Last year, my good friend Lao Wei and I went to Kunshan in Suzhou and gained a lot.
What impressed me the most was the Austrian cooktop in Kunshan. My apprentice in Kunshan arranged Aozao Pavilion and cakes that day, probably because she knew the master too well. She ordered two bowls of noodles for each of us in one breath, and a bowl of fried fish noodles with red soup, which is the most classic one in the Austrian stove noodles. The color and appearance of fried fish are very attractive, especially the skin of the fish is obviously fried, which is a bit sweet in one bite. A bowl of white soup doesn't look so good? Heavy green? , a handful of chopped garlic, stop. The key is that the soup is clear and tastes really good.
After eating the noodles in Aozao Restaurant, we felt a little full, but we were led by our disciples to the little-known Zhengyi Old Street in Kunshan and tasted the famous bubble wonton.
It is said that Nanjing wonton is in the shape of a fish bubble. Is the bubble wonton in this old street the same as Nanjing wonton? However, I didn't know it was completely different until I ate it, and the taste was average. But the shape of this wonton is very interesting. There is little meat stuffing, and you can hardly eat meat stuffing, but the skin is very big and thin. You can usually hold it when you pack it. This kind of wonton may be held twice or even three times, so the feeling of eating it in your mouth is tasteless gravy between the dough.
It is said that Nanjing cuisine, especially Chinese cuisine, is slowly declining, but there are still some classic Chinese cuisine to taste. Just give two examples today, one big and one small, to improve your appreciation. If the taste improves and more people eat, these dishes will naturally be handed down.
One is the classic dove-egg anchovies in Nanjing. In the past, many big dishes were fried, that is, two fried dishes were put together, and this pigeon egg was steamed and fried. The former was Song Meiling's favorite Beijing-Soviet dish, and anchovy was created by Ma Xiangxing during the Republic of China and was sought after by dignitaries. Two famous dishes
Together, the value doubles.
The first purpose of double spelling is to give you two choices. If you eat both at the same time, there will be overlapping flavors. The second purpose is to be more gorgeous and upscale after the platter.
The order of serving high-end banquets is to give you cold dishes to drink first, and then start cooking after two or three glasses of wine. Cold dishes can also be served twice or six times. Next, you can serve stew, or a spicy dish with a strong taste as the climax of the second half of the banquet, and then fry a dish? Neutralization? It was spicy, and the dessert ended.
Knowing the order of serving, knowing the spelling, you are likely to become a master of ordering.
Second, Nanjing classic snack chicken sauce pickling. Braised chicken sauce is fried tofu cooked with chicken soup. Put a few pinch of soybean sprouts in the pot to get its faint fragrance and umami taste. According to the usual scientific principles, soybean sprouts contain a small amount of aromatic oil and rich plant protein. How did Xiang Hexian come from? . Marinated tofu is the best, and the sauces should be in the right order. If it is too thick, it will feel astringent when eaten; If it is too light, the tofu will collapse and lack toughness after frying.
Some people will say that the production of tofu is too professional, so I'll tell you, you can look at the thickness of tofu, because chicken sauce has a certain thickness. In addition, it depends on whether the store uses chicken to make soup, which is particularly important, otherwise it can only be called boiled water to dry it. So, you don't have to know the production process, but you can tell if it's delicious just by looking at it, if you seldom come to Nanjing.