You must eat salted duck when you go to Nanjing. Nanjing people like ducks very much, and some even say that Nanjing people have a grudge against ducks among their predecessors. Whether this rumor is valid or not, Nanjing is called "Duck Capital" but it is a real name. Salted duck is a famous specialty in Nanjing and has a long-standing reputation. It is said that it has a history of 1000 years. Nanjing salted duck skin is white and tender, fat but not greasy, fresh and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival has the best color and taste every year, because the duck is made in the season when osmanthus flowers are in full bloom, so it is called "osmanthus duck". "Bai Men Fang" records: "In August in Jinling, salted duck is the most famous. Everyone thinks that there is osmanthus fragrance in the meat." On holidays or working days, it seems that it has become a secular etiquette for tourists from hometown to chop a bowl of salted duck in the streets. It is also because of eating too many ducks that Nanjing people turn waste into treasure and make duck heads into delicious snacks. Duck head, whether it is braised in soy sauce or salted water, is delicious on earth. Buy three or five duck heads and a bottle of beer. Taste carefully and chew slowly. That's comfortable.
Beijing cuisine: Beijing roast duck
Beijing roast duck: known as "the best food in the world", it is a famous delicacy at home and abroad. Beijing roast duck includes stewed roast duck and hanging roast duck. Roast duck is roasted by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crispy skin, full inner layer and fat but not greasy. Hanging furnace roast duck is roasted with jujube, peach, pear and other fruit trees. The appearance of roast duck is tender, and it has a special taste.
Tianjin cuisine: Goubuli steamed stuffed bun
"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gui Guiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because his father had a son at the age of forty, he adopted his baby name "Dog" for peace, expecting him to be as good as a puppy (according to northern customs, this name is full of simple and loving feelings).
When the dog was fourteen, he came to Tianjin to study and worked as a waiter in Liu Jia Steamed Restaurant near the South Canal in Tianjin. The dog is clever and curious. Under the careful guidance of the masters, the noble friend's skill in making steamed bread has been continuously improved and soon became famous.
After three years as a teacher, Gui Youyou mastered all kinds of skills in making steamed buns, so he became independent and opened a snack bar specializing in making steamed buns-"Dejuhao". He used fresh pork with a fat-lean ratio of 3: 7 to add appropriate amount of water, supplemented by ribs soup or belly soup, and added sesame oil, special soy sauce, Jiang Mo, chopped green onion, monosodium glutamate and so on. And carefully mix them into buns. The semi-hairy surface of the steamed stuffed bun is rubbed with strips and then rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap the stuffing, carefully knead it with your fingers, and at the same time twist it hard. Each steamed bread has a fixed number of 15 folds, and the density of the folds is even, such as white chrysanthemum. Finally, steam in the furnace with hard gas.
Because Gui Guiyou has a good craft, works seriously and never adulterates, the steamed buns made are soft in taste, fresh and fragrant, not greasy, shaped like chrysanthemums, unique in color, smell and shape, attracting people from thousands of miles away to eat steamed buns, and their business is very prosperous and their reputation soon rings. As more and more people come to eat his steamed bread, Gui You is too busy to talk to customers. Therefore, people who eat steamed stuffed buns call him "the dog sells steamed stuffed buns and ignores people". Over time, people called him "Goubuli" and the steamed stuffed bun he operated as "Goubuli Steamed Bun", but the original store name was gradually forgotten.
It is said that when Yuan Shikai served as the governor of Zhili and trained the new army in Tianjin, he gave the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress Dowager Cixi was overjoyed after tasting it, saying, "Wild animals in the mountains, wild geese in the clouds, cattle and sheep on the land, and fresh seabed are not as good as dogs ignoring incense and eating for a long time." Since then, Goubuli steamed stuffed bun has become famous and gradually opened semicolons in many places.
Later, Gui Youyou suddenly used his quick wits and came up with a new idea of doing business: even if several baskets of clean chopsticks were put on the table in the store, customers wanted to buy steamed bread. He asked to put the change in the bowl first, and then he priced the buns according to the amount of money in the bowl. Customers eat steamed stuffed buns, put down their bowls and chopsticks and leave the store, while aristocratic friends are too busy to say a word from beginning to end. So the neighbors made fun of him and said, "The paparazzi sell buns and ignore them." Later, the kind neighbor named his steamed bun shop "Goubuli" and the steamed buns he made "Goubuli Steamed Bun", but the noble friends did not object. As soon as the name of this shop came out, it became well-known and has been passed down to this day. It has a long history! Tianjin cuisine: Goubuli steamed stuffed bun
Tianjin snacks: fried cakes with ear scrapers
Ear-eye fried cake is selected from Jiang Lai, and the noodle sauce used in the water shop is Chixia. White sugar is made by traditional technology and fried in specified oil. The finished product has golden skin, crisp but not greasy, fragrant but not greasy stuffing, good palatability and no additives. It can be described as green and nutritious food.
