Just after the New Year’s Eve, in the old Home after eating four sides before returning, and began to miss the hometown Food. The so-called “food men and women, the great desire of man”, are common feelings. But now the young people ah, eating on eating, you take pictures of what is going on? They say, before the meal let the phone “eat”, in order to be able to their own “up Fan”, once upon a Time people did not have a cell phone, the Fan how to start it?
This is not, there are two writers in the dinner world, not too much trouble, after eating is not counted, have to write two sentences. These two people are familiar with, is Liang Shiqiu and Wang Zengqi.
They have written no less than a hundred kinds of food, north, south, east and west, hard dishes snacks, a wide range, really “hairy do not eat dusters, legs do not eat the bench”. It is inevitable that when you write about a food, everyone writes about it. Today to see for the same food, their writing skills who is higher a chip?
fried fish
Wang Zengqi.
I have eaten “dry fried Chinese fish” many times in Huai’an. The two-foot-long live Mandarin fish is fried in a large pot of boiling oil and dipped in pepper salt, which is amazing to eat. To this day, I can only think of it as Zhang Dai said: “full of wine and rice, shame, shame! “
Liang Shiqiu.
Clear fried fish is said to be simple, but the fact that the chef can test the art of making oil. Make oil to know the boiling oil, hot oil, warm oil, respectively. Sometimes make a dish, to change the temperature of the oil. Fried fish to use lard, fried out of good color, with vegetable oil is easy to scorch. Fish cut into two sides, take its side, on the surface of the diagonal longitudinal and horizontal cuts without cutting. Into the hot oil deep-fried, do not have to wrap batter, can be wrapped in gravy powder, fried to light yellow, fish flesh piece by piece cracked, look fascinating. Sprinkle with pepper salt on the table.
Tofu
Wang Zengqi.
The easiest way to eat bean curd is to mix it. You can just buy it and mix it. Or put it in a pot of boiling water and scald it slightly to remove the fishy smell. Not long hot, long hot, then tofu shrinkage hard. Tofu with tofu is the best way to mix tofu. When the young toon head, the buds and leaves are purple and red in color, and the aroma is very fragrant, it is boiled slightly in boiling water, and the stalks and leaves turn green, then it is taken out, rubbed with fine salt, and when it is cold, it is chopped and mixed with tofu (southern tofu is the best), with a few drops of sesame oil. A chopstick in the mouth, three spring will not forget.
Liang Shiqiu.
Cold tofu is the easiest thing to make. Buy a piece of young tofu, rinse it well, add some chopped green onion, sprinkle some salt, add sesame oil, and it’s delicious. If you pour the juice of tofu in red sauce over it, it is even better. It’s also good with some soy sauce cream and sesame oil. My favorite is tofu with aromatic tofu.
Old Tofu
Wang Zengqi.
The condiments for old tofu are simple: sesame sauce, chopped pickled chives. If you like spicy food, pour a spoonful of green pepper paste. Sitting on a low bench at the head of a street stall, you can have a bowl of old tofu, half a catty of large, spun pancakes, and a thin crisp, and it’s a good meal.
Liang Shiqiu.
There are vendors along the street who sell “old tofu”. On one side of the stretcher is a pot stove, boiling a pot of tofu, long cooked into a honeycomb shape, and on the other side are bowls and spoons of condiments such as soy sauce, vinegar, minced chives, sesame sauce, chili oil and so on. Such old tofu can be made at home by yourself.
Dongpo Pork
Wang Zengqi.
Dongpo meat is actually braised meat, the kung fu is all in the fire. The first attack with a fierce fire, a few big rolls open, that is, add ingredients, with a light fire slow stew, the Soup slightly bubbling can be. Dongpo on the method of cooking meat, cloud must avoid water, as a last resort, can be strong tea and strong wine instead. Completely without water is not possible, will be burnt sticky pot, but the water can not be more. To add a lot of yellow wine. Yangzhou meat stew, but also add a little sorghum wine. Add strong tea, I have tried, but also can not eat any special taste.
