Regional cuisines that have been passed down for many years constitute the city's unique taste preferences. A city's gastronomic memory, everyone has their own unique cognition. In the Central Plains, the most well-known one must be zhengzhou lao sanji, Xiao Ji Heji braised noodles, Cai Ji steamed dumplings, Ge Ji stewed cakes. These are the representative works of Zhengzhou's time-honored brands, and they are also the top brands.
Kudzu stew originated in Kyoto, but took root in the Central Plains. The founder of Ge Ji's braised cake restaurant is Ge Minghui, a Manchu from Beijing, who came to Zhengzhou in the early twentieth century and started from a small façade, which has been operating for nearly a hundred years. Ge Ji Stew cake has a number of shops in Zhengzhou, and this Ge Ji stew cake in the western suburb of Funiu Road is also in business for many years.
"Thin as yarn, transparent as paper, tough as silk, color as gold" This is the main ingredient of the stew cake dish - the criterion for judging flapjacks. The old brand must be the old brand, with its own special skills at the bottom of the box, the stew cake is served, the aroma is fragrant, and the meat is fragrant. Pick up the chopsticks and take a bite of the flap, and the rich aroma of meat will fully soak each shredded cake. The shredded cake is a full blend of soft and crispy, and the taste is excellent.
Ge Ji stew won with broth, and meat is of course the most anticipated. The portion of meat in the small portion of the stew is also quite large. Only to see that the pork belly is layered, the size is moderate, the lean meat is not woody, fat but not greasy. The skin of the pork belly is the most vigorous, melting in the mouth and overflowing with oil.
Ge Ji's most unforgettable is not only the stewed cake, but also the red bean porridge is also a must-order at every table. Red bean porridge presumably everyone will think that red beans stewed loose into sand, but this is not the case. Ge Ji's red bean porridge, the red beans are full on the outside, and the inside of the bean skin is indeed rusty. The sweetness is moderate, the porridge is hooked with powder, just right, lubricated and comfortable in one bite, and well neutralizes the greasy feeling of the stewed cake.
Yifu noodles have developed into three fresh Yifu noodles in Zhengzhou, which is really not very like this practice, but the soup base is particularly delicious, and the noodles are similar to instant noodles, which have been fried. The noodles are fragrant and elastic, very strong, and the squid inside is crisp and crisp.
After a hundred years of experience, the flavor of the stew has always maintained its original intention, and I hope that this gastronomic memory will always be preserved.