▲ Chaoshan area, full of cakes and cakes. Picture/Visual China
-Fengwu Junyu-
Chase the light, Kuai Kui!
In terms of eating, there are many interesting CPs in the south and the north: South rice north side, south (soup) round north (water) dumplings, south braised north, south boiled north, south boiled north stewed north...
Regarding various pastries and snacks, we also found a pair: South Kuai Beifeng .
▲ Lanxi chicken croquette, similar to the "pie" and "vegetable box" in the north. Photography/Liuzilwy, Photo/TuChong·Creative
As a free shipping area in Jiangnan, the first "bing" I ate was Chicken pineapple pineapple from Lanxi, Zhejiang. Chicken, that is, eggs, chicken flakes are a snack that wraps minced meat and chopped green onion into the dough, and frys them with egg liquid.
When I arrived in the north, I found that "香" was everywhere: There are fried 香港接 , which means making various shapes of flour and frying in the oil pan; Shandong Northwest Shandong Plain , people collectively call fried dough sticks of various shapes " Dafengzi" , various sweet candied fruits are also called "Xifengzi" ; Tianjin's pancake fruit should be "pancakezi" , because the fried "thin crispy" in mung bean pasta is called grate .
▲ "Eight batches of pineapples" in Liaocheng, Shandong. Photography/Wang Laohu Xunxianji
From this we can see that pasta made with wheat flour and oily can be called "阿" . Zhejiang's "Chicken Pine" is made of wheat flour and still retains the legacy of the Central Plains. Turning wheat flour into rice (japonica rice) flour produces the southern version of - "Kui" .
Today I put down Northern "Baofeng" Don't say it, just Southern "Baoqiao" .
Why do you like to eat rice cakes when you say "Hu Jianhua"?
In the mountainous areas of Jiangxi, Zhejiang and Anhui, "Kui" is still scattered. Going further south, arrived at the area where Fujian language, that is, the "Fujian dialect", the army of "Kui Kui" hidden among the green mountains and green waters rushed out with lightning speed, which was immediately dazzling.
▲ In the mountainous areas of southern Zhejiang, "yellow cakes" are sung. Photography/Feng Mubo
Since the end of the Han Dynasty, wars have continued in the north, and the scholars and people of the Central Plains have moved south one after another. These immigrants who migrated south were too nostalgic for their hometown food. therefore ground the rice into rice flour and rice slurry, forcibly developed noodles, steamed buns, buns, dumplings...
southeast coastal provinces are the main migration places for northern immigrants. Mountainous areas are relatively plains that are easy to avoid disasters and can also retain traditional customs well. Fujian is the province with the most dense mountainous areas —so it is not surprising that the rice cake is concentrated in Fujian-language area (covering Fujian, Chaoshan, Taiwan, Hainan, Leizhou Peninsula and some areas of Jiangxi and Zhejiang) .
Daily Kuai: Don’t eat it for a day and think about it
After thousands of years of development, "Kuai" has become a colorful family : In addition to rice, the main ingredients also include foods made of potatoes and taro . The that is usually eaten has staple food, a little heart . The most time-consuming and labor-intensive "Kuai" will not appear until the New Year Festival.
▲ "Water stuffing bun" in Huizhou, southern Anhui, is similar to steamed dumplings.Photography/Xu Luyao, Picture/TuChong·Creative
Kuai Teow and Kuai Juice 丨Fried meat and vegetable soup is delicious
Where are experts in "eating kue"? Chaoshan people must feel that they have the most say. The popularity of rice noodles and rice noodles in Chaoshan area is like sauce noodles in Shaanxi and rice noodles in Guangxi.
Kuai Teow is to grind the rice into slurry, steam it and cut it into slender noodles; Kuai Juice, also known as Kuai Juice Skin , has one more step to dry or dry than Kuai Teow, and then cut it into triangle or quadrilateral sheets, which makes the taste more smooth; freshly prepared Kuai Teow and Kuai Juice Skin , eat the rich rice aroma and original flavor , and it is the same as noodles in cooking, and can be matched with any other ingredients.
▲ Beef fried rice noodles. Photography/Nikuyamyah
Bo Kue Teow (Kue Juice Skin)Boil in water, and pair it with beef, beef offal, meatballs, pork offal, braised eggs, bean sprouts and other side dishes. You can also add seasonings such as curry or sausage sauce according to your preferences. It is the most common way to eat it;
Chaoshan beef hotpot is at the end, and the soup is already full of the fresh aroma of beef. At this time, the next handful of kueteow teow is in order to form a wonderful combination with the beef soup. No seasoning is added. The deliciousness of beef soup is enough to make the appetite full of beef.