Erduoyan fried cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), the first-generation shopkeeper, pushed an ostrich car in the street to set up a stall in the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang in the North Gate. Liu Wanchun's fried cakes are excellent in selection of materials, fine in workmanship, delicious in taste and cheap in price. Among many fried cakes, it is outstanding and unique, and its business is booming, winning the reputation of fried cake Liu, and because the fried cake shop is close to the dye house, pawn shop, silver shop, cloth shop and shoes and hats shop on Appraisal Street and Shenzhen Street. Rich families and ordinary people celebrate birthdays and celebrate birthdays. Borrowing the homophonic word of cake, taking a step-by-step look at the luck, making an appointment in advance to buy fried cakes, the business is booming, and Liu Ji fried cake shop has become famous since then. Because the cake shop is adjacent to Erduoyan Hutong, a narrow alley with a width of only 1 meter, people humorously call Liu Ji's cake shop Erduoyan. Although it was renamed Zengcheng during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cake is also called pierced cake.
Erduoyan Fried Cake has won many high-quality food awards from the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company since 1983. 1994 won the gold medal in the 5th Asia-Pacific Expo, and 19971February was recognized as a famous Chinese snack by the Chinese Cuisine Association. Erduoyan Fried Cake, Goubuli Steamed Buns and Shibajie Twist were rated as Tianjin's three unique cuisines by the Municipal Commercial Committee and the Cuisine Association. Tianjin snacks: fried cakes with ear scrapers
Tianjin Snacks: 18th Street Twist
Guifaxiang Twist, also known as 18th Street Twist, is one of the "Tianjin Three Musts", and it is also called Tianjin Goubuli Steamed Bun and Erduoyan Fried Cake. Guifaxiang's assorted twisted dough is crisp and sweet, with unique flavor. It can be stored for three months in spring and autumn and two months in summer, which is amazing. Shibajie Twist is a kind of mixed stuffing big twist, which is made through repeated exploration and innovation. There is a crisp stuffing containing osmanthus, ginger, peach kernel and melon strips between the white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and will not stink, soften or deteriorate if it is placed in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should take a few boxes of fried dough sticks with them when they leave, and give them to relatives and friends. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, with a history of more than 70 years. At that time, the two brothers opened a dough twist shop named "Gui Faxiang" and "Gui Facheng" in 18th Street, Dagu South Road, Tianjin. They fight with each other, and the more fried the dough twists, the better, commonly known as "eighteen street dough twists". After 1949, the two stores merged, and the store was rebuilt with state investment and named Guifaxiang Mahua Store. 1983 Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou.
Fan Guilin, the founder of Guifaxiang Twist, was born in Dacheng County, Zhili (now Hebei Province) and fled to Tianjin at the age of 9. /kloc-at the age of 0/3, he began to work as a waiter in a dough twist shop in Donglou 18 Street. 1936, he opened his own Guifaxiang Twist Shop on 18th Street. Because he is diligent and eager to learn, he dares to innovate in business, and the fried twist is crisp, sweet and delicious, which is very popular. Guifaxiang is located in 18th Street, so it is commonly known as "18th Street Twist".
It is exquisitely made and its materials are exquisite. In each twist, there is a mixed stuffing crisp strip made of more than a dozen small materials such as peach kernel, green plum and osmanthus, and then twisted into five flowers with hemp strips and white strips. Fry thoroughly with peanut oil on low fire. After the pan, add rock sugar and moss. It is sweet and crisp, and will not soften, deteriorate or taste after a few months. 1989 won the national food golden tripod award and the first national food Expo silver award. 199 1 won the national famous trademark nomination award.
Shanghai cuisine: Nanxiang steamed buns
Nanxiang steamed bread, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic added, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed bread is small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, and you will drool when you bite a bag of soup. If you eat it with shredded ginger, balsamic vinegar and a bowl of shredded chicken soup, it will taste better. The stuffing of Nanxiang steamed stuffed bun can also change with the seasons. Add shrimp in early summer and crab meat, crab roe and crab oil in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.
Shanghai Snacks: Crab Shell Yellow
Crab shell yellow is named for its round and yellow shape like crab shell. Crab shell yellow is made of crispy fried dough and fermented flour, made into flat round cakes, covered with sesame seeds and baked on the wall of the oven. This kind of cake tastes delicious, salty and sweet, and its crust is crisp. Someone wrote a poem praising it, "I didn't see the cake maker smell the fragrance first, and the cakes came down one after another." Crab shell yellow has salty and sweet fillings. Salty ones include scallion oil, fresh meat, crab powder and shrimp. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties. This product is the best product made by Wuwan Bakery at the intersection of Ahava Road, Shimen No.1 Road. Shanghai Snacks: Crab Shell Yellow