Su Zhou Snack Full Collection_Su Zhou Specialty Snack Food Introduction
Suizhou, the youngest city-level administrative unit in Hubei Province, is located in the north of Hubei Province. The area of Suizhou is 9636 square kilometers, with a population of 2.58 million, and includes one city, one district, and one county: Guang Shui, Zeng Du, and Su. Suizhou is known for its "Han Xiang Throat" and "Bright Pearl of North Hubei."Located between latitudes 31 degrees 19 minutes and 32 degrees 26 minutes, and longitudes 112 degrees 43 minutes and 113 degrees 46 minutes.
Features Snacks Including Guang Shui slide meat, Guang Shui sour fish, and Guang Shui preserved meat.Dog meat Including South Lake boat dishes, fermented meat, and Su Zhou.Spring rolls Including Ma Ping elbow rice.
Guang Shui slide meat
Introduction
Ying Shan slide meat is a famous dish in Hubei, and it was included in the "Three Chu Famous Dishes" and "Chinese Cuisine Recipes."Legend During the Tang Dynasty, Emperor Xuanzong's chef, named Zhan, was very skilled in making slide meat. He cut the pork into small pieces and mixed it with flour, eggs, green onions, and ginger, then fried it, simmered it, and finally stewed it, creating a dish that looks like tofu with a golden color. Emperor Xuanzong was very impressed with this dish, and it could be eaten without chewing, so he called it "slide meat."The chef named Zhan stayed in the palace and became a chef, and "slide meat" became famous and spread. History and Culture It is said that during the reign of Emperor Zhengtong of the Tang Dynasty, Emperor Li Shimin was ill and refused to eat, so he issued an edict to reward anyone who could please the emperor. When the chef named Zhan in Ying Shan heard about this, he went to Chang'an.He carefully prepared a dish of pork for Emperor Li Shimin, which was tender and delicious, and he ate it in one bite. Because of its flavor and texture, it was very popular.After eating, Emperor Li Shimin said, "slide meat!" The chef named Zhan stayed in the palace and became a chef, and "slide meat" became famous and spread. Preparation1. Peel and wash, cut into 2 cm squares, soak in water for 10 minutes, then drain, and place in a bowl. Add 2 grams of salt, 2 grams of MSG, and a little ginger and starch.
2. Heat a wok over high heat, add oil, and stir-fry the meat until it's 70% cooked. Then, add the meat and stir-fry for about 10 minutes until it's golden. Then, drain the oil in a sieve and cool slightly, and place it in a bowl. Steam in a steamer over high heat for about 1 hour.
3. Heat a wok over high heat, add pork broth, soy sauce, and MSG, and boil. Then, remove from heat and stir in chopped green onions and pepper. Ma Ping Elbow RiceIntroduction Elbow rice is a famous Hubei snack in Ma Ping Town, Guang Shui City. It originated in the 1980s. The traditional method is to select pork trotters, elbows, and pork belly, and stew them in a pot until they are tender. Elbow rice is special because it is eaten in the morning, providing a hearty breakfast. It is made from the fragrant and tender pork trotters and thick, gelatinous pork skin.
That's why it's so popular with food lovers.
The traditional method is to select pork trotters, elbows, and pork belly, and stew them in a pot until they are tender. Elbow rice is special because it is eaten in the morning, providing a hearty breakfast.Preparation It includes ingredients such as intestines, beef, and other ingredients, which are simmered in a clay pot with a special recipe.When eating, a large bowl of white rice is placed in front of you, and then a bowl of meat and green vegetables cooked in a clay pot is served. This delicious elbow rice will make you hungry. Plin Lin Chicken Soup Introduction Plin Lin Chicken Soup is made with local chickens, simmered in a clay pot, and includes ingredients such as 100 grams of goji berries, half a chicken. The method is to chop the chicken into pieces, and then fry it with oil, wine, and ginger in a clay pot. Then, add cold water, salt, and ginger, and simmer over high heat until the water boils.After the chicken is cooked, add chopped green onions and pepper, and simmer for 10 minutes. Plin Lin Chicken Soup is known for its clear soup and tender meat, which is both delicious and nutritious. It is especially beneficial for pregnant women and the elderly. Plin Lin Chicken Soup includes rabbit, chicken, ginseng, and old hen chicken soup. These are the most popular.Preparation Materials: 100 grams of goji berries, half a chicken.Seasoning: One tablespoon of sesame oil, three slices of ginger, four cups of water, one tablespoon of salad oil, and an appropriate amount of salt.
