People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste. This afternoon, my parents took me to the steamed bun shop to broaden my horizons and satisfy my appetite. I finally got what I wanted that day. The steamed buns were all whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like pagodas. The shape is similar to that of steamed buns, so it's no wonder that it's called steamed buns. Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it, and I was intoxicated by the aroma before it came up. I really want to swallow the whole steamed buns in one gulp. A cage of steamed buns came up, and I sat in a chair and just steamed them out. I can't help but eat it with a big mouth. As soon as I picked up a "chubby" and put it in my mouth, it began to fight back. I was so hungry that I couldn't wait to enlarge my mouth and swallow four small steamed buns in one bite. So I carefully picked up the small steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in vinegar. Its meat came loose at once, and it was extremely delicious. Mom said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat. The delicious essence of steamed buns is in the soup. I ate it according to my mother's method, and the soup is fresh, thin and tender, which is really delicious. Sure enough, I don't know if I don't eat steamed buns for a while. After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "In the blink of an eye, I wiped it out again. I touched my bulging belly and added my mouth. What's up? What's your heart? It's better to go west and east and eat steamed buns in your hometown!
Fried stinky tofu
This is a unique local snacks in the south of the Yangtze River in winter.
When I was young, I ran to the street as soon as school was over. Of course, this was when I had some money in my pocket. When I crossed the alley and crossed the bridge, I could smell the smell of fried stinky tofu. The operator of fried stinky tofu was a thin old man with white eyebrows and beard. He always picked a burden. The burden was actually a box made of wood. In front of a box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks in it. In the back box, there is a small coal stove and a pot.
The old man always stands at the corner of the street and devotes himself to frying stinky tofu. He has never heard his shouts, but there are always many diners looking for the fragrance and standing in a circle in front of his small burden. It's no different from other stinky tofu, but once it's in the pot and then out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, which looks good. Take a bite carefully (because it's very hot), with yellow outside and white inside, crisp outside and tender inside, spicy and exciting. So the people who wait for you are all eating, and others are paying attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about sven at this time. They eat until their lips are red, tears are mixed and hot and sweaty. The old man just. He didn't stop it either. So, the old man consumed a bottle of Chili sauce every day. < P > At that time, my father gave me 5 cents a month, and at least half of the money was contributed to stinky tofu. After eating one piece of stinky tofu for a penny, the day would be quiet. Sometimes I didn't plan to overspend, so I restrained myself from running there, for fear that hooks would grow in my eyes. However, at that time, I was afraid that. The old man always knows everything. It seems that when he finds that I don't have a penny in my pocket, he will fry the most crisp and tender piece for me to eat. I'm sorry to eat it for nothing. When my father sends me money next month, I'll return it to him right away, and the old man will accept it, but he will definitely fry me another piece of stinky tofu.
I have never eaten such delicious fried stinky tofu since I left that small town in the south of the Yangtze River for more than 2 years (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, But the taste always seems to be a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.
Meat and bone porridge
I have only eaten meat and bone porridge once.
It was a Sunday morning in the winter in the south of the Yangtze River, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed closely all the way. I'm afraid she will suddenly change her mind.
Go along the bluestone road, cross the bustling food market, and turn into an alley. Far away, I can see white fog coming from a small shop, and I can hear the sound of an iron spoon knocking on the edge of the pot. My aunt led me into this shop, which was already packed. Everyone was drinking this meat and bone porridge, as if it was really delicious.
The proprietress treated us. She said apologetically, "Let's eat here." The proprietress was a woman in her forties with ear-length hair and meticulously pinned a black hairpin behind her ear. I was afraid that my aunt would run away when she got cold feet, so I quickly said, "Yes, yes." As a result, she attracted my aunt's eyes. "Ok, let's have a bowl of meat and bone porridge." The proprietress grabbed a big iron spoon in one hand and opened the big pot cover in the other. Pass me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat bones. I tasted it carefully, and it was delicious and sticky. I really don't need to "eat", just drink it. I just stood by the big stove and held the big bowl. Shout, shout, drink the meat and bone porridge for the first time in my life. Finally, I chewed up the meat and bones like a puppy. The bowl of porridge cost my aunt 5 cents.
