Explore the elegance of vegetarian food in Jinhua Fucheng, Zhejiang Province in the "Eight Wu" fireworks
When it comes to vegetarian dishes, what may come to many people’s minds is cabbage in a bland clear soup.
But in Zhejiang, in a place called Jinhua, which is known as the "Eight Wu Land", people rely on their accumulated wisdom over hundreds of years to create simple vegetarian dishes with a taste that can make people miss them and make them unforgettable.
This is not only the famous and well-known hometown of ham, but also a set of vegetarian concepts and theories specifically belonging to the Jiangnan region.
It is not simply "abstinence from meat", but an ultimate pursuit of the original taste of ingredients, and a regional food identity that integrates the market and festivals.
Tracing the historical origins of Jinhua vegetarian food , we have to mention the richness of the Jinqu Basin.
The clear spring water in the mountains to the north irrigates fresh and crisp wild rice, the sandy soil on both sides of the Quzhou River breeds sweet radish, and the wild bamboo forests all over the mountains give people fresh and delicious bamboo shoots.
With such God-given beauty, Jinhua people are naturally not willing to let them become supporting roles on the dinner table.
In this way, a dish called "Orchid Branch in Garlic Red Soup" appeared that seemed ordinary on the surface, but actually concealed an unknown ingenious idea.
One dish uses an ingredient called "broccoli" picked locally in the early morning, and the locals call it "orchid branches." It is first blanched and then quickly cooled in order to retain its emerald green color and crisp taste.
The key is that the spoonful of Jinhua soil garlic is sauteed with local rapeseed oil, and then a little "red soup" gravy made with Yiwu brown sugar and Jinhua soy sauce is poured on it.
This is not a dish that has existed for a long time. It is a representative delicacy created by the old craftsmen of Lanxi during the exploration of local food culture in recent years, based on the auspicious folk saying that "food (wealth) brings fortune" and combined with tofu skin from the local ancient town of Youbu.
Choose Pujiang tofu skin as thin as a cicada's wing, stir-fry local Chinese cabbage and vermicelli with lard residue made from Dongyang's earthy pork (only its aroma is used but not its shape, now mostly replaced with shiitake mushrooms) to let out the aroma, wrap it up, roll it into the shape of a roll, and place it in a steamer to steam.
The moment it is placed on the table, the golden tofu skin is translucent, and the green scallions can be faintly seen inside. Take a bite, and the aroma of tofu, sweet vegetables and fresh mushrooms explode in your mouth and become a flavor. It has the meaning of "everything brings blessings". It is one of the most popular vegetarian dishes in the Spring Festival family banquets, carrying the good expectations of people in the Jinhua area for the new year.
The elders cut the tofu into thick slices, put it in an earthen stove iron pot covered with clean straw, and slowly "baked" the water over a slow fire until both sides turned golden.
This process cannot be rushed, it all depends on patience.
The baked tofu has a pliable outer skin and is as fine as a sponge on the inside. Whether it is stir-fried with mustard mustard, or steamed using the leaves of Jinhua Bergamot as a base, it can absorb the soup and will not rot after being cooked for a long time. The tofu has a rich aroma.
This seemingly "monotonous" thing, called the production process, actually locks the soul of Xuanping Tofu to the greatest extent. It is the most profound hometown flavor in the hearts of wanderers.
With the development of the times, Jinhua’s vegetarian map is also quietly expanding.
Jinhua's specialty is the Buddha's Hand, which has a fragrant fragrance. The Buddha's Hand is roasted together with sea salt and then ground to become Buddha's Hand Salt. Sprinkle this Buddha's Hand Salt on top of chilled local cucumbers or tomatoes, allowing the fruity and salty flavors to intertwine, activating your taste buds in an instant.
This is not only an innovative application of traditional ingredients, but also the wisdom used by people in the Jinhua area to maintain a balance between health and deliciousness in a fast-paced life.
There is also a "Chinatown-style" vegetarian dish, which is made by stir-frying Pan'an mushrooms and Yongkang Wuzhiyan ginger. Although it has been given an exotic name, its essence is the mellow aroma bred by the Balwu mountains and waters.
From the bluestone slabs with unique texture in the old streets of Jinhua Fucheng to the bright kitchens in modern homes, the understanding of vegetarian food has long transcended the categories of "full" and "light".
It could be the "ham bone and radish stewed in soup" cooked by a farm at the foot of Jinhua Mountain. The selected object is its freshness, and the discarded part is its meat. It can also be the "Sweet and Sour Lotus Root Slices" that is simple to the extreme. The ingredients used are crispy lotus roots from the Jinqu Basin, and the dish is a Jiangnan tune with a sweet and sour taste.
Jinhua people have proved in their own way that vegetarian dishes do not mean tasteless, nor do they mean monotonous.
It is deeply rooted in the profound regional culture with strong color representation and unique style. It obtains materials from the rich and unreserved generous gifts given by nature, relies on a pair of dexterous and highly skilled hands, and relies on the hot and deep love for life. It can also cook and create family dinners that are complete and complete in color, aroma and taste, and there are also family banquets that contain good intentions.
When you are faced with those simple vegetables again, you might as well think about the ingenious methods of the Bawu people. Maybe your dinner table will also start a new delicious journey.
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