Snacks, in fact, is a glimpse of a side of the water and soil customs of a window. Snack is also one of the most popular ways of eating. The variety of regional culture and the natural instincts of local people are exposed in the window of snack. When it comes to snacks, Xiaobian always has endless aftertaste, because like the following snacks Xiaobian is like a compulsory course, I have to eat every day, otherwise I always feel that there is something missing in this day. Ha ha, I will not tempt you any more. Let's get down to business. Let's take a look at the ten most common snacks in China!
No1: Guilin rice noodles
Guilin rice noodles came into being in the Qin Dynasty. It is said that in the past, the vendors selling 'dantan rice noodles' were all wearing wooden shoes on the street. The sound of wooden shoes on the stone road was like the sound advertisement of the vendors calling' rice noodles, rice noodles'. So, this rice noodle has a history of more than 2000 years. Now you can see rice noodle shops in every street! The rice flour is well made. First, grind the superior rice into pulp, pack it in bags and filter it dry. Then, put it into a dough, cook it and press it into a round root or flake. Round rice noodles are called rice noodles, flaky rice noodles are called cut rice noodles. They are white, tender, soft, smooth and refreshing. There are many ways to eat it. The most exquisite brine is made of pig, beef bone, Siraitia grosvenorii and various kinds of condiments, with rich flavor. The flavor of rice noodles is different with different materials and methods of brine. There are beef brisket powder, three fresh powder, soup powder, pickled vegetable powder, hot and sour powder, horse meat rice powder and so on.
NO2: Yunnan Guoqiao rice noodles
'Guoqiao rice noodles' is a unique food in southern Yunnan, which has a history of more than 100 years. It was spread to Kunming more than 50 years ago. Guoqiao rice noodle is composed of four parts: first, the soup is covered with a layer of boiling oil; second, the seasoning is spicy, monosodium glutamate, pepper and salt; third, the main ingredients are raw pork fillet, chicken breast, cuttlefish, and pork loin, stomach and squid slices after five years of water use; Auxiliary materials include pea tip, leek, coriander, shredded scallion, shredded grass bud, shredded ginger, yulanpian and pickled tofu skin; fourth, staple food, namely rice noodles slightly scalded with water. Yunnan rice noodles can be divided into two categories. One is made of rice flour after fermentation, commonly known as' sour rice noodles'. The process is complex and the production cycle is long. Features: rice noodles have good muscles and bones, and have the fragrance of rice. It is a traditional method of making rice noodles. The other is that the rice is milled and extruded directly into the machine. The rice is gelatinized by the heat of friction, which is called "dry pulp rice noodle". Dried rice noodles are called "dried rice noodles" after being dried in the sun, which is convenient to carry and store. When eating, it will be steamed again.
No3: rougamo
When foreigners first heard about rougamo, they thought it was a sick sentence. This is related to ancient Chinese. Rougamo is actually "rougamo". The common people don't need to be too literal to say it. In addition, Shaanxi has an urgent and straightforward human nature. The word "Yu" is omitted and it's easier to shout. It's just like eating noodles without chewing. If it's fast, it's slow. It's just like mutton steamed bun, which is famous all over the world, you can't be in a hurry when you eat it. When you break the steamed bun, it's an opportunity to chat with friends. The way to eat steamed bread (Shaobing) with ingredients is called Jiamo. Those with meat are called rougamo, those with vegetables are called caigamo, and there are also big oil Gamo, spicy Gamo, etc.
Rougamo is actually a wonderful combination of two kinds of food: meat with wax sauce and Baiji steamed bun. Rougamo is a combination of waxed meat and Baiji steamed bread, which set off each other and give full play to each other's taste. Steamed buns are fragrant, fat but not greasy, and have a long aftertaste. It has a long history and is well-known in China. With Baiji steamed bread, it has a good reputation of Chinese hamburger. It is famous both at home and abroad and is deeply loved by people. The rougamo with wax sauce is made of more than 30 kinds of seasonings. Due to the fine selection of ingredients, excellent fire skills and the use of aged soup, the rougamo with wax sauce is different from the others. It has the unique flavor of ruddy color, fragrant smell, soft glutinous meat, surimi but not rotten, and rich mellow aroma.
No4: grain cake
Wheat, sorghum, corn, millet, sweet potato and other raw materials are washed, soaked, and then ground into paste, commonly known as' pancake paste '. In some places, one third or half of the 'clinker' (that is, some raw materials that are cooked to maturity in 1989) is added before the batter is grinded. It is commonly known as' Dui Banzi 'and' Dui Banzi '. The batter grinded out after' Dui Banzi 'is easy to spread, and the pancakes spread out are soft and delicious.
