In the middle of the ocean, there are many magnificent natural landscapes and unique food culture. It seems that Chinese people in the ocean are particularly strict in their pursuit of food, not only pursuing natural beauty, but also paying attention to delicate beauty. One of the main ways to eat foreign rice noodles is to make and mix them now, which is also called mixed powder or scalded powder. For this delicious food, many people in several towns and villages in the west of Jiaocheng, such as Yangzhong, Hubei and Shihou, have an unforgettable complex for it.
For Yangzhong rice noodles, many people in Xixiang, Jiaocheng, that is, people in several towns and villages in the west of Jiaocheng, such as Yangzhong, Hubei and Shihou, mostly have such childhood memories: every morning, many people take a big basin with seasonings such as lard, chopped green onion, monosodium glutamate and soy sauce, and go to the village rice noodle shop to buy mixed powder (also known as "scalded powder") to eat. At that time, there were already many people in the shop, all waiting together.
I saw the big stove burning fiercely in the shop, and the milky hot water was rolling and steaming. There is a rice noodle pressing machine made of wood and iron on the top of the pot. The shopkeeper puts a ball of ground and made rice noodles into the groove, and then presses down the pressure bar hard, so the rice noodles with thick chopsticks, flexible and full of tendons flow into the pot. After boiling for two or three minutes, they are fished out with a bamboo sieve, put them in a bowl with seasonings while they are hot, and then sprinkle with pickled ginger. Mixed rice noodles full of rich and unique fragrance make people unable to stop stuttering.
As the name suggests, the "foreign-made mixed powder" restaurant was originally spread from towns and villages in the middle of the ocean, tiger shells and Shihou in Jiaocheng. Now, even in Jiaocheng Chengguan, most of its diners are from Xixiang in the middle of the ocean. This way of eating has a long history, and it is a kind of food that is very popular among local people. Like meatballs in Jiaocheng District, many people can't get tired of eating them from snacks to big ones, which is the most popular home-cooked staple food. But the novelty is that local people usually only eat mixed rice noodles in the morning, but eat less at lunch and hardly eat at dinner, perhaps because of their unique way of eating mixed ginger. It also proves from the side that "eating ginger in the morning is better than eating tonic soup".
According to some records, Ningde people in eastern Fujian have a light taste, and the most commonly used cooking method is "white baking", that is, cooking with clear water. However, there is no spicy taste in the towns and villages in the middle of the ocean, and the spicy taste advocated by local people is very special, not from pepper, but from ginger. "Powder mixed with foreign materials" is quite famous in the middle of the ocean and Jiaocheng Chengguan, but foreigners often balk at it because it is "half a bowl of rice noodles and half a bowl of ginger". In the past, the supply of ginger in rice noodle shops was open, and locals often felt that it was not tasty enough. It was natural to grab two handfuls of shredded ginger. Now, the price of ginger is relatively high. If you feel that there is not enough ginger, you often have to pay more if you want to eat more. When it comes to the "partner" who mixes gouache, "pig's feet frozen" is definitely the first, followed by "egg flower soup".
Take pigs with skin thickness over 1 kg, cut pig's feet into pieces within one hour after slaughter, soak them in water to remove blood, scoop them up clean, then put them in a pressure cooker, add some cooking wine, soy sauce and salt to taste, until they squeak for two minutes, then put out the fire and cool them, remove floating oil from the soup. Chinese and foreign country banquets are often eaten with fried yellow dumplings, which is affectionately called "couple's set meal".
"Pig's foot jelly" is also one of the western and Chinese delicacies. The top layer is condensed with a layer of white grease, which is cut into slightly square blocks, black, red and translucent. Steaming flour mixed with "pork knuckle jelly", plus a bowl of light egg drop soup sprinkled with chopped green onion, is the favorite breakfast of foreigners and Chinese! Light cake, also known as jiguang cake, is one of the most popular traditional cakes of Han nationality in eastern Fujian. According to the records of Fuzhou and Ningde, in the forty-second year of Jiajing in Ming Dynasty (AD 1563), Qi Jiguang led an army into Fujian to chase and annihilate the enemy, and it rained for days, so the army could not raise a stove. Qi Jiguang ordered to bake a simple biscuit and hang it on the soldiers with hemp rope as dry food, which greatly facilitated the battle to wipe out the enemy. Later, this small cake flowed into the people, which was not only widely eaten, but also became a necessary offering to worship the ancestors of the gods. Later generations felt sorry for Qi Gong, so they called this cookie "light cake". There are different styles of light cakes circulating all over eastern Fujian. Due to regional differences and different eating habits, the light cakes in various places have their own innovations in the inheritance of skills, which makes the light cakes taste different. Among them, the light cake in Jiaocheng Ocean is famous for its strong taste and changeable flavor. The crust of the freshly baked light cake is crisp, but the cake capsule is soft. Chinese light cakes are also divided into sweet, salty, stuffed and unfilled, which makes them delicious and attractive to Xian Yi, young and old. On the right is a salty cake; There is a sweet cake with sugar filling in the middle; On the left are cookies without stuffing.
