The following is the origin of eating midnight snack in Guangzhou: people in the north call it midnight snack, but when they come to Guangzhou, it becomes midnight snack. Perhaps the climate in the south is too mild. People in Guangzhou always have a rich nightlife, the most important of which is to go out for midnight snack in groups of three or five.
She Ziqiang, a pharmacist of Guangdong Provincial Hospital of Traditional Chinese Medicine, analyzed that Guangzhou people have the tradition of eating supper, and the first reason is the climate. Because of the hot weather, especially in summer nights, there was no good cooling equipment before, and it was difficult to fall asleep in the heat. Therefore, people in Guangzhou are used to getting up late and going to bed late. After a long night's activities, it is inevitable that you will be hungry.
In addition, Guangzhou is a typical city with small handicraft industry in history. Most citizens do small businesses and like a free and idle life. "Three teas and two meals" is a typical life feature of old Guangzhou. In addition to having a good lunch and dinner, people also need three cups of tea every day: morning tea, afternoon tea and evening tea. After the reform and opening up, due to the influence of Hong Kong, nightlife has become more and more abundant, and the trend of eating midnight snack has increased.
Liuhua porridge court is a good place to experience the original taste of Guangzhou midnight snack. Here, the lake is shaded by trees, the porridge is lingering and the artistic conception is charming. The first self-service porridge mode, with various kinds of porridge dishes to choose from, is the first choice for Guangzhou-style snack porridge. Delicious Flower Crab Porridge: This porridge looks particularly beautiful. The porridge just served is boiling hot, the red ones are crab pieces and dates, the creamy yellow porridge is thick and shiny, and the green onion is dotted with it. The golden crab paste is faintly visible, and it is full of fresh and sweet fragrance. When you open the lid, you can smell the delicious taste, and it is very sweet to eat.
White-cut chicken is the most common kind of chicken dishes in Cantonese cuisine, belonging to soaked chicken. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor. The method is as follows: use local chicken below 1 kg, wash it, soak it in slightly boiling water for about 15 minutes, during which the chicken is lifted out twice, then cool it in water, and mix it with cooked peanut oil after the skin is dry. When eating, prepare minced ginger and shredded onion with salt, pour it in cooked oil and dip it in a dish. White-cut chicken skin is smooth and smooth, light and delicious. The famous Panxi restaurant, boiled chicken, won the Jinding Award for quality products of the Ministry of Commerce. In addition, Qingping chicken is also a kind of white-cut chicken.
Barbecued pork with honey sauce: its preparation method is: cut the peeled and semi-fat pork into strips, put them in a earthen pot, add seasoning and marinate for 45 minutes, then string them with barbecued pork rings, put them in an oven for 30 minutes until cooked, pour them with syrup and bake them again for 2 minutes. The meat of this dish is salty inside and sweet outside, slightly honey-flavored, the lean meat is burnt and the fat meat is sweet.
Wonton and noodles are the most popular in Guangdong, called Wonton Noodles, which is available in both urban and rural areas. It is made of egg liquid and flour, rolled into thin skin, wrapped with stuffing made of minced pork and shrimps, cooked with whole egg noodles, and served with shrimp in soup. The noodles are refreshing, the stuffing is tender and the soup is fresh.
Shahefen is a popular rice product in Guangzhou. Therefore, Fen was first named after sha he, with a history of more than 100 years. Its practice is to soak rice in Jiulong Spring on Baiyun Mountain, grind it into pulp, steam it, and cut it into strips. Its powder is white, thin and tough, and its eating methods include dry frying, wet frying, soaking and cold salad. Shahe Hotel has a special banquet for Shahe powder. Apart from salty food and sweets, it is also made of colorful Shahe powder by juicing various fruits and vegetables, which is colorful and tastes different.
Golden silk jujube rice cake: soft and waxy in taste, fragrant, delicate and sweet, and beneficial to spleen and kidney.
Radish beef offal: Hewei radish beef offal is a favorite snack of Guangzhou people.
When we arrive in the Central Plains, we will be the first to promote midnight snack in Kaifeng City, Henan Province, which has a long history and formed a food culture.
