Danyang has a lot of special snacks
It's all mouth-watering
For "Old Danyang"
The oil bun has to be mentioned
Steamed buns were called "cold tools" in ancient times
It is famous for its seasonal cuisine
now
There are still many citizens who retain it
The habit of eating steamed buns during the Qingming Festival
Master Yang is a teacher of steamed buns and has been in the industry for more than 20 years. I saw him carefully brush the oil on the surface of the reconciliation, coil in a circle in the basin, and apply a layer of oil on the plate. Then, Master Yang wrapped seventy or eighty circles with one hand, pulled it apart forcefully, and then cooperated with his lover to hang on the chopsticks and fry it in a pot, "Lili, Lili, Lili..." The steamed bread and oil blended and burst into fragrance, floating all over the street. After 5 minutes, the golden crispy steamed buns are officially out of the pan.
"At first, I worked as a steamed bun in my hometown of Shandong for more than 10 years, and then the family moved to Jiangsu and still did this business. At present, it has been 5 or 6 years since we opened a store in Danyang. Master Yang told reporters that about half a month before the Qingming Festival every year is the peak sales period of steamed buns, "The Qingming Festival is coming, many citizens will buy steamed buns to eat at home, I will probably make 80 to 100 kilograms of steamed buns every day during this time, and the basic fried can sell as much as possible." ”
Taking advantage of the gap, Master Yang shared with the reporter the "doorway" of the fried steamed bun, which seems easy, but in fact, as long as one of the steps has a problem, the taste of the bun is not right. "In the case of japanese noodles, the dough needs to be kneaded first, and the kneaded dough needs to be pressed several times with a dough press, and then woke up for half an hour. Then it is to rub the steamed bread, first rub the large strips, wake up the noodles for 10 to 20 minutes, and then rub the small strips, one step less is not OK, otherwise the bread is not flexible enough, it is easy to tear off. Master Yang said that in addition, in the process of frying, especially pay attention to the heat, "fried steamed buns need to use a low flame, because the fire is too large and easy to cause the surface of the steamed buns to burn paste, but the inside is not ripe, so we all use gas, because the heat is easier to control." ”
According to Master Yang, under normal circumstances, it takes 6 hours from kneading the dough to the end to fry the steamed buns, "Each step is purely handmade, slow work out of the 'delicious'." Such a delicious food attracted the favor of many citizens, he told reporters that in the 5 or 6 years of opening the store, the business in the store has been good, there are elderly people, there are young people and children, many citizens have become the old patron of Master Yang, "Although steamed bread is a traditional food, but fortunately has not been forgotten by everyone, crispy taste for all ages, can become a snack for the whole family." ”
The support of customers makes Master Yang very happy, "Some customers live in Zhenjiang city, in order to eat a bite of steamed bread, they will deliberately drive from Zhenjiang city, buy a 2 to 3 bags, all said that they are used to my family's taste." ”
"I will stick to my old craftsmanship and make the best bread for everyone." Master Yang uses his own actions to interpret his love for tradition.
Qingming Festival is coming
Danyang people, do you still eat steamed buns?
Gao Jing, a reporter of Danyang Rong Media Center (Media Group).
EDIT: Leverage