Author: Feng Jianguo
Different people live in different places, and their memories of their hometowns are not the same, but the taste is always the most haunting element. Perhaps it is precisely for this reason that I once wrote an article entitled "The Taste of the Tongue in My Hometown Is Delicious", which is very praised by the townspeople, and a gentleman named Zhang Jiemin also left a message: "Can Teacher Feng open a platform for "Delicious Hedong" to publish various hometown food articles, so that we can taste delicious food, and it is also a great pleasure in the literary world." "It can be seen that culture has great attraction.
Perhaps "seduced" by Mr. Zhang, I have successively launched a series of food works such as hometown dumplings, hometown roast cakes, hometown bamboo shoots, hometown dumplings, hometown churn cakes, hometown hot pots, hometown lamb bubbles, hometown pork head meat and other series of food works on the "Ancient Luck New City" platform, which have aroused everyone's resonance with hometown cuisine. But in the end, because it is a cup of water and a salary, it is difficult to meet the taste of the townspeople's tongue, so there are constantly micro-friends who send articles asking when there will be food and beautiful texts to eat, and the words are full of strong nostalgia.
Not long ago, I accompanied Mr. Liu Yue, the boss of Fu Tonghui, to an event in Beijing, and at noon the day before the event, we ate near the hotel, and each of us ate a bowl of Lanzhou beef noodles, plus a plate of small dishes, and two lamb skewers. After returning to the hotel, lying on the bed and feeling bored, but remembering the topic raised by Mr. Zhang Jiemin, it is really a place to step on the iron shoes, it takes no effort, is not Fu Tonghui a down-to-earth hometown delicacy? But we turned a blind eye, is it really a distant monk who can chant the sutra, and the flowers in the garden do not smell incense. So I picked up my mobile phone, and all kinds of food and delicacies in my hometown came like babbling water.
Yuncheng Fu Tonghui
Without thinking about it, let's start with Fu Tonghui's southern-style details. Although Fu Tong Hui is our northern pastry, it is imported from the south, integrating the flavors of the north and the south, and after a long period of development and evolution, it has become one of the eight traditional famous spots in Shanxi, with a history of more than 200 years. The difference between Fu Tong Huinan-style fine dots and our other local pastries is that the "fine" character of a southerner is that the processing is meticulous, the products are delicate, and the craftsmanship is fine. And it is a variety of tricks, different tastes, beautiful appearance, clear layers, with crisp, loose, sweet, fragrant and other characteristics, no wonder CCTV will name it on the "Dream Age" column.
Smell the joy of boiling cakes
Speaking of Wenxi Boiled Cake, it differs from FuTong Huinan-style fine points in that when people mention Fu Tong Hui, they know that it is both a brand and a company. Wenxi boiled cake is different, it is a local traditional name, a specific product name, not produced by a single enterprise, the main production area is concentrated in Wenxi County, the raw materials are flour, honey, sesame seeds, small ground sesame oil and fine brown sugar. The cake is shaped like a full moon, the outer skin is covered with white sesame seeds, and the filling is chestnut and white, which can pull out a few centimeters of filaments. It tastes crispy and sweet, not skiny, non-sticky, not greasy, and does not deteriorate over time, and it has been mentioned in Mr. Lu Xun's works, which shows that it is famous all over the world.
Minoru twist flower
Twist is a traditional flavor snack in our Yuncheng, in the past material scarcity era, the family with a slightly better family, the New Year will cook a ten pounds and eight pounds, February two bite scorpion tail also to eat it. It is said that it was originally a court food, but it gradually spread to the people of southern Jinnan, especially the twist flowers in Jishan. There is also a saying that during the Qianlong period of the Qing Dynasty, a merchant surnamed Ning in the capital of Xiwei Village in Zhaidian Town brought it back to his hometown to make and sell, and there were many eaters. Later, the merchant continued to improve the production technology, changing the twist flowers from two strands to three strands, and then twisting them into a fried, golden yellow filament pattern, which tasted crispy and delicious, and the aftertaste was endless.
