Sour
"Stewed chicken with dried radish" is a unique sauerkraut in my hometown. It is sour and sweet, with a touch of radish flavor, and the tender chicken is also full of the fragrance of dried radish. Just like life is sometimes bitter, but as long as you work hard, it will eventually be sweet.
sweet
"Braised pork with dried plum" is the best beet in my hometown. Plum cuisine is a specialty of Huizhou. Plum vegetables are crisp and sweet, and they also have health care functions. Just like the simple natural folk customs of our Hakkas.
hard
"If you eat bitter, you will be a master." Although our "bitterness" here can't make people become "people's masters", a "brewed bitter gourd" in Hakka cuisine can make people clear away heat, cool and detoxify, which is beneficial to their health. As the saying goes, "no pains are spared."
spicy
"Pepper-cooked pork" is a popular spicy dish. Because it is not only brightly colored, it greatly stimulates people's appetite, but also has the effects of preventing cold, disinfecting and promoting large intestine peristalsis. Spicy metaphor means the hospitality of Hakka people, which is also one of my favorite hometown dishes.
My hometown dishes are just like life, with ups and downs and rich connotations. It reflects the Hakka people's spirit of hard work, courage, frugality, honesty, kindness, unity, friendliness, hospitality and hard work from one side, and also carries forward the food culture of our Chinese nation. Welcome friends from all corners of the country to visit my hometown and taste my hometown dishes.
(2) My hometown is Wuxi, a land of fish and rice. There are not only beautiful mountains and rivers, but also many snacks: delicious Osmanthus Jelly, ribs with soy sauce, steamed buns and Kaiyang wonton that make people drool ... Among them, I have a special liking for steamed buns in my hometown.
In Wuxi, there are many restaurants selling steamed buns, but I think the steamed buns of "Wang Xingji" are the most authentic. People love to go there to taste. Steamed buns in my hometown are one of the famous snacks in China. You see, they are small and exquisite, white and shiny, like flowers and bones, which are very lovable. The paper-thin skin, you can vaguely see the juicy stuffing inside. Steamed buns look beautiful, and the taste is even more beautiful. Steamed buns have the characteristics of not breaking the skin when picked up, not leaking the bottom when rolled over, full of brine when sucked, fresh and not greasy. In autumn and winter, cooked crab yellow oil is added to the stuffing, which is the famous "crab powder cage".
Steamed buns have a special production method: first, select high-quality flour, use hot water of about 80 degrees Celsius (warm water in summer) to make snowflake noodles, and then pour the torn yeast seeds and alkaline water into the dough until it is smooth, soft and tough. Then knead the dough into long strips and tear it into small balls of equal size. Then use a rolling pin to press the dough into a thin and medium-thick dough, and knead the dough into a steamed bread blank with 15 to 20 gaps. Then it's meat stuffing. Speaking of this meat stuffing, he minced the pork leg. Add seasoning, wring the skin and soak it into the meat. Then add sugar, onion and Jiang Mo and mix to make stuffing. You see, the red meat, green onions and golden Jiang Mo are so natural and harmonious. Finally, they were steamed in a small steamer. The steamed buns that have just come out of the cage are crystal clear, and the beauty is like a handicraft carved by flawless jade.
Eating steamed buns is also very particular. When eating steamed buns, you should first take a small bite and suck the fresh and fat juice. At this time, the delicious and sweet juice overflows your mouth and is refreshing. When you finish smoking these "essences", you should gulp them down, or the soup will spray your face with joy. Don't forget to serve it with vinegar. This will not only remove the oil, but also make the taste more fragrant and unique after dipping in vinegar. Of course, another bowl of wonton will be more delicious!
I remember one day, my mother and I went to eat steamed buns. When a cage of fragrant steamed stuffed buns with thin skin and big stuffing was served on the table, the delicious taste really made my mouth water. So I couldn't wait to pick up a steamed stuffed bun. I wolfed down my bite. But I forgot that the soup in the steamed stuffed bun was very hot. Just listen: "Wow". I spit it out because my tongue was numb. My mother looked at my mess and said with a smile, "You can't eat hot steamed buns if you are impatient. Look at your impatience, as if you have never eaten it in eight generations. " I was blushing with shame. Later, I chewed carefully and swallowed slowly. Haha, I still ate a full stomach that day.
The delicious steamed buns make my mouth water and make me memorable. Neve, it smells good.
