All About Hu Zhou Snacks_Shanghai Characteristic Snack Food Introduction

Lake Zhou has long been known as a silk capital, a place of fish and rice, and a land of culture, and is also known as the Pearl of the South Tai Lake. In 2010, the permanent population was 289.4, mostly from the Jiang and Zhejiang provinces, and they speak Wu dialect.

Features Snacks Including: Dried noodles, Lake Zhou Big Noodles Dumplings and Zhang Yipin sauce Lamb and Thousand pieces Baozi, Longxing fried eel, whole fish feast, hidden heart fish round, snow Pear Chicken, dried noodles, Lake Zhou Zongzi, wash sand lamb tail, rotten eel, stir-fried meat Cake and snow dumplings, three-color dumplings, tea Cookies and Ding Lianfang thousand pieces baozi Baozi and Lao Fa Shrimp and Lake style fried lamb.

Ding Sheng cake

Introduction

Ding Sheng cake is a specialty of Hangzhou.and. Put the preparednoodles into a specially made stamp, and then place red beans inside, steam for a short time is enough. Pastries are relatively soft, slightly loose, with a sweet bean flavor, and are light red in color, soft and fragrant, and have a sweet and chewy taste. It is said that it was specially made by the people of the Southern Song Dynasty to encourage soldiers who were going to war, and the cake has the words "Ding Sheng" on it, and it was later called "Ding Sheng cake". Historical and cultural

According to the elders, in the Tang Dynasty, the government in Changshu stipulated that the cakes in the market should be measured, ten cakes for one liter of rice, which is about one two per cake, and was called "Ding Sheng cake".

The people of Changshu wanted to make the cakes one two, which was auspicious and also pleased the officials, so they came up with a very good way: to carve various shapes of flowers and leaves out of pear wood, just enough to hold one two wet rice, and mix the rice with the juice of various flowers and vegetables, which were red, yellow, and green, and the container had a large mouth and a small bottom, so it was easy to pour out, and the patterns had half

peach , (tie-niu), plum blossom, line board, prism, five-star, etc. After pouring out, steam it in a steaming pot, and cover it with a red stamp while hot, and name it "Ding Sheng cake". In the Ming Dynasty, there were more and more wars, and the people gave "Ding Sheng cake" to soldiers as food, and named it "Ding Sheng cake".

From "Ding Sheng cake" to "Ding Sheng cake", and then to "Ding Sheng cake", although the pronunciation did not change, the meaning is changing.

It is said that there was a period when "Ding Sheng cake" and "high-rising bamboo shoots" were also given to officials, which means "certainly high-rising". Lake Zhou

Zongzi Introduction

Lake Zhou Zongzi is a traditional Han ethnic snack in Lake Zhou, Zhejiang Province, and is a traditional food for Dragon Boat Festival.

The making process is very meticulous from outside to inside. The outer layer of the zongzi, a large amount of water, one by one, and very laborious. Rice is selected with a special texture and softness, and is made with 50 years of inheritance flavor and sauce. Wrap the rice into zongzi, and the filling is made with the best quality glutinous rice and wrapped in it.Five-flavor meat and after removing the bad fat, and then marinated, and then wrapped in raw rice, and cooked in water for about two and a half hours, and then it can be cooked.

Historical and cultural

The story of Qu Yuan throwing himself into the Min River, and the later people commemorating the creation of zongzi, and the Lake Zhou Dragon Boat Festival eating zongzi is a custom. There is a famous Jiaxing zongzi, but zongzi is not only a specialty of Jiaxing, but also the various plains counties and cities in the north of Zhejiang, such as Hangzhou and Jiaxing, are also able to smell the aroma of zongzi. This is probably because the people of Lake Zhou are greedy for "An Dai", and they like to do things "Bai Tan", so the fame of Lake Zhou zongzi has fallen behind Jiaxing zongzi. In fact, whether it is from the historical perspective or the taste, Lake Zhou should be the first authentic zongzi in Zhejiang. Mr. Jin Yong is a person from Hai Ning in Jiaxing, and in his novel "Deer Tripod", should be written about Jiaxing zongzi, but it is written about Lake Zhou zongzi, which shows the status of the two places' zongzi at that time.

