Meat one, fry it as bait. "The' three' mentioned here is quite similar to this. Chuannang is a breakfast drink for people in the ancient western regions, which was introduced to the mainland in the Tang Dynasty. When Qianlong went down to the south of the Yangtze River, he drank this soup and was full of praise. He asked the locals what it was called. The emperor has good words, so the locals call this soup "what", which is soup. According to the different ingredients and nutritional value, there are more than 30 kinds of soups, 100 varieties, which can meet all kinds of nutritional needs and tastes and meet all groups with different consumption levels. The comprehensive taste is delicious, fresh and spicy, with a little bitter taste of traditional Chinese medicine. After eating, saliva is produced under the tongue, and the aftertaste is sweet, especially the faint scent of medicine makes people memorable. Sweet Naan, sweet and delicious, with a touch of traditional Chinese medicine, sweet and smooth, savored carefully, with a little bitter and slightly spicy feeling of traditional Chinese medicine. After eating, saliva is produced under the tongue, and the aftertaste is sweet. South Tang Can can be grasped according to everyone's taste, and it can be prepared by itself on the basis of the original soup. Put whatever seasoning you like, sour, sweet, salty, spicy and fresh, and anyone can choose. Eating Naotang regularly can strengthen the body, and has the effects of tonifying and warming the middle warmer, strengthening yang, invigorating spleen and nourishing stomach, beauty beauty, expelling wind and removing dampness, treating chills and pains, ventilating and quenching thirst. Drinking at noon can stimulate appetite and increase appetite; Drinking at night has a calming effect. Eating after drinking, sobering up and nourishing the stomach gives people a relaxed and comfortable feeling. Edit this paragraph Jining Bengrou Dried Rice Bengrou Dried Rice is a traditional snack in Jining area, which originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water, and Jining, a city on the canal, naturally benefited a lot. At that time, people put stew and rice together and had a unique taste. So it gradually developed into today's Bengrou dry rice. With the development of social economy, Bengrou dried rice has been continuously improved and innovated, and a series of dishes such as fried rolls, gluten, meatballs and eggs have been added. Today, Bengrou dry rice is still loved by most Jining people, and Bengrou dry rice is also developing and growing, and will eventually become the first snack in Jining. Cai Jia Bengrou Bengrou should be Jining's signature snack, mainly pork, except for large pieces of meat with the same thickness. Add chili into the meat stuffing, get involved in gluten, bean curd and kelp, add seasoning, and cook together. It's delicious with rice after baking. But Cai Jia Benrou is more delicious, because it pays special attention to the choice of pork, fixes a certain part, and chooses perfect rice (no broken rice at all). Interestingly, he steamed a fixed amount of rice every day without cooking an extra bowl. He was nicknamed "Old Bite". There are several characteristics in the production of bengrou dry rice: the ingredients must be fresh and tender pork belly; Accurate feeding, the main materials and ingredients used are strictly weighed and put into the pot; The main ingredients and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu Province-you can't use metal utensils. Before using rice, sieve it first and then raise it, so there will be no sundries, and those half grains will be removed; Dry rice must be steamed thoroughly, and water must be appropriate. When you are in cook the meat, you must put strips of meat, gluten, peeled boiled eggs, cabbage heads or diced white bamboo shoots and seasonings into a retort and cook rice in another retort. When eating, meat and rice are taken out of two jars respectively. The dried rice grains are like jade, with ruddy meat, soft texture, fat but not greasy, rotten but not muddy; The soup is salty and delicious, and it is a must. It's better to eat with pickles or tiger dishes or pickled peppers. Xun: a container for food. Quasi-meat: as the name implies, quasi-meat. The origin of barbecue can be traced back to the eve of liberation. At that time, the operators walked around the street with food on a pole, carrying a charcoal stove at one end and rice at the other, and put them on the charcoal stove. This method can save charcoal fire and make meat taste special. After liberation, with the gradual improvement of living standards, quasi-meat gradually moved away from people's lives and was replaced by iron pots and stainless steel pot, but the name quasi-meat has been used to this day. Nowadays, the dried rice with casseroles is not only limited to casseroles, but also adds several other dishes, such as gluten balls, meat rolls, tofu blocks, eggs and kelp, which not only enriches the dried rice with casseroles, but also adapts to the eating habits of modern people. " "Benrou": Big meat is a remarkable feature. Meat is fat but not greasy. Although the taste is simple and delicious, it seems to be a straightforward and overwhelming fancy "gluten meatball": the meat is tightly wrapped in gluten and made by hand. Gluten and meat give people a comfortable feeling. The meat stuffing is carefully prepared. "Meat roll": It is made by rolling meat with bean curd skin. The product not only has the characteristics of delicious taste and good taste, but also has rich nutritional value. In addition, there are "eggs", "shredded bean curd", "tofu block" and "Four Joy Meetballs", all of which are heated in cook the meat's old soup, interacting with each other and bringing out the best in each other, forming a unique taste that is completely different from eating alone. Editor's note: Xunzi in Jining is so delicious because of its fine production. Fried dumplings are very troublesome. You need refined flour, high-quality raw materials such as soybean oil, refined salt, black sesame seeds, clear water and dough, knead them repeatedly, roll them into round cakes, cut them into thin strips with the outer edge of the bowl, put them in a basin, sprinkle a thin layer of corn flour on them, wait 15 minutes (to make the noodles flexible and elastic), and then roll them up. Generally, a laundry basket needs about 20~30 Jin of noodles, and the production time takes about 6~7 hours, which is "easier said than done"! People who fry said that because the prickly heat is fried, it doesn't taste good when it is wet, so people put it in plastic bags, so that it can be eaten often and fresh.