Speaking of pickled vegetables from Wenzhou people, river crabs rank first, and no one dares to call them second. In Wenzhou people's minds, crab sheng with sauce occupies a very important position, but it is a dish in a high-end banquet, and its strength cannot be underestimated.
The river crab represents homesickness, which is a kind of homesickness of wanderers. River crabs are an indispensable part of people's lives in Wenzhou, just as Regan Noodles is to Wuhan and pancake fruit is to Tianjin.
Mud snail with pickled peppers is a star food on CCTV. People who love it think it is dignified and elegant. There is no taste except fresh and salty, but it can always become colorful and varied in the hands of gourmets.
The whole postal area of Jiangsu, Zhejiang and Shanghai has the habit of eating mud snails more or less.
As a coastal city, Wenzhou is one of the main producing areas of snails. The mud snails in Yueqing Bay and Dongtou Island are excellent treasures. A small dish of mud snail, whether with porridge or rice, can help solve the problem of food and clothing. Just take a sip of snail meat and it will pop up. There is almost no fishy smell after pickling, and it is crisp and has a long taste.
Pickling razor, razor, razor, razor, razor, razor, razor, razor, razor, razor, razor, razor. Boil or stew with salt water daily. The salty clam "developed" by clever Wenzhou people is a delicious side dish. Choose fresh razor clam, pickle it with salt, and eat it with white sugar and yellow wine. The meat is tender and salty.
Shrimp sauce Shrimp sauce is a "dark dish" in terms of appearance and taste. Many people can't accept the unique taste of shrimp paste, but some people think it's delicious. This kind of pickled product can only be tasted by Wenzhou locals, and foreigners dare not eat chopsticks at all.
The history of shrimp paste is inseparable from a piece of "shrimp". As a sharp weapon, it will always be one of the most sought-after dishes in the unit canteen. You can turn a big bowl of rice upside down with only one small dish.
Caitoutuo Caitou is the name of radish in Wenzhou dialect, and the essence of Caitoutuo is pickled radish. As a "clean stream" in Wenzhou vegetable pickles, enthusiasts are flocking to it. Adding a little vegetable oil, after steaming, is really a weapon for cooking at home.
And if you don't like your friends, it's like meeting moldy amaranth stalks in Shaoxing and canned herring in Sweden for the first time, lest you avoid them.
Pickled stems are selected from our own tall mustard plants. Remove leaves and leave stems, marinate with salt, and put in a jar, which can be eaten for a long time. Life is not easy, and only Wenzhou people can often toss a mustard leaf to make the best use of it.
A fastidious family, cooking stalks must use vegetable oil and add more sugar, which is an essential weapon at home.
The meat made of soy sauce and meat sauce is delicate and chewy, accompanied by a unique and rich aroma; The aftertaste is heavy, and layers of lingering fragrance spread on the tip of the tongue.
In the past, only during the Spring Festival, my family would cut a small piece of dried sauce meat on the balcony. Whether steamed or fried, the sweetness of sauced meat is like a gradual process. Only under the tongue, but also in the heart.
Dried salted yellow croaker is cooked by people in most areas of China, but the salted fish in Wenzhou can always easily stir the taste buds of Bianxiao people. This is a kind of smell called "homesickness". "No feast without yellow croaker" shows the position of yellow croaker in Wenzhou people's hearts.
The large yellow croaker is cut open, sprinkled with some coarse salt, marinated and dried. Under the action of sunlight, the protein in fish has changed, producing a strange salty flavor, which can make people's forefinger move greatly by simply steaming.
Crabs Put fresh crabs in a container and fill it with salt water. Over time, the salty crab and salt will blend into one and become a delicious legend on the table. As soon as I opened it, the crab meat was crystal clear, red and semi-solidified, and the saliva was full! Whether it is dipped in rice vinegar or yellow wine, it has a different flavor.
Drunken flower worms are also called blood worms in other areas. Flower flies have always been a long-lasting cold dish at Wenzhou people's banquets, with fresh and delicious meat.
Drunken flower worms belong to another way of eating flower worms. The raw flower cockroach is directly mixed with cooking wine, monosodium glutamate, ginger rice and white sugar to make a flavor juice, which is mixed on the flower cockroach. After pickling, it is called "drunken cockroach". It was covered in blood when it was peeled off. The fragrance of the bud and the rich bouquet of wine blend together, which brings strong stimulation to the taste buds. I smelled it and got drunk before eating.
Wenzhou people who were born with fish generally regard fish as "homesickness", and under certain conditions, it has become a culture. Ma Xingye, a famous Wenzhou in Taiwan Province, was full of praise when he accepted the "five-flavor celadon" wrapped raw fish presented by his friend Mr. Nan. He couldn't put it down, so he invited friends from his hometown to share it, and improvised a poem: Thanks for the taste of perch, the fragrance of wild mountains and Ouhai. I miss my parents a little, but I can't bear to try raw fish.
Sauerkraut, also called potherb, is eaten in many places. Fresh wild vegetables themselves have a pungent taste. In order to get rid of this pungent smell, it is usually boiled with coarse salt and then pickled in a jar. The pickled wild vegetables not only have no pungent smell, but also taste more mellow.
There are many ways to eat snow vegetables, which can be placed in a bowl of light rice noodles as ingredients, or can be used as the protagonist to shine at the dinner table of Wenzhou people. Chili stir-fry is one of the most common dishes.
All the tastes in the world are inseparable from the bottom taste of hometown, and pickled food can always bring different beauty!
Bian Xiao reminds everyone here: Pickled products are good, but don't be greedy!