Northeast dumplings, Anqing wontons, Guangdong Wonton, Sichuan scribes, Suizhou noodles
Dumplings, wontons, wontons, hand-pickers, and noodles are still different from place to place
Delicious is not as good as dumplings, good looking is not as good as sister-in-law, northerners like to eat dumplings, Northeast dumpling restaurant is a must, all over the place is open, the earliest local there is a northeast dumplings, many people often go to eat, the method is boiled, dried, no soup soup water. This practice is similar to Xi'an, there is a local Xi'an dumpling restaurant, Xi'an dumpling banquet, just came out of the fire, also often advertised, and finally disappeared. In fact, the method is similar to that of Tohoku dumplings, after cooking, it is half dried, and it is eaten with vinegar or soy sauce like a small steamed bun.
Dumplings north of the Yangtze River or north of the Huai River are mostly thick-skinned, stuffed with meat, cabbage, leeks, ground vegetables, green onions, onions and other vegetables, wild vegetables mixed, juicy, eat full of mouth oil. In the past Xi'an dumpling banquet, I also ate in Taiyuan, Shanxi, belongs to the court cuisine, more graceful and luxurious, may be the Style of the Tang Dynasty, the meat is more delicate, some food is not tired of fine meaning, other condiments are relatively less. It is also a royal style, rich and willful, good meat, lean meat slowly chopped, but the energy comes. The size is also large, the noodles are fine white noodles, cooked, crystal clear, there is a sense of transparency of jade carving, pay attention to a look, color and fragrance are complete.
As for wontons, scribes, wontons is actually a meaning, the south is more common, Fujian wonton skin is called swallow skin, very thin, fine and rice paper-like, even as thin as a cicada wing, this is to knife work and technology. The dough is more refined, and you can also see the delicacy of the southerners. Anqing wontons are similar to Fujian, who is original, may be hakka from Anhui, western Anhui brought to Fujian, in Guangdong there are also Hakka, so there are also Wonton. As for the Sichuan scribe, that is, something similar, it may have been passed down from Hubei, Jiangxi, and Anhui.
Guangzhou people love to drink morning tea, Guangdong is known as the capital of food, Guangdong people feel that people in other places eat almost meaning, I used to feel a little exaggerated, arrogant. But as I get older, I have experience, and I feel that the lightness, seafood, rawness, original taste, and lightness of Cantonese cuisine are the best, the so-called avenue to jane, the avenue to light, the big sound, the elephant invisible. In fact, the best dishes of Sichuan cuisine and Chu cuisine are also close to Cantonese cuisine and Cantonese taste.
Guangzhou morning tea, I have eaten at the Pearl River Restaurant, Guangzhou Restaurant, a variety of satisfaction, some of my old hotels also have, may be the Republic of China and the founding of the People's Republic of China after the past, may be the local chef to Guangzhou to study, investigate, exchange or apprenticeship, brought to Suizhou.
Guangzhou, Guangdong wonton is called wonton, Shenzhen has a taste, thin and smooth skin, there are seafood, squid, crab yellow, shrimp and other Cantonese flavors, is a scene. It is also close to the South China Sea on the spot, fresh and fierce road number, so Anqing wontons may also be affected, there will be seafood shrimp, this thing, I used to feel fishy smell, and later felt delicious, into the taste. As for the taste, there is also Fujian style, shiitake mushroom chicken, and cabbage wonton. I often feel that some of Fujian's diets, customs, and customs are close to my hometown, probably some people in Fujian have migrated from Xinyang, Suizhou, and Xiangyang, and the Central Plains have been in turmoil or war, and they have gone all the way south to Fujian.
Wontons, copycats, wontons, the more refined the south, is a variant and variant of dumplings, the more by the sea and water, there are more and more lake fresh, river fresh, seafood food. And Sichuan scribes, heavy oil spicy, in fact, and hubei some mountainous, plain, hilly flavor close, the lake fills Sichuan, sichuan many people are in the past in northern Hubei, customs, diet, dialect have similarities, similarities.
To the Pearl River, it is a wide taste, to Shenzhen such an immigrant city, there is a Haipai Hong Kong school, Shenzhen immigrant city characteristics, vigorous, such as the taste of such a wonton, there are also Fujian style, Fujian Hakka and Guangdong Hakka customs are close, but also with the northern hubei, henan south some of the diet is similar, so thousands of miles apart, diet a drink and a peck, quite a source.
Hubei Suizhou is the Huai River Basin, but also the Yangtze River Basin, is the south, but also the north, there is a kind of noodles, look like dumplings, and like wontons, is a mixture of dumplings and wontons, in fact, it looks a bit like a wonton, but the skin is similar to dumplings, meat stuffing vegetable filling is very little, it is a meaning embellishment. I think it was in the past that people were poor, and they couldn't always eat dumplings, couldn't afford to buy meat, or when the meat wasn't enough, then it was noodles, it was noodles and skin, and it was also a bit of a dumpling meaning, even if there was no money to play Versailles, live a dumpling addiction. Nowadays, people may prefer this kind of light, meat and oily noodles, so you can also try wonton, it is somewhat close to the noodles, pay attention to the aftertaste, charm, and do not pursue fullness, plumpness, but between the partition and not, just like between your bowls and chopsticks, understatement, the end of the song, the white clouds on the ridge, the peaks on the river.
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