Author: Li Fuqing
We jingshan is really a good place, there are mountains and water, four seasons are distinct. Relying on the mountain to eat mountain treasures, tasting fish and fresh fish in the water, rural vegetables and vegetables, livestock and poultry, firewood stoves, pot rice, has a series of very distinctive local cuisine. Today is about the Jingshan Zhongji, that is, the Spring Festival traditional banquets and home-cooked delicacies of Qianchang, Xinshi, Yongxing, Sunqiao and other towns.
Eight plates and ten bowls
New Year's Festival, wedding, birthday celebrations, Jingshan people are very exquisite in banqueting, its inheritance of Jingchu traditional food culture, but also has the characteristics of the countryside in Jingshan, the most praised is "eight plates and ten bowls". Every Spring Festival banquet, relatives to visit the New Year's guests come, breakfast generally drink tea first, eat refreshments, known as "drinking tea". Serve brown sugar tea in a small bowl and a red lacquered tea tray filled with hemp shortbread, dates, dates, lotus peels, sesame leaves, or modern pastries.
After a little refreshment, the dishes were removed, and the owner took out the "eight plates" from the steaming steamer basket in the kitchen. Eight plates are marinated dishes, and eight porcelain plates are presented. The first plate of brine chicken nuggets, with a bright skin color on the outside, is spelled on a plate, and the taste is delicious. The second plate of brine pig ears, cut into filaments, the brine color is now white cartilage gelatinous, chewy. The third plate is sandwiched with liver meat, a piece of brine meat in the plate is sandwiched with a piece of marinated pork liver, and the liver slices of meat are sandwiched at the same time and sent to the mouth, which is refreshing and astringent, and the flavor is unique. The fourth plate of brine sausages, cut diagonally into oval slices, each slice of sausage is pasted with half a slice of orchid beans, and the platter is like a peacock opening screen. In the fifth plate of brine eggs, each of the eight shelled brine eggs is cut into four petals and spelled into concentric circles, like a plate of petals. The above are five meat plates, followed by three vegetarian plates. Sixth dish of brine kelp, cut into strips. On the seventh plate of brine lotus, slice the marinated and ripe lotus tube is plated. The eighth plate is brine for a thousand sheets, cut into silk plates. Eight plates are auspicious and cannot be reduced, but the menu pattern can be adjusted slightly. For example, some of them are marinated pig intestines, some are marinated pork belly and brine fish pieces, etc.; rich people are on brine turtles, which are marinated with about five or two small turtles, which are delicious and are the characteristics of Jingshan.
On the steaming eight plates, on the red lacquer square table, arranged into two plates in the middle, three plates on both sides of the symmetrical pattern, meat plates such as chicken, brine turtle, etc. in the center, vegetarian plates set on both sides. The New Year visitors and the host sit around, sifting small glasses of warm wine, sipping wine on one side, tasting dishes on plates, and exchanging good wishes for the New Year and telling some farm work and family affairs. After several rounds of wine, it was past noon, after the wine was over, the new year guests got up to thank the host, went home, and went to another house to visit the new year the next day and drink "pot wine". Jingshan Zhongfeng village is also called "basin", and eight plates of wine are "drinking pot wine". There is a customary rule to eat eight plates in the New Year, the pig's ear plate is generally not moving, and it will be eaten after the end of the year or the fifteenth day of the first month. The formation of this custom, because in the past, the farmer slaughtered only one pair of pig ears, and the two families of difficult families killed a pig to get only one pig ear, and the brine pig ear was gone after eating, so the guests consciously did not move this plate. The Spring Festival season is in a harsh winter, and the eight plates are hot plates. If the three seasons of spring, summer and autumn are not cold, the eight plates are cold cuts, do not need to be steamed, the eight ingredients are cooked and cooled, and the cut platters can be served to guests.
On the day of marriage, children over the age of one and ten, the elderly making birthdays, children entering the university, and the completion of a new home, the dinner table is "eight plates and ten bowls" together, which is the most solemn. The "eight plates" on the first is only the prelude, and the "ten bowls" on the back is a good play.
