Sihaiwang: China's food culture is world-famous. In China, there are many kinds of snacks. All over China, there are their own classic snacks, or they have been around since ancient times, or they were invented by modern people. In China's thousands of years of development, snacks emerge in endlessly, loved and sought after by people. So what are the top ten delicious snacks in China? Let's take a look with Xiaobian!
A detailed list of top ten Chinese delicacies
Top ten delicious snacks in China:
1. spicy hot
Malatang originated from the Bank of the Yangtze River. At the beginning, it was boatman and trackers who created the way to eat Malatang. From Yibin, Sichuan, to Wushan in the Three Gorges, due to the rapid flow of water in this area, they picked up a few stones beside the river, set up earthen pots, scooped up a few ladles of river water, rolled up firewood to make a fire, and added vegetables to the pots. If there were no vegetables, they would pick up some wild vegetables, put in spices such as sea pepper and prickly ash, and hot boiled food. After eating, the taste was beautiful, which could be both appetizing and driving Cold, dehumidification; convenient cooking customs are followed by the river. This is the origin of Malatang. Later, when the peddler on the wharf saw that this way of washing and ironing was profitable, he transformed the dishes and stoves, placed them on both sides of the shoulder and shouted as he walked, while his friends selling labor at the bridgehead beside the river enjoyed them around the burden. Malatang gradually came ashore from the river. The restaurants in Chongqing City store this way of eating, and Malatang began to develop. Nowadays, Malatang is more famous for its convenience, self-help and fast advantages, becoming a popular food.
2. beef offal
The origin of cattle offal is as follows: it is said that in ancient times, when a king cultivated and offered sacrifices to the God of agriculture in his ancestral altar, suddenly it rained heavily. Seeing that the local people were hungry, the king immediately ordered the slaughter of the cattle cultivated by himself, and put the beef, tripe, heart, liver, louver and intestines into the pot. After eating, the common people are mellow, delicious and delicious. So far, it has spread in the land of Qilu, Shandong Province. Cattle offal food has been spread so far, and Xiguan's cattle offal is the most delicious. It has the saying that Guangzhou's food is the best in the world, Xiguan's food is the best in Guangzhou. Xiguan's cattle offal has always been famous for its beautiful meat, fresh soup, delicious taste and good color.
Eat in Guangzhou, taste in cattle. Lingnan's first pot of cattle offal, adhering to the traditional cattle offal production process of more than a hundred years, selects the best cattle offal raw materials, the production process is exquisite, the soup bottom and the sauce are carefully prepared, presenting the most authentic Xiguan flavor and the most authentic cattle offal. It is characterized by the delicious soup soaked in meat, the flavor of the soup to increase the meat, and the natural fragrance of the medicinal materials. Eating meat and drinking soup, the more you eat, the more fragrant you are, the more you can't stop. After eating, you can strengthen your body and nourish Yin and Yang, which is the best snack. At the same time, according to the explanation of traditional Chinese medicine, the viscera can be used to nourish the internal organs, which can nourish the five zang organs and six Fu organs of the human body. Lingnan first pot of beef offal belongs to the authentic Lingnan flavor, which is made of salty, sweet, spicy and spicy flavor. The soup is thick and the entrance is fragrant.
3. Kanto cook
Guandong cooking is to boil the fish balls and meatballs strung with bamboo sticks in the well prepared high soup, and then put them into a soup cup for eating. It has an attractive fragrance and delicate taste. After eating, it has a long aftertaste. If you can't stop tasting them, you will be a repeat customer. Customers usually spend about 5-8 yuan. In the morning, I'll cook a few strings of Guandong soup and a bowl of high Soup for breakfast, which is the favorite of women and office workers. There are sales all day, even if there are 100 customers' selling fees every day, you can make a profit of 200-300 yuan. This project is simple and easy to operate. It can be operated in supermarkets, tourist spots, downtown areas, etc. or concurrently. Business varieties: golden cuttlefish balls, gongwan, shaoyixiang, crab meat tongs, COD rolls, golden balls, sesame shrimp balls and dozens of varieties, semi-finished products can be bought in the frozen products wholesale markets all over the country, Guandong boiled soup, dip sauce are uniformly distributed by the headquarters, simple and easy to make a lot of money!
4. Duck blood vermicelli
The most famous snack in Jinling (also known as Jinling snack) of Qinhuai for one hundred years is still Jinling duck blood fan soup. When you snuggle up with your lover, or you bring your wife's belt, or you and your colleagues go to the scenic spot surrounded by green, and sit in the famous shop of "Jinling snack of Qinhuai for one hundred years", the unique little kitchen will fall into the eye: duck blood is cut into thin cubes, Duck gizzard, duck liver and duck intestines are fished out in boiling water. The duck liver and duck gizzard are cut into small pieces, and the intestines are broken into small pieces. The vermicelli are scalded in warm water for soft standby. First, the duck gizzard and duck intestines are added into the boiled duck soup, and the soup is boiled into flowers, and then the duck liver, duck blood, vermicelli, water tofu, ginger juice, pickled vegetables, white vinegar and cooking wine are added. Then, the spice bag is put in and cooked in high fire After a few minutes, put it into a big soup bowl, sprinkle chopped shallot, coriander and pepper on it, stir it gently, the heat will rise, and the fragrance will swim like a dragon in the small kitchen.
