Fried liver
Top ten Chinese delicacies. The names are weird, but they are all delicious. Challenge your taste buds.
Fried liver is a pork liver recipe commonly used by ethnic groups in northwest Yunnan. From the freshly slaughtered pig, take out the liver and remove the gallbladder, and rinse it with the snow water flowing from the Jade Dragon Snow Mountain. Then insert the straw into the bile duct, blow air into the liver until it bulges, and then stuff it with spices. The spices are prepared from chili powder, pepper powder, chopped chives, mature vinegar, Heqing dry wine, etc. Finally, it is tied with twine and hung under the eaves to dry. It is marinated for more than a month and can be stored for one year. Wash and cook the marinated pig liver, cut it into thin slices, add coriander, sesame oil, soy sauce, vinegar, chopped green onion, minced ginger and other seasonings, and eat it cold. It is extremely fragrant and refreshing, without the fishy smell of ordinary pork liver.
Rufan
Top ten Chinese delicacies. The names are weird, but they are all delicious. Challenge your taste buds.
Rufan is a special delicacy of the Bai people in Dali. It is made by boiling milk and mixing papaya acid water to refine and condense it into thin slices, which are then wrapped around a thin rod to dry. Milky yellow, flaky, rolled, shaped like a folding fan, hence the name Rufan. It can be eaten raw, dried, fried, grilled, or used for cooking with cloud legs and other ingredients. Its famous dish, the fan with sand and milk is so puffy that it melts in your mouth. After chopping it up, add it to the second sweet tea of ??the three tea courses and drink it. However, the smell of breast fan is quite fishy, ??which makes it difficult for many people to accept it, and those who know how to eat it can't put it down.
Rabbit head
Top ten Chinese delicacies. The names are weird, but they are all delicious. Challenge your taste buds.
Rabbit head is Chengdu’s specialty snack. Generally speaking, there are two ways to eat rabbit heads in Chengdu: one is braised rabbit heads, which are five-spice, spicy, fish-flavored, and pickled pepper, with several flavors; the other is stir-fried rabbit heads, which are braised. Cut the half-cooked rabbit head in half from the middle, then fry it with chili oil, add chili powder, Sichuan peppercorns, green peppers, fried peanuts, cumin and other spices, take the whole pot out, and then add soup to the pot after eating , you can also cook hot pot.
Jiajia noodles
Top ten Chinese delicacies. The names are weird, but they are all delicious. Challenge your taste buds.
Jiajia noodles are a specialty snack in Tibet, originating from Mangkang Salt Well. The main ingredients of Jiajia Noodles are Tibetan pork and noodles. The cooked noodles are passed through the bone soup, and then mixed with minced meat. In terms of cooking method, there is not much difference between Jiajia noodles and other noodles. Its biggest feature lies in the way of eating. The way to eat Jiajia noodles is so unique. There are very few noodles in each bowl, only five or six. Use chopsticks to pick it up and eat it in one bite. Then shout "add, add", and the store will bring the next bowl of noodles.
Blood Duck
Top ten delicacies in China. The names are weird, but they are all delicious. Challenge your taste buds.
Blood duck is the most distinctive local dish in Xiangxi, Hunan. The best blood duck is made from Chenzhou hook-billed duck. When making, put the pre-soaked high-quality glutinous rice into a bowl. When slaughtering the duck, dissolve the duck blood into the glutinous rice and soak it evenly. Wait until the duck blood has solidified, then steam it in a pot. Let the steamed blood cake cool, then slice or put it in an oil pan and fry it briefly to make the blood cake. Then stir-fry the duck pieces with spices, then add the blood cake and simmer together. After cooking, the blood cake is more delicious than duck meat. Boiled blood cake has both the delicious and rich taste of duck meat and the fragrant and glutinous texture of blood cake. It tastes fragrant and rich.