Northwest cuisine
SabrynaHand
The various noodles in Xi'an are similar to the fried sauce noodles in old Beijing. The taste made by each household is different. There is no telling who is more authentic. What they want is the familiar taste and the comfortable aroma. <br /><br />Shaanxi pulled noodles, also known as ramen, dragged noodles, pulled noodles, Zhentiao noodles, Xianggu noodles, etc., are said to have a history of more than 3000 years. Oil doused noodles were developed and evolved on the basis of "Li Noodles" in the Zhou Dynasty; in the Qin and Han Dynasties, they were called "soup cakes", which belonged to the category of "boiled cakes"; in the Sui and Tang Dynasties, they were called "Changsheng Noodles", which meant that they were put into the pot and cooked continuously for a long time; in the Song and Yuan Dynasties, they were renamed "Water Shuikou Noodles".
PansyHarvey
Here in northern Jiangsu, this small white radish is called spicy radish, or water spicy radish. It is generally used to roast meat, mix shredded radish cold, or make dried radish. <br />The long green radish is called green-headed radish and is generally used to make steamed buns filling for the New Year or meatball filling for the New Year. <br />Every household will grow a pool of radishes in a piece of land reserved for themselves and pull them up as they eat. It is estimated that at this time of year, radishes have just grown, only as thin as chopsticks. <br /><br />As the saying goes, if you eat radish in winter and ginger in summer, you don't need to prescribe a prescription if you are sick. That is, the benefits of eating radishes in winter. Eating many things at the right time of season is very good for your body. <br />Although it is not winter now, radishes are already on the market. Buy some and try them while they are fresh. <br />A dish cooked according to the flavor of northern Jiangsu is estimated that 5 out of 10 restaurants will cook this dish almost on the tables of northern Jiangsu people in winter as long as they grow radishes.
MagnoliaHalvorson
My hometown is in Qidong, Jiangsu Province, at the mouth of the lower reaches of the Yangtze River in northern Jiangsu Province.<br /> A small place across the river from Shanghai. <br />Qidong has been a land of fish and rice since ancient times. It is not only rich in marine resources, but also delicious goats. <br />Almost every household in rural Qidong raises goats. Over time,<br /> Qidong people have a special liking for mutton, and their methods and eating methods are becoming more and more particular.<br /> Qidong mutton gradually became famous. Special mutton restaurants are located all over the city,<br /> Even major cities such as Shanghai and Suzhou, the brand of "Qidong Mutton" has also appeared one after another.<br /> Business is really booming. <br />Mutton has the effect of dispelling cold and warming, and is especially suitable for consumption in winter. <br />In winter, mutton on the table becomes a trend. <br />During the holidays, mutton is indispensable for food purchases. <br />When a pot of steaming hot braised mutton was served at the entrance of the table,<br /> A fragrance fills the mouth. When the mutton slips into the stomach, the strange delicious taste,<br /> It will stay in your feelings for a long time. At this time, other delicacies from mountains and seas became eclipsed,<br /> There is no taste, and you will involuntarily grab the wine cup on the table and drink it all. <br />Goat meat in Qidong is cooked with skin and bones. <br />The glue of sheepskin is mixed with the aroma of sheep bones, and the taste is particularly good!
VitaWisozk
The traditional snack in old Beijing,"fried dumplings", has a history of hundreds of years. It belongs to one of the halal snacks and is deeply loved by most people in Beijing. In the past, Peking Opera master Ma Lianliang and other masters also liked this snack very much. It is said that Mr. Ma often goes to "Enyuanju" after the evening performance to order a plate of fried dumplings, and then eats while chatting with the boss. He appreciates and likes this bite very much, and he eats it with gusto every time, haha! <br />The authentic way to "stir-fry bumps" is to put a little salt in the flour and then use water to make a hard dough. After the dough is mixed, it takes three to four hours before making it before it is delicious. During the production process, you cannot use a knife to cut the dough into diced dough, but use your hands to squeeze it into small dough pimples. After pulling it, you can rub it with your hands. The pimples made in this way taste smooth, chewy, and are not dead. The more you chew it, the more delicious it becomes! <br />"Stir-fried pimples" is a vegetarian diet. The ingredients for making stir-fried pimples are generally used. Water-dried green beans, carrot grains, garlic sprouts, and cucumber grains are the most authentic ingredients. Why dice it? Because the ingredients will appear bigger when they are diced, so it is better to chop them smaller than the dices. Sprinkle a little minced garlic when you take out of the pot, and it will taste authentic! <br />Today, make this old Beijing traditional snack "stir-fried pimples". The specific methods are as follows;