Since the Northern Song Dynasty, the night market in Kaifeng has become a major landscape in Kaifeng. According to "Tokyo Dream Record", "The night market didn't reopen until the third watch, playing around all night." Whenever night falls, there are night markets all over the city, among which the Drum Tower Night Market is the largest.
Steamed dumplings with soup: Steamed buns are beautifully shaped, and their shape is "like a lantern, like a chrysanthemum", which is known as "a must for Zhongzhou cuisine". Steamed buns are exquisite in material selection and fine in production. It is made of lean meat from pig hind legs as stuffing, refined powder as skin and steamed by explosion fire. Its characteristics are: beautiful appearance, small and exquisite, thin skin and many fillings, pouring soup and flowing oil, delicious taste, fragrant and delicious.
The braised fish in Kaifeng has a unique flavor of delicious fish and self-melting in the mouth. Braised yellow croaker is mainly made of selected small fish, which is fried and stewed in soup. Most of them are sold in food stalls and night markets, and there are also stalls selling cars along the street. Self-employed individuals in shunhe have long been rooted, and three generations of grandparents and grandchildren have been engaged in braised fish, often shouldering the burden to operate at the east exit of Honghe River, which is in short supply.
Rock sugar pear, glutinous rice cut cake
Cake cutting: Jiangmi is steamed with sugar, candied dates and shredded green and red. When serving, it is poured with honey juice cooked by hawthorn, rose and osmanthus. The entrance is soft and smooth, sweet and sour.
The eating method of rinse tripe originated from the folk in Qing Dynasty, and it is a pearl of Central Plains food culture. On the basis of the traditional production technology, combined with the tastes of contemporary people, we absorbed the new development of dietetic science and Chinese medicine, improved the technology, selected excellent materials, used dozens of Chinese herbal medicines and condiments, and boiled it for more than ten hours. The soup was thick but not greasy, and then the washed and degreased first-class tripe was soaked in it, accompanied by a variety of seasonings with good color and fragrance, which was soft and smooth and memorable.
Fried dumplings are a famous flavor snack in Kaifeng, and there are sellers in many places. Boiled buns are carefully selected and strict in requirements. Noodles should be good, meat should be good, peeled ginger and scallions should only be scallion, and aniseed noodles should also be bought and ground by themselves. In operation, we insist on chopping stuffing by hand instead of using a reamer. In the cold winter, you should also make stuffing, marinate it with salt and soy sauce and use it the next day. When the steamed stuffed bun is put into the pot, the number of buns in a pot is certain, and one more is not put, so as to ensure a uniform amount. Although after the steamed stuffed bun is put into the pot, it is necessary to pour a layer of thin noodles with water (so it is called fried steamed stuffed bun), in fact, oil is indispensable. Mix the stuffing with sesame oil, and pour sesame oil on the bottom of the pot outside, so the steamed stuffed bun smells fragrant when it comes out of the pot. The steamed buns are one after another, which are not sticky or broken. They are crispy and crispy, and they are especially delicious.
Kaifeng Mayuxing Bucket Chicken is a famous traditional product in Kaifeng City, Henan Province, which was founded in the Northern Song Dynasty. In the third year of Xianfeng in Qing Dynasty (A.D. 1853), descendants of Ma Shi, the inheritor of barrel chicken, set up a "Ma Yuxing Chicken and Duck Shop" in the southeast corner of Gu Lou, Kaifeng, which has been inherited ever since, and was named after its shape like a barrel. Ma Yuxing Bucket Chicken has a long-standing reputation for its fine production, strict selection of materials and unique taste. It has been sold for more than 100 years. On the basis of the original operation, new products such as brown Huang Guangliang, crispy roast chicken, sweet-scented dried salted duck, braised roast duck, spiced sauce beef, smoked fish and beef jerky were added, which were praised by the world and enjoyed a good reputation in the ancient city.
Kaifeng fried dumpling is a famous flavor snack. Among them, Daoxiangju fried dumpling is famous for its strict selection of materials, fine production and beautiful quality. The finished product has tender skin, yellow color and delicious taste.
Mutton steamed buns on kang: pancakes are made of mutton cumin and other things, and the finished products are fragrant and have a unique flavor.
