The origin of midnight snacks has been spread for a long time, and the specific origin has been nowhere to be studied. Let’s start with Guangdong in southern my country.
The following is the origin of eating late-night snacks in Guangzhou: Northerners call it late-night snacks, but when you come to Guangzhou, it becomes late-night snacks. Maybe it’s because the climate in the south is too mild, but Guangzhou people always have a rich nightlife, the most important of which is going out in groups for late-night snacks.
She Ziqiang, a pharmacist at the Guangdong Provincial Hospital of Traditional Chinese Medicine, analyzed that Guangzhou people have a tradition of eating late-night snacks, first of all because of the climate. Due to the hot weather, especially on summer nights, there was no good cooling equipment in the past, and the heat was unbearable, making it difficult to fall asleep. Therefore, Guangzhou people are accustomed to getting up late and going to bed late. If you stay active at night for a long time, you will inevitably feel hungry.
In addition, Guangzhou has historically been a typical city dominated by small handicraft industries. Most of its citizens do small businesses and like to live a free and leisurely life. "Three teas and two meals" is a typical life feature in old Guangzhou. In addition to having a good lunch and dinner, people also have three cups of tea every day: morning tea, afternoon tea and night tea. After the reform and opening up, due to the influence of Hong Kong, nightlife has become more and more abundant, and this trend of eating late night snacks has only increased.
To experience the original taste of late-night snacks in Guangzhou, Liuhua Porridge City is a good choice. Here, the lake light, tree shadows, porridge air curls up, and the artistic conception is charming. The first self-service porridge mode, with a variety of porridge dishes to choose from, it is the first choice for Cantonese late-night porridge in Guangzhou. Fresh flower crab porridge: This porridge looks particularly beautiful. The porridge is piping hot when it is served. The red ones are crab pieces and dates, the creamy yellow, sticky, and shiny rice porridge is embellished with green onions. The golden crab paste is faintly visible, with a thick and sweet aroma. As soon as you open the lid, you can smell the fresh and sweet taste, and it is extremely sweet when you eat it.
Boiled chicken is the most common type of Cantonese chicken dish and belongs to the marinated chicken category. It is characterized by its simple preparation, freshness but not rottenness, no ingredients added and original taste. The method is as follows: use local chickens under 1 kilogram, wash them and soak them in slightly boiling water for about 15 minutes. During this period, lift the chickens out twice, then cool them in water, and then mix with cooked peanut oil after the skin is dry. When eating, prepare minced ginger and shredded green onions mixed with salt, pour cooked oil on a plate and serve for dipping. The white-cut chicken has smooth skin and smooth meat, light and delicious. The famous Panxi Restaurant's white-cut chicken has won the Golden Tripod Award for Quality Products from the Ministry of Commerce. In addition, Qingping chicken is also a type of white-cut chicken.
Honey Barbecued Pork: The preparation method is to cut the peeled semi-fatty lean pork into strips, put them in a pot, add seasonings and marinate for 45 minutes, then skewer them with barbecued pork rings and put them in the oven Bake for 30 minutes until cooked, drizzle with syrup evenly, and bake for 2 minutes before serving. The meat of this dish is salty on the inside and sweet on the outside, with a slight honey taste. The lean meat is burnt and the fat meat is sweet.
In Guangdong, it is most popular to eat wonton and noodles together. It is called wonton noodles and is available in both urban and rural areas. It is made of flour mixed with egg liquid, rolled into a thin crust, stuffed with minced pork, shrimp, etc., cooked together with whole egg noodles, and served with shrimp in soup. It is famous for its refreshing noodles, tender filling, and fresh soup. superior.
Shahe powder is a popular rice product in Guangzhou. Therefore, the powder first came from Shahe Town and got its name, with a history of more than 100 years. The method is to soak rice in Jiulong Spring water on Baiyun Mountain, grind it into powder, steam it, and cut it into strips. Its powder is white, thin and tough, and can be eaten by dry-frying, wet-frying, soaking, or cold salad. Shahe Hotel has a special table for Shahe Noodles. In addition to salty and sweet dishes, it also squeezes the juice of various fruits and vegetables to make colorful Shahe Noodles, which are colorful and have different tastes
Golden jujube rice cake: soft and glutinous texture , fragrant, delicate, sweet, and has the health effects of benefiting the spleen and kidneys
Radish and beef offal: Japanese radish and beef offal is a favorite snack of Guangzhou people
When we arrived in the Central Plains, we The late-night snack in Kaifeng City, Henan Province is the first to be recommended. It can be said that it has a long history and has formed a food culture.
