Question 2: What are the characteristics of Shengzhou, Zhejiang? There are many snacks in Shengzhou. It can be said that from breakfast to dinner, according to the eyes of urbanites, I will give you one.
Steamed buns Also known as steamed buns, many shops in Beijing hang "Hangzhou steamed buns", all of which sell "dog meat" like Shengzhou steamed buns. It is to make steamed buns with thin skin and thin meat (regardless of steamed buns or steamed buns in Shengzhou dialect) into steamed buns and put them in bamboo cages. This kind of snack can be found in many places, such as Hangzhou steamed buns, soup dumplings and Cantonese seafood jiaozi. However, the characteristic of Shengzhou steamed bread is its stuffing, which is made of eight points of lean meat and a lot of shallots. After cooking, the fragrance of shallots enters the meat flavor, which has a unique taste. In Shengzhou, many people make a living by it. It is said that in Beijing alone, more than 3,000 people in Shengzhou make buns for a living. There were several schools around my school at that time. Of course, in order to do business, many people hang the brand of "Hangzhou Xiaolong". Don't be angry with Hangzhou people.
Tofu steamed bread If steamed buns have many similarities, tofu steamed bread is a major feature of Shengzhou. The skin and the method are still the same, that is, the stuffing is turned into tofu, and a proper amount of shallots and a little meat are added. Don't underestimate this collocation. In this way, there is the fresh smell of tofu, the smell of shallots, and the faint smell of meat, which is delicious. It is said that the most authentic tofu steamed bread is made of old tofu and stewed with meat and bones in advance. Tofu steamed buns on the market now all appear in the form of tofu cages, and some are also innovated into iron plate baked tofu steamed buns. On the contrary, the big tofu steamed buns that were common when I was a child were rare.
Stinky Tofu Speaking of stinky tofu, you may react that it is not from Shaoxing. In fact, there are many kinds of stinky tofu, which are found in Wuhan, Kunming and Beijing. The method of stinky tofu in Shengzhou is the same as that in Shaoxing, except that Little Square in Shaoxing and Grand Square in Shengzhou. Although the technology is the same, the taste is completely different. What's the reason? When you eat the stinky tofu in Shaoxing, you eat more fried skin, and the changes inside are rarely eaten, but the taste of stinky tofu lies in the changes inside the tofu. Shengzhou stinky tofu is just the right size, and the changes of tofu inside have been preserved. Delicious, hehe. It's a pity that it's hard to find stinky tofu shops now. If you can still find it, you must serve 3 pieces, dip them in Chili sauce and wrap them in spring cakes. . I once joked with someone that the stinky tofu cooked in the restaurant was not delicious because the oil was changed too frequently. If you want to eat, you must go to the old lady on the street to eat black fried tofu, because the oil is full of stinky tofu, which smells good when fried. But don't go to the scenic spot to eat, where a lot of stinky tofu is soaked in medicine, huh?
Tofu rice cake After all, all snacks in Shengzhou are related to tofu, which is depressing. Maybe people in Shengzhou love tofu, hehe. There are fried rice cakes in many places. It's usually fried with shredded pork and green vegetables. The fried rice cake is hard and dry, and it is not delicious. The rice cake with soup doesn't taste like frying. The tofu rice cake in Shengzhou combines the two well. Let's talk about ingredients first. Generally, there are shredded bamboo shoots, shredded pork, mushrooms and egg flowers, as well as the main tofu and rice cakes. The practice is to fry the ingredients first, then fry shredded bamboo shoots, shredded pork, mushrooms, tofu, etc. like vegetables, and then add rice cakes (which are easy to cook) and appropriate amount of water to cook. The cooked rice cake is like soup, but it tastes fried and is not easy to harden in water. Add some egg flowers on it, which is delicious.
Seeing this, is it going to drool? What's more, such as fried fruits, spring cakes, Fule soup (which can't be expressed in standard language), fried noodles with eggs, etc. Even the breakfast of those two steamed stuffed buns and fried dough sticks is fragrant and the space is limited. I will mention it to you next time. Friendly reminder, fried noodles with eggs can't be eaten casually and can't be cooked for people. Generally, the mother-in-law gives it to the future son-in-law who comes to the door for the first time, hehe.
Question 3: What is the specialty of Shengzhou? Shengzhou is the capital of ties, the hometown of tea, the hometown of bamboo, the capital of cookware and the hometown of Go in China.
Snacks are also famous, such as squeezed noodles, steamed buns, Chen's braised duck, torreya grandis and so on.
The most famous scenic spot here is Baizhang Waterfall, which has been declared as a national 4A scenic spot, and is also the hometown of Chongren Ancient Town and Jinting Wang Xizhi.
Question 4: There are many specialties in Shengzhou. If you eat it, there are several kinds of snacks that are very distinctive, mainly in the way of making, such as fried rice cakes, spring cakes and wheat steamed bread in Huang Ze. If you want to give away any special products, there are: Xitan noodles, tea (there is a tea market and Sanjiang city), ties and scarves (there is also Sanjiang city), stewed duck in old age, stewed duck in Chongren, rotten goods, torreya grandis, peach-shaped plums and so on. There are several specialty stores in Shengzhou city.
