Reunion, happy year!
Spring festival
Wuhan people must eat
Dinner
Sausage bacon
Wuchang fish
Pork rib root soup
Tamales
Vegetable moss
Various rounds
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2021.Feb
Your family's New Year's Eve
What are the must-eat dishes?
There are still 24 days to go to the Spring Festival
Speaking of Chinese New Year's Eve Chinese New Year's Eve meal
Sister Mi's mind came up with a large table full of home-cooked food
Among them, I zui miss the taste
It is a variety of rounds that symbolize reunion
You may ask, may not be able to eat normally?
For me
It is a sense of ritual that can only be eaten at Chinese New Year's Eve meal
◎◎◎
Quite a few elders like to make their own hands
And for those who are too late to cook themselves
You'll want to know where to buy delicious dumplings
1. Promotion to guandu
If you want to talk about the new year's taste in the hearts of Wuhan people, it is probably indispensable to cured bacon and bacon, sausages, fried round fish pieces... The fish represents "more than one year", and the round son is "reunion and round", which is delicious and auspicious.
Compared with the Huangpi Yuanzi, which has been hyped to the heat in recent years, Hanyang Shengguandu also has treasure yuanzi, which is restrained and low-key.
According to the data, in the past, the ancient Hanyang terrain was low-lying, the lake and river network intersected many times, and the traffic was mainly waterways, and the Shengguan Ferry was the throat road from the south to Wuhan. Today, Shengguandu has encountered many changes, with elevated crossings and buildings, and the urban villages of that year have disappeared without a trace. But some are still holding out, the most famous of which is Huazhen Restaurant.
The taste of the year is getting heavier, the renovated Huazhen Restaurant, two large bamboo baskets are placed in the large bungalow, one basket is meat balls, the other basket is crispy fish, and the customers who come to buy are endless.
"Everything is round, a chop of crispy fish, under the clear soup noodles, Yangchun noodles, it is really delicious." Teacher Yuan strongly recommended this way of eating to us.
2.55 years of craftsmanship
"I started making dumplings when I was 14 years old, and I studied with my master for 14 years before he taught him this craft and recipe." Mr. Yuan Dehua, a 69-year-old teacher at Huazhen Restaurant, said, "I can't do this in this line of work. ”
The apprentice should be conscientious and responsible, abide by the rules, and with some more cleverness, the master will be able to teach the formula, after all, this is the master's housekeeping skill. In "A Generation of Grandmasters", Ma San did not understand the true meaning of the "old ape hanging seal" in "turning back", and was hidden by the bottom of the palace second leaf to be soft kegang, which is also the reason.
In the 1970s, Yuan Dehua made meat balls and fish balls in a corporate canteen in Wansongyuan, and nearby cadres and leaders would come to buy them and have a high evaluation.
In 1995, Huazhen Restaurant opened. Huazhen's teacher Fu Yuan said, "My name is Hua, and my mother-in-law's name is Zhen, so my name is Huazhen." ”
From 1995 to 2008, Huazhen Restaurant was very brilliant, the store was full in the morning and evening, focusing on the "three major pots", which were chicken hot pot, fish stewed lotus and three fresh hot pots. However, the most famous is the three fresh hot pots, which contain round balls and crispy fish. After 2008, Huazhen Restaurant changed direction and began to specialize in round seeds, crispy fish and so on.
Yuan Dengyong remembered that when he was a child, the meat balls in shengguandu were called "lion heads", and now they are generally called "round sons". Many round children will climb the promotion of guandu. "There are tens of millions of families in Wuhan that make rounds, Huangpi has rounds, and Zhuankou also has rounds, but when you are promoted to a higher level, you only recognize Huazhen Yuanzi." The Yuanzi of Shengguandu was actually the first to be done by Emperor Mengzong of the Yuan clan. "Other people saw it and started to follow suit, but the taste was different." Teacher Yuan even joked, "For this product, I can go to the customer's house to get it." ”
Yuanzi is made all year round, but there is a slight difference between spring, summer, autumn and winter, in that the air humidity, sunny and cloudy days, and temperature are different, which is Huazhen's own secret recipe. But some things can be seen and touched.
