Hemp balls
The things of childhood are in front of you.
The crisp sound of "tuk tuk" came from the mouth, which was the sound of wontons tapping on bamboo, stirring up the mouth full of gluttony. Empty stomach, that is, asked for a dime of money from his parents, happy to throw his legs straight; remember the chicken and duck blood soup in the Old City God Temple in Shanghai, clean and clean, eat a bowl, and want a bowl; and remember the lung head line powder soup at the junction of Jianguo Road Qinjian Road, the vermicelli is rough and slippery, the lungs are tender, and several small pieces of green onions float on it, swallow in a big mouth, and suddenly produce a few umami flavors.
These are all memories of childhood, really remembered, remembered their taste, and remembered their colors and shapes.
Just as most of jiangnan celebrities are in water towns, the source of Jiangnan famous snacks is mostly produced in small towns, and then spread to the city.
In the water town, the most affordable breakfast is flatbread fritters, wontons, and noodles, followed by beef soup buns, minced meat skin egg porridge and fin rice.
Falling pot noodles can be said to be a new contribution of Tongxiang people to snacks, and it is also original. The noodles of the boiled noodles have to fall into the pot twice, so it is called the noodles of the pot. Why drop the pot twice? One theory is that the ancients believed that wheat came from the north, and after reaching the south, it had a certain degree of toxicity, especially spring wheat. So Tongxiang people use two pots to cook noodles at the same time, first cook the noodles in one pot and a half, then pull out, rinse with cold water, and fry the main ingredients in another pot, the commonly used main ingredients are meat slices, waist flowers, belly slices, eel, black fish fillets, as well as fried fish, large ribs, poached eggs and other slinker. Finally, put the cooked noodles into the main pot and cook them together for two or three minutes. It makes sense to do this, the first pot of noodles when the odor is removed, it can also be said that the poison is removed, plus the main ingredient is to fry a dish, so the noodles after the second pot, color, aroma and taste are good.
Falling pot noodles have a history of nearly thirty years, and now they have long been popular in noodle shops in jiaxing counties and cities, calling it "the first noodle in the world" and not bragging.
Jiangnan snacks, there are many names, as many as more than 100 kinds, the number can not be counted. In addition to the above, common snacks include buns, yakiniku, thousand buns, fried rice cakes, tofu brain, meat mooncakes and so on. Of course, there are also Jiaxing Zongzi, which is famous and well-known, so I won't say more.
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In my impression, Jiangnan snacks can be roughly divided into six categories in different ways of cooking: steamed, fried, boiled, grilled, boiled and fried.
The first type of steaming is the most common. For example, small steamed buns, roasted buns, dumplings, pumpkin cakes, hair cakes, rice cakes, etc.; the second type of fried dumplings: fried dumplings, fried buns, pancakes and fried rice dumplings; the third type of boiled, soup dumplings, large and small wontons, thousands of buns, duck blood vermicelli soup; the fourth type of soup, fritters, oil mounds, radish shredded cakes, stinky dried tofu, etc.; the fifth type of roasted, lard flatbread and baked sweet potatoes are baked; the sixth type of fried, fried rice cakes, fried noodles, fried rice noodles, etc.
Water townspeople want to eat, love to eat, can eat, and know more about the learning and enjoyment of "eating". It's not about how fancy and advanced they eat, it's about how affordable they are, they eat reasonably, they eat smartly, and they eat smartly.
The development of traditional delicious snacks to this day can be said to be a competition for the beauty, such as Hangzhou's shrimp fried eel noodles, crab yellow soup buns, Nanjing's special steamed dumplings, Confucius Temple's duck blood vermicelli soup, Wuxi Xiaolongbao, Suzhou dried tofu, Ningbo tangyuan, Shaoxing's radish cake, Huzhou Dinglianfang thousand buns, zhu lao zongzi, Jiaxing's "not enough to eat" buns, Jiashan Xitang's fried green beans, fried stinky dried tofu...
Glutinous rice root is a traditional dish in Gangnam and also a dim sum, it tastes sweet and is very suitable for the taste of southerners. In the Zhiwei temple of Hangzhou Lakeside, this glutinous rice root is also poured with osmanthus syrup, so it is called osmanthus sugar lotus. I once ate osmanthus glutinous rice root made by Zhiweiguan, and the taste was really sweet like honey, smooth and delicate, non-greasy, and had a wonderful taste of fine craftsmanship. And Xitang's fried stinky dried tofu looks ordinary, but the outside is yellow and the inside is white, the outside is crisp and tender, dipped in a little red and bright chili sauce, spray incense. At this time, instead of eating, the tongue curled up and swallowed down, and the mouth also made a "sizzling" sound.
The names of Jiangnan snacks, some of which have also been very interesting, such as glutinous rice sugar lotus, lotus root is connected, silky and related, wishing people and people a harmonious and happy relationship. Dingsheng cake, I heard that this is Yue Fei's mother often made him a snack when Yue Fei went to war, and after eating it, he can return safely after winning the battle, hence the name. Suzhou's plum blossom cake, according to legend, when the Qianlong Emperor traveled south through Suzhou (micro-service private visit), he happened to see the cake in the market, the color is attractive, shaped like a plum blossom, and immediately after tasting it, he praised the taste of more than countless court snacks. On a whim, Qianlong gave him the name "plum blossom cake". There are also eight treasure cakes, Yuanyuan cakes, guifei cakes, etc., all of which have a legendary and wonderful story.
Recently, snacks from all over Jiangnan have been interconnected, infiltrated and introduced, inclusive, and improved innovation, so that the situation of snacks has shown a new atmosphere of thriving flowers.
I dream of having a snack street in Jiaxing in the future.
The 100-meter-long snack block has 60 or 70 shops on the upper and lower floors. I wandered the streets. When all kinds of fragrances swirl around the nose, the stomach is empty and panicked. It is not hunger, but a temptation. So the head turned around, and the footsteps moved east and west. The flowery signs and fluttering flags make you lose your mind. Some of them I have eaten, such as Yunnan's bridge rice noodles, Shaanxi's lamb steamed buns, and Hainan's Lijia bamboo tube rice, and my impression is good. Some shops have strange names, such as "Mr. Eight Caotang", "Chen Ma Po Bean Flower", "Old Li Quan Line Powder", and so on. Some have never even heard of names, such as Beijing "bursting belly", Hong Kong "Cordyceps pigeon", Taiwan "River Zai frying", Shandong "sugar fried lotus", Wuxi "shrimp erquan drunken chicken", Lanzhou "Eight Treasure Lily", Xinjiang "pilaf roasted wheat", Anhui "Laba porridge", Yunnan "sour steamed thousand pieces of meat" and so on, the more you look at it, the stranger it is. At this time, I suddenly realized that I was not walking on the snack street in Jiaxing, but on the famous food street with the name of "the whole country".
Walking, watching and smelling, thinking, my stomach was really hungry, so I didn't know how to crash into a fire shop, found a seat and didn't sit down, shouted: "Come to a bucket!" The shopkeeper's eyes widened, and the monk was confused.
Source: Reading Jia News
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