Hu Jiaojiao snatched the menu, she hurriedly looked at the menu at a glance, and asked the shopkeeper in confusion: "Is the Huangshan stinky osmanthus fish a dish? Isn't it very smelly? Originally, it was a bit difficult for people to order, but I was more curious, so there would be people willing to eat a little stinky rain, so I still ask the shopkeeper for your specific reasons." ”

The shopkeeper smiled and said: "Girl, then you are wrong, you don't want to listen to the name and don't eat it, the sea water can not be measured, people can not be looked like, and the dish can not just listen to the name, this stinky mandarin fish is our traditional famous dish in Huizhou, one of the representatives of Huizhou cuisine, popular in Huizhou and six counties." Pickled fresh mandarin fish was formerly known as Tunxi mandarin fish, also known as stinky fresh, stinky mandarin fish, etc. Mandarin fish, native to the Yangtze River, is in full bloom from the Double Ninth Festival to the Qingming Festival of the following year. The first time I saw people, I really didn't dare to put down chopsticks, because the smell of mandarin fish seemed to be non-smelly, which made people a little worried, thinking that the fish was rotten and spoiled, in fact, you don't have to worry about this at all, this is by no means the smell of the dish and the smell is made, this is the unique and unique flavor of this dish. Especially when you take a bite, you will be surprised to find that its taste is so delicious, there are a few small stories about its origin, the first original Huizhou famous dish stinky osmanthus fish is indeed made of stinky fish, that is when a Huizhou businessman took a boat home to visit relatives, because the road is far away and the weather is hot, the osmanthus fish carried is not kept good and stinks, his wife is reluctant to discard, with a thick oil red sauce to deal with it, I didn't expect to hit the crooked, the stinky osmanthus fish after cooking, the taste is very good. Huizhou merchants took advantage of this promotion, and the villagers followed suit, and inadvertently, the stinky osmanthus fish actually became the signature dish of Huizhou, and it became a classic of Huizhou cuisine, and there was a custom that the fish did not smell and did not eat. Another story is that in the early years of Hui merchants traveled far away, put the row along the way, fish for food, the stored osmanthus fish for a long time, easy to produce peculiar smell, then smeared it with salt, turned over and over, thousands of miles away the fish has not changed color, the shape is correct and the flavor is strong, the oil is fried, the fragrance is peculiar (pungent, into the nose. Later generations will carry forward the wisdom of the laborers, the stinky fish pickling method is refined to form a routine, first with the best fine salt soaked in water, the osmanthus fish is soaked for six days, the proportion should be just right, otherwise the taste will be biased. After the well-made stinky osmanthus fish out of the tank, the gills of the fish are still red, the scales do not come off, the quality has not changed, but the epidermis exudes a special smell that seems to smell and is not smelly, but after washing, it is slightly fried in hot oil, cooked over fine fire, not only has no peculiar smell, but it is incomparably fragrant, it is a first-class dish, this dish has become a model of Hui cuisine, there is a saying that yes, I did not eat the stinky osmanthus fish, which is equivalent to not eating Hui cuisine. And this production method is also very simple, see you come from afar, I will tell you the secret recipe of making fish, I am afraid that after you eat, love at first sight, the memory is still fresh, unforgettable, and you can't eat it after you go back. ”

We were very happy to hear it, and quickly pricked up our ears to listen carefully, only to hear the boss enthusiastic, and said in a sprinkled manner: "After slaughtering the osmanthus fish, it is cleaned, chop off the head and tail, and marinate the head and tail with refined salt, pepper, cooking wine, green onion and ginger juice for a while, and then put it into the cage and steam it over a strong fire and keep it warm for later use." Then remove the bone spurs from the fish body, slice the fish into large slices, marinate for a while with refined salt, pepper, cooking wine, green onion and ginger juice, then add dry corn starch to grasp and starch evenly; stinky tofu cut into strips; remove the wild pepper and chop finely. Put the wok on the fire, put in the salad oil and burn it until it is hot, take a piece of fish fillet with good pulp, wrap it in a stinky tofu strip, that is, it becomes a stinky osmanthus fish roll raw blank, dip it into the pot and fry it until the color is golden and cooked, remove and drain the oil. Leave the bottom oil in the pot, put in ginger slices, garlic slices, horse's ear onions, wild pepper and chili sauce and fry until fragrant, mix in fresh soup, after the flavor is burned, remove the slag and do not use, put in the fried stinky fish rolls, add sugar, soy sauce and monosodium glutamate, after burning into the flavor, use wet corn starch to hook the thin thickener, pour in red oil, put the pot neatly in the middle of the plate, and then put the steamed fish head and tail on both ends of the fish roll, and finally use coriander to decorate it slightly. We listened to the boss with relish, salivating, and the saliva was about to fall out, so we hurriedly said Okay, we want this stinky fish.

