【Marinated fish dumplings】

There is no better dumpling than Qingdao mackerel dumplings.

The aquatic products along Jiaodong coast of Shandong are rich and rich. In addition to mackerel dumplings, there are also various seafood dumplings such as cuttlefish dumplings, yellow croaker dumplings, oyster shrimp dumplings, sea cucumber dumplings and even tuna dumplings.

The Laobian Dumpling Restaurant (1829) opened by Bianfu is the longest-standing dumpling restaurant in Guinness World Records, and its specialty is to stir-fry dumpling stuffing.

The prototype of dumplings is the "Qihanjiao Er Tang" made by Zhang Zhongjing to help refugees with frostbite, so northerners have developed the custom of eating dumplings in the beginning of winter and during the New Year. The southerners are not prone to frostbite in the winter, so the custom of eating dumplings during the New Year has not spread.

Northerners should eat a bowl of dumpling soup when eating dumplings, which is the "original soup to make original food". It not only aids digestion, but also replenishes the water-soluble vitamins lost to the soup.

【Xiaolongbao】

Eating Xiaolongbao dipped in vinegar for about ten seconds can help cool down. You can eat it without having to bite the skin and suck the soup first, but you can just eat it in your mouth.

The deliciousness of Xiaolongbao is a game of wrapping as much stuffing as possible (including meat and soup) with the thinner skin.

The way to eat pineapple soup dumplings is to soak the small buns in the broth, eat the soup and the buns together, and bite them while drinking. Generally, bone broth sprinkled with scallions and pepper.

Xiaolongbao was called Xiaolongbu in the south during the Qing Dynasty.

The taste of Xiaolongbao has its own characteristics according to the region. Wuxi is famously sweet. Changzhou adds crab oil, and Nanxiang uses chicken soup to cook the meat skin jelly.

The small buns are derived from Kaifeng soup dumplings. Kaifeng soup dumplings were improved by Kaifeng famous chef Huang Jishan, and the method of making fillings with water is adopted.

【Beef Noodle】

Lanzhou ramen emphasizes "one clear, two white, three red, four green and five yellow". The soup is clear and the gluten is elastic. There are only a few slices of beef. The focus is on drinking soup and eating noodles. Oil-splashed chili can float on the soup noodles of the clear soup, but it does not blend with the soup. When picking noodles with chopsticks, spicy oil can naturally adhere to the noodles.

Xiangyang beef slices in Hubei are spicy, spicy, 2, and 3 fresh, and the beef is rich in ingredients, twenty times that of Lanzhou ramen beef! Because it has a strong taste of high oil, high salt, spicy taste, it is not widely circulated.

Sichuan's Neijiang beef noodles are known as "the first of Bashu snacks". The noodles are smooth, the beef is fragrant and spicy, and they are the sour and sour flavor of Sichuan cuisine.

Taiwan beef noodles combine Guangdong's stew techniques, Shandong's pasta techniques and Sichuan's seasoning techniques (douban sauce), bringing together the cultural customs of all over the world. The most suitable way to eat is not to add sauerkraut, but to peel the garlic before it, drink a sip of soup, take a bite of noodles, eat a piece of meat, and take a bite of garlic to obtain multi-layered seasoning.

[Fried sauce noodles, stir-fried noodles, and beaten noodles]

The higher the protein content in wheat, the stronger the flour tendons and the more chewy the taste. In ancient times, the circulation of materials was underdeveloped, and the northern flour had stronger tendons and noodles changed a lot, so the pasta culture became more popular.

The wheat in southern China has poor gluten properties and is too soft to make noodles with poor taste, so add salt and alkali to the noodles. As the saying goes, "Salt is bone alkali and alkali," adding salt can improve the toughness and hardness of noodles, and increase the ductility. The color of noodles will turn yellow, such as bamboo noodles in Guangdong.

Japan also has low flour protein content, so they made soft udon noodles.

The handmade ramen noodles with fried sauce is divided into stretched noodles and cut noodles. The stretched noodles require up to eight times to make a set of buckles (ramen). The sauces for fried sauces with fried sauces are different in different places. Generally, yellow (bean) sauce and (sweet) noodles are mixed according to different ratios.

The noodles of stir-frying are originated in Shandong. The noodles are blanched in boiling water or warm oil slightly, add the soup and boil it and put it in soy sauce and other seasonings. Finally, the noodles are cooked and served in the bowl. There is more soup and fewer noodles, which is suitable for the north to keep warm.

When making noodles with braised noodles, you should separate the ingredients and stir-fry them one by one with the stir-fried green onion, ginger and garlic as the base to combine the flavor. While cooking noodles in another pot, thicken the prepared braised rice (i.e., beat them). After cooking noodles, add the rice noodles with braised rice.

【Sharpened noodles, cat ears】

"A leaf falls and a leaf floats, and a leaf falls away from the surface and then comes out. Silverfish falls into the water and turns white waves, and willow leaves ride the wind to the treetops."

When making knife-cut noodles, it is important to "not leave the knife and not leave the knife". A skilled knife-cut noodles master can cut about 200 knives per minute and cut noodles exactly six inches long.

Shanxi Cat Ear is a dish that mother-in-law loves to make for her son-in-law, which means that she hopes her son-in-law is obedient.

[Egg fried rice, Yangzhou fried rice, Yangchun noodles]

Chinese cuisine, French cuisine and Turkish cuisine are the three major cuisines in the world, and Huaiyang cuisine, the eight major cuisines, has made the greatest contribution to the world by inventing fried rice.