There is an authentic light cake shop at the end of Laojie Street in Yangzhong Town. Every day, there is always an endless stream of diners. If you don't make a reservation in advance, I'm sorry you have to wait for half an hour. The light cakes made by this light cake shop exude a strong fragrance and taste, which always makes people miss it very much and enjoy a good reputation.
For light cakes, the taste of crispy gluten is the common pursuit of light cakes. The crust of the freshly baked light cake is crisp, but the cake capsule is soft; After a period of time, the cooled light cakes will show the taste of their ribs, and it is convenient to carry these light cakes in a string with a rope, which is why the cake embryo should be perforated. Light cakes have different flavors, such as salty (in fact, the stuffing is sweet, but it is called "salty cake" in the local dialect), stuffed and unfilled, which makes them delicious and attractive, and they are popular in Xian Yi, young and old. There are endless dishes made of light cakes, and major hotels and restaurants also treat it as a special dish to entertain guests and friends from afar. Around the Spring Festival, it has become a snack that many returnees have been thinking about for a long time. When traveling at ordinary times, the cheap and easy-to-carry follow-up cakes are also dry food that locals often bring.
Being good at changing the way you eat is the sublimation of China people's recipes. Cut the light cake into clams, add the bad meat, steamed pork, sherbet and moss, pour some vinegar and garlic juice, and take a bite. It's delicious. Chinese people in foreign countries pay more attention to the variety of ways to eat light cakes, but the most talked about are snail light cakes and squid fried light cakes. It is said that long-term consumption of light cakes has certain nourishing effects on the stomach.
It's hard to associate the light cake with delicacies and famous spots just by looking at its shape. But in the long river of time, it has supported countless sergeants and people with its simplicity, and passed it down from generation to generation. There are many unique foods in the ocean that are unforgettable, far more than the familiar gouache in the ocean. A table of very authentic Chinese and foreign dishes: crispy chicken roll, dried bamboo shoot soup, fried pork knuckle, frozen pork feet, medicated old duck soup, fried light cakes ... Each farm dish deeply stimulates the taste buds of diners. The dried bamboo shoots, ginger, glutinous rice, rice wine, scalded powder, light cakes, pies, rice cakes and medicated diets in the ocean are also very famous. Original and original farm food, this is the characteristic farm food in foreign countries.
Boiling Fish with Golden Pepper
Slices of snakehead weighing more than 3 kg are selected, put into a container, add clear water to remove blood until it is clean, add appropriate amount of honey sauce, stir evenly and marinate for more than 5 hours. Stir-fry bean sprouts, lettuce, cucumber, yuba and cold rice noodles to the bottom of the pot, boil with clear water, pour in fish fillets and cook, pick them up and put them above the bottom of the pot, sprinkle with special seasoning, pour oil and release vegetables.
fried chicken rolls
crispy chicken rolls are an essential traditional snack for rural banquets in the middle of the ocean. The practice of chicken rolls in foreign countries: take 5% fine pork belly and chop it up by hand to 9% rotten. In a large container, take a slice of Chinese bean curd and a proper amount of monosodium glutamate, and stir well. Add a proper amount of ground fried peanuts, dried shrimps soaked in water, Jiang Mo and chopped green onion, and mix well, with moderate humidity and not too soft. Then, spread a pair of "pig net oil" on the table, take out the mixed chicken roll material from the basin, and wrap a pair of pig net oil with three kilograms of mixed minced meat into a cylindrical strip the thickness of a fluorescent lamp tube.
Noodles and eggs
Eight Immortals Cake
Tianshan green tea is famous for its high fragrance, strong taste, green color and resistance to soaking. In 1982, it was rated as one of the 3 famous teas and won the third place in baked green tea.