Teacher Yuan is a "grumpy" personality, and he is very particular about making rounds, "The raw materials are not good, then simply do not do it, rather than scrap the materials." For the selection of materials, Yuan Dengyong, the son of Teacher Fu Yuan, said, "Do not eat fish that eat refined feed, want grass-fed fish, fish are green scales, and large stomachs are not, generally 5-7 pounds is the best." ”
Yuan Dengyong said, "How much meat is needed is supplied by several fixed-point manufacturers, and after a knife is changed, it is sent." After I check it, I reprocess it. The demand is fresh meat, even "hot". With the change of people's tastes, now Huazhen Yuanzi tries to choose leaner meat, "so as not to be fried and a body". Meat dumplings should also be given an appropriate amount of fish, that is, the fish mushrooms are added to the meat and stirred, and then processed. It takes 15 minutes from squeezing the balls out of the pan to frying them.
Huazhen's crispy fish is famous for its mellow meat, tender meat, crisp taste, unique aroma, less thorns and more meat, and nutrition and health. Its classic way to eat is crispy fish dumpling hot pot, which can also be fried, sweet and sour, dried sautéed, spicy fish nuggets and so on.
It is worth mentioning that his family fried food, fried every day with fresh oil. "As soon as the oil is black, you have to change the oil immediately." At the scene of Huazhen fried crispy fish, a huge oil pot, the hot oil rolling inside, put the fish pieces wrapped in batter into it, and as the minutes and seconds passed, the crispy fish began to swim like small fish in the oil pot, and there was a kind of amazing glimpse of the artistic atmosphere.
In Huazhen, fish balls are only made when it is cold, because the fish balls are more fresh at this time. "If you think about it on the three volt days of June, the water-heavy fish balls are easy to deteriorate, and when you go back to boiling, you will know that you have lost it." Teacher Yuan said that recently, people have asked if there are fish balls every day, but he does not sell them, "When there is a little snow, I will start to make fish balls, and when it comes to the Spring Festival, I will make them violently." ”
To make fish balls, you must choose the fat head fish with brain shells, fresh and fresh, can not exceed 8 pounds, otherwise the grease is too heavy, generally 6-8 pounds, 5 pounds or so is the best.
Many people still choose Huazhen after eating other meat round fish balls. Not only is the solid taste, but also in the life of Mr. Yuan, he sometimes serves his own vegetable garden, sometimes in the cooking with the apprentices to kill fish and make fish balls, guests like to talk with the semi-retired Yuan Teacher Fu about home, those cloud smoke past, celebrity visits, the taste of ingenuity, Mr. Yuan is still clearly remembered.
3 Passing on the torch
After 55 years of making rounds, almost devoting his whole life to delicious food, everyone is very "convinced" of Teacher Yuan's personality.
Teacher Yuan's daughter recalled, "My father suffered from snacks, especially with the spirit of specialization, and really made the dumplings pure fire. Sometimes when he encountered a defect in the outer skin or inside, he constantly tried to find ways to experiment, preferring to study without sleeping. This old man is a bit stubborn, about 10 years old to become an apprentice, the master does not teach the craft, had to follow the 20s to teach a little fur. Later, I opened my own restaurant to study and study, for example, the dumplings are changing the recipe according to the season and ingredients, and it is difficult to have a fixed ..."
Between the words, the daughter is full of admiration for her father, "In this life, the most admired thing in my heart is my father, who is the hard-working, honest duty, and influences our family." ”
Today, Teacher Yuan is still in charge of the pass, but most of it is presided over by his son Yuan Dengyong, who is humble, "I now have a seventy percent craft."
Many customers think that the freshly fried balls are good, but Yuan Dengyong thinks that it is better to be cold. "Freshly fried dumplings can be tasted, but it is recommended to buy cold ones." This can be placed in the freezer for cryopreservation, which can be stored for two months without spoiling. ”
How to eat after freezing? "Take the dumplings out of the freezer, put water in the pot, remember to give cold water, never hot water." Put the frozen rounds inside to thaw. After the water boils, if you feel that it is not enough to soak, you can cook more. ”
4 Never compromise
At present, near the New Year, Huazhen's New Year goods varieties are more, and the New Year goods on the menu are basically available, such as dumplings, crispy fish, and various marinade dishes (such as marinated beef, marinated beef tendon meat, tripe, mouth stripe, downwind, lotus clip). However, the most popular are the dumplings and crispy fish.
