For the peninsula jun who grew up watching the plague of wild pythons, when he thought of snake soup and snake soup, he was scared and shivered, and every time my friend mentioned eating snakes, I almost didn't break off friendship with him... But I never expected that I would actually give in to the food, overcome my fear, and eat a large bowl of snake soup
The snake soup is really very delicious and beautiful, a small bowl, bringing together thousands of snake silk, chicken silk, bamboo shoot silk, abalone silk, flower glue silk... I was shocked by the delicate knife skills!
Close your eyes, take a sip, wow, the soup is so thick and smooth, with lemon leaf shreds and thin crisp embellishments, fresh, sweet, refreshing, fresh... All kinds of excellent tastes in the mouth a thousand times, wonderful, wonderful, no wonder the literati of all generations regarded the snake-eating chrysanthemum as a great pleasure.
Snake is a very classic Cantonese food culture. Once, the eater Jiang Taishi scattered his family wealth, spared no expenses, and made a Taishi five snake soup that shocked the food altar and entertained three thousand diners.
At the same time, folk snake eating is also crazy, the downtown streets are full of snake vendors, the scene of raw meat, and then buy a little chicken, civets a pot of stew, is the legendary "dragon tiger phoenix soup".
Today, snake eating has withdrawn from the mainstream, but in Guangdong, Hong Kong and Macao, there are still many places where the tide of snake eating is surging. In Central, Hong Kong, every day, a large number of financial talents who are good at eating and drinking, foreigners who regard snake eating as an adventure, are crowded in a small shop, chopsticks are pointed at pieces of delicate and smooth snake meat...
This small shop that gathers diners from all over the world, called "Snake King Fen", has been established for 132 years, witnessing the rise and fall of the snake industry, there are many wonderful stories and delicacies in the store, and in this period, Peninsula Jun takes this century-old shop as a starting point to tell those interesting things about snake eating that you don't know.
The story of the snake king Fen,
Starting from Foshan in 1886...
At that time, wu Guifen, the founder of the first generation, sold live snakes and snake soup in Sanhua Street in Dali, Nanhai, Foshan, and also soaked snake wine for guests. In the old days, southerners believed that snakes had the effect of invigorating blood and dispelling rheumatism, in addition to eating snake soup, they also used snake bile to send wine and swallow snake blood, which seemed really strange today.
Under the coincidence of opportunity, the second generation of Wu Hanen and Jiang Taishi's home cook became friends, and learned the production method of Taishi Five Snake Soup in small talk, thus mastering the secret of cooking snake soup.
In the 1920s, Jiang Taishi's snake soup was the best snake soup in Guangzhou, better than any restaurant.
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The person who can make snake soup in Guangzhou the most: Jiang Taishi
According to the recollections of Jiang Taishi's descendants, to make Taishi five snake soups, it is necessary to deal with shangtang and snake soup separately: shangtang is refined with lean meat, old chicken and ham, snake soup is added to the yuan aged orange peel and bamboo cane, and after boiling the soup, the slag is discarded and the soup is left behind, and the soup is added as the soup base of the snake soup.
When adding juvenile chicken shreds, Yoshihama abalone shreds, winter shoot shreds, winter mushroom shreds, fungus shreds, flower glue shreds, tangerine peel silk, the lemon leaves accompanying the soup should be more young as green silk, plus the snake shreds that have not been boiled in the soup, push a thin mustard into a soup, so as not to lose the true color of the Jiang family. (Incredibly complicated program, tired to listen to)
After the war, Wu Hanen fled to Hong Kong and pushed carts in the alleys of Central to sell TaiShi snake soup. After the third generation of Wu Yong took over, the civets were added to the snake soup, and the "dragon, tiger and phoenix" were gathered, and every winter, everyone smelled the incense and gathered in front of the small wooden car to eat a bowl of hot snake soup to nourish and warm.
The former Civet Snake Feast
More expensive than the Bao Ginseng Wing Belly Feast
After selling thousands of bowls on the day of snake soup, Wu Yong opened a shop on Stanley Street, beginning with the word "Snake King", plus the "Fen" of the first generation of founders to name it, which is the conventional naming method of snake shops in the industry. It is said that each district police station has a list of snake kings, and if a citizen encounters a snake to report a crime, the police will ask the snake shop owner to go out to catch the snake.
