Yes_Chinese 椰狮中文

#老北京炸酱面 # See the story of Old BEIJING noodles(zhajiangmian)😄

The history of old Beijing noodles can be traced back to the Guangxu period when the eight-power Allied forces invaded China. The royal family fled to Xi 'an. They were hungry and cold after a long journey, so they wanted to find a place to settle down and have a full meal. So they went to a noodle shop and ordered some plain noodles. Bring back the chef who made the noodles with fried sauce to Beijing and make them, especially for the palace. Since then, noodles with fried sauce have been handed down in Beijing. With the increasing demand for food, Zha Jiang Mian is becoming more and more popular with the public, from the original sojangmyeon to the current bolognese. Korean jjajangmyeon is also a modification of Chinese jjajangmyeon, which is more suitable for Korean taste and tastes sweeter.

#南京盐水鸭 the story of Nanjing yanshuiya
Salted duck is a famous specialty in Nanjing and belongs to Jinling cuisine. It is one of Jinling cuisine's representatives and a geographical indication product of China. Because Nanjing has the nickname Jinling, so also called Jinling salted duck, long famous, has a history of more than 2500 years.
As far back as the Spring and Autumn Period and the Warring States period, Nanjing has the tradition of building ducks. Nanjing is famous for its variety, quantity, and widespread, and is the most popular in China. Therefore, Nanjing is known for the world's best Jinling duck food. As early as the Six Dynasties period, the duck meat was produced in Nanjing. The salted duck was a famous food in Nanjing at that time. Jinling salted duck is the flavor of the Six Dynasties, Baimen. Since the 1990s, ducks in Nanjing have surpassed the all-time best record in any category. More than 30 million ducks are sold in Nanjing each year. The skill of cooking the duck has reached a superb level. Almost everything from the duck goes into the duck dish. The streets of Nanjing are filled with delicatessens, large and small.
Nanjing salt duck production has a long history and has accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with fragrant, crisp, tender characteristics. Salted duck can be cooked all year round, especially from August to the end of September. When rice and osmanthus bloom, manufacturers are top products. It is called osmanthus duck because its meat has the fragrance of osmanthus.

Nanjing salt duck was included in the first group of geographical indications protected by China and Europe on July 20, 2020.

#沙茶面 #
Xiamen satay noodles originated from Indonesia, a kind of food condiment satay sauce, has a history of more than 300 years and was introduced to Xiamen by the Indonesian overseas Chinese.

Originally known as "satay noodles" in Southeast Asia, Xiamen calls it "satay noodles" because the word "day" has the same sound as the word "tea" in Xiamen's Minnan dialect, so people also call it satay, which is the origin of satay.

It is made of a certain proportion of satay sauce and pastes soup with ingredients. Satay sauce is made of dozens of nutritious seafood and mountain treasures through more than 10 processes. Eating it often can strengthen the body and promote physical and mental health. But while satay is used to spice things up in Nanyang, when it comes to Xiamen, satay goes straight to the soup pot.

Made into a strong taste of the noodle soup -- satay noodles, the taste of delicious mellow, sweet and spicy delicious, most people will taste the color of red and yellow, fresh and slightly spicy delicious! Let all people accept and become "time-honored Chinese snacks" good things should be a good development.

#桂林米粉 # See the story about Guilin mifen
After qin shi Huang unified the south, to the han yuan ding six years JianShi an xian county (guilin city), a large number of immigrants steep north moved to guilin, including many like zhuge liang, han xin, tao yuanming, zhou dunyi, account, song taizu seed and so on historical figures, these immigrants came to the north of guilin, the rice flour is called as "rice noodle", this kind of appellation, until the war of resistance in guilin big evacuation. Therefore, Guilin rice noodles have been produced and produced since the Qin Dynasty. In other words, people in Guilin have been eating rice noodles for 2,000 years.

#水饺 # See the story of Dumplings.

The origin of dumplings is to commemorate Zhang Zhongjing to treat the ears of villagers with frostbite.

Resign, when the Eastern Han dynasty, zhang Chongqing home, home passing, is in the winter, saw the hometown and the people on both sides of the river because of malnutrition, sallow and emaciated, and because it is winter, because of the cold, many people's ears get frostbite, zhang Chongjin as a healer, hope the villagers treat frostbite, later people to commemorate zhang Chongjin, so in each year of the winter solstice eat this medicinal food. With the development of time, this kind of medicinal food evolved into today's dumplings.

Eating dumplings on the Winter solstice is not only to commemorate Zhang Zhongjing but also to get rid of the cold in our bodies and avoid frostbite in our ears.

#凉拌手撕鸡 # See the story of liangbanshousiji.

