Speaking of Cangzhou's landmark food - it is certainly indispensable to hot pot chicken. In fact, not only hot pot chicken, during the period of canal navigation, Cangzhou logistics is convenient, derived from a lot of new canal dishes, converged into a unique Cangzhou taste.
People and town village murals The location of the Horse Factory Barracks and The Trading Street
Cangzhou hot pot chicken is famous far and wide, but many people do not know that hot pot chicken originated in Liuhe Town, Cangzhou Qing County, and the town village. This is the location of the Horse Factory Barracks and the Military Market Trading Street. There is a mural painted in the village, recreating the people and the whole town in the late Qing Dynasty and the early Ming Dynasty. Hu Zongquan, secretary of the party branch of Renhe Town and Village, pointed to one of the murals and said that the hot pot chicken was born here. "At that time, there was a family here called Li Ruihai, and his wife was a palace maid in the palace, a Manchu, who came out with a pot, cabbage, meat, and a mess to cook. Later, a shop was opened, because there were many soldiers in the south of the barracks, and they loved to eat spicy, which evolved into a spicy taste. Because chicken is cheap and everywhere, it has also become the main meat in hot pot. ”
Beyond the hot pot main store
After a hundred years of inheritance and development, hot pot chicken has become a landmark food in Cangzhou. At present, there are 117 households in people and towns and villages, and 46 households are engaged in the hot pot chicken industry, all over the country. To say that the biggest thing to do is beyond the hot pot chicken, the branch opened more than a dozen.
At noon, when I came to the Renhe Town And Village Beyond HotPot Main Store, the head chef Huang Yue was already busy, red and green peppers, peppers, Pixian bean paste, secret spices have been prepared. "The ingredients are very exquisite, our safflower peppers and green peppers are all airlifted from Sichuan, our peppers are also carefully selected, and the chicken is fresh every day to keep the ingredients fresh."
Cook the oil, stir-fry, remove the meat, simmer and put it into the pot. For more than half an hour, a pot of soup red, tender meat, hemp fragrant hot pot chicken on the table, with tender green coriander, people's appetite, if you dip in the secret vinegar garlic juice is more perfect.
Many diners in Beijing and Tianjin drive an hour or two to eat a pot of authentic hot pot chicken.
Sheep intestine soup
In addition to hot pot chicken, Cangzhou also has a delicacy born from the canal - sheep intestine soup. Many Cangzhou people start their breakfast with a bowl of sheep intestine soup.
At 7 o'clock in the morning, I came to the most famous Chef Chen's sheep intestine soup in Cangzhou City, and the shop was already full. Sheep intestine soup, as a "food landmark" on the banks of the Grand Canal, is found in canal cities north of the Huai River, but the name is different. From Jining to Cangzhou and Tongzhou, the northern section of the Grand Canal is formed.
Sheep intestine soup, which is also part of the Grand Canal water transport culture, has been a delicacy on the table of ordinary people since ancient times. At that time, the canal fiber porters were all hard laborers, and they did not choke without eating some high-calorie food. The sheep intestine soup is delicious and cheap, the fiber workers eat a large bowl, bring their own two nests, even eat and drink, and hot, and meaty, on top of most of the day, the canal trumpet shouted loudly.
The reporter interviewed Chen Lei, the owner of Master Chen's haggis soup
The sheep intestine soup looks rough and bold, but in fact it is delicate and delicate, and it is very exquisite. Pan intestines, bitter intestines, washed carefully, boiled white and tender; blood sausages, with fresh sheep blood, boiled into a sauce red, the entrance is delicate and tender. Stretches between light and fat, retracting freely.
All kinds of sheep intestines, blood sausages, haggis are placed on a plate, what you want to eat with the diners to choose, after the selection, on the side of the bowl, the knife light flashed into a small piece, even the board is not used.
Cut the side of the bowl
Chen Lei, the owner of Master Chen's sheep intestine soup: "One of the characteristics of sheep intestine soup is that the intestines are cut at the edge of the bowl, which is a traditional craft. The previous case board was put on the pot, a small narrow board was placed on the pot, can not be chopped, a chop pot will sink, so the side of the bowl cut. ”
Guanzhou full halogen surface
Guanzhou fully brine noodles, Botou old tofu; lion's head, oil tiger, candy seeds... Countless canal delicacies stimulate the taste buds of Cangzhou people and enrich the memories on the tip of Cangzhou people's tongues. The water of the Grand Canal has moisturized the land on both sides of Cangzhou, and the rich products produced are also related to it: Botou duck pear, Cui Erzhuang golden silk jujube, Cangzhou winter vegetable... Each kind of Grand Canal delicacy carries the canal culture with local customs, ethnic integration and other characteristics.
Cangzhou winter vegetables
Make winter vegetables
Hotpot chicken gift box
Now, many specialties and delicacies in Cangzhou have spread all over the country. Canal famous food carries history, culture, folklore, economy and other aspects of the content, a variety of flavors, delicious behind, is the support of culture. The Grand Canal culture has created the popularity and openness of Cangzhou food culture. The industriousness, simplicity and originality of the working people are the mysterious recipes of canal cuisine to attract diners from north to south, and also an important connotation of canal cuisine.
Cangzhou people compare the Grand Canal to the "Mother River", but Cangzhou's alias is "Lion City". How is the "Zhenhai Roar", which has stood for thousands of years, inextricably linked to the Grand Canal? Stay tuned!