Look at the news Knows reporter Liu Guiqiang
2021-04-04 18:42
There is a saying in Caojing Town, Jinshan District: Three fingers pick a field snail - steady holding. The water network here is dense and full of snails.
In the memories of many Caojing people, it is the happiest time to carry buckets to the river with friends after school. Among them, the skill of Caojing salty snail is even more prestigious, and has become a district-level intangible cultural heritage in Jinshan District.
"March snail April mussel", in the season of rape blossoms, snails have also entered the fattest time. Xu Weizhong, the inheritor of the Caojing salty snail, smelled the snail that had just been fished ashore one by one. The production of salty snails, starting from the selection of materials, requires that the snails be even in size and cannot have a foul smell. When cooking, Xu Weizhong did not cut off the tail of the snail, but let it roll directly in the soup with salt flowers.
The craftsmanship of the salty snail originated in the 1880s and has been passed down to Xu Weizhong for the fourth generation. Xu Weizhong also made some improvements to the production method, and the inspiration for the improvement came from the childhood memory of the five-spiced beans of the City God Temple. "When I was a child, my parents took me to the City God Temple, and when I saw the spiced beans, I thought, my snails should be as beautiful and delicious as the spiced beans."
After drying the soup, a plate of snails was flowered out of the pot by the snow-white salt. Holding the snail with three fingers, using a toothpick to pick the snail meat, spinning it out, and then savoring the fresh bullet of the flesh, eating the snail also adds a delicious sense of ceremony to the spring day.
Keyframes:
Qingming snail, sai fat goose.
Salty snails, teeth left fragrant.
(Look at the news Knows reporter: Liu Guiqiang Text: Li Weixin Editor: Bai Bai)