When Qin Shihuang unified the six countries, he called Pi County. During the period of Emperor Hanming, Pizhou was established to govern Pizhou and manage 17 county. Therefore, Pizhou people often ridicule it as "the Great Pi Empire". In the first year of Jian 'an, Emperor Xian of Han Dynasty, Lu Bu attacked Zhang Fei, and he was forced to go to Pi, claiming to be the secretariat of Xuzhou. The following year, Cao Cao and Liu Bei captured Pi and captured and killed Lu Bu in Baimenlou (now Gupi Town, Suining County).
In the history of Pizhou, there were counties first and then counties. The old Pizhou people still affectionately call Pixian, which shows that the definition of the word Pixian has been deeply rooted in the hearts of the people. This beautiful town in northern Jiangsu, where Lu Bu was captured in Sha in history, is as hot as life, which makes people happy and worried.
On the day of Double Eleven, I was on the high-speed train to Xuzhou (to Pizhou). Because the things I need to buy started early on the Internet, I won't rush to buy them this day.
When I arrived in Pizhou, I went to a shopping mall in Tongcheng, and I visited it all over. First, I want to buy some dried fish and pancakes, and I will bring back a few pounds of pancakes every time. Second, take a look at the popularity of Shang Chao in Pizhou. Because I have been away from Pizhou for three years, I always want to see where I have walked after I get off the bus, and for special reasons, I will come back occasionally to have a look.
Pizhou, Jiangsu, for me, there is still a little emotional factor in it. After all, people and things will always leave you with thoughts after a few years of life! So every time I go to Xuzhou, I will pass through Pizhou and stop here. Although I haven't stayed for a long time, I can still alleviate that kind of unclear emotion, which may have left a deep imprint on my heart, but I haven't noticed it yet.
I'm homesick, but not exactly. I am a carefree person, with uneasy heart and calm surface. You may live in a strange place at any time, and the feeling of running around without security is complicated and tangled, and only those who have left their hometown can understand it. For Pixian, after all, living in this city for four years, the time is not short enough to make me attached. #11.11National Online Shopping Behavior Award #
The eating habits here in Pizhou are much hotter. Whether it is cold or hot, there must be fresh peppers, and even a lot of Indian peppers will be used. I feel that Pizhou's spicy food is a higher level than Sichuan Hunan cuisine. Through so many cities, because of my work, I am objective about Pizhou's spicy food, which is the result of my repeated tasting.
Generally speaking, Pizhou's spicy food is a little unacceptable to most people. The locals are not tired of it. They belong to the kind that is not spicy and unhappy. For the delicious food in Pizhou, they are the only spicy food. Therefore, every time we write an article in Pizhou, we can't help but put peppers in the front, because what really leaves you the deepest impression is the kind of dry and spicy that seems inconspicuous, but actually makes you scratch your heart and lungs. It's not artificial at all, it's totally spicy!
So every time I come to Pizhou, I can only taste a little local food in Pizhou, and I dare not eat it like that, because I am still a little timid about Chili.
There are many cuisines in Pizhou, such as local pot chicken and local pot fish, which highlight the umami flavor, and spicy is an essential element. For example, stir-fry small fish with Chili and use a pot? Small fish is top grade. There are also common Chili fried noodles, Chili fried beans, Chili fried eggs and so on. But we can basically imagine that dishes with peppers are the same spicy. Pepper is not an ordinary green pepper, but a local fresh pepper. It can be imagined that it is extremely spicy when paired with dried peppers.
There are many snacks in Pizhou, such as vegetable porridge and bean juice, which are all snacks with local characteristics. You must have a taste every time you go. I like vegetable porridge and bean juice, which is also impressive. They are two kinds of snacks that I am used to eating most, except Chili, and I personally think that these two kinds of foods are a kind of snacks for nourishing the stomach, which are particularly comfortable to drink and good for the stomach. The food in Pizhou is sometimes the opposite. When it is salty, it is sweet, and when it is sweet, it is salty, just like vegetable porridge, but with a little salty taste. Wheat grains and peanuts are boiled to pieces and sticky, which is a kind of food that can withstand the taste. I was not used to it at first, but I have to look for it after two times.
There is also a local custom, like Shandong people, who like to eat pancakes, such as pot stickers or single cakes. They all like to eat, and pancakes rank first among them. I seldom eat rice, because I have opened a shop there for four years and I am quite familiar with the staff there. They seldom eat rice. For four years, as long as there are pancakes and spicy dishes at every meal, it's ok.
Let's look at the dried fish here. The local dried fish is a major feature. Whether it is Pizhou, Xinyi and Suqian, it is almost close to Lake Rome and the Grand Canal. There are many small fish, which are also local specialties. Then this small fish will be graded. The smaller the fish, the more expensive. The better one is called small yellow croaker, and there is also a small white fish called small white silk, and there is also a small whitebait with dried products. You can still vaguely see its shiny appearance.
