What are the niche food destinations in Zhejiang?

The word Chun 'an is very simple and comfortable when taken apart.

It appropriately reflects the cultural character and folk heritage of this small town in western Zhejiang, and of course includes the delicious food bred in this land.

Honestly, the tone of eating.

Being good at eating spicy food should be the most intuitive impression of Chun 'an diet in the surrounding areas. Locals say that eating spicy food in mountainous areas can get rid of moisture, but in my opinion, the spicy taste comes from people's simple, honest and frank personality to a greater extent.

In this era when Norwegian salmon can climb the table of Hangzhou people in just 30 hours, the source of ingredients itself has become secondary, and the personality endowed by the region has become the most important food soul. The local people told me that many housewives in Chun 'an put a hair cover on their heads before cooking to "prevent their hair from stinking".

From this detail, we can get a glimpse of the thick smell of fireworks in Chun 'an's diet: iron pot, hot oil, crimson pepper and seasoned ginger slices, and * * * bursts with warm sparks, whether it's a chicken from a mountainous area in western Zhejiang, a clam from a fishing ground in the East China Sea, or even the East Star Spot in the South China Sea. As soon as you enter this pot, the authentic taste of Chun 'an comes to your face. Locals call it homesickness, while outsiders call it flavor.

Winter sauce is the local seasoning of Chun 'an. The production cycle of an authentic winter sauce takes half a year. Every year from midsummer, cooked soybeans are mixed with salt and flour and spread out for fermentation. The hot temperature and humidity in mountainous areas will make fermented soybeans rich and dense. In winter, we collect peppers that are red by the northwest wind, add ginger and garlic salt to make chopped peppers, and finally mix them with lobster sauce that has been hidden for half a year, and then pour them with camellia oil, a local specialty. Some of them will also add dried fish or minced meat until the altar opens the next spring, which is a good food for entertaining guests.

In Chun 'an, winter sauce is an indispensable side dish on the table, and it can also be used for cooking, whether in the room or drinking at home. For example, the simplest steamed fish head, if green pepper and rattan pepper are used, it must be written by the chef of Sichuan cuisine; If you use chopped peppers, it may be the skill of Hunan chefs; But if the fish head is coated with thick winter sauce and does not run away, this is the authentic Chun 'an dish.

A lively dining atmosphere

Eating lively is another major dietary feature in simple and comfortable areas.

Large portions, warm, thick red sauce and well-done food are all labels of Chun 'an cuisine. When visiting Chun 'an in winter, many people will offer a "warm pot" to express their hospitality to the landlord.

The so-called warm pot is a small copper stove with a big belly and thin legs, with a big chimney in the middle, which can burn charcoal. It's a bit like a miniature version of old Beijing instant-boiled mutton, but it has neither instant-boiled vegetables nor dip. Tofu, pork belly, pig's hand, and chicken that can withstand long-term stewing in the pot are the protagonists. A table of people is sitting around the stove. Every time they use chopsticks, the softer the ingredients in the pot, the more delicious they are. The last bowl of rice, a spoonful of cooked soup poured on the rice, is the wonderful ending of this meal.

Fish head in casserole is another lively representative.

In the past, there were not many big fish in the mountainous areas of western Zhejiang. Surrounded by mountains, there are no rivers and lakes, no convenient transportation and no objective conditions. Otherwise, there wouldn't be such a magical dish as Huizhou Stinkfish.

However, since Qiandao Lake was impounded and silver carp and bighead carp were released to purify the water, Chun 'an people seem to be familiar with the skills of cooking big fish quickly. Steamed Chili, braised in brown sauce, scallion oil and fried are all ok.

I have to say that the comfortable Chun 'an people are very talented in food. They only take the most delicious parts of the whole silver carp and bighead carp, stew a thick white soup in a big casserole, serve it when bubbling, and lift the lid. The dense hot air will rise to the roof with the laughter of the table.

It is best to eat fish head in casserole on the boat, which reflects the freshness of ingredients and the sense of participation of diners. Boarding the boat to visit Qiandao Lake, watching the fishing process and eating fresh fish heads at the boat banquet are really unforgettable enjoyment.

Tolerance, the meaning of eating

However, it is a big mistake to think that the Chun 'an diet in mountainous areas is a closed natural growth state.

From the map, Chun 'an is located at the junction of Zhejiang, Anhui and Jiangxi provinces, and the straight-line distance from the county seat to Hangzhou West Lake Scenic Area, Anhui Huangshan Scenic Area and Jiangxi Wuyuan Scenic Area is similar. Chun 'an culture, because of its comfortable and peaceful personality, also embraces the characteristics of various places, especially in local snacks.

Chun' an people have a saying to describe a comfortable life: "Step on a white charcoal fire and hold a reed in your hand." White charcoal fire is charcoal that burns until it fades black and slowly goes out. At this time, the temperature of charcoal fire is not high, which is especially suitable for warming feet. Lu Bao pot is a kind of pancake made of corn flour, which can slowly bake a crispy shell on the fire. This is a food stall in Huizhou.

However, Chun 'an's eating method is quite special: tortillas should be accompanied by Jiangsu and Zhejiang-style fermented bean curd, which is delicate, soft and slightly sweet; The fermented bean curd is also mixed with Chili sauce with Jiangxi characteristics. Spread the sufu evenly on the cake, roll it up, and you can bite into the taste of the three provinces in one bite.

Mao tofu is similar, and this kind of tofu fermented food originated in Anhui is also a favorite of Chun 'an people. The local popular way of eating is fried with chopped pepper with Jiangxi flavor. This kind of hairy tofu has another name in Chun 'an: Fenkou stinky tofu, which sounds like another version of Shaoxing stinky tofu.

Another example is embarrassment. Food made of rice flour is generally called "cake" and "jiaozi" in Jiangnan, while "pot" is the appellation used in Minnan and Chaoshan areas. Miraculously, Chun 'an also called jiaozi and jiaozi with various fillings "pots", those with wormwood juice called green pots, those with corn called corn pots, and those without anything added called rice pots. Although there is no textual research on its source, it must come from the introduction of other provinces' flavors and the integration of local flavors.

Others, there are diced pork and radish mixed with sweet potato powder and steamed into "balls"; Salted hair cake sprinkled with accessories such as fungus, ham and tofu; Rice soup cooked with rice, pepper, fennel and orange peel ... these snacks have a subtle taste, and they are classic. Those who don't like them can't help but taste new ones. In a word, they all show the vitriol and tolerance of Chun 'an people.

Region is a hotbed of flavor. Only in areas that cannot be replicated can unique cuisine be achieved. Obviously, Chun 'an, a city that was once submerged and revived by water, has a rare cultural connotation and taste elsewhere.