But don't cross the bridge to eat at Wuyi Lane.
What about the Zhuangyuan Building and Yixian Building over there? They are both expensive in the hotel!
I know one in the Confucius Temple that buys tickets at the gate and then goes in for something to eat.
But I can't remember the name. ...
Snacks are not just ducks such as duck blood, vermicelli soup and dried salted duck.
What else, taro seedlings, red bean dumplings, boiled dried silk, red-cooked chicken juice and so on?
35 yuan a bowl at ordinary times.
Suzhou: Huang Tianyuan's cake group; Wonton, steamed buns and jiaozi in Qingyang; Pastry of Wufangzhai, Lu Changxing and Zhu Hongxing; Caizhizhai Suzhou-style candy, sesame seed cake and candied fruit.
Shanghai: Shanghai is a place where all kinds of famous snacks gather. Its taste is different from the pure sweetness of Guangdong and Hong Kong and the spicy taste of Sichuan and Chongqing, but it is famous for its lightness, delicacy and delicacy.
There are many kinds of snacks in Shanghai, such as steamed, boiled, fried and baked. The most popular snacks are: glutinous rice balls, venetian blinds, and essential oil noodles. These are the most popular "three main parts".
Tangbao: Shanghai Tangbao is characterized by fine workmanship, small size, thin skin, many fillings and shrimp and crab meat. No matter what kind of stuffing, it is moderately salty and tastes excellent. Generally, ten soup packets are put in each small cage, and pine needles are laid on the bottom, which is not sticky or fragrant. After serving, I saw its shape and smelled it, which greatly increased my appetite. You can bite open the skin, and there is a little oil and water in the bag, so it is called "soup bag".
Bai Ye: This is a kind of snack with several layers made of bean skin (called "Qianzhang" in Shanghai dialect), so it is called "Bai Ye". Blanch it with boiling water, put it in a bowl with bone soup, and add seasonings such as refined salt, monosodium glutamate and chopped green onion to taste light and refreshing.
Oil noodle essence: ferment refined flour into small balls, fry them in an oil pan until golden brown, then put them in a bowl, and add boiled bone soup and some seasonings. There is a delicious feeling of oil but not greasy when eating.
head
Raw materials: 200 grams of dry Ciba tablets, 0/0 eggs, 75 grams of chicken breast ham, 0/50 grams of pork, 0/0 pieces of egg skin, 0/00 ml of sweet wine juice, 0/50 grams of crystal sugar and cooked lard.
(1) Heat the pan, put oil in it, and heat it to 50%. Paste 1 eggs on the rice cake, fry them out, take them out and put them in a bowl, light the pan, put oil in it, knock in 9 eggs when it is hot, fry them into poached eggs, and move them on the rice cake. Cook chicken, ham and pork and shred them. Eggs and peaches. Put the above four filaments on the poached egg in turn according to the plum blossom shape.
(2) Put the crystal sugar, wine juice and water (400 ml) into the pot to boil and melt, and pour them into the bowl with the bowl.
Fried eight-treasure rice
Raw materials:
Ingredients: 300 grams of glutinous rice.
Ingredients: 50 grams of peeled jujube, concentric lotus seed, cooked coix seed, preserved wax gourd, dried pineapple and red and green silk, and 0/00 gram of red bean paste/kloc. Orange cake, longan, water
Seasoning: sugar150g, cooked lard 80g.
Method:
(1) Processing the first eight ingredients into semi-finished products. Wash glutinous rice, steam it into rice, and mix in 80g sugar and 40g lard while it is hot.
(2) Put the eight treasures on the bottom of the pea according to the pattern designed by yourself, and spread a layer of sticky rice on it; Add the bean paste, add the remaining glutinous rice, smooth it, and steam it thoroughly in a cage.
(3) Heat the wok with high fire, lubricate the wok, then put the oil into the wok (40g), take out the eight-treasure rice, press it into a cake shape, put it into the wok and fry it until both sides turn yellow, take it out and put it on a plate, with the patterned side facing up, and sprinkle 70g of white sugar on the table.
