"The main ingredients are 1,000 grams of eel, 1 gram of monosodium glutamate, 115 grams of balsamic vinegar, 1 gram of white pepper, 10 grams of ginger, 10 grams of cooking wine, 10 grams of garlic, 50 grams of coarse salt, 13 grams of starch broad beans, 5 grams of shallots, 25 grams of soy sauce, and 100 grams of lard (refined). Zhong Tianzheng said.

"The production process of soft pocket long fish is to wash ginger, slice garlic to remove garlic coating, wash, slice, wash green onions, pull them into green onion knots, put 2000 ml of water in the pot, coarse salt, 100 grams of balsamic vinegar, green onion knots, ginger slices, boil with a strong fire, quickly pour in the long fish (eel), cover the pot tightly, wait for the long fish to stop moving, open the mouth, add a small amount of water after the water boils, and gently push the long fish with a hand spoon to turn over, simmer about 3 Minutes;Fish out the long fish, wash it in clean water, take it out, pinch the back meat in two, put it in a pot of boiling water and blanch it, remove and drain the water; Heat the wok on a hot fire, scoop in 75 grams of cooked lard, when it is hot, put in the garlic slices and fry until it is hot, put in the long fish backbone meat, add cooking wine, monosodium glutamate, soy sauce, thicken with water starch, cook 15 grams of balsamic vinegar, pour in 25 grams of cooked lard, turn the pot and put it on a plate, sprinkle with white pepper and serve. After putting the live long fish into the pot of boiling water, close the lid tightly immediately to prevent the long fish from escaping. Zhong Tianzheng said and did at the same time.

Zhong Tianzheng said: "The dish is made of small long fish with a thick pen before and after the Dragon Boat Festival, and it is carefully cooked. The taste of the dish is garlic fragrance, dark and shiny, soft and tender, fresh and refreshing, and rich garlic aroma. Diet: Eel is rich in DHA and lecithin, which is the main component of the cell membrane of various organs and tissues of the human body, and is an indispensable nutrient for brain cells; eel contains "eel" that lowers blood sugar and regulates blood sugar, and contains very little fat, which is an ideal food for diabetics; eel is rich in vitamin A, which can improve vision and promote the metabolism of the epithelium. Eel has the effect of nourishing the middle and invigorating the qi, nourishing the blood and solidifying the spleen, warming the yang and benefiting the spleen, nourishing the liver and kidneys, dispelling wind and channeling, etc., and is suitable for internal hemorrhoidal bleeding, qi prolapse, postpartum emaciation, women's strain, ** prolapse, kidney deficiency and low back pain, limb weakness, rheumatism, crooked mouth and eyes, etc. He did as he spoke.

"The recipe is that eel should not be eaten with dog meat, dog blood, pumpkin, spinach, and red dates. Soft long fish is a famous special dish in the history of Huai'an, and has now become a major traditional brand dish in Huaiyang cuisine. Eel, Huai'an, Funing and other places are commonly known as "long fish". It tastes great. There is a folk proverb of "small summer eel race ginseng". The two Huai cooks are good at using eel as the main ingredient to cook a feast, which is called: "Two Huai Long Fish Banquet". There are as many as 108 kinds of dishes, and the dishes are stacked on top of each other, and the taste is different. The soft long fish is a famous dish in the long fish table. It is said that in ancient times, long fish were made by tying live long fish with gauze, putting them in a pot of boiling water with green onions, ginger, salt, and vinegar, and soaking them until the body of the fish was curled, and when the mouth was opened, it was fished out. Take the loin and cook it. After the dish, the fish meat is very mellow, picked up with chopsticks, the two ends hang down, just like the belly belt on the chest of the child, when eating, you can hold it with a spoon, so it is called "soft pocket long fish". Zhong Tianzheng said solemnly.

"Soft long fish is Huai'an, Yancheng, Funing and other famous dishes, Qing Xu Ke in his "Qing barnyard banknotes and diet" recorded: "Huai'an has many cooks, and the eel is particularly famous." And you can take the whole table of dishes, all of which are made of eel, and there are dozens of products. Plates, bowls, dishes, and eels. And the taste is different, it is called the whole eel seat, and it is known as the one with eight grades in a hundred." In the tenth year of Guangxu in the Qing Dynasty, Zuo Zongtang, the governor of Liangjiang, inspected the flooding of the Huai River in Yuntiguan, stationed in Huai'an Mansion, and the Huai'an prefect specially invited the chef from Cheqiao to make a soft long fish for Zuo to taste. Under the recommendation of Zuo Zongtang, as one of the tributes of Huai'an Mansion, Jin Jing congratulated Cixi on her 70th birthday. He said what he had learned.