In addition, there are ripe pears with rock sugar, which are hot, sweet and soft; Braised fish is delicious; Mutton hot soup is hot and sour and mellow, and you can find a place to sell it here. Others include spiced salted rabbit meat, spiced bean curd, spiced oil tea, mutton dumplings, big meat wonton, kebabs, fried dough sticks with sesame seeds, roast chicken, bucket chicken, fried bean jelly, tea eggs, sauce beef, lamb, steamed buns and so on. In addition to traditional snacks in Kaifeng, there are also famous specialties from all over the country.
After talking about the central part, snacks in the north are of course the richest in old Beijing, and the food in old Beijing is all found in hutong culture, which has a long history!
Enema, enema is a favorite snack of Beijingers, and it is also a popular street snack. Enema began to spread in Ming Dynasty. "Hundred Chants of Food in the Old Capital" mentioned that the fried enema said: "The pork intestines are fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and it's pitiful for Tumen to chew. " There are often hawkers selling this food on the streets of old Beijing. It is recorded: "Pork intestines filled with powder should be fried, chopsticks and dishes should be picked up with a shovel, and children with special flavor should buy them, and they should go through several lanes of Xieyang Lane.
There are two kinds of enema: one is large enema, which is washed with pig fat intestines, made into paste with high-quality flour, red rice water, cloves, cardamom and other raw materials 10, poured into the intestines, cooked, cut into small pieces, fried in pig oil, and poured with salted garlic juice, which tastes crispy and salty. The other is called small enema, which is made of starch, red yeast rice water and bean curd residue, steamed, cut into small pieces, fried in pig oil, and eaten with salt water and garlic juice. The enema is tender in the outside and eaten with bamboo sticks, which is quite distinctive.
Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year and sold until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round. Love Wowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in "Deliberation in Records": "Taking glutinous rice with sesame seeds as a cold cake and pills as a nest, that is, the ancient' not falling into the folder' is also true." It can be seen that this kind of food is washed and soaked with glutinous rice, then steamed in a steamer, cooled and kneaded evenly, pulled into small doses, pressed into round skins, wrapped with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and mixed into stuffing, which became the food called Wowo in the Wanli period of the Ming Dynasty. But why did it become a love nest later? I found the explanation in Li Guangting's book "Village Proverbs to Solve Yi" in Qing Dynasty. Because an emperor loved this kind of nest, when he wanted to eat it or wanted to eat it, he ordered, "Love the nest." Later, when this kind of food was introduced to the people, ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "love nest". This snack has flowed into the people in the Ming Dynasty, and it was recorded in the Ming Dynasty's "Jin Ping Mei" that it was popular at that time.
Inby, a snack in Beijing, is loved by men, women and children. Its crispy and oily taste really makes people unable to eat enough. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby is an ancient food, and it is troublesome to make it. Because of the low labor efficiency, general restaurants are unwilling to make it, so it is often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a "handsome king of inby" was originally a "Nanlaishun" employee who died. His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.
To make inby, you need to melt salt, alkali and a little alum in warm water, add water and mix flour into dough, then knead the dough repeatedly by hand, knead it evenly and put it on a chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, take it into strips and put it on the chopping board, hold one end with one hand and the other end with the other, and smooth it into flat pieces with a thickness of about 6 cm. Every two agents are stacked together, and a knife is cut in the middle with a small frying knife, but the two sides can't be cut through. When the oil is burned to 50% heat, hold one end of the raw inby blank by hand and put it in the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape. After shaping, turn it over and fry it until it is purplish red and the oil is controlled, that is, it becomes crispy inby.
Su Dongpo once wrote a poem in the Song Dynasty, which is said to be the first product advertisement poem in China: "Hands are rubbed into jade, jade is fried into light yellow and deep, and sleeping in the spring at night is insignificant, which makes a beautiful woman wrap her arms around gold." In the Ming Dynasty, Li Shizhen's Compendium of Materia Medica Valley also recorded: "People are short of salt, and the rope is twisted into the shape of a ring, and it is fried and eaten." Inby can be stored for ten days and a half months, and its quality is unchanged, crisp as ever, and crisp without peeling. It has been a favorite food for thousands of years.
