As a snack, I am fortunate to live in Jiangnan. I can not only appreciate the elegance of Suzhou, but also indulge in the customs of Hangzhou and enjoy all kinds of exciting food.
As the most famous and earliest snack in Caizhizhai, you have to have a plate of pine nuts and zongzi candy, which is also of medicinal value: in the Qing Dynasty, "zongzi candy" was listed as a "tribute candy" to treat the diseases of Empress Dowager Cixi.
The manufacturing method is very simple. Boil sugar first, roast pine nuts and roses, cool the cooked sugar paste to 160℃, then pour it on the cooling table, sprinkle pine nuts and dried roses on the sugar paste while it is hot, fold it back and forth with a scraper, and cool it while folding, and the sugar paste will gradually solidify into soft candy. Put the fudge on the table, divide it into small pieces, knead it into round strips, and cut the sugar with scissors.
Speaking of lotus root dumplings, everyone should remember the taste of Hangzhou vividly, but they don't know that it is actually a specialty of Jianhu Lake.
According to legend, in the middle of Qing Dynasty, a royal chef who built a lake carefully made a palace snack with a unique folk flavor-lotus root starch balls: first, pulp, suet, sugar and sesame powder were added into osmanthus fragrans, almonds, walnuts, pine nuts and kumquat cakes to make stuffing, kneaded into a ball, placed in a tea tray or bamboo plaque filled with lotus root starch, sieved evenly to make it stick with a thin layer of powder, and then placed with a colander. Tangyuan is even and smooth, the stuffing is sweet and refreshing, and the soup is rich in osmanthus fragrance.
The emperor praised it after eating it. A few years later, the chef retired in old age and brought the method of making lotus root starch balls back to his hometown, and then this kind of palace snack spread among the people.
Now it has become a special dish in Jiangsu. Round and transparent lotus root starch is soaked in thick soup, half floating and half sinking. It looks like a floating brown ball, flexible and elastic. The entrance is tender, smooth and refreshing, with lingering fragrance.
If you come to Jiangnan, don't miss these sweets!
The food in my hometown will always accompany others, the sunset will always follow the peaks, and my hometown will always be associated with food.
My hometown is Jianli. The old saying means "monitoring the benefits of fish and rice", so my hometown enjoys the reputation of "land of fish and rice". In addition to this reputation, my hometown has many characteristics, and of course, I can't help but talk about food.
Let me introduce you one by one. Do not drool.
Jianli people are most proud of our jiaozi. This dish is only available in Jianli. I can't buy anywhere else if I want to. Jiaozi is protected by glutinous rice, which is wrapped in vegetable stuffing or meat stuffing. After steaming for a few minutes, it immediately becomes round and fat, making people want to take a bite. Until you finish eating, you will still feel unfinished. Tuanzi is called Tuanzi because it also has a beautiful meaning: reunion. Every New Year or Lantern Festival, there are long queues at the door of the merchants selling jiaozi. Not only to eat jiaozi, but also to buy jiaozi to share with my family.
As the saying goes: "Eat well early, eat well in the middle, and eat less in the evening." So how do we Jianli people have a good breakfast every day? In the morning, most Jianli people choose to go to the frying shop to buy a golden Bazin. Ciba is generally triangular, made of glutinous rice, fried in oil piles, and after a while, the original white rice turns golden yellow instantly. After frying, the rice cake is more golden. Bite it down, and the taste of glutinous rice will immediately enter the mouth. If you add another cup of soybean milk, breakfast will be perfect. Ciba has always been deeply loved by Jianli people, and it can always make us never tire of eating.
During the Chinese New Year, there are countless delicious foods. It may not be unique to my hometown, but it will always be done by us Jianli people.
These delicious foods have been forgotten by people, and the only constant is the familiar taste on the taste buds.
My favorite food as the saying goes: "Food is the most important thing for the people." We can't live without one word-eating. Nanxiang's special flavor steamed buns are my favorite.
The method of making steamed stuffed buns is simple: put the prepared ingredients in a warm "small bed" (the ingredients can be determined according to preferences). Those "babies" were very clever and soon fell asleep. After waiting for ten minutes, the intoxicating fragrance came to the nose. Finally, wait another minute and they will be released!
"The wife of shop-owner! Come to Erlong steamed buns! " "ok!" After a while, a small steaming cage was brought to the table. A refreshing smell came to my face and went straight into my nose. Looking at the glittering and translucent steamed bread, I couldn't help swallowing.
I carefully pinched one with chopsticks, opened a small hole with my mouth, and then slowly sucked up the soup inside. It tastes delicious! Rich chicken juice, mixed with the aroma of meat stuffing, forms an endless aftertaste. After drinking the soup, the steamed bread sagged like a deflated ball. After drinking the soup, I heartily enjoyed the remaining fine meat and tasted its delicacy. I ate two small cages in one breath. If I hadn't been too full, I would have bought more cages and ate them all. After eating it, I can't help but have an endless aftertaste and full of praise.
