• Long fish soup •
In the life of every Zhenjiang Dongxiang person,
must have a bowl of long fish soup.
is a bowl of steaming long fish soup with clear soup. The entrance of
is soft and soft, with a slight pepper taste,
penetrates into everyone's memory. The most common way to eat
long fish soup is "one soup and one noodle" ,
is a bowl of long fish soup with a bowl of dry noodles. The soy sauce of
dry noodles is secretly made by the store, so different stores have different flavors.
When the shop owner’s loud yelling sounded,
"one soup and one—",
every Dongxiang people present would have a faint expectation that
would taste it later, what would it taste like?
『Storefront』
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Long fish soup is a local traditional breakfast, and the restaurant does not open for long. Therefore, if you want to visit the production process of long fish soup and dry noodles, you must be as early as possible. At five o'clock in the morning, the entire Dongxiang was still dormant in the hazy night. A rain at night increased the humidity of the air, and the diffused moisture slowly soaked every flashing light. Wanjia's lights gradually awakened, but the streets were still deserted.
"Production method and characteristics"
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Long Fish Soup also has a name called "cloud 飏" .
is known as the gift of Emperor Qianlong,
adds a bit of ancient meaning to the long fish soup, and
makes this simple folk snack more romantic.
The ancient method of making long fish soup requires eight complicated processes: braised fish, shredded, boiled soup, fried shreds,
raised floats, combined soup, braised shreds, and prepared soup.
Dongxiang people improved it, starting with the process of boiling fish.
eel
/ eel bone soup /
use the eel bones removed after slashing, and simmer the broth with green onion and ginger cooking wine. The operation is simple, and the umami taste of the soup is also improved. At the same time, bone soup cleverly caters to the psychological needs of modern people who want to supplement calcium.
egg
/ "Yun Sha"/
The main thing that goes into the fish soup is egg white. The best effect is that the egg flowers are melted in the soup and gently picked up with chopsticks. The chopsticks hang on the chopsticks as thin as silk threads, hanging loosely and transparently, without sticking to each other. The bowl is like "clouds", flowing idle.
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Dalu Xingguo Snack Shop, Zhenjiang New District, "Dongxiang Long Fish Soup"
won the
0 prize in this year's "Country Food·I'll Taste You" 2020 Zhenjiang Top Ten Farm Dishes Competition z0 0 in the last hundred years z0 As a traditional delicacy in Dongxiang, Zhenjiang, Changyutang seldom goes out of the circle. Both are from Zhenjiang, but everyone only knows the Zhenjiang Three Monsters and Yangzhong Pufferfish, but they forget that there is a bowl of steaming long fish soup waiting for diners to taste in this quiet and remote place in Dongxiang.For traditional snacks, everyone needs more "humanistic care" , and spontaneously promote it to help it expand its popularity, so that it can stand firm in the tide of the times.
After all, behind every traditional snack is the memory of the people of one party.
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Content source: SEU Cong Xianyou
