There is a saying in Zhenjiang that "the vinegar is not bad, the meat is not a dish, and the lid is cooked in a noodle pot." You can guess the first of the three eccentrics in Zhenjiang, that is, balsamic vinegar, the Hengshun Group of Zhenjiang, is also one of the best local well-known enterprises in Zhenjiang, which has really pushed balsamic vinegar to the whole country and even the world. Recently, an American survey about the most popular China products in the United States ranked Zhenjiang balsamic vinegar second only to Laoganma.

It is said that Zhenjiang balsamic vinegar was invented by Heita, the son of wine saint Du Kang. At that time, Du Kang and his son gave this strange thing to their neighbors to taste, and the neighbors repeatedly said that it tasted good. Later, more and more people came to buy it. This balsamic vinegar was sold in Zhenjiang at that time, and it became famous all over the world. 　　

Then Zhenjiang people at that time found that vinegar wouldn't go bad after a long time, but the longer it was stored, the more mellow it tasted. "Fragrant vinegar is not bad" has become a major feature of Zhenjiang vinegar.

Zhenjiang balsamic vinegar is famous at home and abroad for its strong color and fresh taste, sweet but slightly sweet, sour but not astringent.

What are the delicious foods in Zhenjiang? Ningzhenyang belongs to Huaiyang cuisine, but it's not exactly the same. There are more red soups in Zhenjiang. Du Mu's Poems of Du Qiuniang: "The Jingjiang River is clear and smooth, and the girls are as white as fat." Zhenjiang's food is as beautiful as the cold spring in the river.

Traditional cuisine includes three fish and two heads ... shad swordfish is already hard to eat. When I was a child, I lived in Jingkou and left for more than 30 years. The meat cooked by my girlfriend's mother is the most unforgettable food for me.

Zhenjiang is a wharf. Since its opening 3,500 years ago, it has been a miscellaneous place of five parties, and its diet is naturally influenced by various places.

For example, halal, snacks have Jingjiang navel, and there are big Jingguo small Jingguo ... Jingjiang navel has a very long history. It is said that it was originally octagonal in the early Qing Dynasty, because the Manchu rulers were taboo at that time (the Eight Banners were eaten), so they had to change it to the current hexagon. The know-how of Jingjiang navel is all about craftsmanship and pyrotechnics. When making Jingjiang navel, the oiled flour is kneaded into small balls, which are like steamed bread, gently cut into hexagons with a knife, then pasted into the furnace wall or pushed into the oven, and the fragrance will soon float out and be eaten after shoveling. The newly baked Jingjiang navel is like a three-dimensional snowflake with six sharp corners. It tastes soft and crisp, and can be broken and soaked in boiling water and broth. When the elderly eat noodles, they often soak with noodle soup, which is unique. There is also a kind of red sugar navel sprayed with brown sugar water, which is a nourishing food for women because it is easy to digest. "Brahma Lu Cong Lu" tells the story of the ruling and opposition parties: "When Emperor Qianlong made a southern tour, the Queen Mother was dizzy and evil when crossing the river, and she thought of food town. When a patrol boat was on the side of the imperial boat, it took three pieces of Jingjiang River to enter, and the Queen Mother enjoyed it. In the evening, when he went to the palace in Sujin Mountain, Emperor Gaozong greeted him, and the Queen Mother got seasick by crossing the river, which made her recover. So he inspected the county magistrate. "

I remember that there are nine rabbit heads in the Muslim restaurant, such as ... the most impressive four corners.

Yaorou used to choose old mother pork, because the muscle fiber is thick and the hardness is moderate under the action of nitrate. ...

Pot cover noodles! !

The unique method of pot cover noodles is to choose "jumping noodles". The so-called jumping noodles are to put the kneaded noodles on the chopping board, and the operator sits at one end of the bamboo pole and the other end is fixed on the chopping board, which is not only jumping up and down, but also like dancing and acrobatics, repeatedly squeezing them into thin dough and cutting them with a knife.

Pot cover noodles are of course because of the small pot cover placed on the soup while cooking noodles.

Then why put the lid on it? In order to make the periphery of the large iron pot breathe freely but the boiling water does not overflow, the wooden pot cover can hold down the tumbling noodles, the noodles are stuck under the pot cover, the water boils around it, and there is no gap between the water and the pot cover, so the cooked noodles are very sticky, and the noodles are put in part by part and do not stick after cooking.

Therefore, the unique taste of pot cover noodles has made it famous all over the country.

In addition, the toppings of Zhenjiang pot cover noodles are now diversified and more distinctive. If the pot cover noodles developed by the dock culture in the past are convenient first and delicious second, today's pot cover noodles have already been hung with soup, and thick white soup full of colloid is boiled with pig's trotters, hooves and ribs, and a spoonful of boiled minced meat is really enjoyed. 、

I am a northerner, and Zhenjiang pot cover noodles still suit my taste. Later, I invited friends from Beijing and Shandong, and they all have a special liking for pot cover noodles. What we're talking about here is red soup knife noodles. It's served with long fish. In fact, I think it doesn't matter what the ratio of soup to head is. Second, there are many brands of meat dishes on the market now. They are still feasting in spring, and the miscellaneous brands are not delicious. The balsamic vinegar is too sour to eat.

