Yangzhou cuisine is famous all over the world, and Yangzhou people are delicious. Yangzhou people not only eat ostentatiously, but also eat carefully. This is from a folk song that was widely circulated in Yangzhou in the past:
"It's getting late in the morning, but I feel that there is a tide in my heart and I have a walk in the teahouse.
mixed with dried silk, with high flavor; Crab shell yellow, Melaleuca cake; Jade burning and selling, three-dimensional package;
clear soup noodles, crisp fire, aroma of Longjing tea.
after breakfast, I want to have lunch. I want to burn the lion's head and cabbage, stew the white hoof with soy sauce,
stir-fry the shrimp loin with vinegar-baked mandarin fish, Shaoxing wine, old flower carving, and eat a catty of music and pottery.
after lunch, I want to have the afternoon, and then I'll pour and cut the Dong Tang Yunpian cake and have a packet of citron strips.
I want to have dinner in the afternoon, Jinhua ham Zhenjiang cuisine, salted shrimp sprinkled with pepper,
assorted pickles poured with sesame oil, fragrant rice porridge with viscose glue.
After dinner, I want to take a midnight snack, and a bowl of lotus seed soup is refreshing and brain-nourishing, so I can sleep until early in the morning. " It is enough to reflect Yangzhou people's fascination and attention to food.
Eating morning tea plays an important role in Yangzhou people's life. For office workers, the streets are full of steamed stuffed bun shops, baked wheat cakes shops, steamed stuffed buns in pairs, and one or two dumplings and noodles will make you not only full, but also eat well. But for those who have money to spare, going into the teahouse, going to the teahouse and having tea and snacks is not just a matter of getting full. "Water in the bag in the morning, water in the bag at night"-go to the teahouse for tea in the morning and take a bath in the bathroom at night. It is a true portrayal of this life.
Look at what Zhu Ziqing, a famous Yangzhou person, said in his Talking about Yangzhou: "The most famous teahouse in Yangzhou is full in the morning and afternoon. Eat the most patterns. ..... Yangzhou's steamed dim sum, stuffed with meat, stuffed with crab meat, stuffed with bamboo shoots, needless to say, is the most delicious steamed stuffed bun, and dried steamed stuffed bun. Choose the most tender dish, chop it into mud, add a little sugar and a little oil, steam it to be whisked and hot, and melt it easily in your mouth, leaving a little aftertaste. Dried vegetables are also chopped, and a little sugar and oil are added to make them just right. Chew carefully and you can chew a little olive aftertaste. "
If you want to talk about morning tea snacks in Yangzhou, you can't help but say that there are three unique snacks in Yangzhou: Sandingbao, Melaleuca Oil Cake and Jade Shaomai.
The three-dimensional steamed buns are won by flour fermentation and fine stuffing. The flour used in fermentation is "white as snow", and the dough is soft and tough, and the food does not stick to the teeth. The so-called "three diced" is made of diced chicken, diced meat and diced bamboo shoots. The diced chicken is made of hens every other year, which is both fat and tender. The diced meat is made of pork ribs with moderate fat; Fresh bamboo shoots are selected according to the season. Diced chicken, diced meat and diced bamboo shoots are matched in a ratio of 1: 2: 1. The diced chicken is big, the diced meat is medium, the diced bamboo shoots are small, and the particles are distinct. The diced chicken is also known as the three delicacies, and the three delicacies are integrated, with relish. In the morning, there is no hunger until noon.
Yangzhou also has a kind of "five-diced steamed stuffed bun", which is made of diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp. According to legend, when Qianlong once toured Yangzhou, when it comes to the preparation of imperial meals early, he should do five things: "Nourish but not supplement, delicious but not fresh, oily but not greasy, crisp but not hard, delicate but not soft". Yangzhou is oily, less but not too greasy; Winter bamboo shoots are crisp, less but not too hard; Shrimp is tender, less but not soft. When these five flavors are blended, they are nourishing, fresh, fragrant, crisp and tender. If the ingredients of each flavor are less, it will achieve the imperial edict of "five but". So according to the master's design, the chefs processed diced ginseng, diced chicken, diced bamboo shoots and diced shrimp into stuffing and made buns. After Qianlong tasted it, he asked about the name of the steamed stuffed bun, and the attache replied, this is called five sentences of steamed stuffed bun. Later, the local people thought that the stuffing of this kind of steamed stuffed bun was made of five diced buns, and the original chef was surnamed Ding, so they called it five diced buns.
