In the southeast corner of Zhejiang, there is a small town, surrounded by mountains and seas, with a mild climate, named Wenzhou. People always think that it is full of leather factories and people here are speculating on housing, but they don’t know that Wenzhou people have only been doing business for decades, while Wenzhou has been established for more than two thousand years, and its research on food has a history of thousands of years.

If you can talk to a Wenzhou person about the food of dirty pig noodles, then this friend has made a deal: Like Hunan rice noodles, no bowl of dirty pig noodles can leave Wenzhou unless you come. And every Wenzhou person who returns home will probably have a bowl of fresh and hot pig noodles the next day.

At four o'clock in the morning, people were still sleeping, and the glutinous rice in the city had been cooked. The mushroom soup cooked in advance, the newly fried fried dough sticks were cut into pieces, the shrimp skin, seaweed, and sesame seeds were neatly arranged. There were also buckets of freshly boiled soy milk that were boiled straight up.

At seven o'clock, people at work came one after another. The boss, a bowl of glutinous rice, a bowl of meat, a little green onion, and a bowl of sweet soy milk. The boss skillfully dug a spoonful of glutinous rice from the steamer, poured it with gravy, spread it with fried dough sticks, and finally sprinkled with chopped green onions. This bowl of glutinous rice full of carbohydrates is the beginning of every local person's day.

When eating glutinous rice, you must use soup. Egg flower soup, tofu brain, and soy milk are common choices. Soy milk can be salty and sweet. Salted soy milk will be put in salty soy milk, and black sesame seeds will be sprinkled in sweet soy milk. If you have any food, remember to tell the boss in advance.

Both the Salty Party and the Sweet Party can be satisfied here. The sweet glutinous rice here is different from other places. Fried golden crispy fried dough sticks, sprinkle evenly with white sugar and black sesame seeds, and stuttered with glutinous rice. No one can refuse such deliciousness.

When Hunanese and Jiangxi were still arguing about the world's number one rice noodles, Wenzhou people cried because the pig dirty noodles had never left Wenzhou...

The pig dirty noodles are made of fresh rice noodles. You can buy fresh rice noodles at the vegetable market every morning. They have to be eaten on the same day and cannot be stored. Therefore, this rice noodles are difficult to eat outside Wenzhou.

Pig dirt, as the name suggests, is pig internal organs, mainly large intestine, small intestine and pig blood. It is processed cleanly and stewed for an hour before it tastes delicious. It is soft but not rotten and full of glutinous fragrance.

The pork bone soup has a clear color and a strong taste. It is accompanied by smooth rice noodles, tender blood, and fragrant and glutinous intestine. It is a bowl of satisfaction.

At night, people who have worked hard for a day have a stronger desire for carbohydrates. The midnight snack is a heavy-flavored version of pig dirty powder. The color of the soup base is much richer at first glance, and the ingredients are simply covered with large intestines, and the soup is filled with oil.

The water and rice in different places are different, and the rice noodles made are essentially different. The rice noodles here are thinner than Guilin rice noodles, not too tough and glutinous, and emphasize smoothness and rice fragrance. After soaking the broth, I slid into it with a big mouthful, and my stomach and heart were comforted late at night.

Dried rice flour is another type of rice flour. The rice is ground with water and ground into gouache. After two steaming processes, it is finally pressed into thin wires and dried into dried powder. It is very convenient to carry and store. It is a dry food that people in Wenzhou often bring when they go out.

There are two types of coarseness and fineness. Before cooking, it may only look slight differences in size, but the taste is completely different. Dry coarse flour is suitable for cooking soup noodles. Be careful when cooking. If you are not careful, it may be cooked. Eat immediately after cooking. Dry flour will easily absorb water, and it will become lump after being left for a while.

The ingredients are very free. You can simply scramble an egg and add broth, or you can also make a hearty bowl of seafood powder. The whole yellow croaker, fresh oysters, fresh shrimp, dried shrimp, and dried eels...

