Jinshi Top Ten Flavor Snacks Wang Lu
Tianjin, a commercial center in the northwest of Hunan, once became a traffic fortress of Sichuan, Hunan and Hubei with the geographical conditions of one of the six inland ports in the province, and was a place for immigrants from central and southern provinces. In November of the first year of the Republic of China, Jiangxi people set up a hometown association in Tianjin. Later, immigrants from Fujian, Shanxi, Shaanxi, Jiangsu, Anhui and Guangdong also set up associations. Many people from other provinces immigrated to Tianjin, which also brought exotic diets and customs. As a result, various factions of snacks came into being.
Yangzhou Guild Hall in Jiangsu Province has opened a dumpling house and a bait house in Spring Paradise in the bustling Xihe Street. The making method of this dumpling stuffing is unique. It is made of lean meat, boiled soup, mixed with brine oil, meat heart and golden hook shrimp, and made into an extremely thin noodle bag. It tastes delicious and fragrant, and diners come to the door one after another to eat.
The "Spring Paradise" was so popular that the local guild in Tianjin immediately opened a pot-stewed food shop next to the "Spring Paradise" and named it "Fifty Brocade". Pot-stewed vegetables are mainly small scraps of pigs, cattle and sheep, and also have pot-stewed taste. Halogen medicine is an ancestral secret recipe, full of fragrance, and the halogen dish is oily and bright, crisp and delicious. The platter is seasoned with pepper, bean paste, cinnamon, fennel, onion, ginger, garlic and sesame oil. It is full of color and fragrance, full of fragrance and endless stream of diners.
Seeing this, Changsha Guild Hall opened an enterprise park restaurant across the street from Spring Paradise. The official banquet is crowned with "barbecue seats", followed by "burning square seats". The folk banquet is headed by the "swallow-wing banquet", all of which are chickens and ducks. The second-class banquet is a "sea cucumber banquet", with sea cucumbers as the head and garland chicken pieces. It is exquisite and delicious, appealing to both refined and popular tastes, attracting many businessmen and boat people from other places floating from Lishui.
A few months later, the local guild in Tianjin opened a "Jinjin" snack bar opposite the "Enterprise Park" restaurant. Look at the delicious, steaming jiaozi, steamed dumplings, colorful eight-treasure rice, dazzling, not satisfied first. As a result, diners who ate their mouths full of oil flocked to the "Jinjin" snack bar.
Xihe Street, a tiny place adjacent to four snack bars, can't compete for diners here. The local guild in Tianjin opened a "Xinhe Building" steamed bun shop on the west side of Guanyin Bridge. This steamed stuffed bun is exquisite in workmanship, chewed in one bite, soft and delicious, overflowing with oil and water, and all diners are moved by it.
Changsha Guild Hall is jealous and unique, and opened a wheat noodle restaurant called Sishen Garden on Heping Road. Wheat noodles are all made by hand. Knead the flour first, roll it layer by layer with a rolling pin until the dough is thinner than paper, and then cut it into noodles with a knife. This kind of wheat flour is strong and chewy, and diners don't abandon chopsticks.
At this time, the local guild in Tianjin followed suit and opened a "thank you pavilion" mutton noodle in the production street. Hand-made wheat flour with mutton is delicious, and it can also warm the middle and tonify the deficiency. Diners flocked to eat it.
In the busy market, Liu Songsheng, a deaf-mute in Changde, came to Tianjin with his family in the autumn of 1938, and opened a beef rice noodle shop next to the spring paradise, nicknamed Liu deaf-mute rice noodle shop. His beef noodles have the characteristics of a roll of two clean, three flavors and four fresh, five spices and five spicy, and the diners are full of praise for a time.
Drinking in Tianjin is the crystallization of the wisdom of Chu people for thousands of years. Judging from the pulse flow and bosses of the top ten flavor snacks, there are Changsha Gang, Xiajiang Gang (Zhejiang) Gang, Changde Gang and Local Gang. During the Spring and Autumn Period, all these areas belonged to the State of Chu. Chu 1 created a splendid Chu culture, but also created a fine drinking culture, which was influenced by Chu culture in diet. For example, the banquet held by Changsha Gang in Enterprise Park was very strong in Chu flavor. The famous dish "Five Yuan Whole Chicken" is a famous court dish "Sui Chicken" cooked by Chu people. "Book of Rites. "Neize" contains: "The chicken is cooked and the sauce is cooked." Moisturizing is a cooking method. Zheng, a Confucian scholar in the Han Dynasty, said: "Everything that moistens is made of juice." During Tongzhi period in Qing Dynasty, the famous Quyuan restaurant in Changsha added five yuan of litchi, longan, red dates, lotus seeds and medlar to chicken, which had the function of nourishing and tonifying deficiency, and was an authentic ancient Chu cuisine. In order to adapt to the tastes of Tianjin people, Changsha Gang has a recipe of steamed laba beans with bacon that Tianjin people especially like. Anyone will drool and have a big appetite when they see laba beans that are full of fragrance, melt in the mouth and are full of oil stains. Labadou in Tianjin is a vein of ancient Chu drinking culture. Witch sacrifices in ancient Chu were often hunted animals. Dominated by animism, wild animals are regarded as gods. The word "hunting" and "wax" in the State of Chu is the same word, so it is called "La Worship". During the Yongping period of Han Dynasty, Buddhism was introduced to China, and the eighth day of the twelfth lunar month was called "Buddha Light Festival". Buddhism carried Buddha Sakyamuni to realize enlightenment on this day. Under the infiltration of Buddhist culture, Chu people held an exorcism ceremony on the eighth day of the twelfth lunar month to cook soybeans to ward off evil spirits, and the soybeans cooked on the eighth day of the twelfth lunar month became laba beans. For more than two thousand years, the custom of Laba bean in Chu has been handed down.
Another example is Jin Shigang's "Golden Gold" dessert, which always makes the Double Ninth Festival. Chongyang cake is also a drinking culture created by Chu people. "Book of Changes" contains: Nine is the number of Yang, and on September 9th, the two Yang overlap, hence the name Chongyang. Wu Jun of the Liang Dynasty wrote The Story of the Continuation of Qi and He: "Fei Changfang, a Taoist priest from Hainan in the Eastern Han Dynasty, said to his brother Heng Jing,' On September 9, there was a great disaster in your family, which could make your family climb high and drink chrysanthemum wine, and the disaster could be eliminated. "On the night of Hengjing, cows, sheep, chickens, dogs, etc. suddenly died and were frightened, and they replaced food with cakes. You are now Linru County, Henan Province. Although the birthplace of Chu culture is centered on Hubei and Hunan, after the King of Chu conquered Shen in 688 BC, Deng, Cai, Lu and other small countries in southern Henan were wiped out in one fell swoop. During the Spring and Autumn Period, Henan was the State of Chu for more than 400 years, and ancient Chu witchcraft had a far-reaching influence. There was a great disaster in Hengjing's family, and the cattle and sheep died suddenly. This is witchcraft and must be replaced by cake. Therefore, the flavor snacks of Jiujiu Chongyang Cake have also been passed down.
The top ten snacks in Tianjin, influenced by the ancient Chu customs, were formed in the early years of the Republic of China and have been handed down to this day, all of which show a colorful picture of Chu culture.