With the change of history, people's diet has also changed. Some flavor snacks in Yiwu have become more refined through modern technology. They are no longer folk snacks, but have entered big hotels and restaurants and become famous. Some people have traveled all over the country, both inside and outside the city.
There are three explanations for snacks in Modern Chinese Dictionary. Here refers to "the floorboard of rice cakes, zongzi, Yuanxiao, oil tea and other foods sold in the catering industry."
Snacks, also called "dinner" by Beijingers, probably refer to "cold dishes" different from the staple food. Yiwu people's "snacks" refer to all kinds of foods used as snacks. There are many kinds of snacks, including all kinds of food, fruits and vegetables, meat, eggs and milk. They are all sweet, sour and spicy, and they are eaten in different ways, far exceeding the definition of "snack" in the dictionary.
Yiwu snacks have a long history, and the origin of many snacks has not been verified. But its characteristics are classified as follows: first, extensive selection of materials; Second, the cooking skills are exquisite, although the process is not complicated, but it pays great attention to color, fragrance and taste; Third, there are many varieties.
● Donghe meat pie
Everyone who has eaten Donghe meat pie praises its unique flavor. This Donghe meat pie consists of two layers of wheat cakes, with fat meat and leeks in the middle, but as thin as rice paper; The croquette is amber, especially like an erratic halo moon.
Donghe meat pie is very particular about the selection of ingredients. Flour should be superior, because good flour has good viscosity. Add about two and a half portions of salt to one kilogram of flour, and then mix it with water to make dough. 10 minutes later, cut into long strips, and then pick the dough. The dough should be picked evenly, generally 25 to 30 pieces per catty are appropriate. The stuffing is mainly pork, with appropriate amount of onion, refined salt and monosodium glutamate. It is best to choose three layers of pork and chop it into paste for later use.
When making, first, two small doughs are stacked together, then gently pressed into two small cakes about half a centimeter thick with the palm of your hand, and then a little meat is sandwiched between the two cakes. Then, the left hand holds the cake body, the right hand pulls the edge of the cake, and the two hands are closely matched to rotate and pull. After a while, the green color in the meat stuffing gradually became clear through the thinner and thinner cake surface. When the cake is pulled to a radius of about 5 cm, the whole cake has become a thin piece of paper, and the shallots on the paper are clearly visible, just like the starry sky at night.
After the meat pie is pulled, it is fried. The pan should be flat-bottomed and heated evenly. When frying, you should master the "heat". Before pancakes, burn the bottom of the pot with fierce fire, then change to slow fire, and then put a little edible lard in the pot, and then taste it when the cake surface turns yellow and amber.
Donghe meat pie is oily but not greasy, with bright color, which is a must for snacks in our city. After the reform and opening up, Donghe meat pie went out of Donghe. Before the transformation of the old city, there were stalls for frying Donghe meat pies in the original Xinma Road, Xianqian Street and Xiuhu West Road in Choucheng, and the business was very prosperous. Old city reconstruction, the original new road demolition, but Donghe meat pie stalls still appear in crowded places. Some also traveled north and south with businessmen to open Donghe meat pie stalls in big cities such as Beijing and Urumqi.
● Yiting Lala noodles
Yiting Lamian Noodles is famous for its uniform thickness, bright silver color and soft taste. Add a variety of condiments and it tastes delicious. Yiting Lamian Noodles, flour must be white flour on the ground or northeast flour. Due to the long growth period of wheat in Northeast China, the flour produced has good toughness and is easy to pull. Moreover, the merchants of Yiting noodles do not need fermentation additives when mixing noodles, and they are completely fermented by themselves, so the natural wheat flavor is particularly rich. Yiting Lala noodles, instant noodles and auxiliary noodles are also very particular about seasonings. At a Lamian Noodles stall, there are always 10 soup bowls and various auxiliary noodle ingredients on the menu for diners to choose from.
There is a story of "lesbian marriage" in the uprising pavilion.
In the late 1960s, a young man named Bao Di set up a noodle stand near Yiting Railway Station, specializing in cooking noodles. Thanks to Baodi's superb craftsmanship, his business is very prosperous.
One evening, Baodi was about to close the stall and go home. At this moment, an old man in rags came out of the railway station. Before he came to the booth, he said weakly, "I want noodles" and fell to the ground. Seeing this, Baodi quickly helped him up and immediately made a fire to cook a bowl of noodles for him. After eating, the old man gradually gained strength and even praised Baodi's craftsmanship. But after eating noodles, the old man has no money. Baodi took the initiative to tell the old man that he didn't have to pay. Baodi also gave the old man some money when he left.
A week later, the old man came to Baodi's booth again, followed by a beautiful girl. The old man said to Baodi that he specially brought his daughter Zhang Ping to be your assistant today.
Baodi was surprised, hurriedly thanked him and accepted Zhang Ping. Zhang Ping is smart and agile, and has become a good helper of Baodi. A year later, the two became close again. Lamian Noodles has become a Lamian Noodles store, and its business is booming.
