Corresponding to jiaozi, most Jiangnan people like to eat wonton. Land of fish and rice, rich in ingredients; Suzhou people pay attention to not eating from time to time, but a bowl of wonton is indispensable all year round. It can even be said that the status of wonton is comparable to that of Su-style noodles.
How much do Suzhou people love wonton? There are several kinds of food, and there are several ways to eat it.
Speaking of bubble wonton, it's delicious and interesting.
There are also foreigners who come to the Soviet Union who don't like to eat. It is ridiculous to say that there is too little meat in bubble wonton, and pigs that have been sold for 20 years will have skin injuries.
Soak wonton, eat wonton skin soaked. The skin must be thin, and it is difficult for ordinary people to be as thin as cicada's wings, so it is difficult to test the hand-pressing kung fu, and it is easy to break when pressed hard; Just press it and it won't float.
Wonton soup is also very delicate. Add a little lard to make it tender and colorful, and you can smell the fragrance in your mouth.
Of course, if you want to eat meat, you can eat big wonton. Every big wonton is half the size of a fist, enough to control!
The focus of big wonton is vegetarian stuffing. Suzhou people probably like to eat fresh meat of shepherd's purse, as well as flat-headed wonton only in summer. A bite is very chewy.
Basic fillings: minced meat, eggs, shrimp paste, chicken breast and rice, shredded mustard tuber, seasoning soy sauce, salt, sugar, pepper and so on. It is advisable to stir until it is thick.
Vegetables can be changed into various names after being added:
Vegetable meat stuffing: Blanched vegetables are finely cut.
There are few corn grains in shepherd's purse stuffing, celery stuffing, flat tip stuffing and so on.
Speaking of rare swordfish wonton in special seasons, it is high-grade wonton.
The swordfish is nailed to a bamboo pillow and steamed, then the meat is gently peeled off with a knife, and then chopped into minced fish and a little chicken breast rice, and the eyebrows can be fresh without monosodium glutamate.
Even after eating, Xu Xiake praised: "The best food in the world.
That is the characteristic of the Yangtze River. We booked a guest of 12, namely 120 yuan. Because saury is a trace product at the junction of salt water and fresh water, it can't be raised artificially at present, so it is very rare.
Suzhou three fresh shrimp noodles are also a seasonal feature-but shrimp is easier to get.
I like to eat a bowl of shredded chicken wonton. The soup is clear in color, and its temperament complements the soft water and light wind in Suzhou.
The big wonton in Suzhou is ever-changing. You can make soup and eat it with it. Dry mixed wonton is more popular in summer. Who hasn't been to Xiaolou to eat a bowl of cold wonton ~
With shredded carrot, shredded cucumber and shredded coriander, topped with special sauce, it tastes delicious.
Of course, it is also good to go out for lunch and dinner as a special snack. I always do. Health, hygiene and convenience.
Fried wonton is also a specialty of Suzhou. There are too many packages. How about wonton? After the boiling water is spread out, get up in the morning and put some oil to fry the bottom of the pot to brown. Dip in vinegar, soy sauce or a little hot sauce, which is the seasoning of porridge or Soviet-style rice.
Speaking of small wonton, Changshu's crepe wonton must be on the list.
The skin of crepe wonton is as thin as cicada's wings and as transparent as gauze, and the delicate meat sticks to the gauze-like skin. After cooking, you can clearly see the meat inside, and it can be broken by blowing.
Suzhou is definitely the first place to eat wonton in Jiangsu!
Speaking of which, I'm really hungry.
The famous Suzhou Huang Tianyuan Qingyang wonton is especially popular. Laodong Road 2 17 dried bamboo shoots wonton; His family uses Taikang spicy soy sauce (few people know); And his fluffy dough ... duck egg yolk? You won't forget the dumplings after eating them.
There are also Le Hui, Suiliuju, Banjiaolou and Jeffery Ji. ...
Go tomorrow morning, there is one for every flavor!