Quicksand said curiously: "By the way, shop owner, what do you say is this fern flour ball written on the menu, and what is it that is fern flour, why have I never heard of it?" The shopkeeper said unhurriedly: "Fern powder is starch made by mashing and washing mountain fern roots. The fern has an intricately intertwined, brownish-black root system that is not commensurate with its thin body, and is rich in starch in a foot-deep layer of soil beneath it. The process was very troublesome, we had to dig up bundles of fern roots from the hillside when we were digging tea trees or during the winter slack time, wash them with water, put them in a stone trough and rot them into a paste, and then put them in a white cloth bag and put them in a wooden bucket filled with water and rub them vigorously until the bags were cleared. The bucket of slurry precipitates overnight, and the next morning it becomes clear water, and all the starch settles at the bottom of the bucket. Calmly pour out the water on it, the starch at the bottom of the bucket is delicate and gray, about three or five inches thick, which is very gratifying. Shovel off the starch piece by piece with a kitchen knife and put it in a bamboo plaque to dry, which is the so-called fern powder. Mountain fern is a perennial herbaceous plant of the family Anchovy fern, which reproduces spores and generally germinates around Qingming every year. Mountain ferns are mostly born in sunny places on sunny slopes or semi-sunny slopes in mountainous areas, and the ferns in deep soil are unearthed and grow into 6-8 inches long when they are extra stout, because the crown of the top is in the shape of Ruyi, so it is also called Ruyi vegetables. The history of edible mountain fern is recorded earlier, in the Book of Songs, there is a record of Zhibi Nanshan, the record of picking its fern, the Zhou Dynasty sacrificed to the gods, and also took the bracken as one of the tributes, which shows that it has a long history and is precious. The people of Qimen make the mountain fern a dish, and its cooking method is quite exquisite, and it is now briefly introduced. Pinch off the old part of the lower end of the mountain fern, then pinch it into small pieces, wash it and stir-fry it in a red pot until its moisture gradually decreases into a shriveled shape, put it to the side, put oil in the pot, put salt after the oil is hot, stir-fry, and then put garlic leaves and a little soy sauce monosodium glutamate to get out of the pot. If you don't put garlic leaves, you can also put a little pickled vegetables, and the flavor is different. The stir-fried mountain fern is fragrant and refreshing, and it is appetizing to eat. Mountain ferns can also be put into a pot of boiling water to cook for a while, and then dried for food, such as dried mountain fern stewed chicken and stewed bacon, which is extremely delicious. The rhizomes of mountain ferns can also extract starch for consumption. The water fern is an alternative to the fern, and it is named because it grows mostly next to streams and damp places near rivers. In early spring, the stems are pumped, green as jade. The water fern has a long feeding life, and it can still be eaten until its leaves are unfolded and have not yet aged and hardened. Our local vegetables of Qimen, stir-fried bacon with water fern, are also very good, especially green jade, red agate, its color and fragrance are good, the taste is fragrant, and it can be called the beauty of the dish. Also, this is also more elegant, first in a large iron pot with a simmer to stir-fry the fern powder repeatedly, let it dry into a fine powder, only in this way the balls steamed will not appear corn starch, and then pork, spiced bean curd and mushrooms, winter bamboo shoots, dried shrimp and other ingredients cut into fine dices, put in fine salt, monosodium glutamate and other ingredients, pour into the fried fine fern powder and mix evenly, then add an appropriate amount of boiling water, stir into a hard paste, and then gently rub into a ball, put it in a steamer and steam it over high heat to cook thoroughly. Its flavor is fresh and soft, flexible and palatable, and sometimes it is added to the pot with onion and garlic and other ingredients, and stewed with lard, the taste is better. In addition to bracken flour balls, there are also arrowroot flour balls made from arrowroot powder. Kudzu is a wild vine with thick roots rich in starch, and the starch is extracted by the same method after digging it back, which is arrowroot powder. Kudzu flour is whiter than fern flour, and the method of making balls is the same. When the time comes, I'll put some more for you, so that you can try it objectively. ”

