Shrimp dumplings are traditional delicacies in Guangdong teahouses and restaurants. Cantonese 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 filling is faintly visible. They are tender and delicious.
Shrimp dumplings originated in Wufeng Village (now Haizhu District), Henan Province, Guangzhou in the late 1920s. The village flooded the banks. After catching fresh shrimps on the shore, the locals peeled off the shrimps and steamed them with flour. Its juice didn't flow out, and it was very delicious. Over time, it gained a reputation and became popular in the city. After continuous improvement, its shape has changed from a corner to a comb shape, and it has been carefully folded and sealed. Each shrimp has at least 12 curved comb folds.
Later, the skin of shrimp dumplings was changed from rice flour to flour (wheat starch) and boiled in boiling water. The raw materials of stuffing have also been improved, that is, fresh shrimp meat and cooked shrimp meat are used in a reasonable proportion (ironed with hot water to enhance the taste), dehydrated fresh bamboo shoots are sharpened and seasoned with lard. Steamed by fire, crystal clear, red and white stuffing, inexhaustible, memorable.
Looking at the present, it is really difficult to find really beautiful shrimp dumplings, mainly because of the problem of cooked noodles. In the past, cooked noodles were made by grinding wheat into pulp and drying it in the sun in late autumn every year, and repeatedly exposed to the sun. Without any materials, the texture was crystal clear, transparent and cool. Now the demand is large, and the exposure is changed to drying. This method makes the dough sticky and uncomfortable.
The production of shrimp dumplings is more exquisite, and cooked noodles and raw flour are made into shrimp dumpling skins; Wash fresh shrimps, remove shells and drain, crush and stir into meat glue, cut fat into fine particles, blanch with boiling water until just cooked, and then soak in clear water to make the fat cool and not oily; Add egg white, shredded bamboo shoots, seasoning powder, sesame oil, pepper and other ingredients, freeze and make shrimp dumplings. Shrimp dumplings are thin and translucent, and the fresh dumplings in the skin are faintly visible, shaped like a banana comb. Because of its beautiful appearance and delicious and smooth taste, it is well received 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 500 years and is the most distinctive flavor snack in Hainan.
Hainan powder is not only delicious, but also beautiful. Put the white powder into a bowl and sprinkle with shrimp paste, 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: one is coarse powder and the other is fine powder. The ingredients of coarse powder are relatively simple. Just pour the hot sauerkraut beef soup on the coarse powder, sprinkle a little shrimp sauce, tender pepper, chopped green onion, fried peanuts and other ingredients, that is, the "coarse powder soup"; Fine powder is more exquisite, and it is made by mixing and pickling with various ingredients, spices and sauces, which is called "pickled powder". Hainan powder usually refers to this kind of "pickled powder".
The method of Hainanfen is very simple: when guests come, grab a proper amount of net vermicelli and put it in a bowl, and add a proper amount of soy sauce, mashed garlic, peanut oil or sesame oil fried with garlic, cooked black bean sprouts, spicy sauce made of shredded pork, shredded bamboo shoots, shrimp and raw flour, shredded beef, shredded squid, fried peanuts, fried sesame seeds, crispy fried bread and chopped parsley.
Eating Hainan powder is also interesting. I like to eat powder one by one. After I found the "head" of the powder, I hissed it into my mouth. 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 on my face because I smoked too hard, which made me flustered.
Hainan powder is just one of the snacks in Hainan. Of course, there are many kinds, but Hainan powder 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 and bread pieces 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 delicious foods you must taste.
The practice and eating method of mutton buns are very particular. When making, first clean and slice the high-quality mutton, and then add various seasonings to boil it. At this time, the store will give you a big bowl and two steamed buns.
The most important thing to eat mutton buns is to break them. The finer the better, the more delicious it is after soaking. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton bread in soup is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red Chili oil floats on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed bread are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, with vermicelli like layers of waves, steamed meat like an island dotted with green onions like lush trees dotted on the island.
The smell of mutton bread in soup is also very attractive. The rich fragrance has spread around with the hot air, and it hooked my nose like an invisible hand, making my mouth water.
At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The mellow mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil 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 like it better. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I had a fever and was sweating all over. In short, I just said one word: "Cool!"
Mutton bread in soup is not only delicious, but also has a long history, which may be 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 of Song Taizu lived in poverty and lived on the streets of Chang 'an. One day, there were only two 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 steamed bread and began to eat. He was very hot, and the feeling of hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.
Mutton bread in soup is very famous now. 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.