Today I would like to share with you three Jiangsu snacks: Wang Xingji wontons, crab yellow soup buns, and Huangqiao baked cakes. Like, like, favorite and forward it to the people around you who need it.
Jiangsu has been the hometown of fish and rice since ancient times, and its snacks have a long history, distinctive characteristics, and close ties with food culture. Many of Jiangsu's famous snacks are local historical and traditional spots, such as lotus seed blood glutinous rice is a changshu special snack, five-color tangyuan is a traditional snack in Wuxi, and plum blossom cake is a traditional snack in Suzhou.
Wang Xingji wontons
Wang Xingji wonton, a famous snack in Wuxi, Jiangsu Province, was founded in 1912. The skin of the snack is thin and smooth, the soup is rich and the meat filling is delicious. Founded in 1913, Wuxi Wang Xingji is the first batch of "Chinese Famous Restaurants" in China, which is famous for its long history, outstanding reputation, distinctive characteristics and high quality, and is famous at home and abroad, and has a high reputation in Hong Kong, Macao, Taiwan and other regions.
Wang Xingji store
Wang Xingji is known for carefully operating the traditional famous dishes of Xibang, and the "Chinese Famous Snacks" series is traditional dim sum such as Wuxi Xiaolong, Wang Xingji wontons, fancy pastries, cake dumplings, etc., with unique craftsmanship, exquisite materials and long-standing reputation. Wang Xingji's three fresh wontons and fresh meat cages have won many honorary titles such as "Golden Tripod Award" and "Chinese Famous Snack".
Wang Xing remembers the recipe and production process of wontons
【Raw materials】 500 grams of flour, 450 grams of lean pork fat, 100 grams of green vegetable leaves, 30 grams of squeezed vegetables, 25 grams of dried silk, 25 grams of egg skin shreds, 20 grams of dried fine starch, 20 grams of minced garlic seedlings, 3 grams of edible alkali, 10 grams of cooking wine, a little sugar, monosodium glutamate, fine salt, a suitable amount of cooked lard, meat and bone broth.
【Preparation method】 (1) Spread the flour on the board, add edible alkali water and appropriate water, mix into a snowflake shape, and then knead it vigorously and repeatedly, sprinkle a little dry fine starch on the board, roll out the dough into a thin skin about 1 mm thick, cut into trapezoidal leather blanks with an upper width of 6 cm and a lower width of 10 cm and set aside. (2) Wash the greens, add the water in a pot of boiling water, scoop up and finely chop, squeeze the water and set aside. (3) Wash the pork, drain the water and chop it into mushrooms, add salt, cooking wine, monosodium glutamate, sugar, squeezed vegetables, 100 grams of minced meat and bone broth, stir the minced green vegetables into the filling, take the prepared wonton skin and wrap it into the filling heart into a raw blank and set aside. (4) Take a small bowl and add MSG, cooked lard, fine salt, minced garlic seedlings, and meat and bone broth as the bottom flavor. (6) Put the net pot on the fire, add water to boil, boil the wontons, then add a little cold water, keep it slightly open, wait until all cooked thoroughly, fish it into the prepared soup bowl, sprinkle the egg skin shreds and dried silk on each bowl.
【Tip】 The intersection of the wonton skin after the filling should be smeared with a little water, kneaded by hand and firmly glued, when cooking the wontons, the water should be wide and the fire is large, and the underwater pot must be boiled, and the wontons should be gently shaken dry after being cooked with a colander.
【Features】The skin is thin and tender, the texture is smooth and smooth, and the home flavor is home-style.
