One day a year ago, I was going to go to Hanxi to do things from Jiangxia, passing through Hanyang, and naturally seized the time to bend over and read the Yuan Ji egg light bean skin for more than a few months.
Yuanji bean skin in Wuhan public recognition has been good, from the public reviews search "Yuanji bean skin", there are two or three self-operated stores, casually look at the comments, you can find that everyone knows his family's relocation route. His family's vitality is really strong, since the seventh relocation to Shili Road in 18 years, it has also expanded its branches and takeaway business in recent years. This is the only long-established brand I know of that has launched branches and takeaways.
Fall in love with this egg light bean skin, there is a small story, there is a period of time to choose the material of Wuhan bean skin shop, the cow master who loves red wine started a crazy broken thought, and said that the most loved is from snacks to large YuanJi egg light bean skin.
The craftsmanship of YuanJi bean skin has been passed down for nearly 30 years, and the most outstanding thing is the "taste", which is a must for its brine mixed with rice and beef brine. The use of Yunmeng long-grain glutinous rice, the taste is full and elastic, because the rice is mixed with brine beforehand, the glutinous rice is flavored, non-sticky teeth, not greasy. When the skin is about to be ready, pour the brine again to make the whole skin more flavorful. Beef is a selection of beef tendon meat, diced shiitake mushrooms are not as oily and salty as some bean skin shops, but are slightly sweet, which is their unique taste.
It was already 8:30 a.m. in the morning, and on weekday mornings, the shop was still very popular, with people sitting at every table, almost a bean skin. His eggs are all freshly made. Holding this bowl of yellow and brilliant bean skins, steaming hot and fragrant. I have been thinking about it for a long time, and I think about it for several months without eating.
Pick up a piece and stuff it into his mouth, his egg skin is dry and wet, the cotton is soft and delicious, the brine oil is bright and flavorful, occasionally the glutinous rice is mixed, the bamboo shoots are refreshing, the shiitake mushrooms are soft and sticky, the diced meat is flavored, and the dried bullet teeth are dried. Eat a mouthful of refreshing crooked, three or two pieces of belly, finally addicted, and can ease the hunger of two months. When I left the store, I saw a lot of mother-in-law carrying vegetables to buy bean skins, presumably to bring them back to the family prematurely.
The only sad thing is that in order to eat the bean skin, when I hurriedly parked the car on the side of the road, I accidentally wiped it on the flower bed, and it took a hundred or two hundred to repair the car, which was really sad. This little egg light bean skin can also be regarded as a luxurious meal price.
At noon, when the car was repaired, I went to the Shunyi Food Workshop on the second floor of the A Hall of Qiaokou Weigang City with my friends to taste the pot dishes of the Chaoshan feast.
This cantonese delicacy is said to come from Hakka. It uses a variety of ingredients to smelt a furnace, each with its own taste and flavor, but it is also delicious and delicious, rare to have a "harmony taste", a simple pot, full of hundreds of dishes and flavors.
The choice of ingredients for potted vegetables is rich, the form is informal, there is no specific use guideline, according to the budget, from 388 yuan to 888 yuan, any ingredient can be used, but need to be booked in advance.
Mountain treasures and seafood, fried and steamed and stewed, each showing its magic. From affordable vegetables and poultry meat, to luxurious abalone wings, frugality is made up of people. Moreover, its meaning is also very beautiful, sitting around a table, "reunion, harmony and beauty", is an essential dish for Hakka families to gather and entertain guests every New Year's Festival.
Really eat authentic potted dishes, this is the first time, the chef's customized version, really full of surprises.
This pot of material is really full of material. The abalone of the small flower knife, the fiery red base shrimp, the round flower snail, the moist flower glue, etc. reveal a taste of money, and are also the small pride of the upper layer of potted vegetables.
Immediately followed by roast goose, goose paw, pig's foot, beef tendon, fish rot, etc., highlight the delicacy and persistence of cantonese style. Each single selection is quite laborious, and each addition can feel the confidence of chef Dong Ge in the choice of ingredients and the sincerity of cooking.
The broccoli, shiitake mushrooms, lotus roots, etc. that are laid down on the ground convey the casual and simple nature of the ingredients such as potted vegetables.
