Always extremely fond of alleys. Eat alley.
As the saying goes, “the best is in the people”, and countless delicious snacks that have spread far and wide are the remnants of street rubbing, the old man with gray hair playing noodles in the wide and narrow lanes, the fried nest man with trembling hands stirring batter in the smoky Grain Street, and even the one in the corner of Zhongshan Road, which is full of black walls eroded by oil smoke and wind. The soup pot ……
When you eat in such places, you can always feel good, not only because of the boiling environment and friendly people’s voices, but also because there is “no distance” – the cook is right in front of you, all the ingredients are at your fingertips, and the cooking and shaping of the food is completely known to you in such a context. The cooking and shaping of the food is completely known to you in such a situation, or easy, or complicated, or half-understood, or easy – but nevertheless, the process that seems to be glimpsed is made into a finished product, and the moment it is put into the mouth is amazingly magical.
Perhaps it is because of the obviousness of all this and the splendor of the results that street food is so popular, living and breathing in every home.
In this street store, the seasoning is undoubtedly an eye-catching role.
Simple cooking table, a clear list of ingredients, perhaps a little mysterious, is that those strong or light seasoning it. The various flavorings, lined up, seem simple and clear, red is the chili black is the sauce, brown beans and green onions, but it is this simplicity that is interesting: the ingredients for chili sauce are chili peppers, garlic rice, white sesame seeds and oil, and the main ingredient for bean paste is naturally ripe beans, but – what kind of chili? Are the sesame seeds fried? The timing and ration of the oil? Do the soybeans need to be soaked? Is the soy sauce or soy sauce used? What other invisible ingredients are concentrated in those thick sauces …… Everything, is a mystery.
Even if you can see it, even if you think it’s so easy, you will still go to eat again and again, your tongue just wants to, your stomach just reads. There is no way.
Various types of mixed noodles is definitely an example. For example, hot dry noodles. Authentic hot dry noodles, is definitely to rely on the “noodles” itself for several points. Tough and smooth noodles are oiled alkaline noodles, plus sesame sauce, diced pickled vegetables, minced green onions, and a number of sophisticated can’t be named but look is added to the sauce: thick black or dark brown sauce, white I do not know whether it is salt or special spice powder powder, seems to be with minced meat or crushed flavor sauce …… asked store, they only raised an eyebrow: “secret.” With a sly smile in passing.
“Secret.” So, this, too, has become a thousand street corners or small and large stores forest to attract all kinds of customers the magic method, as well as in the word of mouth more and more mysterious miracle. Cold noodles, mixed noodles, since it is also the same.
It looks uncommon, even plain to passersby a bowl of noodles, no toppings ingredients, but rather the most common above those shades of diced pickled vegetables, scallions and burst the oil of dried chili pepper shreds, seems quite present. But when the chopsticks quickly fished away the top layer of noodles, the clear sauce below seemed to be released from its confinement and suddenly filled the bottom of the bowl, and in the next instant, it was sucked into the noodles at once.
The southern waterfront noodles may also include cucumbers, carrots and other shredded vegetables, if it is in the north, the best is a bowl of simple cold noodles: sugar, salt, garlic water, clear soy sauce, minced green onion, salted cabbage, dried chili pepper shredded in oil …… refreshing with a thick, full belly after the taste of the soul, even the mouth after The taste of the burger is sweet and refreshing.
This is also the case with meat buns. This seems to be the simplest way to make the food, just chopped meat and vegetables, sandwiched into the pastry with cut openings and added ingredients. The meat is steamed, the vegetables are not cooked, the pastry is also white, eaten alone is no highlight or even monotonous, but when the cake maker drizzled two seemingly simple thick sauce on the chopped ingredients, stirring, kneading and chopping, when after the sauce treatment of the filling and the white plain pastry together into the mouth, that kind of crispy and tender, fatty and sweet, juicy want to gush but in a moment was all the apprehension and joy, even if to the Even to the last bite of white bun into the mouth, can not help but return to lick a greasy fingers, calculating when to come back to one.
Not to mention, most stores can also choose their own ingredients. To a little oil burst chili, or plum cabbage buckle meat, plus two pieces of marinated dried seeds, clip a chopstick soy sauce thousand Zhang shreds, and perhaps a self-service refreshing pickled radish …… “feel free to add, feel free to put, put not enough flavor to come back again! The shopkeeper is all too happy to say so, so this bowl of perhaps not much mysterious snack, and added a most special seasoning: human taste.
However, hot dry noodles or cold noodles, even meat bun, or other kinds of food that we love to death, by the store’s skillful hands mixed with more than ten kinds of seasoning dance together, before the chopsticks, lips and teeth, they all seem so plain, so little, as if there is nothing in it, as if a look at the end. But when the juices and ingredients start to swirl around in the chopsticks or in the lips and tongue, these seasonings really take over the main body of will power like a dancing group. “Hey, underestimated me? Come on if you dare. We’ll see about that.”
And then, you are afraid that you will really fall into the way.
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