The zongzi in the south of China is mainly made of glutinous rice, and Lake Zhou zongzi is no exception. According to the filling, Lake Zhou zongzi is divided into sweet and salty. Unlike the square zongzi in Jiaxing, Lake Zhou zongzi is rectangular, and its appearance is more linear. With the development of the times, the filling of zongzi is also becoming more and more diverse according to the increasingly picky tastes of people, but the "zongzi" is still unchanged, and the "zongzi" is still delicious.

Snow Dumplings

Introduction

Snow Dumplings, a traditional snack of Han nationality in Linghu Town, Huzhou, Zhejiang Province, has a history of over 300 years. Snow Dumplings are a traditional tea snack, "as white as snow, and shaped like dumplings," with a crisp and slightly sweet texture, non-sticky, and a unique flavor, and are one of the traditional pastries of the Jiangnan region."Snow Dumplings" is an evocative name, the "snow" refers to cooked and ground glutinous rice (must use glutinous rice), then added with White sugar, which is as white as snow and sweet.

The dumpling skins are made from Flour and pig fat kneaded into a crispy dough, when it is cold, the pig fat is easy to solidify, it needs to be kneaded with flour (this depends on the arm strength, and this is also a key craft), kneaded into skins, and coated with fine sand (pea flour) to make "dumplings", then cooked with pig fat, after pulling out, and then mixed with "snow" while still hot, to make "Snow Dumplings". Of course, the craftsmanship of making Snow Dumplings is easy to do and difficult, the best ones are plump and un-shriveled, easy to chew and non-sticky, as the standard. The peak season for eating Snow Dumplings is before and after the Spring Festival. During this period, people from Linghu go out to visit relatives and friends, and often give Snow Dumplings as gifts. Authentic Linghu Snow Dumplings can only be found in this place.

How to make

Snow dumplings Introduction

Snow dumplings, a traditional Han ethnic snack in Linghu Town, Lake Zhou, Zhejiang Province, with a history of over 300 years.

Snow dumplings are a traditional tea food, "as white as snow, and shaped like dumplings", with a crisp and slightly sweet taste, does not stick to the teeth, and has a unique flavor, and is one of the traditional pastries in the south of China.んですよね

The filling is made with nuts, meat, golden oranges, cakes, green plums, and sugar.

The filling is made with pork, and the sauce is made with rose and white sugar, which has a characteristic of fine, soft, and fragrant, and is also sweet and delicious, so it is called "multi-flavored cake".

Historical and cultural The cake was created in 1905, and the founder was Wang Shuangxi, who was from Nanjing. The cake is meant to mean "step by step, generation by generation".It was later run by Zhang Jians. The cake has been popular and loved by consumers since its creation.

In the past, young men and women who were engaged had to exchange cakes.

It is said that once a wealthy family arranged a wedding, and they ordered a cake master to make a cake, but when the cake was finished, they saw that it was not a cake, but a piece of square cake, so they were very angry.

But after tasting it, it was delicious, so they turned their anger into joy, and asked the cake master, "What is the name of the cake?"

The cake master replied, "Zongzi."

The cake was named "Zongzi". Linghu Town is a place where Lake Zhou grows mulberry and raises silkworms, and the local customs say that when the silkworm babies go up the mountain to make silk, the relatives and friends will give them zongzi as gifts.When the young couple gets married, they will also give each other zongzi, which means that the silkworm babies have climbed higher and higher, and the silk production is increasing, and when the young couple gets married, they will also give each other zongzi, which means that the new couple will have children year after year. The cake Rose flower pieces, the appearance is pale yellow, the inner part of the oil painting is absorbed by the eyes, with a rich and fragrant taste, which is a must-have dish in Huzhou's local banquet.

Double Tree Children Cake

Introduction

Double Tree Children Cake is a traditional cake from Double Tree Town, Huzhou, which is a famous cake in the Han nationality, in 1905, Wang Shuangxi, a person from Nanjing, opened a shop in Huzhou, and made cakes with rice flour, and named them Children Cake. It means "Children growing up step by step". Later, Zhang Ji'an operated it. The making method of Children Cake has been repeatedly improved, and is now widely circulated, and has become a gift for Huzhou's marriage, wedding, and birthday celebrations.

