1. Wuhan University special exhibition with grandpa love to eat bean skin
Recently, Wuhan University had a special exhibition that attracted the attention of teachers and students. Sponsored by Hunan Provincial Museum, Changsha Museum, And The Propaganda Department of the Party Committee of Wuhan University, and donated by Wuhan University alumnus Chen Dongsheng, the Wanlin Art Museum (the museum is named after Mr. Chen Dongsheng's father) is a theme exhibition on the artistic image of Grandpa jointly organized by Wuhan University and several cultural and cultural institutions in Hunan Province.
It is said that nearly half of the 100 pieces (sets) of art and cultural relics on display are on display for the first time.
What I am curious about is that the multicolored orchid pattern porcelain cup under the glaze of Liling that Grandpa used can actually be preserved to the whole, which is really rare!
I remember that my grandfather loved to eat Mao's braised pork the most, and my favorite thing to eat in Wuhan was bean skin. Grandpa also made remarks, "Bean skin is the flavor of Hubei, we must maintain it", "you have created famous snacks for Hubei, and the people thank you." ”
After watching the special exhibition, I was very shocked and had a richer understanding of my grandfather. Since it comes to the favorite bean skin, the special exhibition is completed, see the internet has a famous four seasons of beautiful soup buns, in Forte East Lake International, close to Wuhan University, the main is the traditional soup buns and retro version of the bean skin, it is said that Wuhan ranked second, direct taxi to taste.
I haven't eaten such an authentic bean skin in a long time! Outside are squeezed dried vegetables glutinous rice indiscriminately filled, the four seasons of the United Forte East Lake bean skin is not only meat diced bamboo shoots clove mushroom diced, as well as the old Tongcheng used to put green beans and pork belly, and glutinous rice thin, filling a lot, is indeed the old taste of the old brand, the girlfriend super love it!
"In Wuhan, Laotongcheng was once famous for operating three fresh bean skins, like Grandpa Mao who tasted the bean skins here at least 4 times, and 'liked' them every time, but he had little interest in hot dried noodles." Moreover, according to his recollections, when there was a revolution in the early years, there was a bean skin stall at the door of the current peasant training center. At that time, the bean skin was probably not what it is today. However, I guess he fell in love with bean skins from then on. I said to my girlfriend.
"It turns out that the history of bean skin is so long!" After sighing, she then made the following evaluation:
"Four Seasons Beauty" is worthy of a century-old brand, not only the fresh shrimp soup wrapped tomato soup bun is done well, the charcoal bun carb roasted wheat is also amazing, the lean meat glutinous rice filling is boiled to make the water and milk blend just right, the entrance is mellow and mellow, not worse than Yan's ah. (Later eat roasted wheat do not have to go to Hankou queue) carbohydrate stacked carb bean skin is also extraordinary, egg skin egg fragrant rice aroma is remarkable, glutinous rice selection is exquisite, I found the marinated pork belly in the meat diced bamboo shoot whistle, unexpected surprise! Delicious meat ravioli, osmanthus paste rice wine, small fried buns... Unfortunately, I only brought a stomach, and I was almost full halfway through the meal.
It is recommended that the boss design a nine-square grid set, the same small plate, so that friends from other places can see the breadth and depth of my famous snacks in Wuhan!
Four Seasons Meidong lake store, I obediently praised it as the "light of Wuchang" of traditional Chinese snacks.
2. Wuhan's long-established soup buns
When it comes to soup buns, the beauty of the four seasons is always the white moonlight in the hearts of Wuhan people.
In the Qing Dynasty Ganquan (Yangzhou) people Lin Lanyi said in the "Three Hundred Soups on HanShang" "Soup Meat Buns": "Spring and autumn and winter, the broth is easy to condense. It is poured into the thin noodles of Luo Mo with a coagulator, thinking that it is a bun, and when it is steamed, the soup melts without leaking. Yangzhou tea shop, more than this is good at. In addition, Lin Lanyi also gave Shiyun: "It is difficult to swallow and easy to taste, and the group is the most hidden." The external strength does not have to be despised, and the heat must be prevented from exploring the soup. "It can be said that the psychology of the person who eats the soup bun is expressed to the fullest, the soup bun is delicious, but it is necessary to prevent burns!"
