Chao News client reporter Huang Baoqing
With the Spring Festival approaching, many residents in the community have hung out sauce duck and sauce meat under the eaves, and many companies are indispensable in the New Year's goods, and the New Year's flavor of old Hangzhou started from these sauces.
The weather from the end of last year to the beginning of this year was relatively hot, which was not suitable for making sauce. The reporter has interviewed a number of masters who have been making sauce for decades, and their statements are the same, making sauce must have a suitable weather that lasts for about a week, there must be sunshine, low enough temperature, and wind, and the meat of the sauce is firm and not easy to deteriorate after the wind blows.
Sure enough, after the good weather of "God-given opportunity" some time ago, a large number of sauces from various pickled meat shops and New Year's markets have appeared in the past few days. Many specialty restaurants also make sauces every year. Before the Spring Festival, restaurants in Hangzhou came to a New Year's goods PK.
Guanjiang Building
Guanjiang Lou is a long-established restaurant in Hangzhou that has been open on Hedong Road for more than 20 years, and if you climb on their rooftop, you can see rows of shiny sauce duck, sausages, and wind chicken...... It has an enticing aroma.
These sauces are usually sold in Guanjiang Building, and they can be served simply by steaming, and they are delicious with vegetables, stir-fried or stewed. Many old Hangzhou people are still unsatisfied after eating, and they will buy some to take home when they leave.
Restaurants have a unique advantage in selling sauces, customers can eat before buying, order some sauces to taste first, and place orders only when they think they taste good. At this time, the advantage of eating first and buying later is reflected, and the sauces in Guanjianglou are often sold out before the Chinese New Year.
This year, Guanjiang Tower also launched a special lap-mei gift box, which is beautifully packaged and can be packed with optional sauces and assembled into a winter gift for the occasion.
Outside the building
Louwailou has a history of more than 170 years, and they are very particular about making sauces. The sauce duck is about 90 days of sesame duck, each weighing about 1 catty 3 taels, the meat quality is more compact and not fishy, the meat color is red and oily, the sauce is fragrant, the taste is salty and fresh, chewy, and the aftertaste is slightly sweet.
The sausages in the outer building of the building are one of the best-selling products in his family's New Year's goods, using high-quality fresh pork, and using a special aperture meat grinder for sausages to grind into minced meat, so that the processed sausage meat will not be too broken, and it tastes very textured. The sausages are dried in the baking room for more than 48 hours. The lean meat of the finished sausage is jujube red, the color is distinct, the appearance is shiny, the surface is dry and shows natural wrinkles after shrinkage, the fragrance is pure and rich, the meat is delicate, and the saltiness is moderate.
In addition to these two signature sauces, the variety of sauces in the outer building is very rich. Open the "Louwailou Mall" in the WeChat public account of this century-old store, and all kinds of New Year's gift boxes are divided into categories, dazzling, and you can buy them all in one stop.
Yijiaxian
Yijiaxian is a well-known catering brand in Hangzhou, founded in 1996. The head of the house, Yi Jianmin, is a disciple of Master Hu Zhongying, a leader in Hangzhou cuisine, and is called "the professor in the kitchen" by Mr. Jin Yong.
Yijiaxian makes sauce goods, focusing on both "sauce" and "goods". The soy sauce should be poured into a special barrel with the hundred-year-old brand "Wuweihe" in Hangzhou...... and more than a dozen kinds of auxiliary materials, seasoned after boiling, and salted after cooling.
The ducks should be selected from the fresh and fresh hemp ducks scattered in Poyang Lake, and the old ducks with a net weight of two catties and eight taels with a growth cycle of more than one year should be selected; the meat should be made from the farm's local pork, which is fat and thin; and the crucian carp should be selected in the winter spawning period with thick and fatty clear water crucian carp.
Yijia's handmade sausages have repeat customers every year, take the good front sandwich meat, add a part of the fat of the pork belly, the golden ratio of fat two and thin eight, and steam the slices and eat them empty enough to be delicious.
Before the Spring Festival, Yijiaxian also has its own sauce festival, sauce meat, sauce sesame duck, sauce crucian carp, sauce duck, sauce duck tongue and so on are all very popular varieties. Many old customers who have eaten in Yijiaxian for nearly 20 years will come to buy sauce gift boxes as gifts for relatives.
Zhiweiguan Weizhuang
In addition to the weather, seasoning and time are also the key to the success or failure of the sauce. Each seasoning has a secret recipe, and it is difficult to control the time point of the process, for example, the time of soaking in the sauce, the time of drying, and the time of packaging, all pay attention to the part, thickness, and size of the meat...... The difficulty is that there is no certainty. However, Miso has a strong team of chefs, making the sauce a winter highlight of Mijo.
The pickled duck is freshly slaughtered duck, and the marinade is made with a variety of Chinese herbs such as secret soy sauce, codonopsis, fragrant fruit, bay leaves, grass fruit, cardamom, licorice, etc. The mellow and thick red sauce locks in the flavor of the meat.
The shape of the sauce duck is full, the meat is amber, there is no fat duck fat, there is no duck gas, the saltiness is moderate, it is a healthy and delicious old Hangzhou taste.
Salted chicken is a popular style of Weizhuang, and the free-range chicken is pickled with pepper salt, bay leaves, and fragrant fruits. It can be steamed and eaten, or it can be cut into pieces and made into a steaming hot pot with vegetables, mushrooms, and vermicelli, and it can also be made into pickled and fresh with spring bamboo shoots, which has an excellent taste. The salty and savory chicken has a chewy texture that is perfect for yourself or for a family or dinner.
Miso's soy sauce meat is also particularly popular, and the pork belly is cut horizontally into long pieces and marinated until fragrant and mellow. It can be eaten as is, or it can be eaten with bibimbap. The crystal clear slices of meat, dripping with golden oil, with winter bamboo shoots, tofu, green beans and other ingredients, are a plate of hardcore side dishes, full of sunny breath.
In the list of Hangzhou people's New Year's goods, sauce bream is an important taste, and Weizhuang chooses free-range bream in the big living water, which is not only large, but also more compact and delicate. Put a little ginger, shallots, pepper, rice wine, sugar, steamed out of the pot, the fragrance is overflowing, it is a must-eat dish for many old Hangzhou Chinese New Year's Eve dinners, and it is also a snack that "can't quit" in the first month.
In addition to making the sauce into a gift box, Weizhuang also forms a New Year's goods series with Zhiweiguan's Chinese dim sum and Hangzhou's famous dishes, and sells them online in the form of a small program, so that your cat can buy and buy at home in winter.
In addition to the above, Xinqiao Hotel, Baosheng Water Expo Park Hotel, Zhang Shengji Fushi Store, and Qianwang Family Banquet have also launched their own New Year's gift boxes, which not only contain sauce, but also include seafood, fruits and specialties from all over Zhejiang, which are particularly suitable as gifts for relatives during the New Year. If you also know which New Year's goods are particularly reliable, welcome to leave a message and share with you.
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