After leaving Alimama's canteen, the trip to Lin'an came to an end for the time being.
"Everyone, we have stayed in Lin'an for 4 days. In the afternoon, we set off for Shaoxing. Shaoxing cuisine is one of the factions of Zhejiang cuisine. Shaoxing cuisine uses freshwater fish, shrimp, river seafood, poultry, and beans as the main ingredients for cooking. It pays attention to
It is crispy and glutinous, with original soup and juice, light oil to avoid spicy, strong juice, and commonly used fresh ingredients, steamed and stewed with pickled foods, and paired with Shaoxing rice wine, it is mellow and sweet, and has an endless aftertaste."
“The most famous dishes among them are Shaoxing three delicacies, braised pork with dried plums and vegetables, fried stinky tofu, Shaoxing drunken chicken, Shaoxing braised duck, etc.”
"And don't forget, Shaoxing also has a very famous delicacy, fennel beans!"
Ye Gui's words immediately reminded everyone of the texts they had read before, which all mentioned Kong Yiji's fennel beans.
"Master God of Cookery, these fennel beans are broad beans, right?"
"That's right, it's broad beans, but it's made with fennel flavor. The fennel beans are soft, fresh and have a strong fragrance."
"The skin of fennel beans is wrinkled and green-yellow, and the bean meat is cooked but not rotten, soft but not rotten. It is full of saliva when chewed. It is rich in spices, salty and fresh, and has a slightly sweet aftertaste. Folks believe that fennel beans 'warm the stomach'
, the more you chew it, the more flavorful it becomes, so there are fennel beans boiled with cinnamon, Qianyu, Tongxing has good soy sauce, Cao E brought sprouted green beans, Dongguan invited good cooks, chewing them is tough, and eating them makes them soft and glutinous.
' ballad."
Ye Gui said: "This water friend, please give me your address later, and I will send you two kilograms of authentic fennel beans!"
"But don't eat too much at this meal, otherwise you will fart!"
He came to the subway station: "The subway network in Jiangsu, Zhejiang and Shanghai is very developed. You can take the subway directly from Lin'an to Shaoxing, and right outside is the former residence of Mr. Lu Xun!"
Sitting in the subway, the signal is sometimes good or bad.
But after more than an hour on the subway, Ye Gui also walked out of the subway station.
"Look, it's only 10 yuan!"
“It’s already very cheap!”
Ye Gui walked out of the subway station. The green and red tiles at the door seemed to take people back to a hundred years ago. The pedestrians coming and going in front of him were all wearing clothes from a hundred years ago.
It feels like dreaming back to the pear garden!
"Well, it smells very bad. This is Shaoxing stinky tofu!"
"Everyone knows that Funan's stinky tofu is very famous. It smells bad but tastes delicious, but the taste of Shaoxing's stinky tofu is not bad at all!"
"Let's put it this way, if Funan's stinky tofu is Wolong, then Shaoxing's stinky tofu is Fengxiao, but there is still a slight difference, that is, Funan's stinky tofu is made from special tofu. This kind of tofu except oil
The taste will be a little different if fried to make other flavors, but Shaoxing’s stinky tofu is basically a kind of tofu, which can be fried, boiled, or even braised!”
"If it's fried, the stinky tofu will be charred on the outside and tender on the inside; if it's boiled, the tofu will be tender on the outside and tender on the inside; if it's braised, it'll be fried on the outside and crispy on the inside!"
"So there is a saying in Shaoxing that you will never know the taste of Shaoxing stinky tofu in three days!"
With that said, Ye Gui had already walked over and found this shop. (I ate a stinky tofu shop when I went there in 2017 and it was very delicious, but now this shop seems to have closed down!)
"Boss, please order some stinky tofu!"
Ye Gui shouted inside, and the boss immediately said: "Wait a moment!"
He opened a storage box, and inside there were white tofu of equal size soaked in water.
The boss quickly put it together with chopsticks. The speed must be fast at this time, otherwise the chopsticks may scatter the tofu!
The moment you put the tofu in the oil pan, the oil boils quickly.
The surface of the tofu also gradually turns brown. After frying for another three minutes, the outer skin of the tofu turns golden brown.
The odor also gradually evaporates under the action of high temperature.
This smell is different from the smell of snail noodles and sour bamboo shoots. This smell is like being woken up by your own farts on the bed in the morning.
The boss put the tofu in a bowl and poured several spoons of sauce on it.
"Handsome guy, the stinky tofu is ready, you can try it!"
Ye Gui picked up two sticks, blew on them first, and then bit them gently.
What bursts out of the tofu is not the oil, but the sauce.
It turns out that as early as the moment the sauce was poured on the tofu, countless pores were formed on the surface of the tofu through deep-frying.
Those pores let all the sauce pour in.
So the sauce flavors the tofu from the inside out.
"Well, it really lives up to the reputation of Shaoxing's stinky tofu, which smells bad but tastes delicious. It's really the best in the world!"
Ye Gui gave a thumbs up: "It's delicious. The inside of the tofu has that kind of karst landform. The tofu is layered. If you eat it along the lines, it will have one texture. If you eat it against the lines, it will have another texture."
Taste!”ъìqυgΕtv.℃ǒΜ
"It turns out that eating in different postures also tastes different!"
He ate all the remaining tofu.
"Yes, I feel much better after eating something. Now let's change a shop and try Shaoxing's unique drunken culture!"