hometown on the tip of your tongue?
It is said that "food is the most important thing for the people", and eating is the top priority in life. Just like in books introducing local history, there must be an introduction to the local food culture. Because food culture is an important part and reference of a regional culture. The members of our group come from two different areas, Yangzhou and Yancheng, and have great interest in each other's culture. However, "regional culture" is really a very broad word, covering a wide range, so we decided to reflect the richness of regional culture from one side-food culture. ?
The local food culture is a concrete creation that human beings have adapted to the environment for a long time. It has accumulated thousands of years of ancient cultural thoughts, expressed the nostalgia language of civil society, and reflected the comprehensive influence of regional society, economy and culture under certain historical conditions, including food flavor, manners, etiquette, formation and development, and also reflected the interaction between geographical environment and human activities from one side. ?
? When it comes to eating, Yangzhou's eating has long been praised by the world. As the saying goes, "Eat in Yangzhou, wear in Suzhou and play in Hangzhou", it can be seen that Yangzhou people have long been famous for their exquisite eating. Yangzhou's food culture contains rich factors of region, folk customs and social environment, and also brings infinite glory and pride to Yangzhou, which is a shining golden signboard. In the course of history, Yangzhou's food culture has been continuously enriched and enriched, and later the intervention of literati was the catalyst for Yangzhou cuisine to reach its peak in the middle of Qing Dynasty. Literature's involvement in Yangzhou cuisine dates back as far as Han Fu, Tang Poetry and Song Poetry, but especially in Qing Dynasty. Now we can enjoy more than 2 poems about the history of food, dishes, banquets and food customs in the Qing Dynasty, which makes the style of Huaiyang cuisine more elegant and greatly enhances the cultural taste. ?
The ancestors of Yangzhou had already broken away from the ignorance of eating and drinking blood as early as 4, years ago. In 468 BC, Fu Cha, the king of Wu, destroyed the ancient Han kingdom, dug the Han ditch and built the Han city, which was of epoch-making significance not only to the urban construction of Yangzhou, but also to the cooking of Yangzhou. ?
? Yangzhou diet is divided into two parts: Yangzhou cuisine and Yangzhou snacks. The main characteristics of Yangzhou cuisine are: strict selection of materials, meticulous knife work, prominent main ingredients, attention to the original taste, attention to pyrotechnics, good at stewing, clear and mellow soup, thick but not greasy, light and fresh, unique in shape, slightly salty and sweet, suitable for both north and south. Yangzhou chef is good at food carving. Yangzhou cuisine is also represented by three heads of Yangzhou: the red chamber banquet, the three-headed banquet and the whole lotus root banquet. These are the three pearls of Yangzhou cuisine. ?
? The banquet in the red chamber is an innovation of dishes written in A Dream of Red Mansions. Cao Xueqin, the author, stayed in Yangzhou for a long time, and his grandfather, Cao Yin, also gave a banquet in honor of Liusibai Palace when he went to Yangzhou to pick up Emperor Kangxi. Mr. Feng Qiyong, president of China Red Society, wrote after eating the classic work of Yangzhou cuisine, The Red Mansion Banquet: "The delicacies in the world belong to Yangzhou, and three sets of ducks stewed silver carp heads. A new banquet was held in the Red Chamber last night, and Kyushu was gluttonous. " And praised: "the red chamber cuisine is really the system of Yangzhou cuisine." Zhang Qijun, a famous gourmet in Taiwan Province, also predicted that "the prosperity of 1,4 years will eventually make Yangzhou the center of life enjoyment in the south; Its dishes have become representatives of southern cuisine. " ?
Three-head Banquet is a banquet developed from three traditional famous dishes in Yangzhou: braised silver carp head, stewed lion head and roasted whole pig head. The silver carp head tastes mellow, the lion head is fat and tender but not greasy, and the whole pig head is full of fragrance, all of which have strong local flavor. ?
Baoying, known as Zeguo, a water town since ancient times, is also known as the hometown of lotus roots. According to the ancestral cooking methods, more than 5 kinds of lotus root dishes have been innovated, forming a unique lotus root mat. This dish introduced by Baoying Hotel has been welcomed and praised by Chinese and foreign guests. ?
There are a series of famous dishes in Yangzhou, such as Babao Gourd, Grilled Pig's Head, Yangzhou Lion's Head, Boiled Dried Silk, Three Sets of Duck, etc. You must try them. ?
? Eight-treasure gourd, this dish is named after it looks like a gourd. The whole duck was deboned, and eight kinds of fillings, such as glutinous rice, fresh peas, cooked ham, lotus seeds and lily, were brewed into gourd shape, steamed and put on a plate. ?
? Grilled whole pig's head is to remove bones and hairs from fresh pig's head, cut it from the middle, wash it, put it in a pot, add seasoning such as soy sauce, salt and rock sugar, and cook it until it is rotten. The finished product of this dish should be "crisp, rotten and boneless without losing its shape", with bright red color, fat, tender and sweet taste, soft and mellow mouth, oily but not greasy, rich aroma, salty sweetness and extraordinary flavor. ?
? There are two kinds of lion heads in Yangzhou. The first kind is braised lion's head, which is red and bright in color, attractive in fragrance, fat but not greasy, instant in the mouth, and popular in Xian Yi, young and old. The other is stewed lion's head with crab powder. The meat is tender, the crab powder is fresh and fragrant, and the marinade is mellow. ?