The wedding feast and Chinese New Year's Eve New Year's meal, and the "ten bowls" are the main dishes of the meal. The bowl is a coarse porcelain sea bowl, the dish is a big fish and meat, and the cooking utensils are made of large iron pots and fir wood. The cooking of the "Ten Bowls" is mainly "steaming", supplemented by "stir-frying", which integrates the tradition of "steaming" of Jianghan cuisine and has the local characteristics of Jingshan. The most authentic cooking process is: a large iron pot filled with water, put in the rice, cooked until it is half-raw and half cooked, soaked in the basket, the people of the city call it "rice raw", for steaming rice, the rice soup in the iron pot is poured out and stored, and it can also be drunk. The large iron pot is filled with water, the fir wood is placed in the pot, and the "rice seeds" are poured evenly into the pot, and the next step is to spread the steamed vegetables.
To make steamed vegetables, villagers generally choose "turtle green" dishes, and can also use pumpkin or artemisia, amaranth, beans, and lotus to make steamed vegetables. Finely chop the "turtle green" vegetables (pumpkin slices, artemisia annua chop, beans are broken into inch-long pieces, lotus root cut into small square pieces of centimeters, amaranth is not cut), mix with a little salt, mix with steamer powder and mix well, and spread over the "rice seeds" in the koshiki. Next, spread the steamed meat, steamed fish, steamed chicken, steamed ribs, steamed egg dumplings.
To make steamed meat, farmer-raised native pork, domestic native pig steamed meat is the most fragrant. Use pork belly, or half fat, half skinny knife meat (pork butt), cut into slices of meat about 8 mm thick, salt, soy sauce, sprinkle with minced ginger, mix well, and then mix with steamed vegetable powder. Spinner is ground rice flour, not as fine as flour, and the fingers must be finely grained. Spread the steamed meat on top of the steamed vegetables one by one, spreading them into a quarter of the pan in an arc, leaving room for steamed fish, steamed chicken, steamed ribs, and steamed egg dumplings. Chop the large grass carp or green fish, spice with steamed meat, add garlic paste, peppercorns, drizzle vinegar, mix with steamed vegetable powder, steamed fish yard on top of the steamed vegetables, spread into a quarter of the fan arc, leave a semi-circular area of steamed chicken, steamed ribs. The farmhouse chicken is chopped into pieces, mixed with tamales, and the steamed chicken is placed on top of the steamed vegetables in the koshiki, and also laid in a quarter of the arc of the fan, at which time there is still a quarter of the arc area left in the koshiki for steaming ribs. Choose domesticated pork ribs, the roots are broken, the mixture is mixed with the tamales, and the yards are placed on the steamed vegetables. At this time, the noodles are already covered, and the last process of filling is the filling of egg dumplings. Beat the eggs well, grease the small spoon, hold the spoon handle and put the spoon on a small heat, put the egg paste, turn the spoon left and right, let the small heat evenly paste the egg paste into the golden yolk egg skin, and peel it up. Repeat this, pasting the egg skin several times. Mince the lean pork into minced meat, finely chop celery (also with leeks or coriander), stir the minced meat with salt, soy sauce and ginger, and make the fine vegetables into dumpling fillings, wrap the filling in golden egg skin, form a crescent shape, and place it in a bowl. Then, in the middle of the wooden dumplings, open a bowl of round nests the size of the bottom and place the egg dumpling bowl in it.
At this time, rice seeds, steamed vegetables, steamed meat, steamed fish, steamed chicken, steamed ribs, steamed egg dumplings, have been layered with cedar wood dumplings, covered with cedar covers, the stove lit a wood splitting fire, began to steam.
At the same time of steaming, the boneless eel is cut into two pieces, each section is about three inches or so, and the longest eel is cut into three pieces at most, called "leather eel", the seasoning is the same as the steamed fish, but the mixture is not vinegar, no steamed vegetable powder, mixed with starch. Attach the side of the eel skin to the wall of the bowl, one yard at a time, and steam it single in a pressure cooker. The steamed leather eel is then folded upside down in another bowl, formed into a semi-spherical shape, and drizzled with boiling lard, the eel skin is scalded with fine bubbles, shiny and slippery, and drizzled with a little vinegar. Cut the tender beef into thin slices, mix the seasoning with the tamales, add a little minced chili pepper, the beef is not easy to rot, steam it in a pressure cooker, and put it in a bowl. Stir-fry a few vegetarian dishes, such as slippery shreds, stir-fried greens, or a family soup made with quail eggs, black fungus, and lean meat.