In the streets and lanes of Beijing, no matter in the past or now, there are homes cooked in brine, and in the past, there were vendors with small burdens to sell this kind of food. Especially when the sun sets, the stewed small intestine is sold in a pot, and its unique fragrance can be smelled from far away. Everyone who tastes this mouth smells it and looks forward to it. It is a street snack food that people like very much to ask for a bowl of stewed small intestine and one or two stewed fires, which not only satisfies their cravings, but also relieves their satiety.
Braised small intestine, also known as braised fire, has a history of more than 100 years. This kind of food originated from the palace, and after improvement, it evolved into stewed small intestine. There is a dish called "Su Zao rou" in the Qing court. According to pujie aixinjueluo's wife, Hao Zhu's "Eating in the Palace", in the 45th year of Qianlong (1780), Emperor Qianlong of the Qing Dynasty visited the south and stayed at Chen Yuanlong's home in An Lan Garden, Yangzhou. The dishes cooked by Zhang Dongguan, the chef of the Chen family, were very popular with Qianlong. Later, Zhang Dongguan entered the palace with Qianlong and served as the main ingredient of the Rehe Palace. Zhang Dongguan, a native of Suzhou, knew that Qianlong loved thick food, so he cooked a meat dish with pork belly and nine herbs including clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon. These nine spices are prepared in different quantities according to the different solar terms in spring, summer, autumn and winter. Because Zhang Dongguan is from Suzhou, he is called "Su Zao Tang" and his meat is called "Su Zao Meat". Later, it was passed on to the people and cooked with flour, which became a popular flavor snack.
It is to peel and chop fresh ginger into fine powder, add a certain proportion of alum powder to flour, put it into a basin together, and make dough with cold water. Another method is to knead dough with water, put it on a dough rolling machine and roll it five or six times until the flakes are even and smooth, then sprinkle fine starch noodles on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into single pieces, turn them over, and fry them with warm oil. The fried pork chops are honey-dipped. The method of honey-dipping is to peel fresh ginger and cut it into fine filaments. After boiling the shredded ginger with water, take out the shredded ginger, add sugar, add caramel and osmanthus fragrans after boiling, continue to boil, then move to low fire, and fork the fried pork chops into the sweet-scented osmanthus caramel boiled in ginger juice for honey-dipping.
After honey, the fork is light yellow, which has the characteristics of crisp, sweet and fragrant, and has ginger flavor when eating. In 1997, Nancheng's "Nan Lai Shun" pork chop with ginger juice/KLOC-0 was awarded as "Beijing famous snack" and "Chinese famous snack" in the same year.
There is also a salty fork, which is made of flour, soda and salt, and also fried. The method is the same as that of ginger sauce fork, except that it is not honey, crisp, crisp and slightly salty. People who love drinking often use salty fork as a kind of appetizer.
According to Mr. Zhang Cixi, the author of Tianqiao Snacks, "In the old Tianqiao, there was a shop specializing in selling small fried foods, such as twisted fork with noodles that were not full of money, wrapped in toilet paper, and added with a red trademark, which was a gift for the New Year and a plaything for children." There are poems praising this kind of small fried food, saying: "The future depends entirely on craftsmanship, and the specific aspects are slightly coaxed by children. Jin Xia Pu Bao is well decorated, exquisite and ingenious. " In the past, people who sold this kind of fried food in Tianqiao even shouted, "Buy one pack, spare one pack, Jiangxi Lalai, spicy pepper. Grandpa will fall down after eating, fall down privately, fall down officially, and cripple his waist with a big hoop. Big twist, broken fork, ten kinds of brocade flowers, a big bag of fried fork. " When the child heard it, he was so happy to buy it.
A seasonal delicacy in Beijing in spring and summer. Originally a folk snack, it was introduced into the court. The official pea yellow, made of fine white peas, is light yellow in color, delicate and pure, melts in the mouth, tastes sweet, cool and refreshing. Famous for Cixi's love of food. Its preparation method is that peas are ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. Traditionally, it is also embedded with jujube meat. Fangshan restaurant is the most famous one.
Folk rough pea yellow is a typical spring food, which is common in spring temple fairs. For example, in the Flat Peach Palace on March 3rd, the "small jujube and rough pea yellow" is a seasonal fresh product, and the vendors say, "Small jujube and pea yellow, come in large pieces!" It seems to give people a spring message and bring warmth.
