Quzhou is a city in the western part of Zhejiang. It is close to Jiangxi, Fujian and Anhui. Since ancient times, it has been a place with "complex" personnel. The ancestors of the native Quzhou people mostly migrated here from the south and the north, and they also brought the delicacies of the south and the north.
These delicacies have merged and collided with the cuisines of Zhejiang, Jiangxi and Fujian for thousands of years, forming a unique "Quzhou taste".
This trip I found that Quzhou is a city worth visiting even for food.
old rules, let's talk about the key points first.
1
Legend has it that Qianlong went down to the south of the Yangtze River to pass by Quzhou. While sitting on the side of the road to rest, he smelled the scent coming from a small shop, so he sent his entourage to find out. When the entourage came back, he brought a bowl of such wontons.
Qianlong looked at it and saw that this wonton had a thin paper-like skin and almost transparent fillings, so it was divided into two, one bowl and two bowls. After eating, I didn't forget to take the case and be surprised.
Since then, this kind of food has spread among the people and is called "paper-skinned wonton." Since it has a history of two to three hundred years from the Qing Dynasty, it is also called "Qing Dynasty wonton."
Wontons are not rare in the Jiangsu, Zhejiang and Shanghai regions, but wontons that are as thin as paper are only available in Quzhou. It is smooth and delicious, with good color and fragrance, and the production process depends on one person and one hand.
A master can only make one piece of skin in a day. This piece of skin can make 200 bowls of wontons. Now its skills have been selected as intangible cultural heritage.
started from this bowl of wontons, and I became interested in the food of Quzhou.
2
The territory of Quzhou has high mountains and long waters, pleasant climate, changeable topography, and is suitable for tourism. Special ecology creates special food. In Jiangshan City, west of Quzhou, there is a dreamlike ancient town of Nianbadu, which produces a unique kind of tofu.
This tofu does not seem to be different from the tofu we usually eat, but it is very fresh and tender in the mouth, and it seems to have a "taste of the mountains". I asked
carefully to find out that it was made from a mixture of spring water from Nianbadu and local soybeans. In Nianbadu, tofu is called "plant meat". The experienced master will also intentionally burn the tofu a little bit, giving it a smell of bacon. The last time I ate such tofu like
, it was really "no tofu back from Quzhou".
3
Tell me about the various pastries that I ate in Quzhou this time. Quzhou is an invisible "southern noodle market."
①, Longyou made cakes. This is a "housekeeping specialty" from Longyou County, Quzhou City. It looks like a sponge, with small pores, but the texture is as gentle as white jade. It is not that sweet, especially the elderly and children like it. It is delicious and not greasy.
There are many types of Longyou hair cakes, osmanthus, brown sugar, glutinous rice...every one is delicious.
②, of course, the pastries in Quzhou are not only sweet. For example, this kind of food called Qingmingguo is salty or filled with stuffing.
At first it was just a kind of holiday food for Ching Ming Festival, and then gradually spread widely among the people until now.
③, Quzhou mint crystal cake. The name is "cake", but it is not the kind of traditional pastry. It is a bowl of "sugar water", a delicacy for summer heat.
crystal cake is colorless and transparent. It is mixed with starch, lotus root flour and other powders and mint. It is almost indistinguishable when mixed with water. It is icy and QQ pops when you eat it in a bowl.
④, people in Quzhou are very good at making cakes. For example, this kind of tribute cakes are like things sent to the palace. They are beautiful and exquisite in containers. They are very eye-catching on the table and make people feel good. At this time its taste is no longer importantBecause if you eat a lot of cakes, you may not be able to enjoy the atmosphere of a Quzhou dinner table.
⑤, there are also fried "cakes" in Quzhou, which are filled with stuffing, fried into golden brown, cut into small pieces, and eaten in small bites.
4
Friends who like to eat meat must order duck feet when they arrive in Quzhou.
Duck feet is a famous stew that is common on the streets and alleys of Quzhou. Its seasoning contains Chinese medicinal materials such as cinnamon and wolfberry, so it feels fresher and more flavorful.
Especially in summer, if the food stalls in Quzhou do not have duck feet, it is not a "qualified food stall."
Duck feet, duck heads and rabbit heads are called "three heads and one palm" in Quzhou, but I did not eat the two "heads" this time.
But I ate another kind of meat: Kaihua clear water fish. This kind of grass carp method seems very simple, but its soup is not simple. What is put in the specific special broth can make it be divided into different bowls as soon as it is on the table. We don’t know this. Up.
5
Finally, let’s talk about the two pasta dishes I ate during my trip to Quzhou.
①, while shopping in Quzhou, I bought a "baked bun". I didn't expect it to be so delicious! Oh no, this kind of snack that looks like Xinjiang roasted buns is called scones in Quzhou.
In Quzhou, I found that the delicious and cheap snacks on the streets and alleys are mostly pasta, which is really "not Zhejiang". Z2z
checked, especially in Longyou area, where most of the ancestors migrated here from Shandong, so northerners would have a sense of belonging when traveling in Quzhou, which is probably also related to eating.
②, another kind of pasta: Changshan tribute noodles. Changshan is a county in Quzhou. The reason why
went to tribute was called "tribute noodle" because it is said that it was the noodle that the Emperor Jiajing of Ming Dynasty praised after eating it. In addition, the land where Changshan is located is rich in water and soil, so that one side of the water and soil become one side of food, which becomes the unique taste of Changshan tribute noodles.
I am a big red sister, a travel FM anchor, a global travel experiencer, focusing on niche destinations and sharing unpopular secrets. Travel is not an attitude, but life itself.
