Hometown food composition Hometown food composition 6 words

Introduce a kind of delicious food-Xi 'an mutton bread in soup

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.

mutton bread in soup is very particular about both the way it is made and the way it is eaten. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.

The most important thing to eat mutton bread in soup is to break the bread. The finer it is, the more delicious it will be when it is soaked. Usually, it is enough to beat the soybeans into small pieces. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art.. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. That rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.

at this time, I also forgot to be a gentleman, and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"

The mutton bread in soup is not only delicious in color, flavor and shape, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.

mutton bread in soup is now famous. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks. Composition of Hometown Cuisine

My hometown, Liuzhou, is beautiful, rich and prosperous. As long as you come, you will be reluctant to go back, but Liuzhou is most famous for its delicious and spicy snail powder.

snail powder has a unique flavor of sour, spicy, salty, fresh and hot. It is made of soft, smooth and refreshing rice flour unique to Liuzhou, with some strong ingredients such as sour bamboo shoots, yuba, fungus, peanuts and dried radish, and then poured with a spoonful of boiling snail soup, and a bowl of snail powder with full color and flavor. However, don't underestimate this snail soup. It is exquisite. It is made of green snail as the main ingredient and dozens of spices such as spiced star anise. In Liuzhou, if the snail soup you make is tasteless, no one will look at it. The carefully cooked snail soup has the characteristics of clear but not light, hemp but not rashness, spicy but not fire, and oily but not greasy. Generally, it is cooked in a large iron pot, and bones and snails are soaked. When you see a bowl of authentic snail powder, you will definitely have a big appetite. Look, glittering and translucent white rice noodles and green fresh vegetables are soaked in deep red spicy oil, and the fried golden crispy yuba is also dotted in it. Peanuts, day lilies and sour bamboo shoots are covered with shiny red oil coats, and they are complacent. It's mouth watering. It can be said without hesitation that snail powder is the first snack in Liuzhou! Walking on the streets of Liuzhou, you can always smell the unique flavor of snails. The sour and spicy delicious food that floats in the air and the sound of sucking powder constitute an indispensable and beautiful landscape on the streets of Liuzhou. My hometown cooking composition

Whenever there is something worth celebrating, my father and mother will definitely take us to a restaurant for a big meal. Because for us, the food in the restaurant is clean and delicious.

Today, in order to celebrate grandma's birthday, our whole family is going to eat in a food stall called Jiansao. After I arrived, I was not happy at all, and my mouth was too high. Because it's narrow and dirty. When my sister saw me like this, she said to me, "Grandma loves to eat the hometown dishes here, and the chefs here are all from our hometown." In order to make grandma happy, I said nothing and sat down at the dinner table honestly.

the first course is "family photo". This dish is very suitable for us. The dish is packed in a jar, and there is a red paper on the jar with the word "Fu" written upside down to remove the dish that "Fu" ate inside. The whole dish is not only attractive in appearance, fresh and sweet in taste, but also very rich in content, with white radish, eggplant, lettuce, vermicelli and many other dishes mixed together. I thought about it, this is the "vegetable kingdom"!

the second course is "pork ribs with Chinese cabbage". The ribs of this dish are steamed. The plate is paved with Chinese cabbage. Pour the juice from the steamed ribs into the cabbage, and then put the ribs on it. Eating cabbage has the flavor of ribs, and ribs also retain the delicate flavor here.

"Bean curd with onion, stir-fried green bamboo shoots" and so on, everything is very special, full of color, flavor and taste. Strange, why didn't I notice it before?

