Suzhou and Wuxi, like a pair of twin jades on the shore of Taihu Lake, the same Wu Nong soft language, the same gentle and delicate, the same... Sweetening.
It is said that Suzhou people are "little sweet", but in front of Wuxi people, Suzhou people are also willing to bow to the wind.
Wang Zengqi has such a paragraph in "Five Tastes": "It is said that Suzhou cuisine is sweet, in fact, Suzhou cuisine is only light, and the real sweetness is Wuxi." Wuxi fried eel paste put so much sugar! The meat filling of the bun also contains a lot of sugar, and I can't eat it! ”
Wang Zengqi is a Gaoyou person, and it can be seen from this passage that he is obviously not suitable for the sweetness of Wuxi, so can the Suzhou people who also eat sweets accept the sweetness of Wuxi? Come, on The Top "Sweet" in Wuxi!
Ten pounds of meat and one pound of sugar of wuxi meat bones
Wuxi people like to call ribs "meat bones", inexplicably thick and cute. Wuxi meat bones are actually sauce ribs, characterized by thick oil red sauce.
The first thing that attracts this dish is the color: smooth and shiny, red with brown, clipped up a piece of juice, who sees not to be moved?
To produce such a color, it is inseparable from the most important seasonings of the two flavors: sugar and soy sauce.
The amount of sugar used in the "Tip of the Tongue" documentary about this dish is explained as follows: "White sugar accounts for one-tenth of the weight of the ribs", in other words: ten pounds of meat and one pound of sugar. Outsiders hear liver trembling... Isn't that sweet?
In fact, another flavor of soy sauce plays a great role in it, and the ultimate sweetness produces an unexpectedly harmonious taste in the middle of salty and fresh. Therefore, this dish is eaten, although the sweetness is indeed relatively high, but it does not make people feel uncomfortable, but feels fresh and sweet.
Small cage + ravioli
The golden partner of Wuxi breakfast
The overlord of Wuxi's breakfast industry is undoubtedly Xiaolong, who is not only famous in the local area, but also famous in the surrounding Jiangsu, Zhejiang, and Shanghai areas.
The characteristics of Wuxi Xiaolong are: "clamping up does not break the skin, turning over does not leak the bottom, a suck full mouth of brine, the taste is fresh and not greasy." The meat filling of the small cage is naturally inseparable from sugar, but it is not too sweet, but slightly sweet, paying attention to a fresh.
The most exquisite thing in the thin skin is the soup that is wrapped in it. The soup and meat filling are frozen and wrapped in, and after being basketed, they slowly dissolve under the action of steam, and the thin skin stands up. When eating, you have to poke a small bite with chopsticks, and the soup suddenly gushes out, sucking it up with sweetness.
When eating small steamed buns, you can accompany one or two open wontons. Opening the ocean is dried shrimp. In addition to the fresh meat, the filling of the open wontons will also add dried shrimp and squeezed vegetables. The ravioli is made of pork bone hanging soup as a base, and then paired with tofu shreds, egg skin shreds, and seaweed as toppings, the skin is smooth and fresh, and the soup is rich.
In addition to soup ravioli, Wuxi people also like to mix wontons, especially in summer. After the wontons are boiled and fished, mixed with soy sauce, sugar and lard, a handful of garlic leaves, as soon as they are served, a umami smell comes to the nose, you can eat more than a dozen in one breath, and your mouth is full of sweet and not thick soy sauce aroma.
The most authentic Wuxi afternoon tea pairing
Magnolia cake, chicken flatbread
There is no magnolia in the Wuxi magnolia cake, it sounds fresh and elegant, but it is a cake made of glutinous rice made of skin wrapped in meat filling. The practice is similar to suzhou's oil dumplings.
The outer layer of glutinous rice is extremely crisp after frying, there is a clicking sound when biting, wrapped in a fresh and sweet meat filling, eaten hot, crispy on the outside and tender on the inside, and the juice is overflowing.
Chicken flatbread is also a local snack in Wuxi.
The old, fermented dough, wrapped in pork fat and a small amount of green onion, is fried in a frying pan until it swells. When one side is yellow, pour the crushed egg mixture into the oil pan, turn the oil cake over and cover the egg, fry it thoroughly, and drain it. The large amount of food will add more eggs to it, and the thick one will be invincible in the hand.
Thick oil red sauce tin gang dish
Wuxi cuisine has many similarities with the bengang cuisine of Suzhou and Shanghai, and many dishes are the same. For example, the xiang oil eel silk, in comparison, is the same thick oil red sauce, but the method in Wuxi is more sweet, highlighting the salty and sweet interweaving, fresh and smooth and tender taste.
The same is eel, Wuxi also has a more authentic practice: Liangxi crisp eel. Liangxi is an important river flowing through Wuxi. Liangxi crispy eel is made of eel shredded fried twice, the appearance of the sauce is brown, dark shiny, the taste is sweet and salty, crunchy and delicious.
Sixi gluten, Wuxi famous dish. The name is "Four Joys", in fact, the ingredients can be freely selected. The main ingredient is wuxi oil gluten, and the ingredients are black fungus, shiitake mushrooms, fresh bamboo shoots, hoof tendons, square legs, fish fillets, chicken breasts, shrimp and so on. The essence of this dish is made in a sauce, made with soy sauce, sake, green onions, salt, sugar, pepper and other ingredients, and the soup is rich and bibimbap is the best.
Braised paddling is also a representative of tin dishes. Paddling, also known as water flinging, is a common name for fish tails. The sauce of this dish is thick, fat and oily, the fish is fresh and tender, the chopsticks are crushed in one clip, and the viscous sauce is dipped in a sticky sauce, which is simply the favorite of the rice cooker.
Some people say that after a day in Wuxi, even the sound emits a sweet taste!
This is in a warm and comfortable city, the spring of the Yuantouzhu, the summer of the Jichang Garden, the autumn breeze of Huishan Ancient Town, the winter of the ancient canal...
There are beautiful scenery in the four seasons, three meals are sometimes fresh, innately generous, and the family is rich, can such a place not be "sweet"?
Hugh thinks of the old country and will try a new tea with a new fire. Poetry and wine take advantage of the years.