In recent years, I have often traveled to Guangzhou and Hong Kong on business, and found that the dumplings in Hong Kong are quite delicious. It combines the ingredients of steamed dumplings in Zhaoqing, Guangdong, and the flavor of dumplings in Jiangsu, Zhejiang and Shanghai (Hong Kong has many ancestral homes in Shanghai) to taste different. In this issue, I will talk to you about the story of Hong Kong Zongzi during the Dragon Boat Festival.
Because Hong Kong is an immigrant city, natural zongzi also blends the North and South flavors. On Yongji Street in Central Hong Kong, there is a North-South goods store called Sanyang Food, which has been open for more than 30 years. From the name of the store, it can be seen that it is a typical Shanghai South goods store, but the meat dumplings sold can be said to be well-known in the surrounding neighborhoods, and even many stars will come to help.
There are many kinds of zongzi sold, which are integrated with the north and the south. Not only the local people in Hong Kong love Guishui Zongzi, but also Shanghai Jiahu Zongzi and Zhongshan Ludou Zongzi, etc., giving consideration to both salty and sweet, so you can choose.
In the Dragon Boat Festival, there are as many as 15 or 16 models, and it is not a problem to sell thousands of zongzi every day. Because the taste is the taste of home dumplings, it has captured the love of many white-collar workers in the middle and upper ring.
A dumpling with fresh meat and salted eggs was cooked for four or five hours, and the meat, juice and rice were integrated, which made it very soft, waxy and sweet. A food tastes right or wrong, and many times the details determine success or failure. The details of zongzi depend on the coat on it: zongzi leaves.
The leaves of each kind of rice dumplings are different. Bamboo leaves are used for water dumplings, which will give off a slight fragrance of bamboo and taste particularly good when dipped in honey. Lotus leaf is used for steamed rice dumplings, because there are many materials in steamed rice dumplings, and it will be wrapped more firmly with lotus leaf, and the fragrance of lotus leaf will not make steamed rice dumplings feel greasy; And some local zongzi, such as Ludou Zongzi in Zhongshan, should be made from local materials, using Ludou leaves, and then it will have the aroma of Ludou when steamed.
Speaking of Zhongshan Ludou Zongzi, it can be said that it is a major feature of the store. The shop is a couple's shop, and the couple are both from Zhongshan, so the Zhongshan Ludou Zongzi in the shop is absolutely authentic, and the Ludou leaves that wrap Ludou Zongzi are all brought from Zhongshan.
Zhongshan Ludou Zongzi may not be eaten by many people. It is a layer of meat and a layer of rice, then a layer of salted egg yolk is added, and so on until it is full. Rice should be mixed with local glutinous rice, big Dutch beans, cashews, eyebrow beans, peanuts and red beans; Meat should be fat and thin, so that it won't get tired when eaten.
The salted duck eggs are also preserved by the store itself, so that the oil can be better produced and the sand can be produced. It can really be said that it is full of materials. And an authentic Zhongshan Ludou Zongzi, stuffed with ingredients and steamed, weighs almost three pounds, showing how rich and solid the materials are.
There is also a special dumpling in the shop, which is Shanghai dumpling. The glutinous rice used for Shanghai Zongzi in the store will be mixed with soy sauce in advance, and Jinhua ham and salted egg yolk will be added to it. After such dumplings are steamed, there is one word: fragrance!
Yuan Tai, known as "Fat Mom" in the neighborhood, is the proprietress of Sanyang No.1 food, and the former chef is a consultant. She shows her skills, not only Zongzi, but also home-cooked Shanghai dishes such as Dongpo meat, drunken chicken and drunken pig's hands, home-cooked dishes such as stuffed shad and sauce shad, and even local glutinous rice cakes. It can be said that a small North-South goods store has a lot of delicious food.
The boss, Yuan Zhanming, sold fish eggs in a stall, studied in Shandong Hotel and worked as a chef in Shanghai Shop-before starting a business, the last stop was the famous Shanghai General Association. When there was no shop, he invested in opening a bean curd factory. His wife had steamed cakes and dumplings in the Taoist school in Hollywood to make plain geese and sold them in the nearby Jiaxian Street market. Then she opened a shop. The hardships here are only known to Yuan Sheng and Yuan Taicai.
The couple are both Zhongshan people, childhood friends; Since the opening of the South Goods Store, Mr. Wang has been in charge of wholesale and delivery, and Taitaishou Store has opened the store together and gone home together every day. "If you are tired from work, you must have a problem," Mr. Shy tunnel. "When two people talked back, he made me more, because I was hot," Mrs. Yuan went on to say. The phrase "it's a trivial matter" is supplemented by a local accent, and Mr. Wang smiled easily.
Husband and wife shop, in this shop, open files together and call it a day; You cook, I offer the craft. Stay together in the morning and dusk, and come to the year of the flower. The fragrance of zongzi, the old shop and the love are all the quenching chains of time.