Fengxian is not only livable and fun-friendly
There are also many unforgettable traditional specialties
Although some have slowly faded out of people's tables
But there are also quite a few snacks
It is still loved by people today
I want to start my own Fengxian food journey
That starts with learning about these traditional snacks
Today Xiaoxian will introduce several to you
Affordable and unique
A special snack loved by the people of Fengxian
Take you through these dishes that are not boring
Part One。
Chuang Hang Lamb
I believe you must have heard of the Fengxian ZhuangXing Fu Sheep Festival, every year on the three volt days, a large number of diners will come to visit, and there is only one reason for the "old gourmets" to flock to it, that is, zhuangxing lamb!
Zhuang pedestrians have a long history with mutton, and every festival of the year, Zhuang pedestrians have the custom of eating mutton and sacrificing their ancestors with mutton. During the Spring Festival and Qingming Festival, every household sacrifices ancestors, and one of the dishes must be lamb. The habit of eating mutton on three days alone has a history of more than 600 years in the Zhuanghang area.
Traditional Zhuangxing lamb is made of local free-range goats, which are raised for a long time, and the meat is tender and fragrant. Although the lamb cooking method is not complicated, but it is extremely hot, to achieve meat rotten but not scattered, fat and not greasy, the ancients wrapped in lotus leaves, accompanied by self-brewed farmhouse shochu and seasonal fresh vegetables, it has become the "favorite" of the old Zhuang pedestrians - rotten mutton.
There are many ways to eat Lamb, not only traditional dishes such as sheep's head soup and braised lamb, but also many innovative ways to eat lamb that cannot be eaten elsewhere. The most famous "hot lamb" is that after 3 hours of fast cooking, the skin and meat of the lamb are connected, the meat is tight, and the original flavor of the lamb is retained without adding any spices such as onion, ginger and garlic.
The traditional food culture formed for thousands of years has made Zhuang Xing enjoy the reputation of "a thousand years of Fu Yang looking at Zhuang Xing". As an intangible cultural heritage project in Shanghai, the annual Zhuangxing "Fuyang Festival" is the most enjoyable time to eat mutton.
Missed small partners, you can try Zhuangxing's famous Li Ji mutton, which is also one of the old brands of mutton recognized by the people of Zhuangxing.
Part Two。
Go oily meat
Walking oily meat is one of the representative "old eight" of Shanghai's bengang cuisine, and it is also an indispensable traditional dish on the table of Fengxian people Chinese New Year's Eve. Even "China on the Tip of the Tongue" has called for the authentic "Old Eight". The eight types are: walking oily meat, bacon buckle water shoots, button chicken, steamed three fresh, braised bream, buckle three silk, scallion meat skin and button egg roll, and oily meat is the first.
The traditional and classic walking oil meat is fat and lean, the layer is perfect, the entrance is melted, crisp and not greasy, especially the part of the meat skin is particularly delicious, both the soft glutinous of the fat meat and the greasy of the fat meat.
Clip it up with chopsticks, shiny and trembling, just looking at it makes people salivate. Its epidermis has beautiful wrinkles, which perfectly shows the layers of fat and thinness, and thus becomes the most sought-after main dish on many people's Chinese New Year's Eve meals.
Now it is easier to eat oily meat than in the past, and many delicatessen stalls are served all year round, but they buy back a lot less of the taste of childhood. It is better to come to Fengxian to find a small shop, taste the freshly oiled meat in the fireworks, and review the time memories of old Fengxian in the aroma of food.
Part Three。
Collapse cake
Collapsed cake, in harmony with the dialect "Taiping", means "Tai Tai Ping Ping". The cake looks "round and collapsed", and the name is also pleasing to the mouth. Therefore, in addition to making collapsed cakes in the New Year a few years ago, building houses and housewarming also had to eat collapsed cakes, and the picture was "too flat".
Compared with other collapsed cakes, Fengxian Zhuang Xing Collapse Cake is obviously different in terms of material selection and production process. Therefore, even if this snack is already common in the area south of the Huangpu River on the outskirts of Shanghai, Fengxian people will always unconsciously raise the corners of their mouths when they mention the collapsed cake.