Double Tree Children Cake uses carefully selected ingredients, and makes fine and detailed pastries, the filling uses Walnut meat,golden berries, cookies, plum, sugar pork and rose flavor with white sugar, which has a characteristic of being soft, waxy, and with multiple flavors, so it is called "multi-flavor cake".

History and culture

Children Cake originated in 1905, and was created by Wang Shuangxi, who was from Nanjing. Children Cake means "Children growing up step by step", Since the creation of Children Cake, it is still popular and loved by consumers. In the past, young men and women in Double Tree needed to exchange cakes during the engagement. Legend has it that a wealthy family made cakes for their engagement, and when the cake was made, they found that it was not a cake, but a block of cakes, so they were very angry. But after tasting, the taste was delicious, so they were happy, and asked the cake maker, "What is the name of the cake?" The cake maker replied, "Children Cake."So, Children Cake got its name.

Double Tree is a place in Huzhou where people grow mulberry and raise silkworms, and the local customs are that when silkworms make silk, friends and family give each other Children Cake. Silkworms crawl up the mountain to make cocoons, and harvest the silk, on the days of wedding and birthday, friends and family also give Children Cake to wish the couple a happy life.

How to make

Ingredients for making "Suzhen Cake": 4kg glutinous rice flour, 2kg white rice flour, 1.75kg white sugar, 0.75kg lard, 250g walnut meat, 250g diced cucumber and green melon, 150g preserved plums, 150g orange cake, 100g orange cake,Sesame 100g, 150g rose jam, to make 80 pieces of cake. Each cake is about 7cm square, 4cm thick, and weighs about 150g.

Suzhen cake is meticulously crafted. First, mix the rice flour and water in a ratio of 0.5kg rice flour and 200g of water. After mixing, sift the batter to form granules the same size as the sieve holes;Then, through processes such as steaming, filling, adding lard, cutting, and steaming, the final product is obtained.

Orange Cake

Introduction

Orange Cake is one of the famous local foods from Huzhou, Zhejiang Province, and is a traditional Chinese pastry. It is made from glutinous rice from the Yangtze River Delta. It has a delicate and translucent appearance like jade, is soft and delicious, and has a sweet and slightly astringent flavor with a rose and orange aroma. It is popular among people of all ages.

Orange Cake is a white, candy-like food, with the main ingredient being high-quality, pure glutinous rice. After washing the rice, put it in a steamer to cook, and then cool it before adding white sugar and appropriate spices. Then, place it in a stone mortar and pound it with a wooden or stone mallet to form rice balls, which are placed on a cutting board. Use your hands to rub and shape them into square or rectangular glutinous rice cakes, and then use a sharp knife to cut them into small pieces of uniform size. Finally, sprinkle with cooked glutinous rice flour or flour to complete the process.

Making Method

Fry 45kg glutinous rice flour, 40kg of white rice flour, 2kg of sugar and orange peel, 2kg of rose flower, and appropriate amount of red bean flour.

1. Making glutinous rice flour: After soaking the rice in 50°C warm water, let it sit for a certain time to absorb water and swell. Heat the sand in a pot to 180-200°C, then add the soaked

rice, roast and cook, then remove from the pot and grind into powder, sift through a sieve with a mesh size of 100 or more.

2. Making glutinous rice flour dough: First, mix the white sugar, red bean flour, and hot water together and stir until the sugar is completely dissolved. Then, add the fried glutinous rice flour, rose flower, sugar and orange peel, and continue to stir evenly.

The water should be added at once. If you add the water after forming the glutinous rice flour dough, it will affect the qualityof the product.

Adjust the amount of water according to the water content and temperature of the flour.

3. Shaping and cutting: Place the glutinous rice flour dough on a cutting board. To prevent heat loss and affect the quality of the product, take measures to keep it warm when shaping. First, roll out into thin sheets about 1cm thick, then cut into thin strips about 1cm wide, shape into cylindrical shapes, and then cut into 1cm long granules. Then, mix with white sugar and cool to complete.

4. Packaging: After cooling, pack in boxes or in cake boxes.

Large Huzhou WontonIntroduction

Large Huzhou Wonton is a famous local snack in Huzhou, Zhejiang Province, with a long history.

