There is a famous passage in the cross-talk industry: steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chicks, roasted goose, brine pig, marinated duck, sauced chicken, bacon, pine flowers, small belly...
Fortunately, the name of the dish in old Beijing is easy to understand and catchy. If this is in Suzhou, it takes a lot of effort to understand those various names, and some food "codes", not locals, have not stayed in Suzhou, and really can't understand it completely! Don't believe it, you see
<h1 class= "pgc-h-arrow-right" > name scary "lotus leaf wrapped dead man"</h1>
When outsiders hear this name, they are estimated to be frightened and trembling, and they can't imagine that this is a delicacy. In fact, it also has an elegant name called "Lotus Leaf Bag Beauty", but Suzhou people are more accustomed to being called "Lotus Leaf Bag Dead Man".
Listening to the bizarre combination, it is actually the most common dough cake wrapped in "fried juniper". Two fritters are fried and sandwiched in a thin dough cake coated with sweet sauce, accompanied by a bowl of salted soy milk, the most serious traditional snack of Suzhou people.
As for the strange question of outsiders: Why is it called this name? Its naming origin has no evidence, and it can only be inferred from the appearance. This is probably the most bizarre name in Suzhou's food industry
<h1 class= "pgc-h-arrow-right" > "bald butter" on the tip of the tongue</h1>
Bald and yellow and oily, it doesn't seem very beautiful. Only those who pass the Suzhou dialect proficiency test can understand the mystery.
"Bald" in the Suzhou dialect is equivalent to "Te Te", which means only, only; butter is fried crab yellow and crab paste.
The hairy crab is peeled and boned out of the crab yellow, crab paste, crab meat, this delicious luxury. Ten four or two crabs, the result of the cream yellow is only fifty or sixty grams, its preciousness is obvious.
The more precious the ingredients, the easier it is to eat. There are only two ways to eat bald butter: mixed noodles or bibimbap. The freshness of bald butter is obviously not enough to describe it as "fresh eyebrows", and it is necessary to use "fresh hair loss" to praise its taste.
Remember the "tiger's claws" and "twisted rods" when you were a child?
The twisted stick is actually a twist flower, three words and food can not be touched at all, but it is one of the favorite snacks of Suzhou people when they were young.
At that time, bread was still a luxury, and the stranding stick brought back by the elders was the most delicious thing, and when it was carried in the winter, they loved to wear hand-knitted "stranded stick sweaters".
In addition to the stranding stick, tiger feet and claws are also a daily snack for Suzhou people.
Suzhou people must remember that there must be a small shop walking through the intersection with a small partner, queuing up to look at the tiger's claws. A few pocket money on the body, I am afraid that many of them were given to the boss.
<h1 class= "pgc-h-arrow-right" > suzhou's crisp noodles: yellow on both sides</h1>
Suzhou is famous for its delicious soup noodles, and the two-sided yellow is probably the most unique invention of Suzhou people. The noodles are blanched in water, put into a colander and slowly fried, both sides are fried golden, and then drizzled with toppings and soup, it becomes "yellow on both sides".
In October, the hairy crabs are on the market in autumn and winter, and a bowl of crab powder is yellow on both sides; the time is slightly earlier, in July and August after the Dragon Boat Festival, it is shrimp eels singing the protagonist; on ordinary days, a bowl of ordinary shrimp and shredded meat is yellow on both sides.
After the noodles are served, you can't be in a hurry, pay attention to "turning over" first, so that the noodles evenly absorb the soup. After frying, some of the noodles are crispy and caramelized; some have been sucked full of soup, soft and tender and elastic. At this time, the taste of eel segments, shrimp and other toppings will not lose time to jump out of the noodle bushes and make a delicious finish.
<h1 class= "pgc-h-arrow-right" > "crab shell yellow" without crabs</h1>
The delicious taste of hairy crab in Suzhou Yangcheng Lake is stamped and verified by the people of the whole country, and there is another kind of cuisine, although there is "crab" and "yellow" in the name, but it has nothing to do with hairy crab, that is, crab shell yellow.
Crab shell yellow is actually an advanced version of burnt cake. The name is just a clever metaphor: the baked puff pastry, slightly bulging dough is a beautiful golden yellow, the size of a palm, placed in a stainless steel iron plate, alive like a cooked crab shell.
The miniature crab shell is brown and crispy, thin and crispy. If you eat it hot, you can feel the stickiness of the sugar juice on the tip of your tongue. Salty can eat the salty aroma of green onions and lard particles in the mouth. This is also a Suzhou cuisine recognized by "Tip of the Tongue".
<h1 class="pgc-h-arrow-right" > I guess you can't read "oil tight fermentation" and "oil dumplings"</h1>
"氽" (tǔn) is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as dip frying. Tight yeast, also known as tight yeast steamed buns, refers to the use of a small amount of yeast to make the dough of steamed buns for mild fermentation.
Although the steamed steamed steamed steamed steam Once fried, the steamed bun can continue to expand, and there will be some small bubbles on the surface, giving people the feeling that the steamed bun is "up".
This means prosperity and development, is a good color for Suzhou people, so people also call the oil fermentation "Xinglong steamed buns", in the old days as a gift between relatives and friends during the Spring Festival, often in short supply.
There is also a kind of oil dumplings. After the glutinous rice dumplings are fried in a frying pan at high temperatures, the outer layer is golden brown and crispy, and the inner layer of glutinous rice is soft and delicate. With a gentle bite, the crispy crust will make a creaking sound, the gravy-stained glutinous rice dough will be soft and sweet, the meat filling will be firm, and the soup will slowly flow out when eating.
The taste is scattered and clutched, the tea and rice are pecked at the table, the person changes the tea, and the tea changes the food.