Pick and wash the twist lang picked in winter, put it in the pot and blanch it for a few minutes, then take it out and put it in the basin, rub it with both hands, and then rinse it with clean water after the juice of the twist flower lang stems and leaves is kneaded out. Next, mix the flour and glutinous rice flour to mix until the flour becomes a dough, and then roll it into a small flat round ball, put the filling in, bend the dough, gently squeeze the palm of the hand, and then use the five fingers of the right hand to pinch the edge, and the cake will become.
A small pie looks very simple, but it is very troublesome to make. Nowadays, few people make crumbs at home, but every time I think about it, I still miss its taste. I can't help but think of when I was a child, sitting in front of the stove, burning the fire, watching my mother skillfully fry the collapsed cake...
Part Four。
Vegetable marinated egg
Each delicacy has a unique memory of it, and the vegetables and eggs are full of Fengxian people's memories of spring. Every year, when the spring is in full bloom, it is time for the Fengxian people to eat vegetables and brine eggs.
Although this spring-scented farmhouse snack may be a little different from house to house, the taste is equally mouth-watering. Some people like to mix sherry and flowering cabbage with eggs and cook them, directly boiling a pot of vegetable brine eggs. Some people like to pick different leafy greens, marinate a large pot of vegetable marinade, and then cook a pot when they want to eat vegetables and eggs.
The preparation process of the vegetable brine egg is quite convenient, the washed eggs are first cooked, the eggshell is broken and then put back into the pot. Then pour the prepared dark green vegetable marinade in the pot, and by the time it boils, it is full of fragrance. As for how long it will be simmered, it is estimated according to the personal salty taste, and finally you can open the pot to enjoy the delicious! Everyone is in this salty and umami taste, waiting for the arrival of spring.
Part Five。
Wormwood green balls
Qingtuan is a kind of green cake dumpling made of grass juice, as a trendy child who is at the forefront of fashion, eating Qingtuan has become an indispensable "sense of ceremony" during the Qingming Festival, which shows that the original function of Qingtuan as a sacrifice is becoming more and more diluted, and more and more people regard it as a special snack.
Fengxian people usually use wormwood juice to make green dough, and the method is to first put the young wormwood and small thorn grass into a large pot, add lime to steam, rinse off the lime water, and knead it into glutinous rice flour. The juice of green wormwood is then mixed with glutinous rice flour, and the fillings such as bean paste and sesame filling are wrapped in to make green dumplings the size of a child's fist.
In addition to the texture of glutinous and non-sticky teeth, the appearance of the green dough produced in this way is also extremely attractive. The turquoise fluffy thin skin, with a light grass aroma, coupled with a sweet filling, dissolves in the mouth, not sweet and not greasy. Looking at the emerald green glowing green dough, taking a bite, the happiness that belongs exclusively to the Fengxian people suddenly arises.
Part Six。
Cooked rice on the stove
For many Shanghainese, no matter how many places they have been to and how many delicacies they have eaten, they will always worry about a bowl of oily and fragrant rice at home. Some places call rice "salty rice", and some places call it "salty rice", which is a kind of cuisine created by working people under the custom of thrift and thrift.
The core essence of the dish rice is "dish". The dish here refers specifically to green vegetables, which are ordinary and simple ingredients, but they exude an unforgettable aroma. Pull a few bites of belly, and the bottom of the pot is faintly caramelized, and each grain of rice is permeated with tempting salty freshness.
In the past, in Shanghai, every household would cook vegetables after winter. When the pot is opened, the smell of rice mixed vegetables and meat is all over the house, and the hungry worms in the children's stomachs have long been impatient!
Now there are very few opportunities to taste the taste of chinese rice in memory, but at the Fat Aunt Farm in Fengxian Zhuangxing Town, you can eat authentic stove head rice. The rice here is served with local short-legged greens, accompanied by authentic fat and lean bacon, and even the pot at the bottom of the pot is extremely attractive. Take a bite while it's hot and your mouth is full of burnt aroma.
We travel too many places today
Ate too many delicacies
The demands on the taste buds are also getting higher and higher
But with the rise of returning to natural foods
These traditional delicacies must be
It will become more and more favored by people
Believe in the childhood taste of these traditions of Fengxian
It can open up the deepest memories of food in your heart