There are three strange things in Zhenjiang: improper meat dishes, not bad balsamic vinegar, and cooking the lid in a noodle pot. What do these three sentences mean?

Yaorou is not a proper dish

Yaorou is actually called Nitrate Meat, and Zhenjiang people call it Yaorou. There is also a very interesting legend about this delicious food. According to legend, when Emperor Qianlong went down to the south of the Yangtze River and came to Zhenjiang, he went out to inspect with a group of ministers. When he was hungry while walking, he went into a small restaurant and wanted something to eat. The proprietress was very nervous when she saw so many well-dressed dignitaries. In her hurry, she accidentally sprinkled nitrate as salt into cook the meat's pot. Unexpectedly, the cooked meat smelled delicious, and Emperor Qianlong ate it and thought it was a rare delicacy, so she gave the meat a treat.

People in Zhenjiang have the habit of drinking morning tea, and it is essential to have meat dishes. On the morning tea table, meat dishes are eaten as snacks rather than as dishes, so the saying goes, "Meat dishes are not dishes".

Vinegar is not bad

Zhenjiang's Hengshun balsamic vinegar is world-famous. You can see that in many foreign films, as long as there is a lens of vinegar bottle in Chinatown, the trademark must be Zhenjiang balsamic vinegar. I went out to play on an international cruise ship and found that Zhenjiang balsamic vinegar was also put in various seasonings provided for tourists, indicating that Zhenjiang balsamic vinegar has gone to the world. Zhenjiang's balsamic vinegar is sour but not astringent, fragrant and slightly sweet, and it is not bad for a long time. The more it is put, the more fragrant it is. It is a perfect match to dip in hairy crabs and meat dishes. Therefore, when a guest takes a seat in a restaurant in Zhenjiang, the waiter will pour everyone a Fluttershy vinegar to dip in cold dishes. Zhenjiang is known as the "vinegar capital of China", which really deserves its reputation.

Boil the lid inside the noodle pot.

People in Zhenjiang love to eat noodles, and every day's life begins with a bowl of pot cover noodles. Outsiders are surprised to see Zhenjiang people below: there is a small wooden lid floating in a super-large cauldron, and the lid rises and falls with the noodle soup, and the noodles are boiled under the lid, so that the cooked noodles are delicious and smooth. Noodles with pot cover are divided into fine noodles (very fine), small knives (round and fine), medium width (slightly wide) and large width (very wide) according to their thickness. Each person chooses noodles according to his own preferences, and just tell the boss. The soup base of noodles is the secret recipe of each family, and the sauce base made by the boss is used. Therefore, there is no such thing as authenticity of pot cover noodles, because each family has different tastes, and some people like it. Pot cover noodles have been selected as one of the top ten noodles in China.

You ask me which of the three monsters is my favorite? I choose balsamic vinegar. Because you don't have to eat meat, you can also cook noodles at home, but balsamic vinegar is indispensable in life. Eating noodles, eating cold dishes, eating shrimps, eating crabs, eating dumplings, and burning sweet and sour dishes is indispensable. When you eat noodles, you always feel that something is missing, and it is not fragrant.

My family's vinegar is used very quickly. I have a bottle every half month. I travel abroad for fear that I can't buy Zhenjiang balsamic vinegar locally. All of them are traveling versions of balsamic vinegar packed with oral liquid. Mika, which is unique to Zhenjiang balsamic vinegar, can be smelled as soon as it is opened, but I don't want to eat vinegar from other places. So for me, balsamic vinegar is my favorite.

Boil the lid in the noodle pot.

Let me talk about the first strange: balsamic vinegar is not bad.

As the saying goes, there are seven things to do: oil, salt, firewood, rice, sauce, vinegar and tea. Vinegar is the first of the five flavors: sour, sweet, bitter, spicy and salty. Vinegar is a traditional acidic condiment in China. The ancients gave vinegar the reputation of "food manager". For thousands of years, people have to add some vinegar in cooking, such as frying, frying, mixing, frying, etc., to get rid of the fishy smell and enhance the flavor of dishes. If you taste crystal trotters and crab soup buns, you will feel fresh and fragrant when you dip them in balsamic vinegar and add shredded ginger. As for the vinegar-baked mandarin fish, sweet and sour pork ribs, etc., they are all famous dishes in Jiangsu, with unique flavor. When Su Dongpo, a poet and gourmet in the Song Dynasty, tasted shad in Jiao Shan, Zhenjiang, he once wrote a poem praising: "Braised whitebait with ginger and purple vinegar, the snow bowl is more than two feet high, and there is still spring in peach blossoms, among which the flavor is better than that of perch."

Speaking of balsamic vinegar, let's talk about the second strange dish of improper meat. Yaorou is called Diandeng Bangyao, which is fragrant, tender and tender, and is welcomed by people who love to eat lean meat.

