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Fort Lee 100 pages
Nature gives the sense of taste inspiration Follow the clues we can explore more ingredients The mystery of March is coming, and the revival of all things is the season for food exploration
Many people talk about their favorite food, eight major cuisines, northern salty and southern sweet, each with their own love. What I want to talk about today is a simple local cuisine, a handicraft that has been passed down to this day - Fort Lee Hundred Pages.
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Fort Lee 100 pages, Fort Lee people or Hai'an people are not strangers at all, as an authentic Hai'an cuisine, famous far and wide.
100 pages are shredded, accompanied by a few green peppers, and the pot is simply stir-fried a few times, and the hundred pages blend perfectly with the aroma of green peppers, and the smell makes people eat fingers. A few hundred pages, a few pieces of garlic, blanched in a pot, cooled and mixed, is a rare delicacy, to meet the needs of our taste buds on weekdays. Whether it is cold mixing, stir-frying, or boiling, it is an indispensable delicacy on our table on weekdays, and it tastes very delicate and carries a unique fragrance. It is such a simple cooking but can be satisfied with the local cuisine, but the production process is extremely exquisite, as the intangible cultural heritage of Hai'an, it has a history of hundreds of years.
According to Shen Xiaojian, the non-hereditary heir of the hundred pages of Fort Lee production process, the unique flavor of Fort Lee hundred pages originated from the unique "rotten beans" of Fort Lee, which were ground into a pulp and put into a pot to cook, and the traditional Fort Lee hundred pages of cooking pulp was all burned in an iron pot. After that, the point halogen is dried, and the hundred pages are cast layer by layer in the 100-page box, one after another traditional process, although it is more time-consuming, but it cannot be sloppy at all.
Production process
Shen Xiaojian's family has long been making and selling Hundred Pages of Fort Lee for a living, and the craftsmanship has been passed on to his hands for more than forty years, paying attention to all handmade, manual pressing, and slow strength; coupled with the combination of cooking and steaming, fragrant bitterness and thickness are just right, and finally forming a hundred pages of white fragrance, tender, soft and delicious, much favored by people.
A kind of food a city, Fort Lee hundred pages inherit the traditional craftsmanship and food culture of a hundred years of ancestors, although it is not a precious thing, but there is still emotional sustenance in this simple delicacy, the young people in the family will bring some to go back in the New Year, and they all say that this taste cannot be eaten outside.