"Huai'an tea dumplings are a famous dish in Huaiyang cuisine. Shangguan Yan said. "Well, yes. Zhong Tianzheng said. "There are 30 famous dishes of Jiangsu and Zhejiang in the first banquet of China - Manchu and Han Dynasty, and Huaiyang cuisine accounts for most of the 30 dishes of Jiangsu and Zhejiang. And among the six o'clock in the first six o'clock of the Manchu and Han banquets, Huai'an tea dumplings ranked fifth. As a tribute of the Qing Dynasty, Huai'an tea dumplings have a significant reputation and status. Huai'an tea dumplings are a traditional snack in Huai'an, Jiangsu Province, as early as the Warring States Period, there were tea dumplings. Some people call it "fine ring cake" again, it is to use white fine noodles, pull out the thin noodles like twine and wrap them into a ring that is more than four inches long and more than one inch wide, the rings are connected, and they are comb-shaped, chrysanthemum-shaped and other net-like patterns, and they are soaked and fried in a sesame oil pot, the texture is crispy, and the taste is fragrant. According to legend, Huai'an tea was produced in the late Qing Dynasty and has a history of more than 100 years. Zhong Tianzheng said excitedly.

Zhong Tianzheng said and did it, Huai'an tea dumplings, also known as fine ring cakes, the main raw materials are white essence noodles, eggs, brown sugar, honey, sesame seeds, etc., whether it contains preservatives, whether it is the main nutrients, fat, egg whites Huai'an tea dumplings have a long history of production, which began in the Song Dynasty writer Su Shi Zanyun: "Slender hands are rubbed into jade, and the green oil is fried to make tender yellow and deep. The night comes and the spring sleep is not serious, and the jade man is wrapped around the gold". The "Compendium of Materia Medica" records: the effect of "facilitating convenience, moistening the intestines, warming and invigorating qi". He also said: Use Yanhusuo, Kudizi and other research as the end, half a penny to one penny per serving; According to research, pregnant women eat tea dumplings before childbirth has the wonderful effect of relaxing muscles and invigorating blood, loosening bones, and promoting birth. It is favored for its crispy texture, tender yellow color, fragrant taste, and beautiful shape. Because the oil content of tea dumplings is large, it should not be stored for a long time, and it is best to eat it freshly. He said.

"In Huai'an, tea is a well-known delicacy for women and children. Huai'an tea dumplings were created in the late Qing Dynasty, with a history of more than 100 years, because the person who made the best tea dumplings at that time was surnamed Yue, so it was also called "Yue's tea dumplings", and because Yue's house was close to the drum tower of Huai'an City, some people also called it "Drum Tower tea dumplings". Tea dumplings can be eaten dry or soaked in water. When eaten dry, it is mostly used as a snack with wine, and when it is eaten with water, it only needs to be brewed with boiling water for a few minutes, and when it is all soaked, it can be eaten. Tea is soaked to eat, flexible, fragrant, soft, easy to digest, especially suitable for pregnant women and infirm people. Zhong Tianzheng said.

"The technical requirements for making Huai'an tea dumplings are relatively high, so I will only give a brief introduction here. Zhong Tian said truthfully. The raw materials are 2,500 grams of fine flour and 5,000 grams of sesame oil Refined salt (or sugar) appropriate amount of flour into the noodle tank, according to different seasons to add water (per 500 grams of flour, 450 grams of warm water in spring and autumn, 500 grams of warm water in winter, 350 grams of cold water in summer) and refined salt (or sugar), mix well and knead into a dough, and repeatedly knead 3 times, then cover the dough with a damp cloth for about 30 minutes, and then knead the dough into thick strips, plate into a tank smeared with sesame oil, one layer per plate, drizzle some sesame oil, after about 1 hour, take out the noodles, knead into the thick strips of the brush rod, and then put them into the cylinder according to law。 Zhong Tianzheng said.

"Put the wok on the fire, put in the sesame oil and burn it until it is hot, wrap the noodles in the jar around the left hand (about ten circles), then stretch it with the right hand about 25 cm long, and then insert two long bamboo chopsticks, then hold 1 bamboo chopsticks in each hand, stretch the noodles to about 30 cm long, go down into the oil pot, swing the two chopsticks in the oil pot a few times, quickly staggered the two chopsticks and stack them together, so that the noodles are staggered into a fan shape, and finally take out the chopsticks, fry them until the color is golden, and drain the oil.

