Why do Cantonese people eat Fujian people again?
It's not because we're so "bad"!
It is both "bad" sweet and "bad" mellow.
In the eyes of Fuzhou people, from meat to seafood, stir-fry to barbecue, Fujian cuisine to daily cooking, in the long process of the fresh sweetness brought by time invading the gaps in the food, a spoonful of red rot enters the soul. "
After the valley rains, the spring sun in Fuzhou gradually recedes.
The strawberries are gone, the mangoes are sweet, the cucumber fish is fat and fresh, and the green and red wine brewed in the winter has also been sucked out of the amber juice and floated out of the bright red lees.
△ Green and red wine
Red bad in Fuzhou, such as pepper into Sichuan-Chongqing.
From meat to seafood, stir-fry to barbecue, Fujian cuisine to daily cooking, in the long process of time brought by time, the fresh sweetness invaded the gap in food, and a spoonful of red bad entered the soul.
△ Red bad
What food is "bad"? The answer of the Fuzhou people is:
"Of course not!"
The powerful "bad cooking" system, to give an example, you have to take a deep breath and read to me: Red bad cooking methods, there are... Boiled, light, fried, fragrant, drunk, fried, pickled, pickled, fermented, sake juice, sake brewing lees, etc. (exhale)
Even ordinary ingredients, wrapped in a touch of red, the entrance back to the sweet, immediately salivating.
In Fuzhou, people who love to eat bad, luck is always not too bad.
The gentle atmosphere of Fujian cuisine is inseparable from the meat dishes dominated by red rotten.
No matter how dense the meat is, when it encounters the red "bone sponge palm", after tumbling in a hot pot, the taste will become fresh and sweet and soft.
The bright red mess is mixed into a hot pot, mixed with thin oil, instantly loose, gushing out a sweet aroma, and then pouring in the cooked pork belly.
△ Stewed pork belly
Drizzle with rice wine, sprinkle sugar, skim in fine salt and MSG, and pour in the appropriate amount of soup water.
Burn until the pork belly is shiny and covered with fine red crumbs, and it will come out of the pot.
Take a piece of braised pork belly, tremble at the end of the chopsticks, stuff it into your mouth, and take a large mouthful of steamed white rice in a wooden barrel.
The hot woody aroma of rice mixes with the fermented aroma of red and bad, and you can eat a large bowl (or two large bowls) in minutes.
If you stuff the juicy pork belly into the cut light cake, it becomes a famous snack in the streets and alleys - meat light cake.
△ Meat light cake
In the past, I used to see vendors selling light cakes, pushing a bicycle, and the back seat was set up with a steamer, and the bad meat light cakes and tamales in the pot were crowded next to each other.
On the side of the steamer are plastic tooth jars and iron spoons, and the sauce in the tooth jars is of your own choice, and the frugality is provided.
△ Two kinds of light cake filling on the streets of Fuzhou
"Which kind of light cake do you want?"
"A piece of rotten mother meat, a piece of rice noodle meat."
"Rice noodle meat is needed garlic sauce no?"
"Wow, Ann Ichigo."
At any time, the steaming light cake stalls have added a touch of bright red to the fireworks in old Fuzhou.
If you replace pork belly with tender chicken, you can create the most red chicken in history - stewed chicken.
The chicken, which is bright red on the outside and white and soft on the inside, has undergone the "soft grinding and hard bubble" of the pot, and even the bones have been boiled until they are crispy.
△ Red stewed chicken
When I was a child, I ate stewed chicken, and even the bone marrow had to be cleaned before I stopped.
When seen by the elders, it is always said:
"So delicious?" It's like giving a hungry. ”
Compared with the warm-swallowed stewed rotten chicken, the bad duck is obviously a "Zhengzheng iron bone man", the knife mountain can be up, and the oil pot can also be lowered.
The red and boiled duck meat, wrapped in starch, is sent to the oil pot, and the aroma of wine, meat and oil quickly spreads.
△ Bad slices of duck
The fried duck is placed on the board, cut open the dark red crisp shell, click, click, the sound is crisp and clean.
Whether it is the large intestine or the small intestine, mixed with red rot and fried to make the juice rich, it is a good intestine.
In the heat, the epidermis of the intestines quickly tightened, and when biting down, the crisp sound was transmitted from the mouth to the ears, and each bite became a red bomb full of wine.
△ Some shops stir-fry pork belly with pork intestines
After eating fried sausages, don't throw away the remaining soup, wrap in breadcrumbs, next door... (Heavy fog).
Tear a piece of steamed bun, scrape the bottom of the plate, scoop a spoonful of soup and mix with rice.
In the mouth, the carb is mixed with the aroma of wine, which is the highlight of the universal Fujian dipping sauce.
