Source: Food Counter
The Spring Festival is getting closer and closer, have you returned to your hometown to prepare for the New Year, or are you planning to travel with friends and family for the New Year? For the upcoming Year of the Rabbit, what travel plans are planned, and which cities are you going to check in?
As a foodie, we have compiled 7 delicious and fun city eating and drinking guides, which include the hidden eating methods of the food capital, winter supplement routes, and niche food destinations that most people don't know, these places have one thing in common, the climate is relatively comfortable, you don't need to worry about walking, and hope to open the first amazing delicacy for your journey in the Year of the Rabbit
01 Shanghai – Charming taste
Cuisine: casserole ravioli, casserole dishes
When it comes to Shanghai food guides, they are all Michelin or Internet celebrity restaurants, with less authentic taste. In fact, the winter feelings of Shanghainese are all in bowls of hot casseroles.
In the small shop with a wide corner, there is a row of enamel pots burning on the stove, the pot is a soup base made of lard, seaweed, egg skin, squeezed vegetables make a simple side dish, and the freshly wrapped wontons roll down, it only takes two or three minutes to cook through. It seems to be uncharacteristic, but this enamel pot that has experienced age is the most precious taste memory of old Shanghainese.
Casserole ravioli are freshly wrapped every morning, the skin is crystal clear, and it is not rotten or crumbling in the soup for a long time, compared to ordinary small wontons, the casserole adds a pot gas and the taste is corrected. Add a spoonful of fresh spicy powder when eating, which enhances the taste and adds a sense of layering. A bowl of belly, proper and full . .
In addition to casserole vermicelli soup and casserole ravioli, as the New Year approaches, Shanghainese have a family portrait assorted casserole on the round table, which symbolizes family reunion and expectations for the new year.
Meat balls, egg dumplings, cabbage, meat skin, vermicelli, river shrimp... The combination of meat and vegetables condenses a variety of umami flavors. Most of the restaurants serve casseroles, and some have more choices, such as bacon, popping fish casserole, meatloaf and salted egg casserole.
02 Suzhou - the first choice for winter supplementation
Food: Lamb in the library, sugar porridge
Suzhou, a treasure city in East China. Suzhou people pay attention to the season, do not eat from time to time, and can taste different seasonal gifts throughout the year.
At this point in time, the book collection of mutton is a must-taste, the heat overflowing in the mutton restaurant and the aroma of mutton, there is one word everywhere: supplement.
Compared with other methods of mutton, the special feature of Tibetan lamb is the roasting method, and the traditional one is mainly white roast and braised meat. The most special thing is the pot for roasting lamb, which is made of cedar barrels, which the locals call "Bundang". It is said that the lamb cooked in this wooden barrel has a tender taste and can also be fishy, and although there are more convenient stainless steel barrels, there are still many shops that continue the tradition of using wooden barrels.
Lamb cake, the representative dish of Tibetan mutton, is also the most special dish in winter. The lamb shank is boiled for a full time, broken and spread on a plate, poured with rich lamb soup, naturally cooled and condensed, sliced and served, and it will turn into a piece of clear lamb cake.
The cake is tender and smooth, not loose, and releases a rich aroma into the mouth, because the leg meat is used, firm and chewy, and served with soy sauce or vinegar, it is a good cold cut.
Mutton cabbage pot is also a cold artifact, mutton, mutton tripe, cabbage, mutton blood combined into a hearty pot, delicious and ready to come out, can not taste a trace of fishy smell at all.
Suzhou in autumn and winter is also filled with a sweet sugar water aroma, this season limited to Su-style sugar water, osmanthus flowers, taro is the main wind, most of the sugar water can be used with them or decorate.
This bowl of Mandarin duck sugar porridge is half white porridge, half red beans, red and white. After stirring well, scoop a spoonful into your mouth while hot, the glutinous rice is sticky, the rice fragrance is overflowing, the red beans are piping hot and dense, and the sweetness is just right, although it is past the season of chicken head rice, but its slightly chewy taste adds a lot of layers.
03 Ningbo - a city of umami where small seafood gathers
Cuisine: seafood, pastries
Although it is not the fishing season, my heart is always eager to eat seafood. Ningbo, known as the number one seed player in the seafood city, is rarely magnificent.
