Brother Yixiu ate happily, his eyebrows fluttered, he asked Xiao Er with a red face: "May I ask if you have anything delicious here, I feel so delicious, I haven't eaten enough, by the way, what are the famous shops, if we pass by there in the future, we can eat slowly," Xiao Er said with a smile: " There are too many delicious things here, because our big Hubei is vast, and each small place also has its own special snacks, I just say three days and three nights, and I can't say all kinds of colorful food. But it seems that the guest officers especially want to hear it, so I will reluctantly make it difficult, and casually talk about a few more famous shops, if you walk by in the future, pass by, don't miss it. For example, Laotongcheng's three fresh bean skins, Sijimei's soup dumplings, Cai Linji's hot dry noodles, Shunxiangju's roasted wheat, Fuqinghe's beef bean shreds, Xiaotaoyuan's simmering soup, Tian Qiheng's paste soup powder, Xie Rongde's noodles and nests, and eight famous snacks. Among them, the three fresh bean skins of Laotongcheng, the simmered soup of Xiaotaoyuan, the hot dry noodles of Cai Linji, and the soup dumplings of Sijimei are the most delicious, and they are known as the "king of soup dumplings". As the name suggests, Shijimei is a food that is served all year round, such as fried spring rolls in spring, cold food in summer, fried hairy crab in autumn, and shortbread in winter. The common people also have poems to praise and say: The scenery of the Han Emperor is the most prosperous, and there are millions of homes in ten miles. It's not that the literati have a big pen, but they can write all their careers. Sesame dumplings are called desolate, and snacks are sold on the street in Huangpi. Dumplings, dumplings, dumplings, pig blood, and streets in the middle of the night. The women of the small family learn from the wealthy and sleep until the morning when they wake up from their dreams. And comb your hair slowly too early, and swallow the glutinous oil dumplings together. Eating new foods is more common, and meat and vegetables are also cheap. The sparrow's head is crispy and the goose neck is soft, and the bean yellow cake is fat and the lotus root fish balls. And the aroma of wine is not afraid of deep alleys, and there is an endless stream of people who have traveled thousands of miles to eat snacks in these shops. ”

Wang Gongzi said ecstatically: "It sounds extraordinarily delicious, unique, or you can tell us what kind of snacks these are." ”