Procedure: 1. Wash and chop the chicken into pieces, and marinate with 2 tablespoons of Shaoxing wine, sesame oil, and ginger.
2. Heat the salad oil over high heat for 2 minutes, then add the marinated chicken and stir-fry for 3 minutes. Then, add 4 cups of water, 2 tablespoons of Shaoxing wine, and goji berries, and cook over high heat for 10 minutes.
South Lake Boat DishIntroductionSouth Lake Boat Dish is a popular snack in Suizhou, Hubei Province, during the Republic of China period. It originated from the Chinese cuisine of the Jiaxing South Lake cruise ship.The most common size is eight big bowls and eight small bowls, as well as eight small bowls and six big bowls, or six big bowls and six small bowls, and four big bowls and four small bowls. The ingredients include crab meat, crab roe, and river shrimp, which are all fresh and local. The cooking is very meticulous, and cold dishes are the best.Xu Ke, a writer, wrote: "Boat dishes are a special culinary art. On special days, you can enjoy the beauty of the mountains and rivers, as well as the delicious food and beautiful music." During the war, the cruise ships disappeared, and so did the South Lake Boat Dish. PreparationIt includes ingredients such as fish, shrimp, crab, and eel, and the most important thing is the freshness of the ingredients and the cooking skills.Some of the South Lake Boat Dish includes five-spice duck, jade crab, honey-glazed duck, and eel. Thick and rich in collagen. Making it a favorite among diners. A traditional recipe calls for pork trotters and pork knuckles. Braised pork with trotters is a special dish, especially eaten in the morning, providing a proper "breakfast."
Recipe
He prepares intestines,beef, and various ingredients in a clay pot, adding some mysterious ingredients. When eating, first place a large bowl of white rice in front of you, then ladle the meat from the clay pot and freshly cooked green bean sprouts, and spinach, to enjoy a delicious and fragrant dish of trotters.
Pinglin Chicken soup
Introduction
Pinglin chicken soup is made with local chickens as the main ingredient, stewed with sand pot, the preparation method is to cut the chicken into pieces, slightly sauté with oil and liquor, then add cold water, salt, ginger and other seasonings in the sand pot, and then cook over high heat until boiling, then put the cooked chicken into the pot, simmer over low heat for 2 hours, without adding water in between. After the chicken is cooked, add scallions and pepper, and simmer for 10 minutes. Its characteristics are clear soup and tender meat, with a delicious flavor, which is both a delicacy and a medicinal soup, especially beneficial for postpartum women and the elderly. Pinglin chicken soup uses radish chicken soup,lotus root chicken soup,goji berries chicken soup,ginseng chicken soup,whole chicken chicken soup, and duck bones, which are the most common and popular.
Recipe
Ingredients: 100g of goji berries, one chicken. Seasonings:sesame oil, three pieces of ginger, four cups of water, a large spoonful of salad oil, appropriate amount of salt.
Recipe: 1, wash and cut the chicken, marinate with two tablespoons of Shao wine, sesame oil and ginger.2, after the salad oil is heated for 2 minutes, add the marinated chicken pieces, cook over high heat for 3 minutes, then add four cups of water, two tablespoons of Shao wine and goji berries, and simmer over high heat for 10 minutes.
South Lake Boat Food
Introduction
The South Lake Boat Food, a characteristic dish of Jiaxing South Lake Cruise, is popular in the Republic of China period. It is based on eight large bowls and eight small bowls, as well as eight small bowls and six large bowls, or six large bowls and six small bowls, and four large bowls and four small bowls. The ingredients mainly use local specialties such as crab powder, crab yellow, and river shrimp, with meticulous cooking and are best served cold. Mr. Xu Ke wrote: "Boat food is a special creation in the rice field", "On spring and autumn days, set a table, listen to the sound of bamboo and strings, enjoy the scenery of mountains and rivers."The boat food disappeared after the war.
