Chinese seven things to open the door, firewood, rice, oil, salt, sauce and vinegar tea, sauce ranked fifth. In the Analects of the Township Party, Confucius Youyun said, "Do not eat its sauce, do not eat it." "It shows the status of sauce among ancient and modern foodies.
But for anyone who pursues the taste of food, the importance of sauce is self-evident. Spread to this day, people can no longer cook without the seasoning of sauce. Among them, yellow paste made from soybeans, bean paste made from broad beans, and shrimp paste made from leftovers from shrimp and crab are the most indispensable on the people's table.
The most common sauce – yellow sauce
Yellow sauce
Tohoku is the land of soybeans, and there are natural conditions for brewing yellow sauce with the best thickness. Here, yellow sauce is also called miso sauce. A "big" character can reflect the bold character of Northeasterners. The so-called "no sauce is no table", beans, eggplants, potatoes can be stewed from sauce. Dumplings can also be eaten with dipping sauce.
One of the most representative ways to eat is egg sauce. Mix the sauce with the egg and fry it in a frying pan for a more flavorful look.
Great harvest
There is also a Northeast specialty that must be mentioned - the big harvest. Corn, ribs, potatoes and beans are piled up in a large pot under the mixture of miso sauce, which is delicious and affordable.
Northern cuisines represented by Lu cuisine prefer to use yellow sauce. In Shandong, due to the insufficient production of soybeans in the past, corn flour dough was often used to make sauce. The resulting product has a sweet taste and is unique.
Friends who love food must have heard of the four major sauce gardens in Jiangbei - "Liubiju Sauce Garden" in Beijing, "Dacige Sauce Garden" in Baoding, "Jimei Sauce Garden" in Linqing, and "Yutang Sauce Garden" in Jining. Among them, Baoding has to be mentioned.
As the saying goes, Baoding has three treasures, iron balls, noodle sauce, and spring immortality. Baoding noodle sauce, which was produced in the tenth year of the Kangxi Dynasty of the Qing Dynasty, has a history of nearly 400 years and has a long reputation. Traditional Baoding cuisine does not pursue color, aroma and taste, and the noodle sauce makes the dish dull in color, not good-looking, but the taste is excellent. Because of the fermentation method, Baoding noodle sauce has the fragrance of sugar and sesame oil, so whether it is Beijing roast duck or halal lamb famous dish, it is like honey, it is inseparable from the cooperation of Baoding noodle sauce.
The soul of Sichuan cuisine - bean paste
Bean paste
If yellow sauce and noodle sauce are more common, then bean paste made from broad beans is more local. In recent years, Sichuan cuisine has swept the world, not only in inland areas, but even in overseas Sichuan restaurants. As we all know, the soul of Sichuan cuisine lies in Pixian bean paste. The broad beans irrigated by Dujiangyan are of excellent quality, and the sauce made can not only degreasy the meat, but also add flavor to the material. Just like Pidu District is located in the middle of Tianfu, Sichuan cuisine is definitely inseparable from Pixian bean paste. With bean paste as the base, there is a popular trend of Sichuan cuisine.
The wonderfulness of seafood – shrimp paste
Shrimp paste
Shrimp paste is produced in coastal and inner lakes, Anhui Chaohu shrimp paste, Gaoyou Lake, Qiandao Lake shrimp paste are freshwater famous products, Bohai skin shrimp paste and krill paste production is quite large. In Jinzhou, Liaoning, Qinhuangdao, Hebei, Weihai, Shandong and other purple shrimp paste are often sold on the roadside in large vats. Stewed tofu with shrimp paste is a home-cooked dish for Qinhuangdao people and Weihai people. There is a very important nutrient in shrimp paste - astaxanthin, astaxanthin is by far the strongest antioxidant, known as super vitamin E, the redder the shrimp paste indicates the more astaxanthin, moderate consumption is quite beneficial to the body.
Meals should be eaten on "sauce", and friends who like them are welcome to like, forward, and collect. Dear foodie friends, what kind of sauce do you still like to eat, you can leave a message to tell the editor!