One Sunday that year, I was walking with my family. On the way, I happened to see five golden characters of the old Beijing roast duck restaurant and told me to stop. The desire to eat roast duck makes my mouth water.
I suggested having a taste, and my mother boasted, "Good idea!" Go into the shop and sit down. The waiter brought us tea, and I thought, can the roast duck restaurant be authentic in Shanghai? I had a brainwave and grandly asked, "Excuse me, sister waiter, is this shop authentic?" She smiled and went on working. ...
Soon, a naked, shiny bronze fat duck came by car. It's too late to say now, but it's too soon. A single knife danced quickly in the chef's hand. In an instant, the fat duck that was so mighty just now had only a poor skeleton left. Duck meat is evenly sliced and put into duck-shaped plates, which complement each other. The thin skin of duck breast is packed in a small porcelain plate alone, and the color is like amber. I learned to be an adult, roll it up and eat it beautifully. Grandma next to her pointed to the small dish and said, "Baby, try this." I chewed duck skin and couldn't help but shake my head and admire: "This is crisp, this is fragrant. Who can compare! "
Here comes the delicious duck rack soup. The waiter gave me a bowl first. I respectfully handed my grandma my hands and said, "You drink first." After the grandmother tasted it, she boasted, "It's quite authentic." Listening, the waiter introduced quite readily: "The characteristics of this duck are: first, the selection of materials is excellent, and you must choose the brewed duck in Leshan, Sichuan, which is important between 3 kg 72 and 4 kg 32; Second, pay attention to workmanship, roast outside and cook inside, in order to be tender outside; Third, good quality and low price. The price of a duck is 128 yuan. If people eat less than half, as long as 70 yuan ... "
Seeing how comfortable I was eating, the waiter tactfully changed the subject and asked me, "Little classmate, do you want to comment on the authenticity of this duck?"
I was afraid that the duck would fall out of my mouth, so I quickly gave a thumbs up, closed my teeth and praised with my mouth open: "It's delicious ... great!"
My hometown is in Shanghai, and I like to eat Shanghai specialty Nanxiang steamed buns. That smell, I'm sure you'll want to eat it again
Once, my father specially took me to taste Nanxiang steamed buns. Ten minutes later, a small cage was served, still steaming! Its skin is extremely thin, delicate and slightly shiny, and the stuffing inside is looming. As you can see, chopped green onion is also added to the filling, revealing a hint of green. It looks great and makes people drool. According to dad, there are several "secrets" to eating small cages! After teaching the secret, I couldn't wait to pick up chopsticks, put a small cage in it, dipped it in vinegar, pursed my mouth, took a small bite on my skin and began to suck the soup inside. It's really delicious. I've smoked almost enough, so I'll put steamed bread in my mouth at once. The feeling of chewing thin and tough stuffing is wonderful! After eating one cage, I wolfed down the second cage, as if I could never get enough to eat. Look at people around you. They all ate with relish.
Nanxiang Xiaolong has a long history! Grandpa told me that Nanxiang steamed buns, formerly known as Nanxiang big meat steamed buns, can be traced back to ten years of Tongzhi in Qing Dynasty. Huang Ming, the owner of nanxiang town Rihuaxuan Dim Sum Shop, was the founder of Nanxiang Meat Steamed Buns. Because of its delicacy and popularity, peers have followed suit, which has affected Huang Mingxian's business. So he adopted the method of "heavy stuffing and thin skin" to improve the big meat steamed bread into "Nanxiang small cage" and spread it all over the world.
After listening to my introduction, you must want to taste Nanxiang's small cage yourself! Friends, welcome to Shanghai, welcome to Nanxiang Xiaolong!
(2)
I am a small gourmet, delicacies are my first choice, special snacks are never let go, and attractive snacks are pursued unremittingly ... This is a long road to delicious food and a long way to go. In my constant hard exploration and tasting, I finally found a delicious pizza, which is suitable for all ages, pure in taste and quite bourgeois.
