Zhengzhou Snack Full Collection_Zhengzhou Special Snacks Food Introduction
Zhengzhou, commonly known as "Zheng", is the capital of Henan province, located in the southern part of the Henan plains, in the central part of Henan, at the lower reaches of the Yellow River. Located on the banks of the Yellow River, bordered by the ( shan) mountain to the west, and the vast Huanghuai Plain to the southeast. Thanks to its unique geographical location, Zhengzhou was also a famous trading port in history, and is still the largest distribution center in the central region, and hosts major national and regional trade events every year. Zhengzhou Commodity Exchange is one of the three major national commodity exchanges, and "Zhengzhou prices" have been the benchmark prices for global food production and distribution.
Features Snacks Such as: Ba Guang Dou, Cai Ji Steamed Dumplings And scallions Lamb And chrysanthemum flower Cakes And stir-fried with leeks Sea cucumber And Ding Family Noodles Stir-fried pork And Gu Ji Buns Such as: Henan lamb noodles, spicy fish, tiger meat box, old man's noodles, and so on.Roasted chicken And Carp Three flavors, clear soup Lobster And authentic fried noodles, Zhengzhou fried noodles Beef And
Henan lamb noodles
Introduction
Henan lamb noodles are a very historical snack in Zhengzhou, a traditional dish that combines meat, vegetables, soup, and rice.Local delicacies With delicious taste and affordable prices, widely popular in the Central Plains. In 1994, it was awarded the title of "National Authentic Local Flavor Food", and in December 1997, it won the "China Famous Local Snack" award. Influenced by Henan lamb noodles, there are various state-owned, collective, and individual restaurants that specialize in selling lamb noodles, scattered throughout the city streets and alleys, and Zhengzhou is known as "Noodle Town".
Zhengzhou has no unique cuisine or independent regional cuisine, and Henan lamb noodles are a representative snack of Zhengzhou. Henan lamb noodles have a width of 1*9.5 cm, and the thickness is like Lily petals, with a smooth outer layer and tough inner layer, which provides a chewing resistance. After eating, you can drink the soup. Eating Henan lamb noodles, the focus is on the sauce, when making noodles, the sauce is used with fresh soup, and lamb noodles are made with the sauce.Lamb sauce Seafood noodles are made with seafood soup, and so on. Noodles are also made with soup, the lamb in lamb noodles is made with lamb, and the noodles are supplemented with Vermicelli.Wheat noodles Shredded vegetables,Kelp Strips,Lotus seeds.Cilantro，Chili are all provided by the customer, including the sauce, noodles, and soup.
History and Culture
The predecessor of Henan lamb noodles is the Old Hometown Restaurant. In 1953, Li Shaoqing and 3 others took over the operation, and due to the partnership, it was renamed Henan lamb noodle restaurant. In 1967, it started specializing in selling lamb noodles, renamed "Henan lamb noodle shop", which is commonly known as "Henan lamb noodle".
It is said that Henan lamb noodles were created by a bomb. During the war, Japanese planes frequently bombed Zhengzhou, and there was a famous chef named Zhao Rongguang who particularly liked eating noodles.When the plane came, Zhao (Zhao ) would hide from the plane, and after returning, he would eat noodles with lamb soup. Eventually, Zhao (Zhao ) found that the noodles that had been cooked again were also very delicious, so he devoted himself to researching and adding salt and alkali to make the noodles more chewy, resulting in a unique flavor, which became a popular local snack. The production method Choose high-quality fresh lamb, after repeated soaking, put it in the pot, and remove the foam, then add all the spices, and cook the meat until tender. Separately use refinedFlour, add appropriate amount of salt and alkali to make soft noodles, after repeated kneading, make the noodles chewy.