▲ Shantou rice sauce. Photo/Visual China
Kuai Teow is not distinguished from morning, noon and evening, especially in Fujian, Hainan, Chaoshan and other kiwi food areas , you may encounter a stall selling Kuai Teow at 24 hours a day.
Mouse scattered 丨Don't get me wrong
There is no wife in the wife cake, and there is no mouse in the mouse cauldron!
Due to different pronunciations, Hakka pronounces "女" as "女" — The rat cigar they eat is actually a kind of "女" . It is made of thin and short rice noodles. It is named because the two ends are pointed and look like the tail of a mouse. can be cooked, fried, and dried to mix . When we arrived in the Guangzhou area, people also invented a method called "Zhezhe", which has a very elastic taste. Even if you only have vegetables and eggs, you can eat them well and make you feel better.
▲ There are no mice in the mouse cauldron. Photography/Big Horned Demon, Picture/Huitu.com
Dim sum cake: it looks good and delicious
It should be said that it looks good and tastes good looks good and delicious, nothing more than dim sum "Kui" . The colors can be colorful and taken from nature; the taste can be ever-changing, all relying on the combination of ingredients and seasonings.
Salt water cake and lantern cake 丨Snacks world bar
"Lengzhan Kui" in Shangrao, Jiangxi , shaped like a small lamp, with the ingredients fried with shredded snow vegetables, bean sprouts and grills. One is only the size of a baby's palm, and you can eat several in one breath.
▲ Dengzhanjiu from Shangrao, Jiangxi Province. Photo/Yangxiake
"Salt Water Cake" is the same as the Jiangxi Dengzhan Kue Master. It is just that the ingredients in the "Dingzhan" are replaced by dried vegetable radish, that is, dried radish - dried vegetable sauerkraut fried in lard, and put a small pinch on the cake to enhance freshness and taste.
Dingzhanjiu and salted water cakes are in Shangrao and Chaoshan. They are good snacks for children at the school gate after school and uncles when drinking tea and blowing water.
▲ "Salt Water Buffet" in Chaoshan area. Photography/Stories of the Airplane and Dragonflies, Picture/Huitu.com
Taiwan Province's "Bowl Kuai" is an enlarged version of the lantern cake or salt water cake. is steamed in a special small bowl. It is as big as a child's fist. It tastes salty and sweet. The salty ingredients include Salted egg yolks, mushrooms, minced meat, shrimp , etc.
pack of rice cake 丨Simple version of rice cake
"生" comes from ancient Chinese, meaning food to satisfy hunger. Its shape is similar to the rice cake teow that is the staple food . For many cake snacks, you can also find corresponding varieties of "cash", such as Guangdong's packs and buns , which means that the steamed rice paste is evenly divided, and the fillings of pickles, winter bamboo shoots, shredded pork, etc., wrap them and eat them. It looks a bit like a simple version of rice noodles.
▲ "Salty Water Cake" in Chaoshan area. Photography/qsbxz5566, Photo/Huitu.com
Foods like this are also very common in Jiangxi Gannan , but the name has become "Baomi Kui".
Vegetable Kut 丨Who can refuse the aroma of fried?
There is also a habit of eating rice cakes in the Hakka region in southern Jiangxi. The locals' breakfast includes "eggplant rice cake", "pickle rice cake", "pumpkin rice cake", and so on. In fact, it turned out that it was made of vegetables hanging rice paste and frying it in a pan.
▲ Gannan eggplant cake and pickled cabbage cake, have you found it? Photography/Tianyi
Vegetables and rice slurry are fried with oil, and the lightest taste immediately becomes full of flavor. rice slurry is crispy and vegetables are tender , and it tastes so good.
m cake 丨Soft version of "rice cake"
m cake This food is quite popular in eastern and southern Jiangxi, central and western Zhejiang -in fact, it is rice cake made with various rice, but the name is different.
▲ Above: The scene of making "yellow rice cakes" in the mountainous areas of southern Zhejiang, photography/Liu Lili; the picture below is fried yellow rice cakes, provided by Qingyuan County Culture, Radio, Tourism and Sports Bureau
There is a kind of Lishui, Gannan and other places. It is dyed with japonica rice and wood ash. It tastes softer and more delicious than glutinous rice cakes, and can be stir-fried or soupy.
9-layer cake 丨Artworks in cake
There is a well-known snack in Fujian Minnan and other places There is a famous snack called 9-layer cake. Add red and yellow pigment to the rice paste and superimpose it in red-yellow-white order until nine layers. When eating , cut into diamond shapes. The color layer is clear from the side. The taste is moist and delicate, soft and sweet.
