So, today, Bian Xiao will recommend some famous dishes outside Hangzhou!
Dongpo braised pork
Dongpo Meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou Hui meat, which is one of the four treasures of Dongpo in Xuzhou.
Ten years in Xining, Song Shenzong (1077), in April, Su Shi went to Xuzhou. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods, and the water level was as high as 20 feet.
Su Shi died himself, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard work, Xuzhou City was finally saved.
Everyone in the city is very happy. In order to thank the people of Xuzhou for their well-known leadership, they slaughtered pigs and sheep one after another and brought wine and vegetables to the government to comfort them. Su Shi can't refuse. After accepting it, he personally instructed his family to cook braised pork and gave it back to those who participated in the flood control.
After eating, the people all feel that the meat is fat but not greasy, crispy and delicious, and unanimously call it "back meat". Since then, "back meat" has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine.
Dongpo pork, also known as braised pork, boiled pork and Dongpo braised pork, is a distinctive traditional dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.
The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.
Steamed grass carp in vinegar sauce
The history of vinegar fish in West Lake originated from Lin 'an, Kyoto (now Hangzhou) in the Southern Song Dynasty, and began with the "Song Sao Fish Soup" in Hangzhou in the Southern Song Dynasty.
Song Wusao, a famous folk female chef in the Southern Song Dynasty, once tasted the fish soup of Emperor Zhao Gou of Gaozong on the dragon boat in the West Lake, which was greatly praised, so she became famous in one fell swoop and was honored as the "master of fish soup". Since then, the soup of Sao Zi in Song Dynasty has become famous all over the world. Later, after rectification by famous people, it became two famous dishes, West Lake vinegar fish and Song Saoyu soup, which have been passed down to this day.
During the Republic of China, scholar Liang Shiqiu once recorded the cooking method of this dish: grass carp from the West Lake was selected, and the fish was no more than one foot long and weighed no more than half a catty. After slaughter and cleaning, boil the soup, put it in the pot, thicken the juice and pour it on the fish, and serve.
Now several famous hotels in Hangzhou have this dish, but it is not common in Hangzhou residents' homes. Now some hotels have replaced it with perch.
WestLakeFishinVinegarGravy, alias Uncle Sister-in-law Chuan Zhen and Song Sister-in-law Yu, is a famous dish with traditional local flavor in Hangzhou Hotel, Zhejiang Province.
West Lake vinegar fish is generally cooked with grass carp as raw material. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, sweet and sour.
Beggar's chicken
Jiaohua Chicken, also known as Changshu Jiaohua Chicken and Braised Chicken, is a traditional dish in Changshu, Jiangsu Province. It is to wrap the processed chicken with soil and lotus leaves. The production materials are fresh and tender lotus leaves, yellow mud and live chickens.
The production method of beggar chicken is similar to the "cannon dolphin", one of the "eight treasures" in Zhou Dynasty. "Cannon Dolphin" is a dish made by wrapping suckling pigs with clay, grilling and further processing.
Its color is bright Bordeaux, fragrant, crisp and tender, crisp and tender at the entrance and unique in flavor.
Legend has it that a long time ago, there was a beggar who begged along the way and came to a village in Changshu County. One day, he happened to get a chicken and wanted to kill it for cooking, but there was neither cooker nor seasoning.
He came to the foot of Yushan Mountain, killed the chicken, took out its internal organs, coated it with yellow mud and firewood, simmered the coated chicken in the fire, peeled off the mud shell when it was cooked, and removed the chicken feathers and mud shell together to reveal the chicken.
About 100 years ago, according to this legend, the "Mountain View Garden" restaurant in Yushan Resort, northwest of Changshu County, refined and refined this chicken.
Longjingcha fried shrimp
When new tea comes on the market, I don't know if you want to taste this most fragrant taste.
Steamed ham with honey sauce
The ingredients are authentic Jinhua ham, crispy and glutinous, with cooked lotus seeds, sweet and delicious!
All birds pay tribute to the Phoenix-peace and harmony under the wise ruler.
In order to give full play to the imagination of the chef, shall we form a team together? The birds made in jiaozi are also amazing, the chicken is tender and delicious, and jiaozi is also delicious ~
Steamed meat with rice noodle and lotus leaf
The fragrant lotus leaf is wrapped in fat and thin ribs, and the meat is crisp and glutinous, fragrant but not greasy. You can also have another bowl of rice
Lian Fang fish pot
Choose fresh lotus and mandarin fish as raw materials, and you will know how delicate this dish is at first sight. If it tastes fresh and tender, it is a very creative dish.
Fried eel slices
The color of the big eel slices is attractive enough. When you put a piece in your mouth, it will be fragrant, sweet and sour.
Songsaozi decoction
The cinnamon fish is tender and delicious. Xiao Mu secretly told you that it would taste like crab meat.
Spring scenery of west lake
This shape is absolutely beautiful and vivid, and the color scheme is colorful. It's perfect to sit by the West Lake and enjoy the spring scenery.
Breweries and lotus ponds in summer
The most poetic dish is lifelike. Color, fragrance, taste and shape are all good, needless to say, proper 100%!
Well, that's the end of Bian Xiao's introduction. I wonder if everyone is drooling? Then, when you come to Hangzhou, don't forget the "building outside the building" in Hangzhou, and don't forget these famous dishes inside the building outside the building!