Jinhua Snack Full Collection_Jinhua Specialty Snacks Food Introduction
Golden, with a history of over 2200 years, named after the "place where the stars of the sun and moon compete for glory," Golden, also known as Jinhua, is a national-level historical and cultural city, and one of the ten best cities to live in in China.
Features Snacks Including: Dried Apricots Tofu Meat and Wheat Gluten Pies Including: Wine, Golden Crispy Pastries And Thin Slices Ham Including: Bean Curd, Lanzhou Chicken, Heavenly Stewed Chicken And Steamed Oil Cakes, Eight Treasure Cakes,Caramelized Vegetables Legs, Golden Crispy Pastries, Golden Lotus Root Powder Honey Glaze Including: Golden Steamed Buns And Dumplings, Yiwu Dong River Including: Meat Dumplings, Wuyi Bamboo Tube Rice, Golden Soup Dumplings, Golden Bamboo Shoots And Golden Rabbit MeatStewed Including: Golden Crispy Pastries, Eggplant Sauce Potatoes Pies, Dongyang Wo Face
Ham
Introduction
Ham is a characteristic flavor food of the Han ethnic group in Zhejiang Golden, and is the most famous traditional Han ethnic product in Golden, with a bright yellow skin, resembling a lute, red and juicy meat, strong aroma, rich nutrition, and delicious taste. It is known as "four excellences" (color, aroma, taste, and shape) and enjoys a good reputation in the world.
Due to the differences in the raw materials and processing seasons, as well as the pickling methods, Golden Ham has many different varieties. For example, those pickled in the winter are called "Winter Leg";Those shaped like a crescent moon are called "Moon Leg";Those made from the front legs and shaped like a rectangle are called "Wind Leg";Those hung in the kitchen and often smoked with bamboo leaves are called "Smoked Leg";Those pickled with Sugar Are called "Sugar Leg";And those pickled with dog meat are called "Dog Leg".
Historical and Cultural Background
According to records, the making of ham in Golden has a history of over 1200 years, dating back to the Tang Dynasty. Chen Zang, a writer in the reign of Emperor Kaiyuan (713-742), wrote in "Collection of Herbs," "Ham from Golden is the best."The history is over 1200 years. According to legend, in the Song Dynasty, the anti-Jin general, Zongze, brought the "ham" made in his hometown to the court. Emperor Zhao Gou praised its bright red meat and named it "Ham", hence also called "Offering Ham". Due to the concentration of ham production in Golden, it is commonly known as "Golden Ham". Later, people in Golden made Zongze their ancestral god of ham. In the 1930s, people in Yiwu opened "Tong Shun Chang Leg Shop" and "Sun Gong Ham Shop" in Hangzhou, and the pictures of Zongze were still hung in front of the shop, which was famous throughout Hangzhou.
Golden Ham (also known as Ham) has a beautiful shape, bright and juicy meat, unique aroma, and delicious taste, which is known as "four excellences" (color, aroma, taste, and shape). It was introduced to Beijing by Xie Yong, a scholar from the Zhejiang Provincial Department of Literature and Education, during the Qing Dynasty, and was listed as a tribute, and Xie Yong wrote in his "Collection of Food Appreciation," "In the households of Golden, there are various fields, brewing, and raising pigs. When the rice is cooked, it must be first filtered and fed to pigs, and the pigs eat the ( ) which is nutritious. To make ham, a lot of pigs are needed, so that a good price can be obtained. Therefore, more pig farms are needed."This is the essence of (preserved pork) in China. The "two-headed black pig" produced in Golden has large hind legs and tender meat, and after being salted, shaped, and dried, it takes several months to make. It has a strong aroma. It is easy to store and carry, and is now sold both domestically and internationally.
Caramelized Lotus Root
Introduction
Caramelized Lotus Root is a traditional dish in Golden, Zhejiang.Lotus roots Are put into a pot with sugar and oil. Then the cooked lotus root is put into a bowl.Sprinkle with sugar And quickly served. It has a yellow, crispy, and chewy texture.
Lotus root is white and fragrant, large and round, with thick and full flesh, and is crispy and not mushy. It is delicious and nutritious, with high medicinal value, and is a good gift, a good dish, and a precious food.
