Tangyuan, also known as tangyuan, many regions in China have always had the custom of eating tangyuan during the Lantern Festival since ancient times. "The seasons are three Wu heavy, and the circle is uniform and the same", the Southern Song Dynasty poet Zhou Bida once wrote a poem about TangYuan. Tangyuan takes its shape and sounds round, which means reunion and circle. Tomorrow is the Lantern Festival, after eating tangyuan and making a lantern festival, it is really the end of the Year.
In addition to being able to eat traditional hemp heart tangyuan in Hangzhou, the reporter of Hangzhou foodie also found a lot of different tangyuan from all over the world, they are sweet and salty, each with its own flavor, which one do you most want to eat?
Wenzhou Tang Tuan Shop Ma Xin Tang Yuan
Wenzhou Tangtuan Restaurant, which has a history of nearly 100 years, is the best choice for many Hangzhou people to eat tangyuan, and once created a sales record of selling 60,000 handmade tangyuan in a single day. Signature Hemp Heart Tangyuan, a bowl of 8 pieces, the portion is solid, the skin is sticky but not sticky teeth, and the black and dull Hemp Heart Filling is fragrant and delicious.
Many gourmets value the tangyuan here by hand every day, hand-pick out the fascia of the lard plate oil, mixed with fragrant sesame seeds and sugar, the fragrance alone is enough to make the population overflow. "The skin of the tangyuan must also be made of the best glutinous rice flour, kneaded by hand to make it soft and thin, and the tangyuan produced by this way is delicate and lubricated, and it is not easy to crack." Wang Liping is a teacher in wenzhou soup dumpling shop, where she has worked for more than ten years, basically she will make snacks on the menu.
"Wrapping tangyuan is a hard job, at 3 o'clock in the morning, you have to start making stuffing with flour, and whenever there is a festival, you even have to ask 'foreign aid' to help." Wang Liping told reporters, "Now the list of online platforms has grown a lot, last year's winter solstice takeaway tangyuan once 'burst single', this year's Lantern Festival, we plan to arrange 10 masters to start work at the same time to ensure supply, they are skilled workers, one or two seconds can pinch a soup ball." ”
Wenzhou Tangtuan Store also opened a WeChat group online group purchase spelling list, many old customers booked the fresh delivery on the day of the Lantern Festival a week in advance, waiting for home delivery, so that they are not afraid of not being able to eat this hot tangyuan on the same day.
Fordo rice noodles Bean noodle dumplings
Diagonally opposite the Baoshan Hotel on Stadium Road, there is a "Fu duo rice noodle" shop, many people often look at the wrong name, read as "cat duo rice noodles", but also think that it may be related to fish, but in fact, it is a vegan rice noodle shop without meat, eggs and milk.
In recent days, the number of bean noodle soup balls in the store has been particularly high. This tangyuan is both traditional and foreign, with a traditional hemp heart tangyuan on the inside and a sautéed soybean flour on the outside. Last year, a variety of soy milk products became popular, and soybean flour suddenly became a fashionable internet celebrity ingredient, with a wide range of drinks and desserts.
The special feature of this dumpling is that it adopts a vegan approach, removing the lard ingredient from the traditional hemp heart dumplings, and then wrapping it in soybean flour and drizzling it with boiled brown sugar juice. I thought that the ma xin tangyuan would have no soul after removing the lard, but I didn't expect to eat it full of flavor, not sweet and not greasy, very refreshing, and it was a small freshness in the tangyuan.
Gu Qin is the founder of Fu duomi line, in the catering industry for 8 years, coincidentally fell in love with vegetarian food, feel that vegetarian food is not only healthy, but also can do very delicious, there is the idea of opening a vegan restaurant. Since the opening of the fordo rice noodles in May 2019, it has circled a large number of vegetarian enthusiasts.
Wang Agai Beixiang Tangyuan
In Zhejiang Longyou, there is a kind of Beixiang tangyuan that has been passed down from generation to generation, it is different from the general tangyuan, it is very large, the belly is round and pointed, the skin is thin and filling, the taste is unique, and it is a rare salty tangyuan. In the past, I couldn't eat when I went out of the dragon tour, but now I can go to this snack bar from Quzhou in Hangzhou, Wang Agai, and you can have a full meal.
Many southerners who are accustomed to eating sweet tangyuan have eaten a bite of Beixiang tangyuan, and they will immediately subvert the stereotypical understanding of tangyuan. The dumplings are soaked in the bottom of the bowl, and when you take a bite while it is hot, the rich gravy immediately gushes out from the soft and sticky skin, and the dried bamboo shoots and tofu in the filling are particularly salty and delicious under the background of the soup.
