"Meat Pie" has different definitions in North and South. Before saying "meat pie soup", say "meat pie" first.
The word "meat pie" is quite different in the context of the north and the south of China. In the northern language system, once "cakes" are involved, there are bound to be aspects involved, such as pancakes, pies, sugar cakes and so on. And "meat pie" refers to the staple food that is wrapped in dough and baked in a pot, similar to pie. Different from pies, patties are much larger in size, usually dominated by pork or beef and green onions, with no extra vegetables. The baked meat pie is obliquely cut into 6-8 pieces, which Beijingers call "one side". Thin skin and thick flesh. Take a bite and be immediately conquered by the satisfaction brought by meat and oil. This is what a perfect meat pie should look like.
In my childhood memory, especially in the summer when I didn't like cooking, it was a good meal to buy some JD.COM patties and cook a pot of millet porridge at home.
So when I hear "meat pie soup", my most instinctive reaction is to touch meat pie-soup made of meat pie after processing-what the hell is that? !
Later, I learned that "meat pie" refers to a cake made of meat stuffing in the southern context, which generally needs to be chopped or beaten to produce gum to stick together. Apart from pure meat and a little Jiang Mo, there is basically no need for additional ingredients. Chopped meat pie is put in a crock or stewed, or simmered or steamed to make meat pie soup. Chopped meat pie has its own gum, which is easier to separate out amino acids than non-chopped meat, which may be one of the reasons why meat pie soup is more attractive than cooking a few ribs directly.
I was not so interested in meat pie soup after I first found out what it was. In my opinion, Peking man's "baked meatball soup with wax gourd" is much better than meat pie soup: the meat stuffing is made stronger after being beaten, stored in a vise and boiled in boiling water for "baking". In addition, melon and vermicelli were put on it, and pepper was sprinkled on it. It is simply a home-cooked dish that is spread on the table of Beijingers but inhuman to outsiders. Isn't this richness more attractive than meat pie soup?
It was not until I went to Nanchang last month that I really saw the number of soup shops in the streets. I was once addicted to cooking meat pie soup at a high temperature of nearly 40 degrees, and even once suspected that Jiangxi people should be the best soup cooks in this universe.
What kinds of meat pie soup do Nanchang have to test? The status of meat pie soup in Nanchang people's minds is much higher than that of wax gourd and glutinous rice balls in Beijing people's minds, but it is not an order of magnitude in terms of categories alone.
"Meat Pie Soup" is just a basic formula, or the general name of this simmering soup. In addition to pure meat pie soup, meat pie can also be paired with many ingredients, such as eggs, longan, mushrooms, cuttlefish, Sydney, and Agrocybe aegerita, which are just common in shops. I'm afraid most people have their own recipes at home.
Egg patty soup should be the most common, and it is available in almost every soup shop. In Jingdezhen, "Maozai" ate a midnight snack, but drank meat pie and egg soup, while in the noodle shop of Laosanyuan in Nanchang, the combination of eggs and meat pie was more interesting. When the meat pie is ready, beat the whole egg on it. Yes, there is a meat pie on one side and an egg on the other.
Preserved egg patties soup is also quite distinctive. I thought it was just a preserved egg, but I didn't expect to cook a whole one. Preserved eggs with high calories are soft and semi-melted, which sounds a little black. However, some Jiangxi guys love to eat this bite, and they even deliberately let the store serve a cup of preserved eggs that will melt.
My favorite is cuttlefish meat pie soup. Only a small piece of dried cuttlefish is needed, and the simmered soup will have a complex taste. The meat pie itself is soft to eat, and there are some things to chew besides dried cuttlefish. Although I drink a lot of sweat, I want more.
Crock soup meat pie soup has a more authentic practice, simmering with a unique crock in Jiangxi. Walking on the streets of Nanchang, you can often see the four characters of "a pot of simmering soup" appearing on the archway of the store. Come closer, no matter how small or shabby the shop is, there is a huge crock with dragons carved on it, which is quite a town shop.
Xiao Kuanpang, a gluttonous gourmet, once said that every city has its own local food, which is hidden here or even around it. In Beijing, it is fried, and in Shanghai, it is a grass circle, which is a local snack that only local people are familiar with; Even this rule is convincing abroad. Florence's special snack tripe bag can't be found in other Italian cities, even Bologna, which is called "the city of fat people".
I don't know if there is crock soup outside Jiangxi, but what is certain is that this kind of food which is very picky about utensils will lose a lot of its original flavor even if it spreads to other provinces. Even in Jiangxi, if there is a crock soup shop in a town outside Nanchang, the birthplace of "Nanchang Jinsheng Tower" must be marked on the signboard as a key word to show authenticity.
The principle of crock soup is simply to simmer a small crock with a big crock, and each big crock is made of clay. China has been used to holding liquid or food in clay pots since ancient times, and even in some European and American countries, it is also used to make wine in clay pots. This is because the clay pot has good air permeability and heat preservation performance, and the liquid contained in it will not affect breathing, so it will be more uniform when heated.
Fire can be burned at the bottom of the big crock, and there is a fixed iron frame in the crock. The chef will stack the small crock with ingredients on the iron frame layer by layer, and some will cover the seal of the small crock with a layer of tin foil to better seal and keep warm. When simmering, the charcoal is lit first, and the heat is transferred from the big crock to the small crock by the high temperature generated by the charcoal fire, so that the soup is cooked. Small crocks have been simmered for a long time without open fire. The advantage of this is that it does not damage the nutritional components of the ingredients, which is similar to that of Cantonese who are also good at soup making.
