Where is Baoyan?

Baoyan Town is located in the southern suburbs of Zhenjiang, at the northern foot of Maoshan Mountain. The total area is 40. 19 square kilometers, the total number of households is 96 13, and the population is 26,000, including town residents 10000, and the township area is 2.2 square kilometers, which governs 6 administrative villages and 1 neighborhood committee.

[Edit this paragraph] Baoyan Town specialty

1. Mutton cake and mutton noodles

It is difficult to make mutton products taste like mutton without the smell of smell. Every family can do five snack bars in Baoyan. Most of them are restaurants, which are open in winter. In Rosty Yi, they open at eight or nine every night and close at one or two. Serve mutton cake first, with a stack of coriander and diced carrot, dipped in Zhenjiang balsamic vinegar, and it is delicious. It would be better if we could drink two cups of so-called mutton cakes and wine. Finally, eat mutton noodles, soft and hard, and don't have a flavor.

Second, meat and hoofs.

The meat in Baoyan is smaller than that in Zhenjiang, and there is no variety, only fat and thin, which can be selected by customers, and the color and flavor are comparable to that in Zhenjiang. The hoof and claw are the products of the same process, and Baoyan's hoof and claw are smaller, no? Chewing is more popular than Zhenjiang.

When Chen Yi became the mayor of Shanghai, he and Fan Yulin talked about guerrilla warfare in Shanghai. He likes Baoyan's shredded eel noodles very much. He said: "Shanghai has everything except the delicious meat and noodles like Baoyan."

Third, meatballs.

Baoyan's meatballs are only one third as big as Zhenjiang's lion's head, but they are more tender than Zhenjiang's lion's head. When eating, I will break them with chopsticks. Do you have to use a spoon? Feeding. Skilled operators include Yu Kai on the bridge and Wang Shun on the bridge, which is a major feature of Baoyan. It is characterized by oily but not greasy, fresh and delicious, and rarely eaten by outsiders.

Fourth, tripterygium wilfordii eggs

Cook fresh eggs, remove scratches on the surface, and simmer with asparagus and mussels (seafood). Very delicious. Sell it on the street after 2: 00 p.m. (22: 00). Most customers are smokers and gamblers, and there are fewer customers in general.

Five, braised turtle

Braised soft-shelled turtle, the choice of ingredients is the first important, and the wild soft-shelled turtle weighing one kilogram is the best, but now there are black spots on the back, sharp claws, butter on the root of hind legs after laparotomy, and fewer and fewer wild soft-shelled turtles with hooks in their mouths. Some "black-hearted" people put the domestic turtle in the sewer to "study". When there are some black spots on its back and it looks a little "wild", they take it out, put it in a basin, tie a hook with a thin thread and feed it with pig liver. When it swallowed pig liver with a hook, it clicked with scissors. Actually, a fake is a fake. Experienced chefs can still see the true face of soft-shelled turtle when washing it: all those who can peel off the oil skin on their backs when boiling water are wild, and most of them are fake. Killing turtles alive is not an easy task. In the past, when killing a turtle, I put it on the ground, held it with chopsticks, and it stuck its head out. At this time, there was a click, and the knife fell off, clean and neat. It is said that the tortoise is smart now. You can seduce it until your arm with chopsticks turns sour, and it won't let its head out, just like "a dead mouse can't touch the cold". "The magic is one foot high, and the Tao is ten feet high", and the chef also has his own ingenious ways. Turn the soft-headed turtle lying on the ground to be slaughtered, so that its stomach is up and its feet are down. It's so uncomfortable. The gravity of the earth is on its back, and it's all in vain for the four claws to sweep around without center of gravity. If you want to turn over, there is no other way but to stick your head out and use this force as a support to turn your body over. The cook has been waiting with a sharp knife in his hand. At this time, aim at its long neck and brush it with a knife. You have been an old turtle for many years, and you have died here. After the chef succeeded, he took his time and had an easy caesarean section. There are two other ways to cut open his stomach. One is to cut the knife from the joint between the back cover and the body and split the turtle in two; One is to make a vertical knife and a horizontal knife on the belly of the old turtle, cut a cross-shaped incision and take out its heart, liver and five internal organs. It is said that most people use the latter method. Cleaning turtles also has a knack. You must take out the bile and put it aside. After washing the turtle, apply its bile on its back and abdomen to remove the special fishy smell of the turtle. Next, cut into pieces, blanch, add chicken soup, onion, ginger, garlic cloves, authentic old cooking wine, rock sugar, and simmer over high fire until cooked. Speaking of which, the waiter brought a pot of braised turtle to the table, which was really fragrant; As soon as the chopsticks are pressed, the soup will turn into a thread and be sent to the mouth. That persistent sweetness naturally has a unique taste in my heart.