Tianshan green tea is the best and most famous green tea in Fujian, which originated in Zhongtianshan, Tiepingkeng and Liping Village in Jitou after Xiazhang of Tianshan Mountain in Xixiang. The main producing area extends from the "central gourd" of Wuping Mountain, connecting Zhanghou in the east, Jietou in the west, Liutian in the south and Qinyu in the north. It is distributed in the inner, middle and outer Tianshan Mountains, and Fiona Fang is about 1 kilometers, with nearly 1 villages. According to the Records of Ningde County, Tianshan green tea has experienced a period of change and evolution. Song Dynasty produced group tea and cake tea, as well as milk tea and dragon group tea. In the Yuan and Ming Dynasties, "tea cakes" were produced as gifts and sacrifices. Around 1781, the bud tea produced in Tianshan Mountain has been listed as a tribute. After the Ming and Qing dynasties, it mainly produced fried green strip tea. After several changes, it was only in 1979 that it was transformed into baked green tea and became a high-quality raw material for high-grade scented tea. Its main characteristics are green color, green soup color and tender green leaves, and it is known as "three greens". Its shape is tight and thin, even and green, with beautiful front seedlings and much fuzz; Fragrant like a pearl orchid, elegant and lasting, with a strong taste and sweet taste; The soup is clear and bright. The tea is very resistant to brewing, and after three or four times of soaking, the lingering fragrance still exists. Zhou Bin, Zizhifu (1331-1395), was born in Yangzhong Street. End-to-end elegance, generosity, sensuality, and profit are not tempted. Lead the township to recommend and award Professor Jianning. There is a division of language with the county, all of which are political and religious, not official and not private. Ping, Yunnan, wrote a congratulatory table and said it was a gift of gold coins. When the rank was full, Emperor Wu of Hong summoned the temporary hall to serve as a consultant. Worship zhongdu guozi company. After Zhou Bingong took office in imperial academy, he "took pains to teach art, and supervised the students with his family. imperial academy was often brightly lit, and the sound of chanting reached midnight. He won "3, people from traveling" with the respect of "being a teacher by example", and nurtured Zhu Yunwen (Emperor Jianwen), Zhu Di (Emperor Yongle), Yang Rong (Prime Minister), Zheng Ci (Shangshu) and other princes and ministers and talents of many countries.
Zhou Bingong was transferred to Zuo Changshi of the Prince of Qi, and took charge of the internal affairs of the Prince of Qi. He was honest and upright, and dutifully assisted the Prince of the East Palace and the King of Qi, and achieved remarkable achievements. Ming Taizu bestowed "Mr. Guo Zi".
Zhou Bin is introduced in the Ming History:
Zhou Bin (1331 ~ 1394) was born in China. In the fifth year of Ming Hongwu (1372), he took the township examination and awarded Professor Jianning. Take up the post, devote oneself to the study of students, and cultivate talents. He has always been talkative and eloquent. What you talk about with the county is a political and religious plan, and you never talk about private affairs, and you are not official or private. At the beginning of the Ming dynasty, the military revolution was still going on, the society was restless, and there were many educational disadvantages. In order to repair the disadvantages and sharpen the learning, he taught his disciples in Li Yan canon; Encourage them to strengthen the style of scholars and inspire them to study; Reward and praise poor and diligent young people. Zhou Bin knows people well. When Professor Ren Jianning was appointed, Yang Wenmin, a student, came from a humble background and came from a poor family. Seeing his extraordinary temperament, he devoted himself to instructing him. One day, he said to Wen Min: "Zi Qi knows extraordinary things. If you make progress in the future, you should cherish the old and not see it. You should benefit from it!" Wen Min made great progress in learning under his instruction, and became famous as a teacher. Zhou Bin's family precepts were strict, and he studied hard. His son, Zhou Shu, was proficient in six arts, and he was famous for his good painting. At that time, people had to be convinced of his knowledge, talent, vision and good parenting.
in August of the 14th year of Hongwu in Ming dynasty (1381), Ming Taizu sent troops to pacify the remnants of Yuan soldiers in Yunnan. In the following year, he wrote a letter to the world of Daqing and selected talents. Zhou Bin wrote a congratulatory table and presented it. After reading it, the emperor was deeply satisfied, "with the gift of gold coins"; He was also summoned in the temple to inquire about the plan of governing the country. He commented on the current politics, praised the good and belittled the bad, and Kan Kan spoke frankly, without any taboo, so it was more important to focus on the straight section than on the time. In sixteen years, Zhou Bin was appointed as the secretary of imperial academy. Once in place, I worked tirelessly to teach art and supervise the students with my family. Imperial academy is often brightly lit, and the sound of chanting reaches midnight.
at ordinary times, he is strict with self-discipline, sincere and forgiving, and his demeanor is also admired by scholars.
in the seventeenth year, he was called back to Kyoto, which was called the left long history of the Qi Palace. He was "upright and upright" and tried his best to assist the King of Qi, with great achievements. A few years later, he returned to his hometown because of his mother's funeral. Died of illness at home.
after Zhou Bin's death, he was buried in Qipanshan Mountain in Yangzhong Town on the first day of November in Wuyin Year of Hongwu (1398), and was enshrined in Xiangxian Temple. Qin gave the plaque "Mr. Guo Zi" ("in the literature" on the back). After a visit to his residence, Chen Yunlu, a native of Mingyi, wrote a poem praising the cloud: "Excellence is at the top of the mountain, talent and knowledge are always ahead, and Pingman is endowed with the weight of Dan Feng, and the name of Imperial College is Beidou Hanging." Zhou Bin's "Learning Ancient Zhai Ji" has been lost.