Many people say that the once prosperous Spring Festival has faded and become dim, ordinary and ordinary. The taste of the year is as light as drinking water. It only quenches thirst and has no taste. The Spring Festival has become a big weekend of firecrackers, an empty joy full of expectation and knowing perfectly well past asking. ...
When it comes to the taste of the year, the most important thing is this "taste". When I was a child, I was busy cleaning at home with my grandfather, and then I happily chose new clothes that suited my heart. My grandmother bought a lot of new year's goods, including beef, candy, earth eggs, juice, rice and oil ... the more the better.
Wenzhou people have always been very particular about what they eat, especially the New Year's Eve, which we call "Fenjiu" and pay attention to "perfection". This issue will share with you the New Year's Eve dinner-the top ten classic dishes in Wenzhou!
1, thriving-sauce meat
Winter is coming. At this time, "Is your sauce meat sunburned?" It has become a greeting to meet neighbors in Wenzhou. In Wenzhou, sauce meat is a well-deserved representative of wax goods and annual taste. When soy sauce meat is well baked, it means that China New Year is coming. Wenzhou is close to mountainous areas and coastal areas, with a warm and humid climate. Wenzhou people have a strong interest in soy sauce and a special fascination.
According to the Wenzhou people's custom of drying sauced meat, it is the best time to dry sauced meat after beginning of winter and before the winter solstice. Walking in the street, you can see the windowsill and balcony of the residential building, and the sauce meat bathed in the sun swayed with the wind. The air also began to smell of Chinese New Year, and there was a strong smell of meat, which made people drool. Sauced meat is usually taken out to bask in the sun, and the skin is reddish brown, so eating sauced meat in the New Year also means that the new year is booming.
Sauced pork made by traditional techniques is salty, fragrant and tender, and pork belly with fat and thin spacing should be chosen. Fat with thin, thin with oil, chewy without stuffing. Marinate it with special sauce for half a day, then hang it on a shelf to dry, and let it dry in the sun for two days to ensure that the sauce is soft and hard.
When steaming the sauce meat with water, put a little cooking wine. Before it comes out, the unique fragrance of the sauce meat lures greedy insects to stir it. Pickled fat is slightly transparent with soy sauce when it is just out of the pot. At high temperature, the fat of fat oozes out, which is shiny and particularly attractive.
A piece of soy sauce meat entrance, a little salty, and a little natural sweetness of shredded pork, the fat is absolutely crispy and not greasy. Take another bite, and the mellow oil penetrates into the dry and tough lean meat fiber. Each bite is mixed with different amounts of salty soy sauce, sweet shredded pork and sweet glutinous shredded pork oil, which is really more delicious to chew.
2, one in a hundred-duck tongue
Duck tongue: Wenzhou people like to eat duck tongue, which means one in a hundred, which is both precious and delicious. In Wenzhou dialect, the pronunciation of tongue is similar to losing money, but many businessmen in Wenzhou think the pronunciation of "tongue" is unlucky, so they rename it "duck earning"
A duck with a tongue, although not a gourmet or a gluttonous meal, has a homely taste and festive atmosphere for Wenzhou people. There are many festivals, such as Spring Festival, Tomb-Sweeping Day, Dragon Boat Festival and Mid-Autumn Festival. This duckling's tongue is an indispensable dish, so there is no saying in Wenzhou that a duck's tongue cannot be seated.
Duck tongue with light oil and light taste is a cold dish, and its cooking essence is a word "halogen". Every Wenzhou mother who can cook braised duck tongue has her own unique secret recipe, each with its own taste, soy sauce, old cooking wine, balsamic vinegar, duck tongue wrapped in hot pot, toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot toot Different recipes have the same taste, which is the taste of home and mother.
The pickled duck tongue is purple in color, mellow in fragrance, sweet and delicious, and it is really the best table wine. When chewing, it is extremely tough. When chewing left and right, the taste of duck tongue is released. Duck tongue is like the cartilage of spring steel wire, like an armless water louse ready to fly away.
3, a lot of money-flower clams
The best thing is to make raw pickled blood clams. First, the scalded blood clams are seasoned with Chili sauce and minced garlic. When I peeled it off by hand, there was "blood" in the shell, and soy sauce and "blood" were properly blended together, emitting a sudden fragrance. Take a bite, the meat is tender, smooth and delicious, and the blood flowing into the throat is fragrant and has a unique flavor. Although I occasionally eat one or two blood clams with soil, the delicious taste of gravy still tempts my taste buds.
4, the East wants to know-boiled chicken
Boiled chicken: it means "the East wants to know". In that era when there were no watches, mobile phones and alarm clocks, people only needed the cock to crow to know when to get up. In Wenzhou, if you get up earlier than others, you will have more opportunities than others.
White-cut chicken, with white meat color, butter belt, and flowers in the onion section, has a strong onion oil flavor. Dip a little special soy sauce when eating, which not only retains the original flavor of chicken, but also retains the salty taste of soy sauce.
5, the tide rises and falls-jellyfish skin
Jellyfish skin is the finished product of jellyfish and a large edible jellyfish along the coast of Wenzhou. It is umbrella-shaped, translucent, white, cyan or yellowish, and has been eaten since 1600 years ago in Jin Dynasty. Be sure to wash it with clear water before eating, remove salt, alum, blood and sediment, and then blanch it with hot water. After shredding, you can dip it in vinegar, or mix it with Flammulina velutipes and dried bamboo shoots.
