Jiangxiesheng is the top preserved food on the table of Wenzhou people. Besides Jiangxiesheng, there are many delicious foods made by pickling techniques in Wenzhou, especially in the aspect of pickled seafood. Let's see what other preserved foods are featured in Wenzhou! Jiang Xie Sheng
Speaking of Wenzhou people's pickled food, Jiang Xie Sheng is the second and no one dares to call it the first. In Wenzhou people's hearts, Jiang Xie Sheng occupies a very important position, but it is a dish that is put on a high-end banquet, and its power cannot be underestimated.
The crab crab represents homesickness, and it is a kind of homesickness for the wanderers. The crab crab crab is an indispensable part of people's life for Wenzhou, just like Regan Noodles is for Wuhan and pancake fruit is for Tianjin. Pickled mud snail
This is a star food that has been on CCTV. People who love it think it is dignified and elegant, and it has no taste except fresh and salty, but it can always become colorful and diverse under the hands of gourmets.
The whole postal area in Jiangsu, Zhejiang and Shanghai has the habit of eating mud snails to some extent.
As a coastal city, Wenzhou is one of the main producing areas of snails. The mud snails in Yueqing Bay and Dongtou Island are excellent treasures. A small dish of mud snail can help solve the problem of food and clothing whether it is accompanied by porridge or rice. Just gently suck the snail meat and it will pop out. After pickling, there is almost no fishy smell, crisp and crisp, and the taste is very long. Pickled razor clam
razor clam is a common little seafood in coastal areas, and it tastes delicious. Daily use of salt water boiled or braised. The salty clam "developed" by the clever Wenzhou people is a delicious side dish. Choose fresh razor clam, marinate it with salt, and eat it with white sugar and yellow wine. The meat is tender and salty. Shrimp sauce
Shrimp sauce is a "dark dish" both in appearance and taste. Many people can't accept the unique taste of shrimp paste, but some people think it's delicious on earth. This kind of pickled product can only be tasted by Wenzhou native people, and foreigners dare not eat chopsticks at all.
The development history of shrimp paste can't be separated from a piece of "shrimp meat", which is always one of the most sought-after dishes in the canteen. You can turn a big bowl of rice with just a small dish. Caitoutuo
Caitou is the name of radish in Wenzhou dialect, and the essence of Caitoutuo is pickled radish. As a "clean stream" in Wenzhou vegetable pickled dishes, lovers are eager for it. Adding a little vegetable oil, after steaming, it is really a sharp weapon for cooking at home.
If you don't like friends with _ flavor, it's like meeting moldy amaranth stalks in Shaoxing and canned herring in Sweden for the first time, lest you avoid them. Pickled stem
The stem is selected from the tall mustard grown in our own country. The leaves are removed and the stem is left. It is salted and put into a jar, which can be eaten for a long time. Life is not easy, and only Wenzhou people can toss a mustard leaf frequently and make the best use of it.
In a cultured family, vegetable oil must be used to stir-fry vegetable stems, and more sugar should be added, which makes them taste fresh and sweet. It is really a necessary weapon at home. The meat made with soy sauce meat
sauce is delicate and chewy, accompanied by a unique and rich aroma. Heavy aftertaste, layers of lingering fragrance spread out on the tip of the tongue.
In the past, only during the Chinese New Year, people at home would cut a small piece of dried soy sauce meat on the balcony. Whether it was steamed or fried, the freshness and sweetness of soy sauce meat was like a gradual progress. Only under the tongue, but also on the heart. Dried yellow croaker
Salted fish can be made by people in most parts of China, but the salted fish in Wenzhou can always easily stir up the taste buds of Xiaobian. This is a taste called "homesickness". "No feast without yellow croaker" shows the position of yellow croaker in Wenzhou people's hearts.
The large yellow croaker is cut open, sprinkled with some coarse salt, marinated and exposed to the sun. Under the action of sunlight, the protein in fish has changed, producing a strange salty fragrance, which can make people's forefinger move greatly after simple steaming. Crab
put fresh crabs in a container, and just pour salt water into it. After time, the salty and fresh crab and salt will be integrated into one, which will become a delicious legend on the table. As soon as you open it, the crab meat is crystal clear, red and semi-solidified, and the saliva is full! Whether it is dipped in rice vinegar or yellow wine, it has different charm. Drunk flower bug
flower bug is also called blood bug in other areas. Flower flies have always been a lasting cold dish in Wenzhou people's banquets, and the meat is tender and delicious.
The drunken flower bug belongs to another way of eating the flower bug. The raw flower cockroach is directly mixed with cooking wine, monosodium glutamate, ginger rice and white sugar to form a flavor juice, which is mixed on the flower cockroach. After pickling, it is called "drunken flower cockroach". When it was peeled off, it was still covered with blood. The delicate flavor of the flower bud and the rich wine fragrance blended together, which brought strong stimulation to the taste buds. I smelled it and got drunk before eating it. Fish students
Wenzhou people who live outside generally regard fish students as "homesickness", which has become a culture under certain conditions. Ma Xingye, a famous Wen-born person in Taiwan Province, was full of praise when he received a gift from his friend Mr. Nan Huaijin for the raw fish wrapped in "Five Flavors and" celadon. He couldn't put it down, so he invited his fellow villagers to get together and share it, and wrote an impromptu poem: Thanks to the fragrant perch, the wild mountain and the Ouhai sea are fragrant. I miss my parents a little, but I can't bear to try raw fish. Pickled potherb
potherb is also called potherb, and many places have the habit of eating it. Fresh potherb itself has a pungent smell. In order to get rid of this pungent smell, it is usually boiled out with coarse salt first, and then pickled in a jar. The pickled potherb not only has no pungent smell, but also has a more mellow flavor.
Xuecai can be eaten in a variety of ways. It can be used as an ingredient to add to a bowl of light rice flour, or it can be used as the protagonist to shine at the dinner table of Wenzhou people. Stir-fried with pepper is one of the most common dishes.
All tastes in the world can't be separated from the bottom taste of hometown. Pickled food can always bring a different kind of beauty!
xiaobian reminds everyone here: pickled goods are good, but don't be greedy!