Time flies so fast, in the blink of an eye it is already spring, and finally you can take off your heavy clothes and go shopping beautifully. And spring is even more exciting to go out to travel to spring. When it comes to tourism, the first thing people think of is the local cuisine, food should be a city memory, culture, the inheritance of feelings, is a form of people to continue the good memory, every time you go to a city, you have to walk into the old brand there, only there can you taste the epitome of the ancient taste of the city.
In Nanjing, halal Ma Xiangxing Restaurant, a century-old restaurant spanning three centuries and the first halal restaurant in Nanjing, has rich historical and cultural connotations. During the Republic of China period, officials and nobles from the top to the peddlers would go to Ma Xiangxing to eat.
Ma Xiangxing Restaurant was founded in 1845 and spanned three centuries. Founded by Ma Sifa, a Huimin from Mengxian County, Henan, and later succeeded by his son Ma Shengxiang, he was named "Ma Xiangxing", the word "Xiang" is taken from his name, and the word "Xing" means prosperity and development. At the beginning of the Republic of China, it was characterized by the operation of "eight kinds of beef" halal dishes, and at the end of the 20s, the main famous dishes were "beauty liver", "squirrel fish", "anchovy shrimp", "egg roasted wheat" and so on.
The reason why Ma Xiangxing Restaurant has become a famous restaurant is mainly due to its innovative spirit. It is not based on the most commonly used beef and mutton as raw materials for the Hui people, but with the most common fish, duck and shrimp eggs in Jiangnan as the material, the concept is ingenious, unique style, beauty liver, squirrel fish, egg roast selling, anchovy shrimp these four famous dishes are the most representative. It is the product of a combination of true Halal Islamic flavors and local specialties.
The signature dish, squirrel fish, was popular to eat "live" things in those days, but Ma Xiangxing's living things were not cruel things such as monkey brains and donkey livers, but pictographic dishes. One pound of eight or two pounds of mandarin fish, with the "tiger down the mountain" knife method, from the side of the fish gills into the knife, the keel and belly bone are removed, and then the fish meat is changed to a chrysanthemum knife, into a diagonal square, the knife knife cuts to the skin, but the fish skin is not broken at all. After cutting the fish, throw it into an 80% warm oil pot and fry it, see the yellow pot, at this time the fish is crispy on the outside and tender on the inside, looking like a squirrel. Then heat the pot, hook the vinegar and sugar into juice, pour it on the table, only to hear the fish squeak, and get rid of a small squirrel on the table.
However, it is worth mentioning that there is a beautiful liver, when Ma Xiangxing had a famous chef Ma Dingsong, and one day, a famous doctor invited guests in Ma Xiangxing. Originally, the guests booked the "eight big and eight small" banquet, but because there were too many guests arriving on the same day, the materials prepared were not enough. Ma Dingsong used the waste of the time to feed the duck pancreas, accompanied by chicken breasts and stir-fried with duck oil. After serving it on the table, I saw a plate of broken objects that were red and crystal clear. The food is fresh and tender, crisp and refreshing, and the guests are full of praise, asking what is the name of this dish? Ma Dingsong blurted out" "Beauty liver!" This clever hand came across as a dish, and later became the first of Ma Xiangxing's four famous dishes.
With these famous dishes as a foundation, although the later Ma Xiangxing experienced invasion and destruction in the war and experienced bandit looting, this century-old brand still stubbornly took root and sprouted again and again, and survived again and again. And this 170-year-old shop, it still stays in this old town.
Today's Ma Xiangxing has both a distinct national personality and an elegant Jiangnan charm, both a thick historical origin and a strong atmosphere of the times. Times are changing, but the only thing that seems to remain unchanged is these famous dishes, these delicacies. They are like silent time itself, waiting for generations of people to taste it.
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