There is such a group of shops, or warm, or nostalgic, or delicious, exuding thick smoke and fire; There is such a group of people, they are the hard work of every ordinary person, shining with brilliance...... "Shangcheng released a special column of "small" shops in the city", and everyone walked into a piece of perseverance, expectation, and freeze those moments full of feelings and hard work.
In this issue, Xiaoshang will take you into this "small" shop↓↓
There are many Shengzhou snack bars in Hangzhou, but if you want to find a whole set of Shengzhou dishes, there may be only one "Home Flavor - Banquet" opened in Shangcheng Jiubao. The boss's name is Zhang Hongmei, and in terms of food, he is a low-key existence like a Shaolin sweeping monkThe Shengzhou bad goods she made, whether it was a soaking rice or drinking some old wine, were all very good matches
The sweet party and the salty party can get the black rice dumplings
In the last few days, it is the beginning of the summer solar term, and Hongmei has made a lot of black rice and black rice dumplings
Eating black rice in the beginning of summer is a folk custom in Hangzhou, black rice contains anthocyanins, quercetin and antioxidants, etc., the old Hangzhou people often say: "Eat black rice, not afraid of mosquito bites". Hongmei's hometown of Shaoxing will also eat glutinous rice, but it is roasted with broad beans, bacon and wild bamboo shoots, and there is a custom in one place and another.
Black rice, "its color is green and bright", so it is also called green rice. Du Fu has a poem that says, "There is no green rice, so that my color is good", Tortoise Meng also wrote, "The black rice is newly cooked and fragrant, and it is normal to have a fast day", which shows that the folk have always had a tradition of eating black rice in Lixia.
However, many young people may not know that black rice is not actually made with black rice, but with good round and fat glutinous rice, squeezed from the leaves of the black rice tree into juice (scientific name is Nanzhu juice) soaked and dyed.
The black rice tree, also called the southern candle tree, is mostly wild and grows in hilly shrubs. Black rice leaves are rich in anthocyanins, phenolic compounds, etc., which are beneficial to the human body. Only glutinous rice and southern candle juice are used, which are handmade and natural and healthy. After steaming, the black rice is black and shiny, and the fragrance is fragrant.
Usually, black rice is sweetened with sugar, but there are also those made with meat floss, salted egg yolk, salted meat, and peas.
Red plum makes black rice with fat round glutinous rice from the Northeast. The southern candle leaves are bought, broken by a wall breaker, squeezed out the black rice juice, soaked for one night, and the herbs are fully impregnated.
Steamed black rice and soaked thoroughly. If you wrap zongzi, you can't have too much water, the glutinous rice will be rotten, and the zongzi will not be easy to form. Steam the black rice for 40 minutes, then simmer for another 20 minutes, just over an hour. Steamed and dipped in sugar to eat, soft and sweet glutinous.
Glutinous rice is eaten alone and is not easy to digest, but black rice with southern candle juice will not, and it is suitable for the elderly and children to eat.
And wrapping rice dumplings with black rice is really uncommon.
The local pig that Longyou kills every day, take three layers of pork belly, the ratio of fat and thin, cut into one centimeter thick slices, and then marinate them for one night with Hu sheep soy sauce, a little dark soy sauce, a little Hu sheep glutinous rice wine, ginger slices, and chives, so that they can be tasted.
The salted egg yolk is the egg yolk of the hemp duck, which is bright in color and fragrant.
Dried dumpling leaves are bought, soaked in cold water for one night, green and moist, with the fragrance of rice leaves.
In addition to the salty ones, sweet zongzi are also a favorite of southerners.
The sweet stuffed zongzi made of red plum is made of Jiande lotus seeds and red date paste.
"Usually the red dates are wrapped directly in the whole, I feel that there is skin and core to eat, and I have to spit it out, which is troublesome." Beat the red dates into jujube paste and put them into the filling, so that the zongzi not only retains the fragrance of jujubes, but also tastes clean and refreshing
A chef who came out of Zhejiang University
Counting on her fingers, Hongmei has been opening a hotel in Hangzhou for almost 30 years. There are many regular customers who have eaten for more than ten years, but there are not many people who know that Hongmei is "born in Zhejiang University" - Hongmei's cooking skills are still from Zhejiang University.
In 1995, Zhang Hongmei, a girl from Shengzhou, opened her first restaurant near Qiutao Road South Bus Station.
In 1995, Hongmei had just opened her own restaurant
In 1988, Zhang Hongmei entered Zhejiang University. Hongmei entered Zhejiang University, not to study, but to learn to cook - in the Shaw Science Museum of Zhejiang University, there is a restaurant dedicated to receiving VIPs, where she follows Master Wang Yougeng to learn to cook.
Wang Yougeng was previously the chef of Tianxianglou and a famous chef in Hangzhou.
Young Zhang Hongmei took a group photo with Master
During the years of studying cooking with her master at Zhejiang University, Zhang Hongmei grew her cooking skills and knowledge.
In 1999, Zhang Yimou took the movie "My Father and Mother" to Zhejiang University for a roadshow, and he ate dishes made by red plums. Zhang Ziyi was not famous at that time. We arranged the dishes, they were very talkative, and there was no special explanation. ”
In 2000, the commemoration of the 100th anniversary of Xia Yan's birth was held in Xia Yan's hometown of Hangzhou, and the second college student film festival of Zhejiang University was also held at that time. There are many celebrities in the literary and artistic circles, Qin Yi, Jiang Wen, and Hongmei have all been received.
In 2000, Zhang Hongmei and Qin Yi took a group photo
"At that time, there were many exchange activities in various aspects of Zhejiang University, and I cooked for many presidents of world-class universities!" Hongmei recalled with a smile, "Once the president of Harvard University came, and we also cooked the dishes. They said they wanted to meet the chef, and at first it was our general manager who went in, and they said, I don't want to see you, I want to meet the cook. ”
Master Wang Yougeng worked until he was 80 years old and died at the age of 102.
Zhang Hongmei took a group photo with Master
Hongmei later came out and opened a restaurant on her own.
The old store of Hongmei on Stadium Road, a restaurant in the hometown
Hongmei's new store in Jiubao
In October 2019, Zhang Hongmei's 13-year-old "Returning to the Hometown Restaurant" store on Stadium Road expired, and Hongmei opened a new store at No. 8 Jiuchang Road, Jiubao, which is now "Home Flavor-Banquet".
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