What is nostalgia? Nostalgia is the wheat field in the dream; it is a small stamp; it is the red sorghum of the hometown. It wasn't until I left my hometown when I grew up that nostalgia was also a kind of unclear and unclear, but lingering thoughts about taste.
Perhaps everyone's nostalgia is different, not far from Zhengzhou, the ancient city village, there is a seemingly ordinary food, but it has become the attachment of many people's hearts, it is - stew. What is stew? What is the difference between it and xinmi's pan frying and Anyang's skin residue? Don't worry, follow our camera to find the answer.
The scenery in front of the car slowly changed from a tall building to a field, and with a bumpy ride, we finally reached our destination. This place, if you don't specifically find acquaintances to lead the way, I really don't believe that in this quiet village, there can be such a restaurant hidden.
I thought that only we were specially looking for us, but I didn't expect to ask one by one, most of them were specially driven from the city to eat, and they all chased and ate for many years, and they have become well-deserved old diners. They said that although you can also eat stewed seeds and bowls in Zhengzhou, the taste here is more intriguing and evocative, and even makes people feel like they are back to their childhood.
This middle-aged uncle who laughs thickly and cutely is the owner of this restaurant. When we ask why the name of the store is "Stewed King"? He laughed and said that one was that he was good at making stews, and the other was because his surname was Wang. After saying a smile, from this hearty laughter, we feel his dedication and love for this craft.
Brother Wang told us that stew is difficult to make, and it is even more necessary to eat it freshly, and the picture is the fresh heat when it comes out of the pot. The broth that cooks meat every day is the key to making stews. The noodles are cooked in the broth and then soaked for a while to allow them to fully absorb the aroma of the broth, then sprinkle with seasoning and mix well.
Next, it's time to make a spa for the stew. Put the flavored vermicelli into a container, spread it well, and poke some air holes with your fingers, so that the meat paste is evenly immersed in the vermicelli. Finally, pour some meat paste and spread well, and steam it in the basket.
The stew that has just come out of the pot makes the population swell just by smelling. Brother Wang said that at this time, eating is not the most appropriate taste, you must pour a spoonful of broth and then eat it. The outermost layer of the stew naturally forms a golden brown, and the taste of the tendons is permeated with a rich meat aroma, and the bottom is soft and sticky, and the meat is not seen but the mouth is full of meat.
All kinds of buckle bowls are also the unique skills of Big Brother Wang. He told us that his father did this, and when he was a child, he followed his father everywhere to make feasts, and over time he fell in love with this line. Although he was busy from six o'clock in the morning until late at night, and his bones hurt when he was tired and lying on the bed, he was still reluctant to lose this craft.
Now, he is teaching his son hand in hand how to make stews and button bowls. Seeing that his son was willing to learn, he was happy. He felt that this ancestral craft would not be lost, nor would it fail those diners who loved to eat this bite.
- Two or three things about the stewed king -
Shop name: Stewed King Buckle Bowl Old Shop
Address: Zhengzhou Xinzheng City Longhu Town Ancient City Village (click to navigate)
Consumption: 30 yuan per person
Business hours: 11:00—14:00 17:30—21:30