As the saying goes, "Eat like an emperor at breakfast, like a commoner at noon and like a beggar at night." It can be seen that breakfast plays an important role in a day's diet. In Nanchang, the breakfast that can be called "royal class" is mixed powder and crock soup.
Walking in the streets of the city early in the morning, what impressed me the most was a bowl of mixed powder and a bowl of crock soup in the hands of local people. Even if the food choices are more abundant now, that chopstick is still a traditional food that Nanchang people can't give up, the spicy taste of onions and the spicy taste of that spoonful.
If there is powder mixed, just have some crock soup. In the hearts of local people, these two things are simply a match made in heaven, one with fragrance and the other with wealth; A tender and smooth, a fragrance; One can be killed quickly, and the other can be used for slow aftertaste. This kind of powder, this kind of soup, won't waste the beginning of the day.
Let's talk about the mixed powder in Nanchang first.
Every morning at dawn, the most pleasant thing is to walk into a roadside shop and order an authentic and cheap Nanchang mixed powder. The store cooked the rice noodles with boiling water early, cooled them with cold water and drained them. They are placed one by one in a small enamel bowl and lined up. The wooden table in the store has already prepared all kinds of mixed powder condiments-bright red chopped pepper, light green chopped green onion, diced radish of turmeric, crispy peanuts, fragrant sesame oil, soy sauce and vinegar with indistinguishable colors ... When the guests come, the store uses a strainer to load rice noodles for one person, soaks them in a steaming cauldron for a few seconds, and then dries them quickly.
The preparation of mixed powder is easy to learn and can be done in two or three minutes. However, the production of Nanchang rice noodles is not that simple. Unlike rice noodles in other places, Nanchang rice noodles are extremely tough. They are made of high-quality late rice by soaking rice, grinding, filtering, pulping and other processes. The uncooked raw rice noodles are solid and transparent, and the cooked rice noodles are tender and white, with the characteristics of long soaking, long frying, toughness but not hardness. So many people will finish the evaluation of "tender and tough, first-class taste"
At this time, when you feel a little full after mixing the powder, it is time for the crock soup to play.
Soup is indispensable in Nanchang people's diet, and crock soup is a classic in the hearts of local people. As early as 1000 years ago, Tang recorded in "Stewed Soup" that "the crock is fragrant and elegant; A pot of simmering soup is wonderful. " It is made of simple materials, sealed with tin foil, carefully mixed with food and natural mineral water, heated on six sides with traditional hard charcoal fire at constant temperature, and simmered slowly for more than seven hours. After a long period of simmering, the raw materials are fully dissolved in the soup, with fresh smell, pure taste and endless aftertaste.
"Simmering" is the simple and laborious performance of crock soup. Put the raw materials in a small crock, add water to the jar mouth, then put them in a big crock and simmer with charcoal fire. At this time, the gentle charcoal fire is like a warm person, whispering softly, and the raw materials in the crock are like shy girls in the deep crock. Only charcoal fire can tell each other. The unpretentious crock provides them with a place of love. Although he is rustic, he has made a pot of soup with long taste and delicious fragrance under careful care.
In Nanchang, from restaurants to street shops, there are all kinds of crock soup, which are cheap and full of market flavor. The folk restaurant located in the middle section of Ruzi Road in Nanchang is famous for its crock soup. From a distance, you can find four giant crocodiles sitting at the gate, which makes people feel at ease and practical. Near the inner wall of the cylinder is a multi-layer iron frame with several circles of crock soup on it. When it is used, the iron cover at the top of the cylinder is uncovered and clamped with an iron clip. As soon as the lid of the crock was opened, the fog filled my eyes and my glasses blurred. Take a deep breath, the smell of crock soup will slide down the nasal cavity, slowly down the throat, and then fill the lungs, and the whole person will be enriched. The spoon dived into the crock and collided with it, giving off a heavy and turbid echo. I feel like I'm salvaging the years, kind and simple.
It's just a small dark brown pottery bowl, but the contents can be varied, mainly patties and ribs, supplemented by eggs, fungus, cuttlefish, mushrooms, radishes, corn, kelp and so on. It has become the most unforgettable taste of Nanchang. Crock soup retains the flavor of the thousand-year-old crock soup, full of the single-minded love of the soup maker, and has become a unique regional symbol of Nanchang people. Visitors to Nanchang will feel a little sorry if they don't try the crock soup here.
A spoonful of delicious soup melts the salty taste of mixed powder and becomes a perfect match on Nanchang breakfast table, which warms the stomach and heart of diners. Nowadays, although mixed powder and crock soup are not as ubiquitous as snacks in Lamian Noodles and Shaxian, they satisfy the taste buds of local people and become a daily habit of serving them every morning.
Remember that a city is not necessarily about how many places it has visited and how many scenery it has seen. Perhaps the most unforgettable thing is the feeling of sweetness. Just like Regan Noodles in Wuhan, Hu spicy soup in Wuhan and duck blood vermicelli in Nanjing, mixing powder and crock soup is my first feeling when I think of Nanchang. Even if you are not a native of Nanchang, you will be fascinated by the taste that best represents "Nanchang on the tip of your tongue" when you stay for a while.
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