"Stew North and South", the name makes you feel the air. You can use vegetables to wrap the north and south of China. What is this dish, with such a big breath? It turns out that "braised north and south", also known as "roasted north and south", is a famous snack in Zhangjiakou, Hebei Province. Stewed North-South dishes are a specialty of Hebei, which can be said to be very well-known in China's food culture.
Stewed north and south, raw materials must come from the north and south of China. This dish uses Tricholoma in the north of Saibei and bamboo shoots in the south of the Yangtze River. It can be said that raw materials are the most essential "fresh" food in the two regions. It is precisely because the raw materials selected are mushrooms and spring bamboo shoots, which are symbolic, so the dishes made must have dishes covering the north and south of China.
Mushrooms in Saibei, also known as white mushrooms, are the best in Yinpan area and among mushrooms. Although it is called mushroom, it actually represents many kinds of mushrooms and belongs to the general name of edible fungi. Common mushrooms are white, smooth in surface, thick in handle and delicious. Since ancient times, it has been a precious food on everyone's table. Because the mushrooms on the grassland in northern China are rich in meat, special in flavor and high in nutrition, the mushrooms in Saibei have names in China and abroad.
Bamboo shoots in the south of the Yangtze River are common in northerners. The complex of dried bamboo shoots in Jiangnan can be summarized as a bowl of Sichuan slices, a plate of braised bamboo shoots and a pot of pickled fresh bamboo shoots. Bamboo shoots can often be seen in snacks in the south of the Yangtze River. Bamboo shoots are definitely indispensable in Jiangnan food market all year round, and bamboo shoots are absolutely indispensable on Jiangnan people's dining tables. Bamboo shoots are known as fresh food in China because they are tender and easy to digest and absorb the smell of other ingredients.
You can combine mushrooms in Saibei with bamboo shoots in Jiangnan. I heard that this kind of food was created by chance. It is said that in the Qing Dynasty, people in Saibei liked to eat mushrooms and bamboo shoots, but at that time, no one had mixed these two foods and stirred them. Later, there was a chef in a restaurant. Because there are only two kinds of food left in the kitchen to cook, he heats mushrooms and bamboo shoots together. I didn't expect the dishes to be very beautiful and generous, and they also released a strong fragrance, fresh and mellow, and were very popular.
Therefore, the North-South stew has changed from a restaurant in Saibei to a specialty. After that, this dish was widely spread to Zhangjiakou area. We use the best mushrooms in Saibei and dried bamboo shoots in Jiangnan to improve. Because of dryness, these two foods have different fresh flavors. Fry it in a pot, add bone soup to cook it, and then pour pork suet to make a delicious food. No wonder it's valuable.
Because this dish, stewed in the north and south, brings together the most representative delicious food in the south and the north, so that customers can feel the proper collocation of delicious food in the two regions as soon as they eat this dish, so there is a saying that "a good dish tastes delicious and Jiangnan tastes two flavors". This North-South stewed dish has also become a special food in China, so it has entered the food program "China on the Tip of the Tongue" and is well known by everyone.