Liang Shiqiu.
I am not a gentleman far from the kitchen, but the most afraid to do red meat, because I am anxious and forgetful, nine times ten times burned meat scorched, not only trampled on the meat, and burned the pot, full of smoke, neighbors thought it was a fire. Recently there is the so-called electric slow cooker, the use of weak electricity, you can simmer meat for a long time, for the old and lazy and no memory is quite useful, have tried to cook similar to the Buddha jumping wall a class of roast meat, very successful.
Ham
Wang Zengqi.
There used to be a lot of ham in Kunming, and you could get ham in any restaurant. The Kunming people loved to eat the part of the elbow stick, which was cut into round slices, wrapped in a thin layer of skin, with a circle of fatty meat inside and lean meat in the middle, called “money sliced leg”. There is a ham shop on Zhengyi Road that specializes in ham, and in addition to whole and cut-up ham, you can also buy ham claws and ham oil.
Liang Shiqiu.
When I was in Shanghai, I would go to Tianfu City and get cooked ham for 40 cents every time I passed by the main road. The shopkeeper would cut it into thin slices with a sharp blade, and the lean meat would be sharp as fire, while the fatty meat would be transparent. To this day, there is still a lingering fragrance when I think about it.
Preserved meat
Wang Zengqi.
Hunan people love to eat bacon. When rural people kill a pig, most of it is cured and hung on the beam of the kitchen stove, smoked into bacon. I do not how to eat bacon, once in a large restaurant in Changsha ate a steamed bacon, this plate of bacon really called good. Usually the bacon is striped, sliced out of shape, this plate of bacon is cut into rather large neat square slices, and steamed extremely bad, I did not think bacon can be steamed so bad! I didn’t think bacon could be steamed like this! It was so fragrant and sticky in the mouth, which is really rare.
Liang Shiqiu.
After the bacon is brushed and cleaned, it is steamed whole. After steaming and then slicing thinly, stir-fry again is best, add green garlic stir-fry, green garlic green leaves can be used but not too much, it is appropriate to white garlic stems. Add a few red peppers is also good. When you don’t have green garlic, you can substitute green onions.
That night at a friend’s house in Xiangtan to eat bacon, the guests were happy and drank a bottle of “Wenzhou wine sweat”, which is slightly lighter than Fen wine, similar to Guizhou Maotai white wine. Since then in various restaurants to eat fried bacon, can not be compared with this one. The beauty of the fish is on top of the bacon. One drink, one peck, is not a foregone conclusion.
White meat
Wang Zengqi.
White meat hot pot is a Northeastern dish. It is characterized by extremely thin slices of meat, which are frozen solid and shaved out with a grater, so they are cooked as soon as they are added to the pot and are very tender. The white meat hot pot uses sea oysters (oysters) as the bottom of the pot, with pickled vegetables.
Liang Shiqiu.
There is a season for eating white meat at home in Beiping, usually on the day of three volcanoes. Pork is cooked in a big pot, with more lean and less fat, and cut into plates and brought to the table. When cooking meat, if you first use a rope to tie up large pieces of meat, tightly, after cooking and cooling, untie the rope and use a sharp edge to slice, you can cut a very thin and thin slice, fat and thin solidified but not loose. The meat should not be overcooked, and the degree of doneness can be measured by poking it with chopsticks. Fire depends on experience and knife skills depend on kung fu. To cut horizontally, smooth silk is not right. White meat has no salty taste, to dip in soy sauce, add more minced garlic. Sichuan restaurants have chili sauce in addition to garlic soy sauce.
Eel
Wang Zengqi.
