"Life only loves Yangzhou to live, and the weeping willows on the bank are smoked in spring"
Speaking of morning tea, everyone will first think of Guangdong morning tea. Cooked unknown, Yangzhou's morning tea is also a classic. Getting up early to eat Yangzhou morning tea is a must to experience things in Yangzhou. Yangzhou's morning tea culture, thanks to the prosperity of the salt industry in the Ming and Qing dynasties, Yangzhou was the country's largest salt distribution center at that time, when the rich Yangzhou salt merchants, and exquisite and delicious Huaiyang cuisine met, naturally contributed to Yangzhou's both arrogant and elegant regional style.
The gentleness is full of solemnity, even if it is only breakfast, it is full of ritual.
If you can, book a ticket and go. Get out of the boredom and anxiety between the lattices, take the green-skinned train at night, sleep peacefully overnight, stay until the dawn of the morning, get off the car and run directly to the tea house, a cup of clear tea, a plate of hot dried silk, a cage of steamed buns, a bowl of white soup noodles, a small bridge flowing water, green brick Daiwa, I have to say, be a Yangzhou person, too happy!
-01- The sense of ritual hidden in morning tea
In the life of Yangzhou people, there is a saying that is most widely circulated: "Water in the morning, water in the evening". In the morning, the leather bag water, said is to eat morning tea, and in Yangzhou, the place to eat morning tea is called the tea house, mainly to drink tea, early, just to meet the needs of guests to drink tea, and later introduced early, slowly, more and more abundant. A cup of tea, a few baskets of snacks, and chat while eating and drinking. Yangzhou people have a tasteful day, starting from morning tea.
Morning "tea"
Yangzhou's morning tea is generally based on green tea, and the commonly used teas are Longjing, Biluochun and locally produced green Poplar Spring Tea. Before the meal, brew a suitable pot of tea, turn the leaf tip over the tender green shoots, and then drink a sip, refresh the bones, wake up the Yangzhou people's early morning sleepy eyes, but also enough to appetize the follow-up meal.
A very blanched silk that tests the chef's skill
Then drinking tea must be accompanied by some "tea dishes" to be addictive, and the first choice is "hot dry silk". Blanching the dried silk first cut a large piece of dried white tofu into thin slices as thin as silkworm wings, and the light is almost transparent,
Then cut into thin wires, put in a small bowl; pour with boiling water, the dry wire is cooked; drain the water, pluck it into a cone, pour sesame soy sauce, put a pinch of dried shrimp and dried bamboo shoots on the tip, and eat it in a hot bite, which is the first warmth of the morning.
-02- "Bag Fights the World"
The tea is brewed, the stomach wakes up, and the buns freshly made every day should be served.
Crab yellow soup bun has enjoyed a high reputation since the Ming and Qing dynasties. The crab yellow soup buns of the "Fuchun Tea House" are the best time to taste crab yellow soup buns from August to March every year. Don't look at it collapsing on the plate, but if you carefully lift it with chopsticks, there is a magical scene - the soup bun instantly becomes a "small lantern", and through the light, you can even see the soup shaking inside! Because its skin is as thin as paper, the material is exquisite. Therefore, when eating crab yellow soup buns, you must remember a recipe, called "first open the window, then drink soup", because this soup bag is rich in juice, and the rest is crab yellow crab meat. Insert the straw into the bun, let the heat dissipate a little, and then take a small sip of the soup, the soup is sticky, the meat is fragrant, and the skin is thin and soft. At this time, dip some balsamic vinegar and ginger shreds, and the freshness of crab flavor is also fully stimulated.
Lantern-like crab yellow packets
In Yangzhou buns, three dingbao, five dingbao are also deeply loved by people, the "three dings" in the filling, refers to "chicken diced, meat diced and bamboo shoot diced" chicken diced large, diced meat, diced bamboo shoots small, in accordance with a fixed proportion of collocation, the taste is tempting. On this basis, sea cucumbers and diced shrimp are added, and it becomes "five buns". Nourished by sea cucumbers, delicious chicken, fragrant pork oil, crispy winter shoots, tender shrimp, the five flavors blend together, and the delicious marinade almost penetrates the thin bun skin. The details in these foods are taken seriously by Yangzhou people, and perhaps this is the real reason why Yangzhou is known as the world's capital of gastronomy.
Five-pack
-03- Wait, eat bowl noodles, there are surprises
Dumplings common in the streets and alleys
When I first heard about dumplings as a northerner, I thought it was a delicacy made with dumplings and noodles. However, the "dumplings" that Yangzhou people say are actually wontons with thin skin as paper, and the noodles are also different, a kind of flat noodles that only exist in the southwest region. The soup base of the dumpling noodles is made of some river fresh and shrimp seed soy sauce, and the umami flavor is extremely strong. The soup itself is a accumulation of flavors, and finally sprinkled with minced garlic, the aroma is full of flavor and enticing. The essence of Yangzhou noodles are in the soup, and at the end of eating, I forgot to drink the soup, but it is really a pity.
White noodle soup that is so fresh that it loses its eyebrows
Of course, there are also white soup noodles, Yangchun noodles, fried noodles, simmered noodles, covered noodles...
The people of Yangzhou are absolutely one hundred percent serious about eating noodles.
At this point, the Yangzhou morning tea ceremony is completed, and the rest of the time is to go rafting in the Slender West Lake, or to feel the "three knives of Yangzhou", all with you.
"Ten years of a dream of Yangzhou", even if it is only one day, you must come to Yangzhou, eat morning tea, and live a "fairy life".
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Wen 丨 Wang Xiao Lazy
Edit | Zhang Yu
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