"'Dregs bowl head' is a representative of Haishi's local cuisine that is good at adding "dregs" in cooking, copying the aged lees into dregs and adding them in the firing, so that the dishes are fragrant and fragrant, and the umami is rich.

'Raw grass head', picking stems and leaving leaves, cooking wine with heavy oil, soft and fresh, and becoming a style.

The dishes of various local flavors have gradually adapted to the characteristics of the sea market, and different changes have taken place, such as Sichuan cuisine from heavy spicy to light spicy, and tin cuisine from heavy sweet to light sweet.

After long-term practice, on the basis of learning from each other's strengths, Haishi cuisine has formed a variety of unique flavors. ”

Speaking of this, Ma Tianyuan couldn't help but smile when he saw that the two people on the other side were already drooling:

"Hahaha, since everyone is in a hurry, I'll do the same, you eat slowly, and I'll introduce you one by one."

According to Ma Tianyuan's instructions, the waiter brought the snacks in the same way.

Ma Tianyuan stretched out his hand and helped put the first one up.

"This little dot is called crab shell yellow. Crab shell yellow is a shortbread made of fermented noodles with oil and puff pastry made into skin and filling, and the color and shape of the cake resemble a boiled crab shell, so it is called crab shell yellow.

The finished product of this thing is brownish-yellow, crispy, pine, and fragrant. In the early days, all the teahouses and tiger stoves in Haishi had a vertical oven and a frying pan stove, and they sold two small dim sums while doing business, namely crab shell yellow and fried steamed buns. ”

!One! Root! Read! The novel xstxt Ma Tianyuan hasn't finished talking about it yet, and the dish on the stage has been eaten by the two of them.

Ma Tianyuan smiled, and then chose the second one.

"It's a good thing, you're going to like it, it's called a bad snail. Haishi's snails are a well-known specialty snack.

This snack is made of a big fat, thick meat head of Anhui Tunxi longan snail as raw material, after entering the store with water for two days, so that it spits out the sediment, and then put it into the pot, add fennel, cinnamon, etc. to cook for a long time, and finally put the burned snail on the aged fragrant lees, and the dregs are made.

This kind of snail is brownish-gray, the meat is fresh and tender, the juice is mellow, the entrance is delicious, and it is very popular. This delicacy is one of the most famous specialty snacks in Haishi."

"Smack", Ma Tianyuan hasn't finished talking yet, why don't you abandon Liao and take a grain in, do you pay attention to the way to eat?

Why abandon Liao Da, a table of people laughed, and the third plate of small snacks came up.

"Round the sand. It is one of the famous flavors of Qiaojiazha Dim Sum Shop in Shanghai, with a history of more than 70 years.

Legend has it that at the end of the Qing Dynasty, there was an old lady surnamed Lei in the area of Shanghai Sanpailou, in order to make the soup dumplings easy to store and carry, she pioneered the method of rolling white powder on the surface of the cooked dumplings, and the descendants named this kind of dumplings as Shayuan in order to commemorate her.

Qiaojiazha dim sum shop operates the sand balls are boiled and ground into sand after the red beans of Chongming County, and then they become purple-red powder after drying, and then the glutinous rice gnocchi wrapped with fresh meat or bean paste, sesame seeds and other fillings are cooked, drained and rolled on a layer of bean paste powder.

This kind of soup dumpling, colored and fragrant, hot to eat has a strong red bean fragrance, and soft and glutinous refreshing, easy to carry, has been popular with tourists. ”

This time it was Zhang Binhui who was in a hurry, he took the lead in biting one, and immediately spit it out again, the strong fragrance accompanied by the heat wave surged, so hot that he kept sighing, and he was too anxious.

"This fourth dim sum is fried in a small cage. When it comes to Shanghai's dim sum, the first thing that comes to mind is the famous four King Kongs - fried dough sticks, flatbread, rice and soy milk.

But the stars have changed, and now these titles should give way to the other two great sages - Xiaolong and Shengfang. On the streets of Shanghai, you can easily see xiaolong and fried figures.

