Let me tell you, when I was writing this, my palms were sweating constantly. Don't even think about asking me to come up with such disgusting words like "gluttonous feast". In Baoding, what you eat is not just a simple meal, but something that is vital to your life.
First, let’s talk about the donkey meat fire that no one can get around.
Those people on the Internet are always talking about "dragon meat in the sky and donkey meat on the ground", bah.
It's not yet dawn, it's five o'clock in the morning, there is a small shop in Caohe Town, Xushui. It has no signboard. The freshly made roasted buns are hot and very delicious. When you take a bite, the roasted buns are extremely crispy and make a clicking sound. The dregs fall down rustlingly and can fall on your whole trouser leg. The taste is not to mention how delicious it is.
The experienced chef uses a blade to make a slit, picks up a shaky piece of donkey's tendon meat that is carrying aspic, chops it into pieces, fills the slit, and then pours a small spoonful of old soup on you.
You stood on the roadside and took your first bite, grinning because it was so hot, but you just couldn't bear to stop.
The aroma of donkey meat is not as spicy as mutton, nor is it greasy like pork, but it presents a very special and "thick" aroma that gradually melts in your mouth.
Don’t ever tell me about the so-called donkey meat roasting in Hejian. It’s in a rectangular shape. This is simply heresy! And the donkey meat in Baoding must be round, round!
But if you think that this is all Baoding has to offer, then you are blind.
Follow the road south to Gaobeidian.
When I was a kid, my grandfather would come back from the market with a stack of shredded tofu wrapped in straw paper.
At that time, there was no so-called excessive plastic packaging. At that time, the tofu shreds were tied with the help of Malan grass, showing a very coherent state. The color was also yellow-orange, and there was a faint scent of incense from it.
Don't look at it dry, just put it in your mouth and chew it. It will smell like beans first, then salty, and finally sweet.
I can just eat it as a snack all afternoon.
The vacuum-packed ones in supermarkets are so soft now, can they be called shredded tofu? Nonsense.
Go west, enter the mountains, and reach Fuping.
Hey, big pot elbow.
The name sounds foreign, right? Really earthy.
It turned out to be a large enamel basin, and in fact it was actually used as a washbasin in the past (a brand new one, of course). When it was served, it could occupy half of the table.
Spreading upward is a layer of shiny, stewed elbow pieces. The fat in them is almost transparent. When you use chopsticks to pick it up, it will disappear with a gentle suction.
Buried under the meat are potatoes and vermicelli grown in Fuping Mountain.
For a long time, the potatoes have fully absorbed the delicious meat soup, and they become soft and crumbly with just a poke of chopsticks. Mix the rice with the sticky soup. I tell you this, even if you give it to the gods, they will not exchange it.
The truth is, if you don’t eat a lot of elbows, your trip to Fuping will be in vain.
And Boye’s pears.
Don’t laugh, are pears considered a delicacy?
If you have never eaten pears from Shawo Village, you don’t know what “no residue” means.
After taking a few bites of the pears we eat on daily basis, there will always be some heavy, thick residue in the throat that needs to be spit out.
Boye's kind of pears, just take a "click" bite, and they will completely turn into water. Your mouth will be filled with sweet, cold juice, and your throat will feel so comfortable.
It is said that they are grown on a pear tree that is hundreds of years old. No one can hug that tree.
Not many people may know about Laishui’s pressed meat.
I had that feast in a village. At that time, the meat was cut into thin slices, like amber, translucent and shining.
It looks like aspic, but when you bite into it, it is firmer and chewier than aspic.
According to the old man, the pig head meat is cooked, wrapped in tofu skin or cloth, and placed under heavy stones overnight to squeeze out all the fat.
Cut it into slices and serve it to the table. Use it to dip into the minced garlic made with three kinds of oil. Oh my, it has such a fragrant aroma. It tastes refreshing and refreshing without feeling greasy at all. It is a perfect accompaniment to wine.
This is the wisdom of the people, making flowers out of the most common ingredients.
After all, have you noticed?
Baoding people like to eat (hào) because they know how to eat and know how to eat.
What is produced in the mountains, what swims in the rivers, and what is dug in the land, once it falls into the hands of Baoding people, they can always be carefully manipulated for you.
It’s not just to be able to post it on WeChat Moments and show off wantonly, it’s just for the sake of my own mouth and stomach so that I can live a happy and comfortable life.
By the way, finally I have to mention Anguo’s medicinal diet.
When I was a kid, I thought it was something only old men and ladies were particular about.
What about wolfberry and angelica, stewed together with chicken and fish, it smells like medicine.
Only now do I realize that it was boiling all my expectations for life into the soup.
Wherever the body is weak or cold, you can prevent the disease by drinking a bowl of soup and eating some vegetables without resorting to medicine.
This is not just eating, this is how to live.
I can’t write anymore.
There are many things I haven’t written yet, such as Li County’s glutinous rice noodles, Gaoyang’s sesame yam, Quyang’s sesame cakes...
Forget it, leave it to you to taste.
Anyway, remember that when you go to Baoding, don't go to the big restaurants with splendid decorations. Instead, go to the small shops that are in the corners and have a bustling atmosphere.
The fireworks can make you cry.
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