Methods
Ingredients Lotus root Wheat flour Eggs Method:
Cook the lotus root, remove and drain.
Wrap with Wheat flour (about 10g). Beat the eggs and add the wheat flour (50g), potato starch (20g), and add appropriate amount of water, and mix well. Place the pan on high heat, pour in the cooked lotus root, and fry until the surface is golden brown. Remove and set aside. In another pan, place on medium heat, add oil (10g), and add sugar, and stir continuously with a spoon for about 1 minute until the sugar and oil are melted and form fine strands.Add the fried lotus root and stir-fry. Place the lotus root in the pan and fry again. Place the lotus root in a bowl. Coat the bowl with Sesame oil And sprinkle with sugar and flower, then serve immediately.
Honey Glazed Duck
Introduction
IntroductionGolden Ham is a famous dish in Golden, with crispy meat and tender flesh, rich aroma and delicious taste, which is a nourishing and healthy food. Historical and Cultural Background
According to legend, the method of cooking Golden Ham was invented by the god of medicine, Lu Dongbin, by using salt to fill a pot and cooking the chicken.
Methods
Place a pot on the stove.In the pot, place a small piece of salt (about 50g) in a triangle, and place three pieces of flat stone on top. Place the chicken in a clay pot on top.
If using a gas stove, first cook on medium heat and then cook on low heat for about half an hour.Meat and Gluten Dumplings Introduction Meat and Gluten Dumplings is a traditional Han ethnic snack in Yongkang, Zhejiang, which belongs to Dumpling
Category, and is also a snack sold in the local market.
The people in Yongkang have the tradition of making and eating meat and gluten dumplings during the harvest season.
Legend says that the minister of the North Song Dynasty, Hu Ze, liked to eat meat and gluten dumplings, so he brought them back to his hometown and ate them every time.
Meat and gluten dumplings have a plump, yellow, and chewy skin, and the meat filling is made with Yongkang's unique sour and fermented vegetables, which is delicious.
Methods
Ingredients:
Wheat flour 500g
Five-spice powder 500g, fermented vegetables 50g
Seasonings: Green onions
Method:
Mix the wheat flour and five-spice powder.
Add water and knead into a smooth dough.
Roll out the dough into a thin sheet.
Cut the dough into small squares.
Place the meat filling in the center of each square. Fold the dough into a small triangle and seal the edges.
Steam for about 15-20 minutes.
Introduction
Rice cakes, a traditional Han ethnic specialty of Yongkang, Zhejiang, belong to Dumpling Food category, also known as "Yongkang food". Local farmers in Yongkang traditionally enjoyed eating rice cakes during harvest festivals. Legend has it that Song Dynasty official Hu Ze really loved rice cakes, and when he returned home, he would always eat a few. Rice cakes have a full, yellow, and soft skin, combined with Yongkang's unique sour cabbage and dried meat filling, making them flavorful and crispy.
Recipe
Ingredients:Wheat 500 grams of flour,Pork belly 500 grams, 50 grams of dried mushrooms
Seasonings: green onions,Tofu Salt
Instructions:
1. Mix flour and water to form a dough
2. Dice pork belly, mix with dried mushrooms or wood ear mushrooms, add MSG, salt, and seasonings
3. Flatten the dough, place it in the meat filling, and wrap it up
4. Place in a pan, flip and roast for 8 minutes, finished product
Lankixi Chicken
Introduction
Chicken Egg Pie It is a traditional local delicacy of Han nationality in Jinhua, Zhejiang, which is produced and sold in various places in Jinhua, and is most famous in Lankixi.
One piece of pork fat,Lean meat, tofu, and green onion filling oil Steamed buns Inside, stuff with a broken-up, seasoned egg, after cooking, the fillings are combined, which is fragrant and delicious, and is very popular among diners.
Instructions
Chicken pie is paired with white Porridge or Duck egg Lean meat porridge is the best. When drinking porridge and eating chicken pie, Lankixi people also like to eat some small side dishes, such as rice nut pig elbow, vegetable buns (inside is vegetables, wrapped in tofu skin, fried),Tofu skin wrapped in it, fried Radishes slices and so on. Besides chicken pie, there are also similar in method and taste, such as Cowpea pie, wood ear pie, radish pie.