Yongji dumplings
We Jinnan people like dumplings, of course, this can not be the imperial meal in the palace, so there is a saying that "delicious but dumplings", which has a history of hundreds of years. Because Yongji is located in a fortress since ancient times, it has been prosperous for thousands of years, gathering more Muslims and preferring to eat halal beef and mutton. They often feed themselves, slaughter themselves, and then use pure beef to make stuffing, boiling beef bones to make soup, making the dumplings fresh, fragrant, tender and smooth. When eating, gently bite open the thin skin of the dumplings, the tender beef filling is delicate, and the aroma of green onions comes to the nose. Eat a mouthful of dumplings that are fragrant through the root of the tongue, and drink a mouthful of original dumpling soup, which is called the original soup. Because the taste is amazing, the townspeople are tired of eating.
Flat land oil poured noodles
When it comes to Pinglu's oil noodles, it is a household name in Yuncheng, especially in the streets and alleys of Pinglu County, it is easy to find "Pinglu oil noodles" restaurants. The oil noodles are generally ripped, one noodle is pulled under the pot to cook, first put a few slices of beef and blanched rapeseed, bean sprouts and other accessories in the bottom of the bowl, and then fish out the cooked noodles and put them on the dish yard, and then put onions, garlic paste, cucumber shreds, pour the seasoning sauce. In particular, the thick layer of chili noodles is laid flat on the noodles, and it is poured with piping hot oil, and the hot oil boils, the red light is dazzling, and the aroma is fragrant. Then add an appropriate amount of soy sauce and balsamic vinegar, which is good in color and flavor, smooth and spicy.
Yuanqu fried Qi
Fried Qi is a famous traditional snack in Yuanqu County, welcome in the hotel, home hospitality, are a kind of high-quality products, leisure time to drink tea and drink can also be accompanied by food, so it is famous for the three Jin. Stir-fried Kei is made of white noodles, salt, sesame seeds, cooking oil, eggs, peppercorns, sugar, five-spice powder, etc. as raw materials, made into square or long pieces, and fried with local white soil. If you are interested, you can also make different flavors of stir-fried qi according to your personal preferences, including peanut kernels, walnut kernels, eggs, sesame seeds, puff pastry, cream, spicy, five spices and many other varieties. The color of the fried qi is brown, the outside is burnt and the inside is crisp, and it is mellow and delicious to eat, and the taste is wonderful.
Ruicheng marinated meat with Xia County pig's trotters
Everyone is fortunate to come to our Yuncheng, when eating and drinking, you will definitely think of the local brine, especially the Yangcheng brine meat of Ruicheng, known as a must in Shanxi, with fresh color, soft skin, delicious but not greasy, long-term without rotting and other characteristics. The marinated meat with freshly baked steamed buns is even more popular, and it is mellow and fragrant to eat, and is loved by diners. Also commendable is the Xia County pig's trotters, cold and hot pig trotters can be enjoyed at the same time, hot soft, cold to the point, when eating do not pay attention to what Sven, have to hold in the hand, nibble taste. The reason why the marinated pig's trotters taste into it is that there is an old soup with enough juice, so that the taste of the old soup is naturally more and more mellow.
XiaXian powdered rice with Linyi oil cake
There is also a delicacy in Xia County, which is probably not well known to most people, called powdered rice. It is made of peas or plank beans as raw materials, blended with uniquely sautéed green onions, and added soybeans, peanuts, cabbage, tofu grains, etc. Place some more wide and thin noodles, then sprinkle with coriander or leeks, spicy seeds and crushed peanuts depending on your personal taste. It tastes sour and fragrant, and has become people's favorite hometown food. There is also linyi county's yishi's noodle oil cake, which is fried with millet noodles as the main ingredient, which can be eaten hot or cold. Relatively speaking, the taste of cold food will be better, sprinkled with a spoonful of white sugar, sweet and delicious, with a long aftertaste, but friends with high blood sugar, although the oil cake is delicious, but do not be too greedy.
