Yangzhou cuisine-King Kong Umbilical

King Kong Umbilical was my childhood food, and I still like it now. There are two flavors, sweet and salty, both of which are light, just like rice which is tasteless and lasts for a long time.

Jingang navel has many names, such as Jingjiang navel, Jingang hoof, Jingang jiaqi and tiger paw (shaped like a tiger's paw). It is said that Qianlong traveled in the south of the Yangtze River and was specially named Jingang navel. It has a history of more than 311 years and is made of flour. Why is it crowned with the word "Jingang"? I think it is deduced from Jingjiang.

The traditional production process of King Kong Umbilical is not complicated, but it takes time and labor, and pays attention to the temperature and moderation. It is fermented with old fertilizer and neutralized with alkali. In Yangzhou dialect, "one navel has three knives and six horns clank", which means that when making King Kong Umbilical, three knives are cut with the back of a knife, and charcoal is baked for five minutes, and then it is six horns.

I know a king kong navel shop on the road crossing the river, next to the children's school. After school, buy some. It's hot and soft, and you can have a delicious noodle, or go home and burn an egg soup and soak the king kong navel, which is similar to having afternoon tea.

King Kong navel is often prepared at home instead of biscuits. When cooking time is not enough, soak in milk for emergency.

I went to buy king kong umbilical cord again today, and I stopped by the grain store to buy it. The shopkeeper said that today is June 9, the birthday of Guanyin's mother, and the salty one was bagged. I didn't have time to bag the sweet one. Say hello, I often buy it, so I won't mind. After all, it is handmade food.

Yangzhou's tea, King Kong Umbilical, is unremarkable and has not left the market for many years.