Using pork, bamboo shoots,

sesame seeds, green onions, white sugar,

MSG,

sesame oil, Shaoxing wine,salt, etc. as fillings. After cooking the wontons, add them to the pork bone soup and sprinkle with green onions and egg skin.Thin skin, rich filling, fresh and delicious. History and Culture The history of Large Huzhou Wonton is long. According to "Huzhou Charm" by scholar Jiang Rishou, the legend of Huzhou, it says: "Appetizers: Wonton, rice cake, wontons, etc.," and indicates that these wontons are large, rich in fillings, and have a fresh flavor, which is famous in Huzhou. Making MethodFillings: Remove the meat from the tendons, skin and bones, chop it into coarse grains, add to it bamboo shoots, Shaoxing wine, sesame oil, white sugar, and salt, and mix well to make the filling.

Packaging: Mix the flour and make 100 wonton skins

and fold into wontons, each one is filled with the filling and shaped into a triangular prism about 3cm long. When packaging, the wontons should be evenly filled, and the head should be tightly sealed. If the wontons are not tightly sealed, they will easily break and lose their flavor during cooking, affecting the quality.

Rose Sugar

Introduction

Rose Sugar is the most famous local food from Huzhou, Zhejiang Province, and is also a non-material cultural heritage of China. It is one of the "Four Treasures of Tea Food" in Huzhou, and is made from glutinous rice from the Yangtze River Delta. It has a delicate and translucent appearance like jade, is soft and delicious, and has a rose and orange aroma. It is popular among people of all ages.Rose Sugar is a white, candy-like food, with the main ingredient being high-quality, pure glutinous rice. After washing the rice, put it in a steamer to cook, and then cool it before adding white sugar and appropriate spices. Then, place it in a stone mortar and pound it with a wooden or stone mallet to form rice balls, which are placed on a cutting board. Use your hands to rub and shape them into square or rectangular glutinous rice cakes, and then use a sharp knife to cut them into small pieces of uniform size. Finally, sprinkle with cooked glutinous rice flour or flour to complete the process. Making MethodRose Sugar is meticulously crafted. First, mix the rice flour and water in a ratio of 0.5kg rice flour and 200g of water. After mixing, sift the batter to form granules the same size as the sieve holes;

Then, through processes such as steaming, filling, adding lard, cutting, and steaming, the final product is obtained.

Each cake is about 7cm square, 4cm thick, and weighs about 150g.

Ingredients for making "Suzhen Cake": 4kg glutinous rice flour, 2kg white rice flour, 1.75kg white sugar, 0.75kg lard, 250g walnut meat, 250g diced cucumber and green melon, 150g preserved plums, 150g orange cake, 100g orange cake, Sesame

100g, 150g rose jam, to make 80 pieces of cake.

Each cake is about 7cm square, 4cm thick, and weighs about 150g.

It takes a total of eighteen steps to make the flour, sesame, and the "bone" (the inner part of the cake)

First, select materials: select high-quality rose flowers and sesame seeds.

Second, prepare the filling:

1. Bone: use rose flowers as the main ingredients, then put them in a container to ferment for five months.

2. Sesame: use finely ground flour and sesame seeds, and mix them to make sesame powder.

3. Bone: Add water, and add honey, and cook in a pot, and after cooling, mix with sesame powder to make bone.

Third, make the finished product:

1. Press, and shape into thin skin.

2. Add ingredients: add sesame powder to the bone.

3. Hand-knead into shape. The long strips of "dough" are hand-made into finished rose-flavored cake.

4. Cut. Cut the cake into strips according to the vertical section.

Thousand Zhang Bun

Introduction

Thousand Zhang Bun is a local snack in Huzhou, and the most famous is Ding Lianfang Thousand Zhang Bun. Made with pure meat, open-ocean ingredients,dried scallops etc., the skin is made from bean curd, and the filling is shaped into triangular pyramids, which are eaten with spicy oil, rice vinegar, white pepper, and green onions, which are not only delicious, but also have a long history of production, with noodles and white, it is delicious and nutritious.History and culture Ding Lianfang Thousand Zhang Bun was founded in 1878 (Qing Guangxu 4th year) by Ding Lianfang, a local businessman, and has been passed down to this day, and is a famous food in Huzhou.

