First, Harbin sausage
Originally from Lithuania in Eastern Europe. After the construction of the Middle East Railway, a large number of foreigners entered Harbin, which also brought sausage technology to the production of sausages. The main raw materials for making sausages are meat, casing (animal casing, especially pig or cow casing), starch (potato starch is the best), garlic, salt and nitrate. Half of it is lean pork, about one third is fat pork, part of it is added with lean beef, and the rest is starch and seasoning.
Second, sugar-coated haws
Also known as sugar gourd, it is also called sugar mound in Tianjin and sugar ball in Fengyang, Anhui. Sugar-coated haws are traditional snacks in China. It is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.
Third, Goubuli steamed stuffed bun
It is a snack made of flour, pork and other materials. Founded in A.D. 1858 (Xianfeng period of Qing Dynasty), it ranks first among the "Tianjin Three Musts" and is one of the oldest brands in China. Goubuli steamed stuffed bun has fine flour and stuffing selection, strict production technology and beautiful appearance, especially the steamed stuffed bun is symmetrical in pleats, and each steamed stuffed bun is not less than 15 pleats.
Fourth, Chinese hamburger
Shaanxi Province has Baijimo's "Bacon Meat Sandwich", Baoji Xifu's minced meat (with vinegar in minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are clear, the inside is layered, the cake is swollen, the skin is crisp and tender, the cooking temperature is good, and the old China steamed buns of Tongguan meat are hot and cold.
Five, crossing the bridge noodles
It is a unique snack in southern Yunnan, Yunnan Province. It belongs to Yunnan cuisine and originated in Mengzi area. Is prepared from soup stock, seasoning, pork tenderloin slices, chicken breast slices, mullet slices, medium-rare pork tenderloin slices, belly head slices and water-soaked squid slices.
Accessories include pea tips and leeks, as well as coriander, shredded onion, shredded grass buds, shredded ginger, magnolia slices and tofu skin; The fourth is the staple food, which is rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steamed.