The oil is bright, and the burnt snake section in Huang Chengcheng instantly becomes dense and white bones

So they eat non-toxic, dull-witted seal snakes, water snakes eat meat heads, poisonous, unruly poisonous snakes eat like rice shovels, and cobras eat "supplements". If you eat the huge mountain peaks among the poisonous snakes, you will have both, and of course you will have to pay a price that is not the same as that of the seal snakes.

autumn wind makes three snakes fat. A big seal snake curled up in a flat iron cage. Order a dish of "Salt and Pepper Snakes" and follow the "Minister" (who is in charge of ordering food in Guangdong restaurants and has the power and knowledge to discuss the menu with diners, which is different from the ordinary waiter) to pick snakes like grouper lobsters. Weighed on the scale, it weighed two catties and three catties. When the diners nodded, the man went straight to the patio with the snake. Half an hour later, a dish of oil shone brightly, and Huang Chengcheng, the "snake" arranged radially, came to the table, steaming.

Real gourmets don't let the food slowly cool down when you push me and pass me a cup for a change. They hold their hands and show their white fangs in unison. When the burnt snake section turns into dense bones, just discard the bone dish and breathe a sigh of relief. "Salt and pepper snake meat" is the best effort made by snakes to satisfy human beings' "eating meat in chunks".

Although some generous pot-bellied people will complain that two big snakes add up to an elbow, we can only take pity on such remarks-brother, you are at the wrong table. Try another cooked meat shop.

White bones are like mountains, Indian friend: "The taste of snake meat is between fish and chicken."

I once took an Indian friend to eat snakes. After a mountain of bones, he concluded: "The taste of snake meat is between fish and chicken." As an alien, we can draw such a correct conclusion from the experience of eating snakes once, which shows that the beauty of snake meat is quite objective. The texture of snake meat is indeed between fish and chicken, tighter and more elastic than fish, and smoother than chicken. In addition to salt and pepper, if you want to gobble up snakes, there are brine snake segments, stir-fried snake slices, and beautiful snake segments. Of course, the premise is that your stomach is Cantonese, not Shandong.

I once ate a very folk snake in a town near Shunde. The "King Snake" is not far from the door. With a knife, he cuts off the head of the snake and makes a stroke on his belly, so he can easily peel off the snake skin. Reptiles have a low level of nerve reflex, and the snake is still twisting. It is the kitchen's business to stir-fry the meat. There are two small glasses of white wine in front of everyone at dinner. The host asks a handsome man to show a cup of snake blood and a snake gall in front of the guests, and then drops a drop of snake blood and snake gall in the glass in front of everyone, and the wine turns bright red and green. This way of eating is indispensable, but now I think it is a kind of performance art. The following dishes are nothing surprising, but they are made in the countryside, with bold and special seasonings and stronger aroma.

"Taishi Snake Soup" was handed down by Jiang Taishi, the father of Nanhai Shisanlang, a leading figure in Guangzhou food industry. Judging from the finished products produced by "Snake Wang Fen" and "Snake King II" in Hong Kong, we should make good use of the soup to stew shredded snake, chicken, abalone, gelatin, mushrooms and other imaginable precious ingredients and seasonings of Cantonese cuisine except shark's fin, remove oil to make it clear, thicken it, and sprinkle a handful of crispy and chrysanthemum petals while it is hot. The mainstream eating method is a bowl of snake soup, a bowl of rice and a dish of "moistening intestines", including Cantonese sausage, liver sausage (duck liver sausage in particular) and pork belly.

It is said that the authentic Taishijia Snake Banquet is more exquisite than this. The identity of the snake needs gold and silver rings, the chrysanthemum petals and lemon shreds need special care, and it must be eaten with civets. Guangdong cuisine is known as "Long Hudou" in the north and south, and it is said that snakes and cats stew together. How many literati vowed to reprint the quotation vividly. However, like eating monkey brains alive, everyone has heard of it but never seen it.