Huai’an people can make a whole eel dinner, a table of dishes, all eels. In addition to grilled eel back, choked tiger tail, etc., the main method is fried, and the second is roasted. The eel is scalded and shredded, then fried, called “soft pocket”; raw fried is called fried crispy eel. Braised eel is called “fire burning Maanqiao”, and thicker eel is called “stewed Zhang Fei”. The eels are made with a large amount of ginger and garlic, and pepper is sprinkled on the table, not to be tired of it.
Liang Shiqiu.
Henan Hall does eel, and what I appreciate most is raw fried shredded eel. The eel is cut into shreds, one or two inches long, and fried in lard with a little coriander and salt, without any other ingredients. This way, the eel is white, slightly crunchy and very tasty, without losing the original taste of eel. Another way is to stew the eel, cut it into four pieces, add a big handful of garlic cloves, add soy sauce and stew it, the sauce should be thick. The eel is crispy and soft and has a unique flavor.
Soybean juice
Wang Zengqi.
If you have never had bean juice, you have not been to Beijing.
They sell cooked bean juice at a stall on the street. A copper pot with a pot of bean juice is simmering on a low fire. If the fire is too big, the bean juice will turn into a big bubble and become “creeky”. The bean juice stall is equipped with shredded spicy pickles – water lumps cut into thin shreds and poured with chili oil, burritos, burnt rings – similar to doughnuts, but made into circles, burnt and crispy. For those who sell their energy, go to the stall and sit down, ask for a few sets of burritos and charred rings, two bowls of bean juice, a little spicy pickles, a meal.
Liang Shiqiu.
The raw material used to make bean juice is used to feed the pigs. But this raw material, boiled with water, has become the food that everyone in the city is happy. And this has nothing to do with class. The hard-working, muddy face, sitting on a small bench, around the bean juice pick, gnawing shredded bean curd and rolled cake, drinking bean juice, on the pickles, of course, is self-pleasure. The girls and brothers of the government, who were not able to show themselves openly in the streets and alleys, mixed with the poor civilians to drink bean juice, would also send their men or old mothers to buy a casserole and reheat it at home to drink it. And will not forget to bring back a plate of that pick on the specially prepared spicy pickles, home despite the good pickles, no matter what, non-that cheap big pickled radish shreds mixed with the pickles is not enough taste.
Chestnuts
Wang Zengqi.
In winter, a copper fire pit, throw a few chestnuts in the red charcoal fire, a moment, bang, popped out a cracked shell of ripe chestnuts, grabbed, back and forth in the hands, blowing to make cold, peel the shell of the entrance, sweet, is the joy of the snow day.
Beijing Dong’an Market originally had a store selling western-style cakes and iced treats selling creamy chestnut flour. Chestnut powder topped with thin cream is very enjoyable to eat. Of course, the price is very expensive. This store is no longer available.
Liang Shiqiu.
In Beiping, every year after the autumn festival, almost every dried fruit store on the street would set up a big iron pot with a short chimney, and a small li-pa waved a big iron shovel to stir-fry chestnuts. Not dry fried, but fried with sand, plus sugar to make the sand into large and small particles, so called sugar fried chestnuts. The black smoke from the smoky coal spread, the sound of frying, and the occasional explosion of chestnuts made a lively late autumn and early winter scene. Children do not love to eat chestnuts, a few coins to buy a packet, wrapped in straw paper, tied with hemp stems, hot, sometimes it is hot, take home a moment to finish eating, hidden in the nest stack to keep warm.
But the best thing is to make snacks with chestnuts. Beiping West Station canteen is a famous western restaurant. The “creamy chestnut noodles” or “creamy Chestnut noodles” or “creamy chestnut flour” is really a masterpiece. Chestnuts are ground into powder, just like peanut powder, dry and fluffy, and topped with a lot of cream. The so-called cream is whipped cream. It is delicious when eaten with a small spoon. The cream should be fresh, whipped to the right degree, not thick enough to beat certainly not delicious, but too much to beat the head but diluted.
Let’s not say who wrote it better, but I’m hungry anyway. Hurry up and find something to eat.
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