At the beginning of the 20th century, the long feudal dynasty reluctantly withdrew from the stage of history in the midst of gunfire and innovative ideas, but the residual poison was still not dissipated. For example, the so-called orthodoxy of male superiority over female inferiority is still prevalent. One day, the "Analects" magazine edited by Lin Yutang received an article entitled "Giving Birth to a Man and Having a Daughter", which pointed directly to the concept of male power that prevailed at that time, which read: "Whoever is a wife, no matter how good your de Rong's speech work is, but if you can't give birth to a son, according to the law, you will have to be expelled by your husband; even if the 'husband is mighty' and can't bear to force the order to return, you have to quickly learn to be interesting, and after persuading the husband to take a concubine, you hide under the beautiful name of 'no jealousy' and watch your husband sleep with another woman." ”
This work is avant-garde, many women have watched it and called it addictive, while many men have seen it intuitively and ashamed. No matter how the world reacts, they are spectators. For the author of this article, her life began with the first payment, and a huge turning point took place. She successfully transformed into a writer, and with her praiseworthy articles, she became a superstar who could echo Zhang Ailing in the Shanghai literary scene at that time. She is Su Qing.
Don't look at Su Qing's ideological popularity and unscrupulous rampage, but in terms of diet, she is also one of the many sentient beings who "eat fireworks in the world". Su Qing likes to taste those delicious foods, but also likes to record these delicacies with her own writing, record the sour, sweet, bitter and spicy that she has experienced with delicious food, and based on this, express her own views and opinions on these delicacies. She has many such articles, such as "On the Eating of Ningbo People", "Eating in Summer", "Eating and Sleeping", "Rice", "Broken Meat", and so on.
Su Qing likes to eat Ningbo cuisine, which does not need to cite too much evidence, just look at her "Talking about the Eating of Ningbo People", it is full of imprints. This woman who was born in Ningbo and was named "Ningbo Empress" in the past with the talent of one of the thousands of miles, when talking about Ningbo small dishes, is described as follows: "I think the characteristics of Ningbo small dishes are not to lose their original taste, fish is fish, meat is meat, unlike Guangdong people, Suzhou people, casually fry only what small dishes are matched with seven or eight kinds of help, soup and vinegar dishes are put more, the result is that fish is not like fish, meat is not like meat." ”
When it comes to Ningbo cuisine, many people's first reaction is that there is more seafood. Indeed, due to its unique geographical location, Ningbo is easy to get gifts from the sea, and Ningbo people are also good at skillfully integrating these gifts into three meals a day, or steaming or roasting or stewing, the taste is tender and soft, while retaining the original taste of the ingredients, and more valuablely, the color is very attractive when plated. Although Ningbo cuisine cannot become a cuisine independently, it is famous for its salty, fresh and smelly cuisine, and has become an indispensable and unique variety in Zhejiang cuisine.
Ningbo vegetables In which Su Qing first pushed rock sugar turtle. For this dish, Su Qing once confessed that she was influenced by her grandfather and fell in love with this unique delicacy: "Rock sugar turtle is my grandfather's favorite food, my grandmother often paired them with high-quality dishes, put them in a fire pot to stew for most of the day, when you look closely, the turtle pieces inside are just boiling bubbles." ”
The rock sugar turtle mentioned here is the best in Ningbo cuisine, ranking first among the top ten famous dishes in Ningbo, and is known as "the dominant one". The reason why Su Qing is exposed to these famous dishes that can only be touched by non-rich and expensive families has a lot to do with her family origin.
In 1914, Su Qing was born in a generation-old Feng family in Yin County, Ningbo, Zhejiang Province, and in the eyes of the locals, the Feng family's family was very well-off. Su Qing's grandfather was a man of many years, and later became a businessman, and after his life became solid, he gradually became a landlord, living around thousands of acres of land, belonging to the new citizen group in the city, and was also a well-known famous family. Wealthy families naturally pay more attention to food than ordinary people, and even these dishes that are not easy to serve have become daily dishes.
