China has a long history, with different characteristics in the southeast and northwest. China people habitually divide China into the south and the north. Northeasters like noodles, while northerners like rice. Northeasters are bold and unrestrained, and northerners are exquisite. Numerous food cultures collide with each other, and new snacks and new culture and art are broadened. The north and the south are rich in different products, so the cooked dishes are naturally very different, but it is not too much to call a dish a fusion of the essence of the north and the south, which seems to have crossed the lot.

"Stewed North and South", the name makes you feel the air. You can wrap the north and south of China with dishes. What kind of dishes is this, with such a big breath? Originally, "Braised North and South", also known as "Roasted South and North", is a famous snack in Zhangjiakou, Hebei Province. Stewed North and South dishes belong to the specialty of Hebei, which can be said to be very well-known in China's food culture.

The raw materials for cooking the north and the south must come from the north and the south of China. This dish uses Tricholoma in the north of Saibei and spring bamboo shoots in the south of the Yangtze River. It can be said that the raw materials are the most essence "fresh" food in two regions. It is precisely because the raw materials selected are mushrooms and spring bamboo shoots, which are symbolic, so the cooked dishes are bound to have dishes that cover the north and south of China.

The mushrooms in Saibei, also known as white mushrooms, are the best in Yinpan area, which is the best among mushrooms. Although called mushrooms, in fact, mushrooms represent many kinds of mushrooms, which belong to the general name of edible fungi. The common mushrooms are white, with smooth surface, thick stalk and delicious taste. Since ancient times, it has been a valuable food on everyone's table. Because the mushrooms on the grasslands in northern China are fleshy, with special flavor and high nutritional content, the mushrooms in Saibei have names both in China and abroad.

bamboo shoots in the south of the Yangtze River are more common in northerners. Jiangnan's complex of spring bamboo shoots can be summed up as a bowl of sliced Sichuan, a plate of braised bamboo shoots, and a pot of pickled fresh bamboo shoots. You can often see bamboo shoots in snacks in the south of the Yangtze River. Bamboo shoots are definitely inevitable in the food market in the south of the Yangtze River all year round, and bamboo shoots are absolutely inevitable at the dinner table of Jiangnan people. Because the meat of spring bamboo shoots is fat and tender, it is very easy to digest and absorb the smell of other ingredients, so it is praised as fresh food in China.

You can combine the mushrooms in the north of Saibei with the spring bamboo shoots in the south of the Yangtze River. I heard that it was an accidental opportunity to create this delicious dish. It is said that in the Qing Dynasty, people in the northern part of Saibei liked to eat mushrooms and spring bamboo shoots, but at that time, no one had mixed the two kinds of food and stirred them up. Later, there was a chef in a restaurant. Because there were just two kinds of food left in the kitchen for cooking, he put mushrooms and spring shoots together and warmed them up. Unexpectedly, the cooked dishes were very beautiful and generous, and they also released a strong fragrance, fresh and mellow, and were popular.

Therefore, stewed north and south has changed from a restaurant in Saibei to a specialty. After that, this dish was widely spread to Zhangjiakou area. We improved it by using superior dried mushrooms from Saibei and dried bamboo shoots from the south of the Yangtze River. Because of drying, these two foods have different fresh flavors. Put them in a pot and fry them, then add bone soup to boil them, and pour pork suet on them, and then make a delicious food with fresh taste. No wonder it is very valuable.

because this dish, stewed north and south, brings together the most representative fresh and fragrant foods in the south and the north, so that customers can feel the proper combination of fresh and fragrant foods in the two regions as soon as they eat this dish, so there is a saying that "the delicious food is delicious, and the south of the Yangtze River is two flavors in the north". This dish of stewed north and south has also become a Chinese characteristic food, and therefore it has entered the food program "China on the Tip of the Tongue" and is known by everyone.