Later, my aunt told me that cooking meat and bones was very troublesome. First, I had to cook the meat and bones (bones connected with some meat) for several hours, then I washed the new rice and put it in, and then I cooked it. The key is to master the heat. Ordinary families don't cook meat and bone porridge, which is time-consuming and laborious, and they don't drink it. She also warned me that we shouldn't eat more meat and bone porridge in the street, because some bosses put the bones eaten by the guests back into the pot to save money. I don't know if what she said is true or not. Anyway, I haven't eaten meat and bone porridge since then, not because I'm afraid of being unsanitary, but because the money in my pocket is not enough to distribute.
However, I still often go there. I mainly want to see what they do with the finished bones. But the proprietress seems to understand my intention, and always greets me with a smile: "Little girl, come and have a bowl." Then, I run away.
Yangchun Noodles
Yangchun Noodles have a nice name, which is very noble. In fact, it is the most popular pasta that Jiangnan people like to eat the cheapest, so it is also the most refreshing to pay for. In Morning in Shanghai, the capitalist Xu Yide. The lunch sent by the waiter is this Yangchun noodle. It can be seen that Yangchun noodle belongs to the patent of the working masses. As for why such a Yangchun Baixue name is chosen, it may be taken as its antonym, but I am sure that the person who takes this name is definitely not from Xialiba.
More than 2 years ago, my uncle's family seemed to like Yangchun noodle very much. Every Sunday, my uncle would definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodle. Two cousins were happy. But I don't like it very much. There is nothing but chopped green onion on Yangchun noodles. It's bare and tasteless. After eating the first bite, I don't want to eat the second bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least it's meaty. But my uncle resolutely refuses, saying that wonton is too expensive and doesn't eat, and Yangchun noodles can be eaten for the same dime. Wonton, on the other hand, can only be stuffed with teeth. My uncle's teeth are so wide. I don't like to eat, but I have to accompany my uncle's family to eat every Sunday, because this is their festival, and they have been waiting for this day for six days. The noodle restaurant in the town knows my uncle, and every time he comes, he quickly serves Yangchun noodles without asking. Then, my uncle's family begins to work hard and make a happy sound. At this time, I looked at the Yangchun noodles in front of me and pulled a long face.
Lu Wenfu specifically mentioned Yangchun noodles in The Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people hurried to eat soup. I think my uncles definitely didn't eat this kind of Yangchun noodles. But anyway, I have no interest in Yangchun noodles, and my appetite fell more than 2 years ago. < p In a word, it has something to do with this national hero.
When I was young, I always liked to stand in front of a tall barrel stove and watch the master make light cakes. There are masters who make light cakes everywhere, and a chopping board and a stove are all props. The master of light cakes rolled up his sleeves high, smashed the dough with alkaline water and salt water, and then divided it into pills, and a small round cake came out with his hand. Just stick it on the inner wall of the barrel furnace, and wait. Soon, the fragrance will come out of the furnace. It's estimated that it's almost enough. The light cake master will use a small shovel to shovel it neatly, and the brown light cake will jump out.
This light cake is hard and yellow, and it's hard to bite. Without good teeth and tenacious fighting spirit, it can't cope with it, but It's okay to let it go for ten and a half months. It's tenacious and full of national spirit. Maybe this is the relationship between it and Qi Jiguang. Light cakes are very cheap, with a penny. At that time, I often patronized the light cake stove, bought one or two pieces, and chewed all the way to school.
In winter, the master of light cakes was happier, keeping the stove warm, but in summer, he was bitter. He went shirtless and sweated, and the sweat dripped on the stove. I Because there must be the hard-working sweat of the light cake master.
