In the previous part, we talked about what can be eaten in the 80s, in the Beijing restaurant? As soon as the article was published, it immediately attracted everyone's attention, and from many messages, we can deeply feel everyone's love, as well as the photos and texts of those years, evoking the sigh of the old days.
However, at that time, Jiangnan was a different scene, and it seemed to be different from what was imagined. Looking at Gangnam at that time, you can also learn the authentic methods of the dishes that we are familiar with.
Blessed by the mountains, rivers and lakes, Jiangnan cuisine, which has been known as the "land of fish and rice" since ancient times, has developed its unique food culture with seasonings based on fishery products and rice.
In the 1980s, Jiangnan cuisine was more exquisite than that of Beijing, and the choice of ingredients was very regional. Today, we may wish to revisit the Jiangnan diet at that time.
<h1 class="pgc-h-arrow-right" > Gangnam</h1>
South of the Yangtze River, the fertile lower reaches of the Yangtze River Delta.
Boats come and go, paddy fields stretch out, trees are shaded. Unlike the north, it has a gentle and elegant cultural atmosphere.
The difference between the dishes in the north and the south starts with the ingredients, as can be seen from the wet market.
<h1 class="pgc-h-arrow-right" > Zhenjiang</h1>
In Zhenjiang City, on the banks of the Yangtze River, freshly caught fish products are sold early in the morning.
▲ Yellow eel
Mandarin fish
▲ Knifefish
▲ Bluefish Silver carp Grass carp and catfish
The size of the grain market is one of the few in China (I don't know how it is now)
The quantity and variety of rice is abundant.
▲ Sell peanuts
▲ Bulk oil sold by weight
▲ All kinds of soy products, take a small basket to buy
▲ Rice dumpling leaves and bamboo shoots
▲Various spices, peeled mushrooms, rapeseed, lettuce heads, lettuce leaves, garlic
<h1 class="pgc-h-arrow-right" > Suzhou</h1>
The free market in Zhenjiang shows the heritage of "the land of fish and rice". And Suzhou since the Sui Dynasty opened the Grand Canal,
It has become a place of developed trade circulation and has maintained a prosperous state.
As a result of silk production, the wealth of the world was concentrated in Suzhou, and in the place where merchants and merchants were concentrated, a variety of famous dishes were produced.
The embroidery of Suzhou famous products, the design pattern is song crane, and even dim sum likes to use this pattern.
▲Matsuzuru boat point
Songhe Tower, built in the 22nd year of Qianlong (1757) at that time, has been operating for more than 250 years, and has a history of nearly 300 years.
▲ Songhe Tower in the 80s
▲Today's Songhe Tower
Legend has it that the Qianlong Emperor went down to Jiangnan and once visited Weifu, so he became famous.
The most famous dish in his family is squirrel mandarin fish, which is also a famous dish representing Jiangnan. After making the mandarin fish into the shape of a squirrel, pour the sweet sauce. The elegant shape and the beautiful taste made Qianlong praise.
The focus of the production is that the kitchen knife is cut in with an oblique knife without cutting off the fish meat. Then turn ninety degrees and cut vertically in the direction of the fish.
After washing, the cut fish is scattered and takes on a pineal shape.
Wrap the corn flour inside and out, fry the fish head first in hot oil, and then fry the fish body, so that the tail stands up is the main point.
Start another pot, use vinegar, sugar, tomato juice to make the sauce, boil, add water starch, and finally inject oil, the soup is finished. Drizzle on the plated fish, and a shogi mandarin fish is completed.
There is another dish that Qianlong's entourage of imperial chefs learned and passed to Beijing, that is, tomato shrimp pot.
Coat a large pot with thin rice to make a pot. Take the "pot" out of the large pot, take a piece and fry it, add the shrimp and tomato juice while it is hot.
▲Tri-color shrimp, fried eel paste, Hongqiao gift beads
A variety of dishes are full of colors and flavors, and there is no lack of elegant mood in bright colors.
< h1 class="pgc-h-arrow-right" > Taihu Lake</h1>
Taihu Lake is not only beautiful, but also famous for its fish.
▲Live choking shrimp, eight treasures of live fish, crunchy silver fish, braised paddling
Rare cooking methods, special parts of the preservation practice.
With a flower and fruit flavor theme, the decorative pastry is also famous. The variety makes people feel the exquisite craftsmanship of traditional pastry.
<h1 class="pgc-h-arrow-right" > Hangzhou</h1>
The outer building by the West Lake was created in 1848 (the 28th year of Qing Daoguang). It is famous for its various traditional dishes at home and abroad.
▲The outer building of the 80s
▲The current building is outside the building
The first of the famous dishes is "West Lake vinegar fish"
A dish that is simple to make but reflects the unique taste of fresh fish.
Cut the live grass carp in half, cut a shallow knife on the back of the fish, cut the other half of the spine into a deep knife, and then cut the body of the fish into two pieces
Cook slowly in hot water and skim off the foam. Season over heat with sake, soy sauce and ginger.
Add wine, soy sauce, sugar, vinegar and water starch to the remaining sauce of the pot. Drizzle on the fish body, and the West Lake vinegar fish is finished.
The chicken called HuaTong, which is permeated with the aroma of lotus leaves, is one of the representative works of Jiangsu and Zhejiang cuisine.
The flavored ingredients are stuffed into soft, tender chicken, wrapped in lard oil, and wrapped in large lotus leaves picked from the West Lake. The outer layer is then wrapped in cellophane. Finally, it is wrapped in two layers of lotus leaves and sealed with the clay used for sealing the altar of Shaoxing wine. Bake in the oven for 3 hours. The aroma is overflowing.
The four products of jiangnan cuisine are famous throughout the country: Longjing tea, Shaoxing wine, Zhenjiang vinegar, and Jinhua ham.
The entire hind legs of the two black earth pigs produced in Jinhua are salted and aged, and the aroma is strong, which is a valuable freshening condiment.
The whole piece of ham is seasoned with wine and osmanthus flowers and steamed with honey, which can be used as a luxurious dish.
Dongpo meat, lettuce soup, and a large number of seasonal dishes, orchid spring shoots stuffed with fish glue and ham, Longjing shrimp stir-fried with river prawns and Longjing tea leaves picked in the spring.
The "Nanxiang Mantou Shop" of the City God Temple is a representative of the taste of the common people.
▲ Nanxiang steamed bun shop in the 80s
▲Today's Nanxiang mantou shop
It was rated as the best "Xiaolong Bun" restaurant in Shanghai. Full capacity every day.
The window was full of customers queuing up.
Hairy crabs are a must-mention part of the Gangnam diet.
Fresh hairy crab tied to rope and basketed and steamed for 15 minutes. Eating with vinegar and washing your hands with chrysanthemum petal water is the basic way to eat.
Mix eggs with crab meat and add a hibiscus crab bucket steamed with egg whites.
Crab balls fried with crab meat protein.
Stir-fried crab butter with only crab paste.
Live crab and a variety of spices are added to shaoxing flower carving wine into the urn pickled drunken crab.
Peacock chicken shreds, braised lion's head, steam pot water fish, crab yellow soup bun, colorful dried silk, eight treasure rice.
Make full use of the original taste of the material, and maximize the characteristics of the four seasons of materials, which is the style of Jiangsu and Zhejiang cuisine. The food culture based on the Yangtze River has been nurtured by profound historical precipitation.
Having said all this, I don't know where you are reading this article? Are these dishes made the same as you know? What do friends in Gangnam think is the difference between the present and the past?
Welcome to leave a message in the message area.