In Dongguan, Zhongtang fish bun has the reputation of "eating the chajiao fish bun, all tasteless", the chajiao fish bun is one of the representative delicacies of the "middle hall on the tip of the tongue", and the fish skin bun made of fat mud carp meat in autumn is delicious and mouth-watering. In the autumn and winter, when it is the best time to eat the fish buns, there are many tourists in Zhongtang Town who come to taste the fish buns.
According to reports, the maple fish bag is made of autumn mud carp. Because at this time the mud carp is the most fat, gelatinous and elastic foot, with a knife to gently scrape off the most slippery part of the fish layer by layer, after hundreds of times of rolling, the fish becomes thin as rice paper, translucent, it becomes the skin of the fish. People quickly divide the fish foreskin into a triangular shape, which is transparent and looks like a blow bomb can be broken, but it is flexible and strong, and it cannot be boiled for a long time.
The filling of the fish bun is also very rich. It uses high-quality pork, sausage, shiitake mushrooms and other "official standard" fillings, and the process of filling is similar to that of rubbing fish meat, which requires continuous and repeated beating to ensure the taste of tight teeth. The aunts in the village carefully wrapped the fish skin and filling into crystal clear, exquisitely shaped fish bags, which were shaped like goldfish and had a flexible "tail". The fresh sweetness of the fish foreskin and the richness of the meat and mushrooms make the fish bun taste crisp and elastic, and the aroma is long. Fish foreskin can also be made into fish noodles, which is also a must, fish noodles in the steaming heat, the color is smooth, such as silky smooth, but also known for its delicious taste.
In terms of production techniques, rolling the skin is the most critical step in making fish bags. Roll out the skin of the fish must not be too much powder, roll thin to reveal the fragrance. The skin of a fish that is actually made of mud carp without flour will not spread out when it is boiled. The soup is also very sweet, as long as you put some simple side dishes, it is also sweet and smooth, chewy, and the more you eat, the more fragrant it is.
As for the way to eat the fish buns, you can beat the side stove, steaming, frying, etc., the fish wrapped in the pot, live and loose like a fish swimming happily.
In Zhongtang, the production of fish buns has a history of hundreds of years, thanks to the Zhongtang fish bun masters from generation to generation, and strive to promote, in the innovation to open up fresh fragrance, the achievement of fish buns reputation and unique food culture, but also created the Zhongtang water town special cuisine.
Fei Ping and Sven Liu in Chajiao Village, Zhongtang Town, are craftsmen who pass on the skills of fish bag making. They have been making every fish bun for decades, with the simple wish of letting the Zhongtang people eat the most authentic and original fish buns, and have been adhering to the traditional handmade for many years to bring delicious food to everyone.
Text/Guangzhou Daily, New Flower City Reporter: Jiang Xingduan Correspondent: Qiu Faping
Photo: Correspondent: Zhong Xueying
Guangzhou Daily New Flower City Editor: Cai Dongqing