Living in Chapter 14: Worship Gifts and Delicacies

Qifengchi

1. Shredded mutton and buckwheat soup

I like to eat, and I can never make do with eating and drinking wherever I go.

After coming to Chongli for a month, I have basically mastered what is delicious here. Chongli mutton is authentic, fresh and tender, and cheap. Shops along the street sell beef and mutton next to each other.

whatever you want, it's the same price regardless of the part. Fresh tenderloin is only 28 yuan a catty. I bought one at a time, weighed it, and it was less than three pounds. Go home and cut it into small pieces and share it in the refrigerator.

I came to Chongli and bought a box of buckwheat noodles in Yonghui Supermarket in Zhangjiakou, with a bag of two or two.

There is a single variety of local Chinese cabbage, but it tastes slightly sweet.

after buying mutton, I ate breakfast at home. Get up in the morning, put cold water in the spoon, put buckwheat into the water and heat it at the same time. When the buckwheat noodles are boiled, boil two pieces, take out the buckwheat noodles and put them in a bowl. Then brush the spoon, put the sesame oil, put the chopped onion and garlic into the spoon, stir-fry the shredded mutton in the spoon after frying, put the soy sauce to make the mutton tender, then stir-fry the shredded cabbage in the spoon, stir-fry the cabbage leaves, put the salt in a bowl and stir it evenly with the buckwheat noodle soup. The buckwheat noodle mutton soup made in this way is not only delicious, but also tender and tender.

This kind of breakfast is not only affordable, but also nutritious and healthy. Both worshippers and tourists may wish to try it.

second, stir-fry soybean sprouts

Chongli people love to eat well-made soybean sprouts, and all the vegetable and fruit shops along the street have well-made soybean sprouts. I don't know exactly how Chongli people eat them. After coming to Chongli, every time I buy food, I buy soybean sprouts for two or three dollars. Chongli selling vegetables has its own characteristics. Bean sprouts are soaked in water, and tofu is also soaked in water. I don't think the purpose of selling like this is to increase weight, but it may be the habit of worshippers.

The sprouted soybean sprouts have higher nutritional value and are rich in nutrition.

I have tried many ways to eat it. I wonder if worshippers eat like this.

first, wash the soybean sprouts and control the moisture, and cut some diced carrots, diced peppers and diced pork belly for later use.

then brush the spoon, add sesame oil, add onion, ginger, garlic and pepper to fry until fragrant, stir-fry pork belly, add soy sauce and water, and stew the bean sprouts in the spoon until the soup doesn't pass the bean sprouts. When the bean sprouts are cooked, add a little salt, then put the diced carrots and peppers into the spoon and turn them over to get the spoon.

This dish is characterized by nutrition, affordability, spicy and refreshing taste, beautiful color and eye-catching appearance. It's the best side dish.

3. Wowo of Youmian

Chongli's Wowo of Youmian is delicious. This delicious food is definitely a must. Come to Chongli, a famous local novelist Zhu Yueping asked friends in the district to accompany me to drink.

The sun set quickly in Chongli. Maybe the mountain blocked the light, and the hotel lights were all on before six o'clock.

We came to a famous peasant restaurant in the north of the city and sat down in a room in the basement.

Zhu Yueping first ordered the special Youmian Wowo of Chongli. The dishes are secondary.

it didn't take long, and several drawers of steamed oat noodle were served on the table. Bowls of brine were also brought up. What ingredients is the halogen in the small bowl? I can't see it. I heard that it is diced pork and mushrooms, as well as tomatoes and eggs. I put a nest of oat flour in it, dipped it in brine and tasted it. The nest of oat flour was soft, delicate, smooth and slightly sweet, with a unique taste. There is room for aftertaste.

After tasting the Wowo of Youmian, I was thinking about a question, what a good local food, why didn't it be done? The key is the cultural gap. I have told many restaurant owners that as a farmhouse restaurant, you should cook your own meals every day and do dishes that you don't want to eat every day. This is what customers like to eat. Big fish, big meat, delicacies and seafood. Customers in the city are tired of eating them. No matter how good you do, you are not as good as the chefs in the city.

but the bosses wouldn't listen. If Chongli's Youmian Wowo is well prepared, I think it will definitely attract customers to like it.