When cooking, put the original broth in the pot, stretch the noodles into thin strips, put it in the pot, add lamb, and add yellow
Cabbage,Mushrooms, Rice noodlesAnd Such as: SeaweedAnd Cilantro Chili etc. At the table, add cilantro, chili oil, garlic sauce, etc., which makes the flavor more delicious, and is a famous local delicacy in Zhengzhou, and foreign visitors often come to taste it.Hu La Tang Introduction Hu La Tang, also known as Hu La Tang, is a common soup-based food in northern China. It is commonly found in street snacks and small food stalls.It has a mild spiciness, is rich in nutrition, and has a delicious taste, which is very suitable for eating with other snacks. Hu La Tang mainly originated from "Hu La Tang" in Xiaoyaowan, Zhoukou City, Henan, and "Hu La Tang" in Beiwudu Town, Dujiao City, (Luohu). The difference is that Hu La Tang in Xiaoyaowan is equipped with
Black fungus
and yellow flower cabbage, while Beiwudu Hu La Tang is based on (Huizu) lamb soup, and adds
Gluten Rice noodles, and scallions. This is a soup-based snack. It is made from more than 30 natural Chinese herbs in proportion, after adding chili and pepper, and usingBone broth as the base, the Hu La Tang is fragrant and spicy. Currently, it has developed into a snack that is loved and known by everyone in Henan. History and Culture There are many theories about the history of Hu La Tang. Because its main ingredient, chili pepper, was only imported into China in the Tang Dynasty, so although there are legends that Hu La Tang originated in the Zhou Dynasty and the Wei Dynasty, its emergence should not be earlier than the Tang Dynasty.Chili pepper was imported into China in the Tang Dynasty. The "Three Kingdoms" story is likely just a fabricated story to elevate oneself.The Song Dynasty, Hu La Tang, as a local snack, is rarely mentioned in the books, experts have confirmed that the ancestor of Hu La Tang should be Sour and spicy soupand meat porridge The most common one in Song Dynasty, according to "Tapinghui Ming Jiusu" in the food, adding spicy and warming herbs is a common practice, so Hu La Tang is improved based on this. It takes the effect of sour and spicy soup for hangover and digestion, and adds meat to adapt to the tastes of more people, and also provides nutrients.
It also adds fresh ginger, chili pepper, eight corner spices, cinnamon, and other spices, which are rich in flavor.
Therefore, the main flavor of Henan Hu La Tang is sour and spicy. In the golden and yuan period, the Central Plains were turbulent, and the lands north of the Yangtze River were also occupied by the (Diyi) people.
The Northern Song Dynasty was established in Kaifeng, and the commodity economy developed, and local snacks also flourished. The "Tapinghui Ming Jiusu" and other popular medical books at that time stated that adding spicy and warming herbs to food can promote circulation and digestion, so Hu La Tang was born. It is said that Hu La Tang was created by a bomb.The production method Ingredients: (Make 30 bowls) 1.6 kg of lamb, 10 kg of lamb broth, 1.5 kg of flour,Rice noodles， according to the "Tai Ping Hui Min and Agent Fu Fang" which was widely circulated in the Song Dynasty, adding fragrant and spicy drugs to food is estimated to be a trend of the time, therefore, the Hu La Tang was improved based on these two dishes. Taking the functions of sour and spicy soup in promoting digestion and relieving stomach discomfort, adding meat is probably to adapt to the taste of more people and to replenish energy, and supplemented with fresh ginger, pepper,star anise,, cinnamon,, and other spices to promote qi and relieve the liver and spleen. Therefore, the main flavor of Henan Hu La Tang is sour and spicy.
When the Jin Dynasty, the Central Plains were in turmoil, and the rivers and mountains north of the Yangtze River were largely controlled by the Di Yi people (This is a written statement, without bias towards minority ethnic groups). The Northern Song Dynasty established its capital in Kaifeng, and the commercial economy developed greatly, and folk snacks also flourished. The "Tai Ping and Hui Min and Agent Fu Fang" and other popular medical books at that time believe that adding fragrant and spicy drugs to food is beneficial for promoting qi, therefore, spicy food is very popular.