This is an imported product, and its name is homophonic in pizza. According to my mother's memory, I have only been in Shanghai for twelve years. Pizza Hut, Babela and Hello Pizza are all ideal places to enjoy this delicious food. I still remember the delicious feeling of eating pizza at Pizza Hut for the first time. ...
After waiting in line for nearly half an hour, I finally got into the comfortable sofa chair of Pizza Hut. After a hectic meal, a delicious pizza came. This kind of delicious food, which is regarded as China pie by the elderly and eagerly sought by young people, is really "gorgeous". The smell of baking tempted my sense of smell, and the carefully matched colors shocked my vision. Look carefully, its bottom is a thick cake baked golden yellow, covered with a thick layer of cheese, which exudes an attractive fragrance, and green peppers and red peppers cut into rings are dotted in it. The main ingredients are small pieces of black mushrooms, golden pineapples and black pepper beef. Clumsily cut a small piece with a knife and fork and take a bite. Wow, the beef is crispy, the green pepper is refreshing, and the skin is crisp ... A strong exotic flavor flows between the teeth and the fragrance is comfortable all over the body. If accompanied by a crispy clam soup, that kind of pleasant enjoyment is like enjoying the pastoral scenery in a country house. According to the thickness of the cake, it is divided into iron plate pizza, boundless pizza and cheese heart pizza.
How about pizza? It's delicious!
In China, almost every place has its own cuisine. For example, roast duck in Beijing, hairy crabs in Yangcheng Lake, dried bean curd in Suzhou ... spiced beans and pear candy in Shanghai Town God Temple ... If I want to tell you my favorite food, I will not hesitate to tell you that it is steamed buns in the Town God Temple.
I remember once, my parents took me to the Chenghuang Temple to play. As soon as I entered the gate, I smelled the fragrance. When I opened my eyes, I saw it floating from a steamed bun shop. Looking at it again, there were many people and there was a long queue. I quickly joined the team. Finally, it's our turn. We ordered some steamed buns and found an empty seat. Before long, steaming steamed bread was served. I saw steamed buns looking up at me, smiling like a fat doll. They are all crystal clear and fragrant. I can't wait to pick up one and put it in my mouth. I only heard a "ah". That's great. The soup spilled all over my face, and my mouth was so hot that my parents laughed. Mom smiled and said, "Silly daughter, it's the method that pays attention to eating steamed bread. First put the steamed bread in the spoon with chopsticks, then lift the spoon, put it to your mouth, bite a small hole, and then suck up the soup. Finally, eat buns with meat. " Mom also said: "You can also dip it in vinegar and eat it together, so it will taste better!" " I said, "No, I like the original flavor." Say that finish, I carefully tasted it again. Ah! The soup in steamed buns is delicious, and the meat is fat but not greasy, which is really delicious on earth. I ate one after another, and before I knew it, a steamed bun was "swept away" by me.
The steamed buns in Chenghuang Temple are so delicious that my mouth water every time I think about them. I hope you can try it when you are free, and it will definitely satisfy your appetite.
Every day when you come home from school and get off the overpass via Tianyaoqiao Road, you can smell the unique smell of stinky tofu.
This reminds me of a time when I saw stinky tofu soaked in a special liquid extracted from plants, and then I took out the tofu and fried it, so I could eat it.
Unconsciously, the smell of stinky tofu is getting stronger and stronger. When I looked up, I went to the "Wu Yufang Stinky Tofu" snack bar and looked inside. Many stinky tofu are neatly arranged. There are some black spots on these old tofu, sometimes a big piece. The staff fried the tofu in the oil pan. There are many small bubbles around the stinky tofu. After a minute or two, the stinky tofu turns golden yellow, and the corners of the mouth are tilted, just like a golden coat wrapped in white jade. Chubby, like a little golden pig. It made my mouth water, because I had a soft spot for it, so I immediately asked my grandmother to buy me one.
I quickly poked a piece with a toothpick and stuffed it into my mouth. Before I tasted anything, I was so hot that I almost threw up. I secretly smiled: I was anxious to have a taste without dipping in the sand tea sauce. I dipped it in sand tea sauce again and blew it again before sending it to the import. Bite it down, the golden coat outside is crisp, the small particles on it are crisp, and the white tofu inside is full of mouth, and the slightly salty fresh juice flows on my tongue. The oily but not greasy, smelly and fragrant taste is excellent.