Tofu
Introduction
Tofu, is made from a wild fruit called "Tofu" (scientific name "Stone Oak"). In autumn, tofu matures, and is picked, and mixed with water to make powder, and then dried for storage, and is used for making all year round. Tofu can be used to make tofu, tofu skin, and tofu noodles. This kind of tofu is of chestnut color, with tough and smooth texture, and is refreshing when eaten, and is loved by diners.Winter gourd It is best to cookTofu or cool in clean well water, or after refrigeration, the taste is delicate and comfortable, and refreshing.
Tofu, is a fruit of a deciduous shrub, with cold nature, which can dispel summer heat and detoxify. First, tofu is soaked, ground, filtered, and dried to make starch. Then, add water to the powder to dissolve, and after sedimentation, pour out the yellow water several times to remove the original bitterness. This makes the tofu more tender.
Instructions
Tofu is delicious, and it is very tedious to process tofu into tofu powder, which requires multiple processes such as drying fruit, peeling, drying meat, soaking, grinding, clarifying, and drying powder. Drying fruit is to dry the tofu picked from the mountain. Peeling is to use a peeling machine or manual method to peel and remove the red skin on the meat, and remove the remaining residue. Then, immerse the tofu in water, and soak for more than 20 days in cool weather. Then, take out the wet tofu from the tank and rinse it with water, and then use a grinding machine or stone mill to grind the tofu into pulp. Take a large water tank, and slowly pour the pulp into the bag for filtration, to remove impurities. After filtering, add water to the tank to clarify the tofu powder. As long as the water in the tank is mixed, it needs to be replaced with fresh water again, and add water until the water in the tank is clear and the powder is white. Then, take out the clarified powder from the tank and spread it out to dry, and dry it into blocks, which becomes tofu powder. Tofu powder is very loved by rats, so it needs to be stored in a container.
1. Select ingredients. To make soft and chewy tofu, it is best to use authentic wild tofu powder. However, tofu powder is not easy to buy on the market, so if you can't buy it, you can also use sweet potato powder, which has a slightly different taste, but is also very chewy. There are also methods of adding a certain proportion of tofu powder and sweet potato powder.
2. Wash the powder. Take 200~250g of tofu powder, pour into a container, and soak with water, and break and stir the tofu powder, and then let it settle, after the tofu powder settles, Next, add cold water and stir, and make the tofu powder into a paste. Then, put the tofu powder into a cloth and squeeze out the water.
Finally, cook the tofu powder. Ingredients: 300g of Jinhua hamSeasonings:Green onion 3g 1. Trim and repair the edges of the ham, cut into 6 cm long, 2.5 cm wide blocks, leave a 3 mm thick waist, about 150g;
2. Then cut the large ham block into 6 cm long, 2.5 cm wide slices, 48 slices, arrange neatly, wait to use;3. Use one round plate, first cut small pieces with ham fragments and fat oil, and stack them into an arch bridge shape as a base;4. Place 8 slices of ham on both sides of the arch bridge shape, 8 slices on each side, and place 8 slices of ham on top, and place 24 slices of ham in a row, and use the knife to support it on top, and stack it into an arch bridge shape;
5. Place clean green onion leaves on the edges of the arch bridge, and cover the slices of ham on top with a glass paper of the same size, to keep the meat slices neat and colorful;6. Before eating, gently scrape the glass paper with a knife, and can be used.Vinegar Or Fruit juice, If chilled, it is even more refreshing.
Glutinous rice balls
Introduction
Glutinous rice balls are a unique snack in Yongkang, made from Sticky rice Food, which is eaten by most families during house building, farming, and the fifteenth day of the seventh month of the lunar calendar. It is also a local specialty in Minnan and Jiangxi. It is also often sold in markets, but only the glutinous rice balls from the suburbs are most famous. It has many varieties, including glutinous rice balls, glutinous rice balls, rice sieve flowers, and glutinous rice balls, all with a pure white, soft, smooth, and non-sticky texture, making them easy to eat, and are popular among all ages.
