Nanjing Food: Salted Duck

You can’t go to Nanjing without eating salted duck. Nanjing's love for ducks is so deep that some people even say that Nanjing residents have had a grudge against ducks their entire lives. Regardless of whether there is any basis for this rumor, Nanjing’s reputation as the “Duck Capital” is a real one. Salted duck is a famous specialty of Nanjing and has a long-standing reputation. It is said to have a history of more than a thousand years. Nanjing salted duck has tender skin, white meat, fat but not greasy, and delicious flavor. It is fragrant, crispy and tender. Every year around the Mid-Autumn Festival, the salted duck has the best color and taste. This is because the duck is made during the season when the osmanthus flowers are in full bloom, hence the name: Osmanthus Duck. "Baimen Cookbook" records: "In the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat is fragrant with osmanthus." During festivals or when guests come to your home on weekdays, it seems to have become a custom to go to the street to chop a bowl of salted duck. Nanjing secular etiquette. It was because of eating too much duck that Nanjing people turned waste into treasure by making duck heads into a delicious snack. Whether the duck head is braised in braised sauce, soaked in sauce, or brine, it is a mouth-watering delicacy. Buy three or five duck heads, and a bottle of beer, taste it carefully and nibble it slowly, how comfortable is it?

Beijing Food: Beijing Roast Duck

Beijing Roast Duck: It is "the best in the world" It is known as "food" and is a delicacy well-known at home and abroad. Beijing roast duck includes braised oven roast duck and hanging oven roast duck. Braised oven roast duck is roasted using the heat of the oven wall. The temperature in the oven is first high and then low. The roasted duck has crispy skin and plump inside, which is fat but not greasy. Hanging oven roast duck is roasted duck using jujube, peach, pear and other fruit woods. The roasted duck is also charred on the outside and tender on the inside, and has a special aroma

Tianjin Food: Goubuli Steamed Buns

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun, Wuqing County, Hebei Province (now Wuqing District, Tianjin City). Because his father had a son in his forties, he gave him the nickname "Gouzi" in order to raise a son safely. He can be taken care of as easily as a puppy (according to northern customs, this name is full of simple and loving family affection).

Gouzi came to Tianjin to study art at the age of fourteen and worked as a waiter at Liu's Steamed Food Shop on the edge of Tianjin's South Canal. , Gao Guiyou's skills in making steamed buns continued to improve, and he became very famous soon.

After completing his studies in three years, Gao Guiyou had mastered various techniques of making steamed buns, so he became independent and opened a snack shop specializing in steamed buns - "De Ju Hao". He uses a 3:7 ratio of fat to lean fresh pork, adds an appropriate amount of water, and serves it with pork rib soup or tripe soup, plus finely ground sesame oil, special soy sauce, minced ginger, minced green onion, MSG, etc., and carefully mixes it into a bun filling. The bun skin is made of semi-risen dough. After rolling and adding ingredients, roll it into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap in the fillings, pinch and fold carefully with your fingers, and twist the pleats with force at the same time. Each bun has 15 fixed pleats, and the pleats are uniformly dense, like a white chrysanthemum shape. Finally, it is steamed in the oven with hard air.

Because Gao Guiyou is good at craftsmanship and is very conscientious in his work and never adulterates, the buns he makes are soft in texture, fresh and not greasy, resemble chrysanthemums, and have unique color, fragrance and shape, attracting people from all over the world. People came to eat steamed buns, the business was very prosperous, and the reputation soon spread. As more and more people came to eat his steamed buns, Gao Guiyou was too busy to talk to the customers. As a result, the steamed bun eaters jokingly called him "a dog who sells steamed buns and ignores people." Over time, people took it easy and called him "Goubuli", and the steamed buns he sold were called "Goubuli steamed buns". However, the original store name was gradually forgotten by people.