Soup simmering usually takes 6-8 hours. After the charcoal fire is extinguished, the good thermal insulation of the crock can keep the soup high all the time, and the soup simmered in the morning is still very hot even if it is drunk in the store in the afternoon. Some anxious or impatient customers will ask the store to pour the soup into a small bowl and save time when the soup is cold. But I, a foreigner, have a special liking for small jars, and even if it's mala Tang, I still can't bear to pour it into the bowl casually.
In my opinion, although fried rice in soup is a very simple meal, as soon as this palm-sized crock is served, people will immediately have a sense of ritual of eating well.
Yuan Mei, a gourmet in Qing Dynasty, once lamented that food is not as good as exquisite utensils, and so is Sri Lanka. Different dishes should be packed in corresponding containers, and if you miss them, you will feel colorful. I stared at this small crock and thought about those "imitation Tang banquets" and "imitation Song banquets". It's best to start with food containers.
I chatted with the owner of a small shop in Nanchang where I ate fried powder.
"I have to get up at two or three every morning to make soup. At 6 o'clock, the first guests will come for breakfast one after another. "
If you ask anyone in Nanchang what is the most popular breakfast in the local area, the answer is probably "meat pie mixed with noodle soup". This classic collocation is probably a taste gene that every Nanchang person who walks in a foreign land can't forget. My friends in Nanchang told me more than once that when I was sick or unwell in Beijing, I missed the meat pie soup in my hometown most. Every time I go home, I will take my luggage to the breakfast shop in the early hours of the train station to order a bowl of mixed powder and a crock soup. I feel very comfortable when the soup is clean and powdery.
In the hot July, I wiped my sweat while drinking soup, but I felt very cool. I immediately thought, a cup of omelet soup as long as 4.5 yuan, drink a small crock, not expensive?
Where to eat 1. Laowu food stall | kidney soup, fried powder
Before I went to Nanchang, my friend told me that he would take me to a very delicious kidney soup shop. Because I don't usually eat kidneys, I don't expect anything. However, this kidney soup is really good. It is packed in a small container similar to a steam boiler. The ingredients are fresh and have no peculiar smell. If you go to Nanchang again, you must brush it twice. He can eat both fried powder and mixed powder. It's a pity that I didn't eat particularly amazing fried powder when I went to Nanchang this time.
Yaozi Decoction 15 yuan
Address: the intersection of Supu Road and Minde Road.
2. Long Laowu Soup Shop | Various flavors of crock soup
It is said that Long Laowu and Yu Laowu, who are opposite each other, have been arguing about who is the birthplace of Nanchang crock soup, because both stores used to be in front of the Jinsheng Tower, and it is said that crock soup originated here.
Later, after the demolition and rectification, the two families moved to a place not far from the Jinsheng Tower and took the route of "scenic restaurant". There are many tourists in the shop and it is very noisy. Even so, Long Laowu's housekeeping crock soup is also a must. Besides meat pie soup, there are various health soups.
Friendly reminder, don't order their fried powder and mixed powder, especially fried powder, which tastes burnt. But the crock soup is really good.
Preserved egg meat pie soup 6 yuan
Cuttlefish Meat Pie Soup 5 yuan
Address: No.203 Zhanqian West Road (next to Wang Zhongwang Supermarket)
3. Old Third Hospital vermicelli shop | Mixed powder
Everyone knows that Nanchang has opened noodle restaurants for decades. Now there are three branches.
The specialty of the shop is mixing powder, which is really delicious, especially with dried radish. Hum a few times and it's over. I'm still unfinished! It should be the best mixed powder I have ever eaten in Nanchang.
There is also meat pie soup here. Originally, I wanted Sydney patties soup, but the store said that there were only eight servings a day, which had already been sold out. If you want to drink, you have to hurry. Finally, I drank the omelet soup, and the meat pie was very tender.
Xiao wan ban fen 3.5 yuan
Da wan ban fen 4.5 yuan
Sydney Meat Pie Soup 5 yuan
Multiple addresses, reference: Baojiaxiang Community, Baihuazhou Street (Jiandeguan Store)
4. Hu Ji Lao Nanchang beer duck mixed with powder | mixed with powder, pork liver soup
Delicious chain stores. It's mainly beer duck mixed with powder, but I read a comment before I went there. Braised pork intestines are also good. After a long struggle, I ordered braised pork intestines, which is really delicious. Even now, my mouth is watering. Personally, I feel that the topping of this mixed powder should be good. Next time I go, I'll try beer duck mixed powder.
There is no meat pie soup here, but it is also good to have pork liver and egg flower soup, which goes well with the slightly spicy mixed powder. And there are too many pig livers! As long as 5 yuan, the price in Nanchang has been moving.
Braised pork intestines mixed with powder 12 yuan
Beer duck mixed powder 13 yuan
Pork Liver and Egg Soup 5 yuan
For multiple addresses, refer to: west of intersection of Fuzhou Road and Fuzhou Branch Road 10m.
5. Cheng Xiao Biscuit Shop | All kinds of biscuits
Finally, we met on the road in a sesame seed cake shop. Later, we learned that it was an online celebrity biscuit shop that had been in Nanchang for more than ten years. It's a small place, and there are many people in long queues at ordinary times.
I bought a sweet and salty fresh meat and white sugar biscuit, which is a little meaty but fresh and fragrant! It's the first time I ate this kind of thin and crisp sesame cake in the south, and I regret not buying two more after eating it. Dried prunes and mustard tuber should be delicious, too. One person is limited to 20, but it is said that Rene Liu went to Nanchang to buy 100, which is probably a celebrity welfare ~
Various kinds of sesame seed cakes 1.5 yuan/Zhang.
Address: Xiangshan North Road 1 17 (opposite to the First Hospital of Xiaogongmiao Lane)