April day on earth is a good time to eat "fresh".
The river is fresh and fat, and the fish bear the brunt of it. After all, the word "fresh" has half of its status in the jianghu. The other half is not a sheep, but a shellfish that is the outside and soft on the inside.
Fuzhou's Jiangxian not only comes with its own naturally chewable flesh, but even the pronunciation of dialects is full of stunned comedic effects.
Such as cucumber fish, flower clams and clams.
Yikes
Ga?
Whoops.
"Stunned" plus red and bad, umami taste can be played to the extreme.
The golden yellow fish, marinated in red and white wine, is put on the pot, or steamed or boiled, and simmered over high heat to create a shiny soup.
Peeling off the skin of the fish, the fish meat appears a faint powder, and the meat is full of red and salty freshness, and the layers are as clear as garlic cloves.
△ Steamed rotten yellow croaker
Such a simple dish is recorded in the Ming Dynasty Tu Benyi's "Minzhonghai Wrong":
"Totoaba, pickled and eaten."
Totoaba, the yellow croaker, is covered with red rot and looks delicious.
The tooth-and-clawed toads rampage through the mudflats at the turn of spring and summer.
△ Hey!
The gourmets hunted it back, cleaned it with water, added ginger, drizzled with rice wine and sugar, and added red lees and salt. In this way, the toad completes the journey from the shore to the table.
△ Pickled cockroach sauce
During the feast in Fuzhou, jellyfish heads and cockle sauce cp are the first dishes.
The hard, crunchy white-seared jellyfish head, after being dipped in the toad's sauce, only needs to close the teeth to hear the crab legs and jellyfish head intertwined chewing. Even the most unpretentious porridge can be brought out with a supreme flavor by the toad's sauce.
Fuzhou people's love for eels is now in the "whole wine stewed eel" at the village banquet.
△ Wine stewed eel, mother said to eat more nosebleeds
Such a delicate and fat fish dish, naturally indispensable red and bad figure. The dried eels are selected from the middle of the moray eel, marinated with red and fried in the pan.
The relationship between red bad and fish meat should be handled just right, neither without the taste of red bad, nor can it cover up the aroma of fish because the bad taste is too heavy.
△ Dry eels
The fried eel is fragrant with grease between the skin and flesh, and even the fish bones are crispy and soft.
Riverside shellfish, which are stir-fried and clanging in a pot, are the signature of food stalls.
In the hungry night, the stove is hot, the chef's spoon is swinging, the onion, ginger, garlic are all counted into the pot, and a spoonful of red rot is added to color.
When the shellfish came out of the pot, it hit the bottom of the pot, and the white mist mixed with the smell of wine and spices rose from the pot.
△ "Youyang"
"Out of the dish."
Order a few small stir-fry, about three or five friends, open a few cans of beer, let the impetuous cars and horses and smoke and dust of the day dive into the night with the wind and scatter.
△ Red rotten stir-fried field snails
Fuzhou spring shoots, from the tip of the bamboo shoots to the tail of the bamboo shoots, the whole body is crisp and delicate, made into red rotten simmered bamboo shoots, fresh and sweet.
The white and fat bamboo shoot meat, sucking up the red and rotten soup, will hardly have any fiber when eaten.
△ Red rotten simmered bamboo shoot slices
Fuzhou people stir-fry bamboo shoots, like to add a few pieces of fat pork belly, small fire to sauté out of the lard, and bamboo shoots with fried, even if the bamboo shoots are replaced by dried bamboo shoots, there is nothing wrong.
Eating a plate of fresh and crisp is not a waste of this spring.
The original sweet and sour lychee meat, with a spoonful of red rot, not only makes the meat more fluffy, but also has a lively wine aroma in the sweet and sour.
△ Badly fried lychee meat
The large intestine that has been boiled in the red rot is placed on a charcoal fire, and the smoky temperament of the barbecue has been baptized by the red rot, which is easier to enter and the taste is more layered.
△ Charcoal roasted red rotten sausage
Brewed red rot, mostly after Chongyang.
After the red rot is carefully treasured, after surviving a summer high temperature baptism, the aroma will be more fragrant.
Nowadays, handmade red rot is rarely seen on the market. But no matter when and where, whenever you smell the red scent, the worms will always be aroused, and they miss the most abundant red in Rongcheng.
In the "Zhuzi Language Class", it is recorded that Zhu Xi said a sentence: "The red rot of fuzhou today is the so-called liquor in ancient times, and it is eaten with a spoon." ”
Come to think of it, in the matter of "eating badly", the people of Fuzhou could proudly straighten their waists during the Song Dynasty.
So why do Cantonese people always want to eat Fujian people?
It's not because we're sweet and mellow!
*Some of the images in this article are from the Internet