Changzhou, a famous cultural city with a history of more than 3,000 years. The long history and unique rich products have left a lot of precious wealth for the food culture here. Celebrity chefs in Changzhou like to describe the flavor system of local cuisine in terms of inclusiveness, while local gourmets prefer to use "Changzhou local cuisine" to mark a unique definition of their hometown's gastronomic culture.
Today, I will introduce Changzhou's landmark food - three fresh wontons.
Changzhou Sanxian Wonton was founded in the early years of the Republic of China, the founder is Master Wang Zhaoxing, who worked as a chef in Shanghai that year, returned to Changzhou after the end of the Anti-Japanese War, and set up a wonton stall at the entrance of the People's Park. Because his three fresh wontons are really delicious, there are many people who like it, and he slowly became famous, so he opened a three fresh wonton shop. Gradually developed into today's Sanxian Food City, after the careful development of several generations of famous teachers in sanxian Food City, the formation of today's "thin skin and tender filling, clear and delicious soup, pleasant color, rich nutrition" unique flavor.
Why can three fresh wontons last forever? The first is the secret refining of the skin of three fresh wontons. Choose high-quality starry flour, the water temperature is exquisite, spring and autumn with room temperature water, summer with ice cold water, winter with 20-25 degrees of warm water to mix flour. It is necessary to add egg whites, not only to increase the toughness and smoothness of the skin, but also to put the pot without paste, thin and not broken; the second is that the filling is made of pork as the main ingredient, supplemented by fresh grass carp, river water shrimp, eggs, and then add ginger and shallot juice, ice water and rice wine, salt and so on. Be sure to use a juice made of green onion and ginger, not minced green onion and ginger. During the ripening process, due to the protein coagulation, not only the filling is kept fresh and tender, but also the original taste is maintained; the most important bowl of "delicious" wonton soup is even more eye-catching. The broth is made of fat pig cylinder bones, hens or chicken skeletons every other year as raw materials, and the simmering is slow and boiling, so that it can be eaten clearly and umami. The next ravioli is placed in a bowl, only full, add the broth, the color is tooth white, hanging in the clear soup, the soup and the wonton are clear and white, and the contrast is contrasted. Embellished with garlic and egg skin silk, its white, green and yellow colors shine together, dripping lard, which makes people pleasing to the eye and have an appetite.