A kind of pork porridge that combines the sour and spicy soup with the function of promoting digestion and relieving stomach discomfort, becomes the prototype of Hu La Tang. During the Ming Dynasty, Jing era. At that time, Elder Yan Song obtained a set of medicinal ingredients from a monk to honor the emperor, and drank it in soup. The soup was delicious and the emperor was very pleased, and named it "Imperial Soup". After the Ming Dynasty, the soup was passed down by the people.
This dish is fried and steamed, with a red and bright color, crispy and tender, and just the right amount of oil, which is very popular.
When eating, it is usually served with chili oil and soy sauce.Pork Porridge: Main ingredients and accessories: 1 pig, 10g of Sichuan pepper, 20g of chili oil, 10g of Shaoxing wine, 10g of ginger（or flour）500g, kelp 100g, deep-fried tofu 150g spinach 250g pepper powder 15g, five-spice powder 8g, fresh ginger 20g, salt 10g, aroma vinegar 500g sesame oil 150g
Process Divided into raw material processing, dough making, and soup making three steps.
（1）Raw material processing. Cooked lamb cut into small diced pieces (can also be cut into slices);noodles soaked soften then cut into threads;kelp expanded and washed then cut into threads, cook in boiling water and drain to remove viscous liquid, then soak in water;deep-fried tofu cut into threads;spinach pick out yellow leaves, peel
stem, wash and cut into about 2cm long segments;fresh ginger washed and cut into or minced into grains.
（2）Dough making.put flour into a bowl, adjust with about 1kg of water to make soft dough, use hands to wet dough and knead it;let it ferment for a few minutes, then knead again, then add water gently and press, when dough is viscous, then change the water to wash.repeat this several times, until all the flour in the dough is washed out, then put the dough together and soak in water.
（3）Soup making.add about 5kg of water in the pot, add cooked lamb soup, then add noodles, kelp threads, deep-fried tofu and salt, use a large fire to boil until it boils, then add some cool water to keep the soup at a slight boil.pick up the dough, use hands to spread into large thin slices, slowly roll into dough strands (big dough can be cut into strips with a rolling pin).after boiling, stir the washed dough in a thin slurry (drain the water above), slowly pour into the pot, while stirring with a rolling pin, until the slurry is uniform, then add five-spice powder, pepper, and stir well, then add spinach, then cook.pour in fragrant vinegar and sesame oil before eating.
big sheep
introduction
Big We Town beef from Big We Village, in the city of Nanmi, is a historic, unique, strictly processed and refined food. The cooked beef has characteristics of bright color, delicious taste, soft and tender meat, and good texture. The aroma is fragrant and the aftertaste is long-lasting, which is called "Big We beef". Big We beef was founded by Ma Yu, and has been refined for several generations. The recipe is unique and delicious, and customers praise it. It is famous throughout the Zhongzhou area.
The beef contains rich protein, and its amino acid composition is closer to that of pork. It can improve the body's resistance to disease. It is not suitable for people who need to supplement blood loss, repair tissues, and recover after surgery or illness. Eating beef in cold winter can warm the stomach. It is a good food for winter. According to Chinese medicine, beef has the functions of nourishing qi, nourishing spleen and stomach, strengthening muscles and bones, dispelling phlegm and stopping wind, and stopping thirst and saliva. It is suitable for people with qi deficiency, shortness of breath, muscle and bone soreness, anemia, and yellow eyes and dizziness.
Oil bun
introduction
Oil bun is a traditional Chinese snack of Henan, similar to cake. It is also different from cake. Some call it "cake", some call it "crow's head", and also called "Dan pie".The name is Fried dough.
Making method
Make dough
First, pour warm water into the pot, then add alkaline noodles, alum, iodine salt, and water to dissolve, finally add flour and knead it, then cover the pot and ferment for 30 minutes.
Second, knead the dough, use hands to knead the dough, and then ferment again until the dough is smooth and translucent, then start frying.
