Longshang Flavor: A plate of heaven and earth, taste the heroic bowl-shaped rivers and lakes in the northwest
Speaking of rice bowl, it is an ancient snack originating from Gansu in northwest China. It has an irreplaceable position in the hearts of local people and has an unshakable status.
It is not just a plate of fast food to fill the stomach, but also a microcosm of the "generous and real" food culture in the northwest region.
In the local area, people are more accustomed to calling it a simple and unpretentious satisfaction. The steaming handmade rolls are covered with a layer of oily and salty stir-fried vegetables. The soup soaks the rice grains. Once you eat it, you will be satisfied with it. The same is true for white rice.
The Gansu version is particularly particular about "original soup transformed into original food". The toppings must come with rich broth or bone soup, whose taste is so mellow that it can instantly dispel the coldness of the desert.
Northeastern risotto: fusion and home cooking on the black soil
All the way north, this delicacy changed its name in the Northeast and was called "risotto".
This is not only a change of name, but also a reflection of the black earth food philosophy.
Northeastern risotto is more like a "great unity" of home-cooked dishes.
As mentioned in the article, there is a dish called Braised Pork Rice Bowl, which contains two ingredients: winter bamboo shoots and Chinese cabbage. Although in the traditional Northeastern diet, the latter two are more often replaced with authentic local potatoes and vermicelli. However, its essence lies in the sense of fusion presented by "making it in one pot".
In 50% hot peanut oil, the fat of the pork is sautéed, and the sweetness of the vegetables is also sautéed. Then the broth is added to reduce the juice. Finally, the thick gravy tightly wraps each grain of rice, making it warm and cozy to eat. This is the most simple comfort in the land of Kanto.
Cantonese plate-head rice: a market symphony of exquisiteness and wok-style coexistence
Traveling to Guangdong, it suddenly became a " dishe rice ".
The cooking methods here reveal the Cantonese’s emphasis on ingredients and heat.
For example, there is a dish called Chicken and Pea Rice Bowl. In terms of ingredients, it uses selected fresh chicken, cut it into cubes, and then marinates it with cooking wine and minced ginger to remove the fishy smell and add fragrance.
When making the dishes, pay attention to the "wok gas" reaching a full state. Use the oil at 80% hot temperature to quickly stir-fry the diced mushrooms and chicken to lock in the gravy. The diced carrots and peas must be stir-fried until they are cooked, so as to maintain their bright color and crispy-sweet texture.
The last sprinkle of pepper is the highlight of the key strokes. It not only removes the fishy smell but also enhances the umami taste. It adds a refreshing spicy aroma to the whole dish of rice in addition to saltiness and freshness. It perfectly illustrates the style characteristics of Cantonese cuisine of "light but not bland, oily but not greasy".
Jiangsu and Zhejiang flavor: exquisite toppings from the Jiangnan water town
Turning our attention to Jiangnan, the donburi rice bowl that exists here, which is also more often referred to as "donburi noodles", fully demonstrates the unique meticulousness of the land of plenty.
For example, for the shredded pork rice bowl shown in this article, Thai rice is used for steaming, while locals tend to choose Japonica rice. The steamed rice shows a state of distinct grains, and its softness and hardness are just right.
This thing called " five shreds " is simmered in chicken soup over low heat, and finally topped with thin gravy. The taste is salty with sweetness, so fresh that it makes people feel like their eyebrows are about to fall off.
Every spoonful of toppings carries the gentleness and sophistication of Jiangnan, making the most ordinary rice suddenly become elegant.
Yunnan, Guizhou, Sichuan and Chongqing: secrets of eye protection in spicy and delicious flavors
In the southwest region, donburi has been infused with a warm soul.
Take fungus and pork liver rice bowl as an example. This dish is a common "eye protection meal" among people in Sichuan and Chongqing.
Slice the pork liver and fry it quickly in lard at 150℃ until it changes color and becomes smooth and tender.
Then add ginger slices , crispy winter bamboo shoot slices , lettuce slices and smooth black fungus .
Different from the thickening method in other places, this place directly uses the original juice obtained by stir-frying the ingredients, adding pepper, then adding MSG, and simmering it into a white sauce.
Mellow pork liver, sweet bamboo shoot slices, and crisp fungus are intertwined with the basic flavor of spicy ( Pixian bean paste can be added according to personal taste). It not only fulfills the taste buds' pursuit of excitement, but also conforms to the health-preserving principle of "complementing the form with form", which is particularly suitable for contemporary people who often face computers.
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