The night market in Kaifeng City has continued since the Northern Song Dynasty and has become a major sight in Kaifeng. According to "Tokyo Menghualu": ??"The night market does not open until the end of the third watch, and then reopens at the fifth watch. There is no end to the fun all night long." Whenever night falls, night markets are dotted in the city and can be seen everywhere, among which the Gulou Night Market is the largest. maximum.
Soup-filled Xiaolongbaozi: Xiaolongbaozi has a beautiful shape. It looks like a lantern when lifted up and like a chrysanthemum when put down. It is known as "a unique meal in Zhongzhou". Xiaolongbaozi is exquisite in the selection of ingredients and meticulously made. It is made of lean meat from pig hind legs as stuffing, refined powder as skin, and steamed over high heat. Its characteristics are: beautiful appearance, small and exquisite, thin skin and rich fillings, soupy and oily, delicious taste, fragrant and sharp.
Kaifeng braised fish has a unique flavor that is delicious and melts in your mouth.
Braised fish is made from selected small fish as the main ingredient, fried and stewed in soup. They are mostly produced and sold at food stalls and night markets, and there are also stalls selling them along the streets. The self-employed business started early in the Shunhe Hui area. Three generations of grandparents have been engaged in braised fish business. They often carry burdens and operate along the east entrance of the Hong River. The supply exceeds demand.
Bingtang pear, glutinous rice cut cake
cut cake: glutinous rice is steamed with white sugar, candied dates and green and red silk. When served, it is poured with honey made from hawthorn, rose and osmanthus. Juice, soft and smooth in the mouth, sweet and sour.
The eating method of shabu-shabu tripe originated among the people in the Qing Dynasty and is a pearl of Central Plains food culture. Kaifeng Baijiawei Soup-boiled Beef Tripe is based on the traditional production technology, combined with the tastes of contemporary people, absorbing new developments in dietary science and Chinese medicine, improving the technology, selecting excellent materials, and using dozens of Chinese herbal medicines and condiments. After ten years, The soup is made after several hours of boiling. The soup is thick but not greasy. The clean and fat-free high-quality beef tripe is soaked in it, and is served with a variety of seasonings that are delicious in color, flavor, and flavor. The soup is soft and smooth in the mouth, leaving people with endless aftertaste. Diners praised it and was awarded the 8th Kaifeng City Specialty Snack Award.
Fried steamed buns are a famous snack in Kaifeng and are sold in many places. Fried steamed buns, carefully selected ingredients and strict requirements. The noodles need good noodles and the meat needs good meat. Only white scallions are used to peel the ginger and scallions. For the aniseed noodles, we also buy peppercorns and aniseed and grind them ourselves. In terms of operation, we insist on chopping the stuffing by hand instead of using a reamer. In the cold winter months, you also have to work hard to make the stuffing, then marinate it with salt and soy sauce, and use it the next day. When the buns are put into the pot, there is a certain number of buns per pot, and no extra buns will be added to ensure that they are evenly distributed. Although the steamed buns need to be poured with a thin layer of flour water after they are put out of the pot (hence the name fried steamed buns), oil is actually indispensable. Use finely ground sesame oil to mix the stuffing, and sprinkle finely ground sesame oil to the bottom of the pot from the outside, so the steamed buns will smell fragrant from afar when they come out of the pot. The steamed buns come out of the pot one after another, not sticky, not broken, brown and crispy, especially delicious
Kaifeng Ma Yuxing Bucket Chicken is a traditional historical product of Kaifeng City, Henan Province. It was founded in the Northern Song Dynasty years. In the third year of Xianfeng in the Qing Dynasty (AD 1853), descendants of the Ma family, the descendants of the barrel chicken skill, set up the "Ma Yuxing Chicken and Duck Shop" in the southeast corner of the ancient building in Kaifeng, which is still in use today. It was named after its shape like a barrel. Ma Yuxing Bucket Chicken has a long-standing reputation for its fine production, strict selection of ingredients, and unique taste. It has been popular for more than a hundred years. On the basis of the original operation, new products such as roasted chicken, sweet-scented osmanthus salted duck, braised roast duck, five-spice sauce beef, smoked fish and beef jerky have been added, which are bright brown, crispy and mellow, and are praised by the world and well-known in the ancient city.
