Nanjing cuisine: salted duck

You can't go to Nanjing without eating salted duck. Nanjing is so fond of ducks that some people even say that Nanjing people had a grudge against ducks in their predecessors. Whether this rumor is based or not, Nanjing is called "Duck Capital" but it is a real name. Salted duck is a famous specialty in Nanjing, which has a long reputation. It is said that it has a history of more than 1 years. Nanjing salted duck skin is white and tender, fat but not greasy, fresh and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival has the best color and taste every year, because the duck is made in the blooming season of osmanthus, so it is called "Sweet-scented osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck was the most famous, and everyone thought there was osmanthus fragrance in the meat." On holidays or weekdays, it seems to have become a secular etiquette in Nanjing for visitors from home to go to the streets to chop a bowl of salted duck. It is also because they eat too much duck that Nanjing people turn waste into treasure and make duck head into a delicious snack. Duck head, whether braised in soy sauce, soaked in soy sauce, or salted water, is delicious on earth. Buy three or five duck heads and a bottle of beer. Taste it carefully and chew it slowly. Is that comfortable?

Beijing Cuisine: Beijing Roast Duck

Beijing Roast Duck: known as "the best food in the world", it is a famous delicacy both at home and abroad. Beijing Roast Duck includes Stewed Roast Duck and Hanging Roast Duck. Stewed roast duck is roasted by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crisp skin, full inner layer and fat but not greasy. Hanging furnace roast duck is a roast duck with jujube, peach, pear and other fruit trees. The roasted duck is also tender in the outside, and it has a special flavor

Tianjin cuisine: Goubuli steamed stuffed bun

"Goubuli" was founded in 1858. During the Xianfeng period of Qing Dynasty, there was a young man named Guiguiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because his father had a son at the age of forty, he adopted his baby name "Dog Son" for the sake of peace, expecting him to be as good as a puppy (according to the northern custom, this name is full of simple and loving affection).

Gou Zi came to Tianjin to study art at the age of fourteen, and worked as a waiter in the Liu family steaming and eating shop near the South Canal in Tianjin. He was ingenious and inquisitive, and with the careful guidance of the masters, Gui Zi's skill in making steamed buns continued to grow, and he soon became famous.

After three years as a teacher, Guiyouyou has mastered all kinds of skills in making steamed buns, so he became independent and started a snack shop specializing in steamed buns-"Dejuhao". He used the ratio of fat and thin fresh pork 3: 7 to add appropriate amount of water, supplemented with ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion, monosodium glutamate, etc., and carefully mixed them into a stuffed bun. Half-hair flour for steamed stuffed bun skin is rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing strips and putting agent. Wrap the stuffing, knead it carefully with your fingers, and twist the pleats hard at the same time. Each steamed bun has 15 fixed pleats, and the pleats are uniform in density, such as white chrysanthemums. Finally, it is steamed in the furnace with hard gas.

Because Guiguiyou is good at cooking, takes things seriously, and never adulterates them, the steamed buns made by Guiguiyou are soft in taste, fresh and fragrant, not greasy, shaped like chrysanthemums, and unique in color, smell and shape, which attracts people from miles away to eat steamed buns, and their business is very prosperous and their reputation soon rises. As more and more people come to eat his steamed buns, Guiyou is too busy to talk to customers. As a result, people who eat steamed buns call him "a dog sells steamed buns and ignores people". Over time, people called him "Goubuli" and called the steamed stuffed bun he operated "Goubuli Steamed Bun", but the original shop name was gradually forgotten.

It is said that when Yuan Shikai was the governor of Zhili and trained a new army in Tianjin, he once presented the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress dowager cixi was delighted after tasting it, saying, "Wild animals in the mountains and geese in the clouds, cattle and sheep on land and fresh on the sea floor are not as good as dogs ignoring fragrance, and they can eat for a long time." Since then, Goubuli steamed stuffed bun has gained great fame and gradually opened semicolons in many places.

Later, Guiyou suddenly used his quick wits and came up with a new idea for business: even if there were a few baskets of clean chopsticks on the table in the store, customers wanted to buy steamed buns. He asked to put the change in the bowl first, and then he gave the steamed buns according to the amount of money in the bowl. Customers eat steamed stuffed buns, put down their bowls and chopsticks and leave the store, while noble friends are too busy to say a word from beginning to end. So the neighbors made fun of him and said, "paparazzi sell steamed buns and ignore them." Later, the good neighbors named his steamed bun shop "Goubuli" and the steamed buns he made "Goubuli Steamed Bun", but the noble friends did not object. Once the name of this store spread, it became famous far and wide, and it has been spread to this day. It can be said that it has been prosperous for a long time! Tianjin cuisine: Goubuli steamed stuffed bun

Tianjin snacks: Erduoyan fried cake

Erduoyan fried cake is selected from Jiang Lai. The noodle paste processed in the water shop is red summer, and the white sugar is stuffed by the traditional technology and fried in the specified oil. The finished product has golden skin, crisp and not greasy stuffing, strong palatability and no additives, which can be described as a green nutritious food.

