In Huize, the famous snack "Tea Soup" has been famous for generations.
The "tea soup" mentioned here is not a soup made of tea, but a traditional flavor snack, which is called differently throughout the country, and is called "Chong Chong Cake" in Guizhou, the most famous of which is the tea soup in Beijing.
Its main raw material is the millet noodles, the so-called "millet", that is, the non-sticky ones. Qing Ren Li Quan "List of Different Things, Vegetables, And Yellows": "There are two kinds of sticky ones, which are sticky and can be brewed, and those who are not sticky are black." Nowadays, Kansai is generally called millet, and the sticky one is called sticky millet, and the non-sticky one is rice millet. "The so-called tea soup is to make a porridge with boiling water, and then put sugar, osmanthus brine, peanuts, sesame seeds, walnuts and eat it. During the Jiaqing period of the Qing Dynasty, there was once a poem "Dumen Bamboo Branch Words" that read: "In the early morning, a bowl of sweet pulp porridge is eaten before there is noodle tea in the tea soup." The so-called "tea soup" here is the "sweet pulp porridge" made of millet noodles.
The tea soup of old Beijing, the most famous is the Juyuanzhai outside the front door and the tianqiao "tea soup Li". "Tea Soup Lee" was founded in 1858 and has a history of more than 150 years. In 1994, "Tea Soup Lee" returned to its old name, and in December 1997, "Tea Soup Lee" was awarded the title of the first national "Chinese Famous Snack" by the China Cuisine Association.
Huize's famous snack "tea soup", the most famous is the tea soup made by Zhao, Huize people call it "Zhao tea soup". The Zhao family, who moved to Huize in the Nanjing area, specialized in making snacks for a living. The famous snacks operated by the Zhao clan in Huize County are also called "tea soup", which in addition to the difference in raw materials from the tea soup in Beijing, that is, the millet powder is replaced by potato powder, and japonica rice is also added to grind into fine noodles. However, in terms of production methods, it is completely similar to tea soup in Beijing.
Zhao Cha Tang operates in the old pheasant shed, which is located in the middle of Xi Nei Street in the ancient city district, opposite the maicao lane. During the Kangxi Dynasty of the Qing Dynasty, the Dongchuan Province was built here, and by the end of the Qing Dynasty and the beginning of the People's Republic, the General Yamen was gone, and the place became a very prosperous farmers' market in the ancient city area. Farmers around the county often bring the hunted wild game, such as chamois, roe deer, and pheasants, to this place to sell, so it is called "pheasant shed". In addition to a large copper teapot on a stove, there is also a supported board on which rice noodles, bowls, spoons, brown sugar and a number of small koshiki are placed, and customers sit on a stool to eat tea soup.
The operation of Zhao's tea soup is very simple, first put rice noodles in a small wooden koshiki that is only the size of a teacup, and add a layer of rice noodles to another layer of brown sugar noodles to set aside. Another small bowl is filled with potato powder. First, put the small dumplings with rice noodles on the lid of the teapot and steam them, then put the small bowl with the potato powder on the palm of the left hand, tilt the teapot into the boiling water and boil, and finally add the steamed rice noodles of the small wooden dumplings and mix well to eat.
The unique work of Zhao tea soup is the same as in the field, that is, using a teapot to brew the potato powder in the bowl. The copper pot of Zhao Cha Tang is specially made with the red copper of the old Dongchuan, it is about fifty centimeters high, because it is often used, the light can be recognized, and it has become a business card and brand symbol of Zhao Cha Tang.
The copper teapot is filled with water, and after the stove boils it, first steam the rice noodles on the lid of the pot, and then the tea soup master holds a bowl with potato powder in his left hand, if the diners are long, they can count the bowls with one hand, hold the handle of the pot with their right hand, and at the same time, their feet are aside, in a semi-squat, so that he can stand firm. At this time, the bowl of the left hand is right next to the mouth of the copper pot, and as soon as the water rushes out, the bowl must change the distance at any time, so as to control the thickness of the potato powder by mastering the amount of boiling water, and the water cannot overflow or splash out. It was in this volt that the brewing of the tea soup was completed.