Shengzhou is not as famous as Suzhou and Hangzhou, but it is also known as the "Four Greatest Snacks in China", along with Lanzhou Ramen, Shaxian Snacks, and cassoulet rice.
My hometown is called Shengzhou, which belongs to Shaoxing City and has a history of more than 2,150 years, and the varieties of snacks are even more rich and diverse, and when you enter a restaurant on the street, there are several kinds of snacks on the menu that you can't eat elsewhere.
From the snacks of the snacks casually cite an example on the eyes, such as beancurd dumplings, tofu dumplings, soup dumplings, tofu fried rice cakes, egg baked dumplings, chicken soup, fried noodles, oil pierogies, spring pancakes, wheat harvest, egg cakes, dry baked cakes, doughnuts, glutinous rice cake, green dumplings, roasted cabbage, steamed dumplings with bamboo shoots and dried vegetables, stinky tofu, stewed goat bones ... ...
Here are a few of the most common snacks bla..!
Shengzhou XiaolongbaoThere are two types of Xiaolongbao in Shengzhou, one is the thin-skinned Xiaolongbao, the other is the ordinary hairy Xiaolongbao, and in the last few years, there is also a kind of Xiaolongbao with thumb.
Thin Skin Xiaolongbao
Thin Skin Xiaolongbao is made of flour that has not been fermented, and is as thin as paper, with chopsticks poking at it, and the juice inside the Xiaolongbao gurgles outward, so you can suck in a mouthful of soup before eating the Xiaolongbao, which is super tasty. The thin-skinned dumplings are a little too filling, so if you're an adult male, two drawers are barely enough to eat, and you might want to pair them with a side of doughnuts and soymilk. thin-skinned xiaolongbao are filled mostly with tofu and a little bit of meat, plus a little bit of chopped green onion, and our xiaolongbao are freshly made, hot from the oven, and super tasty.
Ordinary Xiaolongbao
Fresh Meat Xiaolong is made with fermented old noodles in the bun skin and most of the meat is a small part of the tofu, and a little bit of green onion, the owner of the bun store will usually be in The night before to ferment the dough, and then the next day more than four o'clock to start preparing buns as well as making soybean milk, our breakfast store at five o'clock on the sporadic opening of the store, get up early partners want to eat breakfast do not have to worry about oh.
A drawer of steamed dumplings with freshly ground soybean milk and dipped in a bit of vinegar mixed with chili peppers, (especially emphasize that this is not a soybean milk machine to beat out the soybean milk, but rather, with the ancient times with a grinding mill out of the taste is similar, but also with a machine, the process also has to be a number of ways,. (The flavor is particularly rich) A drawer of buns is quickly eaten, and the feeling of satiety is strong.
Thumb Buns
Thumb Buns as the name implies is as big as a finger, in fact, the flavor and the ordinary Buns and no difference, the sale of a gimmick , a drawer of more than a dozen, but also handmade packages, so more than the general Buns and more expensive on the two or three dollars, the Buns and the Buns are not the same. The first time I saw this, I was able to get a good taste of it, and it was more popular with the kids.
Squeeze NoodlesSqueeze Noodles are made from early morning rice by steaming and pressing the sun, so it is called Squeeze Noodles, workmanship is exquisite, good flavor, shape like noodles, with a tough, not hard, dry and not easy to crumble the characteristics. It is dry and fluffy, breathable, storage-resistant, economical, and is a good quality dry food for family life.
Squeezed Noodles are made through more than 20 processes, and the price is affordable, so it is a common food in Shengzhou, and everyone from old people to elementary school students can cook them, and they are also the first food I learned to cook. And the thickness and flavor of the noodles varies from place to place.
Fried noodles
Fried noodles are boiled in water and then stir-fried in a wok with soy sauce and other seasonings as well as a variety of pre-prepared side dishes, according to their own tastes and what they want to put on it, for example, my mother would put shredded meat, shredded eggs, dried tofu, bean sprouts and so on. The first thing you need to do is to make sure that you have the right amount of money to pay for the work you are doing.
Put Squeeze Noodles
Put Squeeze Noodles is also boiled up with water, and then sprinkle a little bit of salt and put a little bit of soy sauce on the line, but I personally eat must be put on a beaten egg, as well as my father burned a very tasty braised pork, so that a bowl of put Squeeze Noodles to have a soul. , both to the braised pork to reduce the grease and add color and flavor for the noodles.
Fried Rice Cake
In Shengzhou, fried rice cake is not fried rice cake, but after frying it, water is added to it and it is boiled for a while at a later stage, and rice cake without soup is called roasted rice cake, which is preferred to fried rice cake than roasted rice cake, which will be dried up and hardened if you put it in the oven for a while. The rice cake is also like fried noodles you can put as many side dishes as you like, and the broth is so thick that you can't wait to lick up the bowl.
The above are the three most common snacks in Shengzhou, and I didn't know that common foods in daily life are snacks until I went to college, and I could only eat them briefly when I went home for vacation.