Eating snakes alive in Hong Kong can't be operated in every shop, but the signboard of "Snake King" can still be seen everywhere in the most prosperous Central (especially in Central). In the snake season, all the shopkeepers put up a jubilant red poster on the wall saying, "Five new fat snakes in Guangxi". Locals are used to it, but outsiders are startled.

"Snake Wang Fen" is the most famous snake restaurant in Central. Besides seasonal snake meals, it is famous for its roast and clay pot dishes. The plaque with gold lettering on a black background, like Luyu Tea Room, seems to be a Presbyterian member of traditional Cantonese cuisine in Hong Kong. There are introductions in Chinese, English and Japanese on the facade of the restaurant, and many rebellious and daring westerners come to accept the challenge. However, in order to take care of the nerves of friendly people, there is generally no big iron cage with snakes on display outside the store. Live snakes walking around like in "Love and Drink Enough" will only happen in movies.

graceful snake hot pot snake meat is thin and refined

The way to eat hot pot is a rookie in the snake gate. Cantonese people eat hot pot, and the soup base is divided into unrestrained and graceful factions.

The uninhibited put a few materials with distinctive personalities into clear water, boiled them in a table of hungry red eyes, and then they can eagerly throw in fat beef and goose intestines, slippery chicken and fish, such as coriander preserved egg pot and tomato pot. Graceful and restrained parties want a variety of savory materials and medicinal materials, fry them with slow fire until the soup is thick, remove the ingredients, put them in beautiful utensils, and slowly make fish's eyes bubble in front of a table of serious gourmets. When the soup is rolled to the eye, you can slowly add fresher things, such as Qingyuan chicken and Chinese soft-shelled turtle, and continue to sit around until the flavor is overflowing, then you can take the pot and have a bowl for each person. After eating, everyone shakes hands and laughs with each other.

snake meat is thin and refined, and it certainly can't stand to steal the limelight with fat cows. If you want to eat snake hot pot, you must enter the graceful flow. The snake bone into the soup base is a must for meticulous Cantonese restaurants to do their homework.

In Guangdong, where everything can be porridge, snake porridge is indispensable. Water snake porridge is the cheapest and most common, and it is available in any porridge shop. When eating, you can distinguish a little thin snake meat and bones, and more meat comes from other species. Compared with slippery chicken porridge, boat porridge, and the first porridge, preserved egg lean meat porridge, taro snail porridge, the taste of snake porridge is really not super delicious. Its existence is more to fill the porridge shop.

As the number of wild snakes is decreasing, the number of people who eat snakes is increasing. Now snakes can breed and fatten in farms like raising chickens and pigs, and then walk into soup pots and oil pans. Gourmets with radical conservatism lamented in the newspaper that domestic snakes are not as fragrant as wild snakes. For such people, we have to say sympathetically that old people often think about the past, while young people often think about the future. Only thinking about the past, so I am nostalgic; Only thinking about the future gives birth to hope.

In the near future, we will make snake meat grow on sheep through transgenic technology, and there will be no worries about ecological damage from now on. People will fearlessly buy well-packaged frozen snake pieces in supermarkets, and they can often fry snake meat and wrap it in jiaozi to adjust their taste. In the spirit of revolutionary optimism, this day is not far away!

history of eating snakes in Guangdong

Guangdong people have a long history of eating snakes. Shan Hai Jing, a geography book mentioned in Historical Records, is recorded in the chapter of Hainan Nan Jing: Southerners can avoid "the trouble of their heart" by eating Bashi, in order to drive away the hunger of diseases.

More than 2, years ago, Huainanzi written by Liu An, a Han Dynasty, said: "The Yue people (referring to Guangdong) think it is useless to serve food, while China refers to the north, Henan and Shaanxi." The viper is big and nontoxic, and northerners don't eat it.

Since then, there have been records of Cantonese people eating snakes in Duan Chengshi's Miscellaneous Notes of Youyang, a book written by Duan Highway in the Tang Dynasty. In Song Dynasty, Zhu Wo clearly pointed out in Pingzhou Talk: "Snakes are eaten in Guangnan, and snake soup is sold in the city." Li Shizhen, a great physician in Ming Dynasty, wrote in his classic Compendium of Materia Medica: "Southerners are fond of snakes".

