Taizhou is surrounded by mountains and sea, and every place has an unforgettable flavor of hometown.
Whether it is a street stall or a home-cooked kitchen, the steaming snacks can bring the wanderers who are working hard outside instantly back to the poetic memories built by the old streets and alleys. In these memories, there is a feeling of nostalgia coming from the hot air!
In this issue of "Good Food Light", we are going to talk in depth and detail about several unique snacks that Taizhou people have eaten since they were children until they grew up.
Wenling pork rice: oily and fragrant carbohydrate happiness
In Wenling, Pork rice His status is not inferior to that of the famous ones embedded cake .
When the lid of the pot is hot, the aroma of meat and rice enters your nose.
The freshly cooked pork is stir-fried to fully absorb the rich sauce, and when you bite into it, it has an oily but not greasy texture; the rice in front of you is soaked in lard and meat-flavored juices, and every bite gives you a sense of solid satisfaction, which is very real.
The first step is to boil the fat meat to make lard, and then sauté the lean meat over high heat, then add ginger, old wine and sugar for seasoning. When it reaches medium cooked, add rice and an appropriate amount of water, stir-fry over high heat until the aroma is fully dispersed, then switch to low heat and simmer slowly for about ten minutes.
Many Wenling people left their hometown to work, and what they miss most is this hearty bowl of pork rice. This is the taste of their hometown that is deeply imprinted in their bones.
Yuhuan fried dumplings: sweet but not greasy soft glutinous dumplings
Most of the fried dumplings eaten in some places have a salty taste. However, Yuhuan's fried dumplings have transformed this ingredient into a sweet state that is endearing. And the use of seasoning creates a sweet taste.
Each glutinous rice dumpling is wrapped in translucent sugar juice, mixed with red and green silk, and sprinkled with a handful of white sesame seeds on top. Just looking at it is very appetizing.
Put a spoonful into your mouth, and the first thing that hits you is sweetness, followed by a smooth and glutinous texture. After swallowing, there is a refreshing aftertaste. Even if you eat several spoons, you will not feel tired.
Some people think it looks like heated Orange cake , Nuojiji people will definitely like it.
The method is not complicated: first boil the sugar and water until it becomes sticky, then add the cooked glutinous rice dumplings and red and green shreds, and then stir-fry until evenly distributed; or, you can directly put the dumplings into the pot and start frying. When they are about half cooked, add the sugar and water, and then reduce the juice. Follow the method that is convenient for you.
Huangyan Shabu Dried Tofu: A snack with strong aftertaste
Huangyan Shabu of Dried tofu , not very famous, but people who have eaten it will never forget it.
It is yellow in color, has a soft texture when you take a bite, and your mouth is filled with a mellow five-flavor flavor.
The secret is nothing more than being willing to take the time to cook it slowly and slowly.
Dried tofu needs to be cleaned by hand, then ground, then filtered, and then brine and other processes. Then it is put into brine with cinnamon, star anise and other spices added, boiled for several hours, and then taken out and dried until the surface turns a beautiful brown-red color.
Walking in the alleys of Shabu Street, there is always a faint scent of braised food floating in the air.
This kind of dried tofu can be eaten directly as a snack, or cut into pieces and served with wine or porridge. It is particularly delicious.
Sanmen Songhua Cake: Fragrant and soft, spring only
three doors of Songhua cake , using natural pine pollen.
Mix the pine pollen and white sugar into the glutinous rice flour in a certain proportion, knead them until they are uniform, and then slowly bake them over a warm fire until the surface turns golden.
Take a sip, the outer layer is slightly crispy, and the inside is soft and soft. The fragrance of pine and cypress flowers and the sweet fragrance of glutinous rice spread in your mouth. The natural taste is really healing.
However, the flowering period of pine flowers is extremely short, lasting only a few days. If they are not picked, they will definitely become moldy and then fall off. Therefore, if you want to eat authentic pine flower cakes, you must pay attention to the season.
The method of making it is to mix sugar, pine pollen, glutinous rice flour and water according to the corresponding proportions, then knead until thorough, then cut into small oval pieces, and then bake with warm fire until both sides are golden in color.
Every spring, many Sanmen people miss this seasonal fragrance.
Yuhuan oyster patties: crispy on the outside and tender on the inside
In Yuhuan, Oyster patties It is a sign among signs.
It tastes crispy on the outside and tender on the inside. Compared with Fujian oyster omelette, it is crispier and crispier. When you bite into it, you can still hear a "crunching" sound.
The umami flavor of the oysters is fully stimulated, so fresh that they almost "fall off".
The method is to select small fresh oysters, wash them, then chop them, chop the green onions into fine pieces, then stir the green onions, sweet potato powder, eggs, and water into a paste, add salt and cooking wine for seasoning, then add the chopped and washed oyster meat and stir evenly.
Turn on the cooker, pour in the cooking oil, pour the batter and spread it evenly, fry until one side becomes crispy, then flip the other side, and take it out of the pot when both sides are completely brown.
Served with a bowl of white porridge, or as a snack, it's so fresh that you can't stop using your chopsticks.
Stir-fried dumplings on the street: the sweetness coming out of the soybean flour
In the past, you could often hear and see vendors driving tricycles, shouting and selling "stir fried dumplings", but now this situation is becoming more and more difficult to encounter. However, as soon as you get close to the vehicle or the pushcart, you can smell the sweet and sweet smell wafting in the air.
I saw the hawker leisurely shaking the machine, and the glutinous rice strips in the bucket were hot when they were squeezed out. Then he used a small steel shovel to gently scrape along the wall of the bucket, and the white and tender dumplings fell down. Then, they were rolled casually in the mixture of soy flour, brown sugar and white sesame seeds, and they were instantly covered with a sweet taste.
I bought a bowl and hurriedly put it into my mouth while it was hot. The texture was soft and glutinous with a rustling feeling, and the aroma of soybean flour and sesame slowly spread. It was so simple but healing.
Taizhou's snacks often don't have a gorgeous appearance, but every bite has a solid taste of hometown.
Pork rice, the kind from Wenling, fried dumplings and oyster patties, Yuhuan’s specialty delicacies, dried tofu, Huangyan’s traditional snacks, songhua cakes, Sanmen’s flavor, and stir-fried dumplings, which are gradually becoming less popular on the streets, they carry the memories of Taizhou people from generation to generation.
If you have the opportunity to come to Taizhou, don't just go to the big restaurants. These snacks hidden in the streets are the most worth your time to find and taste.
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