Uniquefood-副本

1、Unique foodInner MongoliaGuilinZiboWelcome to Inner MongolialMutton eaten with hands lMongolian food Mutton eaten with handsl choice sheep waist belt flesh, cut into about 13 cm wide and 2 cm of the latest piece, wash.l put a bowl to make a sauce of garlic, pepper, vinegar, soy sauce, sesame oil, pe

2、pper oil. l pot set the fire, add lamb slices on the foot of water, use the fire boil, skim floating foam, remove the lamb pieces, wash, pour away the water, change into the right amount of water, add washed lamb, pepper, cinnamon, scallion, ginger, wine, salt, boil with fire, cover, turn down the h

3、eat and simmer until the meat is cooked, rotten, fish out, put in the market, that is, into the.手扒羊肉l1.選用羊腰窩帶骨肉，斬成長(zhǎng)約13厘米、寬2厘米的最新條塊，洗凈。l2.將香菜末，蒜末、胡椒粉、醋、醬油、味精、麻油、辣椒油等放碗內(nèi)調(diào)成味汁。l3.鍋置火上，上羊肉條塊加足水，先用大火燒開(kāi)，撇去浮沫，撈出羊肉塊，洗凈，倒去水，換入適量的清水，放入洗凈的羊肉，大茴香、花椒、桂皮、蔥段、姜片、酒、鹽，用大火燒開(kāi)，蓋上蓋，轉(zhuǎn)小火燜煮，至肉熟爛，撈出，放在大盤(pán)里，即成。Related storylMut

4、ton eaten with hands, is a traditional food of northwest persons. it is necessary in daily life. It has great relative with t harsh living environment and the unique life habit. If someone go nomad, a few months did not return, so mutton are enough to eat as meals, the effect was not hungry all day.

5、 Welcome to GuilinlGuilin Rice noodles Guilin Rice noodles l興安米粉，遠(yuǎn)近聞名，l千年工藝，流傳至今。l靈渠兒女，手巧心靈，l興安水美，甘甜清醇；l興安米好，潔白如銀。l榨出米粉，味道上乘，l綿軟精細(xì)，甘甜芳馨。l咸淡適中，不膩不腥。l饑可當(dāng)飯，玩充點(diǎn)心。l酸辣自選，佐料配勻，l涼拌解熱，煮粉去冷；l湯粉潤(rùn)喉，鹵粉香醇；l螺絲豬腳，雞肉清燉；l骨頭熬湯，油炸花生；l色香俱全，老板熱情。l老少咸宜，男女不論，l一吃贊好，再吃添神；l三吃回頭，回吃上癮。l客來(lái)興安，賞景開(kāi)心，l吃碗米粉，有幸三生。Related storylLegend,

6、 Qin Shi Huang sent Shi Lu digged Lingqu , Lingqu canal built, the Qin Dynasty by the prime minister Li Si accompanied, to visit Guilin Scenery. Qin Shihuang has a hobby, love to eat fishes. To the river to see, , Lijiang has many fishes, then Qin Shihuang asked the boatman get to a lot of fish, and

7、 gave a lot of money. half a month, killing tens of thousands of carp. Nasty River carp Wang bounce, vowed to put Qin Shihuangs boat knocked over, let him to be drowned! Bo warned that the imperial things are serious, you immediately think of another way. Carp Wang decided that with rice milling mad

8、e fish beard, Qin Shihuang ate lovely, since the advent of the Guilin rice noodle Welcome to ZibolBoshan cake pan lDepartment of Shandong Boshan cake panlPut the pork chop shop on the ground floor,lThe prepared materials of all kinds of layered into the pot, onion ginger packets can be put in a litt

9、le lower than the. Use Chinese cabbage to helpmate the pot in pot along Way heightening, continue into the raw materials, salt, sugar, cooking wine, vinegar to reconcile and join the pot. Have low heat, slowly crisp, to 12 hours.lPot of raw materials gradually sink to the pot along the top of the fo

10、llowing, cabbage also changed color, ripe, become namely.博山酥鍋l把豬排骨鋪在底層，l把備好的各種原料分層裝入鍋內(nèi)，蔥姜料包可以放在稍靠下一些。用大白菜幫圍在鍋沿使鍋加高，繼續(xù)裝入原料，把鹽、白糖、料酒、醋調(diào)和加入鍋內(nèi)。起慢火，慢慢的“酥”，一般要12小時(shí)左右。l待鍋中原料漸漸下沉至鍋沿以下，頂部白菜幫也變色了，熟了，即成。Related storylBoshan cake pan is the traditional cuisines of Han nationality in Boshan area of Shandong province. The people of Boshan for the Spring Festival special attention. The Chinese New Year special grand, early purchases for the Spring Festival，early