Crab yellow soup buns
Crab yellow soup bun is a traditional snack in Jiangsu Province, which belongs to the Su cuisine family; The raw materials for the crab yellow soup bun are very exquisite, the filling is crab yellow and crab meat, and the soup is original chicken soup, and the production process is exquisite. The main ingredients are live hairy crabs, hens, pork skin, high gluten flour and so on. Crab yellow soup buns have enjoyed a high reputation in the Ming and Qing dynasties. Its characteristics are that the skin is as thin as paper, the blow bomb is broken, and the production is "absolute", the form is "beautiful", and the eating method is "strange". The most famous are Nanjing Dragon Robe Crab Yellow Soup Bun, Jingjiang Crab Yellow Soup Bun, Taixing Quxia Crab Yellow Soup Bun, Zhenjiang Yanchun Crab Yellow Soup Bun, Huai'an Wenlou Crab Yellow Soup Bun. Nanjing holds the Dragon Robe Crab Yellow Soup Bun Food and Culture Festival all year round.
Legend has it that crab yellow soup buns were made during the Three Kingdoms period. In the late Three Kingdoms period, Liu Bei avenged Guan Yu and attacked Eastern Wu, but defeated Lu Xun and died of illness in the White Emperor's City. Lady Sun (Sun Quan's sister: Sun Shangxiang) heard the news, missed the love of husband and wife, and did not want to die, climbed the Lingyun Pavilion of Beigu Mountain, looked west to the yao sacrifice, and committed suicide by throwing herself into the river. Zhuge Liang was too busy to go out on the expedition and failed to take care of the sacrifices, so he sent people to Eastern Wu to pay tribute, but he made a wish.
Zhuge Liang summoned Old Man Wu, a lieutenant who had followed Liu Bei to Eastern Wu, and asked him to go to Eastern Wu to pay tribute to Lady Sun, and Old Man Wu asked what items to bring to the memorial, and Zhuge Liang said that he would sacrifice with meat and steamed buns. When Old Man Wu heard this, he knew that this was the sacrifice of the former minister who did not kill living beings when he crossed the Lushui River, but used dough wrapped meat instead of human heads. Old Man Wu listened to the instructions, bid farewell to the prime minister, and took a boat to Eastern Wu. When Old Man Wu made meat steamed buns, and when he mixed the stuffing with noodles and chopped meat, he thought that when Mrs. Sun was alive, he liked to eat crabs the most, and he cooked some crabs, peeled off the crab yellow, and put the crab meat in the pork filling to stir to make the filling.
The next day, some local officials and retinues paid tribute to Old Man Wu. After arriving at the beigushan river, Old Man Wu asked people to set up incense cases, light incense and candles, offer forty-nine meat steamed buns, and take out the sacrifice written by the minister and read it. Everyone looked at the bulging Dao pattern meat buns, and they didn't know what it was. Only to see old man Wu read the memorial text, he threw these tricks into the river. After the memorial service, everyone asked Old Man Wu. What did you just leave in the river? Old Man Wu smiled, so he said vaguely that this was Madame Sun's favorite food when she was alive, and it was "crab yellow soup buns." Old Man Wu lost a few teeth, and his speech was a bit unconcerned, and the crowd heard the word "hot" as a "soup" word, and they echoed it and said that it was a "crab yellow soup bun".
Crab yellow soup bun recipe and production process
【Ingredients】500 grams of refined flour, 175 grams of old noodles, 250 grams of pork leg bones, 450 grams of pork rib meat, 250 grams of fresh pork skin, 75 grams of crab oil, 35 grams of sesame oil, 25 grams of ginger and shallot juice water, 50 grams of chives long segments, 25 grams of ginger slices, 25 grams of sugar, 20 grams of refined salt, 20 grams of cooking wine, 75 grams of soy sauce, 5 grams of edible alkali, 15 grams of chopped chives, 5 grams of monosodium glutamate, 3 grams of white pepper powder.
