Speaking of delicious pastries,
Zhenjiang is definitely one that has a multitude
One of the cities with delicious pastries!
Coming to Zhenjiang without eating pastries is almost in vain. When it is steaming, it is full of human flavor and joy, and after it is cool, there is a kind of festive and joyful thing at work. One bite down, full of fragrant, sweet, soft, sticky, full of tenacity!
The origin of Zhenjiang people and pastries
Qing Dynasty Gu Zhangsi's "Record of Earth Winds" Volume VI "Dim Sum" article under the clouds: "Small snacks are dim sum." ”
The Book of Tang records that after Tang Zheng stayed for JiangHuai, his family prepared a morning meal for his wife, and the lady said to his brother: "The makeup has not been completed, I have not eaten, and I can have a snack." ”
The same book also quotes Zhou Hui's "BeiyuanLu" Yun: "Wash the crown and decorate it, and the snack has arrived."
"Morning food" is also known as breakfast, from which it can be seen that in ancient times, dim sum not only refers to pastries, but also includes steamed buns, wontons, buns and so on.
Traditional pastries loved by Zhenjiang people
Bee sugar cake
Bee sugar cake, steamed in the cage drawer with hair noodles, equivalent to the size of a cage, spread out in the steamer, embedded in the red dates, red silk and green silk on the surface, after cutting, it is filled with holes like honeycombs, and the name of the bee sugar cake comes from this.
The bee sugar cake made by Zhenjiang Yanchun Restaurant, TongxingLou and other famous shops is soft and delicious, sweet and fragrant, and the business is booming, and it is famous far and wide. This seemingly ordinary delicacy is rarely eaten in other places.
Cloud cake
During the Chinese New Year, everyone will use the cloud cake as a refreshment or dessert and put it on the table to share with relatives and friends. In Zhenjiang folk birthday celebrations, children must be brought with them, meaning backgammon. Its characteristics are moist and soft, like gelatin, Xiaobian has always liked it when he was a child, and he can't stop eating when he walks with relatives.
Daikyo
Dajingguo is a perennial variety of Zhenjiang pastries, but it is a seasonal food during the New Year. Zhenjiang Jingguo absorbs the long flavor of the north and south, sweet and crispy, mixed with flour, glutinous rice flour, sugar, spices, vegetable oil, etc. and fermented, rolled into strips, cut into inches and long, and then rolled into round strips and fried. There are also powders made of sugar and starch when the Jingguo is fried in oil, commonly known as "snow fruit", also known as "gold wrapped silver".
Every Spring Festival, people like to buy some big Beijing fruits to go home and beg for luck, which has become a custom of Zhenjiang people.
Jingjiang Yuqi
Jingjiang Yuqi, in the regional dialect of Zhenjiang, "Jiang" should be pronounced as "Gang", "饣 Qi" The word "Cihai" and many dictionaries can not be found, only in the "Kangxi Dictionary and Food Department" edited by Zhang Yushu in the Qing Dynasty. Why does the Kangxi Dictionary contain the character 饣齐? Because the editor-in-chief Zhang Yushu is a native of Zhenjiang, his former residence is in Zhangjia Lane on Nanmen Street. He added pinyin to his hometown dialect and published it in the Kangxi Dictionary, which should be a local feeling.
The trick to making Jingjiang Dumplings is all about craftsmanship and firemanship. When making Jingjiang Dumplings, the oiled flour is kneaded into small balls, in the shape of a steamed bun, gently cut into hexagons with a knife, and then pasted into the furnace wall or pushed into the oven, and after a while the aroma wafts out, and the shovel can be eaten. The newly baked Jingjiang dumplings are like three-dimensional snowflakes, six angular edges, soft and crisp to eat, and can also be broken open and eaten with boiling water and broth. There is also a kind of spray brown sugar water, which is ripe with red sugar dumplings, which is easier to digest and is a nourishing food for women after birth.
