What are the "locally famous" foods in your hometown?

Although Shengzhou is not as famous as Suzhou and Hangzhou, it is also called "Four Snacks in China" with Lamian Noodles, Shaxian Snacks and Braised Chicken Rice.

My hometown is Shengzhou, belonging to Shaoxing, with a history of 2 150 years. Among them, there are many kinds of snacks. If you go into a street restaurant casually, there are several snacks on the menu that you can't eat anywhere else.

From the casual examples of snacks, we can see that it is confusing, such as bean curd steamed buns, bean curd fried buns, soup buns, bean curd fried rice cakes, egg baked cakes, chicken soup, fried noodles, oil chopping boards, spring cakes, wheat, egg cakes, dry baked cakes, fried dough sticks, dumplings, green balls, dried vegetable biscuits, steamed dumplings with dried bamboo shoots and stinky tofu.

Here are some of the most common snacks!

Shengzhou steamed buns

There are two kinds of common steamed buns in Shengzhou, one is thin-skinned steamed buns, the other is ordinary steamed buns with dough, and in recent years, a kind of thumb steamed buns has been produced.

Thin skin steamed buns

Thin-skinned steamed bread is made of unfermented flour, and its skin is as thin as paper Chopsticks will break when you poke them, and the juice in the buns will purr out. Take a sip of soup first, then eat steamed stuffed bun, which is super delicious. The fly in the ointment is that steamed stuffed bun with thin skin is a little underfed, so if an adult male eats it, two drawers are barely enough, and maybe he has to have fried dough sticks and soybean milk. The fillings in thin-skinned steamed buns are mostly tofu with a little meat and chopped green onion, and our steamed buns are all made fresh, and they are super delicious when they are just baked.

Ordinary steamed bun

Fresh meat steamed buns are steamed buns made of fermented dough, mostly tofu with a little chopped green onion. The owner of the steamed bun shop usually comes to ferment the dough the night before, and then starts to prepare steamed buns and make soybean milk at four o'clock the next day. Our breakfast shop opens at five o'clock, so friends who get up early don't have to worry if they want breakfast.

A drawer of steamed bread is served with freshly ground soybean milk, and then dipped in vinegar mixed with pepper. (To emphasize, this is not soybean milk made by a soymilk machine. It tastes similar to that made by an ancient mill, but it is also made by a machine, with several processes and a particularly mellow taste. ) A drawer of steamed bread was quickly eaten up and full.

Thumb steamed buns

Thumb buns, as the name implies, are buns as big as fingers. In fact, it tastes no different from ordinary steamed bread. They sell gimmicks. There are more than a dozen drawers, which are also hand-wrapped, so they are more expensive than ordinary buns. It's good to try it occasionally, which is more popular with children.

Zhamian

Extruded noodles are made of early rice by cooking, pressing and sun exposure, so they are called extruded noodles. They are exquisite in workmanship, good in flavor, shaped like noodles, tough but not hard, dry but not brittle. Extruded noodles are dry, fluffy, breathable, storable and economical, and are high-quality dry food for family life.

Squeezed noodles need to go through more than 20 processes, and the price is affordable. In Shengzhou, it is a regular food at home. From the elderly to the primary school students, everyone will cook and squeeze noodles. At the same time, squeezed noodles were also the first food I learned to cook. Squeezing noodles can also be divided into two ways, one is fried noodles and the other is put noodles. Moreover, the thickness and taste of pressed noodles made in different places are different.

chow mein

Stir-fried noodles are cooked in water first, and then fried in a pot. Add seasonings such as soy sauce and various side dishes prepared in advance, and put whatever you want according to your taste. For example, my mother can fry shredded pork, shredded eggs, dried bean curd, bean sprouts and so on. Until the color is golden and the hardness is moderate, you can take it out. The noodles fried by my mother are even worse than those fried in the restaurant, and the restaurant is reluctant to put so many side dishes.

Extrusion surface

Put the squeezed noodles in water, sprinkle some salt and put some soy sauce on the line, but when I personally eat, I must put an egg and the very delicious braised pork cooked by my father, so that a bowl of squeezed noodles has a soul, which not only reduces the greasiness of braised pork but also adds color and flavor to the squeezed noodles.

Fried Rice Cake

In Shengzhou, fried rice cakes are not fried rice cakes, but fried with water and cooked later. In our country, rice cakes without soup are called baked rice cakes, which are harder than baked rice cakes for a while, or prefer fried rice cakes. Fried rice cakes, like fried noodles, can be served with many favorite side dishes. The soup is so thick that I can't wait to lick the bowl clean.

These are the three most common specialty snacks in Shengzhou. Before I went to college, I didn't know that the common foods in daily life were special snacks, and I could only eat a little when I went home on holiday.