Online celebrity city is delicious and new. – 爱上海419论坛,上海后花园论坛,阿拉爱上海龙凤1314

Original China Cooking Magazine China Cooking Magazine

The combination of cultural tourism and catering is an excellent means to attract tourists from all over the world in recent years. The distinctive representative food is no less attractive to "gourmets" than the beautiful scenery and human landscape. It is not uncommon for people to run around on social networking sites in order to "eat a bite". Counting the "online celebrity cities" in recent years, no matter Xi ‘an, Luoyang, Harbin, or Zibo, Kaili, Lanzhou ….. without exception, they all have the strong blessing of special food.

Today, we bring a group of seasonal dishes from popular tourist cities. Delicious and characteristic blend in one dish, allowing you to cross geography and taste mountains and rivers in one bite.

Where did you punch in your food map? Come and leave a message to share with us, and the wonderful answer will be won in the May 2024 issue of Cooking in China!

New-style flower-exploring crispy peach blossom is pan-spreading.

Text/Chu Hong Yan Shi Ye Xintu/Zhang Yang

Planning/Production by Wang Peixin/Hao Chunjie

Food supply/Cuihua Building, Beijing

This is an upgraded version of the traditional famous dish Taohuapan. Compared with the "classic version", the shape and materials have changed greatly. The addition of fresh peach blossoms makes the peach blossoms famous, and the shape of the honeycomb has changed from the loose presentation in the past. The design of seafood wrapped inside makes the whole dish look like a cascade of flowers, bringing many surprises.

raw material

Scallop, shrimp, dried noodles, rice, fresh peach blossom, lime peel, peach blossom powder, salt, olive oil, butter and homemade sweet and sour sauce.

preparation

Clean scallops and shrimps, marinate with salt and olive oil for 15 minutes, slowly cook for 20 minutes at low temperature under vacuum until it is 70% cooked, pat with the back of a knife, cut into small pieces and mix well; Boil fresh peach blossoms with water, mix them with dried noodles and peach blossom powder, add butter to make batter, and wrap them with shrimp stuffing to make peach blossom buns; Heat the hot oil from the pot to 160℃ to 170℃, slowly put in the peach blossom buns, keep the oil temperature so that the surface of the peach blossom buns is honeycomb, and take out and drain the oil; Dry the rice into a crystal rice crust, put it on the bottom of the plate, put the fried peach blossom bag on the rice crust, rub a little lime peel, and pour the homemade sweet and sour sauce on the table.

Chef tips

The preparation method of sweet and sour sauce: mix tomato sauce, sliced sugar, preserved plum, dried tangerine peel powder, apple vinegar and white vinegar, and thicken.

Xishuangbanna air-dried Koharu chicken

Text/Chu Hongtu/Zhang Yang

Planning/Made by Zhao Yibin/Zhang Huning

Dishes provided/Beijing Puyun Yunnan Cuisine

The reappearance of Xishuangbanna style barbecue, the chicken is crispy outside and fragrant inside, with the local common roasted garlic, western-style rosemary adds fresh flavor.

raw material

Spring chicken, roasted garlic, roasted tomato, rosemary, sweet noodle sauce, yellow mustard sauce, dry ingredients, fig leaves, Amomum tsaoko, fragrant leaves, star anise, onion, ginger, salt and syrup.

preparation

Clean the spring chicken, evenly rub the chicken body with fig leaves, onion, ginger, Amomum tsaoko, star anise, fragrant leaves and salt, marinate, rinse, hang slurry water, air dry for 1 day, bake in the oven at 200℃ for about 40 minutes, and take out; Burn rosemary with fire, pad the bottom of the plate, put the roasted garlic and tomato on the edge of the plate, put the roasted Koharu chicken on it, and serve it with sweet noodle sauce, yellow mustard sauce and two kinds of dry ingredients.

Chef tips

The formula of two kinds of dry materials: one is sesame seeds, peanuts, tsaoko powder and salt, and the other is the above formula with Chili noodles.

Night fragrant flower egg roll

Text/Chen Litu/Peng Jianheng

Food supply/Guangzhou Golden Restaurant

Night fragrant flowers are also called night orchids, and there is a delicious flower on the dining table, which brings an atmosphere full of spring. It is difficult to store and transport the night fragrant flowers after they are in full bloom, so the food supplier will pick them when the buds just open and make them into chilled night fragrant flowers, which is convenient and fast. Elegant night fragrant flowers are green in color, especially refreshing. You can fry eggs, and then spend some time rolling them up, which is the "online celebrity dish" that everyone loves.

raw material

Night fragrant flowers, carrots, eggs, salt, chicken powder, pepper.

preparation

Thawing chilled Nostoc fragrans, drying, and planing carrot into filaments for later use; Separate the egg white and yolk, break them separately, add salt, chicken powder and pepper to taste, add night fragrant flowers to the egg yolk and mix well, and add shredded carrots to the egg white and mix well; Fry the two kinds of egg liquid into egg cakes respectively, stack them, roll them, cut them into pieces and put them on a plate.

Production key

When it is made, it can be directly rolled in a jade pot; The color of the egg cake can be changed by different superposition methods, usually because the yolk part is refreshing, and the taste is better when placed on the outer layer.

Sauté ed bamboo shoots with pickled vegetables

Text/Chu Hongtu/Zhang Yang

Planning/Wang Min Production/He Lingzi

Food supply/Beijing Xiang Lin Tian Xia

In November and December every year, white cabbage sprouts are abundant in Hunan. People can make pickled vegetables by drying them in the sun, which will produce special fragrance. In the spring of next year, these pickled vegetables will become the best partners of bamboo shoots, and together they will perform the crispy, delicious, spicy and attractive Xiangtan specialty dishes.

raw material

Hunan small bamboo shoots, Hunan pickles, Liuyang red chicken intestines pepper pieces, garlic sprouts, lard, Xiangtan soy sauce, salt, monosodium glutamate.

preparation

Breaking bamboo shoots, shelling, chopping and blanching for later use; Soak pickles in clear water, wash them, chop them up, blanch them and fry them dry for later use; Add lard and salt to the pan, stir-fry chopped bamboo shoots, pickles and peppers, add soy sauce and color, add a little water, add salt and monosodium glutamate to taste, sprinkle a little garlic sprouts, collect juice over high fire, and take out the pan and plate.

Production key

Do not add water to stir-fry in the early stage, but stir-fry the bamboo shoots with soy sauce until they are colored and fragrant.

Editor | Shi Yexin

Proofreading | Yujin

The content of this article is selected from the April 2024 issue of China Cooking Magazine. Welcome to forward it to your circle of friends. All the contents of this micro-signal are unauthorized, and it is refused to be reproduced. Infringement will be investigated. If you need to reprint, please contact the backstage and get authorization before reprinting. Please indicate the source and author’s signature in a prominent position when reprinting.