After dinner, my sister said to me, "In the future, we should not eat in restaurants all the time. Our hometown food is also very famous." We should change our taste, too. Hometown Cuisine Composition

My favorite food-Braised pork with plum vegetables

Braised pork with plum vegetables, which we often call boiled white, has many names because of different regions. It is characterized by bright red sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and rotten and mellow food. When you chew a piece and your mouth is full of oil, you will feel that it is not greasy at all. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum vegetables, pine nuts and fat pork belly can really be said to be just right.

its method is as follows: the pork belly is scraped clean, boiled with clear water until it is only cooked, and taken out; Spread the cooked skin evenly with soy sauce; Stir-fried peppers, air-cooled, and soaked in rice wine to form Sichuan pepper wine; Heat a wok over medium heat, add oil to boil slightly, put the meat in the lid and fry until it is silent, take it out and drain the oil; Cut the oil-drained and air-cooled meat into long blocks, each about 8 cm long and .5 cm wide, and put it in a bowl with the skin down to form a windmill shape; Crush fermented soybean, garlic and red fermented bean curd into paste, put into a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire and then slow fire for about 4 minutes and take it out; Wash plum vegetables, cut into slices with a length of 3 cm and a width of 1 cm, mix well with white sugar and oil, put them on the meat, steam for 5 minutes, take them out, and pour out the original juice; Re-buckle the meat in a dish, boil the raw juice, and moisten the starch to make it into a thin sauce.

Plum cuisine is a traditional specialty of Huizhou, which is golden in color, fragrant, sweet and refreshing, neither cold nor dry nor wet nor hot, and has a long-standing reputation. It is said that it is also called "Huizhou" together with salted chicken and stuffed tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was well received by Huizhou citizens. For a time, it became a Huizhou banquet. Hometown Cuisine Composition 3 words

Plum cuisine is a specialty of Huizhou, Guangdong Province, also known as "Huizhou tribute cuisine". Fresh plum vegetables in rural areas are made by many processes, such as drying in the sun, selecting, salting and so on. They are golden in color, fragrant, sweet and refreshing, cold, not dry, not wet and not hot. They can not only be used as a single dish, but also be used as ingredients to make steamed pork with plum vegetables, steamed beef with plum vegetables and steamed fresh fish with plum vegetables.

Plum cuisine is a specialty of Huizhou, Guangdong Province, also known as "Huizhou tribute cuisine". Fresh plum vegetables in rural areas are made by many processes, such as drying in the sun, selecting, salting, etc. They are golden in color, fragrant, sweet and refreshing, cold, not dry, not wet and not hot. Not only can they be used as a single dish, but they can also be used as ingredients to make steamed pork, beef and fish with plum vegetables. In Huizhou, the planting area of plum vegetables has reached more than 6, mu. In 1995, it was awarded the reputation of "Hometown of Plum Vegetables in China" by the Ministry of Agriculture. It has a planting history of nearly 4 years in Aipi Town.

Plum vegetables and mustard belong to the same species, and their appearance is similar. Because of its strict requirements on climate, it is generally planted only in autumn and winter, and it is pickled with salt after harvest. It is one of the rare vegetable varieties in China. Pickled plum vegetables are yellow with greenish appearance, with a little salt coming out, soft to the touch, and have a strong flavor of agarwood. Plum vegetables are a famous local product in Huizhou, with a history of planting and manufacturing for more than 36 years. In fact, the birthplace of plum cuisine is in Meizhou (that is, Meixian in the old days), so it is called plum cuisine. Hometown cuisine composition

When it comes to Chongqing cuisine and Chengdu cuisine, people from other provinces may not understand it. Don't they all say Sichuan cuisine? In fact, the big ones look similar, and the varieties of dishes are similar. But it seems to the people of this province that it is very different. Chongqing's food is like the geography of Chongqing, like mountains and rivers, with a tendency to swallow everything. Chengdu cuisine, like a gurgling stream in front of a bamboo grove yard, has the beauty of a small jasper. Such a connotation in it makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish.

Compared with Sichuan cuisine, Sichuan cuisine's first gold medal dish, Sichuan cuisine's Sichuan cuisine is a little softer, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Chongqing's Sichuan style pork is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this taste is generally not felt by outsiders.

Chongqing people like * * *, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.

Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Eating guests should pay attention to authenticity, and chefs dare not neglect them. A Chengdu cook is very particular about the selection of meat, slicing, ingredients and cooking time. Every restaurant wants to claim that its cook is a formal graduate of Sichuan Cuisine University. Chengdu cuisine is more elegant, more exquisite and more refined.

if I invite a well-dressed friend, I invite him to eat Chengdu cuisine. More tasteful. If I invite my friend who is well dressed, I invite him to have a special celebration. It's more delicious.

innovation of Chongqing cuisine

Chongqing people unconditionally support innovative cuisine. Since the 198s, a large number of Jianghu dishes have emerged in front of Chongqing people. Some of them have not withstood the test of Chongqing people and gradually disappeared. However, those that have withstood the test generally have to be spread to Chengdu first, and then to the north and south of the river. For example, there are more than ten kinds of famous Chongqing dishes.

Chongqing hotpot. Jianghu dishes with a long history are said to have been invented by Yangtze River trackers, fishermen and porters. There are many kinds of hot pots, the most famous of which is beef omasum hot pot, and then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, Yuanyang hot pot and so on.

Jiangjin fish with Chinese sauerkraut. From the roadside food shop of Zhu Erge in Jiangjinfu Town, Chongqing, it serves the drivers who come and go, and then the drivers spread all over Chongqing. It became popular in 1988. I am good at this dish.

Geleshan spicy chicken. From Geleshan Town, Shapingba District, Chongqing, a roadside shop named Lin Zhongle was first launched. It became popular in 199. Diners' pleasure is to search for crispy diced chicken as big as soybeans in a large pot of peppers. The shop is located in Geleshan, a forest park in Chongqing, close to the famous official residence of Chiang Kai-shek in Chongqing-Linyuan (it is said that if you don't visit the Linyuan, it is not counted as Chongqing, but the place is not open), and tourists and diners form the current spicy chicken street. I am good at this dish.

beer duck. It comes from a roadside food store 7 kilometers away from Nan 'an District of Chongqing. It is said that the inventor was inspired by Guizhou. It became popular in 1992. The practice is to stew a duck with a bottle of beer, which is more spicy and delicious. At its peak, the store used thousands of ducks a day, but now it is in decline.

spring chicken. From Nanshan Town, Nan 'an District, Chongqing. It became popular in 1993. The method used is to kill the live chicken quickly, and then burn it fiercely, and the time from killing the chicken to cooking can not exceed 5 minutes. This dish comes from Nanshan, known as the "Corolla of Mountain City". Therefore, a street of spring chicken was formed, and a spring chicken festival was held.

Taian fish. From Taian Town, Tongnan County, Chongqing. It became popular in 1994. It is also spread by drivers and popular. But this dish is more skillful, and it is not easy to counterfeit, so it is not as popular as other dishes. My wife is good at this dish.

hotpot fish. From Lianglu Town, Jiangbei District, Chongqing. At first, it was also aimed at drivers' friends. It became popular in 1996. Hotpot fish is also particularly fierce. The fish is about 1 kg of fat fish that is about to flow oil, and it is sliced into palm-sized pieces. Burn a large iron pot like a jar like iron. Serve it with a big footbath after it is cooked, and it is red and hot. A circle of people gathered around this big basin and fished for fish with beer bottles. After eating, cook some green vegetables and tofu, which is especially crisp and neat.

boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate it, but the kitchens of these restaurants could not get a big iron pot and burn the fire like iron. Besides, it was not convenient for diners to eat 1 Jin of fish. Therefore, it is made into a small pot, a small fire and a small fish. It is called boiled fish. But personally, I don't feel as happy as hot pot fish like wide soup, fierce fire and fat fish.

spicy crab. This dish should have been invented by a restaurant in Chongqing. Because Jianghu restaurants do not involve such high-end things as crabs. However, spicy crabs are still like spring snow in Chongqing, and they are not successful in rivers and lakes. It became popular in 1996.

pickled bullfrog. It became popular in 1996. First it was bullfrog, then it was cuttlefish with pickled peppers. And derived a variety of pickled pepper series. This dish was also handed down from restaurants.

stewed duck with sour radish. Use very sour pickled radish, which is specially brewed and not available in other provinces. It usually takes half a year to soak, and the longer the better. This dish has many varieties, such as sour cowpea stew, pickled mountain pepper stew, mutton stew, chicken stew and so on. It became popular in 1996.

Carassius auratus. From Youting Town, Dazu County, Chongqing. Opened in 1997