This Huai-wei delicacy
The most homesickness
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Tea food
Also known as oil noodles, steamed buns
It is not uncommon all over the country
Yet the most prestigious
When the number
Huai'an tea bun
July 2012
Huai'an was approved
"The Hometown of Chinese Tea and Food"
Inside a tea restaurant, the hostess is frying tea buns
In Huai'an, when it comes to tea food, it can be said that women and children are well known. Folk legend has a saying after the break: "Confinement does not eat tea and food - loss", which means that the mother is confinement, and must eat tea to nourish.
Huai'an tea is as thin as a thread, as bright as gold, silky and crispy, not only a dish, but also a snack, is a nutritional product for all ages.
As early as the Spring and Autumn Period and the Warring States Period, there were people in Huai'an who made tea dishes. According to Kao, tea food originated from the cold food festival forbidden fire, used as a substitute for meals, in ancient times also called "cold utensils", because more with tea drinking, later called tea food. Su Shi, a gourmand who was delayed by poetry, loved to eat tea and food, and he wrote in the "Cold Instrument Poem": "The thin hand is rubbed into a jade number, and the green oil is fried to make a tender yellow deep", which is the scene of the woman frying the tea bun.
Li Shizhen of the Ming Dynasty recorded in the "Compendium of Materia Medica" that "the food is sweet and salty, warm, non-toxic, beneficial to urination, moisturizing the intestines, and the function of warming and nourishing qi." "Tea is eaten into medicine, and there is such a story that is widely circulated. Saying that Empress Dowager Cixi of the Qing Dynasty suffered from breast tumors and did not think about eating, the eunuch Li Lianying asked the imperial doctor Han Shi for treatment. Han Shi (Han Shi), courtesy name Daqing, was a native of Huai'an Province. He opened a folk remedy: "Two lychee cores, two halves of rice wine, four branches of Huai'an tea, and sweating." Empress Dowager Cixi covered the quilt after wearing it, sweated profusely, and her illness gradually improved. Since then, Huai'an tea has been famous in the Qing court and has become a precious tribute.
Under the river of the thousand-year-old town of Huai'an District, there are more than 10 tea shops of various types
In the early afternoon, walking on the stone street under the river in the ancient town, there was already the seductive aroma of Huai'an tea. In just a few hundred meters of the street, there are no less than ten tea shops, one of which is "Yuejia Tea Restaurant", which is not large but famous. Yuejia tea steamed bread making skills for nine generations have been passed down single-handedly, with peculiar shapes and unique tastes, and are provincial intangible cultural heritage.
At this moment, Yue Yunfei, the "leader" of the Yue family's tea feast, yue Yunfei, an outstanding inheritor of the intangible cultural heritage of Huai'an City, is busy, using two long bamboo sticks to pick up thin noodles, three strands, flying rapidly in his hands, or wrapped around into a comb, chrysanthemum, pagoda... Put it in a boiling sesame oil pot, and in just one minute, the tea is shiny and golden, and then drained and fished out, like a gold thread, connected by a ring. Some diners have been waiting for it and have just come out of the pot to pack and buy it.
Yue Yunfei, the eighth generation of the yue family's tea food, starts a busy day at 3 a.m. every day
Yue Yunfei, 56 years old this year, has been learning to make tea with his father since he was 19 years old, and is the eighth generation of inheritors of the Yue family's tea dishes. Every day at three o'clock in the morning, Yue Yunfei and his family got up and began a busy day. Tea processing seems simple, only a pot, a pot, a stove, the difficulty is difficult in the hand. Ingredients, noodles, noodles, noodles, noodles, strips, strips, strips, pans... More than a dozen processes, The Road process has to pay attention to, fingering, strength, oil temperature... Everything is learned, and once the difference is a millimeter, the taste and shape of the steamed bun are thousands of miles away.
One person rubbed a piece of paper, and Yue Yunfei and his wife made tea and bread for 30 years
Nowadays, Huai'an tea is not only a favorite snack of Huai'an people, but also a food business card of Jiangsu. In 1930, Huai'an Tea Food won the Silver Medal of the Panama International Exposition; in 1983, Huai'an Tea Food won the title of "Famous Specialty of Jiangsu Province"; in 2009, the production technology of Huai'an Tea Food won the title of "Intangible Cultural Heritage of Jiangsu Province"; in 2014, "Huai'an Tea Food" was approved as a geographical indication certification trademark; in 2015, Huai'an Tea Food was awarded the title of "Jiangsu Time-honored Brand".
Loofah tea bun, a famous dish of Huaiyang cuisine, is also a home-cooked dish of Huai'an people
Premier Zhou Enlai also liked the Huai'an tea food in his hometown, and the "First Banquet of the Founding of the People's Republic of China" used Huaiyang dishes to entertain Chinese and foreign guests, including Huai'an tea food. Loofah tea is a classic dish in Huaiyang cuisine. The turquoise loofah is paired with golden tea, and the sweet aroma of the tea is immersed in the delicious loofah soup, which is fresh and refreshing, delicious and not greasy, making people unforgettable for a long time.
Kohlrabi Chaopai Tea Bun, a special dish of the century-old wenlou in Huai'an District
In recent years, with the rise of Huai'an food industry and the vigorous development of tourism, "Huai'an Tea Food" has gradually embarked on the road of brand development, the production process has kept pace with the times, the industrial scale has stepped up to a new level, and many tea production enterprises such as Yuejia Tea Food, Cordele Food, Gulou Food and so on have emerged.
Boxed tea dishes, small souvenirs are more desirable
Some enterprises have also improved and upgraded the tea food, and on the basis of adhering to the advantages of strong flavor, fresh and appetizing, crisp and refreshing, they pay more attention to the pure naturalness, health and taste of the tea. For example, Yue Yunfei's son Yue Jianfeng, as the ninth generation inheritor of Yue family tea, boldly innovated and developed more flavors of spicy, seaweed and other independent small packaged tea buns, put on the Internet for sale, peak monthly sales of more than 100,000 yuan, so that diners from other places can easily taste the golden crisp Huai'an tea buns.
According to incomplete statistics, in Huai'an District alone, there are more than 200 enterprises and merchants engaged in tea and steaming business, driving more than 1,000 related employees and an industrial output value of more than 50 million yuan.
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