The first stop in Ningbo, the "seafood kingdom", must go to an authentic seafood restaurant to experience the freshest and smoothest seafood. As soon as you walk in, a local seafood restaurant is like entering a market, and the glass jar jumps with raw and fatty seafood, which indicates the freshness of a seafood restaurant. If it is a small shop, there will also be a display of seafood.
Ningbo seafood is not much, most of them are steamed, home-cooked, or steamed with snow juice, and the food is original
The popular home-roasted pomfret rice cake, with pomfret tail like swallow clippers, soft bones and white flesh, sandwiched with chopsticks, the mouth is delicate and tender, and the home-roasted method adds sauce flavor to its deliciousness. Ningbo's water-milled rice cake is ground into a paste with high-quality glutinous rice, drained, steamed, and looks white and fat, and with pomfret fish, it can be called a combination of two swords
More extravagantly, the seafood such as shrimp, clams, clams, clams, and pike crabs are turned into luxurious toppings, and Ninghai's special rice noodles are gathered together to support a bowl of seafood noodles with rich ingredients, and the umami of seafood and the soup base linger
Ningbo's rice is very high-quality and suitable for dim sum, so it is indispensable to eat glutinous food all year round, such as Ningbo rice cakes that almost run through the table throughout the year, as well as a variety of glutinous rice products, such as Qingtuan, Wumi cake, gray juice ball, rice steamed buns, etc.
The round ash juice ball is a juice filtered from straw ash, kneaded into early rice and kneaded, a small one, in the shape of a brown color, with a cool taste.
04 Nanjing – the famous "duck capital"
Cuisine: roast duck, baby ravioli
The most duck-eating city in the country is Nanjing, and we visited Nanjing many times last year for this delicacy. Jinling roast duck is popular all year round, with red marinade, salty and fresh
The saltwater duck is only made during the osmanthus blooming season, which has the best color and taste, faintly with the fragrance of osmanthus flowers, so it is also called "osmanthus duck". Freshly baked brine duck will seep fine water droplets from the skin. The plump duck body is firm and firm, the salt-white flesh is even and clear, and there is a faint carmine on the inside. Before you have eaten your mouth, you can smell the faint scent of osmanthus flowers.
The duck makes the most of it, and in winter, you have to come to a bowl of duck vermicelli soup to feel warm, the soup base is mellow, the soup color is transparent, and the mouth is full of fragrant. The duck blood is smooth and tender, the duck intestines are crisp, the duck gizzard is delicious, and the soup base is fresh to the eyebrows
Nanjing's small wontons are also good, they are veritable "small", thin and translucent skin, dragging beautiful goldfish tails, and the fresh meat filling between them is clearly visible. Because its body shape is particularly petite and delicate, no need for a spoon, it is no problem to drink directly. Add some chili oil, fragrant without choking.
05 Weishan – a neglected and delicious ancient city
Food: Bait silk across the river, a noodle
Every year in winter, many travelers who escape the cold come to Dali in northwest Yunnan like migratory birds, enjoying the sunshine and warmth under the protection of Cangshan Mountain and Erhai.
Head south over the mountains and take the high-speed train for 20 minutes to reach a drier and warmer flat dam - Weishan, which not only has a well-preserved ancient city, but also has a long history of Nanzhao culture, enjoying the reputation of "the hometown of China's famous snacks".
The place is small, but the food is very special. Like much of Yunnan, Weishan is home to rice as a staple food. Dali's famous "rake meat bait" in his hometown Weishan, has also developed a gentle way to eat "river bait": the so-called "crossing the river" is to boil the bait silk, and then put it into another bowl of seasoned spicy soup to eat.
The noodles of the Northern School also have a place here, and the tradition of making noodles here dates back at least to the Ming and Qing dynasties, when soldiers and merchants from the Shaanxi region brought the craft of making noodles to the ancient city.
Freshly eaten "a stream of noodles", its method is similar to pulling strips, kneading the oiled dough into thick strips and discs, boiling hot soup in the pot next to it, after the guest ordered, the chef now pulls the coarse noodles out of his hands and quickly throws them into the pot, the ribbon-like noodles fall into the pot and cook, and then put them in a bowl with good ingredients, add meat sauce and dry mixture, and put bone broth to make noodle soup is also fragrant.