Start a large iron pot, add lard, first stir-fry the seasonings: eggs, pork, onions and carrots, then add the soaked powder and dried with water. Pour in the seasonings, and finally add vegetables. A plate of fried flour with a full wok is dry and steamed.

The taste is tough and the part with a little crumb is the most exciting, golden, glutinous, and rich seasonings, full of oily aroma.

Where there is no glutinous rice, it is a foreign land, and where there is no fried noodles, it is a wandering place!

A meal here can be without meat, but it must not be without fish. If you want to choose to eat only one type of fish for the rest of your life, then the people here will definitely choose: scallops.

How crazy is it for Wenzhou people to eat crumbs? The media conducted statistics two years ago that it said that 718 tons of crumbs are eaten a year, worth 1.5 billion yuan.

A pound of fish is mixed with three ounces of sweet potato starch, no more or less. The fish cake made in this way has both fish aroma and is good enough to make it soy sauce and vinegar. This is the magic weapon of seafood for Wenzhou people, the golden ratio of soy sauce and vinegar. Whether it is seafood or chicken, duck and goose meat, it depends on this small dish of dipping sauce to season.

The fish balls are not spherical, but irregular strips. Also, mix the white starch with scallion, add shredded green onion and ginger, knead until the fish meat is elastic, then use a scraper to burn it into boiling water little by little, and wait until it floats, and the fish balls will be cooked.

I like to add a lot of vinegar, pepper and chopped green onion. If you can't get used to the sour taste, remember to say hello in advance. The fish meat is smooth on the outside and tender on the inside, very chewy. The fish soup is delicious, and the spicy and sour seasoning removes fishy and improves freshness, which is very appetizing.

The same fish meat and sweet potato flour make, but the fish cakes made have completely different shapes and tastes. The fish is as thin as a cicada's wings. It is made by adding starch to the fish meat and cut into strips. Green vegetables, shredded radish and mushroom slices are also added to the soup. It can be said to be a favorite bowl of soup for Wenzhou people.

The crystal clear and transparent strips of gelatin are dyed with a beautiful soy sauce color. They look like q-flavored and will melt in the mouth, making them full of fresh fragrance. If you eat a obviously elastic texture, you may have gelatin mixed. After all, it is not cheap to make pure fish glue.

In fact, Wenzhou cuisine is also called Ou cuisine, and it occupies a place among the four major schools of Zhejiang cuisine. It depends not only on rich products, but also on exquisite knife skills, the ability to identify ingredients and the degree of seasoning. And these are all for one thing: pursuing the original flavor of ingredients.

The squid is the name of the green crabs in Wenzhou people. It grows at the intersection of seawater and fresh water. It has a strong body and a large size that weighs two kilograms, so a crab becomes a dish.

The best squids are produced in Lingkun, a small town at the mouth of the Oujiang River. The squids there are no less than the three-door blue crabs. The squids around the Mid-Autumn Festival are the fattest, because the female crabs had just finished mating, and it was also the time when the crab roe was the plumpest.

Unlike hairy crabs, the most delicious part of the pineapple is two crab claws, which have a lot of meat and tenderness. On the Wenzhou dining table, shave one crab claw clean, which can be said to be a basic table etiquette.

Not everyone dares to try another crab. It seems simple but very skillful. Jiang crabs are raw, with the sling crabs in Oujiang as raw materials. After the raw crabs are processed, they are disinfected with white wine. The decomposition is very skillful. Then they are soaked with vinegar, soy sauce, rice wine, sugar, and white pepper. The dosage will vary from one company to another, but they will definitely taste sour, sweet, spicy, and fresh and smooth.

The more advanced knife skills are reflected in the big dishes. For example, fried yellow croaker. Similar to West Lake vinegar fish, there are completely different knife techniques. Fried yellow croaker is a peony flower knife, and West Lake vinegar fish is a willow flower knife. The nuances in this are unlikely to be compared.
Chapter completed!