The three of them drank tofu brains and nibbled on fried dough sticks while talking about what was the best in the snacks and dishes they had eaten before.

"If you want me to say, it must be a rice noodle across the bridge, I didn't hear what people said, this rice noodle will be boiled after crossing the bridge, and it will be just the mouth. Wei Dan said.

"No, no, I think it's more delicious fried buns, a mouthful of oil is full of oil, it's all meat, it's too enjoyable." Ji Qing said brightly.

"If you want me to say, the pot of oven cakes and shredded soup beans is the best, refreshing and delicious, this taste is too heavy and not good for the body. Not to be outdone, Han Ling issued her opinion.

Cross-bridge rice noodles are a unique snack in southern Yunnan, which belongs to Yunnan cuisine, originated in Mengzi region, and is made of soup, condiments, raw pork loin slices, chicken breast slices, mullet slices and five mature pork loin slices, belly slices, and shuifa squid slices.

The auxiliary materials include pea tips and leeks, as well as coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and soaked tofu skin; Covered with goose fat, the soup is piping hot, but not steaming.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles" with complex processes and long production cycles. Features: Rice noodles have good muscles and bones, have the fragrance of rice, and are the traditional production methods. The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles are called "dry rice noodles" after drying, which is easy to carry and store. When eating, re-steam and swell.

Later generations have crossed the bridge rice noodles for more than 100 years.

According to legend, during the Qing Dynasty, there was a small island in the middle of the lake outside the city of Mengzi City in southern Yunnan, a Xiucai went to the island to study, and the talented and industrious lady often got his favorite rice noodles to send to him as a meal, but when he went out to the island, the rice noodles were not hot. Later, when I delivered chicken soup by chance, Xiucai found that the chicken soup was covered with a thick layer of chicken fat like a pot lid, which could keep the soup warm, and if you put the condiments and rice noodles when eating, it would be more refreshing. So she first cooked the fat chicken and the bones of the tube, and covered it with thick chicken fat, and the rice noodles were blanched at home, and many of the ingredients were thinly cut to the island and blanched with boiling oil, and then the rice noodles were added, which was fresh and smooth. As soon as this method spread, people followed suit, because they had to cross a bridge to the island, and in order to commemorate this good wife, later generations called it "rice noodles across the bridge......

Fried buns, characteristic traditional snacks, belong to the cuisine of Yu cuisine. With a history of more than 500 years, Yu cuisine originated in Bianliang City (the ancient capital of Kaifeng) in Tokyo, and is quite popular in North China and the Central Plains. The taste is crisp but not hard, fragrant but not greasy, and the taste is delicious.

For example, fried buns and potstickers, the basic order of operation is the same, they are all to wrap the dough with filling, put it into the pan, add water or dilute batter to fry over high heat, but the potstickers should be slurred twice, and after maturity, they are connected into pieces, and the fried buns are poured into small grinding oil when cooked, and then fried. The biggest difference is the use of noodles, the fried bun is fermented noodles, the potstickers are water-adjusted noodles, and the fried foreskin is softer. Heze's fried buns and potstickers are very famous.

According to the different fillings, "fried buns" can be divided into "beef fried buns", "pork fried buns", "leek fried buns", etc., but their production methods are basically the same. The key to the water-based frying method is to correctly grasp the heat. The temperature should not be too high when frying, and the oil temperature of the frying pan should be kept at 50% hot. In addition, it is necessary to prepare the batter and master the time of drenching the batter, and the time of drenching should not be too early or too late, otherwise it will affect the quality of the "fried bun".

Kaifeng fried bun is small and exquisite, the top and bottom are golden yellow, crispy outside and fresh inside, the taste is very good, because of its different filling, it is divided into mutton, pork, vegetarian fried bun a variety of varieties, its filling whether it is meat and vegetarian are added green onions, ginger, five-spice powder, sesame oil, fine salt modulation, the skin is wheat flour flour fermentation, put the bun into the pan for a little time, then add flour water, pour sesame oil later, turn over and over the pot to become, become the popular food of the people.

Oven baked cake is one of the special snacks in the Beijing-Tianjin-Hebei region. Mainly popular in Hebei region, which is represented by the cylinder furnace baked cake in the surrounding areas of Tangshan and Shijiazhuang, the cylinder is horizontally lying, the inner wall is pasted with cake, the outside temperature and internal baking is its unique production method, the cylinder furnace baked cake is square (round) drum shape, the color is burnt yellow, the taste is delicious, the crispy and delicious, there is a unique flavor, it is the food that is extremely loved by foreign tourists.

The reason for the name is actually because of the baked cakes made in a furnace jar.

It is a very unique method to make food in a jar, which makes use of the smoothness, refractory and thickness of the "jar", so that the baked cakes are not mushy, the face is smooth, and the taste is fragrant, crispy and crispy. The preparation method of this kind of baked cake is very particular about the heat, because the convex shape in the jar has to slide down the cold or hot baked cake. The shape of the kiln baked cake is square (round), there may be a flower cornice, and the size is about the same as the current sesame baked cake.