Smells bad and tastes good, which is the characteristic of stinky tofu. I just like its delicious food.
(3)
One autumn two years ago, my father and I came to Yangcheng Lake, a gourmet resort in Bacheng, Kunshan.
The water quality of Yangcheng Lake is clear, and the sunlight looks far through the bottom of the water, really like a piece of green jade. It is said that Yangcheng Lake is rich in aquatic resources, so it is rich in 70 kinds of fresh water products. Among them, Yangcheng Lake Qingshui Hairy Crab, known as the "Crab King", enjoys a good reputation at home and abroad.
Crabs are delicious and nutritious, and everyone loves them. There are many ways to eat it, such as steaming, pickling, drunkenness and so on. Among them, my favorite food is steamed hairy crabs.
When we ordered crabs, they pulled the big cage with crabs out of the water. When the crab is frightened, open the cage, send a man to jump down to catch the crab, and then take the caught crab to deal with it. After waiting for half an hour or so, six hairy crabs were served. They are fragrant, golden claws and yellow hair, which makes people swallow saliva involuntarily. When you open the crab's belly and shell, the crab yellow will flow out. When you take a bite of crab roe, you will find it is so tender and juicy that all the food is not as delicious as it. If you want to eat crab feet, just bite off the joints, aim your mouth at the crab meat, and gently suck it, and the crab meat will squeak into your mouth. It's really "something for nothing". The taste of male crabs is even more attractive. Its crab paste is white, a little transparent, soft to bite, a little fragrant and a little sweet, so I can't help taking another bite. If dipped in vinegar, so much the better!
How's it going? Do you also like hairy crabs in Yangcheng Lake? Then try it. It tastes great!
My hometown is not in Sichuan, but I like Sichuan Mala Tang best.
Mala Tang tastes spicy and refreshing. I have to mention the characteristics and flavor of Sichuan cuisine. Sichuan food is spicy, fragrant and prosperous. No wonder Sichuan women are called "hot girls"! Every winter, I pester my mother to have a bowl of mala Tang with me on Friday.
Walking into the mala Tang restaurant, a hot air came to my face with a spicy taste. The mala Tang restaurant is full of people, the youngest is only 6 years old, and the oldest is an old man with white hair and beard. Oh, not only the business of Mala Tang is booming, but also the business of Mala Tang restaurant is booming! The crowded crowd and the thick hot fragrance seem to mix into a big bowl of mala Tang. We took the basket and immediately began to choose the dishes we wanted to eat. We don't have to put mala Tang in a fixed bowl, but we choose it according to your personal preference. Vegetarian dishes, such as wax gourd, green vegetables, kelp, mushrooms, etc. It's on the shelf in front of us. Behind us, all kinds of meat and poultry are displayed in the freezer.
When you choose a good dish, you can pay for it. When paying for mala Tang, you can ask the chef to add vermicelli, coriander or chicken and duck blood clots (or nothing). Also, don't forget to choose the spicy degree that suits you! There are slightly spicy, medium spicy, heavy spicy and not spicy. Of course, spicy food should be spicy! So I still advise you, if you can't eat spicy food, you must have the courage to try spicy food, otherwise you are eating "neither spicy nor spicy" in plain English.
After mala Tang is served, the most attractive thing is its tangy smell. The smell went straight to my nose, as if my nose was attracted. The smell is so bad that I almost have a runny nose. I added a little peanut butter to the bowl, and it tasted more delicious. I picked up a piece of tofu, quickly put it in a spoon, blew it on my mouth a few times, and then sent it to my mouth, and my mouth melted. I took another sip of soup. But when it is fresh, it also paralyzes your taste. Sometimes when I drink too much, I will be numb to my nose and tears, but the soup stays fragrant between my lips and teeth, which makes people want to stop. I can't wait to have another sip ... Every time I walk out of the mala Tang shop, I always blush, sweat and have a bloated stomach.
I love you, delicious mala Tang!
