As a pursuing foodie, I admit that my mouth is quite dense when it comes to food!
For example:
Soybean milk must be drunk plain and cannot be sweetened;
Eating dumplings must have vinegar and garlic paste;
Celery stir-frying with celery must be blanched with water;
Eating pancakes and rolled onions must have a sauce;
......
< p> You must also have sweet foam with your local specialty oil spinning in Jinan!Sweet foam, also known as "five spices sweet foam", is the old Jinan authentic "drink leader", fresh millet porridge, add red beans, cowpeas, peanuts, white vermicelli and tofu skins, as well as turquoise spinach, plus salt, pepper, The food is flavored with salt, pepper, ginger, and a little sesame oil for aroma, and boiled to a thick consistency that is full of color and flavor and also nourishes the stomach.
The winter in the north is particularly cold, Jinan is no exception, every winter, in the old Jinan streets and alleys, stores, there will be "old Jinan sweet foam" signboard swaying in the wind. Early in the morning, a bowl of steaming sweet foam with two doughnuts or a baklava is a hearty breakfast for office workers. Especially those old stores that claim to be the "authentic sweet foam heir" are crowded, and it is hard to find a place.
When I first came to Jinan, I didn't understand the name of the sweet foam, it's not sweet, why it's called sweet foam, and I often confuse sweet foam with hot soup, and then I realized that the authentic hot soup is very different from sweet foam.
Sweet foam is salty, a bowl of sweet foam down, rich ingredients accompanied by thick porridge soup, eat in the mouth for a short stay aftertaste, down into the belly, awakened the senses of the night's sleep, the pores around the body seems to get the edict, suddenly open, dispersing the cold, all the way through the body, refreshed, full of energy.
Sweet foam and tea soup and known as the two monsters of Quancheng, is to Jinan must taste the food, the old Jinan famous signature flavor. "Tea soup is not tea, rice flavor is better than tea. The sweet foam is not sweet, read all the five flavors to get sweet.
Tea soup in Jinan is not as common as sweet foam, I was occasionally to the southern mountainous region of Nongjiale only to see with the hawthorn, wild eggs, wild vegetables and other mountain products put together to sell the powdered tea soup, with a punch of boiled water can be eaten as a very convenient.
On the origin of the two monsters of Quancheng, there have been many claims. One of them is related to the first king of the Ming Dynasty - King Dezhuang.
Legend has it that during the Yongle period of the Ming Dynasty, after Zhu Di moved the capital to Beijing, he set up the Guanglu Temple as a place of ceremonial worship, and in order to pray for the blessing of the mountains and the earth and grain, the Guanglu Temple developed a kind of congee based on Jigen (millet), named Chatang, which was given to the civil and military officials in the rituals of worshipping the sky in fear of the heavens. In the first year of Tianshun in the Ming Dynasty, Emperor Yingzong of the Ming Dynasty was concerned about his second son, King Dezhuang, who was sealed in Jinan, and ordered the Guanglu Temple to transfer this technique to the King's House, and the Shyi Catering Officer of the King's House, who had a very close personal relationship with the Qin Mansion, transferred a lot of dietary techniques to the Qin Mansion, among which was the method of making the tea broth. The master of the Qin Mansion got this and improved it by adding ginger and pepper to the millet flour, evolving a spicy millet porridge called Sweet Foam. Neighbors have heard that there are two strange foods in the Qin Mansion: a tea soup that is not tea, and a sweet foam that is not sweet. The "two quirks of Quancheng" began to circulate and continued for hundreds of years, and became the present-day "Mrs. Qin" accompaniment.
As a pursuit of foodies, although they have also done a shot of the afternoon Furong Street food actually forget to eat the hook, but deep thought not to eat, eat to eat the most authentic, so similar to eat a bowl of authentic Chongqing noodles dragging two tired legs sweeping the streets of the morning thing is more in the past. The first thing you need to do is to get your hands on some of the best products and services in the world, and then you'll be able to get your hands on them.
The most famous sweet foam stall in Jinan is the famous "Sweet Foam Tang".