After we said a copy in unison, we all cast a favored look at the boss, and Wang Gongzi said: "Disrespect, disrespect, see the spirit in the subtleties, I didn't expect the boss to be so talented." The shopkeeper said modestly: "Where, where, in fact, as long as you pay attention, life is full of knowledge, I just rely on a little bit of accumulation on weekdays." ”

Brother Yixiu said curiously: "Shopkeeper, what is this Laba tofu, I have only heard of Laba porridge, and I have never heard of Laba Tofu." The shopkeeper said with a smile: "It has a long history, unique flavor, a local specialty with Hui cultural heritage, also known as "vegetarian ham", it selects high-quality soybeans, spring water iodized salt, natural spices, its finished product color is yellow and moist like jade, the entrance is soft, the taste is salty and sweet, both fragrant and fresh. Because it is around the eighth day of the twelfth month of the lunar calendar, every household in Yixian County has to dry tofu, make tofu with high-quality yellow soybeans, smear the tofu with salt water, and slowly roast and dry it under the mild sun. Locals call this tofu dried before the New Year Laba tofu. Ancient Laba tofu embodies the long history and culture of Huizhou tradition, this kind of Laba tofu is usually hung in a ventilated place with a straw rope to dry, picked when eating, and can generally be dried for three months without deterioration and taste. It can be eaten on its own, stir-fried and stewed with meat. We also carved them into animals and flowers, poured sesame oil, mixed with onions, ginger and garlic and other condiments, and served them into cold dishes to become a wine banquet delicacy. Therefore, when you put Laba Tofu in your mouth and eat it, you are reluctant to put it when you slap it on your mouth, which shows the deliciousness of Laba Tofu. "We'll have one of this too.

Hu Jiaojiao looked around at the store next to her, and everyone else in the store was munching on a yellow cake with relish, and asked curiously: "What is this, it smells so good, I will have to wait for a while to see the dishes, why don't we have a cake like this first." The shopkeeper patiently said: "This cake is called Huangshan Baked Cake, which is our special snack here, it has many layers and thin, thick appearance, fragrant taste, sweet, spicy, crispy and crispy." Without waiting for the mouth, I feel that the fragrance is strong, and when I bite into a piece, it is crispy and crispy, peeling off layer by layer, and leaving a fragrant mouth. In addition, the Huangshan baked cake is easy to store, due to the long baking time, most of the water in the cake evaporates, which is conducive to storage, once damp, it is still crispy and fragrant after baking. And because of the white flour rubbing, the dough is layered as thin as paper, so that after baking, it is crispy and oily but not greasy. "We hurriedly asked for one, and we also chewed it hungrily, and sure enough, it was fragrant, very delicious, and very delicious. Xiao Fei whispered to me: "I have heard of this kind of Huangshan baked cake story, according to legend, in 1357, Zhu Yuanzhang took refuge and came to a farmer's house in Huizhou, hungry, the owner of this family took out the usual favorite baked cake to Zhu Yuanzhang to satisfy his hunger, he ate it with a mouthful of fragrant, greatly appreciated. When he was proclaimed emperor the following year, he did not forget the life-saving grace of this farmer, and said that he had a meritorious service in saving the driver, so he was canonized as a rescuer and baked cakes. According to legend, when Emperor Qianlong went down to the south of the Yangtze River for the first time, he was received by Jiang Chun Zhang Luo, a native of Huizhou who was the head of the "Two Huai Eight Great General Merchant" in the Qing Dynasty and was known as "making friends with cloth clothes", that is, the so-called "Jiangchun Da Pick-up". The first tea of "Jiang Chun Da Driving" is a baked cake developed by Jiang Chun's Huizhou team according to his careful design and collective development, which is crispy on the outside, moist and fragrant inside, and delicious to chew, so that Qianlong who is tired of the boat and horse suddenly feels comfortable and spiritual, and happily bestows the name of the emperor's seal baked cake, implying that Qianlong's love for the baked cake is comparable to that of the imperial seal, and gives it the highest praise. What a blessing we have today. "It's really delicious, we can't get enough of it, and our saliva is long, and another person asks for one.