Changshu is a national historical and cultural city, and also a typical land of plenty in the south of the Yangtze River. Changshu steamed vegetables are recognized as the intangible cultural heritage of Changshu city. Changshu steamed cuisine is an important part of Changshu food culture, and it is also the first signature dish of Changshu local cuisine. It originated from the ancient pottery era and spread all over urban and rural people's homes. With its original flavor, it has long been favored by people.
Steaming is the safest and healthiest cooking method, which can best reflect the original taste of raw materials. Steamed vegetables are fresh, fragrant and hot. The taste comes from the juice, and the juice is sandwiched in the dish, which is crisp and rotten without losing its shape. Steamed vegetables pay attention to the original flavor, which is definitely the standard of healthy food for urban people who are used to eating greasy food.
There are three towns of steamed vegetables in China-Tianmen in Hubei, Liuyang in Hunan and Changshu in Jiangsu. Compared with the other two, Changshu steamed vegetables are more exquisite in material selection and more exquisite in knife work.
Changshu Dongxiang people have studied steamed vegetables for many years and have a good understanding of the characteristics of steamed vegetables in the three places. In his view, the steamed vegetables in Tianmen are all small bowls, and more than a dozen kinds can be put in a steamer; Hunan people are spicy, and Hunan's steamed vegetables are also multi-mouthed; Changshu steamed vegetables are different.
"First, we pay attention to soup, and the eating habits here in the south of the Yangtze River are very similar, and we like to be light, but you don't look at it as light as boiled water. In fact, the steamed vegetables are added with broth, which is cooked with old hens, ham and vegetables for several hours. Second, we pay attention to knife work, so the steamed vegetables we make should be fine."
▲ Hubei Tianmen steamed cuisine
▲ Hunan Liuyang steamed cuisine
▲ Changshu steamed cuisine
Changshu steamed vegetables are exquisite, and a single steamed word can be divided into five categories: dry steaming, soup steaming, powder steaming, raw steaming and cooked steaming. Steamed kitchen knives are exquisite and exquisite, and each dish is brightly colored and beautifully shaped.
Changshu steamed vegetables pay attention to soup, while Jiangnan diet likes to be light. In appearance, the soup is as light as boiled water, but in fact, it is made of old hen, ham and pig bones for several hours.
I don't know when it started up to now, if there are weddings, funerals and celebrations in Changshu countryside, there is a custom of having a banquet at home to invite relatives and friends. At that time, folk chefs will adopt the practice of steaming multiple bowls of one dish at a time in a big pot and steamer, so as to ensure that the same dish can be enjoyed at multiple tables at the same time.