Steamed stinky tofu with duck oil
There are stinky tofu all over China. The color produced in Yunnan is light yellow, and there is a layer of yeast on the surface, which has a bad smell and is delicious. Duck oil is fishy, fresh and fragrant. The combination of the two is a favorite snack of Yunnan people, with unique flavor. Stinky tofu, also known as hairy tofu, may have originated in the Yuan Dynasty. According to legend, Zhu Yuanzhang helped the landlord herd cattle when he was young, and later he was fired, lived in a ruined temple and became a beggar. The long-term workers get some food and fresh tofu from the old rich family every day to satisfy their hunger. On one occasion, Zhu and beggars went out to market for three days. The long-term worker didn't know, but he still hid the food in the straw. On the fourth day, Zhu and others came back. They were busy taking food from the straw pile. Only tofu is still piece by piece, but with a layer of hair, it will be fried in broken cans, which is delicious. Later, when Zhu became the founding emperor, he was tired of eating delicacies and remembered eating hairy tofu that year. That is, order the chef to cover fresh tofu with straw, and invite the minister after long hair, all of which are applauded! Since then, hairy tofu has gradually spread to the people and become a famous food with good quality and low price. Ingredients: Ingredients: stinky tofu 300g, refined salt 2g, cooked Chili noodles 3g, red oil 3g, duck oil 100g. Practice: Cut the stinky tofu into pieces at the bottom of the bowl, sprinkle with Chili noodles and salt, pour with duck oil, steam it in a cage, pour with red oil after taking it out, and mix well to serve.
Mama Doudou
On the first day of the twelfth lunar month, it was freezing in Jinzhong. Before liberation, the poor were short of clothes and food and had a hard life. They are more worried about getting sick and have no money to treat them. So whenever this night, Yuci people love to fry corn, soybeans, sorghum, wheat, pockmarked grains and so on. The whole family sat around for dinner and called it "Mom Doudou", hoping to drive away evil spirits and plague seeds. Therefore, there is a folk proverb called "when speculation is not seen at the beginning of the twelfth lunar month, one rises and the other falls". Because this day has entered the twelfth lunar month and is near the end of the year, it is also called "Ma Ma Dou Dou".
The preparation method of the soybean is as follows:
[raw materials] a little whole grains.
[Technology] Fine sand is baked in an iron pan, then coarse grains are put in the pan in turn, stirred until cooked, screened out, cooled and chewed.
[Features] Sweet and delicious, with endless aftertaste.
Frozen beans fried in sand
Frozen beans, as early as the Ming and Qing Dynasties, have been widely eaten by people in Zuoquan County as traditional holiday snacks. On the first day of the twelfth lunar month, get up in the morning, don't talk, eat some frozen beans first. Legend has it that biting people can avoid disaster. That is to say, the common people's mantra is "Don't eat fried food on the first day of the twelfth lunar month, this goes up and that goes down".
The preparation method of frozen beans is as follows:
[raw materials] soybean 1000g, medium sand 2500g, warm water 2500g(30℃).
【 Technology 】 After soybean is screened and picked, it is poured into a pot, soaked in warm water for 1-2 hours, and then frozen outdoors at minus 20 degrees Celsius for 24 hours. After freezing, light a fire and put it on a pot. First, bake the sand red, then pour in the frozen beans, and keep stirring back and forth until the skin of the beans can automatically fall off and turn yellow, and then take it out of the pot. Sift out the sand after the pan, and the beans can be eaten.
[Features] Fragrant, crisp, crisp and delicious.
Melon
December 23 of the lunar calendar, formerly known as the Festival of Sacrificing Kitchen. According to folklore, the chef has been busy on earth for a year, and he will go to the Heavenly Palace to report the living conditions of the people to the Jade Emperor. Explorers, who are usually evil, live a luxurious life and are very afraid, sacrifice small melons and fruits made of sugar to the kitchen god in order to seal his mouth, let him not tell the truth after returning to the palace and let them suffer. However, poor families are not. What they think is that the year is approaching, they are heavily in debt and unable to repay, so they call it "the little melon that urges life."
