It is said that people in Zhejiang cannot eat spicy food, but there is a place in Zhejiang that is as spicy as Sichuan and Hunan. It is Quzhou, Zhejiang. This is Zhejiang’s favorite place to eat spicy food. Compared with the light and delicious Wenzhou cuisine, the contrast betwe

It is said that people in Zhejiang cannot eat spicy food, but there is a place in Zhejiang that is as spicy as Sichuan and Hunan.

It is Quzhou, Zhejiang. This is Zhejiang’s favorite place to eat spicy food.

Compared with the light and delicious Wenzhou dishes, the contrast between the dishes here is huge.

The first time I came to Kaihua County, Quzhou, the spicy food here made me cry and I gargled my mouth with boiling water.

However, for those who like spicy food, this is their food paradise. It's spicy enough to make you sweat profusely, spicy enough to bring tears to your eyes, and it's so satisfying.

It is located at the junction of the four provinces of Fujian, Zhejiang, Jiangxi and Anhui, so the food here includes spicy food from Jiangxi and Anhui, as well as fresh food from Zhejiang and Fujian.

The people here are spicy from breakfast to late night snacks.

talk about the civilized food that I am familiar with.

1, steam cake

Civilized people’s breakfast starts with steam cake.

Steam cake is a unique delicacy of Kaihua. It is made from rice powder and local water to make delicious steam cake.

Without the water here, you can't make delicious steam cakes.

The freshly baked air cake is in the shape of a round cake and is crystal clear. The surface is studded with fillings such as shredded tofu, river shrimp, dried bamboo shoots, shredded radish, and pork.

Take a bite while it's hot, rice , shredded tofu and meat are mixed in your mouth, it's really delicious.

The steam cakes that locals like are also spicy.

Steam cakes can be steamed, fried or baked, served with porridge or dipped in hot sauce, and are very popular.

2, clear water fish

People here will dig fish ponds along the stream to bring in clear running water to nourish the " cold water fish ".

These fish eat organic aquatic plants and vegetable leaves, drink pollution-free mountain spring water, and are slowly raised. The meat is naturally delicious and tender, revealing the aura of the mountains.

When cooking fresh water fish, first fry the fish until both sides are brown. You don't need too many condiments. Just use mountain spring water, a small amount of oil and salt, add a few slices of ginger and perilla for seasoning, and add chili pepper, and it's done. .

The clear water fish cooked in this way has a delicate fragrance and no earthy smell at all.

3, Qingsi

Qingsi is a unique delicacy in Kaihua. It is different from ordinary screws.

The high-quality water resources here are responsible for such green grass. If the water quality is slightly poor, green clams will not be able to survive.

Authentic green clams must grow wildly in streams, so the yield is not much.

In summer, people go to the clear river to fish for green clams and bring back a basket. First cut off the snails butts, clean them, add onion, ginger, garlic, perilla and chili pepper, add a little rice wine, stir-fry for 5 minutes and it's ready to serve.

Put the tip of your tongue against the mouth of the conch and suck it gently, and the conch meat will slide into your mouth along with the rich sauce. The strength must be used just right to get delicious food.

Taste: sweet and slightly bitter

4, Bacon

Bacon is a home-cooked dish of civilized people, and most people have it at home.

Kaihua has many mountains, and the winter temperature is several degrees lower than other places in Zhejiang, which is very suitable for drying bacon.

Pork is first pickled and then dried into ham or white bacon, which can be preserved and eaten slowly.

During the Chinese New Year and festivals, fried white bacon with green and red peppers is indispensable on the dining table.

Cut the bacon into thin slices, stir-fry with green and red chili peppers, and it's ready to serve.

The thinly sliced ​​bacon is shiny with oil after being fried. It is suitable for fat and thin, and has a salty flavor in the mouth without being greasy at all.

Even if the locals go to other places, they still miss this delicious dish.

5, Dried mountain vegetables

Because the temperature is low in winter, Kaihua farmers have the habit of drying vegetables before winter.

Cabbage, cauliflower, lettuce, etc. are dried into dried vegetables, which can be used to make soup or stir-fry. Compared with fresh vegetables, they have a different taste.

The most distinctive one is sun-dried cowpea.

Cowpeas are very delicious whether they are pickled with sauerkraut or dried and fried.

The sun-dried cowpeas are a little more crispy and tough. Together with the green and red peppers, just stir-fry them over high heat and it will be very fragrant with rice.

water cabbage

Here are small cucumbers, green tomatoes, water cabbage, Guanyin vegetables, water celery, as well as fresh bamboo shoots, wild bracken, and pure white bitter melon, all of which are rare fresh vegetables from the countryside.

These original vegetables are delicious no matter how they are stir-fried directly or stir-fried with bacon.

washed it, added bacon, seasoned it with green and red chili peppers, and stir-fried it over high heat. It was delicious.

The soil and water support a person.

The water quality here is clear and the mountains are rolling, which creates the unique food here.

The geographical location here is special. The local people integrate the food characteristics of the four surrounding provinces, innovate and create unique spicy food.

They understand the essence of borrowingism and are full of creativity.

The breath of human fireworks is the most soothing to mortal hearts!

The place where the smoke rises from the kitchen is the place of peace of mind!