Question 5: About the folklore of Shengzhou's special snacks When I first saw the sea, it was still very small. The vast sea amazed me, and a concept naturally came into my mind: water is inexhaustible.
Indeed, in people's impression, water is everywhere, serving people's production and life. It is the blood of industry, the lifeblood of agriculture and the most indispensable assistant in life. In a word, water is our precious wealth. According to the survey, the earth we live in has another nickname "water polo". As the name implies, 70.8% of our earth is water. But there is so much water, of which seawater accounts for 97%, land surface water accounts for 0.0 17%, and half is in inland seas and salt lakes. The fundamental sources of fresh water are rain and dew. Every 49 years, only 65,438+005,000 cubic meters of water falls on land, of which 2/3 is evaporated by plants or the ground, and only 65,438+0/3, that is, 37,500 cubic meters of water is available for human use.
Is this little water enough for us to drink? The answer is no.
Question 6: Writing with the specialties of Shengzhou is an indispensable specialty for Shengzhou people to give away to their relatives in other places. For people visiting relatives in other places, it is also a pleasure to go home and have noodles with their families. 1962, Mr. Ma Yinchu returned to visit relatives and bought Chongren noodles to take to Beijing. On holidays, the business of squeezing noodles in the market is booming.
Pressed noodles are made of refined canned rice. It is made by more than twenty processes, such as rice washing, soaking, pulping, squeezing, static infiltration (also known as micro-fermentation), stirring, keeping, cooking, cooling, pressing, making noodles, cooking noodles, cold soaking, slicing bamboo hats into plates, avoiding the hot sun, and drying in the lee. The pressed noodles are disc-shaped, with thin and uniform strips, no burr and wire drawing, fluffy and flat stacking without broken ends, and slightly translucent and shiny. The pressed noodles with a diameter of about 1- 1.2 mm, a coarse version above 1.4 mm, a fine version below 0.8 mm and a diameter of 0.6 mm are processed with special late rice as raw materials. It is the top grade of squeezed noodles, and the output is very small.
Shengzhou squeezed noodles is a special snack in Shengzhou, Shaoxing, which is known as "the first noodle in the south of the Yangtze River". Shengzhou noodles have a long history and unique flavor. Now affected by many factors, the development of pressing surface is blocked. In order to solve this problem, yesterday morning, Shengzhou Noodle Chamber of Commerce was formally established, which opened a new milestone in the noodle suppression industry.
In recent years, with people's understanding of green and healthy food, Shengzhou Noodles, known as "the first noodle in the south of the Yangtze River", gradually stepped out of Shengzhou and entered major cities in China, which triggered the reform of local catering industry. At present, there are more than 40 flour squeezing households in Qian Dian Village, Shengzhou, with an annual income of about 70,000. The scene of villagers spreading noodles in the sun has also become a unique local landscape, attracting tourists and photographers from all over the world.
Question 7: What are the specialties of Shengzhou cuisine suitable for me? Cold dishes, glutinous rice lotus root slices, rotten meat, happy eggs, preserved eggs, fried fish, fried dishes in Shengzhou, salted sparrows, Malantou, grass seeds, pork head, steamed bamboo shoots with bacon, braised pork with plum vegetables, fried shredded bamboo shoots with pickles, braised loach, eel and salted snake segments.
Question 8: Who knows what is the most famous steamed stuffed bun in Shengzhou 1?
Together with Tianjin Goubuli steamed stuffed bun, it is known as the famous steamed stuffed bun in north and south of China.
No.2 fried rice cake
The main ingredient is shredded rice cake, and the raw materials are mainly pork, tofu, pickles, shredded eggs and shredded bamboo shoots. Stir-fry with strong fire, and cook with medium and small fire to taste.
No.3 fried noodles
Squeezed noodles are a specialty of Shengzhou, also known as rice noodles. The workshop for squeezing noodles is very particular. In addition to boiling water to make clear soup, people in Shengzhou also like to eat fried noodles with soup, which enriches the food culture of squeezed noodles.
No.4 Hu Liugeng
Is prepared from more than six main ingredients such as poultry, viscera, broth for stewing chickens and ducks, mushrooms and winter bamboo shoots.
No.5 glutinous rice fruit
In the custom of Shengzhou, when a child is one year old, he should make glutinous rice fruit to celebrate with his relatives and give it to his neighbors to show his happiness.
No.6 Matou baozi stuffed with juicy pork
People in Shengzhou call wonton dumplings, which are snacks with thin skin and small stuffing. Personally, I feel a bit like wonton or cat ears in the north.
No.7 maiqiangshao
There is a folk saying in Shengzhou that "eat wheat during the Dragon Boat Festival", which is similar to spring cakes.
No.8 spring-pancake
This is a kind of cake. Wrap a few stinky tofu and you can eat it. You can also wrap a meat stuffing made of pork and shallots, roll it up and fry it into spring rolls.
No.9 fried dumplings zong
According to the production method, it can be divided into two categories, one is white zongzi, and the other is stuffed zongzi.
10 fried tortillas
Shengzhou dialect is called Liugu cake, which is made of corn flour, mixed with appropriate amount of flour and baked until it is mature.
1 1+0 braised sweet potatoes and braised corn
Shengzhou has existed since ancient times, which may have been learned by primitive society. Can be said to be the oldest snack.