Now, when people are rich, they no longer worship God, but become children's delicacies and bring them festive joy.
The production method of small melon is as follows:
[Material] A certain amount of sugar is heated and melted.
[Technology] Dip a small hollow bamboo tube in melted sugar and blow it gently with your mouth. When the sugar becomes hollow and spherical, take it down and put it in the refrigerator, and you can eat it.
[Features] Sweet and crisp.
Snow cake
"Snow Flower Cake" is a kind of flavor snack made of glutinous rice flour, which was run by a man named "Jiner" in Longmiao Street, Yuci in the late Qing Dynasty. Because it is steamed with a special Xiao Mu retort, it is also called "retort cake".
According to the old man's memory, at that time, as long as I heard the phrase "rose osmanthus ice cream", hello! "People will be immediately surrounded by his snacks. Sparkling flowers, scalding "snow cakes", sprinkled with red or white sugar, fried sesame seeds, and poured with osmanthus and rose juice. Hot and sweet, fragrant and soft. I feel warm after eating a bowl.
The making method of ice cream is as follows:
[Ingredients] Rice flour, brown sugar or white sugar, rose, osmanthus fragrans, walnut kernel, green shredded pork and sesame.
[Technology] Prepare bellows fire, pot-bellied copper steamer and several wooden retort (about 10 cm in diameter and about 8 cm in height) in advance. Mix glutinous rice flour into paste with cold water, put it in a wooden steamer, sprinkle some sugar, peach kernel and green shredded pork, buckle it in a bowl and steam it in the steamer. When cooked, put the cake into a bowl, sprinkle with sugar, shredded onion, fried sesame seeds, and pour with rose juice or osmanthus juice, and serve.
[Features] Bright color, rich fragrance, soft and sweet entrance.
Yuci enema
Yuci enema has a long history. In the early years of the Republic of China, there were many enemas in Yuci market, but Fan Chou's family in Dachengsi Street was an ancestral enemator. In Qing Dynasty, Fan studied enema with his father Fan Qinglin since childhood. Twenty-five years after the Republic of China, his son Fan Ermao inherited his business, and later passed it on to his grandson Fan Yuting, becoming an enema family with four generations under one roof.
Enema is a noodle food with buckwheat flour as the main raw material. Its shape is similar to that of sesame seed cake, but it is slightly thicker in the middle and thinner around. In the local area, enema can be eaten all year round. In contrast, cold food in spring, summer and autumn is the best, and hot frying in the middle of winter is the best.
In Yuci, pig blood enema is the most famous. Its raw materials are mainly buckwheat flour and pig blood. Buckwheat flour must be white and fine, and pig blood must be "intermediate blood", fresh and not rotten. Pig blood enema tastes delicious, light brown, soft, tough and elastic.
Cold enema is supplemented with condiments, mainly salt, garlic, vinegar, hot sauce, and a few drops of sesame oil to make the food cool and delicious, spicy and delicious. Hot food should be cut into pieces, fried with lard, served with garlic and vinegar, and the food is fragrant and delicious.
The preparation method of enema is as follows:
[Raw materials] buckwheat flour essence and refined salt.
[Technology] When using water to mix flour, from hard to soft, from thick to thin, gradually palm out its essence by hand, then spread the thin noodle soup into a plate, put it in a cage and steam it over high fire.
[Features] Delicious and fragrant.
Pingyao Wantuoze
Wantuoze, a traditional snack in Pingyao County, Jinzhong, is also a good wine companion with strong local characteristics.
The bowl tray was created by Dong Yuqing, a famous chef in Chengnanbao, Pingyao County, in the early years of Guangxu in Qing Dynasty, with a history of more than 65,438+000 years. 1900 (that is, the 26th year of Guangxu), Empress Dowager Cixi and her party avoided disaster in xi 'an, and when passing Pingyao, they ate Dong Xuan's food, which was full of praise and endless appreciation. Legend has it that this dish was sealed as imperial food, so it became famous and gradually spread to the people, becoming a common flavor snack in restaurant stalls.