These two kinds are more common, and the other one, which we see in the picture below, is called anchovies. I don't know what Pizhou people call it, but this kind of small fish is simply disdainful to Pizhou people, and it is eaten less often.
Small white fish here is called small white silk (or silk), which varies in size. White silk is actually steamed white fish with chicken oil, which can be elegant. I wonder if the so-called little white in the workplace has anything to do with this little white silk.
Large small white fish, locally known as small white silk, is generally used for frying fish. For example, dry-fried white silk is not sticky, crisp and delicious. In the local vegetable market, you can often see stalls for fried dried small fish and fried small white fish, and the business is particularly good. Because locals prefer to eat, whether they eat at home or in restaurants, they have a soft spot for this fried fish.
Like these kinds of dried small fish, Pizhou's practice is to fry with Chili, because they are used to using pancakes to roll vegetables, which is very suitable for their eating habits. Almost everyone in Pizhou has some dried fish for daily consumption.
In fact, like this kind of small fish, we northerners usually make cold salad, but there are not many ways to fry it. After all, it is not a specialty of our side, and it is not as handy as the locals.
Like this kind of small fish, we can fry it, add some chopped green onion peanuts, or add some bitter chrysanthemum and mix it. It tastes crisp and refreshing.
Look at other finished dishes in the supermarket, such as this pig's trotters, which is the kind of white water and brine, and then put some pepper in the seasoning, which seems a little spicy.
This is Wuchang fish. You can see from a layer of dried Chili peppers that it is similar to dry frying, and it is a typical local way of cooking fish. The cooked fish in Pizhou don't like thickening, so they naturally collect juice.
Especially when cooking a big meal, they are used to cooking fish in this way. But whether it's braised or stewed, you want to add dried Chili and millet to increase the spicy taste. Like stewed fish or stewed chicken, everyone wants to feel spicy, which is authentic enough! Roaring salt and roaring pepper are the portrayal of Pizhou people's food. They have been eating like this since childhood, so they don't seem to accept dishes without peppers.
If you look at these cold dishes again, you should see that there are peppers in them. Yes, their cold dishes are mostly peppers, too. This is a dish with turnip bumps and soybeans mixed together, which belongs to the slightly spicy kind. The typical cold dish in Pizhou is cucumber mixed with water and vermicelli. Besides mashed garlic, I think the most important seasoning is freshly fried pepper.
For me, if I eat this dish three times, I will definitely sweat. Anyway, I think so. Most cold dishes in the supermarket are spicy. Generally, cold dishes are not only spicy, but also sweet. For example, the thin face, they made it salty, sweet and spicy, not the kind of sour and spicy taste, which is quite popular in the local area, but for us, we may not be able to eat this sweet and spicy dish, which may be a local custom. Let's use sweetness to relieve the irritation of pepper. # Eating in Xuzhou #
This kind of pepper is not a variety of pepper, there is a kind called green millet spicy, and some places are also called Thai pepper. Everyone has this, and another is that the sharp and round pepper is a local pepper, which is not less spicy than Xiaomi and has a thick and crisp skin. Locals also prefer to cook with these two kinds of peppers. Cooking is to use these two kinds of peppers, especially the local peppers, which are the most authentic.
What we see is Pizhou radish, which is a purple radish and a local specialty. Carrots are a little purple, crisp but not spicy, and full of water. When stewing chicken or fish, they like to put some radish in it and use it to enhance the taste. In fact, it turned out that it was not so bad.
When you get used to it, you will find that the radish tastes good after stew. Like this kind of carrot, one is put in a stew pot, and the other is made locally. It's called radish vermicelli soup and served with Liu Jing vermicelli.
This kind of radish has a characteristic, that is, after frying in the pot, the color of the soup will turn purple. This soup seems to have no appetite. The chef will put a little local white rice vinegar in the soup bowl before cooking, and the color will return to a colorless state. This is very amazing.
This cucumber is also very distinctive. When we first went there, we often bought the common water cucumber as a cold dish, but later we found that the local dried cucumber was the favorite of diners, as shown above. This kind of dried cucumber is characterized by thick skin, green flesh and rich flavor. When making, peel it first, and then make a cold salad. It is true that cucumbers are delicious.
Fried thousand is a good dish! Anyway, I think it's delicious, and the locals like it, because after living there for four years, I found that this dish has a high click-through rate and is also a local scenic dish. It is also a must-have dish when cooking a big meal.
Some local people in Pizhou also say it's a foreign dish, but I think Pizhou cuisine fried with thousands of eggs is a typical Pizhou cuisine. Why do you say that? First, the popularity of people, the click-through rate of restaurants is also quite high, and even a large number of semi-finished products are sold on the market; Second, thousands of children need thousands of skin. This is a local specialty. Pizhou is rich in bean products, and rotten clothes are common. We usually use dried products, mostly called oil bean skin. Fresh rotten clothes can be bought at any time in the local area, and dry rotten clothes are only a few thousand skins, so I say it is a local specialty food.