Vang Vieng Dumplings and Kawazu Tumbling
Wonton is a special pasta, the most famous in Yuncheng, when it is Wanrong Dumpling, there are two kinds of hot and cold, each with its own characteristics. The hot lamb is poured with lamb cheeks, and the cold mixture is made with spicy seeds, mustard, salt, garlic paste, soy sauce, rice vinegar, etc., which are said to have been introduced from Hancheng in Shaanxi during the Qing Dynasty. The ingredients for good wontons are very elaborate, using soba noodles in the mountains, and the most important heat is paid to when poured with oil and spicy seeds. After the "snort", the aroma suddenly filled the air, and the food was spicy and refreshing. Kawazu's ploughing is a paste in which the pork plate oil is chopped into a paste with the back of a knife and mixed with the white onion and pepper salt after stir-frying with peppercorns. Then spread over the rolled dough, roll in circles, pull long strips, cut into sections and fry under the tassels. It is characterized by thin layers of paper, soft and fragrant, and can be used as a staple food or as a dish. There is also a local custom that on the morning of the first day of the New Year, you must eat flip-flop.
Daixian stone cake
Compared with Kawazu's turning iron, it is the stone cake of Daixian County, commonly known as "Gran Dumpling", which is an ancient flavor snack of Daixian County. Because of the inheritance of ancient cooking technology, it is called "living fossil" by experts, and because it has a deep and long-standing folk tradition, it is also known as "the first cake of ancient China". Specifically, it is divided into two types: salty oil crisp and salty, crisp and refreshing; sweet and not greasy, mellow taste. Look at its round appearance, like a full moon hanging in the air, symbolizing people's happy life. The stone prints on the cake are uniform in size, uneven and uneven, and have a lot of fun. After biting open, the layers are clear, the outside is crisp and the inside is soft, mellow and delicious, with many characteristics of rich nutrition, easy to digest, durable and durable, and easy to carry.
Linyi sauce jade melon
Speaking of specialty side dishes, Linyi County's sauce jade melon can not fail to mention, is a kind of pickle made of jade melon and noodle sauce as raw materials, the earliest originated from Linjin Town, Linyi County Dongguan Pickle Garden, has more than 100 years of production history. Its color is black and bright, the sauce is fragrant, refreshing and delicious, it is a good food, in 1914, it participated in the Panama Games and won the gold medal award, so it is also known as the "Gold Medal Sauce Jade Melon". When you wash off the surface of the dark brown noodle sauce with water, you can see that the jade melon shows a black and bright luster, just like the beauty of ink jade. If cut into thin strips, the rich sauce is fragrant, the mouth is salty and sweet, I don't believe you don't chew slowly.
Salt Lake wind gourd with new hot pot
When you come to the restaurant in the salt lake area of the city, the townspeople will definitely think of the wind gourd, especially women and children, I am afraid that they are all "preserved delicacies". Wind gourd is made of pork board oil and flour and eggs, looks golden and bright, eats crispy on the outside and tender inside, because the shape looks like a gourd, and the inside is hollow, so it is named wind gourd. When it comes to hot pot, everyone will invariably mention the new copper hot pot, because of its rich content and beautiful shape, using red meat, ribs, crispy meat, fried meatballs, vermicelli, kelp, tofu, cabbage, etc. as ingredients, cooked by charcoal fire. That taste is really a must, even compared with the hot pot in the northeast, Sichuan, Hunan and other places, I dare to say that it is not inferior.
In fact, in my opinion, due to the difference in regional seasons and humanistic customs, the cuisines of various places have their own characteristics, and it is difficult to distinguish between the advantages and disadvantages of whose home. People like the food of their hometown, just because it is a kind of nostalgia, especially for people in different places, the memory of the tip of the tongue has become the main theme of the taste of nostalgia, especially the literati inkers. For example, Wang Zengfu misses the duck eggs in his hometown, Lu Xun recalls the ham in his hometown, and does not forget the tangyuan rice dumplings on the mainland in the afterglow. Perhaps for them, approaching nostalgia is like walking into a greenhouse in the cold winter, walking into the shade in the heat, leaving behind an eternal pleasure and sweetness.