Hua Zhen's meat balls, 40 yuan a catty. Crispy fish, that is, fried fish pieces, 30 yuan a catty.
"After the first month, we will also push the fish balls, and the daily limit is 200 servings." This is the most special supply of Huazhen Restaurant. Yuan Dengyong said.
At the end of the year, Huazhen opened the round balls on time at 8 o'clock every day. Teacher Yuan said, "At most, I have done 6,000 pounds a day, and it takes 50 people to be busy." Four pots, more than a dozen people to change shifts, the day is too cold, the hands are swollen badly. ”
Many people suggested replacing labor with machines, but Yuan Andyhua vetoed it. "It's fast to use the machine, but the machine stirs fiercely and eats like wood slag." If the taste is not right, it is deceiving the customer. ”
"Fifty years ago, a couple of guys fried dumplings, made a small pot, made a jar, and ate that earthy taste. I can achieve that taste in my house, or restore the taste of that time. ”
"In those years, every house blew up the balls, and now there are not many." Many old people in their fifties, sixties, and seventies have eaten our family, as if they have found the taste of dumplings they ate when they were children. Teacher Yuan said that he had been apprenticed for 14 years, and the master had only passed on this craft to him, and after the inheritance of the master and apprentice, the current round son could not be improved. By implication, this is the best state.
Therefore, netizens affirmed Huazhen Yuanzi from the bottom of their hearts, "Huazhen's Yuanzi is definitely the first place in Wuhan City, and Wuhan is the second place in Doing Rounds." People who don't like to eat dumplings like to eat the balls in his house. Huazhen balls of ginger and onion flavor is very fragrant, the balls after high temperature frying, after cold ginger onion flavor is still fragrant, this is the level (this is not more put onion ginger water or onion ginger on the line), what other meat and fish ratio, how much corn starch eggs, how much water, these are not high-tech, the focus is not to eat greasy, ginger shallot flavor. ”
In winter, I recommend you to order a pot of Huazhen's three fresh hot pots: Huazhen round seeds and crispy fish are perfectly combined, there are fish and meat, rich in nutrition, and long aftertaste. This large pot, there are six to eight large rounds, two large pieces of crispy fish, the price is only 70 yuan! Enough for three or four people to eat! If there are many people, you can order a large portion, the price is 80 yuan! Of course, the best way is to take it home and eat it any way you want!
Author: Shu Huai
Buy rounds, so many years, I only recognize Hanyang Shengguan Duhuazhen Restaurant.
The restaurant is very easy to find, just in the Sixin Avenue subway station Exit C, along the big sign into the courtyard of Huazhen Restaurant, into the eyes is the super large parking lot, every time we go to play New Year goods, no matter how early to go, the parking lot is full, including many kinds of "luxury cars", it seems to be an authentic fried round, "foodies" are tireless, but also quite hard!
It was better to come early than to come by chance, and today I met Master Yuan, the founder of Huazhen Restaurant, in the courtyard. Old Master Yuan is 70 years old this year, Huazhen Restaurant has been open for 50 years, exploded for 25 years, his name has a "Hua" word, his grandmother's name has a "Zhen" word, Huazhen Restaurant is how it came.
The times have changed, Hanyang Shengguandu area, whether it is geographical form, traffic planning, shops and liquor stores have undergone tremendous changes, because the Hanyang people are worried about a mouthful of authentic fried dumplings, signboard three pots (chicken hot pot, fish stewed lotus, three fresh hot pot), Huazhen restaurant has survived the wind and rain, and now, not only Hanyang, Wuhan three towns of food will look for the fragrance of fried dumplings to explore the store, hit the goods.
Old Yuan said that for so many years, he has always insisted on hand killing fish, sliced fish, chopping meat, catching, stirring, squeezing, frying, copying, starting the pot... The process is cumbersome, dare not be lazy, and insist on doing it yourself, so this pair of hands is actually a testimony to the time and strength to transform into taste.
In the sigh, Old Yuan warmly invited us to visit the operation room. Raw materials receiving area for live fish and fresh meat, processing area for dumplings, crispy fish, brine vegetables, fish ball processing area... The entire operating room is clean, bright, hygienic and visibly partitioned.
