taste the delicious food in the streets-five flavors of Bianliang
"Bianjing is rich in the world". It's about Kaifeng, seven dynasties. In the past, it was said that "the past can't be chased", but those who are good at food always like to look for clues in drinking, eating and drinking. Since ancient times, the imperial city has been a land of delicious food. Think about it, the emperor is never tired of eating. Every time he eats, he has to have 18 dishes. At the same time, a food culture has gradually formed. After thousands of years of immersion, that flavor is even longer.
During the Qing Dynasty, Cixi tasted the "bean paste" brewed by monks when she was on her way to escape from Sokokuji Temple in Kaifeng, which was actually cited as a delicious food for the world. In the following years, it became one of the tributes selected by Kaifeng in Beijing.
With the changes of the times and dynasties, the imperial chefs and secret recipes of the Shengong High Court have also been exiled to the people, adding to the food charm of the capital of song dynasty. The Drum Tower Night Market, which has a history of more than 4 years, has the most snacks. Every day, when it gets dark, there are already many stalls on both sides of the road of the Drum Tower Night Market in Madao Street. Each stall is hung with its own signs, including Majia fried bean jelly, Caoji fried cold rice noodles, various braised cakes, fried cakes, leeks, spiced rabbit meat, Lamian Noodles, Huimian Noodles, rice noodles, rice skin, mutton and beef.
stir-fried bean jelly is slightly spicy, with seasonings such as diced garlic, minced rice, pepper, etc., it looks golden and shiny when fried, and it tastes smooth and delicious, especially with the burnt skin at the bottom of the pot. On a cold winter night, eating a bowl seems to warm up in winter; all kinds of noodles are normal, but with the homemade halogen, the taste is very different, and it is full of fragrance immediately; many kebabs in Kaifeng are from Xinjiang, so the taste is very authentic. Pick a booth and tell me whether you want fat or thin mutton, kidney, right away.
Many snacks have a long history, and there are many stories in the middle. Let's say spiced rabbit meat. In 19, Eight-Nation Alliance entered Beijing, and Emperor Guangxu and Empress Dowager Cixi took refuge in Xi 'an. On the way back to Beijing, I stopped in Kaifeng. At that time, the governor of Henan specially invited Changchun Xuan to make spiced rabbit meat for the emperor and Empress Dowager Cixi. After tasting it, Empress Dowager Cixi greatly appreciated it. When he left, he also ordered to take it back to Beijing for the imperial officials to taste. Since then, Changchun Xuan Game Shop has become famous. Of course, the specific method is unambiguous. Rabbits of about 1.5 kg are selected, first cut open, peeled and eviscerated, air-dried for more than seven days, and soaked in cold water. Then chop it into pieces, blanch it in boiling water, wash it and put it into the pot in layers. Leave a round hole in the middle, then mix pepper, anise, fennel, Amomum villosum, dried fruit, cardamom, clove, crystal sugar, sauce and white sugar in proportion, put them in the round hole, put them into the soup stock, cook for one hour with strong fire, and then cook for one hour with slow fire. Eating air-dried spiced rabbit meat, I feel that the meat here is particularly beautiful, and the rabbits in this family should be killed in particular.
More folk snacks are handed down from generation to generation. When I was a child, I didn't like to eat fish, but I had a soft spot for braised fish. Small crucian carp is fried, supplemented with several kinds of aniseed and stewed in brine soup. The fish is delicious, the soup is fragrant, and there are white and fat garlic floating on it, which is memorable after eating. Among the numerous food stalls in Kaifeng, shunhe's self-employed Shentong is the most famous one to make braised fish, and the three generations of Shengen's family manage braised fish. After the resumption of business in the 198s, the flavor and characteristics remained unchanged, and many friends from this city and other places often made a special trip to taste it.
In my memory, I still can't find a pea cake. It's sweet and glutinous with peas in my mouth, and it's sweet and not greasy. Now I think of it and I have to curl my mouth. There are also peanut cakes, which are available in many cities, but only hand-made in Kaifeng can be so crisp and delicious. Perhaps, Kaifeng is rich in peanuts, and the charm of the ancient city is good at such painstaking production, which can make this delicious taste!
In retrospect, it seems that my lips and teeth are still fragrant. When can I have such a delicious snack again? Seeing each other makes me miss it even more.
BTW: It's in the magazine. I'll send it to you to see if it works.