Third, you can also make dough at night. If the bowl is too small, it will overflow overnight. It may also overflow on the ground. Before frying oil bun, you can add a little baking powder. When making dough, you must add salt.
Fry
After the oil is hot, you can start frying.
You can use a spoon and a spatula or chopsticks.
Pick out a strand of dough from one pot, then put it in another hot oil pot, cut it into several pieces. After a while, the surface of the oil will bubble up, which is very beautiful. Fry one side, then fry the other side. Fry until golden brown, then take it out.
Eating methods for oil bun
Hot and sour soup Tofu brain， dipped in oil bun. You can also use bean curd, or 2,
or hot fried dough stick, dip in peanut. honey, fried dough stick, fried dough stick, sweet soup, etc.
Stewed chicken 시간을
introduction
Stewed chicken (also called sour chicken) is a traditional Henan snack. The taste of stewed chicken in Luo Yang, Ru Zhou, and Zheng Chen is simple, cheap, delicious, and easy to digest. Therefore, it has been passed down for centuries and is a famous local food. The history of stewed chicken is very long.
It is originated in the new county of Henan, and the new county was famous for its pea soup.
According to legend, in the Ming Dynasty, the 14th year of the emperor's reign, a man named Shi opened a shop. One year, the wheat harvest was poor, and the peas were abundant. The shop sold pea soup every day. One day, a minister from Beijing came to the shop to eat. The shop owner was in a hurry because he had no good ingredients. When he saw the peas and noodles in the pot, he quickly made a pea soup with pepper, five-spice powder, and noodles. The minister tasted it and was very satisfied. After that, the shop owner added this recipe, and the shop became very popular."This pea soup has been improved for hundreds of years. The ingredients for pea soup are noodles, peas, and the taste is sour and delicious. The key to making pea soup is the preparation of pea broth.To make pea broth, first soak peas or green beans in water, then grind them with a mortar and pestle. Strain the pea pulp, then put it in a pot.Cook over medium heat until the pea pulp turns white. Add noodles and other ingredients.
Finally, add a little vinegar and pepper to taste.
20g of salt.Cooking method: 1. Wash the pig, remove the head, neck and internal organs, and cut it into 2cm pieces. 2. Put the pork in the pot, add water, bring to a boil, and remove the foam.
3. Put the pork back into the pot, add water, and bring to a boil again.4. Add 20g of salt and 10g of ginger.5. Put the pot on high heat, and pour in 1000g of peanut oil. 6. Fry the pork until it turns light brown.7. Take the pork out of the pot and set aside.8. Heat the pot on high heat, pour in the fried pork, and stir-fry until it turns red and bright.9. Add 20g of chili oil and 10g of soy sauce.10. Stir-fry until the color is just right. History and Culture: Xiao Ji Three Flavors Noodle was opened in Yang City, Central Plains in January 2005, specializing in Chinese cuisine "Xiao Ji Three Flavors Noodle", "Xiao Ji Lamb Soup Noodle", and 600 varieties of stir-fried dishes based on Hu cuisine."Guzi Noodle": Introduction: "Guzi Noodle" is a unique flavor food made by the "Kyoto Old Number" Guzi Noodle, the main store. In 1995, the fourth food festival in Zhengzhou, it won the title of "Central Chinese Food".
In 1997, in the first Chinese small food competition in Hangzhou, it won the title of "Chinese Small Food".
History and Culture: Guzi Noodle was started by Guzi Minghui, a Qing Dynasty Han ethnic person, born in 1882.
He worked in the Wangfu of the King of Qi in Beijing at the age of 10, and was appreciated by the King, so he was diligent and studious, and often helped the kitchen in the Wangfu. At that time, there was a staple food in the Wangfu called "Tian Chen Bao", and there was also a local dish called "Tantuo Rou".
One day, the King returned from the Wangfu, and was hungry, so Guzi Minghui made a bowl of Tantuo Rou for the King, and the pie was soft and fragrant, and the soup was refreshing, and the King praised it.