Some time ago, I mentioned the light cake in my hometown in Fujian, and they all said that it was delicious and good for my teeth, and it was definitely better to chew it regularly than the "white arrow" and "green arrow". But I wonder if there is any, and I haven't eaten it for many years. I hope this light cake stove can still be seen on a street corner in Fuzhou.
Also known as triangle cake, it is said that areca taro is cooked, peeled and ground into paste, then mixed with rice flour and kneaded. Then, it is cut into triangular shapes and fried in an oil pan until both sides are brown. When eating, wrap the lower end of taro fruit with a piece of paper (because it is oily), take a bite with a corner as a breakthrough, and the outer coke is tender (the inner color is gray). Every morning, you can see the stalls set up in the streets and lanes, full of smoke and fragrance. People who buy taro fruit are holding bowls or carrying small bamboo baskets, waiting for the taro fruit to come out of the pot. They often buy a pot after frying it. But there are also those who can't buy the rest. It doesn't matter if they leave it for an hour or two. It still tastes very fragrant. It is not like fried dough sticks, and it soon becomes an old stick that can't be chewed. Therefore, I haven't seen them close their stalls yet, and they are slowly guarding the unsold pieces of taro fruit. They know that people who are hungry will always seek incense.
Fuzhou citizens usually solve the breakfast problem with a bowl of pot-side paste and a taro fruit, which is both delicious and practical. After eating, they go to work with a full stomach. This revolution is too energetic to say.
Pot-side paste
Once in the office. These guys who eat all over the world have something they don't know. I proudly began to introduce Fuzhou snacks-pot-side paste.
Pot-side paste is found in many places in Fuzhou and even Fujian, but I have never seen it in other places. The reason why it is not produced may be that there is no condiment called "shrimp oil" in other places, and pot-side paste will not become pot-side paste without shrimp oil.
Making pot-side paste. Soak the rice for several hours first, and then grind it into paste for later use. Put a big pot, cook a pot of soup, put shrimp, dried mushrooms, onions, garlic and celery in the soup, and finally put in a few spoonfuls of essential shrimp oil, and this thick soup will be made. This is not over, the first step of the Long March. Pour out the soup and put it in another container, and add some clear water to heat it to 7%. Use a spatula to shovel into the clear water, then add the clear water, and repeat the above actions. When the last and fourth pouring is finished, add a thick soup, and add auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot and keep the temperature with low fire for sale.
In short, this is a cyclical process, and it can't be done without patience. Therefore, ordinary families don't make pot-side paste, but want to eat it. And it's very cheap. The pot-side paste has a special taste and a strong seafood flavor. Every piece of rice paste is rolled, white, like a tube of green onion. It's very refreshing, and it's bright and appetizing with yellow shrimp, dried mushrooms, green onions and garlic.
When I heard this, my colleagues' throats moved. Then I discussed, what? Pan-side paste is always used as a snack for breakfast and after-dinner, and it is not regarded as a dinner. Perhaps it is because it is eaten regardless of satiety. Think of the local snacks that are single and greasy, and everyone says: the people in Fujian are really happy.
Yes, the people in Fujian are really happy.
Wonton
I think there are probably no snacks as popular and diverse as Wonton. Wonton is called flat meat in Fujian. In Sichuan, it is called wonton soup; It is called Wonton in Guangxi, Yunnan; Wonton is called only in Jiangnan.
The content is similar, but the form is somewhat different. Wonton in Fujian pays attention to freshness, and adding shrimp oil is one of its major characteristics. When I was a child, my mother who likes to eat Wonton was always paid to buy Wonton, and when I bought it, I bought experience. I knew that the Wonton on the street was too strong, so I had to fill it with boiled water quickly after eating it. The wonton at the end of the street tastes good, but the skin is not meat; The best one is the "wild" shop across a few blocks. It is said to be wild because it is open and closed, as if it is entirely based on the owner's interest. This restaurant has the most delicious wonton.