Try my suggestion. The marinade should be thicker, not soup and water, and the utensils should be exquisite. Put the marinade into tasteful utensils without eating, and you will have an appetite at first sight.

The bittern made in this way will definitely improve the quality of the oat noodle.

4. Tofu from Chongli

After I came to Chongli, I found that Chongli people love tofu. Walking in the street, I saw worshippers with tofu in their hands everywhere.

Chongli's vegetable shops face the street, one by one. Go in and have a look. The white plastic box is soaked with milk-white tofu. Chongli's tofu is sold by the piece, regardless of the catty. Rectangular tofu is three yuan a piece. Cut it into two pieces and it will become a square. One piece sells for one and a half. The clear, cold and clean water of worship ceremony is what the worshippers proudly say. Our water here is mountain spring water. It's clean and sweet, just like Nongfu Spring. This is not an exaggeration. I also felt it when I came to Chongli. Needless to say, the air here is blue sky and white clouds every day. Then there is water. The water of Chongli is clear, transparent, clean and sweet, and it is safe to drink directly without bleaching powder and any disinfectant.

as the saying goes, the key to good tofu is good water. No wonder, Chongli's tofu is ready, and it needs to be soaked in water.

I haven't asked Chongli people how to eat tofu every day. I don't think a worshipper who is extravagant, simple and honest will never make any new tricks on ordinary tofu.

Boiling tofu with Chinese cabbage may be the favorite of worshippers, because worshippers carrying tofu are also carrying a Chinese cabbage.

Chinese cabbage is boiled with tofu, and people who worship Li will not be bored after eating it for several lives.

Because ordinary tofu has nurtured several generations of simple worshippers, tofu is still the essential life and the root of life of worshippers today.

V. Chongli Handmade Noodles

Chongli's Shangpin Handmade Noodles Restaurant is very famous. Every day, customers are full, and most of the people who come here to eat noodles are skiers in Beijing and Tianjin. Although the handmade noodles here cost ten yuan a bowl, the guests sitting at the table waiting for the call are still very patient.

Shangpin's handmade noodles are really handmade. Snow-white noodles, the somersault is as white as silk, cooked in the pot, not batter, but more somersault. It tastes smooth and biting. There are six kinds of marinades in the soup, including common tomato and egg marinade, pickled mustard tuber and shredded pork, diced garlic, edible fungus and egg marinade, bean and mushroom marinade. These bittern are packed in six stainless steel rectangular boxes, and the guests can have whatever they want. The brine is very thin, and there are few ingredients in the brine.

I heard from local elders that Chongli's handmade noodles have a long history, which can be traced back to thousands of years. According to historical records, noodle soup was not called soup at first, but called cake. At first, it was actually noodle soup. The dough was torn into pieces in your hand and cooked in the pot. Soup cake is also called boiled cake. According to "Qi Min Yao Shu", firstly, knead the strips to the thickness of chopsticks, cut them into one-foot-long sections, and put them in a plate and soak them in water. Then knead it on the edge of the pot until it is as thin as leek leaves, and boil it in water.

The noodles we eat today were called soup cakes in ancient times. According to Ma Yongqing's Lazy True Son in Song Dynasty, "Soup cake is longevity noodles today." The Qing Dynasty's "Gui Si Cun Draft" records: "Noodles are called sliced noodles, Lamian Noodles, vegetarian noodles, dried noodles, noodle soup, vegetarian cakes and noodles introduced by water." Because the soup cake is sliced on the table with a knife, it is no longer supported by hands, so it is called not supported. The soup cake needs to be boiled in water, so it is called water-led cake, and it is also called water cake. The color of soup cake is as white as jade, so it is also called soup jade. Soup cakes originated in the Han Dynasty, with a history of more than 2, years. During the Song and Yuan Dynasties, there were more and more noodle making methods. There were more than ten kinds of famous noodles in the market in the Northern Song Dynasty, including plain noodles, noodles with meat, big noodles and Huimian Noodles cooked with tung skin. In the Ming and Qing Dynasties, pulled noodles, Daoxiao Noodles and other varieties appeared.