"Rough pea yellow" is peeled with white peas, stewed with twice as much water as peas, then fried with sugar, then mixed with gypsum water and cooked dates, put into a big casserole, buckled out after it is cooled into lumps, cut into diamond-shaped pieces like cut cakes, and put a small piece of golden cake for decoration. Usually, it is sold on a unicycle covered with wet blue cloth. Most of the operators in this industry are Pinggu and Xianghe in JD.COM.
"Fine pea yellow" is an improvement of Qing imperial dining room based on the folk jujube rough pea yellow. Its preparation method is more refined. Peas are boiled and sieved into paste, added with white sugar and sweet-scented osmanthus, solidified and cut into small squares two inches square and less than half an inch thick. A few pieces of honey cakes are placed on them, which are good in color and taste, delicate and pure in texture, and melt in the mouth, belonging to the top grade. After the Republic of China, Yilantang Restaurant and Fangshan Tea House in Beihai Park sold fine pea yellow, which was filled in cartons with ten pieces each. It is equal to Yundou Cake and Xiaowotou as a palace snack.
Bean juice, mentioning Beijing snacks, first reminds people of bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time you drink bean juice, the smell like swill makes it difficult to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking everywhere and waiting in line to drink. "Yan Dou's Miscellaneous Poems on Small Foods" said: "The dregs can actually be used as porridge, and the flavor of old pulp is thin and thick. There is no distinction between men and women, come and sit together, and each of them is palatable. " And said: "The taste is beyond the sour and salty, and the eater knows it, which can be described as exquisite."
What is bean juice? In fact, it is the leftover of making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then taken out, ground into fine pulp with water, and poured into a vat for fermentation. What sinks into the bottom of the vat is starch, and what floats on the top is bean juice. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, then kept warm with low fire, and served with it. Don't look ugly, but it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of removing summer heat, clearing heat, warming yang, invigorating spleen, appetizing, removing toxic substances and removing dryness.
Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice has been sent to check whether it is clean and drinkable. If there is nothing clean, two or three bean juice makers will be recruited and sent to the imperial kitchen." As a result, bean juice from the folk has become the royal meal of the court.
Drinking bean juice must be matched with finely cut pickles. Generally, kohlrabi is used in summer, and the old salt water mustard should be cut into filaments, mixed with Chili oil, and inby, which is fried brown and crisp, should be served with a unique flavor.
Cream fried cake is a nutritious snack variety in Beijing snacks. It uses good flour as raw material, first burns a proper amount of boiling water, then turns to low fire, pours the flour into the pot, and quickly stirs it until the dough turns from gray to white, and when it doesn't stick to hands, takes it out and dries it into instant noodles. Dissolve the white sugar and vanilla powder with water, stir the appropriate amount of egg liquid in a bowl, add it into the instant noodle several times, and add the cream, sugar water and vanilla powder for the last time, and knead evenly.
Pour peanut oil or vegetable oil into the pot, or use butter. However, it is not advisable to use soybean oil or sesame oil, because the latter two oils are easy to offset the creamy smell. When the fire is high enough to smoke, switch to low heat. At this time, 500 grams of evenly stirred dough will be divided into 40 even balls, which will be pressed into round cakes by hand in front of the oil pan, and then they will be oiled one by one. When the cakes swell like balls and are golden yellow, they will be taken out and rolled with sugar. The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest.
In addition to the cream fried cake, there are yellow wheat fried cake and Jiangmi fried cake (with water mill rice, the best quality). The noodles should be mixed with water and then fermented. The noodles should not be too hard, and a little alkali should be properly kneaded. When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it in bean paste, seal the mouth, and fry it with the bag until golden brown. This kind of fried cake is very popular because of its tender inside and tender outside.
There is also a kind of fried cake with instant noodles, in which water is boiled, flour is poured in and stirred evenly, the noodles are scalded and then taken out of the pan and divided into large pieces, spread out and cooled, the dough and an appropriate amount of alkaline noodles are kneaded evenly and pulled into small doses, pressed flat, wrapped with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and fried with warm oil. This kind of fried cake is crispy outside, soft and tender inside and easy to digest.