济川人家(中南世纪城店)

#Local Food I shared the sesame cakes and meat residue I ate in Huangqiao, Taixing, and the wontons I ate in Xuanbao two days ago. What other treasures and specialties are there in Taixing? 🌟Morning tea food Taixing has a culture of eating morning tea. In addition to the hot dried silk and braised meat similar to Yangzhou, the following are also the protagonists of morning tea. 1. Quxia Crab Roe Soup Dumpling The morning tea restaurants in Taixing city also sell soup dumplings, but if you want to eat crab roe soup dumplings that are freshly opened, wrapped, and steamed on the same day, it is more delicious to go to Quxia! There is a restaurant specializing in crab roe soup dumplings in Quxia Town, 12 kilometers southeast of Taixing City. Yinji and Dequan are two restaurants with better reputations. From 7 to 10 in the morning, the kitchen sisters will open the crab meat and crab roe to be used on the day. The day before, they will stew the soup for mixing crab roe with pork bones, chicken, pigeon meat, etc. to make soup jelly. Freshly mixed stuffing, freshly wrapped, freshly steamed, and served hot, it is much more delicious than the soup dumplings delivered from the central kitchen to the restaurant in the morning tea restaurant. I ate three in a row, and the freshness was so delicious that I was confused. 2 Crab roe meat buns A common variety for morning tea, the oil of pork and crab roe soaks into the bun skin, the tip of the bun is slightly yellow, and when you bite it open, the fragrance of pork and the freshness of crab roe blend together, filling your mouth with freshness and fragrance. 3 Dragon Tiger Fighting Shaobing An improved version of Huangqiao Shaobing, half of the sweet filling is white sugar and half of the salty filling is pepper and salt pork floss, very crispy and fragrant. I have tasted both the old Renhelou and the local restaurant Jichuan Renjia. Renhelou's cake is larger, with sweet and salty fillings combined; Jichuan Renjia's cake is thicker, with sweet and salty fillings in different layers, which is more layered. 4 Fish Soup Noodles Fish soup noodles are a favorite for Taixing people to have breakfast. The soup is a milky white soup made from fresh crucian carp. Put cooked lard and a little green garlic in the bowl, scoop in the cooked noodles, and scoop in the boiling fish soup. The taste is fresh and refreshing. 5 Yuanmai Zongzi Congee Taixing has a tradition of producing Yuanmai. Taixing Yuanmai is a national geographical indication product. Yuanmai is highland barley. Taixing Zongzi Congee is made by grinding highland barley into powder and boiling it into a coffee-colored highland barley paste. Some of them also add highland barley rice grains, red dates, etc. Locals believe that drinking Zongzi Congee can nourish the stomach and aid digestion. It can be eaten with steamed buns and sesame cakes. Every family will drink Zongzi Congee for breakfast, which is also called "Taixing people's coffee". 6. Xuanbao Wontons The skin of the wontons is thin and transparent, and the meat is tender. In fact, most people in Taixing eat wontons for dinner, but because tourists from other places like to try this special snack for breakfast, they can also be eaten in morning tea restaurants. The Pegasus wontons in Xuanbao Town are old brands with a heavier taste; The Jade Wontons in the urban area have thinner skin and a lighter taste, which are more popular among young people in the city. 🌟 Landmark Food Taixing is rich in products from the place of origin. When you go to Taixing, you must try these geographical indication protected foods. 1 Huangqiao Shaobing Huangqiao Shaobing is a family. There are small Huangqiao Shaobing with fillings, more than three pounds of Shaobing, as well as straw sandal cakes, tube oven cakes, and spread Shaobing, which are also members of the Huangqiao Shaobing family. Shaobing strongly recommends eating the freshly baked traditional wine fermentation Shaobing. The swelled sesame cake is made of fermented rice wine and flour without adding water. The holes are more irregular than those of the dough fermented by commercial yeast, and the aroma is richer. It takes longer to swell and fry in the oil pan, and it is chewier to eat. It will not be soft and collapsed when it is cooled and re-steamed. The swelled sesame cake that is just out of the pan has a crispy crust, soft and elastic cake filling, and a strong aroma of oil noodles. It is simply not the same species as the swelled sesame cake that is sliced ​​and then steamed again after being cooled. 2 Fragrant lotus taro A taro variety that is a specialty of Taixing, the characteristic is that it tastes particularly smooth and glutinous. The most common way is to steam it with the skin. Unlike the way of eating it with white sugar in the north, in Taixing, steamed taro will be served with a soy sauce sauce, and it is eaten with this salty sauce. In local restaurants, fragrant lotus taro is often used to make stewed chicken soup, old duck and other dishes. 3 Ginkgo nuts Taixing local ginkgo nuts are basically the "Big Buddha Finger" variety with thin skin and large kernels. In addition to being roasted, common dishes include hibiscus ginkgo nuts, asparagus fried ginkgo nuts, and chicken soup stewed ginkgo nuts. 4 Peanuts Taixing is mainly sandy land, rich in thin-skinned and plump peanuts. Almost every meal has cold peanuts as an appetizer. The more traditional way to eat it is to mix braised small crucian carp with peanuts. The peanuts made in this way are very fresh and crisp, close to the texture of raw or half-cooked peanuts. 5 River Sand Crabs Taixing is mostly high sandy soil along the river. In such high sandy soil, crabs are raised in ponds, and water peanuts are used as crab habitats. The river sand crabs raised are large, white-bellied, yellow and full, and taste sweet. 6 Snow Pears Taixing Snow Pears are landmark products. The varieties are Su Cui and Cui Guan. They are said to be crisp, sweet and juicy. Because it is not in season, I didn't taste it. If you come in summer, you must try it. 🌟Regional snacks Meat residue In fact, there are meat residue foods everywhere. In Qingdao, it is called fat residue; in Guizhou, it is cut thinner and smaller, called crispy whistle, which can be used as various toppings; In Taixing, most of the fat and lean pork belly residue is used as snacks. The meat residue refined with intestine oil can be used to make meat residue stewed with pig blood in local restaurants, or it can be broken up and put in wonton soup, which is also the standard configuration of Xuanbao wonton. In addition to meat residue, the cakes and steamed buns with fermented rice wine in the ancient town are also worth buying and tasting while strolling around the streets.