No5: Chongqing chicken pot
Shaojigong is a special dish in Chongqing and Sichuan. The reason why it is called shaojigong instead of shaojigong is that the dialect there calls the cock Jigong. Jigong pot is a mixed dish of 'Chongqing shaojigong' and 'Chongqing dry pot chicken'. In fact, Chongqing Jigong pot has nothing to do with the place name Chongqing. The flavor is smooth and tender. It tastes spicy and fresh. The taste is mellow. The spicy flavor penetrates into the chicken nuggets. It makes people have endless aftertaste after eating. The taste can be adjusted according to the needs of different places. It can be divided into mild spicy, medium spicy and heavy spicy flavor types!
No6: spicy hot
Malatang originated from the coast of the Yangtze River. At first, it was the boatman and the TrackMan who created this simple and unique eating method. From Yibin to the Three Gorges in the Chuanjiang River Basin, due to the rapidity of water flow, the trackers have become an indispensable scenery. Apart from pulling fibers, they build stones, erect earthen pots, pick up some branches for firewood, make a fire, and scoop up a few scoops of river water. They use local materials for everything. If they have vegetables, they put them in. If they don't have vegetables, they pull up some wild vegetables to make up for them. Then they put some seasonings such as sea pepper and Chinese prickly ash into them. They can not only eat them, but also eat them It can dispel cold and dampness. Because of its simplicity, this way of eating soon spread by the river. Later, when the peddlers on the wharf saw the business opportunities, they transformed the dishes and stoves, placed them on both sides of the burden, and yelled as they walked, so that the people selling labor along the river and at the bridge became frequent customers. Today, Malatang also gradually from the river to the shore, and even to the school!
No7: Cantonese style roast meat
There are three kinds of Cantonese style roast meat: roast suckling pig, roast goose, roast duck, roast pigeon, roast fork, roast spareribs, roast chicken wings and so on. There are nearly 30 kinds of stewed meat, such as white cut chicken, Baiyun pig hand, brine goose, brine duck, brine sausage and so on. There are more than 50 kinds of sausage, bacon, cured duck and so on. Cantonese style cured meat has three flavors (sauce flavor, wax flavor and wine flavor), uniform strips, crisp and thin casings, bright color, moderate salty and sweet, delicious and nutritious, so it is popular with domestic and foreign customers.
No8: Shaxian snack
Shaxian snack is famous for its variety, unique flavor and economic benefits. It has become a wonderful flower in Fujian food culture garden. Shaxian snacks are not only popular in all counties (cities and districts) of Sanming City, but also in Nanping, Fuzhou and Xiamen, even as far north as Beijing and South as Shenzhen, and in Saipan Island, a Pacific Resort in Singapore, Malaysia and the United States. It shows that Shaxian snack has great influence and wide spread. According to incomplete statistics, there are more than 100 kinds of snacks in Shaxian County, and dozens of them are supplied throughout the year. There are various processing methods, such as steaming, boiling, frying, baking and salting. Rice, noodles, taro and tofu have unique local characteristics and rich sources. Every household can make several kinds of snacks. There are snacks on the streets of the city 24 hours a day and night, which is very convenient.
No9: Lanzhou Ramen
Lanzhou beef noodle, also known as Lanzhou clear soup beef noodle, is one of the top ten noodles in China. It is a local snack in Lanzhou, Gansu Province. With the unique flavor of 'clear soup mirror, fragrant rotten meat and fine noodles', and' clear and white, three red, four green and five yellow ', Yiqing (Tangqing), two white (turnip white), three red (chili oil red), four green (coriander, garlic green) and five yellow (noodles yellow), it has won high praise from customers at home and even all over the world. It has been rated as one of the top three Chinese fast food by China Cuisine Association, and has won the reputation of "China's first side".
No10: Braised chicken and rice
Stewed chicken rice is also called fragrant chicken pot, thick juice chicken pot rice. Shandong cuisine belongs to the family dishes, originated in Jinan City, Shandong Province. The main ingredient is chicken leg, which is stewed with green pepper and mushroom. It tastes delicious, tender and smooth. Stewed chicken is a kind of mild food with high calorie, which is suitable for all ages. The chicken juice of stewed chicken has its own unique flavor after a unique cooking method. It is delicious and appetizing. Stewed chicken emphasizes a word of stew, and it is also very important to master the heat.