Recipe
Glutinous rice balls are made from local glutinous rice. Their grains are coarse and short, with a stickiness between glutinous rice and sticky rice. These glutinous rice balls have characteristics such as soft but not sticky, fragrant, easy to cook, and not greasy. First, soak the glutinous rice in water for a day, then steam it until it turns golden yellow, then mix it with a small amount of alkaline water in a bamboo tray,Make it into a golden yellow color, then steam it again with a steamer, and finally pour it into a stone mortar to grind with a bamboo (wooden) rod until the grains are no longer visible, and the surface is smooth. Shape it into strips, about 8 inches long, 1.5 inches wide, and 1 inch thick, or press it into circular patties with patterned molds, then dry it. To eat, cut into slices and cook in a broth with garlic,Chili, Soy sauce,MSG, or water cook, or stir-fry with oil, and then mix with sugar or salt. Plum buns
Introduction Plum buns are a unique snack in Liucheng She ethnic town,
Liucheng She ethnic town was originally the location of the city of Xiping, which later merged with the city of Wu'yi, and plum buns are very exquisite in their making, with thin skins that are made by hand.
Plum bun skins The skins are very thin, and the filling is made from fresh plum buns from the local area of Xiping, with high-quality pork, completely made by hand, Not processed by a meat grinder, then mixed with a little sesame powder.The plum buns have a full and red filling, which is delicious, The method of making plum buns is also very unique. After boiling the water, immediately put in the plum buns, and after a few seconds, take them out and put them in a bowl. Because the plum bun skins are thin and the filling is soft, they can be cooked in a few seconds, and they retain their unique flavor.
When visiting Wu'yi, passing through Xiping, you can try the authentic plum buns, which are suitable for all ages. History and CultureRegarding the origin of plum buns, there is a saying of "plum buns for winter solstice and summer solstice".
According to legend, during the Han Dynasty, the northern Huns frequently harassed the border, making the people uneasy.
There were two leaders, the Huh and the Tun tribes, who were very fierce. The people hated them very much, so they wrapped the meat in buns, called "Huh" and "Tun", and called them "plum buns". They hoped to put an end to the war and live in peace. Because the plum buns were first made on the winter solstice, so plum buns are eaten on the winter solstice. There is another saying that comes from Taoism. Taoism believes that the first century of the Great Sage is the symbol of the chaos, and the Tao is not yet revealed. So there is a custom of eating plum buns.
"Yanjing Shi Shi Ji" says: "The shape of plum buns is like a chicken egg, which is similar to the symbol of chaos, so it is eaten on the winter solstice."In fact, "plum buns" and "chaos" have the same pronunciation, so people eat plum buns to break the chaos and create the world. Later, people no longer explain its original meaning, but only know the saying of "plum buns for winter solstice and summer solstice", and treat it as a festive food. Thinly sliced hamIntroduction
Thinly sliced ham is a traditional delicacy of Jinhua, Zhejiang, with a red and vibrant color, thin and shiny, with a strong aroma, salty and flavorful, and leaves a lasting impression.
This dish uses high-quality ham from the top of Jinhua ham, which is easy to cut into thin slices.
The chef uses skillful knife techniques to cut it into thin slices of uniform size and thickness, and neatly arrange it in an arched shape. It is a cold dish with a salty and fresh taste, rich and mellow, with a lingering aroma, and a beautiful appearance. RecipeMain ingredients: 300 grams of Jinhua ham
Seasonings:
Green onions
3 grams 1. Trim the ham on all sides, cut into 6 cm long and 2.5 cm wide blocks, leaving a gap of about 3 mm, weighing about 150 grams; 2. Then cut the leg block into 6 cm long and 2.5 cm wide slices, a total of 48 slices, and arrange them neatly, ready to use;
3. Use a round plate, first cut the ham and fat into small pieces with ham and fat crumbs, and form an arched shape;
4. Use 16 slices of ham to place on the two sides of the arched shape, 8 slices on each side, and then place 8 slices of ham on the arched surface to form the base, and finally use 24 slices of ham to arrange and place on top, forming an arched shape;
5. Place clean green onion leaves on the two sides of the arch, and cover a slice of ham on top, to maintain the flatness and color of the ham;
6. Before eating, gently peel off the paper with a knife along the cutting edge, and enjoy.
Place clean cilantro leaves on both sides of the bridge,
Cover the ham slices with glass paper of the same size to keep the meat slices flat and bright.