Recipe
Such as fish, shrimp, crab, eel, etc., especially emphasizing the freshness of the ingredients and the cooking skills. The boat food items include: five-spice pigeon, jade crab,honey-glazed Fresh seafood, such as crab, shrimp, and clams, are cooked and eaten fresh on the boat, making them incredibly delicious. Other dishes in the South Lake include Shrimp, shrimp balls, crab roe, tendons, and wood ear mushrooms. and Lotus seeds and others. Popular dishes include Yellow croaker and duck with eight treasures, fish belly, cold-mixed snail,ham and noodles and steamed meat. Generally, these dishes are served in 6 large bowls and 6 small bowls, or 4 large bowls and 4 small bowls. According to "The Collection of the Tang Dynasty," by Xu Ke, the "Menu of a Southern Lake Feast in the Eighth Year of the Ming Dynasty," states: "On the 24th day of the sixth month of the lunar calendar and the seventh day of the seventh month, the prices were very high. For those who enjoyed a luxurious feast on the boat, the price was 16 or 14 silver taels per meal, while those who enjoyed a simpler meal paid 12 or 10 silver taels per meal. Another special dish in the boat dishes is "fried shrimp," which is made by cutting the shrimp's head and tail, then stir-frying it with red sauce, oil, sugar, and salt. The taste is extremely delicious. Cold dishes often include crab meat wrapped in a bowl, with crab meat in the center.These dishes have a unique flavor. In general, a boat meal should be eaten in three courses. The first course is appetizers, the second course is the main meal, and the third course is the dessert. Shaanxi Spring RollsIntroduction Shaanxi Spring Rolls have a long history in China, and are also known as "spring cakes." They are one of the famous snacks in China.
During the Qing Dynasty, there were 128 dishes in the Han-Chinese full feast, and spring rolls were one of the nine main snacks.
They are crispy on the outside and soft on the inside, with a fresh and delicious aroma.
When making spring rolls in the spring, you should choose nettle andpea shootsto mix together and make spring rolls. These are a famous and delicious snack from Hubei. The local saying in Hubei is: "On the third day of March, pea shoots are like a magical medicine."These dishes have the functions of lowering bloodpressure, preventing colds, and so on. History and Culture According to legend, spring rolls have been around since the Eastern Jin Dynasty, when they were called "spring plates." During the Tang and Song Dynasties, this custom became even more popular.
The poems by famous poet Du Fu, "Spring Day Spring Plate with Green Vegetables," and by Lu You, "Spring Day Spring Plate with Fresh Vegetables," truly reflect the life customs of people during the Tang and Song Dynasties.
During the Tang Dynasty, "spring plates" were also called "five-flavor plates."In the Ming Dynasty, Li Zicheng said: "When mixing tender vegetables such as green onions, green garlic, green leeks, and leafy vegetables with oil, it is called a five-flavor plate."The preparation method is:Ingredients: 3 sheets of lard, vegetables, minced meat, eggs, etc. Method: First, heat the lard in a pan, then add the minced vegetables, minced meat, and tender vegetables. Season with salt, pepper, and MSG. Cut the lard into squares about two inches in size, then wrap it in the prepared filling, and shape it into a roll about the size of a matchbox. Then, fry it in a pan until both sides are golden brown. Finally, serve it on a plate. Guangxi Sour Soup Fish”
Introduction
Guangxi Sour Soup Fish is one of the most popular local snacks in Shaanxi, and it is also a local
home-cooked dish. It is made with
catfish
with a sweet and warm taste, which has the functions of replenishing and promoting lactation, promoting urination and relieving diarrhea.
The dish is colorful and has a sour and spicy flavor.The preparation method is: Main ingredients: catfish, sour soupand auxiliary ingredients: dried mushrooms, bean sprouts, shredded sour cabbage,green garlic and other ingredients. The method: 1. Wash the catfish and cut it into pieces. Wash the bean sprouts. Cut green garlic and shallots into segments and slices. Wash the green garlic and shallots.
