Sheng Zhongmin/Wen
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Fuyang cuisine, like its folk culture, is rich in diversity and has a long history. The cuisine of Fuyang is inseparable from its folk culture, and even influenced by folk culture; it also has strong differences due to the geographical location, customs and seasonal changes of various places.
Fuyang was called "Fuchun" in ancient times, of course, because of the Fuchun River. The Fuchun River is famous all over the world, and the beauty of Fuchun has also attracted many literati and inkers in history. Mao Zedong once had a poem: "Mo Dao Kunming pond is shallow, and watching fish is better than the Fuchun River." Although the verses are not specifically written about the Fuchun River, from another meaning, the beauty of the fish of the Fuchun River can still be read.
The fish of Fuchun River is elegant in form and delicious in taste, and the most memorable thing to eat is the anchovy of Fuchun River. At the end of the Qing Dynasty and the beginning of the People's Republic, there was a poet named Xu Zhengheng who said: "In the spring and summer, the anchovies are newly listed, and the restaurants are drunk under the moon." "This is a bit of an exaggeration, saying that as long as the anchovies in the Fuchun River are listed, then there will be more drunks in the restaurants by the Fuchun River." It shows that the taste of anchovies in the Fuchun River is delicious and really mouth-watering.
Speaking of poems describing anchovies, there is also a Qing Dynasty poet named Zhu Tiancun, who also wrote these poems: "Buy anchovies and sell wine first, and the green mountains are full of hometown." He was a drunk again, but in his poems, he could read the strong sense of happiness as a person living by the Fuchun River.
The famous Yu Dafu, who was born and raised by the Fuchun River, certainly has an indescribable taste of nostalgia for the Fuchun River and the various rivers in the Fuchun River. He travels for years and often misses his hometown. He said: "The guest is floating with wild horses, and the zhejiang west is a good taste reminiscent of anchovies." Anchovy became the most representative taste of his hometown in his mind.
Anchovy is one of the most prominent delicacies of the Fuchun River, and has even deduced many beautiful legends and moving stories over the years. Because of the clear water quality of the Fuchun River, there are many aquatic creatures living in the river. Jiangxian has become a must-try delicacy for every tourist who comes to Fuyang and fuchun River.
Because the Fuchun River runs through the entire Fuyang area, many townships along the river have their own local unique river fresh specialties. Fish, crabs, shrimp, turtles, a wide variety of delicious. Each township has a special river fresh that can be used to make people eat unforgettable. In some townships near the river, the annual river fresh festival is also held, attracting a large number of tourists to taste.
The Fuchun River rolls from west to east, dividing Fuyang shengsheng into north and south banks. As an important part of Fuyang's traditional culture, there are still no major differences in basic tastes, but there are also some subtle differences.
On the south bank, most of the mountains are steep, there are also small plains like Dongzhou, Chunjiang, and Changkou, and the summer fields are full of frogs and rice flowers, and the golden autumn is full of ripe flavors. In winter, the tender green wheat seedlings are lush, and in early summer, the smell of wheat fills the countryside and towns. Rice cakes and steamed buns seem to be the preference of Fuyang people, and the sticky rice cakes are bitten in the mouth, and the face is fragrant; the fluffy steamed buns, sandwiched with a large piece of fat meat, are full of oil. Fuyang people are born to love to tinker, a grain of white rice, raw into rice, flower cakes, rice candy, flower rice dumplings, mochi, rice dumplings, etc., and even brewed into fine wine, rice wine, let people hungry and hungry lungs; and the earthy yellow grain wheat, has become a high-quality raw material for rural peasant women around the country to show their gastronomic skills. Fuyang noodles are the most representative of the wine steamed steamed steamed steamed Because of its characteristics, its deliciousness, its beauty, its kind of unique gluttony, for this reason many times on CCTV. Fuyang noodles also include handmade noodle soup, wheat cake, oil chicken, grilled dumplings and so on, which are mouth-watering.
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In many mountainous areas of Fuyang, all kinds of bamboo grow everywhere. There are moso bamboo, thunder bamboo, feeding chicken bamboo, caryophyllus, fine wild bamboo, etc., the existence of these bamboos, so that the Fuyang people's mouth blessing to the limit of tasting mountain treasures. The aroma of fresh bamboo shoots overflows everywhere throughout the year, and the marinated meat stewed bamboo shoots, oil braised spring shoots, pickled vegetables stir-fried bamboo shoot slices, dried bamboo shoots, dried bamboo shoots with chili peppers, etc., are really beautiful to turn your taste buds. Among the delicacies of these many bamboo shoots, especially the cured meat stewed bamboo shoots, the soup whip bamboo shoots, and the snow vegetable fried winter shoots are especially unforgettable, and you want to eat them.
On the north bank of the Fuchun River, it is mostly hilly and low slopes. Soybeans have also become a good local agricultural product, so many delicacies related to soybeans have become a specialty. For example, the tofu skin of Silver Lake is famous all over the world, and the Tofu skin of Dongwushan, located in Silver Lake Street, has gone to the whole country and even the world as a representative of vegetarian culture. Yongchang's stinky tofu can be compared with the world-famous Changsha stinky tofu, and perhaps better in Jiangsu, Zhejiang and Shanghai.
In addition to the regional characteristics of Fuyang's cuisine, there are also some cuisines with very distinct personalized characteristics. For example, longmen beef has a very distinct longmen characteristics; the braised pig's trotters in Silver Lake, the rice fruits in Dongqiao, the steamed buns in Xintong, the gray soup brown in The mouth, the evergreen flowers and rice fruits, the mochi in Xindeng, and the fresh bamboo shoots in Shangguan are all very local and personalized.
Although the Fuchun River is a crystal clear river, it seems to be extremely inclusive. From the perspective of the gastronomic culture that its river basin can carry, it is a river worthy of the pride of Fuyang people, so Fuyang is actually a city that can tolerate a variety of food cultures, and a larger point is to tolerate multiculturalism.
(The author of this article is a member of the Chinese Prose Literature Association and the president of the Hangzhou Fuyang District Food Culture Association)