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A "呱" character and a "Da" character, originally two words that are incompatible with each other and have no practical significance, but they are combined into the name of the snack that has been passed down for hundreds of years like "Canal Water City" in Liaocheng, Shandong: "Que Da".
The name is strange and untestable. Ren or Yue: because the props of the allegro are shaped like artists to say "Quack Board"; Ren Yiyun: Eating in the mouth will make a "Quack" sound and get this name; some people still say that when making the Dock, the rolling pin and dough on the board make a "Quack" sound, as the name is "Quack"; some people cite the scriptures, saying that Zheng Banqiao is Guanfan County, passing through Liaocheng Shazhen, to eat meat cakes, accidentally squashing the raw meat cakes on the board, and the shopkeeper named it "Quack" according to the sound and shape of Mr. Banqiao's pressed meat cakes.
Borrow celebrity food, both in the north and south of the river. Itabashi said that the tiger did not believe, just a legend. Tiger feels that since "Quack" originated from the folk, the most reliable statement should be named after its production state, and one year tiger as a food consultant and CCTV went to Liaocheng to shoot the documentary "Taste of the Canal", which really verified what Tiger thought.
In Liaocheng, the tiger saw that whether it was the streets and alleys, the downtown areas of towns, the country market days, and the hotel liquor stores, there were all squeaks for sale. Among the many, especially Shazhen Queta is the most famous, it is said that it was created in the Qing Dynasty, so far there has been more than 200 years of history, thinking back to that year, when the Kangqian dynasty was prosperous, Liaocheng according to the canal commercial port wharf banknote pass that runs through the north and south, "the throat of Cao bang, the elbow of the heavenly capital, the jiangbei metropolis", the prosperity of commerce, the prosperity of the people, the convergence of food and innovation is reasonable.
A good eating squeak, pay attention to the meat filling is well-nourished, and the noodles are hot.
The noodles are quite exquisite, and the noodles are hot and dead (locally called dull noodles), mixed together, and the seasons are different, and the proportions are different. Winter hot noodles four stay six, spring and autumn hot noodles three stay face seven; summer hot noodles two stay face eight, and the water temperature of the noodles is also exquisite, when the day is cold, hot water seven cold water three; when the day is hot, hot water three cold water seven, not cold and hot weather, it is necessary to have hot and cold water and half and noodles.
The filling is divided into meat filling, egg filling, meat and egg mixed filling, egg filling, golden and brilliant white jade, fresh but smooth and tender; meat filling, pink and tender fresh meat dotted with some yellow ginger green chopped onion, mellow and rich. Tiger's favorite is the meat and egg mixed stuffing, in fact, more love the name of "wind stirring snow", it sounds beautiful and pleasant, somehow, hearing this name, the tiger suddenly remembered the snow scene of the "Lin Jiaotou Wind and Snow Mountain Temple" in the Water Margin, and it seemed to see the clouds in front of him, and the wind gradually rose, blowing the goose feathers and white snow that flew in the sky, the jade dragon scale dance, the long sky fluttering, and the meat and egg mixed with the stuffing, is also as charming as the snow scene, the crimson fresh meat, surrounded by yellow white eggs, Like a whirlwind, it swirls and stirs up flakes of snow, and the wind surges and sweeps the taste buds.
The noodles are reconciled, the filling is also adjusted, on the oily noodle case, knead the noodles into long strips, roll them into a dough agent, roll them into a spindle shape, and then use a light rolling pin to roll out the long slices, spread a layer of green onion fresh meat filling, roll up from one end, close the edges on both sides, pinch the two ends tightly, and then press, gently roll, pull, roll, roll out the long stripes, and the cake embryo becomes, and then the flat hammer is heated, pour some oil, turn the noodles on the pot to make the noodles golden and bright, the cake belly bulges, wields the blade, draws from the side, takes two chickens, Pound into a fine porcelain bowl, add pepper and salt, beat evenly with chopsticks, and pour into the open "croak" belly, to fill it evenly. Re-enter the tassel pan and continue to fry until the eggs are cooked thoroughly, and you are done with a click.
Put the croak out, put it on the board, take the knife and cut it in half, end to the eye, the color is golden like a sunflower, the shape is like a "croak board", the incision reveals the filling, the egg yolk is brilliant and the meat powder is tender, the nose is fragrant, it is very tempting, wait for a bite, the outer skin is crisp and crisp and the inner oil is moist, the meat and egg mixed with the "wind stirring snow" stuffing is delicious and tender, chewing, egg-flavored meat fragrant noodles mixed in the mouth, on the tip of the tongue is like plum blossom three lanes, in turn, the fragrant saliva overflows. If you can eat it, you will take a freshly baked bulging hanging oven cake, cut it from the middle, and clip a freshly baked crunch, full of crispy mixed with the crunch of the crunch, the beauty of the meat and egg filling, and the aroma of the hanging oven baked cake, which is even more annoying.
This "wind stirring snow" Liaocheng clicks, delicious. Tiger unforgettable.
Postscript: In fact, in the old traditional que-da-making, after frying, it is best to put the croak in the circumference of the stove to bake, baking, will be the cooking oil when the cucking is baked, so that the cuck is more compact, full, structured, crisp on the outside and tender on the inside. A friend of Liaocheng, Zhao Yonghao, has a good article about Que Da written well: a good and delicious QuAk, which is slowly made according to the most traditional method, pays attention to the meat filling, and the noodles are hot, respectively, less oil is warm fried, the fire is slowly roasted, lying on the slope, hanging down, waiting for the cucking out of the oven, hot, hot hands; golden can, salivating; straight and straight, heavy. Nowadays, most of them have been directly thrown into the frying pan and fried. There was no clear oil on the previous quack, and now it needs to drain the oil for a while after the pan is out of the pot, because it is fished out of the oil pot, full of wetness, so, the rattling is like this, it has become a legend.
Fat brother ps: Liaocheng, the city where fat brother was assigned a job when he graduated from college, although he only worked for less than a month, he can still remember the more famous "glass pills" and "croak". I don't know how the current Liaocheng Commercial School is, wait for Brother Tiger to see!
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