Founded in 1981, "Sweet Foam Tang" is a famous sweet foam stall in Jinan, which is very popular among the old Jinan people, and almost every old Jinan people know about this sweet foam. Many people come all the way here early in the morning just to have a bowl of authentic sweet foam. Sweet foam Tang's sweet foam with a lot of material, while with tea eggs, horseshoe cake or old Jinan meat roast, regardless of the large and small bowls, can always satisfy people, the flavor is very strong, especially in the cold winter, drink a bowl of hot instantly will feel a lot of warmth in the body.
In Jinan, there are three kinds of sweet foam, the first one is the name of the absolute:
If you don't know the name of the people, you don't know what it is in nine cases out of ten. About the origin of the name, in addition to the legend of King Dezhuang, there are two common sayings.
One is the end of the Ming and early Qing dynasties, years of war, people do not have enough to live, Jinan has a Tian congee store, often give congee to help the victims. But the porridge less people, so they often add some leaves and salty and spicy seasonings in the porridge. When the victims saw the white foam in the pot of porridge, they called it "Tian Foam" according to the owner's surname. A scholar in distress was so hungry that he ate it and found it so sweet that he thought it was "sweet foam". Later, when the scholar became rich, he drank the "sweet foam" again without any sweetness, and realized that it was really field foam, not "sweet foam". So he inscribed a plaque of "Sweet Foam" and recited a poem: "Mistaking the field foam for sweet foam is only because of the history of ups and downs in the beginning. After going through the vicissitudes of the world, it is always sweet after the bitterness and spiciness."
Another theory is that the sweet foam was not called "sweet foam", but called "add the end of the child": porridge is done, and then add some vermicelli, vegetables, peanuts, spices and other "end of the child! "Tim Muoer" spread, and then people according to the harmonization of elegant into the "sweet foam".
I personally prefer the allusion to the poor scholar.
Sweet foam two best to count its production:
Sweet foam as Jinan breakfast snacks, is not on the big table surface of the "stall goods", but also do a lot of attention. Top quality sweet foam should be ground with authentic Longshan millet, do to "pour choking pot", first boil vermicelli, peanuts, cowpeas, and then add tofu skin, spinach; put salt, five spice noodles, pepper seasoning; after the water boiled to add millet batter, stirring while adding. Finally, pour the oil that was previously used to choke the pot with green onion, ginger, and dashi into the porridge, and take it out of the pot. One of the most critical is to add water, because it is salty porridge, water must be added to the full, otherwise sweet foam on the creek, and this portion of how much depends on the teacher's hand has a number of pots of sweet foam boiled out of the experience.
I have not personally seen the production process, but after all, from the rural areas have done a variety of porridge, it is easy to understand. I've seen a lot of sweet foam on a regular basis, and there is something to be said for that. Each family's sweet foam is loaded in a big belly of the tank, the tank must have a meter high, when it is cold, to put a cotton cover on the outside of the tank to keep warm. Sheng sweet foam to use a long wooden spoon, it is said that this is also to keep the sweet foam flavor, not creek soup.
The three best sweet foam is its drinking method. Old Jinan people know, and sweet foam deal with chopsticks and spoons. Holding the bowl, along the edge, turning in a circle, whether it is golden porridge soup or one of the peanuts, small beans or vermicelli, bean curd threads, spinach composed of colorful auxiliary materials, and even sucked with a drink a clean bottom to the sky! If you're a young office worker, it's a good idea to drink it with a big spoon and hurry to work. I chose to drink it with a spoon to make it quicker, but the sound of booing and eating never feels very elegant.
The sweet foam for breakfast is a complete civilian style, which fits the Jinan temperament depicted by Mr. Lao She earlier. Coupled with two golden-colored, soft, soft oil spinning or two skimming mallet fritters, beautiful, comfortable in the end.
I don't know why, it is such a bowl of sweet foam, every time I drink always bring me infinite satisfaction.
When I think about it, staying in the city of springs these years, countless times weaving in the streets and lanes, my heart has long been seeped into the Jinan too many too strong regional customs and dining culture, even at the intersection of different cities, sitting on a similar matzahzi, looking at the endless stream of downtown, thinking about the city of the daily changes, the struggle for so many years, and then drink the bowl of sweet foam, there is always a sentence that lingers in the ear, "After reading the world, the world's most important thing is that you have a lot to learn, but you can also learn from the people in the world. "After reading all the vicissitudes of life, the bitter and spicy is sweet".
The heart is suddenly more full of passion.