"Boiled shredded chicken", also known as "Boiled shredded chicken in chicken sauce", is a refreshing and nutritious delicacy, and its delicious flavor has always been promoted as a delicious dish in Huaiyang cuisine. The raw material is mainly Huaiyang square dried bean curd, and the requirements of knife work are extremely fine. After cooking, the fresh flavor of various condiments is compounded into dried bean curd, which is extremely rare and delicious. In Qing Dynasty, Emperor Qianlong visited Jiangnan six times, and Yangzhou local officials once presented "Nine Silk Soups" to "pamper Qianlong". ?
Three sets of ducks simply mean that the domestic ducks are covered with wild ducks, and the wild ducks are covered with pigeons. Domestic duck meat is fat and delicious, wild duck meat is tight and fragrant, and pigeon meat is loose and tender. The soup is fresh, spicy, multi-flavored, and brings out the best in each other, making it a winter delicacy. As the saying goes, "I would rather eat one or two birds than half a catty of animals." Three birds eat together, adding fresh in the fresh, adding beauty to the beautiful, and its taste is absolutely unique. The high nutritional value can be imagined. ?
? Let's take a look at the snacks in Yangzhou. The top ten points are: three-ding buns, thousand-layer oil cakes, double sesame cakes, jadeite steamed buns, dried vegetable buns, wild duck cabbage buns, glutinous rice steamed dumplings, crab roe steamed dumplings, chechel steamed dumplings and shredded chicken rolls. The top ten flavor snacks are: bamboo shoot fried dumpling, Yangzhou cake, crab shell yellow, fried eggs, salty pot cake, radish crisp cake, shredded chicken roll, three fresh pot cake, sweet-scented osmanthus sugar lotus root porridge and three-color oil dumplings. The top ten special snacks are: Sixi dumplings, raw lotus root clips, tofu rolls, bamboo shoots, red bean dumplings, five-kernel cakes, onion cakes, Huangqiao biscuits, shrimp dumplings and bamboo shoots wonton. I have to mention two famous tea houses in Yangzhou-Fuchun Tea House and Yechun Tea House. The traditional name of Fuchun Tea House, Sandingbao, was rated as a special food and won the Jinding Award for quality products of the Ministry of Commerce. Thousands of layers of oil cakes and jadeite are known as "Yangzhou's double wonders". The fragrant tea "Kuilongzhu" sold by Yechun Tea House is made from local Zhulan in Yangzhou, Longjing in Zhejiang and Kuizhen in Anhui. At the same time, Huaiyang is the main delicacy and snack, such as soup dumplings, roasted scallion oil, steamed dumplings, dried shredded pork and so on. ?
when it comes to Yancheng, there are also many delicious foods that are well-known and mouth-watering. Three meals a day, cooking and stir-frying, a customary folk food custom, looks extremely easy and anyone can cook it, but if the food is delicious, you have to pay attention to some cooking skills. Yancheng's eating culture is also rich, and the recipes mainly inherit Weiyang cuisine, mainly soup, which is salty. Cooking skills are varied, but every family thinks it is vulgar, and the following cooking customs are mainly used by households. ?
? Stir-frying is a common cooking custom in local folk families. It is a method of using hot oil and strong fire to put raw materials into a pot and quickly stir-fry and mature. This kind of cooking is relatively simple, especially suitable for cooking small dishes such as silk, chips, strips and diced at home, so it is commonly used by ordinary families. ?
frying is a common cooking method of frying the main ingredients with a small amount of oil, and many families like to make meat food by this method. ?
Burning is a more exquisite cooking custom in general families. It is suitable for raw materials such as dry animals and plants, and is often used to make braised pork and braised fish, which are good in color and delicious. ?
? Frying is a method of frying raw materials in a hot oil pan, and it is also one of the more exquisite cooking customs of local families. Generally, after frying, add spices such as salt and pepper, sauce and pepper, such as fried chicken legs. ?
? Slipping is a method of cooking with oil or cooking, and then using seasoning sauce to slip, such as sweet and sour fish and seafood crispy rice. A few families will make this method. ?
explosion is also a common cooking custom in folk families. It's named after the fire is urgent and the oil is fierce. It is suitable for crisp and boneless raw materials, such as fried prawns, diced chicken with kung pao and shredded pork with green onion. ?
? Stewing is a cooking custom that local families often make soup. Suitable for raw materials that are not easy to ripen and need to be simmered for a long time, such as stewed turtle, stewed old hen soup, casserole and old duck pot. ?
? Mixing is mainly used for raw and cooked raw dishes that can be directly imported, and it is a common custom for local families to cook cold dishes. Such as cold cucumber, cold celery and so on. ?
? Lotus root starch balls are local food in Yanfu area, with a history of more than 2 years. Lotus root starch balls can be used as both seasonal snacks and banquet delicacies. They are characterized by a smooth and even outer layer, a transparent and dark brown color, a sweet and refreshing filling, and a rich osmanthus flavor in the soup, which is fragrant and delicious when tasted. ?
Funing cake, also known as Yudai cake, is produced in Funing, Jiangsu. High-quality glutinous rice, pure sugar, refined oil and high-grade candied fruit are selected and processed according to their proportions. Its strip shape is complete, its edges and corners are clear, its thickness is uniform and its size is consistent. Funing big cake has the characteristics of white color, thin slice, moist and soft, affordable, open and burning. But it should not be stored for a long time. It tastes sweet and nutritious, and is suitable for all ages. ?