People often say that steamed buns are delicious, but I have never tasted them and I don't know what they taste. This afternoon, my parents took me to the steamed bun shop to open my eyes and eat my fill. I finally got what I wanted that day. The steamed buns were whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind and similar in shape to steamed buns. No wonder they were called steamed buns. Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp. A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps. No sooner had he picked up a "chubby" and stuffed it into his mouth than he began to fight back. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious. Sure enough, I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed it down. Its meat is very full, a bite of fresh, thick and salty makes you want to eat it. So I pestered my mother to buy another guest. When my aunt brought it with a smile, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. " In the blink of an eye, I wiped it out again, touched my bulging belly, added a mouth, and the rest was unfinished. How's it going? Are you excited? It's better to go west and east and eat steamed buns in your hometown!
Fried stinky tofu
This is a unique local snacks in Jiangnan in winter.
When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. At this time, you are not eating but swallowing with your tongue rolling.
Old people always fry only a few pieces at a time, and fry several pieces for a few pieces, so all the people waiting for them eat alone, while others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed and hot and sweaty. The old man just kept saying: it's too spicy to stick, so don't eat too much. After all, he didn't stop it. Therefore, the elderly consume a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.
It's been more than 2 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, it always seems to taste a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.
meat and bone porridge
I've only eaten meat and bone porridge once.
It was a Sunday morning in winter in the south of the Yangtze River, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way, for fear that she would suddenly change her mind.
Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop floating with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was already full. Everyone is sipping this meat and bone porridge, as if it is really delicious.
The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 4-year-old woman with ear-length hair and meticulously pinned behind her ear with a black hairpin. I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim and said, "Yes, yes." As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon with one hand and uncovered the big pot cover with the other. Suddenly, a heat wave swept through the smell of meat porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones. I tasted it carefully, well, it was fragrant and sticky. You really don't need to "eat", just drink. I just stood by the big stove, holding a big bowl, and hula hula drank the meat and bone porridge for the first time in my life. Finally, I chewed up those bones like a puppy. That bowl of porridge cost my aunt 5 cents.
Later, my aunt told me that cooking meat and bones was very troublesome. First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke, the key is to master the heat, and slow down the fire. Finally, add salt and monosodium glutamate. Therefore, the average family does not make meat and bone porridge, which is time-consuming and laborious without drinking. She also warned me not to eat more meat and bone porridge in the street, because some bosses put the bones eaten by the guests back into the pot to save money. I don't know if what she said is true or not. Anyway, since then, I have never eaten meat and bone porridge again, not because I am afraid of being unsanitary, but because the money in my pocket is not enough to distribute.
However, I often go to that meat and bone porridge shop, mainly to see what they do with their finished bones. But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and have a bowl." Then, I ran away.
Yangchun Noodle
Yangchun Noodle has a nice name and a noble appearance. In fact, it is the most popular pasta that the people in the south of the Yangtze River like to eat the cheapest, so it is also the most refreshing. In "Morning in Shanghai", the capitalist Xu Yide, in order to escape the public-private partnership and pretend to be poor, asked the waiter to send lunch, which is the Yangchun noodle. It can be seen that Yangchun noodle belongs to the patent of the working masses. As for why you chose such a name as Yangchun Baixue, it may be the antonym, but I am sure that the person who took this name is by no means from Xialiba.
Twenty years ago, my uncle's family seemed to like eating Yangchun noodles very much. Every Sunday, my uncle would definitely lead the whole family to eat Yangchun noodles in the noodle restaurant in town. My two cousins are in high spirits, but I don't like them very much. There is nothing on Yangchun noodles except some chopped green onion. It is bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least it's meaty. But my uncle resolutely refused, saying that wonton is too expensive, and it is not eaten. For the same dime, Yangchun noodles are full, but wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to accompany my uncle's family to eat every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in the town knows my uncle. Every time I come, I don't have to tell him, I will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy sound. Whenever this time, I look at the sunny face in front of me and pull a long face.
Lu Wenfu specifically mentioned Yangchun noodles in The Gourmet, saying that Yangchun noodles in the first pot are the freshest and most delicious, so many people go to eat soup early. I don't think my uncles eat this kind of noodle. But anyway, I have no interest in Yangchun noodles, and my appetite fell as early as twenty years ago.
light cake
light cake is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he has a certain relationship with this national hero.
When I was young, I always liked to stand in front of a tall barrel stove and watch the master make light cakes. There are masters who make light cakes everywhere. A chopping board and a stove are all props. The light cake master rolled up his sleeves high, smashed the dough with alkaline water and salt water, then divided it into one dose, patted it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Wait, soon, the fragrance floated out of the furnace. It's estimated that it's almost time, and the light cake master used a small shovel to shovel it neatly, and the brown light cake jumped out.
This light cake is hard and yellow. It's hard to bite. Without good teeth and tenacious fighting spirit, it can't be dealt with. But once it's in the mouth, it's more fragrant and chewy. In the end, I always want to take the second one away. Light cakes are chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Perhaps this is the relationship between them and Qi Jiguang. Light cakes are very cheap, a penny. At that time, I often patronized the light cake stove, bought one or two pieces, and chewed all the way to school.
In winter, the pastry chef is happier. He keeps the stove warm, but in summer, he is bitter. He goes shirtless and still sweats, and the sweat drips on the stove. I dare not buy it, because there must be hard-working sweat of the pastry chef in it.
Some time ago, I mentioned light cakes in my hometown in Fujian. They all said that they were delicious and good for my teeth. Chewing them often is definitely better than "white arrow" and "green arrow". But I don't know if there is any now. I haven't eaten it for years. Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.