(4)
My favorite food is the steamed stuffed bun in Chenghuang Temple!
I remember once, my parents took me to visit the Chenghuang Temple. As soon as I entered the gate, I smelled the fragrance. I followed the smell and it turned out to be from a small shop specializing in making steamed buns. Look carefully, the store is crowded with people, so lively! There is a long line outside the store! I think: the steamed buns in this shop must be delicious. So, I quickly pulled my parents to join the team. After waiting for a long time, I finally sat down and enjoyed steaming steamed bread. I saw steamed buns smiling like fat dolls looking up at us. They are all crystal clear and fragrant. I can't wait to pick up one and put it in my mouth. I only heard a "ah". That's great. The soup spilled all over my face, and my mouth was so hot that my parents laughed. Mother smiled and said, "Silly son, you should pay attention to the way of eating steamed bread. You bite a small hole first, slowly suck out the soup inside, and then eat the steamed buns with meat. " Mom also told me that we can eat it with vinegar, which will be more delicious! As my mother said, I picked up a small steamed bun and tasted it carefully. Sure enough, the soup is delicious and the meat is fat but not greasy. It is really delicious on earth! After eating one after another, unconsciously, a guest of steamed stuffed bun was "swept away" by me.
Up to now, whenever I think of the steamed buns in the Town God Temple, my mouth is watering. I hope everyone will try it when they are free, and it will definitely make you have a full meal!
(5)
It's delicious.
Fried fermented tofu
This is the unique local snacks in Jiangnan in winter.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu. The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.
The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, very beautiful. Take a careful bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating but swallowing, and your tongue is rolling.
Old people always fry only a few slices at a time, and sell a few slices after frying, so people waiting for them are eating and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together and hot sweat dripped down. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it So the old man consumes a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, but I will restrain myself from running there for fear of long hooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
(6)
Pork bone porridge
I've only eaten meat and bone porridge once.
It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way for fear that she would suddenly change her mind.
Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was full. Everyone is sipping this meat and bone porridge, which seems really delicious.
The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 40-year-old woman with ear-long hair and a black hairpin carefully pinned behind her ear. I was afraid that menstruation would get cold feet and run away, so I quickly made my own decision and said, "Yes, yes." As a result, menstruation got two dirty eyes. "Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few pieces of meat and bones. I tasted it carefully, well, it was fragrant and sticky. You really don't have to "eat", just drink. I just stood by the big stove, holding a big bowl, hula hula drinking the meat and bone porridge for the first time in my life Finally, I bit those bones like a puppy. That bowl of porridge cost my aunt 5 cents.
Later, my aunt told me that cooking meat and bones was very troublesome. First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke. The key is to master the heat and slow it down. Finally, add salt and monosodium glutamate. Therefore, it is time-consuming and laborious for ordinary families not to make meat and bone porridge and not to drink it. She also warned me not to eat more meat and bone porridge in the street, because some bosses would put the bones eaten by their guests back in the pot to save money. I don't know whether what she said is true or not. Anyway, since then, I have never eaten meat and bone porridge again, not because I was afraid of being unsanitary, but because I didn't have enough money in my pocket to distribute.
But I often go to that meat and bone porridge shop, mainly to see how they handle the finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and eat a bowl." Then I ran away.
(7)
Plain noodle soup
Yangchun noodles have a nice name and a noble appearance. In fact, it is the favorite pasta of Jiangnan people, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks the waiter to deliver lunch, which is Yangchun noodles. It can be seen that Yangchun noodles belong to the patent of working people. As for why you chose the name Yangchun Baixue, it may be antonym, but I am sure that the person who takes this name is by no means Xialiba.
More than twenty years ago, my uncle's family seemed to like to eat Yangchun noodles. Every Sunday, my uncle will definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodles. My two cousins are in high spirits, but I don't like them very much There is nothing on Yangchun noodles except some chopped green onion. It's bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least there is meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are all over, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to eat with my uncle's family every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. I don't have to tell him every time I come, and it will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy voice. Whenever this time, I look at the sunny face in front of me and pull a long face.
Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people rushed to drink soup. I don't think my uncles eat this kind of noodles. But anyway, I'm not interested in Yangchun noodles. I lost my appetite as early as twenty years ago.
(8)
A light cake
Guangbing is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he has a certain relationship with this national hero.
When I was a child, I always liked to stand in front of the tall barrel stove and watch the master make light cakes. There are chefs who make light cakes everywhere. The chopping board and stove are props. The light cake master rolled up his sleeves high, mashed the dough with alkaline water and salt water, then divided it into one dose, and slapped it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Waiting, soon, the fragrance floated out of the furnace. It's estimated that it's almost time. The light cake master shoveled it neatly with a small shovel, and the brown light cake jumped out.
This kind of light cake is hard and yellow, and it is hard to bite. Without good teeth and tenacious fighting spirit, it can't cope, but once it reaches its mouth, it smells more and more fragrant and always wants to take the second one away. A light cake is chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Maybe this is their relationship with Qi Jiguang. Cake alone is cheap, a penny. At that time, I often visited the light cake stove, bought one or two pieces and chewed them all the way to school.
In winter, the light cake master is happier, keeping the stove warm, but in summer he is bitter, shirtless or sweating, and the sweat drips on the stove. I dare not buy it, because there must be the sweat of the pastry chef.
Some time ago, I mentioned the light cakes in Fujian's "hometown". They all said that they were delicious and good for teeth. Chewing regularly is definitely better than "white arrow" and "green arrow". But I don't know if there is one now. I haven't eaten for years. I hope I can see this kind of light cake oven on a street corner in Fuzhou.
(9) Taro fruit
Taro fruit is one of the breakfasts in Fuzhou, also called triangle cake. It is said that areca taro is cooked, peeled and ground into paste, and then mixed with rice flour and kneaded. Then, cut into triangles, fry in oil pan until both sides are brown, and take out. When eating, wrap the lower end of taro fruit with a piece of paper (because it is very oily), and take a bite from a corner. It is tender outside (the inner color is gray) and has a fragrant smell of taro. Mmm, it's delicious.
Taro fried stalls can also be seen everywhere. Every morning, you can see stalls in the streets and lanes, filled with smoke and full of fragrance. People who buy taro are holding bowls or carrying small bamboo baskets, waiting for taro to come out of the pot. Often fry a pot and buy a pot. But some of them can't buy the rest. It doesn't matter for an hour or two. They still taste delicious. Unlike fried dough sticks, they soon became chewy old dough sticks after landing. Therefore, the stall owners who sell taro fruits are very complacent. Sometimes it's 90 o'clock in the morning, and they haven't closed their stalls yet, slowly guarding a few unsold taro fruits. They know that there are always hungry people who will seek incense and go away.
Fuzhou citizens usually use a bowl of pot stickers and a taro fruit to solve the breakfast problem, which is delicious and practical. After eating, they are full and go to work. This revolution is too dynamic to say.
(10) Disk Edge Paste
I once chatted with my office colleagues and said that the pot paste in Fuzhou was delicious. They asked in unison: What is a fried dumpling? These guys who eat invincible hands all over the world on weekdays have something they don't know. I proudly began to introduce Fuzhou snacks-fried dumpling to them.
Many places in Fuzhou and even Fujian have pot-side paste, which I have never seen elsewhere. The reason why it is not produced may be because there is no condiment called "shrimp oil" elsewhere, and the pot-side paste will not become pot-side paste without shrimp oil.
The making of pot stickers is very complicated. First, the rice should be washed and soaked for several hours, and then ground into paste for later use. Take a big pot, cook a pot of soup, add shrimp, dried bamboo shoots, mushrooms, onions, garlic and celery to the soup, and finally add a few spoonfuls of shrimp essential oil. This thick soup is ready. This is not over, the first step of the Long March. Pour out the soup and put it in another container. When the water boils to 70% heat, spread peanut oil evenly around the pot, then pour a bowl of rice paste around the pot and cover it. After three minutes, when the rice slurry at the side of the pot is rolled up, shovel it into the clear water with a spatula, then add the clear water, and repeat the above behavior. After the last watering for the fourth time, add thick soup and auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot and keep it warm with a small fire to sell.
