First of all, before I went to Chengdu to eat bell dumplings, imitating Mr. Su Dongpo's words Hu Yi a poem "Jiang Chengzi • Chengdu Bell Dumplings". Text:
"The tiger talks about the madness of the teenager, goes to Bashan, wads through the Shu water, travels thousands of miles, only for the food to enjoy." After the dragon gate is finished with hungry intestines, bell dumplings, go and taste.
Fresh meat crimson skin cream, borrow skillful hands, wrap busy. In the pot of boiling water, the dumplings are boiled and blanched, seasoned with salty, sweet and spicy flavor, change into a large bowl, and come to eight or two! ”
As a northerner, I love dumplings. And in the festivals in the north, every festival, the Spring Festival, the small year, the winter solstice, the dinner table is indispensable to a bowl of steaming dumplings, even if you go out for a long trip, there is also a saying of "going out to go out and go home to the noodles", which means looking forward to returning home for a reunion as soon as possible.
Even in foreign festivals, some people wrote an oil poem, which is very funny: Valentine's Day does not eat dumplings, this spring was bitten by a dog. Christmas dumpling bowl, family reunion no one cares. There are also those who ridicule Chinese festivals: the Dragon Boat Festival does not wrap dumplings, and no one fishes them when they fall into the river. Qingming did not put the dumplings under it, and was crucified the following year.
Jokes are jokes, but it shows people's love for food such as dumplings, in the north, no matter what festival or weekend or whatever, even the last staple of the feast, there is always a reason to eat a meal of dumplings.
Dumplings in the north are still more traditional, aged vinegar and garlic, is the best combination of dumplings. A plate of steaming dumplings is fished out of the pot, placed in a large plate, sandwiched, a dip in the vinegar, while hot, stuffed into the mouth, chewed, the meat is full of flavor, and then a clove of purple garlic, that is the taste of the "year" in the depths of the sense of taste.
In recent years, when I often go to the south, dumplings have eaten less, and the difference between rice and noodles as staple foods is still quite obvious. But when I arrived in Chengdu, I liked the taste of zhong shui dumplings. This dumpling is no longer eaten as a staple food like in the north, but more like a street snack that adjusts the appetite, the filling is not mixed with seasonal vegetables like in the north, that is, pure pork minced, not as large as the north, but small and delicate, seasoned, no longer simple salty, acetic acid and garlic spicy, but there is a copy of the salty sweetness of red soy sauce, the spicy of cooked oil peppers, and a slight hemp, mixed with dumplings of smooth meat tender, from the first time you eat, you love, love.
The memory is still very clear, that is one year led the team to Chengdu to shoot the food documentary "Search Fresh Record", and friends in the People's Park to drink bowl tea, set up the dragon gate array, chat happily, do not feel hungry, in the next rice stall, ate an egg baked cake, a bowl of Lai tangyuan, a bowl of steamed oil tea, but the favorite is still the bowl of bell dumplings.
Watching the master wrap dumplings is also a kind of enjoyment, a pot of beaten dense and soft pork minced stuffing, crimson and tender lumps, looking at it is tempting, the master holds a stack of small thin and round dumpling skins in one hand, one hand holds a five-inch long bamboo slice, the bamboo slice tip is scratched on the meat filling, a ball of meat minced meat is smeared, it falls on the dumpling skin, and then a pinch, casually thrown, a small and exquisite dumpling falls in front of a shallow bamboo dustpan, a stroke of a pinch, a stroke of a pinch, a stroke of a pinch, a pinch of a pinch, repeating, Soon, the bamboo dustpan was full of wrapped dumplings.
The dumplings are a big sister-in-law, a big iron pot, boiling water, steaming, a bunch of dumplings are poured into the pot, like a group of white ducks who have been driven into the water, up and down in the water, light cold water a few times, roll a few undulations, then tender, fished in a thick porcelain bowl, add seasoning, add a spoonful of garlic puree water, a spoonful of sesame oil, pour a spoonful of compound red soy sauce made of ginger shallot spice brown sugar rock sugar, pour a spoonful of "one fried spicy two fried fragrant three fried red" pepper cooked oil, and then sprinkle a handful of emerald green onions, a bowl of dumplings will be served.
The crimson red of the meat filling is slightly revealed from the thin white dumpling skin, Wang is in a pool of bright red pepper cooked oil, look at it and love, clip one, the entrance, the skin is slippery, the filling is meaty and tender, the red oil is spicy and not dry, the red soy sauce is salty and slightly sweet, and the taste of this compound is really pleasing.
After eating three bowls, I still think about it and still love. I took a set of pictures, and from the current point of view, it was not good at that time, but I still liked it.
Postscript: Someone wrote a text about Zhong Shui Dumplings, I think it is very good, the appendix is as follows: People know: Chengdu Zhong Shui Dumplings, a chinese time-honored brand, named after the surname, noodles for the industry to develop the store. During the Guangxu years, it became famous, and the fragrance wafted in the lychee lane. Dongshan "Jingtiao" red, Sichuan Western vegetable oil fragrant, Liucheng garlic fruit, "Taihe" soybean oil refreshing, fragrant mushroom hundred herb refining juice, sugar pepper garlic Qi Titian. The fine powder is thinly skinned, and the meat is tender. The shape is pleasant like a crescent moon, and the skin is thin and full of juice. Sweet and fresh, slightly spicy and delicious, the teeth and cheeks leave a long fragrance.
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