Appetizing selection "acid"
The taste buds generally have five kinds of acid, sweet, bitter, spicy, and salty tastes, so they are also called "five tastes." As the saying goes, "The nose smells odor and the tongue tastes five flavors." The information on the acid, sweet, bitter, spicy, and salty tastes is transmitted through tiny nipples on the tongue, taste cells called tongue buds.
Shaanxi acetic acid fragrance - the first hit sour
Once, I went to a Shaanxi friend's house to be a guest. My friend said that I asked for an authentic Shaanxi homemade dish. I readily agreed. In that meal, the most impressive one was the vinegared Chinese cabbage.
The first time I ate that sour cabbage, I was imported, and I was immediately drooling. I couldn't spit it out in front of the owner's hospitable face, but the sour taste made me blink "discharge". My friends looked at me strangely. The expression of concern, with concern, asked, "Isn't it good to eat? Do I not be used to it?" I quickly spread a good-will lie: "It's very tasty, it's very authentic." The friend was very happy that I could get used to the taste of his hometown. So I rushed to my bowl and sandwiched the most authentic and vinegared Chinese cabbage. For me who is afraid of the acid, this time it is really "dumb acid eating and suffering." Although that acid made me feel painful, but the authentic Shaanxi home cooking gave me a taste of the characteristics of the Shaanxi cuisine.
Shaanxi's dishes often include dry peppers, vinegar, and peppercorns. The dried chili peppers were picked after being cooked in oil. They were spicy, but they were spicy but not strong. After vinegar was cooked in oil, the sourness was weakened but the aroma was increased. The peppers were cooked in oil and the aroma was reduced, but the pepper flavor was increased. These spices were used. The purpose is not simply for spicy, sour, and hemp, but mainly for its aroma.
Representative dishes: vinegar and cabbage
Guizhou acid refreshing - sour second hit
The first contact with Guizhou cuisine was an interview in the restaurant. The sour taste experience really made me hard for a lifetime. If the sour taste of Shaanxi leaves me alone, then the acidity of Guizhou can really allow me to experience the acid state of the blind public eye for the first time. The most impressive is the sour soup fish.
A row of sour soup fish from Hung Hom came up. I naively thought that it was similar to the delicious and hot and sour taste of pickled fish. So I happily sent a big mouth into my mouth. Refreshing, my heart secretly called the acid again and again, it is regret it. The sour soup fish, which is said to be cooked with a good acid soup made by Yao, is a dish for entertaining VIP guests. After I had taken a sip, even if I had no courage in the product, I immediately swallowed and I felt sour in my stomach. However, I finally learned the acidity of Guizhou cuisine.
The most notable flavor of the dish is hot and sour. The folk song of Guizhou “has not eaten acid in three days and walks and fightsâ€. In Guizhou, sauerkraut is marinated, the mouth of the food is edible, and appetite and digestion are eliminated; Guizhou sour soup is refreshing, sterilizing, and degreasing fat, Build stomach and other effects. Guizhou's hot and sour is different from Chuan, Yue, Lu, Su and other series of dishes, self-contained.
Representative dishes: sour soup fish
Fei County Mingtao Electronic Co.,Ltd , https://www.yourbeautyassistant.com