The snake restaurant in Guangzhou, formerly known as "Snake King Man", is famous both at home and abroad. It once received Dr. Yang Zhenning and Dr. Li Zhengdao. Dr. Yang is from Anhui, and Dr. Li is from Suzhou.

Sixty Years of Change, written by writer Li Liuru, was very popular before the Cultural Revolution, and it mentioned the wonderful scene of eating snakes in Guangzhou. Once the snake soup is served, it is difficult to tell, and its meat is far more beautiful than chicken. It is more ideal for poisonous snakes. The head of Bungarus multicinctus, Agkistrodon acutus and Bungarus multicinctus are peeled, steamed or soaked, and then shredded into shredded meat. Then, shredded chicken, shredded civet, shredded abalone, shredded gelatin, mushrooms, fungus, raw flour and chrysanthemum are added to make snake soup, which is served. If you want a large quantity, you can also add water snakes and brocade snakes to mix them, which is the "five snake soup".

There are many kinds of snake dishes. Apart from snake soup, there are also preserved snake stuffed with flowers, stewed three snakes in the original cup, stewed pigeon with three snakes, fried snake slices and so on. Except for Guangdong and Guangxi, this kind of recipe is rare in other provinces.

Reference

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Braised soft-shelled turtle

Ingredients/seasonings]

One soft-shelled turtle is about 1g, pork is 25g, chicken is 25g, lard is 5g and garlic head is 15g.

[ Production process]

① Tie the turtle's head with hemp rope, prick the neck with a knife, and cut off its head and claws. Then boil the shell in boiling water, peel off the shell and internal organs, tear off the skirt by hand and cut the meat into pieces. Rinse clean.

② Pork with streaky pork is scraped clean and cut into pieces, and chicken is also cut into pieces; Boil the pig and chicken together in boiling water and take them out. Put lard in the pot and cook until it is half cooked. Add ginger (beaten) and scallion to fry until fragrant. Add chicken and pork and stir well. Add turtle, salt, soy sauce, cooking wine and fresh soup and cook over low heat.

(3) put garlic into a cage and steam it. When the turtle is cooked in the pot, add pepper and garlic to thicken the juice, then remove the ginger, onion and meat, fish the turtle into a plate, then add monosodium glutamate and sesame oil into the soup and pour it on the turtle.

stewed turtle soup

There is a folk saying in our county that "carp eats meat and tortoise drinks soup", which means that the purpose of eating carp is to eat its meat, while the purpose of eating turtle (common name "tortoise") is to drink soup. Because turtle is full of nutrition, it is most suitable for making soup, so it can play a more tonic role. Therefore, turtle generally eats soup.

The basic method of turtle soup is to take one live turtle (about 1kg) from the lake. Take half a raw chicken (about 2 grams) with a little onion, ginger and garlic slices as ingredients. Prepare 5 grams of clear soup, 1 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of peanut oil, 5 grams of sesame oil and 2 pieces of star anise as seasoning.

chop the head of the live soft-shelled turtle, control the blood, clean it, put it in boiling water, take it out slightly, scrape off the black skin, then put it in boiling water for about 5 minutes, take it out, uncover the hard cover, take out the five internal organs, chop off the claw tips, chop the soft-shelled turtle and chicken into cubes, and blanch it in boiling water. Scrape the dirt and thin skin off the hard cover.

put peanut oil in a spoon, heat it with high fire, add onion, ginger, garlic slices and star anise in a wok, cook clear soup and cooking wine after fragrance, add soft-shelled turtle and chicken nuggets, boil for about 45 minutes, until the soft-shelled turtle and chicken nuggets are cooked and the soup is milky white, move to high fire and add refined salt. ?

flavor characteristics: the soup is white and yellow, and the fresh flavor is abnormal.