The special Spring Festival delicacies are not only delicious, but also have particularly good meanings. Next, we went to an old house in Kunming, Yunnan, to see what they would eat during the New Year.
A hearty pot full of Yunnan New Year flavor
Ningbo glutinous rice balls are soft, glutinous and sweet
Speaking of Chinese New Year delicacies, glutinous rice balls are a must-eat traditional Chinese New Year delicacy in many southern cities. What is the meaning of eating glutinous rice balls during the Chinese New Year? How are glutinous rice balls made? Let’s go to Ningbo Yuyao to see it.
Yunyang bread noodles relieve homesickness
In Yunyang, Chongqing, breaded noodles are a unique local delicacy. It is not only loved by local residents because of its low price and delicious taste, but more often, it has become a deep attachment to hometown.
At noon, Liu Qingshan, a college student at Wuhan University, came to a familiar place in her hometown early.
In the Gouer Baomian shop, the number of customers who come to eat Baomian never seems to decrease. The seats on the upper and lower floors of the small store are full of diners, and the air is filled with the aroma of spicy oil and sesame seeds.
College student Liu Qingshan:
Wonton, wonton, Chaoshou... only in Yunyang are they called Baomian. Because we Chongqing people are more direct, we named it according to the procedure when it was made. When we make buns, we just fold the three ends, one left and one right, and then fold it, so we call it buns.
Chongqing Yunyang breaded noodles are "small and exquisite", thin and crystal clear, and collide with the fragrant spicy seeds. They shine brightly in the bright red soup. The taste is spicy and fragrant. It is a delicacy with Yunyang's local characteristics. It is a common delicacy on the dining table of Yunyang people.
In the traditional production process, Yunyang Baomian pays attention to the dough being as thin as paper and the fillings being delicious. The filling of the buns is selected from the old local breed of grain pigs. The fat and lean front legs of the pigs are selected from the relatively tender front legs. They are repeatedly manually chopped into fine pieces, accompanied by refined salt, ginger granules, and chopped chives. Roll it out, fold it, dip it in water, and knead it together. With your fingertips flying, a chopstick helps, and the dough is quickly wrapped in your hands. Grab two taels of fresh bread noodles and put them into the cooked soup stock.
The filling is small and the skin is thin, and a bowl of bread noodles can be taken out of the pot in just a few dozen seconds. The aroma of spicy oil spreads instantly. Suddenly, the bowl of bread noodles has reached the bottom, leaving only the burnt aroma of sesame seeds and spicy oil between the lips and teeth. It is this exquisite production technique that makes Yunyang bread noodles a leader among local specialty snacks.
Shop owner Ran Shaojun:
Dog-ear buns look like dog ears, so they are affectionately called "dog-ear" buns by the locals. I knead the meat filling myself, so it tastes more elastic.
A bowl of bread noodles, in its own unique way, closely connects everyone's taste and thoughts with this land, and always awakens the hometown in memory.