The secret god of shochu food: the origin of handsome ingredients in Soviet style
Everyone knows that the most important thing about Su-style noodles is noodles. The soup is not in the oil, it is important to see it clearly. The taste should not only be fresh, but also should not be contained in the mouth. This means not relying on seasonings (of course, there was no seasoning before), but only relying on fresh ingredients. Every family has its own wonderful works. Including the selection and proportion of materials when hanging soup. For example, some reuse big bones, some advocate whole chicken, some add herring scales to keep fresh, and some add Chinese herbal medicines to remove fishy smell. See which one is more recognized by old diners.
Noodles are very particular, but it is equally important to pour water. Old Suzhou can have breakfast. Lunch is a bowl of noodles, but the swelling has gone down. For example, eel noodles with ginger in the morning, steamed pork noodles or shrimp noodles at noon, a bowl of beef tendon noodles the next day, and then fried fish noodles at one meal. Eating this bowl of noodles in Suzhou for a week can keep the brush from sinking. There are really too many tricks!
Steamed meat, steamed feet, big steak, pork, fried fish, fried eel, paste, shrimp, shrimp loin, crab powder, fried meat, fried vegetarian dishes, mushrooms, fried. Of course, there are also high-grade goods that reduce swelling: bald butter, shrimp and so on.
If one ingredient is insufficient, pour it twice or even three times. Fish twice dough is the most commonly used and classic formula. Braised hooves with shrimp, chopsticks and vegetables, and the combination of meat and vegetables is just right.
Shang seems to be doing mathematical permutation and combination? Why not just save a deck of cards? A bowl of noodles can have so many patterns, Suzhou people can really be said to be "hundreds of noodles"!
But that's not the case in the previous news. Mainly push Yangchun noodles. Generally, the only ingredients are steamed meat, fried fish and crispy eel, which will only make you laugh twice. This is also related to the overall living standard before. Of course, each store also has several characteristics, such as braised duck noodles in Songhelou, Zhu Hongxing, Genlin beef noodles in Genshou University, water tea in Liucheng Road, small fresh meat noodles in four seasons, and yellow noodles on both sides of Wufangzhai.
Let's go back to 1945 70 years after War of Resistance against Japanese Aggression's victory. Thus, Zhu, the founder of the time-honored shochu noodle "Zhu Hongxing", attracted people's attention. The secret god of shochu food: the origin of handsome ingredients in Soviet style
Because there are many stories about Zhu, we can only choose the one that is closer to us.
It is said that Zhu is a very clever operator, and he has three main business paths. It is said that the proprietress is personally in charge of finance, and she is smart in managing money, so she can't get in. Material collection is contracted by special personnel to ensure quality. Good people are rewarded. Cooks on the stove and steamed buns go to Tangdan, and every process has skilled workers hired at a high price. After the market fell, the boss smoked while drinking tea and made full emotional investment. In this way, less than five years after he started his business in the early 1940s, Zhu Hongxing had already won a great victory. At this time, the opportunity for real development came.
After the victory of the Anti-Japanese War, many Kuomintang officials, large and small, liked Suzhou and often came to live in Suzhou. Intellectuals and popular graphic artists have become frequent visitors of Zhu Hongxing.
Therefore, he not only kept the traditional braised pork, fried fish and crispy eel noodles, but also greatly increased the patterns and colors of shrimp, shrimp, shrimp loin and shrimp crab noodles. Fried eel, stir-fried, fried pork liver, pork belly, ribs, hooves, frozen chicken, mushrooms and other varieties. This kind of food is really delicious, which is not only welcomed by the customers in the hotel who are higher than getting on the bus, but also happens to go to Zhou Hongxing to fry two toppings, which is economical and serves.