Xiao Er said unhurriedly: "We naturally have these snacks here, but compared to these famous shops, I feel that I am not inferior, but our location is a little secluded, so the geography is not advantageous, but it is still very authentic." Three fresh bean skin is to mix mung beans, rice and grind, spread into a thin skin in the pot, wrap cooked glutinous rice, diced meat and other fillings, fry well with oil, make fillings with fresh meat, fresh eggs, fresh shrimp are the most famous, the skin is golden and shiny, the entrance is crisp and pine, tender and fragrant, the skin is crispy and glutinous, the glutinous rice is fragrant and soft, and the filling is rich. The production of soup dumplings is exquisite, the selection of materials is strict, the fresh pork leg meat is chopped into meat puree, then mixed with meat jelly and other condiments, wrapped in a thin dough, steamed in the basket, the meat is frozen into soup, the meat puree is fresh and tender, seven a cage, accompanied by ginger sauce and vinegar, extremely delicious. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken soup dumplings and assorted soup dumplings are made. Food is available all year round. The meat skin is fresh, the meat filling is a finger of fine meat, the crab roe soup bun is a large fresh crab in Yangcheng Lake, the most classic way to eat is to bite the skin first, slowly absorb the soup inside, and then eat the dough and meat filling of the soup bun. Simmering soup is an ancestral secret recipe from Huangpi, the hometown of our Hubei cuisine, and the main varieties are crockpot chicken soup, pork rib soup, hoof soup, bafeng soup, soft-shelled turtle soup, beef soup, duck soup, etc. The most famous is the crockpot chicken soup, which is made of fat and tender hens produced in Huangpi and Xiaogan. Put the chicken pieces into the oil pan and stir-fry, then pour them into the crockpot filled with boiling water, cook them over a strong fire, simmer thoroughly over low heat, the soup is fresh and the meat is rotten, the original flavor is rich, and the nutrition is rich. Shredded beans are made of rice, mung beans, etc., pulped into cakes and cut into strips, which are soft wet shredded beans at this time, of course, in order to facilitate preservation, they can be shredded and dried to become dried shredded beans. The powder is smooth and delicious. Generally, wet shredded beans can be fried or boiled, and the best thing to eat is fried or boiled together with beef or bacon, and dried shredded beans can only be cooked. In Hubei Huangpi bean silk is an indispensable New Year's goods, every year in the wax month, every household to make bean silk, wafting out a strong New Year's flavor. Shredded beans are made of mung beans, rice, etc., ground into a pulp, spread into a skin in the pot, cut into shreds, there are a variety of ways to eat such as shredded beans in soup, shredded beans, fried shredded beans, etc., according to customer requirements, can be fried dry, can also be fried softly, the taste has its own merits, the difference is only in the heat. The main raw materials are yellow cow eyebrows, shredded wet beans, shuifa shiitake mushrooms, magnolia slices, etc., plus seasoning condiments, fried in a sesame oil frying oven. The beef is crispy and tender, the shredded beans are soft and moist, and the flavors of the beef and shredded beans are blended together, which has a unique flavor. And the siu mai, the oil is heavy but not greasy, the taste is delicious, and the shape is like silver chrysanthemum, which makes people appetize at a glance. The production method of siu mai is to cut fat pork, steamed buns, orange cakes, peanuts, rock sugar, raisins, etc. into small dices, stir-fry slightly, and then use osmanthus, red and green silk, and white sugar to make a filling. Add an appropriate amount of flour and water, put a little refined salt and knead it into a dough, roll it out into a lotus leaf-shaped thin skin, put it into the filling, and add a little sesame oil to wrap it. Roasted wheat or fried, roasted, or steamed, all are sweet and delicious, and people never get tired of eating. But my favorite is the noodle nest, the ingredients are exquisite, the use of high-quality rice, mixed with a certain proportion of glutinous rice, with sesame oil, add green onions, sesame, ginger as ingredients, out of the noodle nest natural, crispy and important, you see the steaming big oil pot, the golden noodle nest is tumbling in it, exuding an attractive fragrance. The convex iron spoon in the shape of a dimple is poured with rice and soybeans mixed and ground with rice milk, sprinkled with black sesame seeds, and fried in an oil pan to produce round rice cakes with thick sides and hollow sides, yellow and crispy flavor. It tastes soft on the thick and crispy on the thin, fragrant and moderately crispy, distinctive.

By the way, don't forget to order soup for all the guests, in our place, this is no soup and no feast, our Hubei people love lotus root soup the most. Every family, from autumn to spring, has to boil lotus root soup several times a month. Hubei people's lotus root soup is not like the soup in other places, it is just a supporting role in the dish, not enough to worry about, it is not important, in fact, it is an extremely solemn and important main dish in itself. And our lotus root soup must be powdered, powder is the most important criterion for evaluating the lotus root in the soup, similar to the noodles you said, the lotus root in the soup needs to be boiled soft, a bite is silky and tender, and the starch is completely dissolved into the soup before it has a mellow aftertaste. "Indeed, I saw a large bowl of fragrant lotus root soup in front of everyone in the small shop, and the neat pork ribs and lotus roots were piled up on the soup noodles, and they were drinking the soup attentively. So we ordered all kinds of snacks along with lotus root soup.

Hu Jiaojiao saw a new dish with a beautiful and unique shape on the table next to her, and couldn't help but ask Xiao Er curiously: "May I ask what kind of dish is that? It looks really delicious." Xiao Er smiled and said: "This dish is also commonly known as roll cut because it is rolled first and then cut, and later, people put it into a dragon shape on the plate, which is also called Panlong dish." Its main raw materials are eggs, pork, fish, green onion and ginger, etc., and the dishes are characterized by bright color, fat but not greasy, smooth and oily, and long fragrance. Panlong dishes are beautiful in shape, delicious in taste, rich in nutrition, famous for eating meat without seeing meat, Panlong dishes are delicious and fresh, fragrant and tender and delicious, oily but not greasy, steamed, fried, boiled, fried, stewed, different cooking methods, with different characteristics. Do you want to have a copy?"