【Preparation method】 (1) Remove the skin of the meat, scrape and wash it, put it into a pot of boiling water together with the pig bones, scoop it up, wash it again, put it into the net pot, add 1,000 grams of water, long slices of chives, slices of ginger and bring it to a boil, beat off the foam, cook the skin into eight mature rots, pick it up and grind it with a meat grinder and set aside. (2) Put the minced meat skin into the pot, add 350 grams of original soup, 2 grams of white pepper, 50 grams of soy sauce, 15 grams of sugar, 10 grams of refined salt, cooking wine, chopped chives, boil, beat the foam, boil until viscous, pour into the basin, after cooling, put into the refrigerator into meat skin jelly, cut into small pieces and set aside. (3) Wash and drain the pork and chop it into fine minces, add the remaining sugar, salt, soy sauce, sesame oil, shallot and ginger juice water, crab oil, monosodium glutamate, white pepper, and jelly grains and mix well into the filling and set aside. (4) Put the flour into the basin, take the old noodles with 250 grams of warm water, pour in and knead well into a dough, after fermentation, add the edible alkali dissolved in water, knead well, slightly feed, knead into strips, pull into small agents, flatten, wrap the filling into a bun raw blank, transfer it into the cage, steam it thoroughly on high heat. Serve with balsamic vinegar.
【Tip】Boiling meat skin soup should be used over medium heat, and it is better to have a strong soup; the seal should be firm when filling the filling, the lard in the cage should be brushed thicker, it is best to use a special small cage to pack a bun, and when steaming, use high heat to boil water.
【Features】Thin skin and filling, crab flavor is strong, pork is tender, soup is delicious.
Yellow Bridge Baked Cake
The history of baking cakes has a long history. There is a chapter on the "Cake Method" in The Northern Wei Dynasty Jia Sixun's "Qi Min Zhi Shu", and there is also a description of burning cakes in Liu Hu's "Journey of the Old Remnant" in the Qing Dynasty. Although there is no written record of when the Huangqiao baked cake originated, a small story circulated by the folk has some reference value. It is said that during the Daoguang years of the Qing Dynasty, a Zhixian of Rugao County passed by the Yellow Bridge, and after eating the Yellow Bridge burnt cake, his teeth and cheeks were fragrant, and he never forgot it. For example, the distance between Huang and Huangdi is more than 60 miles, and it is always impossible to come to eat it specially, and this county grand master is not afraid of people saying that he is engaged in privileges, and sends fast horses to Huangqiao every three to five to buy burnt cakes to feast on his mouth. This story can't help but be reminiscent of the Tang Dynasty poet Du Mu's poem "A red dust concubine laughs, no one knows that it is a lychee coming", and also tells us that at least 150 years ago, Huangqiao baked cake was famous.
Huangqiao Baked Cake got its name from the famous battle "Decisive Battle of Huangqiao" in October 1940, after the battle was fought, the local people of Huangqiao Town braved the enemy's artillery fire to send the baked cake to the front line position, composing a magnificent triumphant song of the army loving the people and the people supporting the army. In 2003, it won the title of "Chinese National Snack", and in 2004, it won the "Gold Award of Jiangsu Food Expo". In 2005, it was rated as a famous brand product in Taizhou and is one of the characteristic snacks in Jiangsu.
Huangqiao baked cake recipe and production process
【Raw materials】 500 grams of flour, 200 grams of lard, 125 grams of cooked ham, 75 grams of lard oil, 50 grams of green onion, 10 grams of net sesame seeds, a little salt, monosodium glutamate, sugar, sesame oil.
【Preparation Method】 (1) Add 350 grams of flour, add 120 grams of chemical lard and appropriate water to knead into a water and oil dough and set aside. (2) Take another 150 grams of flour and add 80 grams of lard and mix into a puff pastry dough and set aside. (3) Wrap the dough in water and oil, roll it into a blank, roll out the skin and set aside. (4) Cut the ham and pork plate oil into small cubes, add salt, sugar, monosodium glutamate, sesame oil, and green onion to mix well into the meat filling, put it in the prepared leather blank to wrap it into a round cake, then roll the sesame seeds, put it in the oven, and bake for about 10 minutes.
【Tip】 The oil of the puff pastry should be added several times, the more even the better, do not appear noodle seeds; when the round cake is put into the oven, the oven should be heated first, and then the round cake should be added and baked over medium-low heat.
【Features】The cake shape is full, the skin is crisp and fragrant, salty and delicious.