At this time, the wooden koshiki has been steaming for more than an hour, and the aroma is permeated. Open the lid, steaming, smell the aroma of rice, vegetables, fish, meat, chicken, ribs, egg dumplings and fir steaming, mellow and rich, filling the kitchen, floating into the living room, sensualizing the taste buds. The guests knew that the "Ten Bowls" were about to appear. The housewife folds the egg dumplings upside down in another bowl, sorts the steamed vegetables, steamed meat, steamed fish, steamed chicken, and steamed ribs in a coarse porcelain sea bowl, and then uses a red lacquered dinner plate to bring out the "ten bowls" bowl by bowl: the first bowl is steamed meat, the second bowl is fried with chicken nuggets, the third bowl is steamed fish, the fourth bowl is steamed ribs, the fifth bowl is steamed strip eel, the sixth bowl is steamed beef, the seventh bowl is steamed egg dumplings, the eighth bowl is steamed, the ninth bowl is fried with thousand pieces of silk, and the tenth bowl is a family portrait. The ten bowls will be adjusted slightly depending on the feast, season, and family, and the overall dish is steamed meat and steamed fish. The ten bowls are also placed in particular, meat dishes such as tamales, steamed chicken nuggets, tamales, steamed striped eels in the center, vegetarian dishes and other dishes on both sides, according to the middle of the four bowls, two sides of three bowls placed. Drink wine first, and then eat fragrant white rice, steamed rice has a smell of fir mixed steamed steamed meat, the villagers especially love to eat.
The New Year dinner and the wedding banquet, the scene atmosphere is different. Chinese New Year's Eve, the children from near and far returned, and the family closed the door and sat around in a warm atmosphere to enjoy the "ten bowls". At the same time, there will be a whole fish fried in vegetable oil, but the New Year meal does not move this fish, and the picture is auspicious of "every year there is more than (fish)". The Tuan Nian meal is not on the "eight plates". If you marry a daughter-in-law, marry a girl, a child "catch the week" over the age of ten, the old man does a birthday, the college entrance examination is listed, and the new home is completed, on such a grand occasion, the "eight plates and ten bowls" of the dinner table are on the table, the "eight plates" are presented, and the sound of the music sounds, and the wine tasting begins. The "eight plates" are removed from the "ten bowls" and presented, and the musicians will rotate around the yuan seat or the birthday seat, the student seat, and the master seat of the sealed master according to different wedding banquets, and the master who sings the fish drum will improvise and sing according to the different identities of the guests, and the guests will be happy, and will be rewarded with five yuan and ten yuan. The "Ten Bowls" are brought out one bowl after another, mainly meat dishes, placed in front of them, and the villagers extend their thumbs and praise the "hard dishes"! In the past, the countryside was not rich, the peasants worked hard, and most of the big fish and meat were eaten on such occasions, one was festive, the other was for the villagers to gather for exchanges and entertainment, and at the same time to improve their lives.
Before the 1990s, the People's House of Jingshan people invited guests to burn themselves during the Spring Festival. In addition to other wedding banquets other than the Spring Festival, a chef is usually invited to take charge of the work, and the housewife or sisters in the family help to lay the groundwork. After the 90s, the countryside began to have a one-stop catering service in the countryside, the catering service team brought its own tables and chairs, stoves, awnings, disposable dishes and chopsticks, tablecloths, the host bought vegetables, and the catering service team was in the front of the master's house, with red brick stoves, large-scale honeycomb coal fires, open-air pot stoves and fir wood large koshiki busy to live, people in the open place festive feast, so unhappy. Entering the new century, with the improvement of living standards, the traditional "eight plates and ten bowls", vegetarian dishes are becoming more and more popular, some are steamed at the same time in the koshiki, pumpkin (or amaranth, amaranth, beans, lotus) and other steamed vegetables, eat steamed vegetables pay attention to thin, rolling, rotten, light, eat and then add, to ensure supply. But "hard dishes" are indispensable, and even more, add turtle hot pot or belly bun chicken hot pot, icing on the cake, hospitality.
Marinated turtle
Around Jingshan, ponds, rivers and lakes are rich in wild turtles. In the past, villagers would catch wild turtles for pickling, commonly known as pickled turtles. Large households will take out a dozen turtles in a few large jars; ordinary people, also pickled dozens of pounds, usually want to eat, they take out the brine, called brine turtle. Now, it's more about brine freshly caught turtles.
