In a newly opened Cantonese restaurant in Shanghai, he secretly made a famous dish that was on the verge of being lost, Ge Zhao. There are even bloggers who spend huge sums of money on reproduction and frequently overturn the car to prove how good this dish is.
However, some friends in the north raised objections after reading it, saying that the food "Ge Slag" in her hometown should be a food that resembles Shandong pancakes. Until after communicating with friends, I found that the dumplings, creaks, scum... These foods with similar names are not actually the same thing!
Gozzi 丨openrice / shukudon
Tangshan people: Our specialty dumplings have even been derived from special feasts for entertaining VIPs!
Beijingers: Creak boxes from snacks to large, Tongzhou's taste is more authentic!
Cantonese: Chicken gossamer is our historical dish! The difficulty is super high, and the materials are luxurious!
Okay, let's talk about squawk/squeak/scum today!
01
Dumplings, creaks, pan frying
/ All are different forms of bean noodles /
■ Dumplings
In Tangshan, the actual pronunciation of 饹馇 is very similar to pronouncing "shelved" in Tangshan dialect. (Please add zhao Lirong's Tangshan accent by yourself)
The dumplings themselves are large pancakes made with mung bean noodles. It has its own mung bean aroma, can contain a lot of flavors, fragrant but not prominent, the taste can be crisp, can be soft, which also makes it a variety of ways to eat.
Big Dumpling Cake 丨Douguo Food Network Netizen Leisurely Swim Fish 2
Ordinary people usually choose to eat it fried or stewed, while children prefer it to be fried and fluffy, crispy and wrapped in sweet and sour sauce. And as soon as the Tangshan people arrive at the New Year's Festival, they will use the meat stuffing on the dumpling rolls and fry it into a "dumpling skewer/dumpling box", and the table status is comparable to that of canned yellow peaches in the northeast.
Fried dumpling sign | bean fruit food network netizen *** ile6902
The dumplings are spread out with high-quality mung bean starch, and also have the characteristics of easy deterioration of soy products, basically can only sell for half a day, so now even in Tangshan city, it is difficult to buy high-quality dumplings, and if you want to eat well, you can only go to the following districts and counties to find old craftsmen to order.
■ Creak box
If you have not eaten a creak box, you are embarrassed to say that you are a native of old Beijing. In the memory of old Beijingers, the status of the creak box is no less than that of bean juice, boiled and fried liver.
Unlike the perishable nature of the dumplings, the creak box after frying has a low moisture content and can be stored for a long time. It tastes caramelized and crispy, and it clicks and clicks. Once in the mouth, non-"dead" do not want to stop ~ ~ ~
Creak box 丨 shooting
Take a closer look, it is somewhat similar to Tangshan Dumpling. It's all made of mung bean noodles, and you can see that the creak box is also in the shape of a large pancake before it is cooked. However, the thickness of the creak box is thinner than that of the dumplings, and the prototype before the frying is more like the Gaba of Tianjin. And Tianjin Gaba is also made of mung bean noodles. In short, they all developed from mung bean pancakes.
Creak box 丨 figure worm creative
In fact, in the city of Beijing, there is another kind of creak. It is also made with mung bean noodles and looks like large dried tofu. Beijingers fry it in oil and then dip it in soy sauce and add minced garlic to eat it, and the taste of eating it is crisp on the outside and tender on the inside.
Fried creaky shot
Take your eyes off the city of Beijing and head to Laishui County, Baoding, Hebei Province, where the practice is the same as beijing's creak, but it is often cut into long strips. In Laishui, in addition to frying, you can also pluck silk, vinegar slip, sweet and sour vinegar and so on.
■ Fry in a pan
Much like the lai shui dumplings, there is also a famous Sichuan dish from a long time ago- honey sauce pot frying. Although it looks like a sweet plum fries, if necessary, fried milk is its excellent descendant.
Unlike fried fresh milk, which contains condensed milk and a lot of milk, pan frying is a very simple flour paste, which is solidified and fried. It is still not recommended that everyone try it, after all, fried fresh milk will be more delicious.
Frying丨 meishij.net
02
Pan frying & gobs
/ Gordash = Pan Fried Top Edition /
Finally came gorgood. In Guangdong, Ge Slag mostly refers to TaiShi Ge Slag, which is one of the famous dishes of the Jiang Tai Shi Gong family.
In fact, the Chicken Scum of the Tai Shi Family was originally called Dumpling Dumplings, but it was only because it added valuable ingredients such as chicken and sea urchins that it was called chicken/sea urchin gossam.
Too Shi Sea Urchin Go slag 丨 tripadvisor
The biggest difference between Taishige slag and dumplings/pan frying is in the ingredients used. Previously, whether it was dumplings, pan frying, or creaking, it was made of mung bean noodles and water. Tai Shi Gong said: Sloppy! Taishige slag replaces water with chicken, ham, and broth simmered with refined meat, adds chicken, sea urchins and other ingredients to the flour, freezes and then wraps flour and frys it. When eating, one bite down, crispy shell, flowing out of the heart, is the authentic Taishige slag!
03
Trace the roots
/ What is history like /
These kinds of seemingly identical, but in fact different foods, we can still have a rough inference after careful observation. Beijing Creak Box, Tianjin Gaba, tangshan dumplings, are all branches of thin pancakes.
Tianjin famous snacks: Gaba cuisine 丨douguo food network netizen Sha Xiaoyuan
Beijing creak, Hebei Lai shui dumplings, Sichuan pan frying, are all the development of thick versions of starch paste, and Cantonese cuisine is an innovative improvement on this basis.
The evidence is the Meifu family banquet. Meifu family banquet refers to Mr. Mei Lanfang's family menu, which has a pot frying, which looks very similar to Sichuan pan frying and Taishi Ge slag. And Tai Shi Gong also mentioned that this dish was originally a northern dish he ate when he was an official in Beijing, it was a sweet dish, but later after he returned to Guangdong, he ordered the chef to change the salty mouth according to the Cantonese cuisine method, and only then did he have the Cantonese dish of the salty mouth.
Matsutake gossam 丨mandarinoriental
Is there such a dumpling in your hometown? Check out which one it's more like!
Source: Foodie Institute