Qianjiang Evening News Hourly News Reporter He Huiting
On November this year, qianjiang evening news hourly news "taste of Zhejiang" column joined hands with Zhejiang Daily Zhoushan Branch, Wenzhou late-night canteen, Chaoshi Street, Pocket Sanmen, Shaoxing Keqiao Catering Association, Xiangshan Fishing Culture Association and other food accounts (institutions), inviting senior food editors and food experts from all over the world to become "foodie belters" and take you into the deep alleys of Zhejiang.
At the same time, we will also send out a solicitation through the hourly news foodie circle community, where is your hometown, and which hometown specialty food is? We invite folk food experts to come and show the delicacies of their hometown. Are you ready?
Taste of Keqiao
Foodie leader: Hu Weijun
President of Keqiao District Catering Industry Association / Cooking program "Yue Wei Jianghu" Spoon Person / Douyin Red Man
Half an hour direct, take the subway to feel the taste of the river and lake.
With the opening of the Keqiao section of Metro Line 1, Keqiao, which borders Xiaoshan, has become the "back garden" of Hangzhou people.
Taking a sip of Shaoxing wine, eating a few fennel beans, and swinging a canopy boat have also become the best choice for many Hangzhou people to travel around.
From the Xiaoshan subway, you can go directly to Keqiao, which is known as the "Venice of the East", in half an hour. There is an ancient town of Anchang, a thousand-year-old town with beautiful scenery built by the river, a large Xianglin scenic area with osmanthus flowers stretching for dozens of miles, a China Textile City, the largest cloth distribution center in Asia, a rare four-season ski resort in East China, Qiaobo Ice and Snow World, as well as the mellow and authentic Shaoxing rice wine and fascinating specialties.
Shaoxing cuisine emphasizes crispy sticky and salty taste, the taste is more mellow, more good at fermentation of delicious, "mold", "sauce", "drunk", come to Keqiao is a must eat.
Hu Weijun, a chef by birth, known as "Hu Yidao" by the Jianghu people, told the Qianjiang Evening News hourly news reporter that the jianghu of Shaoxing's catering industry must not be able to avoid his master Gao Yunfa - a special first-class chef who has been practicing for nearly 50 years, "He is a generation of grandmasters in Shaoxing's catering industry."
Lu Xun's Xianheng Hotel is no stranger to everyone, and Gao Yunfa was the first head chef of the Xianheng Hotel. In that year, because he won the championship twice in the light industry technology competition held in Shaoxing County, Gao Yunfa was introduced to the Xianheng Hotel as a talent by Yuecheng District.
One day in 1990, Gao Yunfa saw an allusion in the book that a Shaoxing master used a large vat, salt and rice wine to pickle crabs in order to cure crab diseases and protect crops. As a chef, Gao Yunfa rose on a whim, and immediately followed the example of improvement: with a certain proportion of water, wine, salt and spices to form a brine, used to drunk crabs, after doing a good job of drunken crabs no one dared to try, Gao Yunfa ate 4 one person, the next day ate 4, after he tried safe and sound, he recommended the drunken crabs to his hotel colleagues, and all the things he ate were praised, and soon, Shaoxing's unique yellow drunken crabs became famous.
In the next 20 years, Gao Yunfa worked in other state-run hotels until 2009, when Gao Yunfa, who was over 60 years old, opened his own restaurant, Zhujiazhuang Hotel, in his hometown of Yingtai. Now Keqiao also has a chain store, here, in addition to drunken crabs, you can also eat the tall chef's homemade moldy thousand sheets, taste all of which are amazing.
In Gao Yunfa's view, the grandmothers and grandmothers of the older generation in Shaoxing are all experts in making "moldy" dishes, and they are completely based on years of practical experience to be moldy just right. "Choose a thousand pieces of good, soak in water for 2 hours, and then naturally ferment in the water tank or bowl, about 4 days when it is hot, and put it on the stove when it is cold, which seems like a simple step, but it must be adapted to the season and the environment."
