Light snacks and cakes and a wide variety of fact has a long history in China. The origin of Chinese pastry can be traced to the Neolithic Backe, when the stone mill was invented to grind the grain as possible. In spring and autumn periods were dough and steamed fried oil cakes such as honey cakes, yishi Shenshi (cereal grains to the ground), and junu (fried food oil ring). Later, the development and kitchen utensil kitchen ranges, Chinese pastry gradually enriched its raw materials, techniques and varieties, and many popular local drinks appeared light. In northern China, are the noodles, put out his hand, noodles, pancakes, stuffed buns and steaming, in southern China, there shaomai, fun, roll Zhongzi (pyramid-shaped dumpling glutinous rice wrapped in bamboo leaves), yuanxiao (glutinous rice dumpling with special fillings) and youtiao (deep fried dough stick). In addition, many refreshments with local characteristics have been developed using various products and local custom. Here is a list of places to give some of the most famous local pastries, snacks and you can find:
Beijing : jiaoquan (ring cake is lightly browned), mimahua (sweet, fried dough twisted) wandouhuang (cake peaflour) aiwowo (cornbread steamed Atomatic flavored with herbs), liver and pork fried quickly and stomach.
Shanghai : xiekehuang (ovary and digestive glands fried a crab), Nanxiang steam bread and porridge chicken Shaoxing.
Tianjin: GABAC (a kind of crisp cake with vegetables), steamed buns stuffed Goubuli, the ear-shaped pasta, fried bread stuffed with minifish, Bangchui pancakes, fried dough Guifaxiang twisted, and donkey meat spicy.
Taiyuan: kaolao, knife shaved noodles, and jiupian.
Xi'an: dried bread soaked in mutton (or beef), soup and cakes Qianzhou.
Lanzhou: hand-pulled noodles and fried oil a large pancake.
Xinjiang: roast pancake of wheat or corn flour, roast mutton (or beef) slices, rice to eat with your fingers.
Shandong: oil fried stuffed buns.
Jiangsu: baked wheaten cake with sesame seeds and chopped scallions, steamed buns filled with three kinds of delicacies ankle shaomai digestive gland of the ovary and crab, and tangbao.
Zhejiang: buttered pancake, chestnut cake, double the ninth session Zhongzi stuffed with fresh meat, pasta with shrimp and eel, glutinous rice dumpling Ninbo, eight treasures rice black.
Anhui fruit: dried fruit oats Elbe Dajiujia, Huizhou cake, rice with beans and cheese rinds.
Fujian: oyster pancake, noodles to eat with fingers, legs of pork, spicy Dingbian thick paste.
Taiwan: From Xiaoyu Danzai pasta, noodles with sliced eel, pasta and rice, flour jinzhao.
Hainan: jiandui, and rice cooked in bamboo.
Henan: bread with jujube, bread toast with white sugar, Budai with egg, tea and shredded chicken roll Xue.
Hubei: Fu skins of the three favorites, Yunmeng noodles fried fish flavor, hot dried noodles cake Dongpo.
Hunan: new rice, roll the brain, rice, flour, pasta, eight treasure turtle soup and mutton and bean curd Huo Palace strong odor.
Guangdong: chicken pie, eggs preserved crisp, a thousand layers of frozen meat fragile Guangdong mooncake paste, lotus seed crisp pastry, steamed hedgehog stuffed bun, fenguo. fresh shrimp dumpling filling, the success of the trial boiled, steamed shaomai digestive glands of the ovary and CRAD and white ball-shaped rabbit.
Guangxi: rice noodles with flour Guilin, horse meat, meat in a pyramid-shaped dumpling wrapped in bamboo leaves and noodle shaped worm.
Sichuan : boiled egg, chaoshou Long, Dandan noodles (a type of pasta with spicy sauce), Lai tangyuan (glutinous rice dumpling), cold noodles with shredded chicken, shaomai transparent Yibing Ran pasta Fuqi (or "husband and wife "inventor of this dish is a couple) of lung slices of pork, beef steamed with corn powder and Dengying (or" light shadow ") of beef.
Guizhou : noodles with intestines, wa gray Yelang fish cakes steamed (or fried) glutinous rice paste wrapped in lotus leaves.
Yunnan : noodles Guoqiao rice flour, beef stewed in a pot with dough.
In addition to those listed above, many drinks with the characteristics of national minorities have been introduced into the daily bread of ordinary Chinese to significantly enrich the contents of Chinese culinary science.
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