Wonderful content, all in the "kanjian"!
The Bible says, "There is nothing new under the sun." "Shandong under the sun is full of new things, such as two-meter-high green onions and pancakes that can't be chewed.
Green onions and pancakes are actually the obsession of people from other provinces with Shandong. Frankly speaking, there is no shortage of people in Shandong who hate green onions; not every Shandong person has such good teeth and mouth, nibbling on pancakes like probing for things.
Pancakes and green onions only represent the eating habits of some Shandong people, and these two foods can hardly shake the status of steamed buns. For the people of Shandong, steamed buns are like water to fish, roots to leaves, in short, steamed buns are their lives.
Some people say that there are two kinds of steamed buns in the world, one is Shandong steamed buns, and the other is others.
A long time ago in Shandong, among the population of the fathers, there was a saying: "Stir-fried pork with cabbage in the New Year, steam a small steamed bun in the pot." ”
In the past, people's days were poor, and they could eat these two things in the New Year, which was already a god-like life. To this day, cabbage stir-fried meat is still extinct on the table, not unaffordable, too ordinary, too lazy to do.
The size of the steamed bun also has a "genetic mutation", so to speak, now mention the "small steamed bun", the first thing that everyone thinks of is some kind of snack.
Outsiders may not perceive obviously, how big is the steamed bun in Shandong now, many southerners come to Qingdao for the first time, eat at a farm, fight their own people, and shout to the boss in a daze: "First come a dozen steamed buns." ”
I have to say that this kind of behavior of theirs is simply, "steamed buns in the steamer - arrogance".
As for the boss, I didn't bother to explain, give them a steamed bun in a dashing way, you can eat it all alone, then I lose.
After all, Shandong steamed buns are too big.
I don't know if you have found it, other places are called Xiaoni Guy, in Shandong called Big Han Han; other places to eat with small plates, Shandong people use large plates and large basins.
Shandong's steamed buns are large, and it seems easy to understand. However, the size is only the appearance, and the content porcelain is actually its king. As we all know, the size of bread is not small, a squeeze is not as big as a fist, and a few stomachs are still empty after eating.
As for Shandong steamed buns, touch it solidly, eat into the mouth tendons, swallow down the real, according to anecdotal rumors, a netizen went to Qingdao for the first time, two people a meal, a bun a steamed bun is enough. When the staple food is resisted, the bun skin is torn open, which is a dish.
Some people say that when Armstrong landed on the moon, he actually did not need to bring seven or seven eighty-eight food, two steamed buns were enough, one on the way to go, to understand; to eat another one on the way to come, to return steadily.
Chinese wisdom, pay attention to "doing the dojo in the shell of the snail", you see the steamed bun in Shandong, it is big and round, you can imagine, there are countless "dojos" to do.
Shandong's steamed buns, the shape can be described as a variety of tricks, flying in the sky, running on the ground, swimming in the water, jumping in the grass, it is not an exaggeration to say that what is in nature can be pinched into something.
Ancient Chinese painting pays attention to freehand, but Shandong steamed buns can be realistic. For example, using steamed buns to make a small farm yard, fabricating houses, fences, fruit trees, etc., the craftsmen actually used steamed buns to restore wheat ears and corn, back to the basics, in the words of netizens, proper molecular cooking.
In today's north, steamed buns are undoubtedly the first staple food, but in the beginning, it was not eaten as a staple food, and its main function was to sacrifice and worship the gods.
If you have any doubts, here is a piece of evidence. The original steamed bun was filled with filling, and the main component of the filling was meat, obviously, the ancient people did not have the conditions to eat meat every day.
There is a saying that the inventor of the steamed bun is Zhuge Liang, a Shandong man, before he conquered Meng, he was supposed to need sacrifices, as for the sacrifices, they were relatively bloody, "but the barbarians will kill people, and sacrifice them with their first sacrifices", and Xiang Xiang could not bear it, so he invented the steamed buns, "steamed buns", that is, "barbarian heads", borrowing the meaning of "barbarian heads".
