A little bit of Yu cuisine for a meal, full of emotion, delicious and unforgettable. A little heart is for the "character cloud cake".
One of them, the journey is hurried, and there is only one night stop in Zhengzhou. Friendship of friends, busy, a small feast of Yu cuisine, exquisite and timeless, beautiful, greatly expanded my vision of Yu cuisine. Eating the right meal with the right person is always a good thing to remember.
The cognition of Yu cuisine, I, a Shanghainese, is naturally superficial. I was used to eating words, and even the taste of Yu cuisine was also checked from Lu Xun's diary. At that time, Wenhao seemed to be quite fond of Yu cuisine, and the banqueters fell in love with Yu cuisine restaurants, and the iron pot eggs, walnut waist, and sweet and sour soft carp recorded in the pen were all famous dishes with profound kung fu in Yu cuisine. In the past two years, I have frequently walked dear Yu, in addition to the walnut waist, which has never been heard or seen, the iron pot egg and carp baked noodles, one by one, have seen it one by one, and it is really delicious and beautiful, thick and magnificent, with a little charm, quite like the spirit of Lishu, and the taste of Jiangnan food is sweet and tender, which has two meanings.
And tonight is a long table of fine food. Changyuan, Henan is a well-known chef's hometown, since the Tang Dynasty, that is, rich in cooking, kitchen protection, here have been the generations of imperial cooks, there are Changyuan village women, saiguo's kitchen said.
The freshly fried steamed buns are loose and soft, and the noodles are fragrant with sesame oil, much like the salty version of Donnazi. This is a common snack in the Central Plains, but it is the first time I have eaten it, every time I go to Henan, it is difficult to have the opportunity to eat a local breakfast on the street in the morning, and I even rub shoulders with such food. The oil bun head is accompanied by a cup of peppery soup, just finished swimming five hundred meters, and the food is really warm and affectionate.
Taishou Eight Treasure Tofu, presented with a very frugal dish, a wide square plate, neatly listed tofu several bricks, thinly fried in clear oil, honestly, without any tricks. If you don't eat it, you can think of it, such a tofu, it must taste good, and it is definitely not comparable to the sloppy tofu of Ma Po. Sure enough, the entrance of a basket is delicate and beautiful, and in addition to melting at the entrance, it is also appropriately thick. Tofu eat a clear word, but very afraid of thin, ninety-nine percent of China's tofu, are not clear, including selling very expensive crab powder tofu. And the Japanese tofu, Qing is the qing, but it is a thin word. In a plate of tofu, you can glimpse the spiritual interests of the two peoples for 18,000 miles, although they are dressed with water. This dish of eight treasures of tofu, it is said that Yuan Ming's predecessors recorded in the "Suiyuan Menu", when the chef of the store carefully studied and copied, the tofu recipe, used eight kinds of beans and rice.
Cu Ding cabbage, is also a dish of frugal work, half a cabbage, made so spirited, fresh and dripping, not widowed, not thin, not wilted, really good means. This dish is also said to have been restored by the chef from the Tang Dynasty recipes, and in the ordinary cabbage, it tastes the ancient rhyme of Qingsong.
White grilled wide belly, but also very clever. Grilling, this means, Yu cuisine is used a lot, tender in boiling stew, old in frying, making a wide belly of this rare taste, is the most suitable. The wide belly of the white grill, condensed as snow, plump as fat, rich and large plates are presented, delicate and gorgeous, the old-school banquet, is the first plate in the hot dish, just like the stir-fried shrimp on the Jiangnan banquet. White grilled wide belly stir-fried shrimp, lined up on the first plate, with fresh lead, if pressed to the back, it is a pity.
This night's sour soup scorched croquettes, fried eight pieces, set of intestines, FanTun baked cake, vegetarian food box, one by one delicious and unforgettable. After a night of chatting with friends, I tasted the taste of the Central Plains, and I was full of joy and convinced.
At night, I was thinking, next time, is it a trip to the long wall?
Second, on the trip, I read Wu Rongting's "Ten Years of Great Traces" intermittently, the 2010 edition of zhonghua bookstore, and the correspondence collection of Mr. Lao with friends between 1981 and 1990. Wu Rongting was born in 1913 in the jiaxing rich merchant family of "profligate and frivolous style", died in 2005, and admitted that he had eighteen words in his life, reading history, filling in words, watching plays, learning to draw, playing printing, eating wine, playing cards, raising cats, and guessing puzzles. In this way, the traces are naturally good-looking.
Record a node heart, cloud slice cake, character cloud slice cake.
Lotus: I am over ten years old, and my favorite is "Character Cloud Cake", which I still remember. Jiashan dry kiln place, there is a certain clan can do, this cake is roughly three inches horizontal, two inches long, snow white cake, there are colorful characters, like the woodcut overprint on the old book, very simple, eyebrows are exposed, the production is very exquisite, I bought up to twenty pieces at a time, there are "West Chamber", "Pipa", "Empty City" and other character stories. This cake can be left unconstituted for several months. It is said that this kind of character cloud cake, only one family can make, so it is extremely conservative, not only refusing to show it to others, but even his own daughter, only passing on to his daughter-in-law, not passing on to his daughter-in-law. I didn't buy it from a dry kiln, I bought it from Shanghai. This cloud flake is used by the shop to place on both ends of a pound of cloud slice cake as an ornament. Therefore, if you want to buy more copies, you must buy more things with them before you can negotiate and sell. I once heard Wu Weng Borong, a friend of my family's "Shentai Nanbei Cargo Number", say that he had visited the dry kiln and seen the place where his house was made, which was by the river window, and if the front door was closed, others could not see his operating procedures and methods.
When he was ten years old, the cloud cake, the medicine window weng reached the age of seventy-one, still vividly remembered, not to miss the cake taste meisheng, but for the strange warblers on the cake to worship the moon and sweep the pine, and worry about the stomach.
By the way, Wu Rongting's idle notes are much more beautiful than those jianghu breath that are too heavy and sticky and refreshing. (Shi Lei)