Facing such a large pot of food, chopsticks are uncertain for a while, making it difficult to choose, wanting to eat everything and not wanting to miss anything. Brother Dong told us that if you want to eat potted vegetables, you must book, although the taste is beautiful, but the method is complicated and trivial. If it is spot on the same day, it is not half a day, but it cannot be eaten in the mouth.
The soup is soaked and tumbled several times, and the flavors of various ingredients compete to be heard. But the amazing thing is that the roast goose, goose paw, beef brisket and other ingredients that have a distinct taste, under the steaming of the fire, the taste is still distinct, and under the premise of maintaining its characteristics, there are more sweet and fresh oyster soups. Even if we love the soft taste of eating pig's trotters because of taking care of us, and heating it for a long time, it still does not affect the clarity of the soup and the aroma of the soup.
Under the washing of the fire, the ingredients are combined together to produce a unique taste. The soup is rich and concentrated, and when eaten layer by layer, the juice blends, and the taste is rich and fragrant, which makes people gradually enter the better state quickly. A plate of dishes, eating all kinds of pleasure, only great value enjoyment.
During the meal, Dong Ge came to chat with us with a series of black beers that he had graded. (PS: Dong Ge according to the alcohol level to their own dark beer from one to seven in order, people who like mellow taste can try to drink from 5 to seven, I also brought the bottom three black beer home to enjoy)
Every time I eat, I like to listen to Dong Ge talk about the knowledge of healthy eating, and I can increase my knowledge when I am full. Eating potted vegetables, mentioned steak. On a whim, Brother Dong said he was going to fry us steak. Because it is a temporary meal, the steak can only be pickled now, so we have stolen the little skill of marinating with beer, marinate for ten minutes, and accelerate the maturity of the steak. During the conversation, the five-centimeter-thick steak was marinated, and the surface meat was marinated, excluding blood and water, and cooked from dark red to meat brown.
Placed on a hot iron plate, it makes a noise, and in a short time, it will float up a rich meat aroma. Pay attention to the fried pork chops, or fully cooked is the healthiest. Sprinkle the freshly made black pepper in the kitchen, divide the plate with a small piece for each person, and our meal is done.
Insert a piece of meat, stuff it into your mouth and shake it gently, the gravy overflows with the heat, mixed with the spicy hemp of black pepper, which also makes the taste of the gravy more layered. The meat is firm and not easy to chew, but the satisfaction of the mouth is meat is indeed born from the heart. When trying to eat steak, I only listened to Dong Ge say, "Eat this real steak, it is very chewy, and it is easy to eat the cheeks and sour." "Although the mouth is sour, but eating such a juicy and thick steak, who can stop the mouth?"
Chicken in a pot served at one of Hong Kong's many deli centres
Dongge's dishes, the ingredients are very demanding, adhere to the Cantonese cuisine, from chicken, duck, goose, fish, to mud carp balls, beef balls, cuttlefish tsai, all are purchased from Guangdong, wading through the mountains and waters. It can be said that if the dishes in the store are not 100% reliable in the quality control of raw materials, they may not be on the menu. Seasoning is indeed always simple and back to basics. Adhere to healthy cooking, sea salt produced in Guangdong, boiled pure broth to freshen, no monosodium glutamate, chicken essence and other artificial processing.
Eating here has always been a matter of peace of mind, peace of mind and comfort. The price is not flat, but it will never be painful to eat. In particular, it is so low-key, never exaggerating the freshness and quality of its own ingredients, purely relying on the word of mouth of diners to occupy a place in Wuhan Cantonese cuisine.
Today's two meals are the comfort of the tongue journey. Yuanji bean skin is a leisure time for one person to eat. There is a feeling of the foundation, but also the taste of the hometown nourished by the food habits. It doesn't take you to eat it all the time, but it's always something to keep in mind. Shunyi's potted vegetables are a shared time for relatives and friends to gather. The ingredients are informal, the choice is diverse, and in the steaming soup, all kinds of flavors are soft around the fingers, and thousands of things only slip from the lips to the heart.
The delicacy that we can remember, in addition to the experience of the fire, but also the baptism of time, this kind of beauty from the past, because of the old taste, because of the more flavor.
Image: Shu Huai, Baidu
Author: Ying Yuna
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