It is said that when Yuan Shikai was the governor of Zhili and training the new army in Tianjin, he brought "Goubuli" steamed buns as a tribute to the Empress Dowager Cixi in Beijing. The Empress Dowager Cixi tasted it and was very happy and said: "The animals in the mountains, the geese in the clouds, the cattle and sheep on land, the fresh food from the sea, are not as fragrant as Goubuli, and the food can help you live longer." From then on, Goubuli steamed buns became famous and gradually opened in many places. semicolon.

Later, Gao Guiyou suddenly came up with a new business idea: even if there were several large baskets of clean chopsticks on the table in the store, and customers wanted to buy steamed buns, he asked to put their change in the bowl first. Inside, he then gave the buns according to the price according to the amount of money in the bowl. The customers finished eating the buns, put down their bowls and chopsticks and left the store, but Gao Guiyou was so busy that he didn't say a word the whole time.

So the neighbors laughed at him and said: "The paparazzi sells buns and ignores them." Later, the good neighbors named his bun shop "Goubuli" and the buns he made "Goubuli buns", and Gao Guiyou didn't object. Once the name of this shop spread, it became famous far and wide, and it has been passed down to this day. It can be said that it has been popular for a long time! Tianjin Food: Goubuli Steamed Buns

Tianjin Snacks: Er'an Fried Cake

Er's Eye Fried Cake The cake is made from the finest Jianglai, and the batter used for processing in the store is Chixia. The white sugar is used to make the stuffing through traditional techniques, and fried with designated oils. The finished product has a golden skin, crispy texture, and a filling that is fragrant but not greasy, and has strong palatability. , and without any additives, it can be called a green nutritious food.

Er'er's Eye Fried Cake originated in the Guangxu period of the late Qing Dynasty (1900). The first generation shopkeeper Liu Wanchun (1874-1962) went from pushing a ostrich cart through the streets to selling it to the west entrance of Guayi Street. After setting up stalls on Beimenwai Street and selling fresh food, Liu Wanchun partnered with his nephew Zhang Kuiyuan and rented an eight-foot-square footpath (porter service) on Beimenwai Street. and resting place) hung up Liu Ji’s sign and started a fried cake shop. Because Liu Wanchun makes fried cakes with carefully selected ingredients, fine workmanship, good taste and wonderful texture, they are of high quality and low price. Among the many fried cakes, he stood out and became unique, and his business was booming day by day, earning him the reputation of Fried Cake Liu. Also, because the fried cake shop is close to dye shops, pawn shops, banks, cloth shops, shoes and hats on Guiyi Street and Zhenshi Street shop. Wealthy households and common people celebrate birthdays and celebrate birthdays. Taking advantage of the homophonic pronunciation of the word "cake" and the auspiciousness of "buigao", he made an appointment in advance to buy fried cakes, which made the business boom and Liu Ji's fried cake shop became famous. Because the fried cake shop is located next to Er'eryan Hutong, a long and narrow alley with a width of only more than 1 meter, people humorously call Liu Ji Fried Cake Shop after Er'an Hutong. Although it was renamed Zeng Shengcheng during the Japanese puppet period, the name of the Ereye Fried Cake Shop became louder and louder. Fried cakes are also called ear-eye fried cakes.

Er'er's Eye Fried Cake has been awarded the Quanding Award for Quality Food by the municipal government, the Municipal Commercial Committee, the Municipal Cooking Association, and the Municipal Catering Company many times since 1983. The fifth award was held in 1994. It won the gold medal at the Asia-Pacific Expo and was recognized as a famous Chinese snack by the China Cuisine Association in December 1997. Er'eryan Fried Cake, Goubuli Steamed Buns, and 18th Street Mahua were named as Tianjin's Three Unique Foods by the Municipal Commercial Committee and the Cooking Association. Tianjin Snacks: Er'eryan Fried Cake

