Souvenirs, also known as "souvenirs", refer to gifts bought for relatives and friends during travel or return, usually local specialties and souvenirs. The term "souvenir" comes from Lian Heng's "Taiwanese Dictionary" records: "Companion hand is a companion." It is customary to go to the homes of relatives and friends, and each cake and bait is a gift to meet each other. And Taipei is known as hand information; it is said that the hand is also interrogated. ”
Although it is still the first month, most people have embarked on the road back to work and met with colleagues and friends who have been separated for a long time. The food of the hometown always condenses everyone's memory of the hometown, and at the same time, it also contains the pride of the most worthy of display in their hometown. These veins hidden in the gift box are affectionate and warm the taste buds of countless people.
Cixi bayberry shochu
Cixi is a central city located in the northern part of the Ningbo Metropolitan Area.
Yuyao Cixi Bayberry is famous all over the world, every June, many hills will be filled with these ruby-like small fruits, large, colorful, small core, tender flesh, juicy and flavorful. Although tempting, but the bayberry season is too short, in order to preserve this delicate tip of the tongue delicious, the wise ancestors made it into bayberry shochu.
Bayberry wine is the hobby of the people of Cixi, and every household must soak several altars of bayberry wine when it comes to the bayberry season. One can be given as a gift to guests, and the other is that it has a medicinal effect.
Prepare utensils, prepare liquor, select bayberry, seal and soak, each step is the experience of family inheritance and tempering. The exquisite people will even use locally produced Yue kiln celadon bottles to fill the wine, and what they want is a fresh and intoxicating bayberry flavor, which is cool and straight into people's hearts.
Now, bayberry wine is not only an indispensable delicacy in family banquets, but also the most homely food for Cixi people to entertain guests from all over the country.
Tujia rice wine
When you come to the town of Furong, which has a history of more than 2,000 years, the cellar can no longer hide the aroma of rice fermentation.
Tujia rice wine is clear and translucent in texture, but it is strong in the mouth. Just like the simple appearance of the Tujia family, what is hidden is the fiery heart.
Almost every aspect of winemaking requires water, and mountain spring water is the secret recipe for rice wine in Furong Town.
Kang's daughter, Erbao, did not go to the big city to seek development like most of her peers, but chose to return to her hometown to help her father run her own brewery together. The figure of her father's winemaking and the aroma of wine wafting from her own brewery have always accompanied her memory...
In recent years, the development of tourism has allowed more people to come to this thousand-year-old town, and the aroma of rice wine has also spread to all over the world.
Yongfeng hot sauce
In Shuangfeng County, Hunan Province, a unique flavor condiment, Yongfeng Hot Sauce, condenses the unique memories of people here of their hometown.
As a national geographical indication product of China, the production environment of Yongfeng hot sauce is extremely harsh. To make Yongfeng hot sauce, it must be dried by plenty of sunlight, so people usually choose To make it from July to October, when Hunan has the highest temperature and the longest sunshine.
The source of Yongfeng hot sauce can be traced back to the 16th century during the Ming Chongzhen period, when the people in the Shuangfeng area of Hunan province used soybeans, glutinous rice, wheat and peppers as the main raw materials, and were made through mold and exposure.
The raw materials that have been processed for the first time are put into the cylinder at the same time, and the strong light of forty-nine days and nights makes the environment in the cylinder undergo magical changes, and Yongfeng hot sauce is also born.
The finished Yongfeng hot sauce is bright in color, spicy with sweetness, sweet and mellow, aromatic and delicious, and has become a well-known brand-name pickle product, which is sold throughout the country and even the world.
Changsha stinky tofu
People who are passionate about good food are often also the most discerning diners.
Shiitake mushrooms, garlic, bean drums, winter shoots and other common raw materials have created a very distinctive and unusual flavor snack on the streets of Changsha - stinky tofu.
The key to making stinky tofu is brine.
Hydrogen sulfide, a compound produced during the fermentation of brine, has a pungent odor, so the "stinky tofu" smells bad. However, the amino acids produced after the decomposition of the protein rich in soy products have a delicious taste.
Put the tofu embryos into a red-hot tea oil pan and fry them slowly until the tofu turns black and the surface swells, and you can start cooking.
The plant-based lactic acid bacteria in the brine react quickly with the tea oil, so that the stinky tofu odor is completely empty, and it becomes rich and attractive.
Experienced chefs know that the process of making stinky tofu is actually only halfway through, and the chili oil used to flavor it is indispensable.
The yellow wild mountain pepper is the main spicy, and the red small pepper is colored, "Our Changsha is hot and spicy, it is this pepper that tastes good!" ”
Poured with chili peppers and sesame oil, the aroma is crisp, the outer charred and tender Changsha tofu, a bite is unforgettable.
Macau cuisine
The fusion of Chinese and Western cultures has opened the door to the transformation between the city's food, and the presence of craftsmen has given Macao's cuisine a soul.
Portuguese egg tarts
At the entrance of this andrew's bakery on Talsha Street in Coloane, diners come from far and wide and spend hours waiting in line, all of this – just for a tart...
In the eyes of foodies, Portuguese egg tarts are synonymous with Macau cuisine, and the name of egg tarts at Andrew's Bakery is even more thunderous.
There are no seats in the cake house, diners are waiting outside the door, but the boss never worries about the guests leaving, because the tempting egg aroma has long been "anesthetized" their nerves, the guys only need to be responsible for producing the egg tarts, and the diners who come to the house will naturally "eliminate" the fresh egg tarts from the stove as quickly as possible.
In the 1980s, the whim of Andrew, a pharmacist, sparked ordinary Portuguese tarts and English custards. Later, after five more refinements of the recipe, Andrew Egg Tart jumped out of the Portuguese Tart and gradually cultivated a unique oriental delicacy.
For more than 40 years, the taste of Andrew's egg tarts has endured from generation to generation.
Butter cake
Butter cake is exclusive to the local Macanese family Christmas, and its importance is like Chinese the standard of the Lunar New Year - rice cake.
"How cattle the butter cake is, it can exhaust a cow when it is made."
Pour the rock sugar into the rolling coconut juice, then start human massage, two people you come and go, borrow the force, halfway to add butter, olive flour and other materials, cooked like a paste to be done, a thick barrel of butter cake weighs hundreds of pounds, the taste is sweet, full of coconut.
Dragon's whisker candy
There is a shop called "Youji" on Feineng Bendu Street, where Ryusu candy is famous.
Through the transparent glass, you can see the boss's unique work, saying that the craftsmanship is more like art, and it is full of style between pulling and pulling.
The raw material of dragon's whisker sugar is maltose, which is pulled by hand into silk. Once the silk is not thin enough, it will stick to the teeth, as the name suggests, the dragon's whiskers are as fine as the dragon's whiskers, white and dense, loose in the mouth, and the aftertaste is sweet.
Innovations adapted to local conditions have made this traditional snack more possible. When dragon whisker cake collides with ice cream and nuts, the rich sense of layering impacts every taste bud on the tip of the tongue...
Fresh and intoxicating bayberry wine, simple and strong Xiangxi rice wine, unique Yongfeng spicy sauce, Changsha stinky tofu in pingzhong, milky egg tarts, intricate butter cakes, white and dense dragon's whisker candy... The souvenirs on the tip of the tongue are wrapped in tenderness and warmth, warming up the long journey again and again.
For more excitement, please pay attention to today's 18:20 "World Tide I See 丨 The Souvenir on the Tip of the Tongue".
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