The trotters can be used as the main dish at the banquet; It can also be used for cooking hoof noodles when eating morning tea; It can also be cut into pieces and put on a plate for breakfast, so there is a saying that "the hoof is not a dish". Crystal trotters are not only a delicacy on the table, but also a good gift for relatives and friends. Put a banquet vinegar (Zhenjiang Hengshun balsamic vinegar) in the crystal hoof gift box, which is convenient to carry, prolong the storage period and facilitate tasting.

Let's talk about the meat, and let's talk about the third monster: cooking the lid in the noodle pot. Pot cover noodle "Cooking the pot cover inside the noodle pot" is a creation in Zhenjiang's culinary skills. Pot cover noodles, the noodles used are "jumping noodles". The so-called "jumping noodles" means putting the kneaded noodles on the chopping board, with the operator sitting at one end of the bamboo pole and the other end fixed on the chopping board, jumping up and down, dancing and acrobatics, repeatedly squeezing them into thin dough, and cutting them into noodles with a knife. This noodle has pores, marinade is easy to taste, chewy and strong in the mouth, and has a unique taste.

As for the name of noodle soup, there are many varieties, and if saury is listed in early spring, the new noodle soup should be "saury noodles"; In summer, there are "long fish noodles"; There are all kinds of "covered noodles" in autumn and winter. Usually, the noodle soup that is often eaten is red noodle soup. It is said that in the past, people in Zhenjiang didn't need a pot cover below, but Zhang Sister-in-law of a small noodle shop accidentally covered the pot cover and put the soup pot cover into the noodle pot by mistake, which had an unexpected effect. Later, this method was used. When the noodles are put into the boiling water pot, cover the noodle soup with a small pot cover. o When we read the "Three Strange Ballads" and taste the "Three Strange", we will understand the charm of this "Three Strange" more.

Zhenjiang people eat authentic noodles, which are smooth and elastic, delicious, and have a strong nostalgia without eating, showing people's appetite. The pot cover noodles should be the most eaten in Zhenjiang. Zhenjiang vinegar feels more delicious than vinegar in other places. Every time you eat pot cover noodles, you should add some Zhenjiang balsamic vinegar, which is a perfect match, hahaha.

Homesickness, for me, the most intuitive expression is greed. The dictionary explanation of greedy (greedy): I want to eat delicious food; Love to eat delicious food. The so-called greed is a complex emotion that you want to eat but can't eat. I won't go to McDonald's double cheese, but I will go to Chongqing's small noodles to add beans and Zhenjiang balsamic vinegar.

Zhenjiang pot cover noodles, also known as noodles, is one of the "Top Ten Noodles in China" and a well-known noodle in Zhenjiang, which is called "the best noodle in the world" in the south of the Yangtze River. The method is simple: knead the flour, roll it into thin slices, then finely cut it with a knife, cook it with the pot cover, pick it up and put it in a bowl with good seasoning. The characteristics of the noodles are proper hardness and good flexibility, which is suitable for Xian Yi, young and old. In October, 2009, at the 10th China Food Festival and 8th International Food Expo in Tianjin, it won the Golden tripod Award, a century-old Chinese snack, and has been successfully declared as a municipal and provincial intangible cultural heritage. Pot cover noodles were not originally in Zhenjiang, but it became famous in Zhenjiang after some twists and turns.

Zhenjiang Three Monsters: The vinegar is not bad, the meat is not a dish, and the lid is cooked in a noodle pot.

This choice is so difficult to answer. I love all three. But if I have to choose one, I still like pot cover noodles. It's really that I have to eat a bowl of pot cover noodles cooked by my grandmother every morning, and then add a few drops of Zhenjiang balsamic vinegar. It's really perfect. Every time I am hungry, the pot cover noodles are also my first choice, which is convenient and full.

In order to make the periphery of the large iron pot breathe freely but the boiling water does not overflow, the wooden pot cover can hold down the tumbling noodles, the noodles are stuck under the pot cover, the water boils around it, and there is no gap between the water and the pot cover, so the cooked noodles are very sticky, and the noodles are put in part by part and do not stick after cooking.

In addition, the toppings of Zhenjiang pot cover noodles are now diversified and more distinctive. If the pot cover noodles developed by the dock culture in the past are convenient first and delicious second, today's pot cover noodles have already been hung with soup, and thick white soup full of colloid is boiled with pig's trotters, hooves and ribs, and a spoonful of boiled minced meat is really enjoyed.

Is there any reason why I don't love such pot cover noodles?

First of all, the pot cover noodles, and it is the simplest fragrant dried shredded pork noodles, because I am afraid that other ingredients are too heavy to affect the taste of the noodle soup itself. I really can't put it down. I have to eat it every time I go back to my hometown, every morning, and I can't get tired of it. The more I eat, the more I miss it! Secondly, you must bring meat every time! Sweet vinegar has to ask the evaluation of people who like to be jealous!