When eating cold jellyfish, you must put some vinegar properly, otherwise it will make jellyfish "stale". Because jellyfish is a creature with no eyes and can only follow the ebb and flow of rivers, jellyfish symbolizes the ebb and flow of rivers.
6. There is a head and a tail-shrimp.
Wenzhou is close to the seaside, and seafood such as shrimp is also delicious. When it's dry, it doesn't add any seasoning. Shrimp is full of fiber when chewed, so it's hard to stop without a meal.
In the past, a piece of shrimp dipped in soy sauce and vinegar with a bottle of beer is now an indispensable delicacy on the table. It means the beginning and the end. At the end of the year and the beginning of the year, we should work hard and be serious.
7, smart and enterprising-eel owl
The pronunciation of "owl" in Wenzhou dialect is the same as that of "Xiang", which means smart and enterprising. According to legend, in the Ming Dynasty, Wenzhou paid tribute to the imperial court every year, so it was also called "Ming Fuxiang" and later evolved into the word "Yan".
In the twelfth lunar month, every household in Wenzhou will make a light eel owl. Go to the fish market to pick fresh eels, cut them from the back, and hang them in a ventilated and cool place to dry naturally. Eel meat is tender, delicious, yellowish and silvery white. Steamed slices are sandwiched with fat slices and dipped in soy sauce and vinegar.
8. Golden white jade-fish cake
Wenzhou fish cake pays attention to the color of white inside and yellow outside, which means gold and jade. Its meat is tender, fresh but not fishy, with low fat content and extremely rich nutrition. Dip some soy sauce vinegar when eating, which not only retains the original flavor of fish, but also enhances the unique flavor of delicate, smooth, tough and fishy taste.
Fish cakes are not only delicious when steamed, but also have a special flavor when fried. However, it should be noted that when the fish cake is fried, the slices must be thawed, which is not only easy to cook, but also easy to taste.
When the oil in the pot is hot, it can be cooked. When the sides of the fish cake are slightly tilted and the noodles are golden yellow, you can put them on the plate. The fish cake made in this way is delicious! Fish cake is not only rich in fish flavor, but also full of elasticity and smoothness, and it is full of flavor in one bite. It is a perfect appetizer and a must for the dinner table!
9. Happiness and Harmony-Jiang
River crab is a traditional local dish in Wenzhou, which means happiness and harmony. It belongs to the cold food in Wenzhou cuisine and is often used at home. It's just an ordinary "wine" dish. When it's put on a banquet, it becomes an excellent cold dish.
Portunus trituberculatus from Oujiang River is selected as raw crab, chopped and soaked in vinegar, soy sauce and yellow wine or supplemented with other secret raw materials for half an hour to an hour. Therefore, the surface taste of raw crabs is sour, sweet, sauce and fresh, and it becomes fresh, fierce and spicy when dipped in mustard. It doesn't stick to the shell and has no smell. With a pout and a little suction, the crab meat will come out of the crab shell and slip into the mouth.
10 as beautiful as flowers and jade-Mayflies
Coriander is a traditional dish in Wenzhou. The finished dish is lively in shape, bright in color, two flavors in one dish, and the meat is like cream, which is delicious. Mayfly is the common name of Wenzhou blue crab. It lives in a warm shallow sea with low salinity, its body is oval, blue-green, its breastplate is short and wide, and its meat is tender and beautiful. It is the top grade of crabs.
Steamed salamander with double flavor, put it on a plate, then pour the egg liquid prepared in advance, steam it in a steamer for about 8 minutes, sprinkle some lard and soy sauce when taking it out, and sprinkle some medlar as decoration. Its shell is bright red, lined with yellow eggs, and the color is bright. The tender custard is wrapped in fat crab meat and smells fragrant, so it is called "hibiscus salamander". Both taste and artistic conception.
Remember the table manners of the younger generation.
It is often said that eating western food requires etiquette, so what are the requirements for eating New Year's Eve?
1, the seat can't be robbed, and the "upper cross head" seat is given to the elders.
3. When you leave halfway, turn the chopsticks in your hand, with the head facing yourself and the tail facing others, and apologize to the people present.
Chopsticks can't be held in your hand all the time. When you take a bite of food and put it in your mouth, you can put it down first. This is called "one bite, can't let go". I can't eat in my mouth, my chopsticks are holding other dishes, and my eyes are still staring at the dishes that have just been served.
5, if the younger generation, when each dish is served, the elders should first take the first chopsticks.
6. When picking vegetables, don't pick them from the middle first, but from all sides first. More can't pick and choose on the plate, dial to dial.
7. After eating, it is best not to fold the bowls together. The pronunciation of "stack" and "bump" in Wenzhou dialect is the same, which is a taboo behavior of elders.
Millennium traditional Wenzhou Fenjiu is not only a dish, but also a full flavor of the year, a meticulous care and a warm friendship.
New Year's Eve is the end and starting point of the end and beginning of a year. It is a kind of calm that has laughed and cried, a wandering landing, and a yearning for reunion.
As Zhang Xiaoxian once wrote: What we miss is not only the delicious food, the fragrance of flowers, the gathering of friends, the taste of love, the warmth of home, the soil and water of hometown, all of which add up! The taste of the year is actually the taste of reunion.