West Slope: Sake stuffed dumplings

Sake stuffed dumplings after big fish and big meat can be degreased; sake stuffed dumplings after the new daisy can be defused.

　　Saying that sake dumplings are a specialty of Shanghai, people around Shanghai are going to jump up: why? We've eaten here for a long time!

　　Saying that wine-made dumplings are not Shanghai specialties, will Shanghainese sell their accounts: in the local area, whether it is a restaurant or a family, as long as you want to eat wine-brewed dumplings, almost 360 degrees without a dead angle immediately, is it so easy in other places?

　　To be honest, a kind of eating, original origin, even if it is more advanced - to get a geographical indication, is it important? Important, but it is only a sufficient condition, not a necessity, so there is nothing particularly worthy of boasting.

　　The reason is very simple, what things, where, and eventually become what "standard format", and can also be carried forward, and even popular in the world, who is the boss.

　　The real origin of duck pear is Bozhen, Hebei, Tianjin is only a logistics distribution center, so who thinks that "Tianjin duck pear" should be restored to be called "Bozhen duck pear"? Hamburgers originated in the Hamburg region of Germany, and later spread to the United States, after several iterations, before being fixed in today's sandwich format, I would like to ask: Who else in Germany hamburger travels to find "authentic burgers" to eat?

　　I have been to many places around Shanghai, eaten a lot of local meals, like Shanghainese at the end of the meal at the end of the meal often order a sake stuffed dumplings, in the restaurant menu casually flip through the can see the sake stuffed dumplings, how much? Not much too! The reason here is unclear and the truth is not white. But there is one thing: get used to it. "Constant" will become the inheritance of the collective unconscious, and even a rigid food custom.

　　The taste of Shanghainese is neither as sweet as that of Su Xi gang, nor as salty as Ning Shao gang, generally with light and sweet as the vanguard, with thick oil and red sauce as the Chinese army. The ability to blend the "thick oil and red sauce" behind the temple is thanks to a sweet soup. Once upon a time, the feast of a relatively large range must be a sweet soup (the last one is the fruit).

　　Sweet soup can be crushed fruit, white fungus, mung bean soup, red bean soup, and of course, sake stuffed dumplings. In difficult times, glutinous rice is rationed with tickets, and until the appearance of wine-brewed dumplings, most of them are around the Spring Festival, because only this time, each family has glutinous rice in their hands, makes eight treasure rice, wraps tangyuan, and spreads glutinous rice cakes... You can also burn a cup of sake stuffed dumplings. Of course, to make sake, you can't do it without glutinous rice.

　　It is as if the nodes and chambers of the wine-brewed rounds are called the dumplings in Suzhou, and in Jiangxi, they are called tommy dumplings... Their common feature is also dishes (dishes) and dim sum (dim sum). This doesn't work in Shanghai: in front of the sake-stuffed dumplings, there are raw fried steamed steamed scallion oil noodles, osmanthus lak cake durian puff pastry , the standard dim sum ; in front, it's either taro duck soup, or mushroom chicken soup – the standard hard dish. At present, the sake stuffed dumplings are self-proclaimed or dishes or points, which are "committing chaos", and must be placed in the right position: it is both the echo of the dish (neutralizing the salty and sweet), but also the cooperation of the dim sum (toning the dry and wet); the name is as low-key as possible, and it does not contradict what dish is not in conflict with - sweet soup.

　　Now foodies, eating is coming to an end, the old like lily lotus seeds, the small prefer poplar nectar. They have the same name as sake dumplings: dessert, which is naturally cut with vegetables and orders.

　　If the housewives in Shanghai are more clear, if they add hot dishes with wine-stuffed dumplings, it is equivalent to saving a dry fried fish; if the wine-stuffed dumplings are mixed with dim sum, it is quite announced that the status of eight treasure rice and spring rolls has been cancelled, which will be slandered by the guests. It is said that Shanghai women are shrewd but not losing their atmosphere, if they are made by a small wine-brewed ball, they will not be happy. Therefore, this model - dim sum + sweet soup, Shanghainese people are still old and do not feel contrary to peace.

　　Almost all older people are impressed by the history of sake dumplings. From roughly rubbing strips and extracting agents, to delicately kneading rounds, to delicately holding inlaid fillings, as the youngest member of the Tangyuan family, sake dumplings have achieved a gorgeous turn; from hand-made to mechanism, sake dumplings have completed the release of productivity; after entering the cold chain of the supermarket, it frees the hands of housewives.

　　Sake stuffed dumplings after big fish and big meat can be degreased; sake stuffed dumplings after the new daisy can be defused. Some people like to sprinkle sugar into the wine-brewed rounds, like kicking over the sugar can - thinking that the sweetness of the mouth is a symbol of a happy life; some people like to go to the wine-brewed rounds to hook thick mustards, like boiling thick porridge - thinking that the surplus of life should be sufficient and dense... That's fainting! Isn't the sake itself not sweet? Isn't the round son a self-made man? What is the difference between this "fierce god and evil" foodie and Fan Who eats raw shoulders (pig legs) at the Hongmen Feast?

　　I never easily deny the sake-stuffed dumplings, but here I can't help but make a clear statement of the anti-ear: add plumerine flowers, red and green silk, and make the dumplings as big as the Ningbo lard soup dumplings, just like the full-time wife in the city, but deliberately dressed as a village woman who cultivates in the field, wearing old cloth clothes and making the cheekbones appear as apple-like crimson.

　　In contrast, I was very happy to accept the blessing of sugar osmanthus flowers, thinking that it was like inviting the little sister who wore a cheongsam on the old month card to a lake-green sofa; if I threw a few more goji berries, it was equivalent to giving her a copy of the "Good Friend" pictorial, which could highlight the style of the times.

　　There's a line in Forrest Gump: "Life is like a box of chocolates, you never know what the next piece will taste like." This is a big truth, but it portrays the prospects of life too sadly. Shouldn't we imagine that life is like a wine-made dumpling – sweet and sweet, full of roundness, warm and warm, comfortable?

　　fast! Let's make dumplings with sake! (West Slope)