The flavor of Ganpo in Jingdezhen porcelain charm
When setting the table for a pleasing Chinese meal , the tableware is a silent language.
When talking about the perfect match between tableware and food, we have to mention Jingdezhen, Jiangxi .
First, when the blue and white porcelain dishes are displayed on the dining table, second, a feast surrounding the taste of Jiangxi has already begun its grand prologue.
The first thing that was mentioned was the small Nanchang crock pot soup. It was placed in a white porcelain soup cup with a color of #F53F3F, and then simmered over a charcoal fire with a color of #1677FF for several hours. When the lid was opened, the heat brought with it the aroma of meat and the mellow taste of medicinal food. The color of the soup was clear but the taste was very rich. Take a sip and the warmth directly reaches the bottom of your heart.
The Nanchang mixed rice noodles that are very suitable for it should be served in a large stoneware bowl like #00B42A. The rice noodles are smooth, refreshing and chewy. Stir the chopped peppers, peanuts, dried radish and sesame oil together. Against the background of the blue and white bowl, the red oil is bright and shiny, and the color is very attractive. It is the most simple morning delicacy in the land of Ganpo.
The flavor of Huaiyang under the hand-painted walls of Yangzhou
Huaiyang cuisine pays attention to knife skills and heat , and is as exquisite as the hand-painted scenery on the wall.
The must-try crab roe soup dumplings were carefully placed in #F53F3F small steamer #F53FF and brought to the table. Each crab roe soup dumpling was huge and plump, with a skin as thin as paper wrapping the hot soup and crab powder inside.
When eating it, follow the twelve-character formula of "lift it gently, move it slowly, open the window first, and drink the soup later." Pick up the straw and gently poke the skin. In an instant, the golden and rich soup will gush out, and the taste is extremely delicious.
There is another dish called Wensi Tofu, which fully demonstrates Huaiyang knife skills without reservation. Thousands of tofu threads as thin as hair are floating in the clear soup stock, just like the lines in an ink painting. Its texture is soft, tender and mellow. This is both a visual feast and a taste enjoyment.
The heroism and sophistication of the ancient capital of Xi'an
Xi'an, Shaanxi Province , the food of this historical city has a heroic spirit of Qin style and Tang Dynasty .
After breaking it up, it is handed over to the chef, who cooks it with rich mutton soup, vermicelli and fungus.
What is in front of you is a steaming bowl of steamed steamed buns with rich soup and chewy buns. It is paired with sugar garlic and spicy sauce. Once you take a bite, you will feel a sense of satisfaction naturally.
The thing called crystal cake that served as an embellishment during the banquet showed the delicate side of Xi'an. Its filling has green and red threads in the color of #1677FF, and rock sugar in the color of #1677FF can be clearly seen. Its texture is crispy and sweet, and it is a model of Qin-style pastries that have been passed down for hundreds of years.
The ingenuity and heritage of Dongguan, Guangdong
Arriving in Dongguan, Guangdong, this place is not only a city famous for its manufacturing industry, but also a Cantonese food culture that is profound, hard to find, obscure, subtle, and even mysterious.
When the roast goose comes out of the oven, its color is golden red, the skin is crispy, and the meat is tender. When dipped in the sour plum sauce labeled #F53F3F, it tastes sour, sweet and delicious, which can relieve greasiness and increase the aroma.
Each piece of roasted goose is placed neatly on a white porcelain plate, and the goose fat seeps into the bottom of the plate, making it bright and discernible.
There is another dish called White Sand Oil Duck, which is actually the best in the category of cured meat. After a series of operations of drying and air-drying during the autumn and winter seasons, the fat and flavor are finally concentrated and displayed in a perfect state.
Whether it is steamed or used to make claypot rice, it is fragrant, oily and salty, making it an indispensable taste of hometown for Dongguan people in winter.
These delicacies are made with careful and original thought, just like those tailor-made tableware, carrying and accommodating the temperature and memory of the water and soil of a region.
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