There is a special introduction to the origin of Xiaolong: Nanxiang Xiaolong is well-known at home and abroad and has a history of 100 years. It was originally called 'Nanxiang Big Meat Steamed Bun', then called 'Guyiyuan Xiaolong', and now called 'Nanxiang Xiaolong'.

In the tenth year of Tongzhi in the Qing Dynasty (1871 AD), Huang Mingxian, the owner of the Huaxuan cake shop in Nanxiang Town, changed his business to operate Nanxiang big steamed buns, and carried the steamed buns to the Guyi Garden every day to sell, because the big meat steamed buns were delicious and popular.

When the boss of the same company heard the news, he came to Guyi Garden to sell big meat steamed buns, which affected Huang Mingxian's business and could not be patented by one person, so he transformed the big meat steamed buns.

Xiaolong adopts the method of 'heavy filling and thin skin, changing from large to small', using fine white flour to roll out a thin skin; and using fine meat as the filling, without monosodium glutamate, boiling the meat skin in chicken broth and mixing it with jelly, and taking its freshness, sprinkling a small amount of finely ground sesame seeds to take its fragrance;

Also according to different seasons to take crab roe or spring bamboo, shrimp and into the meat filling, each steamed bun folded more than 14, one or two flour to make ten, shaped like water chestnuts are translucent, small and exquisite;

When out of the cage, take one arbitrarily and put it in a small dish, poke the skin, and the juice is full of a plate for the best product, and gradually form the characteristics of thin skin, fresh juice, tender meat, and rich filling, and become a delicious spot exclusively sold in Guyi Garden, all of which are called 'Guyi Garden Nanxiang Cage'.

There are also many snacks similar to Shanghai Xiaolong in the country, the more famous ones are Goubuli steamed buns in Tianjin, Jiajiaguan soup steamed buns in Xi'an, and steamed buns in Kaifeng, Henan.

But comparatively speaking, Shanghai's xiaolongbaozi is one of the best. Because of Shanghai's geographical location, its taste can be accepted by the north and south.

As for the raw frying, it seems that there is no way to test, there is a saying that it is called Danyang raw frying, as for whether Danyang is the origin of raw frying, I am not very clear.

To do a good job of raw frying, three elements must be achieved: the bottom is crispy and golden, the skin is soft, and the meat is fragrant and biting.

It seems that xiaolong and fried rice are very similar, but in fact, looking at the snack bars in Shanghai, there are very few restaurants that can make xiaolong and fried fried at the same time.

Therefore, many stores are also very self-aware. Basically, it's rare to see a snack bar that sells both snacks. Because if you are not careful, it will be made into fried xiaolong, or steamed fried steamed buns.

The first is the noodles, the noodles of the small cage generally do not need to be made, because when the noodles are rolled out and steamed, the air holes will be opened, which will affect the appearance of the small cage and the soup, and there is no room for some differences.

On the contrary, the skin of the raw fry is very particular, and there is generally an experienced master to master the time of making the dough, generally speaking, it is two hours, not early or late.

The skin is not loose and hard early; When you eat it late, you will have a sour taste produced when you ferment, and although we will put vinegar when we eat raw frying, the sour taste is different.

The second is the meat, and some diners may think that the method of wrapping xiaolong and raw fried is actually different, and the trapping material is still the same. Actually, the biggest difference is in this trap.

The trapping material of Xiaolong pays attention to freshness, the soup is thick, and the fragrance of some meat juices, and the soup of Xiaolong after steaming can not penetrate into the skin, the skin should wrap the soup, and the fragrance of the soup is retained in the meat, and when a bite is going down, it slowly oozes out.

And the raw fried trap should have a sauce umami, because the fried skin is smaller and thicker, so it is necessary to make the prepared trap have the flavor of sauce, so that the soup sauce can penetrate into the skin, take a bite of the golden raw frying, the soup overflows in the mouth accompanied by the fragrance of the dough, and the aftertaste is endless. ”