1, beggar chicken
I. Origin and origin
In fact, beggar chickens are sold all over the country and can be eaten here in Chongqing, but what is the difference between beggar chickens in Hangzhou and those in other places? Listen to me slowly.
Hangzhou beggar chicken, named flower girl chicken, is made of broiler chicken, that is, a newly grown rooster. Its main theme is a tender word, which is a characteristic traditional dish in Hangzhou, Zhejiang Province and belongs to Zhejiang cuisine. This dish is also one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.
Legend has it that when Emperor Qianlong toured Jiangnan incognito, he accidentally wandered into the wilderness. A beggar saw his pity and invited him to eat beggar chicken. With the blessing of Emperor Qianlong, beggar chicken became a famous dish in Zhejiang cuisine. Therefore, gold always shines, and beggar chicken, a delicious dish, finally comes out of the head of the dish when it meets dried dragon, which is famous all over the world. Isn't that what life is all about? When we are frustrated, be yourself. As long as you have the ability, there is always a chance to make you a blockbuster! Opportunities are always reserved for those who are prepared.
Second, the production characteristics
The beggar chicken in Hangzhou is mainly made of local chicken, Shaoxing wine, West Lake lotus leaf and various seasonings. First, fill the chicken belly with seasoning, then wrap it with lotus leaves and shells, then wrap it with a layer of jar mud mixed with Shaoxing wine feet and salt water, and stew it for three or four hours on low heat. When customers eat, the whole clay ball is taken to the dining table and disassembled in front of the guests. Because it is a sealed barbecue, it keeps the original flavor of the chicken. The famous wine in the mud ball permeated into the roast chicken, and a faint fragrance came to the nose and served. Therefore, there is still a big difference between the beggar chickens in Hangzhou and those in other places!
Third, recommend restaurants.
This kind of chicken can be eaten in big restaurants around the West Lake in Hangzhou, so I don't recommend it in particular, lest the platform say that I am suspected of advertising.
2. Shrimp in Longjing
I. Origin and origin
Speaking of the origin and legend of Longjing shrimp, it depends on Emperor Qianlong. It is said that Emperor Qianlong went to Jiangnan because there was Longjing tea in the West Lake. On a whim, Emperor Qianlong gave Longjing tea to the chef to cook shrimp with tea, so he called this famous dish Longjing shrimp.
Second, the production characteristics
In fact, the production characteristics of Longjing shrimp are also very simple, that is, the shrimp is shredded and cooked with Longjing tea. Of course, there are some differences between boiled eggs with tea and ours. According to this logic, you can also go home and invent Longjing eggs, Longjing pig's trotters, Longjing squid and Longjing old duck soup, but this kind of tea in West Lake Longjing is not cheap. At most, I can invent a kind of green tea to boil eggs.
Third, recommend restaurants.
This dish is a famous dish in hangzhou dishes. When traveling to Hangzhou, you can eat in the hotel near the West Lake, so I don't recommend it! But you can shop around and eat more restaurants to see which one tastes better, because some restaurants may not be willing to make tea for you with authentic Longjing tea.
3. Xihu beef soup
I. Origin and origin
There are some national feelings about the legend of this dish. It is said that during the Southern Song Dynasty, the Jin people invaded the south. At that time, many Jin people, that is, northerners, came to Hangzhou and wanted beef soup. Because northerners like to eat beef and mutton, they got the West Lake beef soup made by Beicai South.
Second, the production characteristics
In fact, it is no different from beef soup made here, that is, star anise, cinnamon, pepper and so on. You can put it vigorously, and the spicy taste of pepper is right. Joking, as a famous dish in hangzhou dishes, is definitely different. Eat it and you'll know.
Third, recommend restaurants.
As a famous dish in hangzhou dishes, West Lake beef soup can be tasted in hotels and restaurants next to the West Lake, so it is not particularly recommended, everyone! It's not my fault. I recommend one, not one. Everything is strange. There are so many restaurants by the west lake. And the platform will say that I advertise.