Kaifeng pot stickers are a famous snack. Among them, Daoxiangju's pot stickers are famous in the ancient city for their rigorous selection of ingredients, fine production and beautiful quality. The finished product has a charred skin and tender filling, a charred yellow color, and is delicious.
Mutton kang steamed buns: The pancakes are made with mutton, cumin and other ingredients, and are made with mutton oil kang. The finished product has a burnt aroma and a unique flavor
In addition, there are also rock sugar cooked pears that are hot and soft. ; The braised fish is delicious; the mutton and spicy soup is sour and spicy, and you can find them all sold here. Others include five-spice salted rabbit meat, five-spice bean paste, five-spice oil tea, mutton dumplings, big meat wontons, grilled lamb skewers, sesame cakes and fried dough sticks, roast chicken, bucket chicken, fried jelly, tea eggs, soy sauce beef, mutton, steamed buns, etc. . In addition to Kaifeng’s traditional snacks, there are also famous food and specialties from all over the country.
After talking about the central part, the snacks in the north are of course the richest in old Beijing. The food of old Beijing can all be seen in the Hutong culture, which can be said to have a long history!
Enema, enema is Beijing A favorite snack and a popular street snack, enema began to spread in the Ming Dynasty. "Hundred Songs of Food in the Old Capital" mentions fried enema: "Pig intestines are fried in red powder for a while, and spicy garlic and salt are delicious. The rotten oil has the same smell as cured meat, and it is pitiful for butchers to chew it." It is often eaten on the streets of old Beijing. This food is sold by bearer vendors. There is a record: "Pork intestines stuffed with flour must be deep-fried, shovel, pan, chopsticks and plates are carried on one shoulder. Special flavor children buy, go through several Xieyang Lanes.
There are two kinds of enema: one is large enema, Wash the pig intestines, prepare a paste with more than 10 kinds of raw materials such as high-quality flour, red yeast water, cloves, cardamom, etc., pour it into the intestines, cook it and cut it into small pieces, fry it with lard, and pour it with salt water and garlic juice. , the taste is crispy, salty and spicy. The other is called small enema, which is made with starch, red yeast water and tofu residue to make a thick paste, steamed and cut into small pieces, fried with lard, and poured with salty garlic sauce to eat. The inside is tender and can be eaten with a bamboo skewer, which is quite distinctive.
Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, snack bars in Beijing offer this variety and sell it until the end of summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round. There is supply. Aiwowo has a long history. Liu Ruoyu, the eunuch during the Wanli period of the Ming Dynasty, said in "Ziuzhongzhi": "It is made of glutinous rice sandwiched with sesame seeds to make cold cakes, and balls and stuffing are made into wowo, which is the ancient saying of 'Buluojia'." It can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a basket, letting it cool, kneading it evenly, breaking it into small pieces, pressing it into a round wrapper, and wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes, and white sugar. Mixed into stuffing, it became a food called wowo during the Wanli period of the Ming Dynasty. But why did it later become Aiwowo? An explanation was found in the book "Xie Yi" by Li Guangting of the Qing Dynasty. Because there was an emperor who loved eating this kind of wowo. When he wanted to eat or wanted to eat it, he ordered: "I love wowo." Later, this kind of food was introduced to the people, and ordinary people could not and did not dare to say the word "yu". Therefore, the word "roy" was omitted and it was called "aiwowo". This snack has been introduced to the people in the Ming Dynasty. The "Jin Ping Mei" of the Ming Dynasty recorded that Aiwowo was one of the popular delicacies at that time.