● Buddhist temple shortcake
People say Jinhua shortbread is very famous. In fact, Buddhist shortbread is more crisp and delicious than Jinhua shortbread.
Fotang Town, known as Little Lanxi, has been a place where merchants gather since the Qing Dynasty. The booming business has promoted the development of flavor snacks. Many pasta dishes are well-made and delicious, which have won the praise of diners. The crisp cakes in Buddhist temples are crisp and sweet, and the fat dried vegetables with stuffing are not salty or light, which is very palatable. Shortcakes are crisp. Therefore, in addition to material selection, the temperature is also very particular. The charcoal fire for baking shortcakes must be hardwood charcoal, and no other material can replace it. When baking, fan the charcoal in the oven first, and then stick the cake in the oven. When the pastry is yellow, smoke it slowly with night fire until it is cooked. Then take it out of the oven, spread it out and bake it again with slow fire. This is called baking cakes. Be sure to hold it with both hands when eating. Otherwise, if you take a bite, the whole cake will suddenly spread out and smell delicious. Some foreign guests come to the Buddhist temple, and after eating one, they have to buy several more tubes, saying that they will take them back to let their families enjoy the delicious food.
● Wheat extension paste
"Maituo paste" is the most common and simple snack for farmers. After the emergence of new wheat, in rural Yiwu, it can be said that every household treats "wheat paste" as a snack.
To make "Maituo paste", you should choose the best wheat flour, add appropriate amount of salt and mix it with water to make a thin paste. When pasting, put some cooking oil, preferably lard, into the pot to prevent it from sticking to the pot. Slow the fire to prevent the cake from being burnt by the fire.
"Maituo paste" is different from northern pancakes. Soft and fragrant, wrapped in brown sugar or honey and rolled into a tube is better.
The above snacks are the favorite snacks of Yiwu people, and they are also the favorite snacks of Yiwu people. There are also some varieties made of flour, such as steamed bread and longevity noodles made by Wudian people, which are also deeply loved by people. Wudian steamed bread is soft and tough, and longevity noodles are often used as birthday and birthday gifts. Hui Hui cakes in Choucheng have entered the business world from the folk and become the leading varieties in the pastry industry.
Yiwu snacks, in addition to some popular varieties at ordinary times, also have festive snacks, such as Zongzi and candied fruit in the Mid-Autumn Festival, and wheat cakes popular in Liumaodian in the early June of the lunar calendar. Although this kind of wheat cake is not beautifully made, Maodian people regard June 6 as an important festival. They started baking cakes a few days ago, and also sent people to invite relatives and friends to get together at home to eat cakes and meat. It was so lively.
With the changes of the times and the improvement of people's living standards, Yiwu snacks are quietly changing. Some have been eliminated and are no longer popular snacks; Some improvements, not only folk snacks, but also famous dishes in big restaurants and restaurants, have become the favorite of dignitaries. Like sesame candy, which has always been deeply loved by Yiwu people, in rural Yiwu, it was 65438+ February of the lunar calendar. It can be said that every household has to cut several cans of sesame candy in case of "spring shortage". Now, sesame candy has basically disappeared in rural areas, because there is enough food at home all the year round, and I don't feel hungry. I never thought of eating sesame candy, let alone cookies and fruits on the table every day. There are several stalls in the west of the Shengli vegetable market in Choucheng. Business is good, but also because people are nostalgic. Everyone buys one Jin and two Jin at a time, and eating sesame candy is also a taste, unlike before, eating sesame candy to satisfy hunger.
Snacks such as "Maituoguo" were improved and entered the restaurant, and they were renamed as "Looking Back and Smiling". Of course, the seasoning is no longer brown sugar, dried vegetables and the like. But sweet sauce, roast duck and fresh green onions have become a pattern of eating Beijing roast duck.
It can be expected that with the continuous improvement of living standards, smart Yiwu people will not only make snacks with the characteristics of the times, but also be welcomed by consumers. Because the prosperity of snacks is often closely related to the economic development of a region.
22 Candidate Cuisine of "Top Ten Flavor Cuisine in Yiwu"
(1) Snacks
1, Donghe Meat Pie Donghe Meat Pie consists of two layers of cakes with fat meat and shallots in the middle. The cake is as thin as rice paper, as amber in color, and oily but not greasy.
2. Five-store steamed bread The traditional five-store steamed bread was once the staple food of traditional festivals such as the Spring Festival, Lantern Festival and Dragon Boat Festival, and it was also enjoyed in life customs, with a wide range of uses. Eat with dried bamboo shoots and small pieces of triangular fried meat.
Yiwu glutinous rice dumplings (Yuanxiao) are made of glutinous rice ground into powder and filled with fine and pure white sugar, black sesame seeds and high-quality pig fat. It is fragrant, sweet, fresh, smooth and waxy. Bite the skin open, oily, waxy but not sticky, fresh and delicious.
4, Maituo paste Maituo paste takes high-quality wheat flour as raw material, adds water to make a thick paste, spreads it into a hot pot, spreads it into a thin round cake, and wraps it with vegetables, brown sugar and honey. Roll into a tube and become delicious.