Erduoyan fried cake originated in Guangxu period (19) in the late Qing Dynasty. The first generation shopkeeper Liu Wanchun (1874-1962) was peddled by pushing an ostrich cart through the streets, and then set up a stall on Beimenwai Street at the west exit of Yuyi Street to sell it now. After accumulating some capital, Liu Wanchun partnered with his nephew Zhang Kuiyuan and rented an eight-foot-square footway in Beimenwai Street (the first generation shopkeeper rented an eight-foot-square footway). The fried cakes made in Liu Wanchun are fine in selection of ingredients, fine in workmanship, delicious, delicious in taste and inexpensive. Among many fried cakes, it is outstanding and unique, and its business is booming day by day, which has won the reputation of fried cake Liu, and because the fried cake shop is close to dye shops, pawn shops, silver shops, cloth shops, shoes and hats shops on Appraisal Street and Shenzhen Street. Rich families and ordinary people celebrate birthdays and celebrate birthdays. Borrowing the homophonic word of cake, taking the luck of step by step, making an appointment to buy fried cakes in advance, making the business prosperous, and Liu Ji fried cake shop revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only more than 1 meter wide, people humorously call Liu Ji fried cake shop Erduoyan. Although it was renamed Zengshengcheng during the Japanese puppet regime, the Erduoyan Fried Cake Shop became louder and louder. Fried cake is also called ear-hole fried cake.

Erduoyan Fried Cake has been awarded the Top-ranking Award for High-quality Food by the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company for many times since 1983, won the gold medal in the 5th Asia-Pacific Expo in 1994, and was recognized as a famous Chinese snack by the China Cuisine Association in December 1997. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cooking Association. Tianjin Snacks: Erduoyan Fried Cake

Tianjin Snacks: Eighteen Streets Twist

Guifaxiang Twist, also known as Eighteen Streets Twist, is one of the "Tianjin Three Unique" foods, which is also called Tianjin Goubuli Steamed Bun and Erduoyan Fried Cake. Guifaxiang assorted stuffed twist is crisp and sweet, with unique flavor, and it can be stored for three months in spring and autumn and two months in summer, which is amazing. Shibajie Twist is a kind of assorted stuffed big twist, which is innovated through repeated exploration. A crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not smell, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests who come to Tianjin for tourism should take a few boxes of twisted dough sticks with them when they leave, and send them to relatives and friends. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, which have a history of more than 7 years. At that time, the two brothers opened a twist shop in 18th Street, Dagu South Road, Tianjin, named "Gui Faxiang" and "Gui Facheng". They fought each other, and the more fried the twist, the better, commonly known as "18th Street Twist". After 1949, the two stores were merged, and the store was rebuilt with state investment, named Guifaxiang Twist Store. In 1983, Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou.

Fan Guilin, the founder of Guifaxiang Twist, was born in Dacheng County, Zhili (now Hebei Province) and came to Tianjin at the age of 9. At the age of 13, he began to work as a waiter in a twist shop on 18th Street in the East Building. In 1936, he started his own Guifaxiang twist shop on 18th Street. Because he is diligent and eager to learn, he dares to innovate in business, and the fried twist is crisp and sweet, delicious and palatable, which is very popular. Guifaxiang is located in 18th Street, so it is commonly known as "18th Street Twist".

it is exquisitely made, and the materials are refined and genuine. In each twist, there is a mixed stuffing crisp strip made of more than a dozen small materials such as peach kernel, green plum and osmanthus, and then twisted into five flowers with hemp strips and white strips. Fry thoroughly with peanut oil on low heat. After the pan, add rock sugar and green silk. It is sweet and crisp, and will not be soft, spoiled or stale after being placed for several months. In 1989, he won the National Food Jinding Award and the Silver Award of the First National Food Expo. Won the National Famous Trademark Nomination Award in 1991

Shanghai Cuisine: Nanxiang Steamed Bread

Nanxiang Steamed Bread, also called Nanxiang Steamed Bread, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of more than 1 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, without adding onion and garlic, and only sprinkled with a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water. The skin of steamed bread is made of unfermented refined flour, and 5 grams of flour can be wrapped in 8 pieces, with 1 grams in a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and they are full of saliva when you bite a packet of soup. If you eat it with shredded ginger, balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of Nanxiang steamed buns can also change with the seasons. Add shrimp in early summer and crab meat, crab roe and crab oil in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.

Shanghai Snack: Crab Shell Yellow

Crab Shell Yellow is named for its round and yellow shape like a crab shell. Crab shell yellow is made of crispy fried dough and fermented flour, which is made into flat round cakes, covered with sesame seeds and baked on the wall of the oven. This cake tastes delicious, salty and sweet, and the skin is crisp and crispy. Someone wrote a poem praising it, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Crab shell yellow has two kinds of stuffing: salty and sweet. Salty ones are onion oil, fresh meat, crab powder, shrimp, etc., and sweet ones are white sugar, rose, red bean paste, jujube paste and other varieties. This product is the best made by Wuwan Bakery at the intersection of ahava Road, Shimen No.1 Road, Shanghai. Shanghai Snacks: Crab Shell Yellow