Beijing snacks called Jiaohuan are loved by men, women, old and young. The crispy and oily taste is really something that people can’t get enough of. Beijingers often like to eat burnt rings when eating sesame seed pancakes. They also eat burnt rings when drinking soybean juice. Jiaoqiu is an ancient food that is difficult to make. Because the labor efficiency is too low, most restaurants are unwilling to make it, so it is often out of stock for a period of time. Speaking of fried donuts, everyone in Beijing knows the "King of Fried Donuts" who was a former employee of "Nan Lai Shun" and has passed away. His skills are incomparable to ordinary people. The fried rings are all brown and average in size. They are especially fragrant, crispy and crunchy. When placed on the table, they will break into pieces when touched and never feel hard. .
To make the focus ring, you need to use warm water to dissolve salt, alkali and a little alum. Add water and mix the flour to form a dough. Press and knead the dough repeatedly with your hands. After kneading evenly, place it on a chopping board for 3 hours, and then put it on the chopping board. Flatten the dough and cut it into 5 cm wide strips with a knife. Place the strips on a chopping board. Hold one end of the dough with one hand and the other end of the dough with the other hand. Smooth it into a long flat piece, about 6 cm thick. Use the handle of a knife to flatten the dough. Cut the dough into 4 cm wide pieces (usually 50 grams of dough is cut into 14 pieces), stack each two pieces together, use a small frying knife to make a cut in the middle, the two sides cannot be cut through, connect them slightly, and heat the oil until it is 50% hot At this time, hold one end of the coke ring blank with your hands and place it in the oil pan, then use chopsticks to spread it from the middle to make it into a bracelet shape. After setting, turn it over and fry until it is red in color. Remove from the pan and control the oil, and you will have crispy coke rings. .
Su Dongpo in the Song Dynasty once wrote a poem, which is said to be the first product advertising poem in China: "Slender hands rub it into jade for several seconds, frying the green oil to make a tender yellow color, spring sleep at night is insignificant, pressing down on the beautiful woman The "Compendium of Materia Medica·Gu" written by Li Shizhen in the Ming Dynasty also recorded: "If people have little salt, they can twist the rope into the shape of a ring and fry it in oil." The Jiaohuan can be stored for ten and a half months without changing its quality. , crispy as before, crispy without skin, it has been a favorite food of people for thousands of years.
In the streets and alleys of Beijing, no matter in the past or now, there are homes that braise and cook the food. In the past, there were even vendors selling this food with small burdens. Especially when the sun sets, braised small intestines are sold in pots, and its unique aroma can be smelled from far away. Those who like this food will look forward to it and ask for a bowl of braised small intestines and One or two stewed and roasted on fire can not only satisfy cravings but also relieve satiety. It is a very popular street snack among people.
Braised small intestine, also known as braised small intestine, has a history of more than a hundred years. This food originated in the palace, and was later improved and evolved into braised small intestine. There was a dish called "Su Zao Rou" in the Qing court. According to "Food in the Palace" written by Mr. Aisin Gioro Pujie's wife Hao, in the 45th year of Qianlong's reign (1780), Qianlong, Emperor Gaozong of the Qing Dynasty, visited the south and stayed at Chen Yuanlong's home in Anlan Garden, Yangzhou. Qianlong liked the dishes prepared by Zhang Dongguan, the chef of the Chen family, very much. Later, Zhang Dongguan followed Qianlong into the palace and served as the chief cook of the Rehe Palace and the imperial dining room servant. Zhang Dongguan was from Suzhou and knew that Qianlong liked delicious food, so he cooked a meat dish with pork belly and nine herbs including cloves, cinnamon, licorice, Amomum villosum, cinnamon, cocoa kernels and cinnamon. These nine spices are prepared in different quantities according to the different solar terms of spring, summer, autumn and winter. The broth cooked with this prepared spices is called "Suzhou soup" because Zhang Dongguan is from Suzhou. The meat is called "Su Zao Meat". Later, it was spread among the people, and it became a popular snack by adding flour to the fire and cooking it.