To this day, rock sugar turtle is still a dish that Ningbo people are proud of, in addition to the delicious taste, what is more interesting is that it has a magical taste of "sweet in the mouth and salty in the taste". I don't know which gourmet created such a wonderful dish, or how this dish was widely loved and circulated, but the two ingredients in this dish are simmered at the same time, but they have a refreshing taste. Rock sugar is catalyzed by the heat and melts into the turtle little by little, making this dish not only delicious and unstoppable, but also rich in nutrients.
Rock sugar turtle is mainly made of turtle as raw material, and the condiment is rock sugar, this dish should pay attention to fire in the preparation. Grill the turtle until the meat is tender, then add rock sugar, red soy sauce and other ingredients and continue simmering for 20 minutes. When the lid is lifted again, the meat and skirt are soft and sticky, and the juice can be collected over high heat until the marinade is viscous, at which point the yellowish, sweet and sour rock sugar turtle can be drizzled with cooked lard.
The reason why Su Qing likes to eat this rock sugar turtle is because it not only integrates a variety of substances such as iodine, protein, iron and vitamins, but also fully absorbs the moisturizing and sweet characteristics of rock sugar, which can not only nourish yin and qi, but also dispel heat and deficiency, and can also dissipate and eliminate scabs. Because of this, it has always attracted countless early adopters to cook this traditional fire dish in April and May every year, and it is said that this April and May is the best time to cook rock sugar turtle.
Regarding this dish, there is also a local legend about the rock candy turtle and the Keju High School "dominant", although I don't know whether the legend of this dish is true or false, but the meaning of this dish is indeed beautiful, and it has indeed been sought after. And from ancient times to the present, it has not been eliminated by people's increasingly picky tastes, on the contrary, it still attracts countless people to taste it and like it, which is admirable in itself.
A very distinctive method in Ningbo cuisine is roasting, su Qing highly recommends this cooking method: "Many of Ningbo cuisine are grilled by fire, whether it is vegetarian or meat dishes, the 'roasting' kung fu in Ningbo cuisine can be described as unique, fire roast meat, fire roast duck, fire roast kohlrabi, all without trouble, without wood." But after all, the things that burn enough are melted in the mouth, and do not have to be chewed, suitable for all ages. "Moss small square roast" is also ranked among the top ten dishes in Ningbo.
Moss Grill is a delicious and nutritious traditional dish with its thick marinade, crispy meat and fragrant moss. This dish combines meat and vegetables, coupled with the catalysis of charcoal fire, the boundaries between meat and vegetables are broken, and they begin to merge into each other until they are integrated, and this small square grill can present the most perfect side in front of all diners.
The main ingredient of this Ningbo dish is pork belly with pork belly and fresh moss. To make this dish, you can first cook the pork ribs in the pot until it is seven years old, then add the ingredients such as shallots, rice wine and soy sauce and simmer over low heat until crispy, and finally collect the marinade from the pot on high heat.
The moss rich in protein and vitamins is also put into a hot oil pan and fried quickly, you can fish it out, sprinkle it with sugar, and finally spread the red and crispy pork ribs on the moss, you can taste the fragrant and delicious roast of the moss cube.
The dish looks red and green, and the taste is crisp, salty and sweet. Pork ribs are fat and thin, the taste is soft and sticky, the moss is verdant in color, fragrant and delicious. The sticky pork ribs with moss not only add fragrance, but also go to greasy and make people appetite-boosting.
Su Qing loves to eat this moss dish rich in Ningbo local characteristics, because it is not only delicious, but also moisturizes the skin.
Su Qing is a literary goddess with a towering ideological realm but a pyrotechnic atmosphere in her life. She saw all the prosperity, and finally the dust settled and returned to the ordinary. It is precisely in this way that you can write those mouth-watering gastronomic masterpieces. Su Qing is such a woman who knows how to taste the sour, sweet and bitter life.