Shanghai snacks were recorded in the Southern Song Dynasty. At the beginning of the Ming Dynasty, Shanghai became a famous city in the southeast, and its production became more and more exquisite. In the Qing Dynasty, with the increasing prosperity of Shanghai's commerce, all kinds of rice-flour snacks became more abundant in season.
In the late Qing Dynasty, after Shanghai was listed as a foreign trade port, it gradually absorbed the essence of local snacks, almost covering the characteristics of major places in the country, and developed and perfected it to form its own characteristics.
Shanghai snacks are characterized by diverse tastes, both north and south; Strict material selection and fine production; It should be seasonal and change with time; The supply is convenient and flexible.
Crab shell yellow
Pastry with skin and stuffing is made by adding oil to fermented noodles. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant.
In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers.
In the late 1930s, franchise stores, such as Huangjiasha, Dahuchun and Wuyuan, sold these two varieties separately and became famous for a while.
Jujube paste shortcake
It is a kind of cooked pasta with crispy noodles as the skin and black jujube paste as the filling. Its golden color, small and exquisite, crispy skin and sweet and delicious stuffing are deeply loved by compatriots in Hong Kong, Macao and Japan. 1988 won the silver prize in the second national cooking competition.
Fried steamed bread
Shanghai calls steamed buns steamed buns, so fried steamed buns are the real fried steamed buns. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. It's better to eat while it's hot.
Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, with chicken, shrimp and other varieties added to the stuffing.
Steamed cold noodles
It is a kind of pasta that is steamed first, then boiled, then cooled with cold air, and then mixed with seasoning. Cold noodles have always been a hot-selling variety in Shanghai food market in summer. Before and after 1937, the noodles were cooked and washed in cold water.
After 1949, the health department banned the sale of cold noodles because they were washed with raw water. 1952, siruchun dessert shop adopted the method of steaming noodles first, then cooking noodles, and then cooling them with cold air, which was successful. Not only meet the hygiene requirements, but also the processed noodles are hard, tough and slippery, which are well received by customers.
* Chongqing snacks introduction
The diet in Chongqing is mainly Sichuan cuisine. Sichuan cuisine has many flavors, ranking first among the major cuisines. Today, Sichuan cuisine has 24 flavors, which are divided into three categories.
The first category is spicy, in which fish flavor, dried tangerine peel and strange taste are the unique flavors of Sichuan cuisine, which is difficult to cook. Dishes include fish-flavored shredded pork, dried tangerine peel beef, boiled beef and kung pao chicken.
The second category is spicy flavor, and the representative dishes are smoked ribs, phoenix tail with sesame sauce, spiced smoked fish, fried mutton with sauce and so on. The third category is salty, fresh, sweet and sour, which is widely used, and there are many dishes, such as dry-baked shark's fin, hibiscus chicken slices, chicken tofu pudding, crispy rice slices and so on.
* Introduction of Sichuan snacks
Like Sichuan cuisine, Sichuan snacks are second to none in the country, especially Chengdu snacks, which is known as "Chengdu snacks are the best in the world".
Chengdu is located in the center of Chengdu Plain, with abundant products, numerous business trips and satellites. In addition, there is almost no danger of war in the whole history, and people live and work in peace and contentment. Therefore, Chengdu people are willing to spend their time eating, and history and life have given them enough time, energy and interest. There are many kinds of snacks in Chengdu, with exquisite production, rigorous selection of materials, changeable tastes and complete colors, smells and shapes, including the essence of Sichuan snacks (according to statistics, there are no fewer than 200 varieties).
There are 1/3 shops in the city that are snack bars, and snack bars can be seen everywhere on the street. So many snacks are the highest in the country. Most famous snacks in Chengdu are created by small vendors in practice.
In the long-term operation, they either carry their hands behind their backs, or set up stalls and shops along the street to carefully prepare delicious food. Over time, they gradually created famous snacks for someone or somewhere, such as Long Wonton in Chunxi Road, Lai Tangyuan in Zongfu Street, Zhong jiaozi in Litchi Lane, Duck in Mouse Cave, bean jelly in Dongzikou, steamed beef in Changshun Street and so on. Nowadays, although many famous snack bars have moved to new locations, they still have their own old names.
There are many kinds of famous snacks in Chengdu, from small noodles with various colors to wonton jiaozi, from pickled vegetables to cold dishes, from fried candied fruit to pastry dumplings. Pasta snacks include Dandan Noodles, Song Sister-in-law's noodles, Zhong jiaozi, and Dragon Banknote Handers.
There are also spicy "Sichuan style" snacks in Chengdu, such as strange chicken nuggets, strange rabbit meat, cold belly strips, husband and wife lung slices, mapo tofu and so on. The strange smell is made of more than a dozen spices such as red oil, pepper powder, nest oil, sesame paste, sugar and sesame oil. It has a strong fragrance and tastes good.
Husband and wife lung slices and Mapo tofu are very popular because of their spicy, delicious and golden color. They are household names in Bashu and spread all over the world.
The most famous beef market in old Chengdu is Huangchengba, which sells yaks, buffaloes and scalpers.
Although there are not as many kinds of beef as pork in the recipes of old Chengdu people, there are also many varieties. There are braised oxtail spicy beef jerky on the pot-stewed stall, and home-cooked dishes include minced beef fried celery, beef tofu, beef noodles, radish stewed beef and so on, with unique flavor.
Dry-fried steak, beef balls and roast tripe are the main dishes in the restaurant.
Beef also occupies a place in Chengdu's famous snacks. Steamed beef in Zhide, the meat is delicious.
* Introduction of Hunan snacks
Hunan snacks
Stinky tofu is a famous snack in Changsha and a kind of food with unique flavor. "Smells bad and tastes good" is its biggest feature, and many mainlanders are full of praise after tasting it.
The stinky tofu in Changsha is the best fried in Huogong, a century-old shop. Crispy outside and tender inside. 100 years, people who entered the fire palace have never eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It was cheap and delicious. 1958+0958, when Mao Zedong visited Changsha, he even went to the Fire Palace to eat once.
The stinky tofu in the Fire Palace is made with exquisite materials. Generally speaking, first of all, high-quality Liuyang Douchi is selected, and it is made of winter bamboo shoots, mushrooms and koji wine. Make brine, and then soak the bean curd embryo with good texture in the brine. Take it out after three to five hours, rinse it with clear water, drain it, heat it with fine tea oil, add the stinky tofu embryo and fry it on low heat. Put the fried stinky tofu on a plate and pour it with Chili oil and sesame oil.
Baoqing pig blood meatballs, a traditional food in Baoqing, began in the Kangxi period of the Qing Dynasty and have been handed down from generation to generation for hundreds of years. Pig blood meatballs contain various amino acids needed by protein and human body. Moderately salty, delicious, easy to preserve, convenient to eat, with distinctive local characteristics, especially loved by people in Baoqing (Shaoyang).
Tujia tribute wine is brewed from pollution-free mountain springs, corn and sorghum. Tujia mountain village, carefully brewed with traditional techniques. The wine is pure and sweet, warm but not dry, full of fragrance, and has bamboo fragrance, which is a good gift from Tujia villagers in past dynasties.
This kind of bamboo can effectively prevent bamboo from cracking and mildew after peeling and cooking. A small amount of bamboo shavings is allowed to settle in the bucket. Long-term storage will volatilize, so drink it in time.