When jadeite is on sale, the name gives people imagination, and the appearance is fresh and pleasant. The dough bag rolled into a chrysanthemum edge is stuffed with green vegetables, which is shaped like pomegranate, with a coin at the bottom, and a small amount of ham and jade at the top, which is pleasant to look at, just like all loves can't be caged. Zhu Ziqing once wrote a composition praising: "Moisturizing and neat, never greasy teeth and tongue, not only delicious, but also beautiful and pleasing to the eye." The green color in Shaomai reveals the steamed skin as thin as paper, just like jade. With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant. Jade Shao Shao has sweet and salty tastes. The sweet one is "Meiling Green Vegetable" produced in Yangzhou, which is chopped from its leaves and mixed with cooked lard, minced ham, soft sugar and salt. Compared with salty rice cooked and sold in other places, it is a taste.
Melaleuca oil cake is translucent, hibiscus-colored, diamond-shaped and extremely flexible. The cake is divided into 64 layers, with layers of sugar and oil alternating, and layers of separation. The cake is covered with red and green silk, which is fresh and pleasing to the eye and soft and sweet to eat. The taste is sweet and waxy, moderate and refreshing. Yangzhou dim sum shops all over the world use it to attract customers because it is nowhere else.
These three-course buns, thousand-layer oil cakes and jade shaomai are not only the representative points of Yangzhou, but also the unique skills of Yangzhou Fuchun Tea Club.
Fuchun Tea House, a century-old shop famous at home and abroad. It started as Fuchun Flower Bureau in 1885 and started as a teahouse in 191. At one time, salt merchants and poets in Yangzhou City often came here to enjoy flowers, compose poems, taste tea and play games. The teahouse became a place where elegant art gathered and idle people lived. In order to gain a broader market, the clever boss Chen Buyun introduced dim sum to the tea house in an ingenious way, and also hired the white case master, waiter and buddy, and the business became more and more prosperous.
In p>1913, a master named Huang Bai came to Fuchun. This master Huang, with pockmarked face, improved the traditional method of making Melaleuca oil cake and jade shaomai, which was very popular with customers. The oil cake made by Master Huang is translucent, extremely flexible, layered and separated, and sweet and waxy. Jade is cooked and sold with green leaves as stuffing, which tastes sweet and salty, and the stuffing is green and looks like jasper through thin skin. These two snacks are called Yangzhou's "double pastry". Another master, Chen, is good at making pastry, sesame cake and other snacks. Braised noodles are his masterpieces, with many varieties, good taste and wide popularity.
After Master Huang's death, Yin Changshan, a famous chef, put a lot of effort into the design and variety of steamed buns, and Sanding steamed buns was his initiative. At that time, all the chicken soup was used under Fuchun, and the daily consumption was about 5. Chicken, chicken skin and leftovers could not be treated, so Yin Changshan discussed with Chen Buyun to cut the chicken into cubes, add diced pork and bamboo shoots, and make three-dimensional buns. Not many people ate at first, but it gradually became popular. At the same time, the masters also mix dried silk with extra chicken skin or make chicken skin dumplings; Chicken wings, chicken heads and chicken feet are made into "flying, screaming and jumping" for people to drink. It not only increases the variety, but also avoids waste.
Fuchun steamed stuffed bun pays attention to: in shape, the mouth is like the mouth of crucian carp, shaped like a water chestnut, with more than 3 waves of wrinkles; Taste, pay attention to ingredients, pay attention to fresh, each point blindly, each with its own characteristics; In terms of varieties, it changes with time; The four seasons are different, so it should be listed in time. There are as many as thirty or forty kinds of dough products, such as fermented crisp and mixed flour. It is rare in the country to make snacks so elaborate.