Hu Jiaojiao couldn't wait to say: "Of course, such a delicious and beautiful dish, you can't miss it, Xiao Er, hurry up, hurry up and serve it to us." ”

Xiao Fei was surprised and whispered to me: "I always thought that this dish was only available in the Ming Dynasty, but I didn't expect that it is already available now, and it seems that our discovery will shock the world again." About this dish, there is such a record in the "Records of Emperor Wu Zongyi of the Ming Dynasty". During the Zhengde period, Wuzong Zhu Houzhao surnamed Zhu, the zodiac is a pig, taboo to eat pork, once the edict banned the eating of pork. His cousin Zhu Youqing's uncle Zhu Youqi was located in the Xingwang Mansion of Luzhou, Huguang'an, in order to implement the ban of Wuzong, invented this kind of food that eats meat but does not see meat. According to Zhongxiang local chronicles, Panlong cuisine began in the Jiajing period of the Ming Dynasty. According to legend, in the 16th year of Ming Zhengde, Zhu Houzhao of Ming Wuzong died, and there was no child to succeed to the throne, is it in accordance with the ancestral teachings of his brother and his brother, and Zhu Houxi, the son of the late Xingxian King Zhu Youqi of Luzhou, Guang'an, Lihu? Or Zhu Youzhen, the king of Shouding, and Zhu Youji, the king of Ru'an? Finally, the Empress Dowager Zhang, the filial piety emperor, passed on the edict of Yi, and at the same time sent the edict of Wuzong to Anluzhou, she also issued an edict to Zhu Youzhen, the king of Shouding, and Zhu Youzhen, the king of Ru'an, who lived in De'an. The three edicts were issued together, and the queen mother ordered the three to arrive first as kings and then as ministers. Zhu Houxi received the edict, sad, happy and surprised. Sadly, the emperor's brother Yan died and wept and mourned; he was glad that he was about to be honored with the edict and reign over the world; and what was shocking was that Anluzhou was more than 3,000 miles away from the capital, and De'an and Weihui were only a few hundred miles away from the capital, and they were 3,000 miles away from the capital. Thinking that the king of Shouding and the king of Ru'an, they think that the road is close and worry-free, and they will make a big fanfare, and officials from all over the country will compete to greet and send them off, a small banquet in 20 miles, and a big banquet in 30 miles, so it will be delayed. "To put it bluntly, the son of the world is dancing, and in order to be the emperor, he doesn't care whether his face looks good or not. Suddenly, he thought that he would eat the prisoner's food when he was in the prisoner's car, and how could he swallow the prisoner's food if he didn't eat the prisoner's food? If he didn't eat the prisoner's food, if someone saw that he was flawed, or if he deliberately committed adultery, or if he caused harm in the middle, not only would the emperor's throne be in vain, but his family would also be unable to save his life. As soon as this remark came out, everyone was shocked, and everyone realized that this step was important and could not be careless. After consultation, he issued an edict to the cooks of the whole city, ordering him to immediately enter the house overnight to make a dish that eats meat without seeing meat, and if he does it, he will be rewarded with many prizes; if he can't do it, he will be beheaded all over the house! More than 20 cooks in the city are convenient to gather all within the second watch, and all of them are gathered in the kitchen hall of the side palace, because of the relationship with the net worth and life of the whole family, everyone does not dare to be sloppy, and they all rack their brains, how can the topic be too difficult, only a long sigh, seeing that the moon is in the middle of the sky, when there are nearly four drums, there is still no clue. Among the cooks, there is a newlywed Yan'er, a red case master named Zhan Duo, who is saddened by such an unjust disaster. His wife saw that he had not returned for a long time, and was afraid that he would be hungry, so she took some steamed sweet potatoes for him to satisfy his hunger. Zhan Duo was worried that he couldn't make dishes that didn't see meat, how could he have the heart to eat sweet potatoes, and the two of them broke the sweet potato skin in the push, revealing the white potato meat, Zhan Duo's eyes suddenly lit up, and he shouted I have a way. The cooks gathered around, and Zhan Duo repeated it in detail, and the cooks applauded. So they took white pork, lean meat and fish meat and chopped it into meat puree, used salt, chives, ginger as condiments, mixed evenly with starch eggs, and steamed in sweet potato skins, which was similar to sweet potatoes, but was actually a meat dish, so Zhu Houxi ate sweet potatoes in the prison car and ascended to the throne of Jinluan. In the second year of Jiajing, Chef Zhan Duo was ordered to enter Beijing again, and then improved the sweet potatoes, making a cylinder one and a half feet long, one and a half inches wide, seven and a half minutes thick, and the wrapped potato skin was also replaced with an egg skin made of egg yolk and edible red pigment, which was cut into thin slices after steaming, plated in a bowl, re-distilled again, and turned into a plate, red and yellow, like a dragon. So changed, color, fragrance, taste are good, and later he ingeniously selected fresh meat, mung bean essence powder, plus a variety of condiments to make a filling, wrapped with egg skin, steamed over high heat and then sliced into a panlong shape buckled in the plate, steaming in the center of the table when eating, live like a real dragon soaring clouds and fog, Zhu Houxi tasted and praised, that is, the name of the dragon dish. Jiajing is even more fond of it, and it is officially named Panlong Royal Cuisine. ”