It requires peeling and mincing fresh ginger into fine powder, adding a certain proportion of alum powder to the flour, and then adding it to the flour. Put into a basin and mix with cold water to form a dough.
Another method is to mix the dough with water, put it on a dough rolling machine and roll it five or six times until the sheet is uniform and smooth, then sprinkle fine starch noodles on the sheet, fold it into a long strip, and cut it into 2 cm wide with a knife. , 5 cm long skewers, stack two small pieces together, cut three times in the middle, spread out into single pieces, fold them together, and fry in warm water. Fry the fried pork chops with honey. The method of honey is to peel the fresh ginger and cut it into thin strips. Boil the shredded ginger in water, take out the shredded ginger, add sugar, add caramel sugar and osmanthus after boiling, and continue to boil. Turn on low heat, dip the fried pork chops into the sweet-scented osmanthus syrup boiled with ginger juice and stir-fry the honey.
After being soaked in honey, the skewers turn light yellow and are crisp, sweet and fragrant. They taste like ginger when eaten. The ginger braised pork chop of "Nan Laishun" in Nancheng was rated as "Beijing's Famous Snack" in 1997, and also won the title of "Chinese Famous Snack" in the same year.
There is also a salty pork chop, which is made from flour, soda and salt, and is also deep-fried. The recipe is the same as the ginger pork chop, but the difference is that it is not honey-y, crispy, crispy, and crispy. It has a slightly salty taste. People who like to drink often use salty pork chops to accompany their drinks and dishes.
According to Mr. Zhang Cixi, the author of "Tianqiao Snacks": "There are shops in the old Tianqiao that specialize in selling small fried foods, such as fried fried pork chops that are not full of noodles. They are packaged in straw paper and have a red trademark. They are The cattail bags that are given as gifts during the New Year are also children's playthings. "An ancient poet praised this kind of fried food: "It is all made by craftsmanship, and the details are small and delicate. In the past, people who sold these fried snacks in Tianqiao would shout: "Buy one pack, save one pack, Jiangxi Lalai, spicy Qinjiao. The uncle will fall down after eating it, and the lame will be lame." Waist. Marijuana flowers, chopped pork chops, ten kinds of brocade flowers, and a big bag of fried pork chops." The child was so happy to buy them.
A seasonal treat in spring and summer in Beijing. Originally a folk snack, it was later introduced to the palace. Qingguan's Pea Yellow uses high-quality white peas as raw materials. The finished product is light yellow in color, delicate and pure, melts in your mouth, and tastes sweet, cool and refreshing. Cixi is famous for her fondness for food. The preparation method is to grind peas, peel them, wash them, boil them, stir-fry them with sugar, coagulate them and cut them into pieces. The traditional method also embeds red date meat. The most famous one is made by Fangshan Restaurant.
The folk brown pea yellow is a typical spring food, often seen at spring temple fairs. For example, in the Peach Palace on the third day of March, "Zaozao, rough pea yellow" is a seasonal delicacy. The vendors shout out "Xiaozao, rough pea yellow, come in big chunks!" It seems to announce the news of spring to people. Brought warmth.
"Brown pea yellow" is made by peeling white peas, simmering the beans with twice the water of the peas, then adding sugar and frying, then adding gypsum water and cooked dates, stir evenly, and add In a large casserole, wait for it to cool down into a lump, take it out, cut it into diamond-shaped pieces like cutting cakes, put small pieces of gold cake on it for decoration, and usually put it on a wheelbarrow covered with wet blue cloth for sale. Most of them are fellow villagers from Pinggu, Xianghe, Jingdong and Caiyu, Jingnan.
The "fine pea huang'er" was made by the imperial kitchen of the Qing Dynasty based on the folk jujube and rough pea huang'er. Its preparation method is more precise, which is to boil the peas and sift them into a paste, add sugar, After solidification, the sweet-scented osmanthus is cut into small cubes of two inches square and less than half an inch thick, and a few slices of honey cake are placed on top. It has a good color and taste, a delicate and pure texture, and melts in the mouth. It is a top-quality dish that has been served at Yilantang Restaurant in Beihai Park since the Republic of China. What He Fangshan Tea House sells is fine pea yellow, which is served in a paper box and costs ten yuan per box. It is also called palace snacks like cloud bean cake and Xiaowotou.
