Tonglu County is located in the northwest of Zhejiang Province, on the banks of the Fuchun River, a county under the jurisdiction of Hangzhou City, Zhejiang Province, located in the western part of Zhejiang Province, the middle of Hangzhou City, low hilly area, the confluence of the Fenshui River and the Fuchun River, surrounded by mountains on all sides, the central part is a narrow river valley plain, with hills in between.
Tonglu has a long history, with a history of 1787 years. According to volume 25 of the "Yuanhe County Atlas", Tonglu is known for its name. However, there are different theories about the origin of the name of Tonglu County, for example, the "Fang Yu ShengYun" says: "In the past, some people took medicine to tie the knot of Tonglu Tongmu, referring to Tong as a surname, so the mountain name Tongjun and the county name Tonglu."
In Tonglu's dining culture, its dim sum snacks are rich and colorful, of which seasonal rice dumplings are the most popular. Rice dumplings can be used as a staple food or as a snack.
The traditional way to eat it is: steaming. Place fresh or quick-frozen rice dumplings on a steaming drawer, steam until the skin of the rice dumplings shines, fingers gently press the elasticity to eat, boiled. Put the rice dumplings in porridge or boiling water, or put them in the vegetables and soaked rice, and slow cook them over low heat until the rice dumplings surface. You can also take the rice dumplings and put them in a microwave dish without thawing, and you can eat them after about 5 minutes on medium heat. Of course, you can also enjoy other delicacies in Tonglu.
Cabbage and spring shoots
Lettuce and spring shoots are both spring foods, characterized by simple preparation, rich nutrition and refreshing taste. It is a kind of edible wild vegetable that people love, known as the "queen of wild vegetables", and its nutritional value is very high. Eating cabbage in spring has more "Yangchun March day, cabbage sai lingdan". Spring shoots are definitely the most delicious dishes on the spring dinner table of our Tonglu people!
Broccoli
Every spring, tonglu people's dinner table is indispensable to this dish - golden broccoli! Golden cauliflower, formerly known as Alfalfa, is mainly distributed in the middle and lower reaches of the Yangtze River in Jiangsu, Zhejiang and Shanghai. Stir-fried broccoli, scrambled eggs with broccoli, garlic broccoli, wine-flavored broccoli, etc., are all common golden cauliflower methods.
Cabbage head
Every year in March and April, the head of the cabbage will appear on the table of the Tonglu people, and the head of the cabbage is the most tender. Whether it is stir-fried or soup, it is very delicious. Yellow and green with yellow and green heads, tempting appetite, soft pine and salty aroma, is a special dish in the Jiangnan region.
Frozen rice sugar
Frozen rice candy, also known as fried rice candy, used to be a Spring Festival, every household will be busy making frozen rice candy, a variety of frozen rice candy can be made into several cylinders. However, with the continuous improvement of people's living standards, this traditional custom has gradually drifted away.
Maran head
In Tonglu, there is a habit of eating Malantou in spring, and Malantou, as a wild vegetable often eaten locally, is also deeply loved by Tonglu people. As soon as the spring breeze blew, the fields and the small river were full of fluffy and fluffy new-haired Maran. The most common method is to mix the malan head with dried incense or stir-fry the maran head, which is the childhood memory and taste of many Tonglu people.
Baguette
After the fifteenth day of the first month, a traditional snack will appear on Tonglu Street, the bagu cake, which is steamed from sugar, glutinous rice flour and lard. Then use green green fruits, yellow kumquat cakes, brown walnut flesh, red preserved candied fruit and red and green silk, decorated with white cakes, the color is delicious and sweet, oily and sticky, soft and loaded. One bite is hard to forget.
The Tonglu season began in the late Song dynasty and early Yuan Dynasty, and has a long history and splendid culture. Among them, the feast of the season can be described as a folk feast. Its dishes are all cooked according to the origin of home cooking, although it is very earthy, but it represents the style and characteristics of Tonglu home cooking.
Langyuan Alpine is one of the villages in Tonglu earlier in the new season, where there is a local dish "egg noodles", as well as "braised shrimp" produced in LangyuanXi, but the most delicious thing is the bowl of pork belly with rice wine, soy sauce, fine salt, flour constantly stir-fried into wheat flour wrapped in meat pieces of "wheat flour meat", the color is brown and red, oily but not greasy, fragrant "mother's dish" can not be forgotten.
The dishes made of beef in the Narrow Creek area are only beautiful, especially the bowl of "pickled stalk stir-fried beef", beef and pickles are interpenetrated, you have me, I have you, not only has a good taste, but also a particularly delicious taste. Zhangwu's brown rice balls are minced by fine cutting and coarse chopping, mixed into coarse rice, and then steamed with tofu or tofu flowers made into large balls with pureed tofu and have a unique flavor.
The food culture of the season is unique in Tonglu, sitting down from nine or ten o'clock in the morning, you can eat Chinese food to dinner, even supper can also be eaten continuously, some Zhang San just ate and stood up, Li Si entered the door and sat down to change chopsticks and then ate. The housewife will serve you hot dishes, cook vegetables, and add vegetables to the ground, while the host will go to the jar to scoop up glutinous rice wine, add wine, and toast to accompany you to eat.
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