I haven't verified when Chongli's handmade noodles originated. What I care about is his noodles and brine. I come to Chongli and often taste Shangpin's handmade noodles and brine.

Chongli doesn't produce wheat, and Shangpin's flour is the first-class refined flour imported from other places, so the rolled noodles are not only tumbling, but also as thin as silk, cooked in a pot, without batter, and even more tumbling. It tastes smooth and the somersault is biting. In the morning, I came to Shangpin for a bowl of handmade noodles, ordered a spoonful of diced diced pork with mushrooms, and stirred them evenly. Then I had two cloves of garlic, which was delicious. By noon, I still didn't feel hungry.

Some people say that ten yuan a bowl of handmade noodles in Chongli is too expensive. If you stand at the counter and see the old man bending over to cook noodles in the kitchen window, you will think that all the bowls of noodles sold here are rolled by him. When you see his bent posture, you will feel that ten yuan for a bowl of handmade noodles is not expensive.

6. People who worship Li love meat

There are many meat shops in Chongli, just like vegetable and fruit shops, one is next to another. In a small county with less than 5, people, the sales volume of pork far exceeds that of my city.

Chongli's pork is good, with thick fat and little lean meat. It's so fat that it's three inches thick, and it smells very fragrant when you look at it.

The pigs in Chongli are fed all grain instead of feed, and kept in captivity for a long time, so the pork is fragrant. The next day when I came to Chongli, I couldn't resist the temptation, so I bought a few Jin, cut it into inches at home, stir-fried it with white sugar, and simmered it slowly. After more than an hour, the meat in the pot changed, the skin shrank in and the fat came out. The house is filled with the thick smell of pork. Chongli's pork is really delicious. After eating one piece, I don't want to eat the second piece. It's really fragrant, greasy and oily. I stewed a big bowl of meat, and I haven't finished it for a month. There are still a few pieces left. If it weren't for the help of Chongli's friends, the bowl of meat would probably have to be eaten in summer.

Chongli people love to eat pork. When they walk in the street, they see Chongli people carrying tofu and bean sprouts in one hand and pork in the other. I heard from the local people that they can satisfy their cravings every day if they have money. This is the worship ceremony in the past. The worship ceremony is not what it used to be. It was called the Winter Olympics. There are more tourists here, and there are many foreign cars running on the street. Although the passenger flow is large, the price of meat has not risen, and fresh pork is only eleven yuan a catty.

it's hard to say why people who worship rites like to eat meat, but one thing is that people who worship rites are not greedy.

People who worship rites eat two meals a day. At eight o'clock in the morning, I began to cook rice, oat noodle, oat noodle fish, and bittern must have meat. What the locals said was tofu stew and Chinese cabbage.

I'm not sure whether this big meal is breakfast or lunch. After ten o'clock, the worshippers were full of food and drink, and went out of the house. They liked to gather in crowded places. In front of the supermarket, on the roadside, worshippers gathered around the terrazzo chopping block prepared by the government to play poker, and more than a dozen people dialed poker. There were hundreds of onlookers. It's past noon, and people don't leave. They play until the sun goes west.

by five o'clock in the afternoon, all the people had dispersed, and the people in the street were gradually scarce. The worshippers had already gone home for dinner, and the dinner was definitely inseparable from the tofu and cabbage stew.

Seven, fried noodles with dried beans

The local dishes in Chongli socialist farm yard are very delicious. After coming to Chongli, some friends invited me to drink at night, and we went to the farm yard by tricycle.

Chongli's taxis are very special, and all the streets are full of red three-wheeled motorcycles with rich roads.

If you take a taxi in Chongli, it's five yuan as long as you don't get out of Chongli. The red three-wheeled motorcycle, Fulu, arrived at the socialist farm yard within a few minutes of striking a light.

When you enter the restaurant, take a seat and order. Friends order fried vermicelli with dried beans, hot pot with pork intestines, stir-fried shrimps and other dishes. The staple food is Youmian Wowo. When drinking, my friend introduced fried vermicelli with dried beans. This dish is the most famous local dish and a favorite dish of Chongli people.