Qianzi made the skin out of dry and rotten clothes, wrapped it with seasoning and meat, and changed the knife to look like this in the picture. Be jealous when you eat it. It's a little similar to the fried bell of Shandong cuisine, but it's a little different. Stir-fried thousand seeds also belong to a dish that is tender outside and tender inside, and then tastes more fragrant. Very chewy, the more you chew, the more fragrant you get. It is really delicious.
This dish is called fish with pepper and hemp. It has been mentioned many times just now. We saw a lot of green beans, a lot of fresh green peppers, and at least dried fish. Because dried small fish is more expensive, the local price is about 30 to 35. When frying this dish, we put in a little dried fish. If measured by hand, it is a handful of small fish, and then the rest is completely peppers and green beans. This dish is interesting, not only super spicy, but also salty, but the dried fish tastes particularly fragrant, tastes particularly good and has an endless aftertaste.
This time, I specially brought back two Jin for my family. Fried dried fish is best for rolling into pancakes. If you see Pizhou people holding a roll of pancakes on the road and eating them while walking, it's a scene in Pizhou!
This is fried shrimp with some peppers. In fact, there are not many ways to eat shrimp in the local area. What they are best at is a method similar to boiled shrimp, which is boiled with salt water and then dipped in seasoning, but it must be fresh river shrimp. Stir-fried shrimps usually use the kind that is dying, or the kind that doesn't look particularly fresh, and then stir-fry with Chili and leeks.
The above dish is more common, that is, fried shredded pork with pepper. They must put garlic sprouts or garlic sprouts in shredded pork with chopped peppers, because garlic is abundant in the local area, so these two ingredients are mostly. We can see that there are many shredded pork here. When cooking this dish, the chef should also put a lot of millet spicy, or add a little dried Chili to fry together. Shredded pork doesn't need sizing, just buy the kind that is twisted by machine. Dry and chewy is also a taste that locals like, and this dish must have a spicy feeling.
This dish is called Chili Fried Beans. The food cooked in the supermarket is a little different from that cooked by the chef. There are not many fresh peppers in the supermarket. Here, fresh peppers and leeks, or garlic sprouts, are also used to cook and fry with local semi-dried salted beans. More suitable for eating, but also suitable for rolling pancakes. It is also a spicy dish with Pizhou characteristics.
After visiting the supermarket, it's time for lunch. This restaurant is located in the center of Xinsu. It is said that an old catering brand spent a lot of money to build it. Looks like it really cost a lot of money. Full of the feeling of Jiangnan water town. Smoke billows from the kitchen, and the boat is leisurely. Being in it is refreshing.
The dishes have changed beyond recognition. It is neither pure Huaiyang cuisine nor Pizhou cuisine, but it is mixed with improved flavor. It's not bad to eat casually. You can't be picky about food when you are hungry.
I ordered a roast duck and tried the roast duck from Beijing. Does it still taste like Beijing? Eat while it's hot. The duck skin is crisp and the duck meat is tender. Roll shredded onion and melon strips with duck cake, put two pieces of duck meat, coat with duck sauce, and order dried Chili noodles with Pizhou characteristics. Beijing-flavored roast duck will definitely make you catch up differently. Dried bamboo shoots are a commendable dish, crisp and sweet, with excellent taste. The staple food is very distinctive. The black steamed stuffed bun is filled with quicksand, soft and sweet. Do you know what this staple food is called?
Pizhou is an area in northern Jiangsu, which is very different from the cuisine in southern Jiangsu. The more you go south, the closer you get to the taste of Huaiyang cuisine, and only Pizhou is the hottest.
On the other hand, in our city, every place has its own unique local characteristics, because of regional differences, it will also form different styles of eating habits. Moreover, some habits are not easy to change, especially diet, because everyone has eaten like that since childhood, which has penetrated into the blood and is difficult to change. Actually, we are all the same. Once we get used to this kind of food, it is difficult to change it. This kind of food will accompany you for almost a lifetime.
Although in this era, we have too many opportunities to accept new things and not exclude any delicious food, you can't let the delicious food branded in your bones be erased from your memory at once. That smell is the taste of heart and spleen, and it's hard to give up! Because it is not only a delicious food, but also conveys a strong local accent and homesickness!
Pizhou, every time we come, we will deepen our memory of the delicious food about peppers. In fact, there are many beautiful scenery that move us. When we walk on Ginkgo Avenue, we will not only forget the existence of pepper, but also find that the autumn leaves here are so beautiful and charming!
This beautiful town in northern Jiangsu is a battleground for military strategists in history, but it is as hot as life. I don't know whether this bloody created this area, or because of pepper, it created this tenacious bloody! Pizhou is a city with profound cultural heritage, which makes people relaxed and fascinated, but its custom of eating spicy food worries foreigners.
Pizhou, everything is good except spicy!