When it comes to Beijing snacks, it is first of all. It reminds me of bean juice. People in Beijing love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank it, the smell was like swill and it was hard to swallow. After holding my nose and drinking it twice, the feeling was different. It's normal. Some people are so addicted that they look for it everywhere and have to drink it even when waiting in line. "Yandu Snacks" says: "The dregs can actually be made into porridge, and the flavor of the old pulp is thin and thick. There is no distinction between men and women. Come and sit together, each with a cup of salt. " He also said: "The taste is beyond sour and salty, and the eater knows it. It is exquisite. ”
What is bean juice? It is actually the leftovers for making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then fished out, added with water and ground into a fine slurry, and poured into a large vat for fermentation. The starch that sinks to the bottom of the tank is the bean juice, and the fermented soybean juice must be boiled in a large casserole. Add the fermented bean juice and bring it to a boil. Then keep it warm over low heat. Do not watch it. Although it has an unattractive appearance, it has always been loved by Beijing people because it is rich in protein, vitamin C, crude fiber and sugar, and has the functions of dispelling heat, clearing away heat, warming yang, strengthening the spleen, appetizing, detoxifying, and removing dryness.
Bean juice has a long history. It is said that it was a popular food as early as the Liao and Song Dynasties. In the 18th year of Qianlong's reign (1753), someone went to the palace and reported the original title: "Recently, there has been a new thing called bean juice. I have sent Yi Libu to check whether it is clean and drinkable. If there is nothing unclean, I will send Yunbu to recruit two or three bean juice craftsmen. He was sent to serve as a servant in the imperial dining room." So, the bean juice originated from the people became the royal meal of the palace.
Drinking bean juice must be paired with very finely chopped pickles. Generally, kohlrabi is used in summer. The more sophisticated ones use old salted mustard and cut it into thin strips. Mix it with chili oil and fry it until it is brown and crispy. Transparent burnt ring, unique flavor.
Buttery fried cake is a nutritious snack variety among Beijing snacks. It uses high-quality flour as raw material. First boil an appropriate amount of water. After the water boils, use low heat. Pour the flour into the pot and stir quickly until the dough turns gray-white. When it is no longer sticky, take it out and let it dry for a while to make hot noodles. . Dissolve the white sugar and vanilla powder with water. Mix an appropriate amount of egg liquid in a bowl and add it to the hot noodles several times. Add the cream, sugar water and vanilla powder water in the last time and knead evenly.
Pour peanut oil or lettuce oil into the pot, or butter. But it is not advisable to use soybean oil or sesame oil, because the latter two oils can easily offset the creamy flavor. After burning on high heat until smoking, switch to low heat. At this time, knead and mix the dough, and divide 500 grams into 40 even balls. In front of the pot, press the cakes into round cakes with your hands and put them into the oil one by one. When the cakes swell up like a ball and turn golden brown, take them out and roll them in sugar. The butter fried cake is round in shape, crispy on the outside and tender on the inside. It is rich in flavor, nutritious and easy to digest.
In addition to butter fried cakes, there are also yellow rice flour fried cakes and glutinous rice flour fried cakes (milled with water, the best quality). The noodles should be mixed with water and then fermented. The noodles should not be too hard. , a little alkali should be appropriately kneaded into it. When making, grab a piece of noodles about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste filling, seal it tightly, put it in the wrap and fry it until golden brown. This kind of fried cake is crispy on the outside, tender on the inside, sweet and delicious, and is very popular.
There is also a kind of fried cake with hot noodles. After boiling the water, pour in the flour and mix evenly. After the noodles are hot, take them out of the pan and divide them into large pieces. Spread them out to cool, then add the fermented noodles and an appropriate amount of alkali. Knead the dough into small pieces, flatten it, wrap it with stuffing made of brown sugar, sweet-scented osmanthus, and dried noodles, and fry it in warm oil. This kind of fried cake is crispy on the outside, soft and tender on the inside, and easy to digest.