There are many exquisite material selection methods for brine turtles. First of all, the marinated turtle, to choose the wild six or seven two or so small turtles, small turtle meat tender, good taste, each has a small bowl size, a small turtle brine out, plate hospitality, the brake is good-looking. Keep the freshly caught turtles in clean water for a few days to cleanse the intestines. After slaughtering, blanch the water in a pot of boiling water, tear off the surface sand skin, the sand skin must be removed, otherwise even if it is pickled and brine, there is a fishy smell. Marinated turtles can be marinated or fresh, but marinated with marinated turtles for more local flavor. When brine, use a knife to cut open the turtle bottom plate and rinse the inside. Then, put in a brine pan to boil the brine. There are three kinds of brine methods for Jingshan brine: white brine, yellow brine and sauce brine. White brine brine chicken, brine duck, yellow brine brine chicken, duck heart duck palm, sauce brine brine turtle. The choice of marinade is very critical: put cinnamon, peppercorns, peppercorns, cardamom, ginger, monk fruit, cloves, lemongrass and other medicinal spices into a small gauze bag, tie it tightly, put it in a pot of water, then put soy sauce, rock sugar, and add turtles. After boiling the brine pot until boiling, then brine it for half an hour, the turtle is brine. Then, take out the plate and plate three turtles in one plate. Put the coriander on the lid and the edge of the plate, serve it to the table, turn the turtle over and remove the bottom plate, and you can enjoy it.
The brine turtle tastes delicious, and there is a saying in the red case master's line: "The man's field edge, the woman's shoe edge, the brine turtle master's skirt." "The craftsmanship of the brine turtle chef looks at the turtle skirt, the turtle that is good at cooking, the skirt tastes the most feminine, slightly chewy, and is the most favorite part of the villagers." Nowadays, Jingshan County, Southeast Caowu and other townships, "Nandamen" shop brine turtle, "Ding Mazi shop" turtle and other special dishes, very popular with local diners.
Boil the sugar and pull the sugar
Farmhouse boiling sugar, mostly made of rice, is for rice candy. According to the ratio of ten to one, prepare thirty pounds of rice (more than broken rice) and three pounds of malt. Soak the rice. Malt and water, ground into a pulp with stone grinding. Boiling sugar is a time-consuming task, and farmers generally use the idle time between late autumn and winter. In the morning, the soaked rice with water is poured into a large iron pot, boiled into a paste, put out to cool, and then poured into the malt water syrup, fermentation and sugar, after about five hours, the rice porridge malt will be fully saccharified. The next step is to start the slurry drain. In the house, a cross-shaped bag rack with the swinging pulp is hoisted, and the four corners of the swinging bag are tied at the four ends of the swinging bag rack, and the basin is enlarged under the swinging bag rack. Scoop the mash into the bag, hold the ends of the cradle in both hands, and repeatedly shake the ring to drain the juice into the large basin below. When the sugar water is drained, only a lump of sugar residue is left in the shaker bag, and the sugar residue can be eaten as a nest head.
In the evening, the cauldron of boiling sugar begins. Pour the drained sugar water into a large iron pot, the stove is lit to split the firewood, the stove fire does not stop, until late at night, can be boiled into sugar dumplings, the people of the city call "sugar syrup". When boiling sugar, the children are like a festival, circling around the pot table, and some even help to add fire to the stove, waiting to eat newly boiled rice candy. Boiling sugar is also boiling eyelids, not really need to help big children, children have long been able to sleep. The rice wheat sugar water in the pot gradually changes with the extension of the boiling time: the rice milk that begins is boiling, gradually becomes a thin paste, the temperature can be as high as 150 ° C ~ 160 ° C, and the thick bubbles bulge in the pot, and the sweet aroma is fragrant. At this time, the owner picked it up with bamboo chopsticks, and the foot-long sugar curtain was intermittently attached to the chopsticks, which was transparent amber, so that the syrup was boiled. Scoop up the syrup seeds used as chopped sugar and place them in a large bowl.