2. Put the catfish, bean sprouts, sour cabbage, green garlic, shallots, salt, pepper, and MSG in a pot.
Cook over medium heat for about 10 minutes.The characteristics: fresh, delicious, and flavorful. Catfish is best cooked in a sour soup.Bubble Bread IntroductionBubble Bread is a very popular fermented food in my hometown, also known as "air bread" or "soda bread."Bubble Bread is a type of bread that is made by fermenting flour.
The preparation method is:
1. To make bubble bread, you first need to take a certain amount of flour, add some "starter" and water, and mix it into dough. Let the dough ferment.
In summer, the temperature is usually high, so the dough can ferment within 3 to 4 hours. In winter, the temperature is lower, so it takes a whole day.Once the dough has fermented, you can knead it again. 2. Then, you can knead the dough into the shape of bubble bread, which is usually round or oval. The diameter of the bread is about 15cm. Let it rest for 15 minutes.3. In the center of the pot, place a small piece of wood.
Then, moisten your hands and place the dough on the edge of the pot.
Be careful not to let the dough slip into the water, even though it can be eaten if it does slip into the water. However, the bottom of the bread will not have the golden and crispy crust, which will affect the appearance and texture of the bubble bread. Remember, don't rush to cover the pot. Wait for five minutes until the water has evaporated, then cover the pot. When steaming bread, don't lift the lid. Use high heat for three times, and when the dough is almost cooked, reduce the heat. When the aroma comes out, you can stop adding firewood. Generally, it takes 15 to 20 minutes to steam the bread.(Caidian)Lotus RootSoup Introduction Caidian Lotus Root Soup is a famous local snack in Wuhan, Hubei Province. Hubei is known for itslotus root. Lotus root is a popular vegetable in Hubei, and it is known for its white and tender texture. Hubei people often cook lotus root with meat bones. When cooked over low heat, the lotus root becomes soft and tender, while the meat bones are tender and delicious. The combination of lotus root and meat is simply unbeatable! The most famous islotus root with pork bones. Pork bones are cheaper and more affordable than ribs.
From a nutritional perspective, pork bones are also better for calcium.I remember when I was a child, every weekend in the autumn, we would eat Caidian Lotus Root Soup on the way home. Preparation
Ingredients: 2
Cai Dian lotus root soup, a famous Han ethnic snack in Wuhan's Cai Dian District, which is abundant in and 1 redandlotus root, about 5mm thick.Preparation: 1. Crush the lotus root, remove the skin and pulp, and soak the red dates in water. Slice the lotus root into about 5mm thick pieces. 2. Put the lotus root and red dates in water and boil for 20 minutes over low heat.3. Add sugar and lotus root and cook for another 15 minutes.Lotus root has a dual-action effect on the digestive system, promoting both intestinal movement and immunity. It can improve both specific and non-specific immunity, but it does not affect normal non-specific immunity. It also has the functions of relieving cough, expelling phlegm, anti-inflammatory, relieving stress, lowering blood pressure, and lowering cholesterol. This soup is very suitable for women to drink, and it can also help with weight loss.pig legs bones, which are cheaper and more cost-effective than ribs. From the perspective of food therapy, the soup made from bone marrow has a better calcium absorption effect. I remember that every autumn and winter weekend evening, I would always be accompanied by the fragrant Cai Dian lotus root soup along the road.
Recipe
Ingredients: two lotus root and red dates, fresh lotus root, and rock sugar. Recipe: 1, break the lotus root into pieces, remove the pulp, soak the red dates in water, and slice the fresh lotus root into about 5mm thick slices;
2, cook the lotus root and red dates in water, after boiling, simmer over low heat for 20 minutes;3, add rock sugar and fresh lotus root, and simmer for about 15 minutes. The lotus root has a two-way regulating effect on the intestinal tract. It can enhance the body's specific and humoral immune functions, without affecting the normal non-specific immune function. It also has cough, expectorant, anti-inflammatory, stress relief, blood pressure lowering and blood lipid lowering effects. This soup is very suitable for women to drink, and also has slimming effects. This soup is very suitable for women to drink and has the effect of slimming.