Compared with moldy tofu, moldy amaranth stalks, moldy dried vegetables, etc., the production of moldy thousand sheets is the most complicated and the most difficult to control. From the selection of raw materials, to moisturizing, heat preservation, cutting, etc., are all necessary skills and links for making moldy sheets. Different weather and seasons have different requirements for mold and water, heat preservation, mold time, etc. Often the first few steps are in place, but the mold that comes out is not good, or it is almost a smell. This kind of failure caused by weather and seasons has also become a bottleneck in the production of moldy and unspeakable skills. Therefore, using "half man-made, half relying on Tiancheng" to summarize the production of moldy thousands of sheets can be described as one sentence.
The moldy thousand sheets that had just been served were dull yellow in color, and a thick, warm and toasty bean fragrance rose with the heat of the head. After rubbing a chopstick in the mouth, before it was time to chew it, the thousand slices had long since turned into a ball of slightly sour, mildew, powder, and warm fresh air, filling the tongue.
First-time tasters are often excited about this unique slightly sour and mildew aroma, while the good ones are full of teeth and tongues, the taste buds are surging with taste buds, or they are amazed, or frequently stretch their chopsticks, until the last bit of soup is poured into the rice and swallowed.
In addition to the mold, shrimp oil goose meat, roasted pork, white fish button chicken, chicken sauce yellow croaker, fire pot taro, dried vegetable soup and other authentic methods are also quite representative, good this bite must try it.
Not far from Zhujiazhuang, Luyue Renjia Hotel is also a local dining landmark, echoing the ancient Yue Shaoxing water town, bridge township food culture, the hotel interior decoration presents small bridges and flowing water, pavilions, white walls and green tiles ancient poetry and other elements, can be called the epitome of Yue culture.
With the characteristic Yue cuisine flavor of "fresh, fragrant, moldy, smelly and sauce", Luyue people have attracted a large number of Diners from Shaoxing Ningbo and even Shanghai.
Shaosanxian is revered by the people of Shaoxing as "the first of Yue cuisine", and it is also an indispensable dish on the Table during the New Year's Festival in the 1960s and 1970s. Using local mountain ingredients, Koshi chicken stew, river prawns, fish balls, chicken, meat balls, wood ear mushrooms and other ingredients. Today, "Shao San Xian" has been passed down for more than 800 years, with diverse tastes, fresh and smooth "Shao San Xian", which is a must-order dish for locals to feast.
Dried vegetable stew is also a classic. Mr. Lu Xun wrote in "The Storm": "... The woman brought out the black steamed dried vegetables and pine-yellow rice, and smoked steaming hot. He also borrowed the mouth of Zhao Qiye to boast: "Fragrant dried vegetables..." This oily black but mellow taste is not only Lu Xun, but also the taste memory of every Shaoxing person.
Luyue Supreme Fish Head is full of momentum as soon as it is on the table, the flesh is tender, a fat head fish, with snowflake denim bone, shrimp, green shell large screws, homemade fish balls, broccoli stewed together, the entrance is lightly salty, and the strength is slightly sweet.
"Draw the water from the lake in front of the door and brew the wine of Wanlixiang.".
Come to Shaoxing, even less can not taste an authentic Shaoxing yellow wine, whether it is paired with drunken crabs, a mouthful of "smell", or a few fennel beans, yellow wine can bring more warm and powerful taste buds sublimation.
Some people say that if you take a sip of yellow wine, you will be drunk in Wupeng Township in Shaoxing, are you ready?
Interactive dividing lines
The Hourly News Foodie Circle community is waiting for you to interact
Follow the food experts to find a taste of Zhejiang. Our interaction has been continuing, if you have also eaten delicious food from other parts of Zhejiang, let's come to the foodie circle community to dry.
You can also post the post #Explorator #Message, post #Autumn Food#, or participate in #Taste of Zhejiang# and share your #Hometown Delicacies.
At the beginning of each month, we will release the "interactive list" of the foodie circle, and select the most popular netizens and the most diligent netizens. In addition to the "blind box" benefits for foodies, the listed netizens will also receive 500 hourly news points.
Warm tips: You can forward your posts to the circle of friends, invite friends and family to like and forward, in order to increase their popularity. What are you waiting for, come and get involved.
【Participation Method】
(1) Click "PostIng Report" in the floating window below the home page and selecting "Community Posting".
(2) Post to the "Foodie Circle" group, upload text + pictures, and mark the hashtag #Taste of Zhejiang or #Hometown Food (you can upload up to 9 pictures per post).