Up to today, the steamed bun has undergone an important transformation from "for god" to "for man", and today's people, after eating and drinking enough, have once again sent the steamed bun to the sky, shoulder to shoulder with the sun.
Yes, the steamed buns of the population are once again used for sacrifices, birthday celebrations, and weddings. Before they were "sent to heaven", Shandong people dressed them up beautifully, and the steamed buns with different shapes had their own different meanings.
For example, catfish steamed buns mean "more than enough every year"; Yuanbao steamed buns represent zhao cai jin bao; and the steamed buns are embellished with five dates, indicating that the next year's grain is abundant...
Through documentaries such as "Tip of the Tongue", you must have seen a lot of various steamed bun shapes. In today's Jiaozhou area, there is also a custom of "steamed bun lighting" or "pointing lamp", and not many people know about it.
Prepare a number of bean noodle steamed buns, chisel a small nest in the middle, insert cotton thread letters, pour peanut oil, and so on, the basic version of the "steamed bun lamp" is made.
According to different functions, the form of the "base" of each steamed bun lamp is also different. For example, the "zodiac lamp" composed of twelve animals, the "sky lantern" containing twelve folds, the "silver lamp" made of white-faced steamed buns...
On the fifteenth day of the first month, people light up the "steamed bun lamp" and place the "pig lamp" next to the pigsty to symbolize the prosperity of the livestock; the "sky lamp" has 12 folds, representing 12 months, which are used to sacrifice to the heavens; the "hedgehog lamp" is placed at the door of the box, which means to protect the grain of the box... And so on, and so on, and I won't delve into it here.
Shandong's steamed buns are really not so easy to eat, either too big to eat; or too delicate to bear to eat.
Sacrifice to the heavens, light the lamp, say that the big sky is broken, steamed bread is a kind of food after all, food into the mouth of the person, is its final destination.
The basic principle for judging whether the steamed bun is delicious or not is that it is worth nothing, and whether it is delicious enough to eat with a white mouth.
In fact, this is also the first way for many southerners to eat steamed bread when they go to school and work in Shandong.
I was so impressed, thinking back to that year, a few southern classmates, each hand a steamed bun, facing the noodles, pitifully chewing hard, the huge restaurant table, but empty.
Guo Degang actually arranged in the paragraph, when he fell down, he relied on steamed bread, wanted to eat cake to take the steamed bun with his hand, wanted to eat crab to uncover the lid of the steamed bun, wanted to eat hamburger wrapped in newspaper...
In fact, with a few spicy sticks, a bite of pickles, a few pieces of curd milk, and a steamed bun, you open the door to a new world.
In the Shandong region, steamed buns are actually a dish. Cut into thin slices, wrap in egg mixture, put into the frying pan, fry until the eggs are cooked through and then come out of the pan, this "dish" is fried steamed bun slices.
In addition to the oil pan, the steamed bun slices can also be grilled on the oven, skewered with bamboo sticks, roasted on the charcoal fire until golden brown on both sides, white mouth is crispy and delicious, and the dipping sauce is endlessly aftertaste.
Shandong people also have a higher way to eat, take the cold steamed bun out of the refrigerator, cut into strips, fry it lightly in the pot, until the golden brown is out of the pot for later; stir-fry the green vegetables on high heat until eight ripe, when the soup is slightly, add the spare steamed buns to mix, and then, change the low heat to simmer and cook into the flavor. Shandong people call this cooking method "stew".
Shandong big steamed buns are thin and stuffed, just like their real personalities; Shandong steamed buns are full of tricks, and they are like their most simple romance.
Some reporters specifically asked the foodie Cai Lan, and the answer he gave was: "The dishes made by my mother, the taste of my hometown, the taste of nostalgia." ”
For Shandong people, Cai Lan's so-called three dishes are just a steamed bun.
Resources:
1, Shao Lulu: "Steamed Buns"
2, Su Dongmin: "The Origin and Historical Development of Steamed Buns"
3, authentic wind objects: "100 million Shandong people, are all steamed children!" 》