When I mentioned eating, I suddenly thought of a place that had to be mentioned - Xinxiang Changyuan County.
The first is Nagagaki's chef, there is a saying that describes Nagagaki, using a spoon to incense a chef industry. Known as the first "hometown of Chinese chefs", Changyuan is a foodie city with a long history.
As early as 3700 years ago, Yi Yin, the chef-turned-tang chancellor, founded the famous catering theory of "five flavors harmony", "nine boiling nine changes, fire is the ji", which laid the theoretical foundation for the development of Chinese catering and the catering industry, became the originator of Chinese food culture, and was revered as a kitchen god in the folk.
Changyuan has had a style of cooking since ancient times, and is known for its many chefs and exquisite skills. As "China's first chef's hometown" and "Chinese food city", Changyuan also has China's first museum with the theme of culinary culture - the Museum of Chinese Culinary Culture.
Changyuan people pay so much attention to culinary culture, three meals a day is naturally excellent. "The village woman of Changyuan, the cook of the sai country", is enough to explain the good craftsmanship of the Changyuan people. Changyuan has had a style of cooking since ancient times, and is known for its many chefs and exquisite skills. It is said that there are 68 famous master-level cooking masters in Changyuan, 120 provincial cooking masters, and the first chief chef of diaoyutai State Guesthouse is Changyuan people.
If you don't consult the information, you really don't know the food culture of Nagagaaki. Since Nagagaki has bred so many knowledge chefs, of course, Nagagaki's traditional cuisine should not be missed.
The first is a curious delicacy, called "frost buns", a little curious how to get involved with "frost"?
However, the frost steamed buns, but the folk traditional sweets in the hometown of Henan, were included in the "Chinese Famous Recipes". Because it adopts the traditional hanging frost technique, the material is simple and the production is convenient, so it is widely popular in the Changyuan area of northern Henan. As a well-known traditional food in Nagagaki, Almost everyone can cook it, but the craftsmanship is different.
The key to making a good frost bun is to boil sugar, and the sugar juice should be boiled just right, otherwise, the light does not fall frost, and the heavy does not stick to the bun. This dish can be said to be the "Lower Riba people" that the public likes, but it is also very popular when it is dotted on the feast of "Yangchun White Snow", and it is a dish that is appreciated by elegant customs, characterized by outer Suri thick and shaped like frost.
There is also a traditional dish of Changyuan called "fried eight pieces". However, when it comes to "fried eight pieces", it seems to feel a little cruel, and the specific method is cooked with ingredients such as chicken, chicken, chicken liver, starch (broad beans) and so on.
As another traditional dish in his hometown of Henan, it is said that the Qianlong Emperor of the Qing Dynasty once enjoyed its flavor when he inspected the river station in Kaifeng, which is famous all over the world, and has a history of nearly 200 years. In the 1820s, the flavor was improved and enhanced by Liu Genglian, another chef of Kaifeng New Restaurant, and others. On September 10, 2018, "Chinese Cuisine" was officially released, and "Fried Eight Pieces" was rated as one of the top ten classic dishes of "Chinese Cuisine" in Henan.
There are also grilled eggs in an iron pot, which is done by setting a special iron pot lid on fire and burning red. Beat the eggs into a bowl, stir well, add diced ham, diced water chestnuts, shrimp and sea rice, monosodium glutamate, cooking wine, brine, put the iron pot on a low heat, pour large oil into the egg paste, and stir slowly with a spoon to prevent the egg paste from scratching the pot. When the egg pulp is eight ripe, hang the red-hot iron pot lid on the iron pot with a fire hook, use the lid to look at the high temperature, bake the egg slurry and condense, and make the egg pulp skin shiny and reddish yellow.
Seeing these rich ingredients and condiments, as well as the tedious process, it doesn't make sense to be delicious.
Finally, Du Ji oil food, now has inherited more than a hundred years of history, ancient and modern unique, passed down from generation to generation, with the development of the times, the improvement of raw materials, the taste is more delicious, the flavor is more unique.
Du Ji oil dumplings are made with traditional production techniques and unique flavors, and are cooked with fresh hind leg meat, fresh shallots, fresh eggs, fine powder, high-grade pure salad oil and other raw materials. After the embryo making, the initial embryo, the egg, the stone baking four steps, until the pan is golden, fresh and fragrant, the outside is burnt and tender.
The people of Changyuan really know how to eat and can eat. Is it really cool to have a husband or wife of Changyuan?