Looking for the ancient flavor at the source of the Dongjiang River, even the agarwood of the years in the lanterns and rice cakes
In Lianping County, Heyuan City, which is located in the hinterland of Jiulian Mountain, the Dongjiang River flowing through the city is running day and night. It not only nourishes thousands of acres of peach fields, but also breeds a landmark delicacy that has traveled through more than 600 years, and it is Dengzhanbao. For Lianping people, this snack is not only the smoke of fireworks in the streets, but also a regional food symbol, imprinted on the taste buds. Its shape is like an ancient lamp, crispy on the outside and tender on the inside, with aroma wafting around. It is an excellent food that can warm people's hearts and stomachs and satisfy cravings in autumn and winter.
The legacy of six hundred years of ancient towns, a stick of incense passed down from ancient times to the present
I learned from Xie Guozhen, a senior chef in Lianping County, that the origin of Deng Gai Zong is very profound, and its history can be traced back to the late Yuan Dynasty and early Ming Dynasty. During that period, in the area around Doumentou, the east gate of Lianping County, ancestors had already set up stalls, using flat-bottomed iron spoons as molds and putting them into oil to fry rice cakes. Because the shape of the fried rice cake resembles the oblate rape oil lamp used for lighting in ancient times, the people gave it this very pictographic name. At that time, as soon as the Jianzhanbao was made out of the pot, a tangy aroma emanated, causing people passing by to stop. Because it was a beautiful item with low price and delicious taste, it soon became a precious delicacy in the market that is loved by the people. This aroma that originated from Doumentou has not dissipated over time. Instead, like the blood of Jiulian Mountain, it has been deeply integrated into the local memories of Shangping, Yuanshan and other towns, and has been passed down from generation to generation until today.
Every spoonful and cup hides craftsmanship, revealing the secrets of authentic production techniques
First of all, high-quality local rice flour is selected as the main ingredient, and a little baking soda is added into it to make a paste-like rice milk. This rice milk must be "just right thick and slightly watery". If it is too thick, the batter will be too hard, and if it is too thin, it will be difficult to shape. The real soul is in the filling: the white radish is first cut into thin shreds of even thickness, and then mixed with minced red chili peppers and green onion segments. Only an appropriate amount of salt and five-spice powder are used to highlight the characteristics. The three colors of white, red and green are intertwined with each other, just like a pastoral painting, which looks fresh and attractive.
The tool used for frying is an iron spoon with a unique round bottom. The chef first spreads a thin layer of rice milk as a base, and then piles the mixed shredded radish filling into a "hill" shape. It must be full and the filling cannot be exposed from the edge of the spoon. Finally, pour a layer of rice milk as a "cover", and then sink the entire iron spoon loaded with ingredients into the hot peanut oil. Under the catalytic effect of hot oil, the food called Dengzhanbao will make a sizzling sound in the pot. After about four or five minutes, when it can separate from the mold and float on the surface of the oil, and the whole body becomes golden and brilliant, you can take it out and drain the oil. This pan-fried rice dumpling is steaming hot right out of the pan, and its shell is golden in color. Under the cover of this golden shell, you can vaguely see the colorful fillings inside. It has become a work of art that perfectly integrates color, aroma and taste.
Crispy on the outside and tender on the inside, a good harvest, taste the authentic taste of Lianping
I bit into the freshly baked Deng Zhanba while it was still hot. The first thing I felt was the crispy texture of the outer shell. It made a "click" sound and the aroma of rice suddenly entered my mouth. Immediately afterwards, the shredded radish filling wrapped inside brought out a completely different soft and tender texture. Relying on high-temperature frying, the moisture of the shredded white radish is firmly locked in, making it sweet and smooth. It perfectly blends with the slight spiciness of chili peppers, the spiciness of chopped green onions and the mellow taste of five-spice powder. It greatly reduces the greasiness of fried food, leaving only a mouthful of salty freshness and sweetness. This kind of flavor can be said to have the boldness of the fried foods in the north, and the freshness and delicacy unique to the Lingnan water towns. It is a unique taste symbol given by the mountains and rivers of Lianping. Whether it is served as breakfast to start the whole day, or used to satisfy cravings in the afternoon, a piece of hot rice dumplings can always bring people the most practical satisfaction.
Nowadays, for those Lianping wanderers who have left the mountains, Dengzhanbao has long gone beyond the scope of food. It is the noisy and bustling commercial street in childhood memories, the warmth felt in the palms of the hands in the cold wind of autumn and winter, and the most authentic and authentic taste of hometown in this land. When you come to Lianping, if you don't try to taste this fried rice cake with a lamp-like shape and a taste that can convey emotions, then you can't truly appreciate the food and customs of this ancient city.
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