Toad crisp
The toad crisp is truly amazing. Look at the appearance, the upper layer of sesame seeds is full, crystal clear; the inner layers are stacked, as thin as cicada wings; it is crisp and not hard to eat, soft but not sticky, melts in the mouth, sweet and pleasant. Good toad crisp, 1 foot off the ground, shattered when touched, and its crispness and crispness are visible.
Toad puff pastry is suitable for dry food, eating crispy in the mouth, of course, it can also be blistered, and it is refreshing to eat.
Muffins
Eating freshly steamed muffins, the memory of sweet, fragrant and hot is childhood, and can not be forgotten in middle age.
Especially zhenjiang xieqiao street this one, in addition to the classic muffins there are other types, time in the taste of the same, the boss always insist on their own hands, pure handmade, not mixed with water, on-site do on-site sale. As soon as I arrived at the end of school, the small stalls were surrounded by water.
In addition, the zhenjiang xinsheng food factory store department and milk factory store department to supply the muffin quite distinctive, a bit like Western-style pastries, pine nuts, red beans, walnuts, preserves, red silk and green silk, etc. are arranged on the noodles, mostly used for gifts to relatives and friends, put a few days after it will be hard, steamed again, the texture is still fluffy and does not affect the delicious.
Baby cake
The children's cakes sold on the streets of Zhenjiang and in the stalls near the vegetable market are cakes for children. The method of making baby cakes is unique. The mixed rice noodles are shoveled with mussel shells, evenly sprinkled into a wooden cup-shaped steaming mold, scraped flat with goose feather feathers, and covered with a mold lid. Use the tip of the tube at the other end of the feather feather to pass through the bottom hole of the mold, put it on the boiling water stove and steam it, about three or five minutes, and then pour out a thin and fluffy cake.
Freshly steamed baby cakes, with the fragrance of rice grain, are soft in the mouth, especially suitable for children with insufficient milk. There are two ways to eat the baby cake: one is to use boiling water, put sugar and sesame oil, and the other is to flatten the freshly steamed baby cake and eat it while it is hot.
Eight treasure rice
Select the finest walnut kernels, paired with plump Xinjiang dates and some red and green silk, steamed glutinous rice with homemade handmade bean paste, and finally put into the prepared box.
During the Chinese New Year, take it out of the refrigerator and steam it, it can become the final dessert on the dinner table, which means that the family is reunited, healthy and auspicious.
Zhenjiang people's pastry long-established brand
Zhenjiang Pastry Factory
In 1927, Xu Zhenrong, Chu Yuanliang and others opened Juelu Tea Restaurant;
In 1956, Wujie Street Tea Shop merged into Zhenjiang Pastry Factory;
In 1966, the pastry factory moved to No. 196 Hejia Lane.
Every festival, in the food purchased by everyone, the traditional pastries produced by the pastry factory are loved by "Old Zhenjiang". In order to let more and more citizens eat authentic Zhenjiang local traditional pastries, more than 20 chefs in the pastry factory work overtime and step up production. However, most of the chefs are more than 60 years old, and behind the shortage of pastries is the teachers' adherence to the "old taste of Zhenjiang".
Walking into the production workshop, the masters in white overalls are methodically busy with their own tasks "behind the scenes". Next to the boiler, a master holds a bowl of cooked sweet glutinous rice, sprinkled with walnut kernels, sesame seeds, cinnamon balls, red plums, etc., to make a fresh eight treasure rice; further inside, a master is making cloud cake - kneading powder, so that syrup and glutinous rice flour are perfectly integrated, followed by shaping, steaming; the other end, the three masters have a clear division of labor, respectively, in the bag, weighing, sealing, the bag of Dajing fruit is packed...
Address: Zhenjiang City Zhengdong Road Hejia Lane No. 196
We eat the taste of the old bottom of the Zhenjiang Pastry Factory, and it is also the taste of the old Zhenjiang. The strength of the masters is the tenacity of the powder, and it is also the momentum of everyone to usher in the New Year.
Source: Zhenjiang Municipal Bureau of Culture, Guangdong and Tourism