5. Spicy pot
Spicy hot pot is originated from Tujia flavor in Jinyun Mountain of Chongqing. It is the common practice of local people to use high-quality raw materials and carefully prepare them. Its raw materials are superior and its formula is unique. It inherits the traditional hot pot, Sichuan style hot pot and spicy dishes, and integrates the pot of hemp, spicy, fresh and fragrant. It is spicy but not dry, fresh but not greasy, with a long and fragrant smell! It is said that the local people usually like to fry a large pot of vegetables with various seasonings. When there are important guests, they will add valuable food such as meat and seafood to the ordinary large pot of fried vegetables to entertain the guests.
6. Seven product stew pot
More than 200 years of experience. Hot pot once prevailed in the north and south of the Yangtze River. People loved it for its refreshing, delicious and simple choice. But compared with hot pot, stewing pot has many advantages. The flavor of the stewing pot is all in the pot, which is cooked, fat and greasy, while most of the ingredients of the hot pot are in the bowl, which can't achieve this delicious effect; the hot pot is boiled, and the stewing pot can be stewed first, then boiled, and then the main food, three meals in one pot, with different taste; the hot pot is burnt with fire, the stewing pot is electric stewed, and the stewing pot is cleaner and more environmentally friendly than the hot pot; the hot pot is more troublesome, ignition, flameout, ignition, not When the fire is big, it means the fire is small. It's inconvenient to operate it over and over again. However, the power consumption time and the fire power of the stewing pot are all on the buttons, which are free to operate at will. The time of the hot pot is long, which can't meet the modern pace of life. When you are hungry, it doesn't open the pot, but the stewing pot can be stewed in an instant, and you can eat it if you want.
7. potato flour
Potato flour is prepared by deep processing of high-quality potato noodles, equipped with nutritious high-quality dishes, and using special ingredients of Sichuan cuisine, mainly stewed and processed with high soup. It has unique flavor, mellow and attractive, smooth and refreshing, soft and tender. Especially suitable for the consumption of young and fashionable people, it is a hot characteristic snack in the current market.
There are two main reasons why the potato powder of Sichuan weizhai is popular: first, it is made of high-quality potatoes; second, it is the secret chili oil.
8. Steamed delicious dishes
With the accelerated pace of modern social life, people's demand for clean, sanitary, convenient and quick fast food is growing, and the fast food market in China is nearly 100 billion every year. At present, most of the fast food operators have many deficiencies in brand, technology, product (taste, nutrition), management and so on. Consumers in the pursuit of convenience at the same time, more eager to have a high level of 'brand fast food' appearance.
"Steamed delicious and steamed vegetable fast food" has absolute competitive advantages in technology, product (nutrition, taste) and brand communication in the form of characteristic nutritional fast food, brand management, standardized operation and scientific management, which meets the strong demand of consumers for brand fast food, nutritional fast food and characteristic fast food in the market - this is the first step to success of "steamed delicious and steamed vegetable fast food".
9. Crispy beef cake
The story of crispy beef cake
It's said that Li Shimin, Emperor Taizong of the Tang Dynasty, paid a private visit in Chang'an city one day, and went to a downtown alley. He saw a small shop full of people. There were hundreds of people in the line of men, women, old and young. From time to time, three, two or three passers-by passed by. They were all carrying golden pancakes, which smelled of different fragrance. They hurried forward to inquire. It turned out that they were buying a snack called beef pancakes. So he condescended to line up with the people to find out. Finally, he bought two in front of him. He didn't care about the hot cakes and hot mouth. He quickly stuffed one into his mouth. He only felt that the skin was crispy and touched his teeth, but the inside of the cake was tender and abnormal. The smell of the oil flour skin and the spicy beef with Scallion flowers made the emperor laugh. When one finished eating, God decided to look at the second cake in his hand. He saw that it was as round as the full moon, as golden and Qiong in color, and the spiral lines in the cake were as beautiful as ripples. He sighed that it was really a special thing. Emperor Taizong is always thinking about this family's beef pancakes. He often runs out of the palace to taste the & hellip; & hellip;
Crispy beef cake originated in the Tang Dynasty, which has a history of more than 1000 years. It was once a royal pastry and then spread to the people. Bai Juyi, a famous poet of Tang Dynasty, wrote in his poem "sending jute cake and Yang Wanzhou": "Jue cake is like Kyoto, and its crispy and oily flavor is newly produced. Sending Jue cake to Ambassador Yang, hungry and greedy, tastes as if it can not be enjoyed.". 'the jute cake in the poem refers to the present' crispy beef cake '. On the basis of inheriting the traditional formula and production technology, Huida food has made new innovation and breakthrough, and has given a brand-new image to crispy beef cake.
10. Fragrant noodles with filling
Chinese pasta has experienced thousands of years of historical development. Up to now, there are various kinds of pasta. With the rapid development of different production and eating methods, the pasta products with different local customs are well-known throughout the country, such as Sichuan Dandan noodles, Guangdong and Guangdong Yifu noodles, northern fried sauce noodles, rural Shandong noodles, Shanxi noodles, Lanzhou ramen noodles and Wuhan hot and dry noodles. Although they have their own advantages in raw material selection, production technology and cooking mix, the color of their faces has never broken through a single white. Since ancient times, the Chinese people's concept of diet has always been in pursuit of color, fragrance and taste, and their "color" has always been put in the first place. Before the taste of visual beauty, the "color" gives people the first feeling of whether they have appetite, such as enjoying the beautiful scenery, pleasant scenery, harmonious color, refreshing, and appetizing. After the delicious food, they will have a long aftertaste.