[Huizhou 95 on the tip of the tongue] Shendu Street, let me worry about the pot paste dumplings for more than 20 years
Sima Madness/Text
People, for food, have stubborn genetic continuations. Huizhou people, rice as the main food, noodles are mostly used for regulation. When I was a child, except for dumplings, which were my favorite, the rest such as powder skin and noodles were deeply resentful. But the partial mother loves the powder skin, and at this time, the bitter horse boiled powder skin will appear from time to time on my family's table. This thing is nothing less than a bitter medicine for me. The only noodles I remember as amazing to my taste buds are the pot dumplings on Shendu Street. It's just that since the yuanzheng side of junior high school, twenty years have passed, and the pot of dumplings has never tasted again. People often say "long-cherished wishes", probably refers to my heart for pot dumplings.
When I was studying, it was bustling. The pier is full of confectionery experts, wontons, dumplings, and toppings, which are the most common noodles among the townspeople. However, at that time, very few people in my family let me buy food outside. I don't remember exactly what time it was in the first month, I was on Shendu Street, and I met Hu Peng at the same table. Just at that time, it was lunchtime again, hu Peng pulled me to the bridge of the Shendu Bridge, and found a small restaurant along the street to sit down. I thought that this place was probably also wrapped dumplings and other foods, but I didn't expect Hu Peng to cook two pot dumplings. When the plate of pot dumplings was brought up, it shone with a golden luster, and a wisp of hot air poured on the pot paste dumplings, which was so impressive that it was already an instant appetite.
Now, you asked me to describe exactly what the taste of that pot of pasted dumplings was enough to impress me, and I still miss it. I probably can't describe it, but at that time, the impression of pot sticker dumplings on me was enough to make me unforgettable. Now that I think about it, the most important reason, in addition to the fact that my family was poor at that time and there was little food to eat outside, was more the taste of the pot of dumplings itself, which was really unforgettable. A few years later, in the city of Hangzhou, there are also many shops famous for pot sticker dumplings, I have tried them in the store, and the taste is not as good as the deep pot dumplings in the past. It's really not that the memory disturbs my sense of taste, but after the real comparison, I really like the dumplings of the Fukado pot.
In recent years, I have been going home more frequently, and I have always wanted to relive the delicious dumplings in Fukado, but every time I was in a hurry, I missed it again and again. Some time ago, my Fengchi village was in the circle of friends, posting a photo of pot dumplings. I always felt that this pot of sticker dumplings was very similar to the pot sticker dumplings I tasted when I was a teenager. Under careful inquiry, the answer told me by the same village is that I have been worried about the pot paste dumplings for more than 20 years, after all, the whole Shendu is only the pot sticker dumplings made by this family, which has such a charming color. The shop is now open on Shendu Huangshan Avenue, which is diagonally opposite the Shendu Farmers' Market, which is said to be her own house, no wonder that after so many years, I searched back and forth at the head of the Shendu Bridge, and I always couldn't find any trace of pot stickers. Friends who are not familiar with Shendu can directly press Tu Suoji and walk to the vicinity of the Shendu Farmers' Market to find "Songli Snacks". If you still can't find it, you can only bother with the organ under your nose, the mouth.
The name of the shop is "Songli Snacks", which is naturally named after the owner. This Wang Songli, who was crowned in the jianghu for her one-handed pot sticker dumpling skills on Shendu Street, is now too old to be rare. She was originally a Hongqin person, married to Shendu, and the Hongqin people made all kinds of snacks and snacks in our Shexian County is also famous. Wang Songli's family is also an ancestral craft, and she has long practiced a skill with her parents since she was a child. With the wave of reform and opening up, Wang Songli boldly jumped into the "sea", rented a storefront, and began to run her own restaurant. In the beginning, the main business was also steamed cakes, dumplings, buns, wontons, porridge, which were handed down from generation to generation. Later, Wang Songli found that there were too many people making such food on the whole Shendu Street, and the competition was somewhat white-hot. At this time, Wang Songli happened to hear a friend talk about how delicious she had eaten a dish called pot sticker dumplings in other places. Although Wang Songli had never tasted pot paste dumplings in other places, after silently listening to her friend's description, she had the idea of making and watching herself. You don't have to say, Wang Songli is really talented in pasta making, and after several attempts, she actually made delicious pot sticker dumplings. For decades, in the whole Shendu Street, only Song Li's family ran pot sticker dumplings, and others did not want to do it, but they could not make her taste, which was a proper folk master.
Wang Songli made pot paste dumplings, the filling is its unique recipe, you can eat the main radish, onion, pork, other ingredients, you can go to the scene to challenge a hand, see if you can taste it. The dumpling skin of the pot sticker is different from the dumpling wrapped in the neighbors of my hometown, it is a round dumpling skin, which is similar to the dumpling skin of the northerners. However, the skin of the dumplings in the Songli pot is much thinner than the skin of the northern dumplings. At the beginning, the dumpling skin was also hand-rolled by Wang Songli herself. In recent years, as she has grown older, she has switched to machine production. After the raw materials are done, it all depends on the hand kung fu, you look carefully, Wang Songli's pot paste dumplings, that is a kind of round leather wrapped, but similar to the form of dumplings, each fold is just right, this is the real craftsmanship, pot paste dumplings delicious or not all in this.
The wrapped pot dumplings are arranged in turn, put into a pan with iron pans, and the bottom of the pot is evenly coated with the rapeseed oil produced by the farmer. The stove at the bottom is a coal stove, which burns briquettes. You see today's restaurants in the city make pots and pans, all of which use electric stoves. Although it is convenient and fast to use electricity, it is strange that it is still not as delicious as the coal stove. Perhaps, this is the so-called "speed is not reached". Songli pot dumplings are very particular about the heat, and the skin at the bottom is slightly charred and crispy, and the color is golden and brilliant, just right. One more point is scorched, and one less point is no crispy feeling. When the iron pot is opened, the aroma will come to the nose, how can the hungry worms in people's stomachs endure it!
In the morning, I walked into the Songli snack bar, got a bowl of thick porridge, served with some side dishes, and ordered a plate of pot dumplings. A bite of porridge, a mouthful of pot dumplings, the taste buds open in an instant. Even if you have a hangover all night before, you can still feel refreshed at the moment. The price of five yuan and ten yuan is also close enough to the people, and it is not stressful to eat it once. For decades, Songli pot dumplings are still the taste of my memory, still make me salivate, this is her biggest charm.