After the Republic of China, the war was chaotic, Guzi Minghui and his son came to Henan to make a living, and when they were in trouble, they thought of the Tantuo Rou that was praised by the King, so he opened a "Tantuo Rou Noodle Shop" in Zhengzhou Railway Station, and his son helped him.After liberation, Guzi Minghui and his son passed away, and his grandson Guzi Qianyue continued to operate, and he inherited and developed his father's cooking skills, and the pie was soft and fragrant, and the soup was fresh and delicious. Method: Guzi Tantuo Noodle is made with thin dough and specially made pie and Tantuo Rou, so the pie is soft and delicious, and the soup is fresh and not greasy. The pie is made with thin dough, cut into strips and shaped into a pie. The pie is made with pie and Tantuo Rou, plus green vegetables, such as Garlic sprouts, spinach, four seasons, bamboo shoots,etc. The soup used in making the pie is chicken soup, bone soup, and lamb soup. The official's meal was very satisfying. After this, the shop owner added a new recipe for noodle soup, and the small shop's business boomed. From then on, the noodle soup became a famous local dish in Henan.
However, after hundreds of years of refinement, the current method of making wheat noodle soup is very meticulous. As the name suggests, wheat noodle soup is based on noodles, but these noodles are not made from the finest flour. Authentic versions typically use a variety of grains, and the noodles must be fine. The most important thing is the auxiliary ingredient – the wheat flour. The quality of the wheat flour directly determines the taste of the entire snack.
When making wheat flour, first green bean sprouts or peas are soaked in water, then expanded and ground into coarse flour using a stone mill. The residue is filtered with a cloth, and then placed in a bowl or jar. After one or two days, the wheat flour water ferments and becomes sour, and the wheat flour is ready. When cooking, pour the sour wheat flour into a pot and cook until it reaches 80°C. A white foam appears on the surface of the wheat flour. At this time, use a spoon to gently stir the wheat flour, and after the foam disappears, the wheat flour becomes delicate and smooth. Then, add other seasonings such as noodles and so on.
Another ingredient is sesame leaves, which are usually added when making noodles.Green vegetables However, the authentic noodle soup usually contains sesame leaves, but sesame leaves are not easy to prepare and are difficult to find, so many people use Cabbage leaves instead. Sesame leaves should be selected from the heart of young leaves, after washing, blanch in boiling water, then place in a cool place to dry and save for later use.
Nowadays, Fenghuo County's noodle soup has been replaced by Luoyang noodle soup, and the way Luoyang people eat is also very particular. The main ingredients in the old noodles are mainly soybeans, cabbage, and shredded pickled vegetables. However, now basically use more than ten seasonal vegetables, such as sour White cabbage Radish Cucumber Radish, cabbage, carrots,Radishes, Chinese turnip,Chinese radish, and small peppers,pickled vegetables, and leafy vegetables, and soybeans, etc. However, these are all pre-prepared, and have already been seasoned, which shows that the preparation is not simple. Therefore, eating this food is not just delicious, it is also a work of art.
Legend has it that during the Eastern Han Dynasty, Emperor Guangwu Liu Shu was chased by Wang Mang, and he ran day and night, and did not eat for several days. One day, at night, he came to Luoyang, and saw a family. He wanted to ask for some food, but the owner was poor, and only had a few dried noodles and some green bean juice that had been fermented. Liu Shu was very hungry, so he used the fermented juice to cook noodles, vegetables, and beans. Liu Shu ate and drank heartily, and found that the aroma was very fragrant. Later, Liu Shu became an emperor, although he had all kinds of delicacies, but he still remembered the noodles that he had eaten during his difficult times. He even made the noodle dish in his court.
Noodle soup has been passed down for thousands of years and is still popular today. Currently, Luoyang water noodles (a famous dish) are famous with Luoyang lotus and Luoyang dragon gate, and are called the three great dishes of Luoyang. Noodle soup is also one of the dishes in Luoyang water noodles.
