There are many snacks in Shengzhou. It can be said that from breakfast to late night snacks, according to the eyes of today's urbanites, all of them are exquisite, so I will give you one by one.

Small steamed buns. Also known as Xiao Long Baozi, there are many shops in Beijing with the name "Hangzhou Xiao Long", selling the "dog meat" of Shengzhou Xiao Long Steamed Buns. It is to wrap the meat in thin skin and make it into small buns (there is no difference between buns and steamed buns in Shengzhou dialect), put them in a small bamboo basket, and steam them with steam. This snack can be found in many places, such as Hangzhou Xiaolong, soup dumplings, and various Cantonese seafood dumplings. But the specialty of Shengzhou Xiaolong Steamed Bun is its filling, which is made with eight-quarter lean meat and a lot of green onions. After cooking, the aroma of the green onions enters the meaty flavor, giving it a unique flavor. In Shengzhou, many people make a living from this. It is said that in Beijing alone, more than 3,000 Shengzhou people make a living by making Xiaolong Steamed Buns. There were several shops around my school at that time. Of course, in order to do business, many people hang up the "Hangzhou Xiaolong" sign. Hangzhou people, don't be angry.

Tofu steamed buns. If Xiaolong Steamed Buns have many similarities, then Tofu Steamed Buns are a major feature of Shengzhou. The skin and cooking method are still the same, that is, the filling is turned into tofu, add an appropriate amount of green onions, and a little bit of meat. Don't underestimate this combination. In this way, you have the tenderness of tofu, the fragrance of spring onions, and a hint of meat. It's delicious. It is said that the most authentic tofu steamed buns are made from old tofu, which is stewed with meat bones in advance. The tofu steamed buns on the market now all appear in the form of tofu steamed buns, and some are even innovatively made into iron plate grilled tofu steamed buns. However, the large tofu steamed buns that were common in childhood are rare.

Stinky tofu. When talking about stinky tofu, you may think that it is not from Shaoxing. In fact, there are many types of stinky tofu, including Wuhan, Kunming and Beijing. The preparation of stinky tofu in Shengzhou is the same as that in Shaoxing, except that the ones in Shaoxing are made into small cubes, while the ones in Shengzhou are made into one big cube. Although the craftsmanship is the same, the taste is completely different. Why? When you eat Shaoxing's stinky tofu, you will eat more of the fried skin and less of the changes inside. The taste of stinky tofu lies in the changes inside the tofu. Shengzhou stinky tofu is just the right size, retaining the changes in the tofu inside, and it tastes so delicious, haha. It's a pity that it's hard to find a stinky tofu shop now. If you can still find it, you must order 3 pieces, dip it in chili sauce and wrap it with spring pancakes, :). . I once joked with people that the stinky tofu made in restaurants is not delicious because the oil is changed too frequently. If you want to eat it, you have to go to the old woman on the street to eat the dark fried tofu, because the oil is full of stinky food. The taste of tofu is only fragrant when fried. But don’t eat it in scenic spots. Many of the stinky tofu there are soaked in medicinal water, hey...

Tofu rice cake. No matter how you say it, Shengzhou snacks are all related to tofu, which is depressing. Could it be that people in Shengzhou love tofu, haha. Fried rice cakes are available in many places. They are usually stir-fried with vegetables and shredded pork. After the rice cakes are fried, they are hard, dry and unpalatable. The rice cakes with soup don't have that fried aroma. Shengzhou’s tofu rice cake combines the two very well. Let me talk about the ingredients first, which usually include shredded bamboo shoots, shredded pork, mushrooms, egg drops, etc., as well as the main tofu and rice cakes. The method is to stir-fry the ingredients first, stir-fry shredded bamboo shoots, shredded pork, mushrooms, and tofu like vegetables, then add rice cake (rice cake is easy to cook), and add an appropriate amount of water until cooked. The finished rice cake looks like it has been made from soup, but it also has the aroma of frying. The rice cake is not easy to harden in the water. Add some egg drop on top, and it will be full of color, flavor and flavor.

Are you drooling after seeing this? There are also fried fruits, spring cakes, fule soup (cannot be expressed in standard language), egg fried noodles, etc. Even the breakfast of two steamed buns with fried dough sticks is fragrant. Space is limited. I will mention it to you next time. . As a friendly reminder, fried egg noodles are not something that can be eaten by anyone, nor can they be made easily for others to eat. They are usually eaten by the mother-in-law for her future son-in-law who comes to visit her for the first time, haha.