The Taste of Hometown
Release time:
2021-01-21
Taste of Hometown
Travelers who are often away from home often miss the delicious food of their hometown, especially in winter, when it is cold, they are more greedy for the taste that has grown up with many years. If you want to ask, which is the hometown food you want to eat most now? I think people will subconsciously think of the same thing for breakfast. Today, when the world is connected faster and more conveniently, breakfast has always retained its regional characteristics. Compared with the homogenization of lunch, dinner and supper, breakfast can represent the spleen and stomach of a city.
This is not, the new third season of the documentary "Breakfast China" is coming again. As a loyal fan of the first two seasons, I have another meal video. Only shooting breakfast, "Breakfast China" has shot more than 100 episodes in the three seasons, and it feels like it is only the tip of the iceberg of breakfast in the motherland. This can only happen in China! This season's "Breakfast China" is as heart-to-heart and stomach-moving as it is. It introduces pig soup in Yincheng, Shanxi, seafood noodles in Zhoushan, donkey meat fire in Hejian, bean curd in Harbin, stone steamed buns with jelly in Lingbao County, Henan, and the sixth episode I must talk about-beef steamed buns in Bozhou, Anhui (not Hozhou)!
If you really want to choose the breakfast that best represents Bozhou, it must be "beef buns". You really can't eat it out of Bozhou.
Speaking of beef buns, people may think of Shaanxi meat buns. The steamed buns in the north are big flour cakes like steamed buns. The beef steamed buns in Bozhou should be exactly a beef pie, but they are different from Yongkang cake, Laoli cake, Pujiang wheat cake and Donghe meat cake familiar to Jinhua people. First of all, it is very large in size and needs to be cut into pieces to eat. Have you ever seen a cake with a diameter of more than 40 centimeters, a thickness of four or five centimeters and a weight of seven or eight kilograms? Secondly, the beef bun is made of oil half-fried and half-fried, and the process of making it is similar to making Lanxi chicken dumplings.
Fine yellow beef with appropriate fat and lean ratio is cut into minced meat, steamed sweet potato powder is crushed, and spices such as chopped scallion, ginger and fennel are mixed evenly, and the beef bun stuffing is ready. Spread the stuffing on the thin dough, roll it up, and gently press it into a circle to form a "four-skin and three-stuffing" pie. Put the cake in a flat iron pan with a diameter of half a meter, relax the rapeseed oil and fry on medium heat until crisp on both sides. The process of pancake turning is a hard job. It is easy to turn over the pancake in your own house. It takes skill to turn over the pancake for this big guy. The boss has opened the shop for so many years, and the pancake is often burned every day.
The hot beef bun needs to be cut as much as it needs to be eaten when it comes out of the pot. The so-called "four skins and three fillings" can be clearly seen from the cut beef bun that the upper and lower skins have been fried crispy. The two soft skins in the middle divide the fillings into three layers. The skins are thin and the stuffing is large, and the aroma is pressing. Beef buns should be eaten directly while it is hot. Beef buns are crisp outside and tender inside. Beef is fresh and fragrant, vermicelli play teeth. The combination of fat and starch is especially hungry. If you are afraid of greasy, you can ask the boss to cut the beef buns into small pieces and roll them up in large pieces, which will reduce the greasy feeling. As a gourmet, eating beef steamed buns must grill garlic, one mouthful of steamed buns and one mouthful of garlic, which is greasy and fragrant.
Of course, it is not enough to eat beef buns alone. It is only comfortable to drink a bowl of "paste. "Er paste" is made by boiling rice milk and soybean milk in proportion. The original taste is "light paste", which warms the body and nourishes the stomach. Newly weaned babies are suitable for eating. Add agaric, kelp, gluten, bean skin, day lily and other side dishes to the original taste, and season them with soy sauce, sesame oil and pepper to become "salty paste", similar to the gentle version of spicy pepper soup, which has a different flavor.
Every time I have time to go home over the years, I always have to eat beef buns and sit in the same store for more than 20 years, as if I were back to my youth. I have been studying and working abroad for many years, and I am always obsessed with taste. It fills and defines the process of my growth. No matter how long or where I am, eating the taste of my hometown is like opening the password of the time tunnel and instantly pulling you back to your hometown. (Liu Yang)
More information
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Hu Guoyun, vice mayor of Pu'er, visited the peak
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Municipal SASAC Party Committee Visited Jianfeng Old Party Member
On June 28, Huang Zunhui, a second-level researcher of the State-owned Assets Supervision and Administration Commission of Jinhua City, visited Jianfeng Group and made a special trip to visit two retired party members, Chen Bingxiang and Yin Rongfu. Among the two Jianfeng veteran party members, Chen Bingxiang has been engaged in party affairs for nearly 30 years, and Yin Rongfu has won the honor of outstanding party members in Zhejiang Province and is a representative of Jianfeng party workers and party members. On behalf of the party committee of the Municipal State-owned assets Supervision and Administration Commission, Huang Zunhui expressed condolences to the two veteran party members, thanked the older generation of party members for their contributions, and exchanged views with Jiang Xiaomeng, secretary of the party committee and chairman of the group, and Qin Xuping, member of the party committee and chairman of the trade union, and fully affirmed the development of peak in recent years and the improvement of the level of party building work.
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"I'll teach you a lesson." Concluded successfully.
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Glory in the Party's 50-year-old Party Member Xi Ling Commemorative Medal
On June 23, the party committee of the group company sent a special person to visit and awarded the commemorative medals of "50 years of Glory in the Party" to six veteran party members. 2021 is the 100 anniversary of the founding of the Communist Party of China. For the first time, the Party Central Committee issued the "50 Years of Glory in the Party" commemorative medal to surviving party members who have reached the 50th anniversary of the party and have always performed well. The Organization Department of the Central Committee also specially issued the "Administrative Measures for the Issuance of Commemorative Medals of" Glory in the Party for 50 Years "", which stipulates the issuance procedures, issuance methods, production, and management of commemorative medals. In the future, the "50 Years of Glory in the Party" commemorative medal will be issued as a regular task and will be issued once every year around July 1.
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What is the exact time of the first Congress of the Communist Party of China? Which "big" representatives boarded the red boat in South Lake? What is the connection between the 1972 Sino-US Joint Communique and Hangzhou? On the morning of June 24th, the Party Committee of the Group Company invited members of the Party History Learning and Education Group of Zhejiang Provincial Party Committee and the vice president of Zhejiang Branch of China News Service to give a special party class of "returning to the scene of party history and reappearing the moment of party history" for the party members and cadres of the Company.
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