Huasheng ** reporter Xu Dianbo.
In the first month of the Year of the Dragon, reporters need to stick to their posts during the holidays, and they have no time to return to their hometowns, even in the name of interviews.
The hometown is far away in the reporter's dream, but it is actually not far away, it is in the new town of Miluo City, an ancient town with a history of 1,000 years.
The hometown people are very hospitable.
A few years ago, my sister came to visit relatives, and the cadres of the new town were also invited to return to their hometowns to reunite with their fellow villagers. Knowing that the reporter could not make the trip, he coincidentally sent "the taste of hometown".
As a fellow villager, the reporter received a "big gift" full of affection, which was naturally more timid and homesick, and often in dreams, at the dinner table, and tea table, tirelessly recalling the "taste of hometown", and the words of praise were overflowing.
Three streets and nine lanes, the food will be passed down forever
The taste of the hometown is good, closely related to the history, culture and geographical location of the hometown, although it is not a metropolis, but it has been a prosperous place since ancient times.
The hometown is less than ten miles away from the ancient Luo country, in the lower reaches of the Miluo River, with the gift of mountains and rivers, abundant products, and outstanding people.
The earliest historical record of the ancient town is that in 726 A.D., the general Wei Chi Gong during the Zhenguan period of the Tang Dynasty supervised the repair of the Guanyin Ancient Temple in Wollongong, leaving behind historic sites such as Ximatang and Luohan pine.
Since the Sui and Tang dynasties, a wharf market has been built here, and merchants gathered.
During the Yuanfeng period of the Northern Song Dynasty (1078-1085), Xinshifang was officially established. During the Jiajing period of the Ming Dynasty (1522-1566), there was Shigutan Yidu, one of the sixteen cities in Xiangyin County. In the eleventh year of Yongzheng in the Qing Dynasty (1733), the new city was set up in the town, and the following year the new city inspection department was set up, and there were ten archers.
The three streets, nine lanes and ten wharves here have maintained the street pattern of wharves and alleys and alleys. The polished granite, the towering cornices and corners, the intangible cultural heritage customs such as pagodas, rampant fighting, and story meetings are all told, and this place has been an important commercial town on the bank of the Miluo River since ancient times.
Xinshi Ancient Town, known as "Little Nanjing", has been ranked among the 4th batch of traditional Chinese villages, and is also one of the many water towns in the south of the Yangtze River, continuing the rich atmosphere of life, and there are more legendary stories waiting to be discovered.
Food is one of those stories that is waiting to be discovered.
The hard-working and intelligent people of Xinshi, while creating history, have also transformed the gifts of mountains and rivers into classic delicacies, which have continued into the unique flavor of this region, which has continued to this day.
Every Chinese New Year, if it is not surprising that Xinshi still retains the customs of respecting heaven and earth, respecting ancestors, and respecting teachers, then the "soil eight courses" delicacies such as loose meat and dumplings, fried tofu, buckle meat, Hu Zongmeat, and skin flour that cannot be eaten by thunder can always be a must-have banquet for the New Year's festival in the ancient town and when there is a happy family in the family.
Three streets and nine lanes, the food will be passed down forever
The wisdom of the ancestors, the inheritance of the family, and the nostalgia of the wanderer ......Every time I am moved, I am in the taste of my hometown, and I have created it with my heart and passed it on from generation to generation.
The old three "mouths are fragrant" and the "taste" inside is reunion.
The "taste of hometown" sent by hometown people is still the "old three", full of nostalgia.
First of all, the name "Huang Crisp", the name looks so special, you can't find any text on the Internet, it's a bit confusing, but if you see it, you should be salivating.
Let's say it's like a gold ingot, it doesn't have such a regular shape, but it smells fragrant, and it tastes crispy on the outside and tender on the inside, with a bit of a crunchy feeling.
It can't be the food that came out of the ancient palace, right? No one has verified it, but the name of "Huang Crisp" is just right, and it seems that everything is understood and believed.
The ingredients of the royal crisp are not unusual, meat and flour, fried in oil. However, compared with similar "fried meat" and "head dish", not only the name is brilliant, but the selection of materials is more exquisite, and the production process is more sophisticated.
The flour must be the most delicate, and the meat is the standard front leg pork belly, which is mixed with well water by the Miluo River, and then simmered, and fried with old tree tea. Surprisingly winning at the end, steamed in a large steamer, with all the color and flavor, more attractive than the "gold ingot".
Fried tofu is everywhere, and the fried tofu in Xinshi Street has been on CCTV.
Every Spring Festival, my mother always hopes that her relatives can be together, peaceful, happy and happy, and she must make "fried tofu +" New Year's dishes at every meal. My mother is proud that my ancestor was the owner of a family workshop that made fried tofu. It turns out that the soybeans grown by home, the stone mill grinds out the soybean milk, the soybean milk is poured into the cauldron, and the old stove has just the right firepower, so that the boiling soybean milk is evenly foamed, which is the first step to make a pot of good tofu.
Mixing, spotting, squeezing, cutting, frying, ......The master is methodical and confident. From ancient times to the present, tofu made by ancient methods has maintained a flexible taste that cannot be matched by machine-made tofu.
There is a custom in Xinshi, during the Chinese New Year, every household uses fried tofu to roast meat, a dish of meat and vegetarian food, which has the symbolic meaning of the New Year's flavor on the bank of the Miluo River. First fry with low heat to force out the fragrant fat of the pork belly, and then put the fried tofu in the pot, put the local garlic, and several ingredients are "foamed together" in the soup. The fried tofu roast pork is out of the pot, yellow, green, and white, which looks drunk, and it tastes fragrant, tender, and refreshing, and the family is happy.
Secondly, it is the well-known sugar and oil baba, but the people of Xinshi have a different way of calling it - loose meat dumplings.
The loose meat is not only different in terms of shouting, but also in different practices, but there is no "standard" so far, which represents the continuous innovation and enterprising temperament of Xinshi people. A kind of loose meat dumplings, Xinshi people can make a variety of flavors, different diners, can eat different flavors. Diners who have eaten have one thing in common – it's delicious!
The main ingredients of the pine meat are glutinous rice, japonica rice, cane sugar, eggs, supplemented by sesame seeds, raisins, almonds and so on. The main ingredient glutinous rice must be steamed, pounded with egg yolk, with condiments pinched into egg-sized stones, put into hot vegetable oil, and finally steamed in the steamer, put some green onions after the basket, crispy on the outside and tender on the inside, sweet but not greasy.
There are many shops in Xinshi, and most of the merchants get up early to do business, and the breakfast problem cannot be ignored, and the food can not be disappointed, and this delicacy was gradually invented.
years, compared with the rise and fall of an ancient town, it seems short. But for a wanderer, it is enough to brew a strong nostalgia. After experiencing it, everyone perceives pain and joy, and people in their hometown will always hide their hardships in their hearts and turn happiness into food and present it on the table.
On the bank of the river, in addition to these "hometown flavors", there are also delicacies such as white-cut meat, black bean sauce pork ribs, and gravy bamboo shoots, which together form the memory on the tip of the tongue of the hometown people.
In memory, there is nostalgia and expectation.
Expectation, like a table of Chinese New Year's Eve dinner, is one family after another, and the deep expectation of reunion ......
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