I was full of praise and said, "Oh, Xiaofei, you are really knowledgeable, well-informed, and you know all stories." Xiao Fei said with a hippie smile: "Actually, I just searched the content of the phone, and it was clear, I am not from here, where can I have so many magical powers that every allusion is like a treasure, but it is really convenient to have these searches." I smiled and said, "I see, but this story is really good, wonderful, and full of ups and downs, and it almost makes me admire you so much." ”

Wang Gongzi continued: "By the way, I actually forgot to order wine just now, Xiao Er, do you have any other good wine here?"

Xiao Er couldn't wait to say: "Speaking of wine, I think you can taste our Xiaogan rice wine here, this is our traditional flavor snack here, with a thousand years of history of local famous food, exquisite selection of materials, unique production method, low price, it is made of high-quality glutinous rice produced in Xiaogan as raw materials, and is fermented and brewed with honeycomb koji inherited from Xiaogan history." Xiaogan rice wine is as white as jade liquid, fragrant and refreshing, sweet and refreshing, thick but not sold, thin but not flowing, after eating, it warms the stomach with jin and has a deep aftertaste. By the way, there is also a legendary story of our founding emperor Zhao Kuangyin and Xiaogan rice wine in the Great Song Dynasty, Zhao Kuangyin, the Taizu of the Song Dynasty when he was young, because he was dissatisfied with the faint monarch Liu Chengyou of the Later Han Dynasty, indulged in the imperial prostitute all day long, ignored the government and smashed the royal hook fence, made a big fuss in the imperial garden, angered Liu Chengyou, and died in the world. On the evening of the same day, Zhao Kuangyin went to Xiaogan County, which was under the jurisdiction of the West Lake Tavern at the west gate of De'an Mansion at this time. The shopkeeper's surname is Dong Minghuan, the thirtieth grandson of Dong Yong, who knew what happened to him, was hospitable, and recommended his rice wine to Zhao Kuangyin. Zhao Kuangyin, who has been a good wine all his life, couldn't help but laugh at this time--Am I just here for wine? Why did I forget it? Seeing that I am hungry, I will try two bowls of rice wine. When Zhao Kuangyin saw this rice wine, his eyes widened in shock: he saw that the rice grains in the bowl were swollen, bonded, and floating on the surface of the bowl. In the hollow recess in the middle, the bottom is clear and clear, and the candlelight of the reflection can be seen, which is like gruel but different from gruel. The soup is crystal clear, the aroma of the wine is strong, and the nose is full of water, which is more and more tempting (rice wine in ancient times is not the rice wine mixed with water today). Zhao Kuangyin took a big sip slowly, feeling that the taste was crisp and sweet, the wine was peaceful, and the taste was very good. It quenches thirst, refreshes and has an endless aftertaste. Unconsciously sighed: Where is this wine? It's just jade liquid elixir! Good! Good! Okay! I drank three bowls in a row. Zhao Kuangyin quenched both thirst and fatigue, did not feel tired, energetic, and appetite. Therefore, even our founding emperor is full of praise for the fine wine, and you guests should not miss it. Wang Gongzi smiled and said, "I seem to have heard this story, so the second child quickly brought a few jars of wine." Let's all have a good taste, a taste. ”