Twelve years Chong Zhen between the Ming dynasty, the late xu make travel way of yun county in Yunnan tea ma gu, a day of heavy rains accidentally catch a cold, then the night Chai Shi, the master saw him now, and to the hills to catch free-range native home, unhairing with spices whole after cleaning in a pot with firewood attentive decoction, out of the pot room immediately after aroma, Xu Xiake heard this strange incense spirit than a vibration, do not wait for the host to cut the chicken with a knife to hand tear of the great food after a full meal feel refreshed straight breath taste, then asked the name of the dish, the host shook his head said this dish is not nameless, but traditional practice from generation to generation, Xu Xiake said after a moment of reflection: "Such delicious nameless pity, today I eat with hand, call it hand torn chicken!" Say that FINISH is laughing three times and call good, parting in the kitchen door inscription "hand torn chicken master" after flying away, "hand torn chicken master" hence the name. After that, the Chai family passed on the hand-torn chicken from generation to generation in secret, so that this delicious spread to the present, which is one of the great luck of today's diners!

#炸酱面 # The story of zhajiangmian

Qin Shi Huang East tour Zhifu Island after Fushan, someone recommended to him that Fushan noodles delicious. Chef fright cut well do marinated meat and food preparation, when someone to urge, chef panic, the in the mind just want to do bad to drop head, mind is a blank, the oil and meat on the saute pan, and add a tablespoon of sauce, sauce pot cook one see the bad things, panic and cook the food into the pot in the random stir-fried, then has cooked noodles, So the chef muddled the fried sauce poured on the noodles, uneasy end up. Qin Shihuang saw the noodles bright, fragrant sauce, after tasting, he praised too delicious. So he asked, "What is this noodle called?" What side of the entourage? He went to ask the chef, the chef was afraid, thought the emperor was going to kill him, casually said: "fried sauce noodles." Hearing this, the first Emperor of Qin burst into laughter and not only did not kill him, but also rewarded him.

#盐焗鸡 #

Salt-baked chicken is the most distinctive cooking skill of various Chinese cuisines. Its formation is closely related to the nomadic life of the Hakka people.
In the process of southward migration, the Hakka people moved to one place and were often disturbed by other ethnic groups, so they were forced to move to another place. In the process of living, every household raises poultry and livestock.
In the process of "escape" and migration, live birds are not easy to carry, so they are slaughtered and put into salt bags for storage and carrying.

After moving to the place, these stored and carried raw materials can alleviate the lack of raw materials, but also can nourish the body.

Salt-baked chicken is one of the Hakka people's most famous dishes made during their migration. In the beginning, the Hakka people would slaughter the original chicken with salt pile first pickled, sealed, to eat, directly steamed, that is now "Hakka salted chicken".

#重庆酸辣粉 # What's this?
Chongqing hot and sour powder is a kind of Han traditional snack widely spread in the Chongqing urban area and has always been one of the favorites of Chongqing people. The leading flour made by hand is made of sweet potato and pea starch, then completed by traditional hand.
The winter powder of Chongqing hot and sour powder plays teeth, tastes spicy and sour, is fragrant and appetizing, and is deeply loved by the people of Chongqing local snacks. "Chongqing hot and sour powder" is a pure natural green food, because of the unique taste of Chongqing hot and sour powder, hot and sour appetizer has long been loved by Chongqing people, its characteristics are "h**p, hot, fresh, fragrant, sour and oil without greasy". Known as the "world's first pink" reputation.

#沙县小吃 history of shaxian xiaochi☺️
In 1992, the fund chain of this organization broke, and a large number of Shaxian people were forced to leave their homes overnight. Deng Shiqi and his wife, who originally operated snack shops, also came to Xiamen special Economic Zone because of bankruptcy. Holding the concept of "one yuan into the store, two yuan to eat, five yuan to eat well", Deng Shiqi and his wife opened the first "Shaxian Snacks" snack shop. Later, with inflation and soaring prices, the concept of Shaxian snacks also became "one yuan into the store, four yuan to eat, eight yuan to eat well".

#东坡肉 # see the history of the dongporou
Dongpo meat originated in Meishan, Sichuan province. At that time, it was not called Dongpo meat but donated meat, and it was one of the Four treasures of Dongpo in Xuzhou. The earliest reason is that Sushi went to Xuzhou governor, personally participated in the flood fighting activities, and finally the people of the city in order to thank him so they made the meat to give him, and finally, Su Shi personally guided his family, the meat to braise in soy sauce, we all feel very good taste.
Dongpo meat originated in Meishan, Sichuan province. At that time, it was not called Dongpo meat but donated meat, and it was one of the Four treasures of Dongpo in Xuzhou. The earliest reason is that Sushi went to Xuzhou governor, personally participated in the flood fighting activities, and finally the people of the city in order to thank him so they made the meat to give him, and finally Su Shi personally guided his family, the meat to braise in soy sauce, we all feel very good taste.
Dongpo meat originated in Meishan, Sichuan province. At that time, it was not called Dongpo meat but donated meat, and it was one of the Four treasures of Dongpo in Xuzhou. The earliest reason is that Sushi went to the Xuzhou governor, personally participated in the flood fighting activities, and finally the people of the city in order to thank him so they made the meat to give him, and finally, Su Shi personally guided his family, the meat to braise in soy sauce, we all feel very good taste..