Wuhan's soup buns, originating in the Lower River, have been localized, with the beauty of the four seasons as the most important, paying attention to "thin skin, fresh soup, tender filling, and uniform flowers". The freshly basketed Four Seasons Soup Bun, accompanied by aged vinegar, ginger shreds, etc., must be eaten within three minutes, otherwise the best tasting period will pass. Delicious as si, so very early there is a saying that "less than the beauty of the four seasons, in vain to travel to three towns".
Today's four seasons of beauty, is still the soup bun first, fragrant three towns. Its flagship store on Jiqing Street specializes in handmade freshly made soup buns, and there are long queues every day. In addition to the soup buns, the Four Seasons Forte East Lake Store creatively launched the retro version of three fresh bean skins, chicken crown dumplings, retro version of hot dry noodles, old noodle fried buns, old Wancheng sour plum soup, etc., which can be called the most complete and elegant old shop in Wuhan, and is the window of Wuhan for foreign tourists such as East Lake, Museums, Wuhan University and so on.
Founded in 1922, the 99-year-old brand is timeless.
3. Celebrities and Wuhan cuisine
As the most complete and elegant old store in Wuhan, the Four Seasons Forte East Lake Store has welcomed many distinguished customers.
For example, Mr. Gao Yi, a Japanese friend, chose this place for the fourth time he came to Wuhan.
As a doctor of international relations at Peking University and a legal adviser to former Japanese Prime Minister Yukio Hatoyama, Mr. Takae has been promoting sino-Japanese friendship over the years.
He told Ms. Zhang Ting, secretary general of the Hubei Chamber of Commerce in Japan, who accompanied him, "Before coming to Wuhan in a hurry, most of them were business matters, eating and staying in the hotel, this time I want to experience the authentic taste of Wuhan." Considering half a day, Sister Ting took her to the Chinese time-honored Four Seasons Mei Tang Bao Forte East Lake Store, which is a 99-year-old soup bun that will be a hundred years old next year.
Speaking of old brands, Japan has many old brands, hundreds of years are not a minority, they may not have a large area, complicated decoration, mostly in the ordinary street corners, community homes, products are not much, two or three are enough, but the inheritance is very good. Mr. Gao Yi feels that the beauty of the four seasons has been passed down to this day, which is very rare.
Previously, he went to Huanggang, visited the hometown of General Lin Biao, and increased his footprint in China to 84 cities. This time in Wuhan, when he picked up a bowl of hot dry noodles filled with Pandan Society utensils and mixed it himself up and down, the aroma overflowed, "I still eat such a good taste for the first time." Mr. Gao Yi praised in authentic Mandarin, and after seeing him finish eating a bowl, he quickly asked for another bowl. Everyone laughed.
Mr. Gao Yi said, "Before I didn't like hot dry noodles, I ate it in the hotel, it was too dry, and I choked up." But this bowl of hot dry noodles of The Beauty of the Four Seasons has changed my opinion, and it is really fragrant! ”
Subsequently, Mr. Gao Yi opened the foodie mode, a plate of retro version of the three fresh bean skins, tasted tomatoes and fresh broth buns, and drank a cup of old Wancheng sour plum soup. "It's too early here, I'll come back again!" When he was about to leave the door, he said this, and the words were full of attachment to Wuhan and the true color of an authentic foodie.
In addition, it is said that retired gymnastics champion Yang Wei and his wife often come here prematurely, hoping to meet him one day and ask him to sign a name... And Mr. Kang Hui also praised the beauty of the four seasons, not to mention the leaders of the older generation...
As a loyal early fan of Wuhan, how can you not love the beauty of the four seasons?
For more Wuhan cuisine, please join
(Circle cards have been added here, please check out the today's headlines client)