The traditional snake shop has a snake cabinet, and there are thousands of snakes in the cabinet, which means that the material is fierce, and the snake king Fen is also, until the 60s, Wu Yong married a wife who was very afraid of snakes, and only removed the snake cabinet and did not kill snakes in the store. Other snake shops did not have live snakes in store until after SARS in 2003.
In the 1960s, Hong Kong had a mix of Chinese and Western cuisine, a developed diet, and people's tastes changed rapidly, and Mrs. Wu Yonghe thought that it was difficult to cater to the market with a snake soup, so she developed a harmonious stew soup and Cantonese side dishes to attract diners.
In the summer, there are refreshing snake juice soaked chicken, flower glue lily stewed water duck, in winter there are warm grains of moist intestine slippery chicken pot rice, flower glue sea cucumber stewed snake belly, small dish soup water deeply welcomed by the neighbors, even hang Seng Bank's big class, also designated snake king Fen to provide lunch, snake king fen also slowly transformed from a snake shop, into a Cantonese restaurant.
Now, the snake king Fen is presided over by the fourth generation Wu Baocui (gigi). After gigi took over, he did not add the Taixin style of dishes, but adhered to his father's cooking concept of "less oil, no MSG, and fresh ingredients", and each bowl of snake soup was stewed with enough materials and each cup of soup to maintain a good brand reputation.
The financial upstarts who work in Central all regard Snake King Fen as a canteen, in addition, there are also many gourmets who book a banquet, gigi will be based on the understanding of the taste of the guests, Zhang Luo good wine and dishes, in short, mention the snake king Fen, everyone will always cheer and clap: there is good food!
A delicacy that Snake King Fen can't miss
For friends who come to Hong Kong to forage for food, Snake King Fen must be a stop that cannot be left untouched!
Must-eat Taishi five snake soup, with tree banyan trees, rice shovels, three cords, white flower snakes and golden feet with boiled soup, the soup is clear and flavorful, with lemon leaves and thin crisp embellishment, the elegant appearance has made you forget the fierce appearance of the snake.
To eat snake soup, be sure to have chrysanthemums, lemon leaves and thin crunch. Snake meat is hot and dry, and the heat is cleared with chrysanthemum; snake meat is greasy, and lemon leaves are used to strengthen the stomach. Add a few slices of thin crisp to eat, and white porridge to fry the same truth, all in order to increase the taste.
Take a sip, the soup is fresh and smooth, if you have to use a word to describe this beautiful texture and umami, it can only be Qiong Pulp Jade Liquid.
The fishy taste of snake meat is heavy, and snake king Fen uses bamboo cane, red dates, and tangerine peel to remove fishy, but also uses a lot of ginger. The reason why it can't taste spicy is because the ginger shredded took three days to soak in water, soak, and the spicy taste is removed, leaving only the spicy, and the snake soup is still warm.
The wax flavor produced by Snake King Fen is also a must. The dachshund bite has a burst of rose dew, the flavor is rich, and a small slice can eat half a bowl of rice.
The most wonderful is to moisten the intestines, don't look at it black and not slippery autumn, the entrance skin is thin and fragrant, the taste is rich and delicate, a food is unforgettable! The sausage is made by chopping pork and duck liver by hand, adding ginger juice, and brewing casings, I didn't expect such a strange combination, the taste is so good.
If you like, you can also take a few bunches of sausages home to make pot rice.
Gollum meat didn't disappoint either. Each piece of crispy meat is evenly wrapped in mustard juice, sweet and sour. The hook is not thick or thin, the meat pieces are crisp and delicious, the store said, the sauce is made of hawthorn water, so the color is bright and the taste is natural.
There are also fried red meat with Dutch beans, steamed pork belly with shrimp paste, Wen Gong Zhai pot... They are all small dishes that are clear and fresh, suitable for summer meals, and in autumn, Snake King Fen will also add fragrant stewed snake brisket, fried snake balls, and lamb brisket pots.
In the tired journey, come to snake king Fen to order a few flavors of steamed vegetables, a bowl of snake soup, two cups of stew soup, happiness index real high ~ this kind of serious eating, sincere hospitality of the old shop, Peninsula Jun highly recommended to you.