"Flavor of the World" network hit, popular jiangsu two classic snacks, crab shell yellow cake and hot silk. These two snacks also often appear on the morning tea tables of Nanjing people. There were more than 3,000 tea houses on both sides of the Qinhuai River, tea houses are places for information dissemination, in the past there was no television broadcast, the people every morning a bowl of hot silk, a shortbread, with a pot of tea, in the tea house to talk about the world, spread information.
Whether the cake is crisp or not depends on one hand
The so-called crab shell yellow is a common snack in Jiangsu and Zhejiang regions, which belongs to a kind of burnt cake. It is named for its round yellow crab shell. Jiangnan's burnt cakes, on the other hand, pay attention to a delicate, not a staple food, at most dim sum. Located on Wangfu Street, the Halal Anyuan Restaurant is a century-old shop familiar to Nanjing people, and many middle-aged and elderly people still have the habit of eating morning tea in Anyuan Every day. Pastry chef Xia Guilong, who has been making dim sum in AnYuan For nearly 30 years, told reporters, "The crab shell yellow cake and the duck fat shortbread that Nanjing people love to eat are all wrapped in dough and rolled out many times, which is the key." Before roasting, stick a full layer of sesame seeds. ”
However, there are also mouthy diners who think that the baked cakes in the streets are not as good as before, in fact, handicrafts and puff pastry are very important. Now the masters of Anyuan Garden have to come to the store at three or four o'clock every day, and they make freshly sold beef and radish shredded shortbread, and 12 yuan and 3 pieces of baked cake are almost in short supply. Mix and beat the dough, wrap it in puff pastry, roll it out, roll it out, roll it out... Repeated rolling and folding is the key step for it to be able to layer by layer, whether it is delicious or not, all depends on the kung fu of this hand. When it first comes out of the oven, the skin of the burnt cake is full of scorched aroma, and while biting down on the noodles and crisping your face, you must also beware of the hot beef pine radish shredded filling and the hot air gushing out and burning your tongue. The bite of the freshly baked baked cake must be supported by hand, otherwise the crumbs will fall to the ground, which is "crisp"; Finally, smell the aroma, although the cooled baked cake does not have a strong aroma of freshly baked baked cake, but you can still smell the aroma of green onion oil during the tasting.
Knife work is a golden signboard of Huaiyang cuisine. In the documentary "Flavor of the World", the thousand silk and knife work are described as follows: "The magic knife work is not simply a showmanship, but to quickly absorb the taste." Hair-like filaments... It not only maintains the flexibility that a thousand silks should be, but also maximizes the essence of ham. ”
In order to ensure the unchanged taste of sesame oil in Anyuan, the chef who cuts the thousand silk has put forward strict requirements. According to the master, the large white stem of 1.5 cm thick and 8 cm square was selected, first sliced into 28 pieces, and then densely cut into silk, about 2000 pieces. Then use boiling water to remove the bean smell, a spoonful of sesame oil, a spoonful of shrimp seed soy sauce, order a few coriander leaves, and garnish a few ginger shreds, the method seems simple, and the magic of which is almost all on the delicate tofu shreds. However, this amazing knife work is a piece of cake in the eyes of Master An Yuan. Hot silk is the delicacy of the commoners, and the 6 yuan bowl is satisfied.
This article is excerpted from Gastronomy