Taixing County was located in the first year of the Southern Tang Dynasty (AD 937), which means "the country is prosperous and all industries are prosperous". It is known as "the hometown of education", "the hometown of ginkgo biloba", "the hometown of architecture", "the hometown of violin" and "the hometown of reducer". Below, I will share the delicious food in Taixing with you, hoping to help you!
Buckwheat Flat Bun
This is a favorite food of all ages in Taixing. Buckwheat belongs to panicum miliaceum, and its sowing history goes as far as the Tang Dynasty. It is rich in nutrition and has a good health care effect on preventing and treating diabetes, hyperlipidemia and gastropathy. Its stems and leaves can be used as medicine, the pillow core made of shell can improve eyesight and clear heat, and the selenium contained in it has been recognized by the United Nations Health Organization as having anti-cancer and anticancer effects.
Buckwheat fruit is triangular and angular, and it becomes powder after crushing and sieving. Its growing period in Taixing is more than two months. It is planted as a crop for crop rotation. It is usually planted before and after rice cutting, and harvested when wheat is planted. Most of it is planted on small plots and barren land such as ditch heads and roadsides.
Buckwheat flour can be made into noodles and dough soup. It is mainly used as the raw material of flat dough for entertaining guests. When making it, the flour is mixed into dough with cold water, and then it is made into the shape of a teacup cover with both hands.
Among them, the fillings are mostly green vegetables, Chinese cabbage, spinach, celery or seedling grass, etc. In elegant families, a little shrimp is added to it, which makes it more delicious. There is another kind of stuffed dough, which is crispy with lard first, and then seasonings such as onion, ginger and soy sauce are added. Another kind is vegan, and only one kind of bean paste is used.
generally, there are two ways to eat buckwheat flat dough: boiled and steamed in a cage. Boiling is relatively simple. After the flat dough is put into the water pot, boil the water, watch the flat dough float on it and keep it for a while. Cage steaming must wait for the steam to overflow around the cage to be successful.
Xuanbao small wonton
The production process of Xuanbao small wonton can be divided into: making skin, stuffing, stuffing, putting soup into the pot and taking it out of the pot. Because the production process is fine and exquisite, and its soup is fresh, delicious, tender and soft, it attracts a group of diners and lasts for a long time. Each one can bubble into a parachute shape, with a sense of strength and good shape. I took a special look at the leather, which is super thin as paper and yarn. The soup is brown. Xuanbao wonton is really worthy of the name. The skin is so thin that the fresh meat inside is clearly visible. The reason why it bulges into bubbles is that the method of wrapping wonton is special.
Dequan soup dumpling
It is characterized by thin skin and rich soup, so it has the following characteristics: "Gently lift, slowly move; Open the window first, then drink soup. If crabs are on the market, the delicacy of crab yellow soup packets is a must, which is memorable. Crab meat, crab roe, old hen soup, pigeon soup, etc. are still worth it. Raw meat with crab buns is a big steamed stuffed bun with big meat and crab roe as the main ingredients and a secret recipe. You can have shredded ginger if you pour vinegar on it. It tastes very sensual.
Huangqiao sesame seed cake
Huangqiao battle, which is famous all over the world, has also made a very common Huangqiao sesame seed cake. It was really good when it was first baked, but no matter how it was processed after it was cooled, it lost that flavor. But the little-known rabbit head on the street of Huangqiao has become a real folk snack. When the lights were first on, twenty or thirty operators appeared in business one after another, which was very popular. The production technology of Huangqiao sesame seed cake is unique, and it is very particular from the beginning of fermentation (dough mixing). It is cold and hot, and it is "snow seed" in hot weather, and it is neither cold nor hot. The alkali should also be changed from time to time, and the surface of the floating alkali bubbles, otherwise it sticks to the teeth. The stuffing and crisp are rubbed with lard and peanut oil mixed with flour respectively. When making sesame cakes, the crisp is put on the dough, rolled up by hand, then lightly pounded with a bell, turned to the bottom and pounded again, then turned upside down, brushed with syrup, sprinkled with peeled sesame seeds, and baked in a barrel furnace. The produced Huangqiao sesame seed cake is golden in color, beautiful in appearance, crisp and delicious, not oily or greasy, and suitable for the tastes of consumers everywhere. Among a wide variety of pastry foods, Huangqiao Sesame Cake has a very good reputation, comparable to Fuling Cake in Beijing, Douhua in Tianjin, Crab Shell Yellow in Shanghai, Fuchun Steamed Bun in Yangzhou and Peach Blossom Sesame Cake in Taizhou.