Author: Laurel source: new Min evening news
Photo Author: Laurel
Photo Author: Laurel
Photo Author: Laurel
Photo Author: Laurel
go north, go to the north. Quancheng, a 3.5 hour High-Speed Rail ride, sent me to the North Garden. "Ji'nan is a very simple city, here, let me return to life, like the ground." The foreigners who lived here for a long time showed their true feelings to my new stranger. Dong'e donkey hide gelatin, Pingyin rose, Shandong pancake, Dezhou braised chicken, Zhoucun pancake... As a result, the stalls were already thick with smoke and fire. The taste buds were eager to take advantage of the bright weather and went to Ji'nan.
the beginning of morning
from sweet foam begins in the morning, and the day in Ji'nan begins with sweet foam.
Sweet foam is one of the breakfast of Jinan people, especially in the streets of Ji'nan in winter. At first, many people would guess sweet food, but in fact, sweet foam is a salty porridge. According to legend, during the late Ming and early Qing Dynasties, the war broke out for many years, and there was no livelihood in Ji'nan. When there is a scholar who is hungry and hungry, he feels sweet after eating, and thinks "sweet foam". Later, the scholar was born and came to drink sweet foam again without any sweet meaning, and suddenly realized that it was Tian Mo, not "sweet foam". So the inscription of "sweet foam" plaque, and a poem: "mistaken the field as sweet foam, only because of the original calendar; read the world vicissitudes of the taste, bitter after the sweet is always." Old Jinan people eat sweet foam, do not use chopsticks, do not use a spoon, end the bowl, along the side, turn round, porridge soup with the add to the peanuts, beans, bean curd skin, even suck the belt drink, clean and clean the bottom of the day. In the cold winter, a bowl of steaming sweet foam falls down and stays warm for a long time.
in old Ji'nan, the dares and sweetness were also oil whips. The technology used to live in the streets and streets is now regarded as the second batch of intangible cultural heritage of Shandong province.
the history of oil rotation traced back to the Qing Dynasty, the three brothers who went to the south to learn from the south, learned the arts to maintain their livelihoods, but the southerners preferred sweet taste, so when the oil swirled north, it was changed into salty flavor according to the characteristics of the northerners, and has been passed on to the present. In the Qing Dynasty Gu Zhong's "raising small records" records the production of oil whirl: "... Use the surface as a agent to roll out. Add oil and roll out. Add oil and roll again for so seven times. The stove is branded, very beautiful. "
hot oil swirling fresh, the outer skin is baked more crisp and crisp, bitten on one mouthful, it is very tender, and the taste of the onion is also roasted and spilled, one circle round, the shape is like a spiral, after baking, the surface appears more oily and yellow, so the name oil Spin. The Jinan people will eat, take advantage of the heat of the oil whirl, and then order a bowl of chicken wonton and ravioli to benefit from it, and the spirit of the day will be there. Some people love to add an egg in the oil spin, and the craftsman will poke an empty hole, knock into an egg when the oil swirl is about to mature, and then bake it for a while, and the last oil spin is the fragrance of the egg.
Ji'nan Fu Li Lu
went to Ji'nan and decided to taste the Shandong cuisine which was considered by the overwhelming majority of the eight largest cuisines. The chef of the Ji'nan restaurant in Ji'nan Wanda Hyatt Regency has already prepared authentic Shandong cuisine. The red lacquer high column, the winding corridor, the wrong lacquer wood carving and the traditional Chinese red lantern, the old Ji'nan flavor is leisurely and leisurely, sitting in the open kitchen, through the glass window, tasting delicious food, while the classic inheritance of the cooking process to the bottom of the eye. Nine turn the large intestine, stir fry the waist flower, Rohan's belly... A classic is on the field.