Sixth, Baoyan, Hunan and Jiangxi

There are many local specialties in Baoyan, and dried incense is one of the traditional local specialties. It is a traditional product of Baoyuan Wanyuan Sauce Garden, with good quality and low price. There are two kinds in Fiona Fang. Black with yellow, shiny, tough, moderately salty and delicious, it is a good product for direct consumption or cooking ingredients.

Baoyan Hunan and Jiangxi are beautifully made. The main raw material is high-quality soybeans, and a proper amount of star anise (about 22 for every 30 soybeans) is ground into soybean milk. After sieving, boiling, pickling and copying into old tofu, wrap it in a small cattail bag or cloth, flatten it, press it into dry slices, cook the dry slices in a pot, put them in a pot to dry, then add a little salt and cinnamon into soy sauce and stop cooking. When the temperature of cooked soy sauce is reduced to about 30℃, the dried white blank is soaked overnight, and the baoyanxiang with good color and fragrance is taken out.

Baoyan Hunan and Jiangxi are cheap and good, and have always been very popular in Zhenjiang, Danyang and even Shanghai-Nanjing.

1950, the United States launched a war of aggression against Korea, which spread to the Yalu River. Our people are united and sent the most lovely person, Chinese people's Volunteer Army, to the DPRK to participate in the war. After Chinese people's Volunteer Army went to North Korea, food supply was an important and complicated issue. It is not only convenient to transport and carry, but also delicious and nutritious. Baoyan Sauce Garden has processed a batch of delicious dried fruits, which are very accurate. After delivery, it was sent to Suzhou for drying inspection, and none of them were brittle and received rave reviews. After being transported to the front line of Korea, it was deeply loved by officers and men of the People's Volunteers.

Seven, pack cigarettes dry mixed noodles

Baomian is made of the best "Sanqi" (that is, 100 kg of wheat only produces 70 kg of flour), and it should be rolled until it is neither soft nor hard, with a tough tendon in the middle. Usually, people put soup in a bowl, and the noodles are cooked and put into the soup bowl. Even if it is "dry mixed", the ingredients are put at the bottom of the bowl first. On the other hand, Baoyuan dry mixed noodles are different. First, boil a large pot of water on the fire until the bubbles turn straight. Raise the hand of the spoon and throw a pile of water cut into chopsticks into the boiling water. After a while, the noodles are familiar, and the soup is not muddy or pasty. The chef holds a cone-shaped spoon woven with bamboo sticks in his left hand and chopsticks in his right hand. Hands cooperate tacitly. Noodles spoon is like a net, chopsticks are like a whip, driving a wave of noodles into the net like a fish. Then, the chef volleyed his left hand, went up and down two or three times, drained the water in the noodles, and quickly threw the noodles in the noodle spoon into the bowl. The assistant conveniently poured a spoonful of soy sauce and a spoonful of hot meat oil or sesame oil, then sprinkled a little chopped green onion and served it to the guests. Diners eat and mix, only to see the noodles slowly expanding, mixing more and more. Baoyan dry mixed noodles are fragrant, and when you eat them, you will eat them. If it is not enough, add two poached eggs and a bowl of clear soup. Take a sip when you are bored, and it will taste.