5. Soak the rice flour in water to a certain degree, grind it into powder, steam it until it is half cooked, pound it into tough noodles, put it into a special device with sieve holes, press it to make the noodles into thin strips, heat it, put it into cold boiled water and mix it with sauce.
6. Amaranth wonton is filled with amaranth.
7. Lamian Noodles is also called Lamian Noodles. Add a little salt to high-quality flour, knead it into soft noodles with water, leave it for a certain time, knead it into small pieces, apply vegetable oil and cover it with wet wipes. When cooking, throw the noodles out with a brace, stretch them into long strips, cook them in boiling water, and then add seasoning to make dinner.
8. After the buckwheat noodle mouse mixes the good buckwheat noodle, knead it into noodles with a thick thumb, cut it into small pieces, take the dough with two fingers of Chinese food, and roll it into a hollow on a rice sieve, which is named after it looks like a mouse. Outside, dough pieces with mesh patterns are cooked in boiling water with seasonal vegetables.
9. After the loach (knife-cut) flour is kneaded into dough, it is rolled thin with a dough stick, folded up, cut into thin strips, and added with vegetables. Cook it three times.
(2) snacks
10, Yiwu Ma Tang Ma Tang is a traditional local product of Yiwu, and its main varieties are glutinous rice candy, sesame candy, peanut candy, and poured slices. Yiwu sesame candy has the characteristics of color, fragrance, sweetness, looseness and crispness, and has long been one of the favorite foods of Yiwu people.
1 1, Yiting oil Su Yiting crisp, also known as moon cake, has a long history and is a traditional Mid-Autumn Festival food in Yiwu. A kiosk is made of top-grade flour, suet, brown sugar, white sugar, sesame, walnut, peanut kernel and shredded fruit. Crispy crust is clear and crisp.
12, Red Shoe Shortcake Traditional red shoe shortcake uses the first-class white flour as raw material, adding Jamlom salt, and adding rapeseed oil several times as needed when kneading the dough, so that the strip dough is divided into multiple layers. Then divide the dough evenly into several pieces by hand, knead it, add a round cake made of salted dried vegetables and lean pork in the middle, and then stick it on the inner edge of an iron-charcoal stove for barbecue. The shape is like golden crab shells, and the dough is crisp as paper, salty and delicious.
13, Qingming Steamed Bread Qingming Steamed Bread is made of tender head, green head, glutinous rice flour and other wild vegetables with sweet or salty stuffing. Variety of colors, artistic, green and delicious.
14, Zongzi Yiwu-style Zongzi includes white rice Zongzi, mung bean Zongzi, Babao Zongzi and meat Zongzi, all made of high-quality glutinous rice.
15. Red gizzard is made of glutinous rice flour, covered with sesame and white sugar stuffing and covered with red glutinous rice, which is cooked and eaten. Usually used for Chinese New Year holidays, festive banquets and other occasions.
16. Picked-up Tofu Collect the wild picked-up Tofu on the mountain, dry it in the sun, grind its nuts into powder, add water to cook it into a paste, and cool and solidify it into brown tofu. In the hot summer, eating a bowl of "flower-picking tofu" mixed with sugar, vinegar and peppermint oil is soft, smooth and refreshing, which is a good product to quench your thirst and relieve summer heat.
(3) Dishes
17, Shangxi giblet Yiwu Shangxi and Wudian have always had places to slaughter cattle. The local people cooked beef tongue, blood, hoof and offal with the unique burning method in Shangxi, which was delicious and slightly spicy.
18, Tang Zong Tofu Authentic Tang Zong Tofu is made of local excellent soybeans, spring water from Tang Zong Village and firewood from Yamaguchi. After tofu is cooked, eat it immediately. It tastes fresh, smooth and delicious.
19, Red Shoe Bean Bag Red Shoe Bean Bag is made by wrapping bean skin, a famous specialty in Yiwu, with vegetarian dishes such as tofu, radish and pickles. The wok is heated to a certain high temperature, wrapped and baked, and it is "fresh". Its fragrant, soft and refreshing taste is self-evident.
20. Thousand Summer Performances Thousand Summer Performances are famous in the city for their white paper, uniform thickness, strong elasticity and refreshing taste. It uses local high-quality soybeans as raw materials, soaked in clear water and ground into soybean milk with fine stones. After boiling and filtering, it is cast and extruded with thousand layers of gauze, commonly known as "thousand sheets".
2 1, white-cut sheep meat in the Buddhist temple. White-cut sheep meat in the traditional Buddhist temple, take local goats, slaughter them, remove their hair, head, claws and internal organs, first tie the limbs tightly with a string, evenly brush sheep's blood on the sheepskin, dry the whole sheep, put them in a pot, burn them thoroughly, suffocate them, soak them until they are cooked, take them out and dry them. The cut mutton is fragrant and dipped in onions and onions.
22. Dong Tang Dog Meat Dong Tang Dog Meat is a long-standing flavor food in Hawthorn Forest of Chen Da. It is made by killing live dogs and grilling them. Old and tender, its reputation is well-known both inside and outside the city.