How to make
The most important part of making noodle soup is to make the broth. The most common broth is green bean broth and noodle broth (other broths include Sweet potato broth, etc., which are seasonal), and the best broth is green bean broth. The most common broth in families is noodle broth. To make the broth, the green bean broth is fermented, then added to the fermentation agent, add the appropriate amount of water, add a little yeast, and then ferment for 24-48 hours. When the fermentation agent dissolves or the broth is very fragrant, it can be used.
1. Mix flour and water to make a dough, divide it into two parts, and knead into a skin. First take one part and coat it with oil, then cover the other part on top, knead into a 0.3 cm thick sheet, and cut it into diamond-shaped pieces. Then put it in a pot with 80% hot oil to make it yellow. This is called "Qing Chao" in local dialects.
The second part is to make the broth.The third part is to make the noodles. The preparation of the noodles is similar to the preparation of the broth.
The preparation of the noodles is similar to the preparation of the broth.The preparation of the noodles is similar to the preparation of the broth.；The preparation of the noodles is similar to the preparation of the broth.The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth.The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth.
The preparation of the noodles is similar to the preparation of the broth.
The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth. The preparation of the noodles is similar to the preparation of the broth.
The preparation of the noodles is similar to the preparation of the broth.
Introduction
Three dishes of carp is a traditional Han Chinese dish in Zhengzhou, Henan. The carp used to be called carp from the Yellow River. The restaurant bought the carp and had to raise it in a clean pool for two or three days to remove the earthy taste before it could be cooked. Now, this requirement is a bit extravagant, but the three dishes are still very tempting. Half eaten dry, half sweet and sour meat strips, the head and tail are added with radish slices to make soup, the most interesting is to stir sugar and vinegar with line noodles, which is similar to Hangzhou West Lake vinegar noodles.
Fried eight pieces
Introduction
Fried eight pieces, also known as eight pieces of chicken, is a traditional Han Chinese dish in Henan, belonging to the He cuisine. It is made from chicken, duck,liver and starch (bean sprouts).These are the ingredients. It is cooked. Local restaurants have a unique style: "Dry fried with sauce, a chicken cut into eight pieces." The second part refers to this dish. It is said that the Qing Emperor Qianlong visited the canal and stayed in Haifeng, and he tasted the taste of this dish. This led to its fame, and it has a history of nearly 200 years. In the 1920s, with the improvement and enhancement of the chef Liu Genlian of a new restaurant in Hefeng, the flavor became even better.
Key techniques: "Quick firing" also known as "drying."In order to prevent the ingredients from being overcooked, undercooked, or hardening, or to prevent the ingredients from aging due to high temperature, the ingredients are heated to a certain temperature, the pot is taken off the fire, and then allowed to cool before being put back on the fire. This process is repeated multiple times, which can ensure that the ingredients are cooked thoroughly without aging. To achieve the desired crispy and tender texture.
Historical and Cultural Background
"Fried eight pieces", also known as "eight pieces of chicken", is a traditional Chinese dish. Local restaurants have a unique style: "Dry fried with sauce, a chicken cut into eight pieces." The second part refers to this dish. It is said that the Emperor Qianlong visited the canal and stayed in Hefeng, and he tasted the flavor of this dish. This led to its fame, and it has a history of more than 200 years. After generations of chefs continuously improved and enhanced the taste, it became even better. This dish is fried and cooked, with a bright red color, crispy on the outside and tender on the inside, and the seasoning is just right, which is very popular with customers. When eating, season with pepper and salt,soy sauce, it tastes even better.
