1: Shrimp dumplings
Shrimp dumplings are the traditional beauty of Guangdong tea houses and restaurants. Guangdong people drink tea without a cage of shrimp dumplings. Excellent shrimp dumplings, the skin is as white as snow, as thin as paper, translucent, and the stuffing is faintly visible. They taste smooth and fresh, and are delicious and attractive.
Shrimp dumplings originated in Wufeng Village, Henan (now Haizhu District), Guangzhou in the late 192s. The village overflowed into two banks. After catching fresh shrimps on the shore, the locals peeled them and steamed them with powder. Their juice did not flow out and was extremely delicious. Over time, they gained a reputation and became popular in the city. After continuous improvement, their shapes were changed from angular to comb-shaped, and each one was not less than 12% off.
Later, the skin of shrimp dumplings was changed from rice flour to wheat starch, and it was cooked with boiling water. The raw materials of the stuffing were also improved, that is, fresh shrimp meat and cooked shrimp meat were used in a reasonable proportion (ironed with hot water to remove oil to improve the taste), dehydrated fresh bamboo shoots and lard were used as flavoring materials, and steamed with strong fire to achieve crystal clear, red and white stuffing.
at present, it is really difficult to find a truly beautiful shrimp dumpling, mainly because of the problem of cooked noodles. In the past, cooked noodles were made by grinding wheat into pulp and drying it in late autumn every year, and repeatedly exposed to the sun, without any materials, and the texture was crystal clear, transparent and cool. Nowadays, the demand is large, and the exposure is changed to drying. This method makes the dough sticky and uncomfortable.
Shrimp dumplings are made with exquisite workmanship. The cooked noodles and raw flour are made into shrimp dumpling skins. Fresh shrimps are washed, shelled, drained, crushed and stirred into meat glue, and the fat meat is cut into fine particles, scalded with boiling water until it is just cooked, and then soaked with clear water to make the fat meat cool and not oily; Add egg white, shredded bamboo shoots, flavor powder, sesame oil, pepper and other ingredients, freeze and make shrimp dumplings and steam them. Shrimp dumplings are thin and translucent, and the stuffing of fresh dumplings in the skin is faintly visible, shaped like a comb of bananas. Because of its beautiful appearance, delicious and smooth taste, it is highly praised by diners at home and abroad. New varieties such as chicken shrimp dumplings and crab shrimp dumplings introduced in recent ten years are more favored by diners.
two: Hainan powder
Hainan powder is a flavor snack in Hainan, which has a history of more than 5 years and is the most distinctive flavor snack in Hainan.
Hainan powder is not only delicious, but also looks good. White powder in a bowl, sprinkle with shrimp sauce, tender pepper, chopped green onion and fried peanuts. I can't wait to eat a bowl at once.
there are two kinds of Hainan powder: coarse powder and fine powder. The ingredients of coarse powder are relatively simple. Just pour hot sauerkraut beef soup on the coarse powder and sprinkle a little shrimp sauce, tender pepper, chopped green onion, fried peanuts and other ingredients, which is called "coarse powder soup"; The fine powder is more exquisite, and it should be mixed and pickled with a variety of ingredients, spices and sauce, which is called "pickled powder". Hainan powder usually refers to this kind of "pickled powder".
the method of Hainan powder is very simple: when guests come, grab a proper amount of net vermicelli and put it in a bowl, add a proper amount of soy sauce, garlic paste, peanut oil or sesame oil that has been sauteed with garlic, cooked black bean sprouts, hot sauce made of shredded pork, shredded bamboo shoots, shrimps and raw flour, shredded beef, shredded squid, fried peanuts, and fried sesame seeds.
it's also interesting to eat Hainan powder. When I eat powder, I like to eat it one by one. After I find the "head" of powder, I breathe it into my mouth with a hiss. It's really smooth and refreshing! When eating shredded pork, peanuts and shredded bamboo shoots, I first lick its "coarse" taste with my tongue, and then chew it carefully to taste its "fine" taste.
One day when I was eating Hainan powder, the juice spilled all over my face because I sucked it too hard, which made me flustered.
Hainanfen is just one of the snacks in Hainan. Of course, there are many other kinds, but Hainanfen is the most famous one. If you come to Hainan to play, don't forget to eat Hainan's flavor snack-Hainan powder!
three: mutton bread in soup
As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.
mutton bread in soup is very particular about both the way it is made and the way it is eaten. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.
The most important thing to eat mutton bread in soup is to break the bread. The finer it is, the more delicious it will be when it is soaked. Usually, it is enough to beat the soybeans into small pieces. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art.. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. That rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.
at this time, I also forgot to be a gentleman, and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"
The mutton bread in soup is not only delicious in color, flavor and shape, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.
mutton bread in soup is now famous. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.