In the process of visiting, just when a pot of round balls was fried out of the pot, I saw the master use a large colander to fish from the oil pot, and turned around, one by one the oil-glowing rounds jumped like playing table tennis into the big bamboo sieve, and I really looked straight at the water. Hua Zhenjia's round son, big, bubble, elastic, see incense!
The fish balls at Huazhen Restaurant are equally authentic, and I walked through the operation room and saw four large iron pots filled with water steaming through the fire of the traditional stove. A master is skillfully squeezing the fish rounds, the white and tender fish balls are floating neatly on the water under the pot, asked about the speed of the squeezing rounds, the master said, "60 a minute!" ", that is, 1 second, marvel!
Huazhen Restaurant's New Year goods in addition to meat balls, fish balls, as well as everyone praises fried fish pieces, in fact, is the fresh grass carp fillet fish meat made of balls, the rest of the fish body cut into fish pieces fried into crispy and delicious fish pieces, originally thought to be unremarkable, in fact, with fish pieces with noodles, amazing taste buds;
Marinated beef, marinated tripe, the emphasis is on good raw materials, and the meat quality is really not shameful. Huazhen Restaurant from morning to night queuing for New Year goods in an endless stream, everyone will wait patiently, line up to themselves, a few pounds of meat round fish round fish nugget beef tripe how to pack, come by the way, you can see that they are old gourmets.
Old Yuan's first thought is how to control raw materials, how to ensure the quality of production, how to grasp the original intention, use a pair of hands to do a few thousand pounds of rounds every day, and serve the customers who come to queue up to buy every day.
Do not forget the original intention, to always, do your duty. I think this is the reason why Huazhen Restaurant has always been a customer!
Weekend holiday, a few people about to say to go to Hanyang around, there is a shop specializing in meat balls, in Hanyang small famous, red for more than twenty years, things good prices are also affordable, this is about to new year, meat balls, fish balls what the home must have, to buy some also into, peer old friends said, people's things are good, you give publicity, hey, I am really afraid of this, if things are good to publicize naturally no problem, if not so, it is really difficult, friends probably saw my mind, said, You go to see for yourself, if you can do it, just shout, no, when I didn't say, then you can, deal.
Family living in Wuchang, Hankou work, Hanyang is really not familiar with, the subway more than an hour to arrive, after coming out is also quite remote, this hotel is surrounded by high-rise buildings under construction, friends said, this side can not last long, and finally must also be demolished, after listening to the heart is actually a little lost, a lot of old shops, disappeared under the planning and development of the city, because the rent, storefront, labor These costs are too high, the old shop and take care of the neighborhood for many years of feelings do not increase in price, and finally can survive a few well, There are good sides to everything and bad sides to everything.
From the small door to see the whole picture of the hotel, relatively simple, the people in the store are very busy, close to the New Year to buy a lot of people, from ten o'clock in the morning to four o'clock in the afternoon, all of them have not been idle, guests have been coming one after another, many years of old neighborhoods, friends recommended over, to the company to send benefits, all come to his home to buy things, fortunately in front of the hotel Yard is very large, it is very convenient to drive over and park (there is no lack of luxury cars to buy things, no, they should be called moving), Here from the processing of ingredients to the finished product are one-stop operation, orderly, everyone performs their duties, although busy but not chaotic, right, his family's fried meat dumplings are star products, the sign also has fish balls and fried crispy fish, come, one by one to tell you about it.
The main ingredient in the fish balls is fish meat, everyone knows, but the meat balls will also add some fish meat, as for the proportion, this depends on the experience of the craftsmen for many years, speaking of fish, his family chooses more than six pounds of grass carp, which has this weight of grass carp to make the round taste is the best, so the ingredients are good to eat, it is such a truth, the ingredients are very important, the boss's father (former boss) has been emphasizing this matter, Saying that Huazhen's dumplings have been a taste for decades, that is, strict control of ingredients, this has to be admired.
Cut off the fish meat will be beaten into meat paste, make fish balls and meat balls, fish heads, fish skeletons will be wrapped in eggs, flour fried, we are talking about crispy fish is fish rack, fried out is also very fragrant, go home to cook stewed vegetables, steaming are very good.
In memory,
What is the taste of zui unforgettable dumplings after eating zui?
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