The world's martial arts are Shaolin, and the world's fried rice is from Yangzhou. The prototype of many fried rice in the world is egg fried rice. The prototype of egg fried rice is the "broken gold rice" eaten when Emperor Yang of Sui went to Yangzhou. The particles are distinct, the eggs are as color as gold, oily and shiny, and the rice is as white as jade.

The inventor of Yangzhou fried rice was the great calligrapher Yin Bingshou, the prefect of Yangzhou during the Jiaqing period. He was fond of food research and created the first Yangzhou fried rice dish in Chinese history to "integrate vegetables and rice". In addition, he invented Yifu noodles, which is the prototype of dried roasted Yi noodles.

The name of Yangchun Noodles is not interesting or accurate enough, so it is a little bit.

The shrimp roe Yangchun noodles are made from the shrimp roe of the lake shrimp and dried to make soup, and pepper and lard are added. Dried shrimp roe is one of the important seasonings for Huaiyang cuisine.

You can also add wontons to Yangchun noodles to eat.

Shanghai Yangchun noodles must be added with lard and soy sauce. There is a top-quality Yangchun noodles in Shanghai that use eel bones to make soup, which is the priority of wealthy families.

The noodles in the north are thick and heated for a long time, so they are called "cooked noodles". The noodles in the south are fine and can be cooked quickly after being put into the pot, so they are called "below".

【Bake thread paste】

In ancient times, news transmission was underdeveloped, and if you want to make the cuisine famous, you have to rely on popular stories.

"Emperor Qianlong visited in a private visit and was very happy when he ate this dish. He gave it the name xxx" is a very common sales method in the Qing Dynasty, and has contributed to the popularization of many local dishes. As for whether Qianlong had really eaten it, this is not something worth exploring.

This is the case with the noodles in southern Fujian. Legend has it that Qianlong came to Luojia Village, Quanzhou during his southern tour. The village was poor and had no good food to entertain the emperor. He was quick to make noodles in a hurry. As a result, Qianlong was as happy as in all similar stories and gave it the name "Dragon Beard Pearl Powder".

Quanzhou people like to use a fried dough stick when eating noodle paste, while in some other places, they are served with sesame cakes or steamed buns. Whether the noodle paste is qualified depends on the soup. It must be transparent in color, the soup is thick, the paste is not rotten, and the fragrance is light and elegant.

[White meat dishes: garlic paste white meat, double-cooked meat, fried pork with raw salt, roasted pork with ginger]

Tips: Add some meat to the sauce and add cold stock to the soup will taste more delicious.

Tips: The difference between putting cold water into the pot and hot water into the pot when cooking meat: Putting cold water into the pot is beneficial to remove the fishy smell, but the umami flavor will also be lost; putting hot water into the pot is prone to uneven internal and external cookies, which can keep the meat fresh. Depend on the content of the cooking and personal preferences, such as white garlic paste is made of white cut meat and dipped sauce to avoid fishy smell and cold water into the pot; stir-fry the meat with a variety of seasonings, and cold water and hot water.

The white meat dish originated from the Manchus’ “Suiyuan Food List”. In Yuan Mei’s “Suiyuan Food List”, it records that pork white meat slices are “a dish that northerners are good at”, and are boiled meat that they eat without seasoning after the “Sui Shenyi”.

Sichuan people call eating meat and meat "tooth-beating sacrifice". They also have a similar reason. They worship the God of Wealth twice a month. The meat used in the land can only be boiled for free and eaten after the sacrifice, which has resulted in many famous dishes, such as potted meat and Hakka stir-fried.

Modern white garlic paste was first created in Chengdu, which was called "Bamboo Forest Small Meal" in the late Qing Dynasty and early Republic of China. The store was named "Bamboo Forest Seven Sages", so customers also elegantly called white garlic paste "Bamboo Forest White Meal".

The garlic paste and white meat in Sichuan "Lizhuang White Meat" is also a unique way. The method is different. Only "Erdao meat" is used. The second knife is the meat cut from the second knife on the hind leg of the pig. The first knife is too fat, and the second knife is lean meat surrounded by a circle of fat meat, which is fat four and six. The lean meat part of the second knife is second only to the tenderloin with the best taste among lean pork meat. It is the best choice for making garlic paste and white meat and repot meat, but the quantity is small and the price is high. Now restaurants use pork belly instead.

The trick to make the meat with a repot is to put a board on the cooked meat, press the meat tightly and squarely, so that the meat can be evenly sliced. The meat should be cut obliquely, "cut beef horizontally, cut pig diagonally, and cut chicken vertically". The most important seasoning is Pixian bean paste.

Pixian bean paste is the soul of Sichuan cuisine, and chili is not. There are many Sichuan cuisine without chili, about one-third, and there are very few Sichuan cuisine without bean paste. The combination of Pixian bean paste and various seasonings is the signature feature of Sichuan cuisine.

Raw fried salted pork is the sister dish of the double-cooked pork. The latter is cooked and the former is raw, which eliminates the process of cooking pork belly. However, because it takes twenty minutes to stir-fry all the flavors together, the method is easy but not time-saving, and it is a dish that makes people unable to stop.

The Japanese started raising pigs after 1923, and then they had their own pork dishes. By the Showa era, they developed the eating habit of pork with ginger and soy sauce and beef with garlic soy sauce. The most suitable ingredient in Japan for roasted ginger is Machima.
Chapter completed!