China's history is more than 5,000 years, and its food culture is even more profound. Every city has their own special food memories, and in Hunan, many people will remember a childhood taste, that is, Hunan famous food - pepper and salt steamed buns. This snack has a history of more than 2,000 years in the local area, so that generations of Hunan people feel its charm.
As early as the Tang Dynasty poet Liu Yuxi's poem "Cold Gear", there is a description of the steamed bun, and the cold instrument is the ancient name of the steamed bun. Moreover, in the earlier "Chu Ci • Summoning Souls" there is also a written record of the steamed buns, which shows the long history of the steamed buns. Today, the salt and pepper steamed bun is still the best bite for Hunan people, and the famous Fire Palace preserves the most traditional and delicious pretzel steamed buns.
According to folklore, the steamed buns were made in the Spring and Autumn period, and a farmer who did not bring lunch suddenly remembered that he had not finished eating yesterday's fried noodles, so he took them out and soaked them in water, but it was unusually delicious. So, after returning home, the farmer twisted and fried the noodles so that they could be wrapped around his arms and eaten.
As a representative place of Changsha's food culture, folk culture and temple fair culture, the Fire Palace can be described as famous. Here, you can eat almost half of the Hunan snacks, the famous stinky tofu, rice dumplings are the most familiar to everyone, but few people know that the pepper and salt steamed bread here is also a must.
Here are a few teachers who make pretzel steamed buns, who are well versed in the making techniques of steamed buns, and the steamed buns are golden in color, uniform in thickness, crisp and delicious, and fragrant in lips and teeth. Salt and pepper steamed buns can be used as both a snack and a main dish, and are loved by people in the local area. The surface of the pepper and salt steamed bun made by the skilled steamed bun master is free of any breakpoints, and at first glance it looks like a whole handful of buns have been kneaded with a noodle. Many steamed bread teachers say that it takes a long time to practice this craft.
As a Hunan native, when I was a child, the adults in the family would often buy pepper and salt steamed buns to come back. It is very beautiful to put a golden steamed bun on the table, and there are various ways to eat steamed buns at home. Or the steamed buns are used directly as a snack, and they are casually placed to eat, or the elders of the family will cook a pot of broth, soak the steamed buns in it, and eat it with garlic and peppers, which is very enjoyable. Even when I grow up, I can taste a variety of different foods, but the steamed bun is really a representative of the taste of childhood in my memory.
In this regard, dear friends, what do you think?