Some people say that the reason why Chinese like to eat water is probably inseparable from the lack of meat in ancient times, and the slaughtered offal discarded by livestock has become an important source of protein and trace elements. Some people also say: Chinese like to eat water, the most important factor is "poor"! After all, isn't eating meat better than eating water? Some people even say: Going into the water is a very dirty thing for foreigners, and most of them are thrown away as kitchen waste!
Warm Mom, I backhanded a question: What is foie gras in France? What is black pudding in United Kingdom? (Note: United Kingdom's famous black pudding is a blood sausage made of pig's blood, pork and fatty meat)
Going into the water, as the name suggests, is the internal organs of animals. In the past, the drain was really worthless, because the fresh meat could be sold without washing, but the drain needed to be cleaned repeatedly until the smell was cleaned. However, just because it's cheap and hard to clean doesn't mean it's not tasty! Don't say anything else: Are the yellow throat and hairy belly in shabu shabu delicious? Is the taste of duck intestines beautiful? Therefore, today, Nuan Ma will tell you about the 8 places in China that know how to eat "sewer" the most, and the taste is different! By the way, let's talk from north to south, let's take a look together.
The first: Northeast blood sausage
The blood sausage of the Northeast is the best in the world! In the Northeast, there are roughly two ways to eat blood sausage, one is garlic sausage, the blood sausage just out of the pot, dipped in garlic paste, that is called a fragrant! The second is the blood sausage white meat stewed sauerkraut, the blood sausage is tender, the white meat is fragrant, and the sauerkraut is refreshing, fragrant but not greasy, which makes people appetite.
The second: Beijing stew
When it comes to where to eat in the water, Beijing's stew must not be missed! Many friends think that boiling is to stew pig intestines, pig lungs, pork and fire in a pot. In fact, old Beijingers are very particular about eating braised stew! First of all, the fire should be cut into pieces and placed at the bottom of the bowl, the tofu must be cut into triangles, and finally, the lid must be braised pork belly; Secondly, the seasoning is the essence of boiling, garlic, chili oil, soy tofu, and leek flowers are all indispensable, so that a pea boiled belly is authentic!
The third: Inner Mongolia haggis soup
Many friends know that the mutton in Inner Mongolia is delicious, in fact, if you travel to Inner Mongolia, it is recommended to get up in the morning to have a bowl of haggis soup, accompanied by roasted wheat, to ensure that you are full of energy all day long! Of course, the most enjoyable thing is that the haggis soup in Inner Mongolia has a lot of haggis. The most important thing is that the haggis soup in Inner Mongolia does not have the slightest fishy smell.
Fourth: Shaanxi Bangbang meat
Shaanxi is one of the places where Nuan Ma has been on a business trip the most, many friends to Shaanxi know the meat sandwich bun, cold skin, mutton steamed bun, in fact, for friends who like to eat meat, Shaanxi's Bangbang meat must be tasted! The so-called Bangbang meat is smoked with wood chips, tea leaves, sawdust, cypress branches, grain grass, etc. when the smoke is not completely burned, and the marinated pork head, pork belly, pig heart, pig lung, pig liver, pig tail, etc.
The smoked pork is very attractive in color, and the entrance is full of fresh fragrance, and the more you chew, the more fragrant it is. Let's put it this way, the warm mother who values the figure the most, after arriving in Shaanxi, as long as she sees Bangbang meat, she can't move her legs, and if she doesn't eat a large plate, it will not work.
The fifth: Shandong Jiuzhuan large intestine
During the summer vacation, if you have friends who come to Shandong, remember to taste the classic dish of Shandong cuisine: nine turns of large intestine! This dish is made entirely of the intestines of the pig's large intestine, which is refined by cooking techniques such as boiling and roasting. After being cooked, it has the characteristics of salty, spicy, sour, sweet and bitter, and has five flavors. The most important thing is that the large intestine of this dish is soft and easy to chew but not rotten, and the taste is fragrant but not smelly, everyone is welcome to taste it!
Sixth: Sichuan husband and wife lung tablets
In Sichuan cuisine, in addition to boiled pork slices, Nuan Ma's favorite dish is the husband and wife's lung slices. This dish is made of beef scalp, beef heart, beef tongue, tripe, and beef as the main ingredients. After the dish is cooked, it is chewy and fragrant, and I personally think that it is definitely the best match to be used as a side dish.
Seventh: Guangxi cold beef offal
When it comes to beef offal, many friends will think of Guangdong and Hong Kong, in fact, Guangxi people are the most serious about eating beef offal! In Guangxi, beef offal can be boiled, shabu-shabu, stir-fried, and made into a dry pot, etc., but the most memorable thing for Nuan Ma is Guangxi's cold beef offal! The tenacity and crispness of the offal are perfectly combined, especially in the hot summer, come to a large portion of cold beef offal, and you will be full of energy after eating!
The eighth: Cantonese pork porridge
If it is said that the people of Guangxi are serious, then eating pig offal is "not fatal" for Cantonese people! At 12 o'clock in the morning, the whole family went out collectively just to be able to eat a bowl of hot pork porridge. Think about it, to be able to make porridge from the pig, the requirements of the ingredients, the mastery of the heat and the blending of the taste, you must be exquisite at home!
Seeing this, have you been greedy? Finally, ask my friends again, do you know where the "water" is delicious? Welcome to leave a message to communicate! I'm a warm mother, thank you for watching, thank you!