"The late man said the Yellow Crane Tower in the west, and the fireworks went down to Yangzhou in March. The lone sail is far away in the blue sky, only to see the yangtze river skyline. "Why Li Bai chose to go to Yangzhou in March is probably only because he can eat the freshest first bite." As one of the four major cuisines in China, Huaiyang cuisine monopolizes the gentle and elegant food flavor of jiangnan region.
Yangzhou, not far from Shanghai, can be reached in about three hours by car. It is not only the earliest historical and cultural city in China, but also the city of gastronomy in the hearts of most people. As the birthplace of Huaiyang cuisine, Yangzhou kitchen knife work is first-class, pay attention to the heat, good at stewing, the taste is light and delicious, sweet and salty moderate, very suitable for the taste of Shanghainese.
Here are a few tonic dishes suitable for spring:
With a diameter of 15 centimeters, it is said that the net weight is one pound and six two, and the fist-sized braised lion's head is the size of a strong man's fist!
Cut open to see, the delicate flesh is sandwiched between the large egg yolks, the entrance is not only salty, but also soaked in the red oil soup but not lost a fragrance! To do Yangzhou lion head, there are several standards that must be observed. First of all, be sure to use pork belly, this is because the fat and lean ratio of pork belly is necessary to make Yangzhou lion head; Be sure to use a knife to chop the pork belly into minced meat, and never use the minced meat that is twisted out of the meat grinder, because the minced meat from the meat grinder is too fine, and the meat that is ground is not elastic.
Huaiyang cuisine in the "first brand" Huaiyang hot dry silk, although the reputation is out, but the material is very simple, matchstick-sized filament, relying on the help of the best material simmered chicken soup, a bite down, delicious and greasy.
After doing my homework, I know that Yangzhou has a traditional "three-headed feast" (grilling whole pig's head, dismantling braised silver carp head, Yangzhou lion's head) In short, it is three special laborious dishes. This dish of braised silver carp head ranks second, be sure to choose a large silver carp head, the meat is tender, the soup is rich, and the various stews in the soup are the essence of this dish.
As the first name of the "three-headed feast", the origin of the grilled whole pig's head is even more "Xuanqi", according to legend, a small monk who has not shaved in the Fahai Temple in the Qing Dynasty wants to eat meat, buy a new urinal pot, wash it with water, and everyone makes some money to secretly buy a small pig's head, and the pig's head is cheap. Remove the bones, tweezer the pig's hair, carry the pig's head into the urinal pot, put the onion ginger wine salt and other ingredients, tie the mouth of the pot tightly with lotus leaves, and then seal the mouth with yellow mud, and then put the pot behind the hall, slowly burn the bottom of the pot with the fire of the candle on the table, burn one candle head, and then continue another. First, the location was relatively hidden, and second, there was no smell wafting out, and the great monk could not detect it. It is said that after two days and two nights of simmering, the pork head meat is unconsciously cooked.
Soft pocket is also a well-known dish in Huaiyang cuisine, and Huai'an people treat Chinese and foreign guests the most like this dish! Not only to supplement the deficiency and recuperate the body, qi and blood double supplement, but also to regulate malnutrition and restore conditioning after childbirth.
The new shoots in early spring plus the newly caught chrysanthemum pufferfish, there is only one fresh word to describe, and finally after eating, it is necessary to order a few snacks.
First use a straw to take a sip of the soup inside, the steaming soup with a rich crab powder umami taste poured into the mouth, according to the locals, crab yellow soup bun is used to "gargle" after meals.
If you don't like to drink soup, you can try the crab yellow steamed dumplings with thin and transparent skin, which are less greasy and more solid.
The freshness of the shrimp seed noodles can be simply described by the number of times, that is, this bowl is missed, even if this time the white comes to Yangzhou.
Finally, it was the turn of another protagonist to appear, and there were thousands of fried rice in the world, only Yangzhou fried rice was named after the place. The authentic official Yangzhou fried rice is full of seafood. Sea cucumber, bacon ham, dried scallops, shrimp, shiitake mushroom grains, etc., as well as green peas, fresh bamboo shoots these ingredients, the taste is really endless, the mouth is fragrant, the rice is fragrant, the dish is fragrant, and the aroma can be smelled from afar. Unlike some cutting corners of the "beggar version", except for a little shrimp, there are all kinds of vegetable particles.
Huaiyang cuisine is one of the most famous genres of cuisine in China, and is known as the "four major cuisines" along with Lu cuisine, Sichuan cuisine and Cantonese cuisine, and is also one of the favorite dishes of Shanghainese. There are also many delicious delicacies in Yangzhou, such as the top ten famous points in Yangzhou: three buns, mille-feuille oil cake, double hemp shortbread, jade roast sale, dried vegetable bun, wild duck vegetable bun, glutinous rice roast sale, che che roast sale, chicken shredded roll. Top 10 special snacks: Sixi soup dumplings, raw meat lotus clips, tofu rolls, bamboo shoots small roasted sale, red bean Lantern, Wuren cake, green onion oil shortbread, Huangqiao roast cake, bamboo shoot meat ravioli.
Good stuff for everyone to share together! If you can't go to Yangzhou, you can go to shanghai to taste these stores.
1. Hongqilin Old Town: Anyuan Road, Jing'an District, Shanghai (near Yanping Road)
The per capita consumption price is 50 yuan, and the business hours are 11:00-22:00. Although it is not specialized in Huaiyang cuisine, his lion head is big enough and has a Yangzhou style.
2. Feast a pin Huaiyang: The fifth floor of Wanda Ruihua Hotel
Very authentic Huaiyang cuisine, each dish is good, the only drawback is expensive.
3. Langli Baihuai Yangcai: Ruihong Tiandi Moon Bay Ruihong Tiandi Moon Bay
Good value for money, lion head, dry silk, soft pocket are all features.
4. Green Poplar Estate Restaurant: 77 Jiangning Road
More than 70 years old restaurant, Yangzhou cuisine is the mainstay, common Shanghai uncles and aunts party.
5. Old Yangzhou: No. 1887 Tianyaoqiao Road, Xuhui District, Shanghai (near Longhua West Road)
Yangzhou dim sum is very authentic, and the price is good.
6. Jiangsu and Zhejiang Association: Shanghai International Financial Center l4th Floor, No. 8 Century Avenue, Pudong New Area, Shanghai, near Yincheng Middle Road
A very high-end hotel, the dishes are also exquisite beyond words, there are Huaiyang boiled big fish head and other kung fu dishes.
7. Yangzhou Hotel: East Nanjing Road, Middle Fujian Road
Veteran restaurants, Michelin recommended, crystal dishes, Mojia dried silk, stewed crab powder lion's head are all signature dishes.
Author: Wang Xiang