When the dish is served, let me have a look at the appearance of the dish. Green shredded dried beans are served with potato vermicelli soaked in soy sauce, and green chives and red meat pieces are added. The appearance is smooth and bright, and bright red linseed oil floats on the plate. I tasted it while it was hot, and the dried bean somersault contained a strong smell of dried vegetables and sunshine. Potato vermicelli is smooth and chewy, and the vermicelli is soaked with the fragrance of sesame oil. Purple inch pieces of braised pork are fragrant but not greasy. This dish tastes good and really has unique local characteristics and food culture taste.

Otherwise, all worshippers love to eat this dish, because it is really good. If you drink with this dish, it is better to use it to stimulate your appetite. Drinking with it is a little greasy, so it is better than eating.

Eight, Chongli cuisine

There is a big dish in the northeast called pork stewed vermicelli, and Chongli also has a big dish called pork boiled vermicelli. It is similar to the pork stew vermicelli in the northeast, but the difference in terms of stewing and boiling is the same.

Chongli's pork boiled vermicelli really has the local characteristics and flavor of Chongli. First of all, there is a difference between the ingredients and the northeast pork stew vermicelli. Chongli's pork is pork belly and pink is potato vermicelli. Practice, cut the pork belly into triangular thin skin, without peeling. The purpose is to reduce the generation of lean meat. Stir-fry the chopped pork belly in a wok with onion, ginger and garlic, and add a little soy sauce to enhance the flavor. Then, put the potato vermicelli in the pot for a few minutes, add salt and a little sugar to freshen up and remove the fishy flavor. Garnish with Chili oil and coriander after cooking.

The characteristics of this dish are that the meat is not greasy, the vermicelli is smooth and tumbling, and the meat is full of flavor. It's an excellent dish for next meal.

After I came to Chongli, I went to the famous socialist farmhouse in Chongli and tasted this local dish. It was delicious, not only with strong local characteristics, but also with a long history of food culture.

as the saying goes, the real culture lies in the people. For hundreds of years, even thousands of years, people who worship rites have continued this way of eating handed down by their ancestors. In fact, this ordinary traditional way of eating is the food culture of worshipping rites.

Nine, Chongli One Pot Out

There is a famous big dish in the northeast, which is called peasant one pot out. In a large iron pot, fat pork pieces are stewed with wide vermicelli dried beans, dried eggplant, potato pieces and tender corn, and a circle of corn flour cakes is attached to the pot. When the pot was stewed with delicious food, the meat was rotten, the dried vegetables were rotten, and the corn flour cakes were ripe. When the lid was lifted, the house was filled with a thick pot of delicious food.

what the northeast people like most is the peasant's one-pot cooking, and of course, the peasant's one-pot cooking has become a specialty of the northeast people.

Chongli also has farmers' one pot, and its practice is basically the same as that of farmers in Northeast China. Perhaps Chongli's one pot is spread from the northeast. However, Chongli's one-pot cooking has added a lot of new connotations, and the varieties in the dishes are richer than those in the northeast. Pork with thick fat is stewed with snow-white wide vermicelli, dried beans, Chinese cabbage, frozen tofu, corn, potatoes and so on. There are also carp, grass carp and catfish in one pot. There are fresh tofu and potato vermicelli, sauerkraut and dried beans in the pot. It tastes unique and delicious. After eating in Chongli for a year, you can't finish tasting it. There are more kinds of cakes pasted on the side of the big iron pot, such as worship of oat flour, corn flour, buckwheat flour and millet flour cakes. When the vegetables are cooked, the cakes are cooked. When the lid is lifted, the fragrance from the farmer's pot and the seduced greedy insects will come out. After I came to Chongli, I tasted different kinds of one pot in several small farmhouses in Chongli, and I felt that each had its own taste and unique taste.

Don't eat stir-fry when you go to Chongli, because the chefs here are very average at cooking, and eating local dishes in Chongli is very tasteful, especially when the farmers in Chongli cook in one pot, which is the real taste of Chongli.

X. Yangxiezi in Old County

The worship ceremony is small with few people. In a small county with less than 3, people, there are many pork shops and mutton shops. The butcher shops on the street are next to each other. Sell here