The syrup used as pulling hemp sugar or hemp leaves does not rise from the pot and is simmered to make it thicker. Remove the heat in the stove, and when the sugar dumplings are cooled to about 80 degrees and not completely solidified, the sugar dumplings in the pot are pulled up and rolled into strips. Insert a washed stake into the stone grinding eye of the home, put the strip of sugar dumplings on the stake, pull and extend, and then stack it, and stretch it on the stake, such as repeatedly. Pulling rice candy is a hard and patient job, as the saying goes, "pull sugar and pull sugar, sweat straight through". When the sugar bar is pulled from amber to off-white, the cross-section of the sugar bar will pull out many fine holes, at which time, the white rice candy will be pulled and plated into a round disk. White rice can be knocked into pieces for children to eat, non-stick teeth, contained in the mouth slowly melted. Another use of white rice candy is to make "hemp leaves".
Sauté rice hemp sugar
Stir-fried rice is made from yin rice. Farmers grind the newly harvested glutinous grain into glutinous rice, soak the glutinous rice in clean water for several days and nights, stir it up with a basket, and put it in a wooden koshiki to steam. Steamed glutinous rice spread out on the sun, placed in the open field under the sun to dry, commonly known as "sunning rice", when it is half dry, the hand will be the bonded rice grains scattered, sun-dried, farmers call this drying of cooked glutinous rice as "yin rice".
There are also people who dye a liter of red and green yin rice, mixed with unstained yin rice, and the fried rice is red, white and green, which is good-looking. Yin rice is mainly used as stir-fried rice (there are also pork belly slices with yin rice). In the late autumn and winter, before the New Year, the farmhouse begins to fry fried rice. Heat the iron pot, pour in the fine sand for frying, wait for the sand grains in the pot to be fried, grab two handfuls of yin rice into it, hold the fried rice brush made of thin bamboo branches in one hand, keep moving in the pot, the yin rice is expanded in the hot pot rolling sand and fried, with the iron gauze pick up, the yarn is gently bumped on the handle of the fried rice brush, so that the sand particles leak into the pot. Repeat this, and fry all the yin rice to be fried.
The fried rice is placed in a large jar of water tanks and covered with a wooden lid. Farmhouse fried rice dried pine bubbles, on weekdays, adults and children hungry, at any time to the jar to pick a scoop of fried rice, grab a few handfuls can be filled with hunger; you can use fried rice to make chicken soup, belly soup to eat, unique flavor; you can use it to boil boiling water to brew egg flower soup, bubble sugar tea too early; use it to make hemp sugar, hemp sugar stone; or use fried rice to store other farm side foods to keep the side food crunchy and not damp.
Hemp sugar. Before the Spring Festival, farmers cut hemp candy and fill it with a large jar to prepare snacks for the New Year and Peace. The syrup of chopped hemp candy is boiled in advance, and it is packed in a bowl for cutting hemp candy. Cutting hemp candy is generally in the night after the end of work, the house lights up, from the hall house to the kitchen bright, the man in the hall house to put the door board, responsible for making hemp sugar, cutting hemp candy, the hostess in front of the stove pot mixing, the stove is constantly adding firewood to the fire, excited children running between the hall house and the kitchen, as a small helper, waiting for parents to appreciate the candy to eat.
The hostess scooped the syrup into the pot to melt, then poured the fried rice into the pot, mixed it with a spatula, mixed well, put it into a bamboo basket, and brought it to the hall and poured it on the door panel. The man took a rectangular wooden board in each hand - a sugar board, pulled the hot material into a long strip, clamped tightly with wooden blocks along the long strip, and squeezed the two heads of the long strip into a rectangular strip of about 1.5 meters long, 20 cm wide and 6 cm thick, and pounded and rammed to a dense and compact. Then use a kitchen knife to cut out the sides and corners of the long strip, chop the corners into a diamond shape, called sugar horns, and pick them up in a basket with fried rice on the bottom. At this time, the waiting children will first get the hemp sugar scraps rewarded by their fathers - hemp sugar horns to eat. Let the children cut the door panel neatly cut the long strip of hemp candy with a wooden block at both ends of the force, the man will hold the knife handle in one hand, press the back of the knife with the other hand, press each piece on the long strip nearly 1 cm thick, creak and cut evenly, each piece is cut but the slice is slightly sticky, cut into 20 cm long sections, cut down, cut a section down, and the basket under the door panel is followed. Cut one long strip and make the next until the hemp candy is used up. There is also a way to make hemp candy in the city, take the wooden frame as a model, put it on the platform or door panel, pour the mixed fried rice into the wooden frame, roll it flat with a wooden rolling tube, remove the wooden frame, draw the strips, and then stack the long strips and cut into hemp sugar slices. At this time, parents will give the children a piece of hemp candy to eat, take a small piece, and the children will break a piece and eat a slice.