▲ "Nine-layered rice cake" in southern Fujian. Photo/Minnan Jiawei
Coincidentally, there are also identical snacks in Jiangxi Gannan, just called "nine-layer skin", and the method and taste are exactly the same.
grass cake 丨Desserts in "cuisine cake"
Chaoshan popular in summer grass cake , and when it comes to southern Zhejiang, Jiangxi, and treasure islands, Taiwan is called Xiancao frozen or burned Xiancao , also called in Hakka settlement areas, also called Xiancao , and overseas Chinese in Malaysia and other places are called Xiancao cuo. Rice paste is required to be added to the production of grass cake, so there is no problem with it being called "cuisine".
▲ Burnt fairy grass is also called grass cake, you can add taro balls, red beans and other ingredients. Photography/melomeloGao, Picture/Tikong·Creative
Rice-free cake 丨Crystal and transparent beauty
Rice-free cake, which refers to a kind of rice-free "Rice-free cake " that does not contain rice. It is mostly made of potato flour. It belongs to the new member of the "Rice-free" family. You can add leeks, cabbage, potatoes, sugar and other fillings, steam first and then fry, which tastes more glutinous than traditional cakes.
▲ "Rice-free cake" filled with leeks.Picture/Visual Chinese
There is a kind of rice-free cake in "Crystal Buff" . Use sweet potato flour and raw powder to mix noodles, and use to make leeks, carrots, corn, purple potatoes, etc. to make . After steaming, the rice cake skin is crystal clear, and the rice cake filling is colorful. When eating, you should also pour a spoonful of marinade made of minced garlic, shallots, and lard.
festival cake, a delicious dance between man and god
Folk beliefs in Fujian and Guangdong are flourishing, and cake is an indispensable part of festivals and sacrifices. A small fishing village in Shantou called "Donghu" and has a workshop that provides villagers with various sacrificial rice cakes. The small workshop was filled with pits and tables and shelves, and various colors, sizes, shapes and sizes. The situation was amazing.
▲ Various kinds of cakes used for sacrifices. Picture/Visual China
Red Peach Buffet 丨From the beginning of the year to the end of the year
Because of the beautiful colors and festive patterns, Red Peach Buffet is the most common: Use it to get married, use it to have babies, use it to celebrate the New Year, and use it to the fifteenth day of the day.
▲ "Red Tao Kuai" in Shantou, Guangdong. Picture/Visual Chinese
The rice cake is dyed with red yeast rice , and the filling inside is also divided into . Sweet and salty: the sweet one is red bean paste, and the salty one is stir-fried with shrimps, dried vegetables and mushrooms tampons .
freshly steamed red peach cake is glutinous and glutinous, sweet and chewy, and it is a delicious snack. After the rituals such as sacrifice, the red peach cake is slightly hard after cooling, and wrap it in egg liquid and fry it in a pan and heat it. It is another taste.
cake cake 丨Fight cake in the cake
cake cake is also a must-have for sacrifices. It is divided into several types of sweet cake, mattress , etc., and is usually made into round cakes. In the early years, every family could make it, but now it is custom-made from special cake shops, generally weighing more than ten kilograms per single cake.
▲ The picture above is the sweet rice cake in southern Fujian, photography/Ayou; the picture below is the salted rice cake in southern Fujian, provided by/Xu Xiaochun
Sweet rice cake and fajita correspond to different sacrificial needs: sweet rice cake is added to the dough, and then steam it in a pot after the sacrifice. The greedy child will secretly break up and eat it, which is full of sweetness;
Fajita is a fermented rice cake, also called fermented rice cake. is actually commonly known as the fajita - cut into half a centimeter thick and 4 centimeter square cake slices, wrapped in egg liquid and fried, it is fragrant and sweet.
▲ Fajiu in Hyama Town, Meizhou, Guangdong, is also called Fajiu. Photography/Ye Guangjie
Rat lemon 丨Sweet and salt can be divided into
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▲ Rat koji rice cake. Photography/scrap bottle, picture/tuzhu·creative
The mold of the rat lemon cake is round, and there are also similar to red peach cake: a small tip on the head and a round belly below; made rat lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon cake lemon
For the southeastern provinces, the Qingming Festival is coming, and the spring of rat koji cake is here. The winter koji cake is ripe, and it is time to go home for the New Year.
▲ Can you see Qingming Kuai Scenery often in the future? Photography/Ye Gaoxing
"Kuai" will be passed down from generation to generation in the south full of rice fragrance because of the beauty of the taste buds and the warmth of the years. In the cultural gene, it also silently echoes the northern brother "王" , interpreting a harmonious but different flavor.
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