Recently, the topic of "The map can show every street in Taiwan Province" has reached the top of the Weibo hot search list. Search through mobile map software, you can fully display the Taiwan map. If you enlarge the map, you can also see many familiar and friendly names: such as "Shandong Dumplings", " Shanxi Knife Noodle ", " Cross-bridge Rice Noodle ", etc. A large number of netizens searched for "Shanxi Knife Noodles in Taiwan Province", which also caused the map background to crash. For a time, "wanting to check in to these stores" "planted grass" in the minds of many netizens. They are both "Shandong dumplings" and "Shanxi knife-cut noodles". What are the differences between the two sides of the Taiwan Strait? Do Taiwanese friends love these snacks? What are their expectations for mainland food? Mr. Chen Qilu, a Taiwanese young man who works in media in Beijing, had a conversation with Banliang Finance to share his life of interest.
Banliang Finance: Let’s briefly introduce yourself first.
Chen Qilu (hereinafter referred to as Shuishui) : I am from Taoyuan, Taiwan. I was born in the 1980s and my friends call me "Shuishui" or "Ashui".
Due to my father's work, I came to the mainland with him in 1997 and lived in Guangdong and Shenyang. In 2007, I came to Beijing, where I studied and sought food. I rely on the nutrients of food to support my writing. I am still a happy writer who can't eat well.
banliang Finance: From this point of view, you should have a good understanding of the eating habits in the mainland?
Shui: Of course, when I was a child, I followed my dad to eat in the factory canteen in Guangdong, don’t underestimate the canteen! He was conquered by Cantonese, Hunan and Sichuan cuisine, and since then he embarked on the road to searching for mainland food, and was out of control.
banliang Finance: Your hometown is in Taiwan. Have you ever been exposed to some food in the mainland before coming to the mainland?
Shui: That starts with my father. My father's family came from a military village in Taiwan, and my grandfather is from Putian, Fujian. I was fostered at my grandparents' house since I was a child, and the two old people first enlightened my sense of taste. Although I have never experienced it, it is precisely because of the military village background that "other province dishes" are not uncommon on our dining table: such as scallion pancakes, dumplings, wontons, etc. My grandma is a native of Taiwan, but she also makes good Putian braised noodles , and can make red mushrooms . Red mushrooms are a specialty of Fujian and are very expensive in Taiwan, so they are exclusive to my grandfather's supplements; and my grandma loves to add seaweed to make soup, which are all Putian flavors, which is the fusion of cross-provincial culture. So, not only do we take the initiative to eat, but it is part of life for us.
Interestingly, my grandfather is extremely picky about diet, and he usually looks down on the local taste, so although I was born in Taiwan, my taste memory of "Taiwanese cuisine" when I was a child is relatively missing - only when I am not at home, I can feel another part of the local taste when I go to the night market, eat street stalls, etc.
Taipei Shilin Night Market (Photo provided by/Visual China)
Banliang Finance: After coming to the mainland, how did you start the "travel of finding food"?
Shui: came to the mainland and first, in the factory where my father worked, there was something that refreshed the taste buds.
, that thing is a large piece of pork belly, soaked in black and shiny soy sauce, with chili, onion, ginger and garlic next to it, which is so fragrant! I've never eaten it before! Later I found out that this was " braised pork ". Because my grandfather didn't eat it, I had never eaten it at home before. The chef of the Guangdong factory is very clever. The braised pork in Hunan has added some Sichuan-style techniques, and instantly reached a consensus on taste in Hunan and Sichuan, and conquered me.
taste buds open and it gets out of control. I lived in Guangdong for nine years and changed four places. My taste spans Cantonese and Hakka . Unfortunately, I didn’t go to Chaoshan, and there was a lack of Guangdong flavor. At the same time, I have been exposed to a lot of spicy baptisms in the canteen and are familiar with the tastes of Hunan, Sichuan and Chongqing, and Jiangxi.
banliang Finance: You have lived in Shenyang. As a southern child, are you used to it?
Shui: Yes, I lived in Shenyang for a year. That was my first time going to the north in the true sense, and it was so comfortable to sleep on the warm kang! The food there is pot bun meat I am not interested in, but I love pig slaughter vegetables very much, and I love it to the point of almost fanatic - don’t compete with me for blood sausage !
Pig-killing vegetable - blood sausage (photo provided by/Visual China)
Half of Liang Finance: It seems that you are in love with the north for ten minutes.
Shui: pair, when I arrived in Beijing, I stayed there for 15 years, "from now on, I changed my hometown." One of the most charming faces in Beijing is the inclusiveness of the city and the delicious food brought by inclusion. In this city, we can eat the main flavors from all over the country and even around the world at relatively reasonable prices, and of course you have to spend some time looking for them.
My job is to do the food column. Taking root in Beijing, looking at the whole country and even the world, it has a great significance to my life for seeking taste. I completely refreshed the dietary awareness I established in Taiwan when I was a child - although the Taiwan taste is good, it is very small; only in the mainland can I appreciate the thickness and mystery of Chinese food.
