I happened to see a rice nut seller on the street, bought two to try, but it is no longer the taste of the year.
After a long baptism, I gradually forgot the scents wafting from the market when I was a child.
Sigh again that time flies!
Today Fat takes everyone to recall the snacks of Ningdu.
Lantern Cake: The origin of the name, there are various theories. Some say that the past people used to light the pastry at night to illuminate the pastry; others say that the shape of the pastry is like an ancient lamp. When I was a child, I would make a lot of storage before the New Year, and add minced garlic sprouts to it, accompanied by a bowl of porridge, which is excellent for breakfast.
Flour Qi: Ningdu people call flour Qi, fried with flour, fried golden brown, crispy on the outside, soft on the inside, and the taste of fritters is almost the same.
Taro buns: flour plus taro, green onions and other fried, the color to golden brown is the best, take a bite, crispy on the outside and tender on the inside, steaming, fragrant.
Pine balls: pork lean meat plus radish shredded or Wuzi (do not know the scientific name, looks a bit like a gourd) and sweet potato flour stirred together, and then made into a small ball, put into the pot on high heat steamed, very sweet and refreshing, dipped in a little Ningdu pepper sauce, that is really delicious and special rice.
Cabbage cake: some places called donkey rolling, Ningdu's cabbage cake with vegetable filling is more, there are radish fresh meat filling, winter shoot bacon filling, etc., sugary general brown sugar is more, the outside is kneaded with glutinous rice flour into a ball, put into the pot small heat frying, while frying while using the stir-frying spatula along the side of the pot to crush it large and thin, until cooked through the bar, and then shoveled up and paved into the filling rolled up, with a knife cut into sections for easy consumption. The texture is sticky and chewy, and I haven't eaten it in years.
Sweet potato qi: a kind of rice fruit made of sweet potato and glutinous rice flour, the sweet potato is cooked and crushed into puree, and the glutinous rice flour and brown sugar are kneaded well, and the frying pan is golden brown, and the taste is soft and sticky and the teeth are elastic.
Maqi: Also known as rice dumplings, Ningdu Maqi generally does not wrap in filling. Glutinous rice steamed into the stone mortar mashed, while hot to make a ball to cool, on the top with chopsticks to point red, when you want to eat, take a few into the frying pan and fry, fry until crispy, hollow inside is better, dipped in sugar to eat.
Wang Qi: Also known as Huangyuan rice fruit, this production process is a bit troublesome and laborious, probably the special rice is added to the locust rice over high heat, and then pounded with a stone mortar, while hot to make a ball to cool, can be boiled, can be fried, the taste of elastic teeth has toughness.
Do you also have these snacks in your friends' hometowns? NingDu also has some delicious snacks, fat do not know how to translate into Mandarin, such as fat tidy up and sent out to everyone to see, friends with opinions and suggestions can leave a message below, fat will try to do better.