Dietary composition with local characteristics (3) Take mung bean powder as the main material and mix it into paste. Spread it into a pancake, which looks like a lotus leaf and is as thin as paper. Then roll it with crispy cudgel fruit (fried dough sticks) or crispy (fruit temples), spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds, cumin and other small ingredients, and fold it in the middle to eat. It is fragrant and delicious. If you spread eggs on the pancakes, they will feel more soft, tender and delicious, and have a unique flavor. Shanxi also has pancake fruit made of flour, which is the same. It tastes good, too.
It seems that the breakfast with pancake fruit is still not enjoyable, and another bowl of crispy rice dishes is a beautiful breakfast. It is to cut the crispy rice (i.e. pancakes) into thin slices of willow leaves and put them in the marinade, which is also very particular. It is necessary to stir-fry fennel with clear oil, minced onion and ginger, add salt, soy sauce, starch and water to make a marinade, which is vegan, to ensure that the intestines and stomach in the morning will not be "harassed" by greasy food. Then put it in a bowl, and add sesame sauce, fermented bean curd, pepper, coriander and dried citron.
Small celadon bowl, colorful, with plain fragrance as the main, mixed with many flavors, fragrant. When you eat it in your mouth, it is lubricated with halogen, and the crispy rice crust is tender and chewy. In addition, the sauce flavor of sesame sauce, the salty flavor of fermented bean curd, the spicy flavor of pepper, and the special flavor of coriander make the fragrant dried slices more delicious and stimulate people's appetite.
When pancake fruit is mixed with soybean milk (commonly called "pulp" in Tianjin), it can better reflect the fragrance of fresh fruit and the bean flavor of soybean milk, and the best taste is when these two flavors are mixed together.
When it comes to pancake fruit, we can't help mentioning pancakes in Shandong. It is precisely because of pancakes in Shandong that we have a delicious snack with strong Tianjin characteristics-pancake fruit. Pancake fruit has a history of more than 100 years in Tianjin. It is said that it was originally initiated by a Shandong person. At the beginning, it was not the form and taste now. It's just a Zhang Shan Dongda pancake with a fried dough stick and green onions on it. Later, with the continuous improvement and improvement, after hundreds of years of evolution, it finally formed a snack variety that was popular in the streets of Tianjin and was deeply welcomed by people.
Pancake fruit is convenient and hot for breakfast, and it has become popular in northern cities in recent years. It was only in the 1980s that Beijing introduced pancake fruit from Tianjin, a famous snack with a long history and classic delicacies.
Tianjin people, who live in the lower reaches of the Nine Rivers, love to eat. I'm afraid it's not so difficult to understand. As for the title of "Weizuizi", Tianjin's food is indeed different from other cities, even the breakfast at the beginning of the day has a distinctive flavor.
Pancake fruit is the most famous, and you can't eat it in restaurants. () Only by going to vendors pushing cars can you taste the citizen snacks with rich Tianjin flavor culture. It's no exaggeration to say that it's a citizen snack. It's a must-have breakfast for thousands of Tianjin people in Qian Qian every day. Although it's very common, it's also exquisite.
First of all, the trolley selling pancake fruit must be clean, so that people can watch being relaxed and free. Secondly, the raw materials for pancake fruit are better. The pancake spread must not be white flour. The pancakes spread with white flour are not only sticky at the entrance, but also have a faint sour taste. You must use mung bean noodles, the purer the better. Some vendors simply moved the small blue-and-white stone mill to the cart and made it while grinding, which made these diners drool. The fruit (fried dough sticks or crispy) rolled in pancakes must be freshly fried that day, crispy and brown. In addition, the pancake must be sprinkled with finely chopped chives.
Scoop a spoonful of flour and spread it on the flat-bottomed stove, knock on the eggs, spread it evenly quickly, sprinkle with shallots, turn the pancakes over quickly, then put the fried dough sticks or crispy ones in, spread the sauce and hot sauce on them in turn, and sprinkle with some salt and pepper and sesame seeds. The thick aroma of flour and eggs has already stimulated the stomach of diners. Take a bite, the mung bean noodles are smooth, the fruit is crisp and fragrant, and the sauce is rich and the sesame seeds are attractive. The good mood of this day has started early.
Some southern business travelers passing through Tianjin actually bought pancake fruit back to their hometown as a gift. Although the bumpy road has long lost the attractive taste when it was just baked, they can still feel the distinctive "early style" when they take it home and put it in the microwave oven for a little heating.