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Come to Yangzhou, have morning tea and live a fairy life

"I only love living in Yangzhou, where the weeping willows on the banks are filled with spring air." When talking about morning tea, everyone will first think of Guangdong morning tea.

You may not know, but Yangzhou’s morning tea is also a classic.

Getting up early to have Yangzhou morning tea is a must experience in Yangzhou.

Yangzhou's morning tea culture benefited from the prosperity of the salt industry in the Ming and Qing Dynasties. Yangzhou was the largest salt distribution center in the country at that time. When the world's most wealthy Yangzhou salt merchants met the exquisite and delicious Huaiyang cuisine, it naturally contributed to Yangzhou's heroic spirit.

and graceful regional style.

If you can, book a ticket and go.

Escape from the boredom and anxiety in the cubicle and board the green leather train at night. After a good night's sleep, at first light of dawn, I get off the train and go directly to the tea house. I have a cup of tea, a plate of dried shredded silk, a basket of steamed buns and a bowl of steamed buns.

White soup noodles, small bridges and flowing water, blue bricks and black tiles, I have to say, being a Yangzhou native is so happy!

-01- The sense of ritual hidden in morning tea In the lives of Yangzhou people, there is a saying that is most widely circulated: "In the morning, skin contains water, and in the evening, water contains water."

Drinking water in the skin in the morning means having morning tea. In Yangzhou, the place where you have morning tea is called a teahouse, which is mainly for drinking tea. In the early days, it was just to meet the needs of guests for drinking tea. Later, breakfast was introduced. Slowly

, becomes more and more abundant.

A cup of fragrant tea, a few baskets of snacks, and chatting while eating and drinking.

A pleasant day for Yangzhou people starts with morning tea.

Morning tea in Yangzhou is generally green tea. Commonly used teas include Longjing, Biluochun and locally produced green Yangchun tea.

Before the meal, brew a pot of suitable tea, turn the tips of the leaves with the tender green sprouts, and take another sip. It will refresh and relax the muscles and bones, wake up the sleepy eyes of Yangzhou people in the morning, and is enough to appetize and relieve fatigue for the subsequent meals.

.

Then drinking tea must be accompanied by some "tea dishes" to make it enjoyable, and the first choice is "scalded and dried shredded".

To scald the dried silk, first quickly cut a large piece of dried white tofu into thin slices as thin as silkworm wings, almost transparent under the lamp, then cut into thin strips and put them in a small bowl; pour boiling water over them and the dried silk will be cooked.

; Drain the water, shape it into a cone, pour sesame soy sauce, put a pinch of dried shrimps and dried bamboo shoots on the tip, eat it hot in one bite, it will be the first ray of warmth in the morning.

-02- "Bao Da Tian Xia" The tea is brewed, the stomach is awakened, and the steamed buns made daily are ready to be served.

Crab roe soup dumplings have enjoyed a high reputation since the Ming and Qing dynasties.

The best time to taste crab roe soup dumplings from "Fuchun Tea House" is from August to March of the following year.

Although it looks flat on the plate, if you lift it up carefully with chopsticks, a magical scene will appear - the soup dumpling instantly turns into a "little lantern", and through the light, you can even see the soup swaying inside!

Because its skin is as thin as paper, the materials used are exquisite.

Therefore, when eating crab roe soup dumplings, you must remember a formula called "open the window first, then drink the soup", because the soup dumplings are rich in juice, and the rest is crab roe and crab meat.

Insert the straw into the bun, wait for the heat to dissipate a little, and then take small sips to absorb the soup. The soup is thick, the meat is rich, and the skin is thin and the tendons are soft.

At this time, dip it in some balsamic vinegar and some shredded ginger, and the freshness of the crab flavor will be fully stimulated.

Among the Yangzhou steamed buns, three diced buns and five diced buns are also deeply loved by people. The "three diced" fillings refer to "diced chicken, diced meat and diced bamboo shoots". Large diced chicken, medium diced pork, and diced bamboo shoots.

Small, matched according to fixed proportions, and the taste is tempting.

On this basis, add sea cucumbers and diced shrimps, and it becomes "Wu Ding Baozi".

The sea cucumber is nourishing, the chicken is delicious, the pork is fragrant, the winter bamboo shoots are crispy, and the shrimp is tender. The five flavors blend together, and the delicious marinade almost penetrates the thin skin of the bun.

Yangzhou people take the details of these foods seriously and are not perfunctory. Perhaps this is the real reason why Yangzhou is called the world’s capital of gourmet food.

-03- Wait, there is a surprise when you eat a bowl of noodles. Dumpling noodles, as a northerner, when I heard about it for the first time, I thought it was a delicacy made of dumplings and noodles.

However, the "dumplings" that Yangzhou people call are actually wontons with paper-thin skin, and the noodles are also different. They are flat noodles that are only found in the southwest.

The soup base of the dumpling noodles is made from some river freshwater and shrimp roe soy sauce, which has a strong umami flavor.

The soup itself is a accumulation of flavors, and minced garlic is sprinkled at the end, giving it an alluring aroma.