#Cities in Spring #Say Shalu Mountain and Wulu City laid the historical status of the DaimyoFu, choking throats, sui and Tang Grand Canal Yongji Canal made Daming rise rapidly and become an important town in the north; Tang Prime Minister Pei Yaoqing and the envoy who led the Jianghuai transport, changed the previous way of "direct transportation" of grain, and adopted the sectional transportation method. "Energy-saving transfer, water through the boat, shallow water in the warehouse, then the boat does not stay, the goods are not lost." Make the cities on both sides of the canal prosperous and prosperous.
The canal nourishes the cities and people on both sides of the strait, not only makes the people on both sides of the strait rich, but also gives birth to the food culture, to the two sides of the strait (including big celebrities) to transport fresh specialties from all over the world, delicious cuisine, north and south blend, east and west, whether it is officials, merchants or ordinary people, can share the delicious food created by their predecessors after a day's hard work, with a food paradise worthy of the name.
Egg cloth bag in Kaifeng Province
Daimyo gas cloth bag
The canals are connected and the taste is similar. From the taste of Tianjin to the eight bowls of Linqing, the eight bowls of Damingfu, and the eight bowls of Kaifeng, that is, similar, similar, and each with its own characteristics. As far as the egg cloth bag is concerned, Tianjin is called fried tiger, the daimyo is called the gas cloth bag, the Kaifeng is called the egg bag, and the original Beijing 1950s was called the egg cloth bag. Another example is the lamb cake of Damingfu and the lamb kang bun of Kaifeng, which are special snacks of the Hui people; sheep fat or sheep's hoof oil is used when cooking in Kaifeng, so it has a very heavy taste of lamb barbecue. Lamb kang bun is made of lamb and other things in the flapjack (Kaifeng person CALL bun), made of sheep fat kang, and the finished product is caramelized and has a unique flavor. Daimyo's lamb patties are filled with minced lamb, green onion, ginger, yellow sauce, salt, and sesame oil. Burn to both sides golden brown, brush oil, and then cook, its outer skin is as thin as a piece of paper, the taste is crisp, the inside is soft and tender, rich in layers, oily and not greasy, unique flavor. The two are similar.
Daimyo meatloaf
Daimyofu lamb cake
Opened lamb kang bun
Daimyo's dishes are mainly influenced by Shandong cuisine, Shandong cuisine pays attention to frying, stir-frying, burning, frying, collapsing, grilling, and indispensable with green onions as condiments, the taste is mainly salty and fresh. In the past, the famous Yufeng Restaurant (according to records) in Damingfu North Street, during the Jiaqing period, the first generation of entrepreneurs built a mat in the north street of the county town, which was considered a noodle restaurant, and in order to express their gratitude to The Henan grain merchant Liu Encheng for his sponsorship, it was named Yufeng Restaurant. The food of Yufeng Restaurant combines the flavors of Jiangnan, Shandong, Beijing, Baoding and even Jiangsu, Zhejiang and Sichuan, and is good at innovation and improvement, and the dishes once reached 700 or 800 kinds. Grilled duck with sea cucumber, roasted duck in oil pot, baby duck, chicken's claw bird's nest, pomegranate balls, eight treasure watermelon, chicken chicken, roasted cabbage (whole plant, not scattered after serving), Ryugu borrowed treasure (with live shrimp mixed with salt, mixed with peanut rice, fried, and finally formed each shrimp embraces a peanut rice effect, eating scorched and crisp), sea mix hot pot, fish breast balls, shrimp balls, a knife fish, chrysanthemum hot pot, screw cake, eyebrow dumplings, fish lip porridge, mullet egg soup, there are also sea cucumber mats, wing mats, five strands of eight plates. Especially the Man Han table, one hundred and eight plates and bowls, three teas and four tables, three ups and three falls, the fruits are all whole fruits, and the tablecloth is changed every time the dish is changed. The emphasis on etiquette is also reflected in the use of vegetable boxes, literati, with ruyi pattern boxes; warriors, with lions, leopard pattern boxes.
Daimyofu traditional loin flowers
Daimyo traditional dishes are three non-stick
Daimyo traditional stir-fried cake
The steaming bowl of the DaimyoFu, which was originally widely spread in folk banquets, is a delicious, easy-to-cook and indispensable dish. The scope of steaming is wide, in addition to han strip meat, square meat, yellow braised chicken, braised balls, water balls, kelp, vegetarian stew, yellow cauliflower, etc., as well as eight bowls in halal cuisine. The thick material is heavy, the juice is large, and the bowl is served. As for the other lamb stews, balls, pine blossom lamb, and meat mix, each dish has its own characteristics. Take the roast meat as an example, choose the belly rib sheep tail, add green onion, ginger, peppercorns, salt, simmer over high heat, cook until rotten, take it out and let it cool. Then cut into long strips of about three inches, add MONOS glutamate, salt, garlic slices, soy sauce, vinegar, sesame oil and mix well, put the strips into a bowl, add a small amount of raw soup, steam for about two hours, and buckle into the soup dish. Then use the original soup to cook the meat, add soy sauce, monosodium glutamate, salt, spinach leaves, water dough powder to outline, boil the skimming foam, put into the soup plate where the cooked meat is placed, and drizzle with sesame oil. The color is bright red and shiny, and the fragrance is sour.
Eight bowls of the Daimyo Province
The eight bowls of Daimyo Halal have four meats and four vegetarian dishes, four meat dishes are, red balls, white balls, beef, crispy meat, vegetarian dishes such as sea vegetables, tofu, potatoes, and yellow cauliflower.
Han Chinese button bowl
Strips of meat
Buckle bowl balls
Crispy meat
Damingfu, a famous historical and cultural city, the most mentioned snack is "two five eight", in fact, every kind of food on the street is delicious. Sesame burnt cakes on the street, sugar cakes, vegetable corners, bean foam in breakfast, air cloth bags, Guo Ba fire... Through the unremitting efforts and innovation of successive generations of inheritors, each dao is a classic. Many flavor snacks are the most important factors in the exchange of the Grand Canal, and the canal water not only carries the ships coming from the south to the north, but also nurtures and nourishes the canal children and canal cities along the coast.