Jinshi Top Ten Flavor Snacks Wang Lu
Tianjin, a commercial town in the northwest of Hunan, once became a traffic fortress in Sichuan, Hunan and Hubei provinces and a place for immigrants from central and southern provinces by virtue of its geographical conditions as one of the six inland ports in the province. In November of the first year of the Republic of China, Jiangxi people set up a hometown association in Tianjin. Later, immigrants from Fujian, Shanxi, Shaanxi, Jiangsu, Anhui, Guangdong and other places also set up hometown associations. Many mainlanders immigrated to Tianjin, which also brought exotic food, customs and habits. Therefore, various factions of snacks came into being.
Yangzhou Guild Hall in Jiangsu Province has opened Spring Paradise Dumpling House and Bait House in the bustling Xihe Street. The making method of this dumpling stuffing is unique. It is made of lean meat, boiled soup mixed with bittern oil, meat core and golden hook shrimp, and is made of extremely thin flour skin bag. It tastes delicious and fragrant, and diners have come to the door to feast their eyes on it.
The "Spring Paradise" is very popular. The local guild in Tianjin immediately opened a pot-stewed restaurant next to the "Spring Paradise" and named it "Fifty Brocades". Pot-stewed vegetables are mainly small scraps of pigs, cattle and sheep, and also have pot-stewed taste. Halogen medicine is an ancestral secret recipe, full of fragrance, and the halogen dish is oily and translucent, crisp and delicious. The platter is seasoned with pepper, bean paste, cinnamon, fennel, onion, ginger and garlic and sesame oil. Here is full of color and fragrance, the streets are ten miles fragrant, and diners are constantly coming.
After seeing this, Changsha Guild Hall opened an enterprise garden restaurant across the street from Spring Paradise. The official banquet is crowned with "barbecue seats", followed by "burning square seats". The feast of the people is headed by the "swallow-wing banquet", which is full of chickens and ducks. The second-class banquet is a "sea cucumber banquet", with sea cucumbers as the head and garlands decorated with chicken pieces. It is exquisite and delicious, appealing to both refined and popular tastes, attracting many foreign businessmen and boat people floating from Lishui.
A few months later, the local trade association in Tianjin opened a "Jinjin" snack bar opposite the "Enterprise Park" restaurant. Look at the delicious, steaming jiaozi, steamed dumplings and colorful eight-treasure rice, which makes people see things in a blur. First of all, they are never satisfied. As a result, diners full of oil and light food flocked to the "Jinjin" snack bar.
Xihe Street is a tiny place adjacent to four snack bars, so we can't always compete for diners here. The local guild in Tianjin opened a "Xinhe Building" steamed bun shop on the west side of Guanyin Bridge. This steamed stuffed bun is exquisite in workmanship, chewed in one bite, soft and delicious, full of oil and water, and beautiful to diners.
Changsha Guild Hall is jealous and clever, and opened a wheat noodle restaurant called Sishen Garden on Heping Road. Wheat noodles are all made by hand. First, knead the flour, roll it out layer by layer with a rolling pin until the dough is thinner than the paper, and then cut it into noodles with a knife. This kind of wheat flour is tight and chewy, and diners don't abandon chopsticks.
At this time, the local guild in Tianjin followed suit and opened the "Xieke Restaurant" mutton noodles in Production Street. Hand-made wheat flour with mutton is delicious, and it can also warm the middle and tonify the deficiency. Diners flock to eat it.
When the food business was booming in the busy market, Liu Songsheng, a deaf-mute from Changde, came to Tianjin with his family in the autumn of 1938, and opened a beef rice noodle shop next to Spring Paradise, nicknamed "Liu Deaf Rice Noodle Shop". His beef noodles are one roll, two clean, three fragrant, four fresh and five spicy, and the diners are full of praise for a while.
Drinking in Tianjin is the crystallization of Chu people's wisdom for thousands of years. Judging from the pulse flow and shopkeepers of the top ten flavor snacks, there are Changsha Gang, Xiajiang (Zhejiang) Gang, Changde Gang and local gangs. During the Spring and Autumn Period, all these areas belonged to the State of Chu. Chu 1 created a splendid Chu culture, but also created a fine drinking culture, which was influenced by Chu culture in diet. For example, the banquet held by Changsha gang in the enterprise garden has a strong Chu flavor. The famous dish "Five Yuan Whole Chicken" is a famous court dish "Sui Chicken" cooked by Chu people. "Book of Rites. "Neize" contains: "The chicken is cooked and the sauce is cooked." Moisturizing is a cooking method. Zheng, a Confucian scholar in the Han Dynasty, said: "Everything that is wet is made of juice." During Tongzhi period in Qing Dynasty, the famous Quyuan restaurant in Changsha added five yuan of litchi, longan, red dates, lotus seeds and medlar to chicken, which had the function of nourishing and nourishing, and was an authentic ancient Chu dish. In order to adapt to the tastes of Tianjin people, Changsha Gang has a recipe of steamed laba beans with bacon that Tianjin people especially like to eat. Anyone will drool and have a big appetite when they see Laba beans that are full of fragrance and melt oral cavity and oil stains. Labadou in Tianjin is the vein of ancient Chu drinking culture. Witch sacrifices in ancient Chu were often hunted animals. Dominated by animism, wild animals are regarded as gods. In Chu State, hunting and wax are the same word, so it is called La Worship. During the Yongping period of Han Dynasty, Buddhism was introduced to China, and the eighth day of the twelfth lunar month was called "Buddha Light Festival". Buddhism carries the enlightenment of Buddha Sakyamuni on this day. Under the infiltration of Buddhist culture, Chu people held an exorcism ceremony on the eighth day of the twelfth lunar month, cooking soybeans to ward off evil spirits, and the soybeans cooked on the eighth day of the twelfth lunar month became laba beans. For more than two thousand years, the custom of Laba bean in Chu has been handed down.
Another example is the "Golden Gold" dessert in King's Harbor, which is always made on the Double Ninth Festival. Chongyang cake is also a drinking culture created by Chu people. "Zhouyi" contains: nine is the number of yang, and on September 9, the two yang overlap, hence the name Chongyang. Wu Jun of the Liang Dynasty wrote The Story of Continuation of Qi and Harmony: "Fei Changfang, a Taoist priest from Hainan in the Eastern Han Dynasty, said to his brother Heng Jing,' There was a great disaster in your family on September 9, which can make your family climb high and drink chrysanthemum wine, and the disaster can be eliminated. "On the night of Hengjing, when cows, sheep, chickens and dogs suddenly died, they were frightened and replaced food with cakes. You are from Linru County, Henan Province. Although the birthplace of Chu culture is centered on Hubei and Hunan, after the King of Chu conquered Shen in 688 BC, Deng, Cai, Lu and other small countries in southern Henan were wiped out in one fell swoop. During the Spring and Autumn Period, Henan was the State of Chu for more than 400 years, and the witchcraft of ancient Chu had a far-reaching influence. There was a great disaster in Hengjing's family, and the cattle and sheep died suddenly. This is witchcraft and must be replaced by cake. Therefore, the flavor snacks of Jiujiu Chongyang cake have also been passed down.
Influenced by the ancient Chu customs, the top ten snacks in Tianjin were formed in the early years of the Republic of China and have been handed down to this day, all of which show the gorgeous picture of Chu culture.