Tianjin Snacks: Eighteenth Street Twist Twist

Guifaxiang Twist, also known as Eighteenth Street Twist, is the same as Tianjin Goubuli Steamed Buns and Er'eryan Fried Cake. It is one of the "Three Wonders of Tianjin" food. Guifaxiang's assorted stuffed twists are crispy, sweet, unique in flavor, and last for a long time. They can be stored for three months in spring and autumn, and for two months in summer. They are amazing. Eighteenth Street Twist is an innovation after repeated exploration. A crispy filling containing osmanthus, minjiang, peach kernels, melon sticks and other small ingredients is sandwiched between white strips and sesame strips. The fried twists are soft, sweet and distinctive, creating Assorted stuffed cannabis flowers. It is characterized by being fragrant, crispy, crispy and sweet, and will not lose its flavor, become soft or deteriorate when placed in a dry and ventilated place for several months. Domestic and foreign guests who come to Tianjin must bring a few boxes of twists to give to their relatives and friends before leaving. The founders of Guifaxiang Mahua are brothers Fan Guicai and Fan Guilin, which has a history of more than 70 years. At that time, the two brothers each opened a twist shop on the 18th Street of Dagu South Road in Tianjin, named "Gui Faxiang" and "Gui Facheng". They competed with each other and the more fried the twists, the better. They were commonly known as "18th Street". Mahua". After 1949, the two stores were merged into one, and the store was rebuilt with state investment and named Guifaxiang Mahua Store. In 1983, Tianjin Guifaxiang Twist Co., Ltd. was established and opened 5 branches in the city, as well as branches in Changchun, Shijiazhuang, Taiyuan, and Zhengzhou.

Fan Guilin, the founder of Guifaxiang Mahua, was a native of Dacheng County, Zhili (now Hebei Province). He fled famine and came to Tianjin at the age of 9. At the age of 13, he started working as a waiter in a twist shop on 18th Street in Donglou. In 1936, he opened his own Gui Fa Xiang Twist Shop on 18th Street. Because he is diligent and studious, he dares to innovate in business, and the fried twists are crispy, sweet, delicious and very popular. Because Guifaxiang brand is located on 18th Street, it is commonly known as "18th Street Mahua".

Its production is exquisite and the ingredients are high quality.

Each twist is filled with assorted pastry strips made of peach kernels, green plums, osmanthus and other more than a dozen small ingredients, and then twisted into five flowers with hemp strips and white strips. Fry thoroughly in peanut oil over low heat. After taking it out of the pan, add rock sugar and green and red silk. It is characterized by sweetness and crispness, and will not become soft, deteriorate or lose flavor after being stored for several months. In 1989, he won the National Food Golden Tripod Award and the Silver Award at the First National Food Expo. Won the National Well-known Trademark Nomination Award in 1991

Shanghai Food: Nanxiang Xiaolong Steamed Buns

Nanxiang Xiaolong Steamed Buns, also called Nanxiang Xiaolongbao, are from Nanxiang Town, a suburb of Shanghai. A traditional snack with a history of more than 100 years. This dish is famous for its thin skin, rich fillings, heavy marinade and fresh taste. It is one of the popular snacks among domestic and foreign customers. The filling of Nanxiang steamed buns is made from sandwiched leg meat, without adding onions and garlic, and only a little minced ginger and pork skin jelly, salt, soy sauce, sugar and water are added. The skin of the steamed buns is made of unfermented refined flour. 50 grams of flour can make 8 buns, and 100 grams can make a basket. The steamed steamed steamed buns are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow. Every bite of a bag of soup will fill your mouth with saliva and delicious taste. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. The fillings of Nanxiang Xiaolong Steamed Buns can also change with the seasons. Add shrimp in early summer, and crab meat, crab roe, and crab oil in autumn. Nanxiang Steamed Buns in Yuyuan Shopping Mall are one of the famous snacks in Yuyuan Shopping Mall.

Shanghai Snacks: Crab Shell Yellow

Crab Shell Yellow is named after its round shape and yellow color that resembles a crab shell. Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another." Crab shell yellow fillings are available in either salty or sweet varieties. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste and other varieties. The best product is made by Wuwan Bakery at the intersection of Weihaiwei Road and Shimen Road in Shanghai. Shanghai snack: crab shell roe