发布时间：2021-09-11 16:40 作者：美食 点击： 【 字体：大 中 小 】
In south China, the favorite and most typical dishes were nian gao, sweet steamed glutinous rice（糯米）pudding and zong zi (glutinous rice wrapped up in reed（芦苇）leaves), another popular delicacy. 在南方，最受喜爱和具代表性的食物是用甜糯米捏成的年糕，另一道受欢迎的美食是用芦苇包上糯米作成的粽子。 In the north, steamed-wheat bread (man tou) and small meat dumplings were the preferred food. 在北方，馒头和小甜饺是首选 The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household 这种时候准备巨量的食品是味了象征家庭的丰饶
In Beijing, an international city in China, you can find many kinds of cuisines around the world, while, Shuan Yang Rou, instant-boiled mutton slices, is one of the finger-countable local flavors. The pot of Shuan Yang Rou contains only clear water, and every taste is in a dish of special sesame jam.You fetch a piece of mutton, usually transported from the grassland of Inner Mongolia, with chopsticks, and put it into the boiling water for a little while, then, get it out and put it into the dish of sesame jam, and it is ready to serve.
Tanghulu,sugar coated haws on a stick,is a traditional intersnack in Beijing.Every year,as the weather cools down,tanghulu sales start heating up on almost every street corner in Beijing.It can cure diseases.Hawthorn helps digestion,and perfect skin,so more and more people love to eat it.
Peking duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.
Tangerduo literally means sugar ear.It's a fried sweet snack that gets its name from its shape.The popular winter snack in Beijing is served cold and are made of flour and sugar.
Lvdagun,a traditional Beijing sweet snack which is made from beans and rice flour.Because when donkey is rolling in the yellow land,its body is covered with dust,as if the paste is wrapped in a yellow flour,it was named Lvdagun.
Yangrou paomo is the most iconic dish in the Xi’an foodscape. The ritual before eating a paomo is tearing the bread into small pieces yourself before letting the chef turn it into a stew .
Roujiamo is the city’s favorite burger. A delicious roujiamo is composed of two key elements – juicy shredded braised beef and a crispy baked bread.
Rice noodles are cooked, cooled and thinly sliced. The noodles are often served in a sauce made of chili oil , pepper powder, vinegar and diced garlic. Then it’s garnished with bean sprouts and sliced cu cumber.
Biangbiang noodles – commonly described as resembling a belt, biangbiang noodles are wide, thick and long. One string of noodles can easily fill you up.
Biangbiang面条 —— 通常被描述为像一个带，Biangbiang面条宽，厚，长。 一串面条可以很容易地填满你。
This unassuming-looking dish packs 23 herbs, spices and seasonings into one serving and requires seven hours to cook.
Buttered tea is the most welcomed drink Tibetanpeople serve their guests, which is usually servedwith Zanba (a staple of Tibetan people, a mixture offried barely and bean powder). Containing tanninacid, brick tea stimulates the secretion of gastric acidwhich fastens the process of digestion. It has to gowith ghee or milk to allay hunger. Its high caloriecan provide enough power man needs as the mostfavorable drink in Shangri-La.
Crosses the bridge rice-flour noodle to be composed by threeparts: One is the soup, two is slice each kind of tender meat, threeis the rice-flour noodle and the vegetables. The system soup iselegant, selects the Wuding strong hen, the local old hen and the pigpony roll bone simmers the system, makes the soup the main point is chooses the material to be fastidious, the raw material and the water strictly according to the proportion delivery, the midway do notpermit the watering, must use big Fire to boil, skims the spume, changesto the flame to simmer the system. After thedurable refined salt, the monosodium glutamate, the ground pepperblend flavors, installs when the bowl pours into the hot chicken oilin the soup, the oil floats in the soup surface plays the heatpreservation role. Eats when with big Bowl, first puts in the ripe chicken oil, themonosodium glutamate, the black pepper, then the chicken, the duck,the spareribs, the pig pony roll bone and so on. This Eats the flavor specially richly tasty,the nutrition is rich.
"Burn the bait" is a kind of folk custom of Yunnan local snacks. The cooked rice is pressed into a lump, usually a round pancake. Grilled over charcoal, and then coated with sauce and vegetables can be trapped.
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