How to make
Main ingredients and auxiliary ingredients: clean chicken 1 chicken (about 750 grams), 10 grams of white pepper, 20 grams of sweet and sour sauce, 10 grams of Shao wine, 10 grams of ginger juice,salt 20 grams,peanuts oil 1000 grams, 15 grams of soy sauce (about 100 grams)
Cooking method: 1. Wash the pre-processed chicken, remove the head, neck and internal organs, cut the chicken into two halves, hold the chicken leg with the left hand, and use the knife to cut from the bottom of the bone, then cut along the leg, and then cut through the second bone.2. Cut the chicken into two legs and chicken breast (both sides) into eight pieces and place them in a bowl.2. Mix Shao wine, salt, sweet and sour sauce, and ginger juice in a bowl. Pour it evenly into the container with the chicken pieces and mix well. 3. Put the wok on high heat, add peanut oil, heat until 60% hot, then add the chicken pieces and stir-fry until golden brown. When the chicken pieces are golden brown, take them out of the pot. Then add a little water to the pot and cook until the chicken is cooked. Add other seasonings such as noodles and so on.
Introduction
"Xiao Ji Three Fresh Noodles" mainly uses three soups:
chicken soup, bone soup, and lamb soup. Its characteristics are three soups (nourishing soup, flavor, and oily) and has a unique flavor and delicious taste, which has gained the favor of many customers.
Historical and Cultural Background
"Xiao Ji Three Fresh Noodles" store in Yang City, Henan Province, was opened in January 2005. It mainly sells the famous local dishes "Xiao Ji Three Fresh Noodles" and "Xiao Ji Lamb Stewed Noodles" and 600 types of stir-fried dishes based on He cuisine. It is loved by the people in Yang."Guji's Steamed Buns"（Introduction Guji's Steamed Buns is a unique food operated by the "Kyoto Old Number" Guji's Meat Bun Shop.
In 1995, it was awarded the title of "Henan Famous Snack" at the 4th Zhengzhou Food Fair.
In December 1997, it won the title of "Chinese Famous Snack" in the first national small food identification in Hangzhou.
Historical and Cultural Background
Guji's Bun Shop, the founder Mr. Gu Minghui, was a Qing Dynasty Manchurian official with the title of "Yellow Flag". He was born in 1882. He entered the Wang family in Beijing at the age of 10 and worked as a driver for the prince. He was appreciated by the prince, and he was diligent and studious. He would often help in the Wang family's kitchen during his free time.
He had a high level of cooking skills. When making Guji's Steamed Buns, use soft dough to make thousands of layers of buns, then cut into strips and bake, and then cut into strips to use. Guji's Steamed Buns is made with soft dough, and the dough is cut into thousands of layers, then baked and cut into strips.
Guji's Steamed Buns is also made with meat and vegetables.
The meat is made with pork, and the vegetables are made with green vegetables such asbean sproutsand vegetables such as green vegetables, white vegetables, and seasonal vegetables such asgreen leaves, bamboo shoots.
The soup used for making steamed buns includes pork soup, chicken soup, and duck bone soup. Therefore, the steamed buns are soft and fragrant, not greasy, and delicious.
Ge Ji Tan Zi Rou Min Biao is made with thin pancakes, specially prepared pork, and green vegetables. The pancakes are made by layering soft dough into thin sheets, which are then cooled and cut into stick-shaped portions;The pork is made with skin-on five-spiced pork, cut into 2cm square pieces, first boiled in a pot with water, skimming off foam and impurities, then the meat is quickly added to the crock, along with the eight main ingredients, plus fermented soybeans, then poured with meat broth and sealed, after bringing to a boil over high heat, it is then simmered over low heat until tender. When opened, the aroma is rich and enticing, causing passersby to stop and admire its fragrance, which is known as "the aroma of opening the crock". When making the minced pancakes, green vegetables are placed at the bottom of the pot, along with the pancake strips and pork, and then simmered with high broth until cooked. The pork is rich and flavorful, not greasy, and the pancakes are soft and easy to eat, suitable for all ages. When making the minced pancakes, Le Di (Chinese celery) is used.Bean sprouts etc., more commonly using seasonal vegetables such as:Garlic sprouts,White cabbage, cherry plums,Bamboo shoots etc. The broth used to make the minced pancakes, besides pork broth, also uses chicken broth and duck bone broth, resulting in soft, fragrant, and delicious minced pancakes.
