Net oil rolls in Changzhou
Although it is not famous at home and abroad
But it is the "heart" of Changzhou people
Historical allusions
The Song Dynasty eventually grew old in Changzhou's great literary hero Su Dongpo
One day, when I was eating rice balls, I suddenly had a fantasy:
If the bean paste is hidden inside, the outer snowcoat is wrapped, such as the concoction of cake balls
Changing the steaming method to the method of frying is not a delicacy
Try to cook it yourself, and it goes through a lot of twists and turns
In the end, he did not fully master the "snowsuit" production technique
It can only be wrapped in egg whites, and the finished product is not ideal
After often the state celebrity chef repeated speculation
It evolved into today's Changzhou famous spot
It looks like a puff, wrapped in bean paste filling, but also wrapped in changzhou people's childhood memories and sweet blessings.
Located in the center of Changzhou, the century-old shop Detaiheng has daily diners. Cheng Wenhao, a 50-year-old native of Changzhou, must order a net oil roll every time he comes here. He recalls the first time he ate the net oil roll, he was also burned by the bean paste inside, and he thought it was delicious.
Features of the mesh oil roll
The most amazing place about the mesh roll is the outer "net", taken from the mesentery of the pig, because there is a fat attachment, so it is called a lard mesh.
The highest state of a mesh roll is ivory and spherical. Fu Xueping, president of changzhou cooking and catering association, introduced that because the production method is exquisite, the scene of the masters exchanging the net oil roll technique is like a kung fu meeting of martial artists, not only the practice is thoughtful, but also very exquisite to eat. The mesh oil roll bites down the bean paste in a semi-soup shape, and a little liquid is the best.
Nostalgia
Yuan Maohong, a native of Changzhou, worked at the Changzhou Hotel in the early 1970s and was stationed in the U.S. Embassy by the Ministry of Foreign Affairs from 1991 to 1995. When he first arrived in a foreign country, at the Chinese and foreign people's meeting, he made a net oil roll.
Now every time he invites friends from other places to dinner, Yuan Maohong will order a net oil roll. The waiter would gently remind you every time to wait for a while. He nodded slightly, familiar with it: 12 pieces, 4 egg whites, took 15 minutes. But the taste of this hometown is worth the wait.
Ten miles of spring breeze and ten thousand miles of road, everywhere Su Xiangzhao homecoming. Jiangsu News Broadcasting's annual planning "Hometown Music and Nostalgia", a documentary that belongs to your voice, is presented to you.
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One Communication (CZ_CBS) comprehensively sorted out the release of the Jiangsu Development Conference
Editor of this issue: Yin Bang
Editor: Yin Bang