These dishes are mainly made of white flour. Combining the advantages of bean jelly and enema, it not only has the refreshing taste of bean jelly, but also has the rich fragrance of enema, which is fine but not greasy, smooth and refreshing. It may be very cold in summer and very hot in winter. Suitable for all ages, popular all year round. It is a kind of flavor snack that people like.
The traditional manufacturing process of the off-tray rule has been passed down from generation to generation and has been continuously improved. At present, the best is the system made by Dong and the fourth generation successor Dong.
The making method of the bowl-taking ruler is as follows:
[Raw materials] Flour and rapeseed oil.
【 Technology 】 The flour was mixed with warm water to paste at the ratio of 1:66, and then 0.6% salt water, aniseed water and 5% rapeseed oil were added to each catty of flour. After mixing, put it into a five-inch small dish, steam it in a cage for 65,438+05 minutes, take it out and let it cool.
Cold food: cut the vegetables into strips and put them on a plate, and mix well with vinegar, garlic, sesame seeds, pepper powder and sesame oil.
Stir-fry: when the pork is eight-cooked, take down the long bowl and put it in the pot, and add condiments such as shredded yam and bean sprouts.
[Features] The color is milky yellow, constantly wrinkled and smooth as jade.
Processed tofu
Yuci's old tofu is also a traditional snack. When it first appeared in Yuci, most people couldn't tell clearly. However, people in their eighties and nineties still remember selling tofu in Yuci Street when they were children. This kind of food is suitable for all ages and has high nutritional value.
The preparation method of old tofu is as follows:
[Ingredients] Soybean 1500g, 50g of glucose powder, and proper amount of edible oil.
【 Technology 】 Soak soybeans in cold water for 6 hours in summer and about 10 hour in winter, and wash them several times. Add 15 kg of water to each kg of beans and grind into soybean milk. Boil soybean milk in the pot, remove the bean foam with a little cooking oil, and then dilute it with boiling water. Put the glucose powder into another container and quickly pour the cooked soybean milk into the container. After stirring evenly, cover it and press 15 minutes.
[Features] White and soft, fragrant and delicious.
Hangzhou: Hangzhou-style snacks, with various patterns and different seasons, have three characteristics. First, most of the materials are taken from the local products of Hangzhou and are often associated with the scenic spots of the West Lake. When you visit the lake in summer, you can taste the lotus root paste in the west. In autumn, you can enjoy osmanthus in Nanshan and eat a bowl of osmanthus millet soup in the osmanthus hall of West Lake. Second, it's the Spring Festival season, and everything is delicious sometimes. For example, during the Spring Festival, various kinds of spring rolls, fresh meat dumplings and assorted eight-treasure rice are supplied, during the Tomb-Sweeping Day, Ai Qing dumplings are supplied, and fine sand or fresh meat brown are listed during the Dragon Boat Festival. Mid-Autumn Festival makes Hangzhou-style, Suzhou-style and Cantonese-style moon cakes, and Chongyang eats millet cakes, and so on. In spring and March, there are many fresh fish and shrimp bamboo shoots, shrimp fried eel noodles, Sichuan Daoxiao Noodles, and shrimp dumplings. In hot summer, mint cake, crystal cake, Fuling cake, meat and bone porridge, crab fat in Sanqiuhu Lake and crab yellow steamed stuffed bun are on the market, and glutinous rice cake and lard rose rice cake are available in twelfth lunar month. Third, it has a long history and is often accompanied by legends. Such as Wu Shan shortbread and fried juniper. According to legend, after Yue Fei was killed by Qin Gui and his wife, people in Hangzhou hated Qin Gui. At that time, there was a small shop specializing in fried pasta near Wangxianqiao. When the master saw the treacherous court official Qin Gui sitting in the sedan chair every day, he was disgusted. One day, he kneaded the pasta into a human shape and put it in an oil pan. While frying, he shouted, "Fry Qin Gui, fry Qin Gui!" "What does he sell? He said casually, "Fried juniper. "Hence the name.