There is another unique skill of Fuchun Tea Club: it is tea named "Kuilongzhu", which was brewed by Fuchun people themselves. It is made of Zhejiang Longjing, Anhui Kuizhen, and Fuchun's own orchid. Take the flavor of Longjing, the color of the chief needle and the fragrance of the pearl orchid, brew it in the water of the Yangtze River, and blend the famous teas from Jiangsu, Zhejiang and Anhui in one pot. The tea color is clear, unique and fragrant, and the entrance is soft, quenching thirst and getting tired. The first tea, Zhulan fragrant; Two teas, Longjing is full of flavor; Three tea, the chief needle color, good color and fragrance. Coupled with unique Fuchun snacks and delicacies, it is no wonder that guests from far and near are lingering for it.
Fuchun has not only steamed buns, but also a variety of dim sum, which changes the seasons at any time. For example, in Duanyang, there are ham zongzi, Xisha cabbage, pancakes, sugar lotus root, sesame seed cake and cakes in summer, crab yellow soup buns are added in autumn, and snow bamboo shoots buns, black sesame buns and wild duck cabbage buns are listed in winter. Only in recent years, there are more than ten kinds of innovative varieties, such as Yu Guo Dian, Yuegong Yutu, Sanxian Sydney, Sharen Pot Cake, Crispy Bag, Assorted Bag and Shrimp Cup.
When it comes to this, don't get me wrong. Don't think that you can only have tea and snacks when you arrive in Fuchun. Actually, it's not. The dishes of Fuchun Tea Club are light and elegant, and they are good at matching with pasta. Boiled dried silk knife is exquisite, especially beautiful and cheap; Crystal food hoof, crisp and refreshing; Chicken with shark's fin, unique kung fu; Yipu flower basket, straw mushroom flower basket, Fuchun chicken, barbecued mandarin fish, roasted suckling pig, grilled pig head, etc., all taste meaningful and beautiful. Constant innovation is also the source of vitality of Fuchun cuisine. In recent years, Fuchun's innovative dishes include peony mandarin fish, eight-treasure chicken leg, straw mushroom flower basket, pine nut shrimp, fried string shrimp, olive tofu, golden phoenix fish skin, fingered citron eel, eight-treasure mushroom ball, three-silk swordfish noodles and so on. ?
Fuchun Tea House, a century-old shop located in Desheng Bridge, the ancient city of Yangzhou, started as a flower shop and then prospered as a teahouse. After more than a hundred years of painstaking efforts, it has formed the characteristics of combining flowers, tea, snacks and vegetables, with excellent color, fragrance, taste and shape, leisure, quietness, elegance and suitability, and is recognized as an authentic representative shop of Yangzhou refreshments. The common way for Yangzhou people to entertain distinguished guests is to go to Fuchun for tea. Guests from all ages have enjoyed Fuchun tea when they come to Yangzhou. It can be said that "if you don't enter Fuchun Gate, you won't have been to Yangzhou City".
Travel strategy:
OK: Take Bus No.8 at Yangzhou Long-distance Passenger Station, and walk a few tens of meters under People's Shopping Mall Station.
Take Bus No.26 at Yangzhou Railway Station, get off at Wenchanglou Century Lianhua Station, and walk about 5 meters along Guoqing Road to the Victory Bridge and Fuchun Tea House.
Eat: You must make a reservation for morning tea at Fuchun Tea House, or arrive before 7: in the morning, otherwise you may not find a seat.
the menu is as follows:
1. 3 yuan/set, 12 varieties: crab roe buns, three-butyl buns, wild duck cabbage buns, horsetooth cabbage buns, jade shaomai, Melaleuca oil cakes, seafood dumplings, crescent moon ink dumplings, Fuchun soup buns, double sesame crisp cakes, one small variety, and shrimp stewed noodles
2. 26 yuan/. Small variety Yi Yi
3, 2 yuan/set, 8 varieties: crab roe bun, Sandingbao, dried vegetable bun, jade Shao Shao Shao, Melaleuca oil cake, seafood dumplings, crab roe soup bun, glutinous rice Shao Shao Shao
4, 16 yuan/set, 7 varieties: crab roe bun, Sandingbao, dried vegetable bun, jade Shao Shao Shao Shao, Melaleuca oil.