As a traditional food in Ningbo, the history of dragon, phoenix and golden ball can be traced back at least to the Southern Song Dynasty. There is a folklore:
Zhao Gou, Kang Wang in the Southern Song Dynasty, has its capital in Lin 'an. Because the nomads from the army crossed the Yangtze River and rushed to the south of the Yangtze River, Kang Wang knew that Lin 'an was difficult to keep, so he led his close minister and empresses all the way to Mingzhou, where they were scattered by the nomads from the army. He ran away when he was in trouble. In Yinxian, a village girl cheated the nomads from the scene and saved Kang Wang. At that time, Kang Wang was so hungry that he begged food from the village girl. The village girl made him a stuffed dumpling, and Kang Wang ate it and left. Nomads from retreating, Kang Wang returned to linan. In order to repay the village girl for saving her life, she was asked to use half a pair of armor and sit in a dragon and phoenix sedan chair when she got married. The dumplings he had eaten were also named "Dragon and Phoenix Golden Dumplings".
Zhao's Golden Ball Store was opened by Zhao, a native of Shangyu. The golden ball he made is characterized by mixing four kilograms of glutinous rice with six kilograms of japonica rice, soaking it in water for ten to four hours according to the weather conditions, picking it up and drenching it with clear water to remove the sour taste, and then grinding it into powder. Filled with cowpea or soybean, 1.5 kg or 2 kg of sugar, fried thoroughly without paste, and added with appropriate amount of orange cake, melon seeds, diced orange, red and green silk, sweet-scented osmanthus and so on. Make the golden ball sweeter.
In the past, Boss Zhao, with the aim of making brands, selecting superior materials, making fine products, making small profits but quick turnover, and being childlike, enjoyed a high reputation among Ningbo citizens and enjoyed a prosperous business. In order to borrow brands and grab business, some businessmen also opened many Zhao pastry shops in the city. For example, Zhao Yuanji at the entrance of Lingqiao, Zhao Yuanji at the west entrance, Zhao Xinji in front of Drum Tower, Zhao Wenji at Ming Kai Street, Zhao Dayou's Xiang Ji at Jiangbei Middle Road, Zhao Dayou's Fu Ji at Cangqiaotou and Zhao Dayou's Xiang Ji Branch at Houtang Street in Jiangdong are all famous for making cakes.
The golden ball not only tastes good, but also means reunion and auspicious celebration. According to different uses, many interesting names have been born, such as the golden ball for farming, the golden ball for cutting rice, the golden ball for doing business, the golden ball for dragons and phoenixes when getting married, and the golden ball for children and grandchildren when the newborn is full moon.
The most famous of Zhao Gold Group is Longfeng Gold Group. The golden dragon and phoenix ball is as round as the moon, as yellow as gold, and the relief dragon and phoenix symbolizes auspicious reunion. Its characteristics are: thin skin and many fillings, sweet and glutinous taste, and palatable fragrance, which makes people never tire of eating.
Bean paste eight-treasure rice
Using high-quality glutinous rice as raw material, it is washed and steamed, and then mixed with white sugar and steamed. First put lard in a steaming bowl, then spread fruits such as jujube and raisins on the table, then spread a layer of steamed glutinous rice, dig a small hole in the middle, add bean paste, add a layer of glutinous rice, put it in a drawer, steam it, pour it upside down into a plate, and pour sweet-scented osmanthus juice on it, which is the eight-treasure rice with bean paste, which is delicious and very popular. ?
Fried pork with lard
To make fried pork crisp, choose white glutinous rice, soak it in water, steam it, put it in a stone mortar to make it soft and tough, and knead it into a flat circle. It can be dried or soaked in water for later use; The stuffing is made by mixing pork suet, black sesame powder, white sugar and rose. When eating, put the rice cake in a bowl, put the stuffing on it, steam it and eat it while it is hot. The lard crisp meat is soft, waxy and tough, black and white, sweet and delicious.
Xianrou steamed bun
To make fresh meat buns, the choice of materials is very particular. Its main ingredients are pork and flour. Pork should be thin-skinned pork with front diaphragm; Flour needs white flour and a small amount of pigskin. When making, chop the pork into meat paste and the skin into jelly. Add monosodium glutamate, soy sauce, salt and other seasonings and mix well with minced meat. Make flour into skin, wrap it in stuffing, make rib buns and steam them in bamboo cages. This famous spot is characterized by its thin skin and soft flesh, full stuffing, delicious taste, oily but not greasy, and more delicious with soup or vinegar.
Ningbo lard dumplings
Traditional seasonal snacks in Ningbo, Zhejiang. It has the characteristics of flowing stuffing at the entrance, sweet smell, thin skin and many fillings, white and bright color, oily but not greasy, and is a seasonal snack during the Spring Festival.
Sam Sun Yan noodles
Sanxian banquet noodles are one of the top ten famous spots in Ningbo. To make three fresh banquet noodles, you need to choose egg yolk noodles or high-quality white noodles, and stir-fry shredded chicken, shredded pork, shredded ham or shredded bamboo shoots as a cover for later use. When the noodles are cooked, pour in the three-silk hijab. Sanxian banquet noodles have the characteristics of smooth noodles, colorful noodles, fresh soup and delicious taste.
Steamed wonton with fresh meat
Steamed wonton with fresh meat is more delicate than steamed buns with fresh meat, and the skin is as thin as cicada's wings and the meat is full. To make this famous point, we need to choose fresh lean pork hind legs, add seasoning, make stuffing, make wonton with white flour as skin, steam it in a small cage, and rub sesame oil on the surface of wonton when it comes out. Steamed wonton with fresh meat is thin and fragrant, which has a special flavor with soup.
Dousha jiaozi
The skin of jiaozi with bean paste is made of white flour and a small amount of pastry. The stuffing is made of soybean paste or sesame paste or both. Wrap the stuffing in dough, press it into cakes and cook it slowly with cold oil. Red bean paste jiaozi is crisp in appearance, Huang Liang in color, sweet and loose in entrance, and the first choice for hot food.
Shaomai essential oil package
Ingredients: 200 grams of flour, 50 grams of lard and 80 grams of shrimp. ② 2 grams of refined salt and chicken essence, 3 grams of sugar and 20 grams of broth. Methods: 1. Clean and chop shrimps, add material ② and mix to make stuffing. 2. Add lard into the ground powder and blanch it evenly with boiling water. Make dough, make small doses, and then roll into small dough. 3. Put a proper amount of stuffing into the dough, knead it together by hand, press the skirt folds of the skin in turn, and steam it in a steamer for about 6 minutes.
Cooked food cake
Wash agar, put it in a big bowl and soak it in clear water, then steam it with boiling water, take it out and pour it into a clean aluminum pot (iron pan is not allowed), add a proper amount of water and white sugar to decoct the soup, when it becomes sticky, remove the sediment in the pot with sterilized emery cloth, pour it into a large porcelain basin with a deep bottom, and air it until it is semi-coagulated. Cut the clean chestnuts into shreds, blanch them in boiling water, take them out and drain them, sprinkle them on semi-concentrated agar sorbet, completely cool them, cover the basin, put them in the refrigerator, cut them into small cubes when eating, smear them with mint juice, put them on a plate, and sprinkle them with roses and osmanthus flowers.
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