The so-called happiness is to smoky mutton and drink milk tea in the Inner Mongolia grassland in the wind and snow, eat rice noodles and roasted cakes in Guizhou with mountains, and prematurely by the magnificent Wuhan River. In the "4D magical" Chongqing, remember to match soy milk! Drink Siguo Soup near in Quanzhou , eat pig slaughtering vegetables on the warm kang in the northeast, eat freshly baked cakes in the gentle Jiangnan, eat luff pasta in Fenhe Valley in Taiyuan, drink water mat in the bustling old city of Luoyang , and have a bowl of Hu La Soup ...
Reading thousands of books is not as good as traveling thousands of miles, and you have to eat thousands of families to make your life worthwhile!
号电影: When it comes to these mainland foods, I wonder if you have noticed the news that has been on the hot searches recently that "the map can show every street in Taiwan Province", as well as Taiwan's "Shandong Dumplings" and "Shanxi Knife Noodles"?
Shui: Shanxi knife-cut noodles made by Taiwanese people must not be as delicious as knife-cut noodles made by Shanxi people. Why? Because they do not have the "blessing" of old jealousy!
There are some shops with more self-pursuing self-resolutions and will emphasize that they are "authentic taste of some place". For example, "Shanxi Knife Noodles", for Taiwanese who have never been to Shanxi, he may think that a Shanxi restaurant in Taiwan is "Shanxi flavor". But when I eat it, I usually say "scratch": Why don't you have any edges cut by a knife? Why is there no old jealousy? What does it mean to use white vinegar? Of course, these are all my experiences after I went to Shanxi to eat.
is not only the "Shanxi knife-cut noodles" without old vinegar, but I have also eaten: "Yunnan small pot rice noodles" with eggs and tomatoes floating, semi-sweet and not spicy " Mapo tofu " and " red oil choke ", "Mongolian bronze pot shabu" with vegetarian meatballs and squid, hand-teared "Beiping roast duck" without cakes and no sweet noodles sauce, fermented bean curd inexplicably appeared for fermented bean curd, for fermented bean curd, for some reason "Zhejiang Dongpo Pork" of and . It tastes okay when you say it, but there is no "Hunan rice noodles" of sour beans, sour radish, and chopped peppers...
. The night market in Raohe Street, Taipei is bustling (photo provided by/Visual China)
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Shui: Although it will "think", it will only be in the heart. Nowadays, the operators of "other province food" stores in Taiwan are usually the third and fourth generations of store entrepreneurship. For them, the image of their hometown has gradually blurred in the gap; the taste they make is naturally blurred. But they are trying to grasp that vague memory and try their best to keep it.
So, if you have the chance to go to Taiwan and happen to have a "non-authentic hometown flavor", please don't blame them. If they don’t work hard to make the taste of their homeland, they will really forget and be defeated by time.
banliang Finance: We see their nostalgia for their hometown. Not only do you have to eat their cut noodles and dumplings, but you also have to taste local Taiwanese food. Please recommend it to readers.
water: If you are from from Sichuan , you will not go to Xi'an to eat saliva chicken , nor will you come to Beijing to taste sweet duck. Similarly, Taiwan’s “authentic local food” targets Taiwanese locals who have never been to the mainland. When traveling to Taiwan, it is recommended to try more local food and find some original things from Taiwan:
Taiwan Beef Noodles (Photo provided by/Visual China)
Top brand, naturally Taiwan Beef Noodles. Taiwanese beef noodles, which come out of the military village, bring together the noodles from Shandong people, the roast beef from Sichuan people, the techniques of Fujian people, the Hakka people's sauerkraut, and the endless longing. This is a unique "fusion flavor" in Taiwan. Please eat a few more bowls, after all, the beef is really big.
pineapple pastry , sun cake and other pastries are mostly original in Taiwan. Taiwan has rich tea and delicious food, extraordinary dim sum, and unique craftsmanship. It is recommended not to go to famous shops, you can just browse the bakery in Taiwan, and you will usually get unexpected gains. In the field of making pastry, only southern Jiangsu can compete with Taiwanese.
Street snacks " Large Intestine Pack Small Intestine " (Photo provided by/Visual China)
Night Market Snacks are usually mainly Minnan flavor. Friends from Xiamen, Zhangzhou, Quanzhou and Chaoshan will feel the words from their hometown in the night market, which is very magical. Danzai noodles , meat balls , large intestine wrapped in small intestine, Taiwanese sausage , these four are original in Taiwan. Among them, Danzai noodles are the best, and meat balls are the most famous. The large intestine wrapped in small intestine should be eaten near the temple entrance in various places. The overall performance of Taiwanese sausage is good. The indigenous "Ma Gao sausage" is recommended, which tastes very special.
Banliang Finance: These delicacies also feel "daily familiar".
water: pair, a very interesting phenomenon is that most "Taiwanese flavors" can be found in the mainland. For example, the famous three cups chicken comes from Jiangxi; oyster omelet comes from southern Fujian; noodles paste , tripod edge minced, red rice cake, medicinal stewed pork ribs... all come from Fujian.
In the early years, the cross-strait tourism was very popular. Taiwanese stores could do business. They could use UnionPay and Alipay to pay directly. They can make 海官网 and put it outside the door, with the words "Welcome to mainland compatriots."
So, the taste between the two sides of the Taiwan Strait is clearly connected, and the two sides have extremely deep food connections; fundamentally speaking, the heart is connected.
I also hope that one day, I will bring authentic Shanxi knife-cut noodles and old vinegar to let my compatriots in my hometown taste it!
text/Beijing Youth Daily reporter Tianye