Some people will also use the material mixed with fried rice sugar to make hemp sugar lumps, and use both hands to make the material into a ball, the ball is tight, and the people in the city are called "hemp sugar lumps".
The owner hid a section of hemp sugar, hemp sugar horns, and hemp sugar crumbs in a large zhen zhen with fried rice to keep it dry and crisp. Between the three meals on new year's day and sunday, the adults are hungry, the children are hungry, and they can eat as they go, and slices of hemp candy are the main snacks in the countryside.
Hemp leaf dumplings
Make hemp leaves with peeled sesame seeds and ripped white rice sugar. Heat and melt the white rice candy in a pan, mix well with sesame seeds and sauté. When it is cold to about 80 degrees, start the pot, rub it on the board into a round strip with a diameter of about two centimeters, and when it is cold to about 30 degrees, cut it into oval thin slices obliquely and put it into a small porcelain dumpling filled with fried rice. White rice sugar mixed with peeled sesame seeds cut into hemp leaves, fragrant and sweet and crisp, in the past when the food industry was not developed, it can be regarded as a high-end side food that the urban farmers pay attention to, and adults are reluctant to eat on weekdays, leaving it for children to eat, or used as a refreshment for drinking tea during the Spring Festival.
Turn the dumplings. Add the wheat flour and noodles, add a little old noodles and ferment. When the dough wakes up, knead the dough into a dough, like handmade noodles, roll the dough into large thin slices with a rolling pin, sprinkle with peeled sesame seeds, roll with a rolling pin to allow the sesame seeds to attach to the noodles. Cut the large dough into rectangular slices about 3 cm wide and 6 cm long, make a small cut in each small piece, and insert the two ends of the small slices from the middle small opening and pull them to both ends. Pour the vegetable oil into the pot, when the smoke starts, put the small slices into the pan and fry, put twenty or thirty slices at a time, fry until the brown butter is shiny, fish out with a fishing rod, drain the oil. Fry the next batch of dough. After all is fried, drain and dry and store in the stir-fried rice. The people of The City call this fried sesame noodle slice "dumpling". Dumplings are crispy and delicious, and are a popular folk side dish.
Hemp jujube snow dates
Ma jujube and snow jujube are two kinds of desserts from the jingshan zhongjian farmhouse. The production method is: grind the glutinous rice into a thick rice milk, spread the steamed basket grid with steamed buns, cover the entire steamer mouth and there is more than enough, put the thick glutinous rice syrup into the steamer basket, the rice milk wrapped in the rice milk, covered with a lid, steamed. Twist the bag out, buckle upside down on the board, remove the bag, and the thick glutinous rice syrup has been steamed into a glutinous cake. Cut the glutinous cake into small or long cubes of 2 cm and let dry. Then put the small pieces into the frying pan and fry them, raise the pan, drain the oil to dry, at this time, the fried small pieces are bulging in all directions, slightly round or oval. Put the small pieces into the pot, put in the appropriate amount of farmer's self-boiling sugar shredded seeds stir-fry, the small pieces are wrapped in sugar coating, a sweet aroma of oil overflows, up the pot, immediately roll in the rice dustpan on the peeled cooked sesame seeds, the small pieces have been wrapped into a small round ball or oval shape, the villagers call "ma jujube". In the same way, after the sugar is fried, it is rolled with snow-white cooked glutinous rice flour, which the villagers call "snow dates".
Hemp sugar, hemp leaves, dumplings, dates, snow dates, and knocked snacks white rice candy, for the urban farmers series of side food. The New Year guests are invited to drink morning tea, and these refreshments are served for guests to enjoy, and on weekdays, snacks for children or adults. After the reform and opening up, with the development of the modern food industry, cakes, bread, all kinds of refreshments and candies have spread throughout the city and the countryside, and the rural people have begun to taste the past past the past past, but the folk side food is still made and eaten, fried rice, hemp sugar, hemp leaves, dumplings, etc., have been sold to the city farmers' market and farm restaurants, very popular with the city people.