In short, this is a cyclical process, and it can't be done without patience. Therefore, ordinary families don't make pot paste, so they want to eat it and buy it on the street. Restaurants and stalls in the streets and lanes of Fuzhou are all bought and very cheap. The paste on the side of the pot has a special flavor, and the seafood flavor is very strong. Every piece of rice paste is rolled and white, like a tube of onion, which is very refreshing. With yellow shrimp, dried mushrooms, mushrooms and green onions and garlic. Bright colors, appetizing.
Hearing this, my colleagues' throats moved. Then discuss, when you can go to Fujian on business, you must try this fried dumpling. I would like to add that in Fujian, pot stickers are used as snacks for breakfast and after meals, not as meals. Maybe it's because it's not full. When we think of those local snacks that are sweet, everyone says: The people in Fujian are really happy.
Yes, the people in Fujian are really happy.
(1 1) Wonton
I don't think there are any snacks so popular and varied as wonton. Wonton is called flat meat in Fujian; In Sichuan, it is called wonton soup; It is called wonton in Guangxi, Yunnan; Only in Jiangnan is it called wonton.
The content is similar, but the form is somewhat different. Fujian wonton pays attention to freshness, and adding shrimp oil is a major feature. When I was a child, I was always paid for wonton by my mother who liked wonton. What you buy is experience. I know the wonton in the street is too thick, and I have to fill it with boiling water after eating it. The wonton at the end of the street tastes good, but the skin is not meat; The best one is a "wild" shop a few blocks away. It is called wild because it won't open if it is opened, as if it is entirely up to the owner's interest. The wonton in this house is the most authentic. Every wonton is white and transparent, with a little red meat filling looming in the middle and a few chopped green onion, just like a pool of white lotus in autumn water. Wonton in Fujian is generally frugal. A stick is inserted into minced meat and turned over on the skin of wonton, and a wonton is ready. Often a plate of minced meat can fix the wonton that you want to sell in a day. People who eat wonton are usually girls. They can slowly tilt their orchid fingers, carefully scoop up wonton with a small spoon and send it to the small mouth of cherry, regardless of gains and losses. Therefore, compared with other snacks, Fujian wonton is more feminine.
Sichuan wonton is different and full of masculinity. First of all, there is no soup, and second, it is too spicy to forget. That year, I went to Chengdu for investigation and paid a special visit to "Chaoshou". Who knows, a few dry jiaozi-shaped wonton were served with a layer of red pepper oil on them. With my spicy knowledge, I swallowed this bowl of "fried hands" with difficulty. As a result, I can't remember whether it tastes other than spicy.
Wonton is the most common snack in Jiangnan area. There are two kinds of wonton here: big wonton and small wonton. There are many fillings in big wonton, including fresh meat and vegetables, but it is not as thick as jiaozi in the north. Jiangnan people always refuse to do jiaozi style like northerners, and always want to keep the tradition of wonton, no matter how big it is, the true colors of Xiaojiabiyu will not change. Jiangnan Big Wonton is an enlarged small Wonton, which looks like a nun's hat. The soup is full, and most people will feel full after eating a bowl.
Authentic Jiangnan wonton is the most Jiangnan cultural flavor. The skin is so delicate that you can see the pattern in the bowl when you stick it on it. Really as thin as cicada. The meat should be lean, carefully processed and without residue. After the wonton is cooked, the skin is glittering and translucent, "white inside and red inside, different from each other", like a beautiful white butterfly. At this time, the attention will not be eating. But now there are not many such small wonton, and people who cook and eat seem to have lost this delicate mood. Instead, the streets are full of all kinds of popular wonton. Simply wrap it, don't even roll the skin after eating, buy ready-made ones.
When I was studying in the north, I missed wonton (from Jiangnan, Fujian) and gnashed my teeth. The students in the north disagreed and said, what's delicious about that? Clear soup and thin water are not as good as our northern jiaozi.
Yes, be realistic and eat northern jiaozi; If you want to be slim, eat Jiangnan wonton.