What is your most memorable hometown food when you are away from home?

Lead: What kind of hometown food do you miss most in a foreign land?

About "What kind of food do you miss most when you are away from home?" This question, Bian Xiao sorted out the user's answers from multiple channels, so that everyone can understand it more comprehensively.

1. The following views were praised by 107 and discussed by 148:

Beijingers are round and cheerful, and their voices are obvious. Fried liver is not fried, but cooked in a thick bowl with large intestine, pig liver and starch. The soup packets are beautiful in form and exquisite and unique in content. Meat and fresh soup coexist in the same room, and when eaten, it will blend the noodles, meat and soup in the north, which is a kind of integrated charm. Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood. Pork sausage brine is a famous traditional snack in Yangjiang, Guangdong Province. The local signature snacks belong to Cantonese cuisine. Fat sausage is similar to rice rolls, but it tastes very different. The traditional stuffing in pig intestines is bean sprouts and fried rice noodles, which are wrapped in whole rice noodles, sprinkled with white sesame seeds and drenched with meaty juice, and the salty flavor is overflowing. The snail soup was boiled with soft glutinous and refreshing rice flour unique to Liuzhou, with sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh vegetables and other ingredients, with a rich and moderate sour and spicy taste. Because of the peculiar and delicious snail soup, people can eat it for a while. It's mouth-watering to see its color before you taste it. Red is a layer of Chili oil floating on it, green is seasonal vegetables, and delicious snail soup permeates every vermicelli. Chili oil in snail powder is different from ordinary spicy, aggressive, tender and crisp, which makes people forget their own standards.

2. Wonderful answer:

Snail powder should be a family heirloom handed down from generation to generation in Liuzhou. Thousands of people in Qian Qian can't live without snail powder every day. Snail powder is like a belief, which makes people want to gather unconsciously. I am from Guangxi, and I can't imagine what life would be like without snail powder. Studying in a foreign university, I still miss the snail powder in my hometown. A good bowl of snail powder depends first on whether the noodle soup is red enough, and then on whether the ingredients on the noodle soup are enough. However, the focus of snail powder is its soup, which is made of screws, pig bones and various ingredients. The noodle soup was covered with fiery red pepper oil. Besides the pepper oil, the soup should have an inverted texture, and it should have the fragrance of pepper oil. Then we talked about ingredients. There are many ingredients of snail powder in Liuzhou, but they are all the same, mainly sour bamboo shoots (this is the most important ingredient, which should be the unique ingredient of snail powder. New friends may not like its taste, it feels like something is rotten, but after several contacts, they will definitely fall in love with it.

3. Wonderful answer:

As a Hakka in Guangdong, I miss my hometown food 1 most when I live abroad, including Hakka fermented tofu 2, sweet hairpin 3, fairy hairpin 4 and boiled meatballs.

4. Wonderful answer:

Yunnan cuisine, steamer chicken, steamer chicken, named after steaming in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "color like copper, sound like clear sound, light like mirror, never fading".

5. Wonderful answer:

I miss my hometown's miscellaneous grain pancakes and my mother's oil cakes most. As the hometown of pancakes, I grew up eating pancakes and have special feelings for pancakes. Although many southerners don't like pancakes and think they are too hard to chew, in their own view, pancakes are delicious. When I was a child, I liked the handmade pancakes I made now, especially the ones I just made. They are crisp, soft and delicious. Now there are many snacks selling miscellaneous grains pancakes in the city, but they always feel less authentic and delicious than those made in their hometown. Besides miscellaneous grain pancakes, my favorite is my mother's oil cake and chopped green onion oil cake. Practice is just a common practice, nothing special. But after going to so many places, I still can't forget the taste of my mother's oil cake. You don't have to eat jiaozi when you go home for the Spring Festival, but you must have pancakes made by your mother. After leaving home for so many years, I gradually understand how bright the moonlight is at home! It's beautiful in my hometown.