Weishan cuisine is also very distinctive, cold mountain wild vegetables in spring, homemade sausages in winter, homely but not ordinary, worth trying
06 Nanxun - the traditional taste of the small ancient town in Jiangnan
Cuisine: double noodles, orange cake
There is a saying among the people that "a city in Huzhou is not as good as half a town in Nanxun", and in winter in Jiangnan, it is most suitable to visit Nanxun Ancient Town to find taste. Even if the weather is cold, sitting on the wupeng boat covered with broken flowers on a blue background, the water waves reflect the sun, and the eyebrows of pedestrians are crystal crystals, and the comfort and warmth given by the Jiangnan water town are intoxicating.
Of course, foodies don't just come here because of the beautiful scenery, people who know how to eat covet a bowl of double noodles. The so-called double crossing is the meaning of double toppings, a piece of popping fish, a piece of crispy meat, and Kunshan "Ao Zao noodles" is similar.
The best thing is the head noodle soup, which is refreshing and delicious because the noodles in the soup pot are not mushy after going down. Long-established noodle restaurants usually open at four or five o'clock in the morning, adjust the noodle soup, make toppings, and wait for customers to come to the door
The soup and noodles are made separately, and the thin noodles made by the raw noodle shop in the ancient town are fine, tough, smooth and smooth. Bring to a boil over high heat, turn off the heat and wait for a few seconds before boiling, so that the two noodles are soft and hard, and if you want to eat the soft noodles, you must roll another one
The fat oil of the crispy meat is melted in the soup with lard, the mouth is rich but not greasy, the popping fish is made of local grass carp, cut into sections, marinated and fried, and finally soaked in an old soup prepared with fennel, cinnamon and other spices, the aroma is hooking. Such a bowl of noodles is comfortable for the belly.
The tea food in Nanxun Ancient Town is also hooked, the most famous is the Dingsheng cake and orange red cake. Wild water chestnut is an authentic century-old tea shop, the first store opened in Suzhou, the scale and business of that year was far larger than the now famous Caizhizhai. The winning cake, orange cake and kohlrabi of wild water chestnut are even called "Nanxun Three Treasures".
After the kumquats are released in winter, the orange cake will usher in the peak of production, and it is also the best time to enjoy it. Add the kumquat peel candy, add fried glutinous rice flour, red yeast rice flour, cotton white sugar and sugar stained osmanthus and stir, steam and shape, and then cut into small dices with uniform granules. Soft mouth, chewing bomb, with a faint rose aroma and natural kumquat flavor, the back is light, full of fragrance
07 Macau – the famous "City of Gastronomy"
Cuisine: Portuguese cuisine, beef miscellaneous, tea restaurant
Macau, the most densely populated region in the world, is also a UNESCO Capital of Gastronomy. From Macanese cuisine that combines multi-regional cooking styles, to authentic cuisine from all over the world, and civilian restaurants on the streets, no matter how tricky your taste buds are, you can find a home here.
Macau has a strong Portuguese imprint, so Macanese cuisine has to be tasted, "African chicken", "Portuguese chicken", "Majie Xiu ball" are all representatives of Macanese cuisine, you can arrange a meal to taste them
There are also many Michelin-starred restaurants in Macau, with different cuisines, but each one is remarkable, but we also recommend everyone to go to the historic district to walk the streets and alleys to feel the rare fireworks.
Breakfast begins with a bowl of white porridge cooked over an open flame and added with rotten skin, and the rice milk-like porridge body is indeed the least strenuous source of energy in the morning. And radish cake, fish and roasted wheat, intestine flour, and fried sausage with fried dough strips are all carb additions to the rapidly rising sugar white porridge.
You can't go wrong with choosing a tea restaurant for lunch, and the traditional pineapple bun is sandwiched with boiled until crispy brisket and a mouthful of eggs, which seems incongruous, but unexpected
Late at night, the head of the beef miscellaneous cart stall appeared on the street, a beef offal, a raw intestine, plus a radish and a small plate of chili, it was a stomach to satisfy the night snack