In the evening of the Qing Dynasty, a kitchen named Shi Aging, located in Beiguan, Leting County, created a cooked food shop, the main business of fat steamed buns, and also sold hanging oven baked cakes. In view of its delicious taste and good price, the business is smooth, the stone master boldly improves the process, adds ingredients, and makes good use of the stove through the hanging furnace. The crust is thin, crispy and fragrant. Its unique formula is all horizontal in the cylinder, the inner wall is pasted with cakes, and the beads are baked after being baked at external temperature and inside.

The ancients had a poem praising the clouds: "The city is thousands of square layers, and the sesame is long." However, it is burned in the eight-hung furnace, and it is more fragrant to the lips. ”

Cylinder stove baked cake is mostly produced in Hebei region, but with the continuous improvement of living standards, we have higher and higher requirements for the taste and nutritional value of food, baked cake, as a popular food, deeply loved by everyone, whether the food is delicious depends not only on the selection of raw materials, but also depends on its production process, the current production method of cylinder stove baked cake, divided into the following steps: hand-made noodles, making puff pastry, inserting crisp by hand, kneading the agent, adjusting the filling, wrapping the baked cake, brushing the cylinder to cool down, sticking the baked cake, Open the fire, control the temperature, brush the oil, and bake it evenly after the outside of the furnace and the inside of the oven.

Shredded beans are made from mung beans and rice, ground into a pulp, spread into a skin in a pot, and cut into shreds, which is a simple and very easy to make food.

There are many types of shredded beans, such as shredded beans in soup, shredded beans, and shredded fried beans. Shredded beans are also one of the characteristics of the two lakes region, and it is also a traditional farmer's food in the middle and lower reaches of the Yangtze River, mainly distributed in the southeast of Hubei, the southwest of Anhui and Jiangxi. 12345

Shredded beans are made of rice, mung beans, etc., pulped into cakes in a certain proportion, at this time it is wet shredded beans, and the general meal is directly smeared with sauce or eaten with cabbage. Of course, in order to facilitate preservation, it can be shredded and dried. In the two lakes area, shredded beans are indispensable New Year's goods, and every year in the wax moon, every household makes shredded beans, wafting out a strong New Year's flavor......

"The yellow braised fish before was also good, fresh and delicious, wonderful. ”

"The duck blood soup is also very good, it is tender and fragrant, it melts in my mouth, and I can drink two more bowls!"

"The fried noodle nest is also very good, it's easy to make...... Crispy and delicious. ”

As Ji Qingzheng spoke, he suddenly realized a problem, that is, Ling Hao should be in the Luoyi Academy Palace now, so who is helping him control everything here?

"Boss, who came up with this tofu brain?" asked Ji Qing.

"Haha, these of us were originally displaced people from the surrounding areas of Luoyi, if it weren't for Ling Gongzi arranging for us to live here in Wuchuan Town, and he would have sent someone to teach us how to make these snacks and dishes...... I'm afraid we're all still hungry. "This boss is also a sincere person, and he revealed the key information at once.

"Ling Gongzi is really a rare good person in this world, not only taught us the way to make a living, but also opened a Taixue class, teaching our children for free, this kindness, we have always remembered, speaking of which, Ling Gongzi also told us before, saying that he made these dishes on a whim, I heard that he came up with it after seeing the local customs when he traveled to Chu before......" The boss said while sitting at the counter to keep accounts.

Ji Qing's expression became very exciting, saying that he had traveled to Chu Country must have fooled people, this was obviously a "hometown dish" made according to his later memories.

Unexpectedly, Lao Ling didn't even let go of his hometown dishes, as long as he could think of a simple version of the snack dishes made of ready-made materials, he actually made them all......

Lao Ling must have seen what the biggest demand around Luoyi was, not to mention that the snacks and dishes sold on his night market street were so cheap, so the business in the town would definitely plummet.

In the middle of this, there will definitely be a dispute with the Luoyi Academy, and I don't know how Ling Hao's side will solve it.

"Ouch, looks like I came at the right time. Suddenly, a seductive female voice interrupted Ji Qing's thoughts.

"Mrs. Lu, why do you have time to come to our little shop? As soon as the boss looked at the person, he was overjoyed.

"This is all the husband's will, and the concubine herself must be taken seriously. The woman said with a coquettish laugh.

"This is really flattering to the shop, if I had known this, the shop would have swept the couch to greet me......," the boss rubbed his hands enthusiastically.

"These three guest officers must be Ji Qinggongzi and his friends, right?" The woman suddenly changed her words.

"Ah, exactly, exactly, Madame's previous orders, we have not slackened at all. The boss said respectfully at the moment.

"My sister specially asked the concubine to come to the house to talk, I wonder if Ji Qinggongzi is free now?" The woman smiled brightly, but there was a hint of momentum in her tone that could not be refused.

Tsk, it's a bit troublesome now, Ji Qing frowned, he had already guessed the identity of this woman, but he was still hesitating to go to this appointment.