Smoked bean tea

Introduction

Smoked bean tea is a traditional local specialty in the south of the Tai Lake, and farmers often make and drink it to entertain guests.

It has a long history and is one of the traditional flavors of the Tai Lake.

In fact, smoked bean tea only contains a small amount of tender green tea, and more is called "tea inner fruit", which is a variety of ingredients, which are generally the following: the first one is called smoked bean, also known as smokedgreen beans

The tender green variety of green beans, which is called " " by local people, and it is processed through various processes such as peeling, cooking, washing, and drying. It has the characteristics of fragrant and delicious, and has the effect of regulating stomach and digestion;The second one is sesame, generally use plump white sesame seeds, and fry them until fragrant;The third one, which is called " ", is called " ". History and culture Now, many areas in Huzhou still have this custom of entertaining guests. Many local people in Huzhou also add various ingredients to the "tea inner fruit" according to their own preferences and conditions. But there is a principle that must be followed, that is, the ingredients added cannot be fishy, smelly, or greasy, and cannot make the soup cloudy. In addition, the matching of ingredients should also be based on the preferences of the guests, to be just right, and if they are not sweet, they can also add salt and MSG. After all the "tea inner fruit" is added, then add a few pieces of tender green tea, and use boiling water to brew, a cup of "color, smell, shape" combined tea can be enjoyed.Star anise”.

Historical and cultural aspects

Currently, many areas in Huzhou still maintain this hospitality custom. Many rural families also use pot-baked tea, smoked bean tea, and green tea as a ritual for "groom-to-be" to first visit. In other words, drinking three cups of sweet pot-baked tea, savory smoked bean tea, and light green tea allows the "groom-to-be" to pass the "first hurdle" set by the mother-in-law. In the suburbs of Huzhou, almost every household loves to use smoked bean tea as the preferred choice for inviting relatives and friends during the first month of the new year, as well as for wedding banquets.Beverages.

Preparation

The star anise used in smoked bean tea is preferred to be wild. Unfortunately, wild star anise is becoming scarce, and is often replaced by cultivated varieties. After frying, star anise not only has a strong aroma, but also has medicinal properties for regulating qi, opening pores, and aiding digestion;The fourth ingredient is orange peel, which is the peel of a sour orange grown in the Taihu Lake region. It can also be replaced with "Nine-style preserved orange peel" from candied fruit, but more often it is made by locals. They use Oranges peels processed through multiple steps such as boiling, scraping, slicing, pickling, and drying, which has the effects of regulating qi and aiding digestion;The fifth ingredient is cloves,radish dried, which is carrots dried. Carrots, after washing and cutting into strips, can be made in two ways: one is to add a small amount of salt to make a pickled and dried product;The other is to cook and then pickle and dry. The latter is more suitable for elderly people with dental problems. The five ingredients mentioned above are the essential "fruit" in smoked bean tea.

Generally, before brewing, they should be mixed in appropriate proportions and stored in a container;Ready. In addition, many hospitable people from Huzhou also add dried green beans, dried tofu, dried fragrant leaves, pickled ginger slices, and other seasonings to the "fruit" according to their own preferences and conditions.But there is one principle that must be followed, that is, the added ingredients must not be fishy, smelly, greasy, or cause the tea to become cloudy. In addition, the choice of ingredients should be based on the preferences of the guests, and should be appropriate; if it is found to be too bland, salt and MSG can be added accordingly.After all the "fruit" have been added, add a few pieces of fresh green tea and brew with boiling water, a cup of smoked bean tea with "color, aroma, and shape" can be enjoyed. Use various seasonings. However, there is one principle that must be followed, namely that the seasonings used must not be fishy, smelly, greasy, or cause the tea to become cloudy. In addition, the combination of seasonings should be based on the preferences of the guests, and should be appropriate. If it is found to be too bland, salt and MSG can be added as needed. After all the "tea fruits" have been added, place a few pieces of tender green tea on top and brew with boiling water. A cup of tea with "color, aroma, and shape" characteristics is now ready to be enjoyed.