4. Ding Sheng cake
I. Origin and origin
The legend of the origin of Ding Sheng Cake is that in the Southern Song Dynasty, Huzhou people specially made it for Han Jiajun of Han Shizhong (Han Jiajun was stationed in Huzhou at that time, and now Huzhou also has the place name of Ma (Han Shizhong raises horses)) to inspire soldiers. The word "Ding Sheng" appeared on the cake, and then it was called "Ding Sheng cake". Of course, after urbanization, many people can't make Ding Sheng cakes here.
Second, the production process
3,000 grams of coarse glutinous rice flour, 2,000 grams of coarse japonica rice flour, 2,500 grams of soft sugar, dried bean paste 1.750 grams, diced sugar 1.500 grams, 500 grams of rose sauce, 25 grams of pine nuts 1.500 grams, and red tea rice flour.
working methods
1. Put coarse glutinous rice flour and coarse japonica rice flour into a wooden barrel and mix well. Bake the nest in the middle, add soft sugar and red indica rice powder, mix well and let stand for 8 hours. Sift and mix in rose sauce for later use.
2. Put a small bamboo board in the cake mold, first sprinkle a layer of cake powder in the cake mold, add dried bean paste and sugar diced plate oil, then spread the cake powder, scrape it flat and sprinkle pine nuts.
3. Put the clear water into a steamer and boil it. Put the stewing bucket on the pot, and steam the cake mold in the bucket for 30 minutes. Steam until the stewing barrel is full of hot air, and when the cake blank is mature, take out the cake mold and pour out the cake blank.
Of course, I'm just giving a brief introduction here. The specific production process is still complicated, and even these tools can't be completed if you want to do it yourself. Just looking around.
Third, recommend restaurants.
If you want to eat Ding Sheng cake in Hangzhou, you can go to the pastry shop next to the school to buy it, because Ding Sheng cake is the first snack that Hangzhou students must eat before the exam. Of course, I still want to recommend you a shop, that is, Jiangnanchun, a pastry shop on Jiefang Road in Hangzhou, which sells all kinds of traditional snacks and cakes all the year round, including Ding Sheng cakes.
Look at the map:
When you come to the store, you can see the facade is like this:
Therefore, as I said before, if you want to eat Ding Sheng cake, you must buy it next to the school. In fact, Jiang Nanchun is also next to the school.
5. West Lake vinegar fish
I told you four cuisines in front, and now I will share with you a special dish of Hangzhou, the method of vinegar fish in West Lake.
Name of dish: West Lake vinegar fish
Ingredients: one grass carp weighing more than 3 kg.
Accessories for cooking fish: chop one onion and ginger, cooking wine 1 tablespoon, soy sauce 1 tablespoon.
Fruit juice accessories: half a spoonful of soy sauce, one spoonful of Shanxi mature vinegar, half a spoonful of potato starch and one spoonful of water to make water starch, sugar 1 spoon, a big bowl of soup for cooking fish before.
Operating steps:
1: Wash the scales, viscera and gills of grass carp, then cut the fish from the tail and cut it in half.
2. Break the fish head from the middle.
3: Then cut a flower knife on two pieces of fish.
4. Then put clear water in the pot, put the fish with changed knives in it, add the auxiliary materials: chopped green onion, ginger flower, 1 tablespoon cooking wine, 1 tablespoon soy sauce, cook over medium heat until boiling, and continue to reduce the fire for 10 minute, and the fish will be cooked.
5: After the fish is cooked, remove it and put it on a plate for later use.
6. Next comes the stage of frying juice. We added: half a tablespoon of soy sauce, one tablespoon of Shanxi mature vinegar, half a tablespoon of potato starch mixed with water to make one tablespoon of water starch, 1 tablespoon of sugar, and a big bowl of boiled fish soup.
7: Cook slowly over low heat until the soup is thick.
8: Pour the cooked juice on the cooked fish, and the West Lake vinegar fish will be ready.
9: A delicious West Lake vinegar fish is ready. Come and have a taste.
Key points: West Lake vinegar fish is grass carp, which is spiny, so this dish, especially for children, should be careful not to get stuck by thorns.
In addition, the grass carp used for vinegar fish in West Lake must be fresh enough, and the stale vinegar fish in West Lake will not taste fresh.