I remember once, when I was eating steamed stuffed buns, hot soup poured into my mouth and burned my tongue because I was too anxious to eat them. Although I burned my tongue, I still like to eat steamed buns, but I will always be careful when I eat them in the future to avoid being burned.
Alas, these naughty "little dolls" really make people happy and sad!
Chongqing cuisine Chongqing is a place close to mountains and rivers. Unique geographical environment and long history. I left a lot of delicious food for this mountain city. After coming to Chongqing, it will definitely make you memorable. Now, let me be your food guide, a native of Chongqing!
Early in the morning, I got up early. Take a breath of fresh air, and it's time to set off after washing. Of course, you have to eat breakfast. It is convenient to buy breakfast in Chongqing, and it is sold everywhere. The most famous is none other than; Ma Yuan, this is a lump. Ma Garden: This is a kind of glutinous rice bread with sweet stuffing, which is fried with sesame seeds in an oil pan to form a hollow Huang Jinqiu. It is crispy outside and soft inside, oily but not greasy, and tastes sweet. Eating one is definitely not enough, and another piece of rice cake; Knead the glutinous rice into cubes. Add a few local peppers, and then fry them in the oil pan until they are golden yellow, but the difference is that they taste crisp and numb. Plus that bag of soybean milk, it will make you energetic in the morning. Except camellia oleifera, fried dough sticks, fried dumplings, glutinous rice balls, authentic Chongqing noodles, light; Porridge (porridge), white cake, heavy cake ... Go and see the beautiful scenery of Chongqing when you are full!
When you come to Jiefang North Pedestrian Street, you will regret not going to Baji Street. There are all kinds of hot and sour noodles, such as Dandan Noodles, Jiuyuan steamed stuffed bun, Shancheng dumpling, Qiaoqiao wonton soup ... and they are all local snacks. First come a bowl of hot and sour powder, add seasoning to the cooked glutinous rice flour, add more pepper and vinegar, and finally add a little meat buns. "wow! It smells good. " I can't help eating more. "Too spicy?" It doesn't matter. Eat delicacies and dumplings to relieve spicy food; The noodles in the soup garden should be kneaded evenly, cooked, and put some mash, which tastes sweet and sour or fruity. You can never get enough to eat when you walk. You can taste spicy skewers and vegetarian dishes. Then 1 skewered dried bean curd, 1 skewered cold rice noodles, 1 skewered ham sausage ... Brush with Chili, and it tastes very spicy. Sesame oil without pepper is another delicious thing. Look east and west, buy a cup of scented tea in Chongqing and eat grilled fish in Wanzhou. This grilled fish is quite delicious. It is baked with charcoal on a small fire, tastes crisp and tender, and has secret spices. Snacks have to be accompanied by fruit; Orange squeezing in Fengjie, grapefruit in Changshou Lake, grapes in Bishan, pears in Banan ... all kinds of things. Visit Jie Fangbei to see the recent changes in Chongqing, so lunch is free.
Tired in Jie Fangbei, I went to Beibin Road for a big meal in the evening, and then went to eat hot pot! Chongqing's hot pot is very famous. According to the elders, the hot pot is the villagers by the river (pulling boats on the shore) who cooked some vegetables and meat in the leftover soup in order to save food expenses ... Later, it became the current practice to add red oil, lard, pepper, pepper and spices to the pot when cooking. So far, the red chafing dish has been transformed into a green chafing dish, and the color of the green chafing dish has been changed on the basis of the original, and Chinese medicine has been added, so it does not get angry after eating. What a surprise to see the river view while eating!
People take food as the sky, and food takes food as the sky. Food that can't be eaten every day in Chongqing. Let's all eat delicious food!
The temptation of food On a sunny weekend, my father and I were bored at home and our stomachs were always protesting. Suddenly, a kind of fresh water food flashed through my mind, but I couldn't remember its name. So, my father decided to take me to the holy land of history, food and historical sites to find this kind of food that was missing in my heart.
We decided to ride a bike. Along the way, we saw the beautiful scenery of Dashui River. I once forgot that I was riding a bike and almost fell down! Riding, riding, we finally reached the old street. When we got off the bus, we saw a sea of tourists and people with swollen shoulders walking in the old street.
Walking, I suddenly smelled a tangy aroma, and we followed the aroma to find out. It turns out that the source of the aroma is the old shop where the family is crowded, and there are two big characters written outside the shop-A gei.
My memories are pieced together in my mind, yes! This is food! So, let's find a seat and sit down quickly. Dad told me: in fact, Agai is made by hollowing out the middle of oily tofu, stuffing dried pork in winter, sealing it with fish paste, and pouring sweet and spicy sauce. Just as I was absorbed in my father's explanation, wow! Ah gei came, and I couldn't wait to take a bite. Oil tofu and winter vermicelli, two foods far apart, have unique delicacies. Coupled with the particularly sweet and spicy sauce, this taste is really memorable.
The flood trip also ended with the sunset. This trip, I not only tasted the taste of Agui, but also got a deeper understanding of Agui and had a full weekend. Here, I have an appointment with you; See you next time.