The tea dumplings have the characteristics of rich flavor, appetizing, thin as twine, crispy and easy to disperse, and crispy and refreshing. There are many varieties of tea dumplings, which can be made into comb-shaped, chrysanthemum-shaped, fan-shaped, lotus-shaped, pagoda-shaped and other shapes. Because the oil content of the tea dumpling is larger, it is not suitable to be stored for a long time, it is best to make and eat Huai'an tea dumpling has a long history, the flavor is unique, and it is one of Huai'an's specialties. Zhong Tianzheng said.

"As early as the Warring States Period, there was tea dumplings. Some people call it "fine ring cake", the color is golden, the fragrance is crispy and fluffy, like a gold thread winding, the ring is connected. , Su Dongpo, a great writer in the Song Dynasty, once praised a poem: hand rubbing to the jade to find a number of searches, and the green oil is fried to make the tender yellow and deep. Sleeping at night and spring is stronger than wine, and the beauty is wrapped around the arms, which shows that tea and dumplings at that time have become a food culture that people compare with food. HistoryHuai'an tea production began in the Warring States Period, and became famous in the Xianfeng period of the Qing Dynasty. At that time, there was a family surnamed Yue in Huai'an City who specialized in making tea dumplings, which was once listed as a tribute. The shape of Yuejia tea is beautiful and peculiar, and the ingredients are reasonable. The steamed dumplings made are as thin as threads, yellow as gold, and are connected by human buckles and threads. Shangguan Yanxu said.

"Eat into the mouth, fragrant, crispy, crispy, sweet and slightly salty, people rush to buy, are fortunate to be able to buy Yuejia tea. He has won the bronze medal of the Nanyang Industry Association in the second year of Xuantong of the Qing Dynasty and the silver medal of the Panama International Exposition. Huai'an tea dumplings are prepared with high-quality white flour with sesame seeds, fine salt or sugar, and the strips and wire rods are rubbed and fried with sesame oil, which is not added to the alkali in the production, and is fried with warm oil, which is not easy to deteriorate. Its shapes include fan type, comb type, pagoda type, lotus type, gourd type, chrysanthemum type, etc. The characteristics are: fragrant, crispy, crispy, all yellow oil color, crispy and crunchy, rich aroma, shengjin flavor, ignition on fire, and human water melting. Huai'an tea is not only a convenience food, but also a nourishing food with special curative effects on certain diseases. Zhong Tianzheng said.

"According to (Compendium of Materia Medica), it is sweet and salty, wet and non-toxic. It has the function of "facilitating bowel movements, moistening the intestines, and warming and benefiting qi". He also said: Use Yanhusuo, Kudizi and other research as the end, half a penny to one penny per serving; It is rumored that the Empress Dowager Cixi had suffered from a breast tumor, and there was no cure for it, so the imperial doctor Han Daya, a native of Tan'an, prescribed a home remedy, "Huai'an sesame oil tea dumplings four sticks, two lychee kernels are grinded, and rice wine is two taels, soaked and decocted together; "After Cixi took three patches in a row, the breast tumor disappeared, and Cixi was happy. Since then, Huai'an tea has won a good reputation in the capital and has become a tribute to the Qing family. For many years, women in the Jianghuai River basin who are pregnant and give birth to children have the custom of eating tea. According to research, pregnant women eating tea before childbirth has the wonderful effect of relaxing the muscles and invigorating the blood, loosening the bones and promoting birth;" he said.

"We eat tea dumplings after giving birth, which can strengthen the body and help health. Therefore, between Jianghuai, whoever gives birth to a child, relatives and friends will buy tea dumplings to give to the mother, and there is still a saying among the people after the break: "Confinement does not eat dumplings - a loss." Huai'an tea is most famous for the production of Gulou Food Factory, and its system is not only the true inheritance of the descendants of the Yue family, but also continuously improved with modern technology. There are comb-shaped, chrysanthemum-shaped, pagoda-shaped, etc., and the comb shape (4 inches long, 1 inch wide) is the most popular. People often love to bring Huai'an tea as a gift to relatives and friends. Visitors to Huai do not forget to bring a few boxes of beautifully decorated, crispy and delicious tea dumplings as a precious souvenir of the trip. "Zhong Tianzheng is done.