The production process of Beixiang tangyuan is extremely complex, including a series of links such as soaking rice, drying rice, grinding rice, kneading powder, and stir-frying filling. One of the most critical is that it is necessary to use the local unique "seven-day flour", which is made of the best new glutinous rice harvested in autumn, soaked in seven patios of water, and made after seven days of exposure, so that the skin of the cooked tangyuan will be softer and more sticky and non-sticky.
The filling of the tangyuan is very solid, lean meat, fresh dried bamboo shoots, delicate tofu, dried fragrant, although it is not a difficult ingredient to find, but expensive in freshness, the taste of these ingredients blends with each other to penetrate, and it is both delicious and chewy after cooking.
When wrapping the rice balls, the powder balls are first kneaded into the shape of a wine cup, then the filling is added to the inside with a spoon, and finally a pointed tail is left at the mouth, which the locals say means that you will come out and live a good life.
Li Yu and his two-headed Wu DaXian vegetable tangyuan
For jinhua people, it is the time to eat Tangyuan, a big immortal dish. Daxian vegetables are unique vegetables in Jinhua Lanxi Huangxiang Village, is only Jinhua people understand the "fresh goods", the shape is a bit like banana leaves, and dried beans are wrapped together into the tangyuan, cooked with soup, pick some lard, drizzle with soy sauce, sprinkle some green onions, a bowl of Lanxi special tangyuan out of the pot.
Daxian vegetable tangyuan in Hangzhou a specialty store specializing in Lanxi snacks "Li Yu and his two heads of Wu" can be eaten, tangyuan large ingredients, soup salty and appetizing, small appetite girls generally four or five can eat enough.
Compared with the larger xiancai tangyuan, the bamboo shoot ding meat tangyuan is more loved by the people of Hangzhou, and the price is consistent with the big xiancai tangyuan, 19 pieces 9 a bowl, a bowl of five.
Li Yu and his two heads of Wu have 10 stores in Hangzhou, in addition to tangyuan, there are a variety of Lanxi special snacks, chicken dumplings, beef noodles, radish meat balls, rice rice dumplings, meat dumplings... Most of the meat used in these snacks is made of high-quality two-headed black pork, and various snack ingredients are also from Lanxi locality, vinegar, soy sauce, etc. are brewed by ancient methods, which is listed in the provincial "intangible cultural heritage" of the heritage food. Even the white peppers used in the store are grown in the Lanxi area. Therefore, many Lanxi people come here to find their hometown taste.
Li Yu and his two heads of Wu zhang Jianfu told reporters, "Taking the Fengqi Road store as an example, usually a store sells almost a hundred tangyuan a day, and before and after the Lantern Festival, it must sell at least 500 copies." ”
Miss Fu ice mashed dumplings in Chengdu
As a home-cooked dessert, ice mash tangyuan is as popular in Chengdu as Hangzhou's Dingsheng cake. Because of this, when the founder of "Miss Fu in Chengdu" opened a string shop, he also deliberately retained this simple dessert of childhood. Many friends in Chengdu also said that eating ice tangyuan is like returning to the summer of childhood.
With the various red oil hot pot and skewer shops blooming everywhere in Hangzhou, mashed ice powder and ice soup balls have also become popular through the hot pot menu. Experienced foodies will remember to order a bowl when eating red oil hot pot, and tell the order brother not to rush to it first. After half a tour, the red oil pot became more and more spicy, and the brain door began to sweat, and a bowl was placed in front of each person.
The soul of the ice mash dumplings lies in the small dumplings and mash. Small tangyuan, the most superior nature is the glutinous rice dumplings hand-rubbed every day; mash, which is the sweet wine brewed often eaten by Hangzhou people, although it is not difficult to make, but it is also quite laborious. The shape of the ice mash dumplings is also very exquisite, and fresh fruit and peanuts are added before serving.
The bowl of ice mash dumplings contains finely chopped ice piled up into hills, the tip of the hill is covered with mash with rice flavor, poured with a spoonful of handmade brown sugar, and the cold air is faintly bubbling when served. A large spoonful to swallow, smoothie ice fragrant, tangyuan Q bomb, the aftertaste with a little sour, the fire instantly reduced by half, only sweet in the mouth, can't help but admire the Chengdu people for eating spicy exquisite and enjoyment.
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