(New Year's news) "Grandma Baodao" celebrates New Year in Guizhou: A family on both sides of the strait is home to the mainland
Chinanews.com Guiyang, February 10th, title: "Grandma Baodao" Guizhou New Year: A family on both sides of the strait
Author Zhou Yanling
2021 will be the fifth year that "Grandma Treasure Island" Lin Suzhen and his son Qiu Zhiliang have opened a restaurant on the mainland. The difference from previous years is that during special periods, the restaurant's dishes are sold online.
The kitchen was steaming hot. Lin Suzhen was rushing to make the New Year’s Eve dinner "Rich and Braised Fortune Hand" and Taiwanese ginger duck. The steamer on the stove top filled the kitchen with a thick radish fragrance. This is Taiwanese snack radish cake.
"Grandma Treasure Island" restaurant launched a Taiwanese New Year feast.
Zhou Yanling
"This is a Taiwanese-style New Year's Eve dish for mainland friends." Lin Suzhen, who is over 60 years old, said with a smile. Taiwan will eat radish cakes during the New Year, praying for a happy new year, which means "step by step".
Lin Suzhen, who can cook at the age of 8, has been engaged in the catering industry in Taiwan for a long time. Her son Qiu Zhiliang has been in the mainland for many years and settled in Guiyang. In 2017, Lin Suzhen and his son opened a Taiwanese private kitchen restaurant called "Grandma Baodao" in Guiyang. , Mainly specializing in Taiwanese seafood dishes and hot stir fry with Taiwanese characteristics.
Affected by the new crown pneumonia epidemic, Lin Suzhen and her son's family chose to celebrate the New Year's Eve locally, and rejected more than 30 tables of New Year's Eve dinner orders for dining in the store. All New Year's Eve dishes are sold online, and the restaurant will not be closed during the Spring Festival. .
Handmade carrot cake, Treasure Island Dongpo meat, Taiwanese sausage, Taiwanese lamb stove hot pot... The reporter saw that Lin Suzhen’s restaurant has launched more than a dozen Taiwanese-style New Year’s Eve dishes.
In addition to the New Year’s Eve dishes, Taiwanese souvenirs are also prepared, such as handmade nougat, which means "bullish".
“Purchase the ingredients and seasonings needed for New Year’s Eve dishes from Taiwan in advance, and use all vacuum packaging.” Lin Suzhen said, in addition to meat, vegetables and other ingredients that need to be ordered fresh, the raw materials needed for Taiwanese dishes cooked in the store include Soy sauce, sesame oil, etc. are all airlifted to Guiyang from Taiwan.
The picture shows Lin Suzhen’s cooked meat from Baodao Dongpo.
Photo by Zhou Yanling
New Year’s Eve dishes are a "memory" taste. Lin Suzhen is basically hand-made according to the craftsmanship handed down by her ancestors. This not only adds Taiwanese flavor to the dinner table of mainland friends, but also relieves the homesickness of Taiwan compatriots in the mainland.
"A Taiwanese company in Guangzhou repurchased 5 times online. In addition to eating for himself, he also gave it to friends in the mainland." Qiu Zhiliang said that in addition to online sales in the same city, vacuum-packed new year dishes were also sent to Beijing, Shanghai, and China. Shandong and other places.
In Qiu Zhiliang's view, food is the most important thing for the people, and the exchange of "cross-strait family" can also start with food. The Taiwanese flavor in the store is not necessarily the best, but it must be the most dedicated dish.
During the interview, the reporter saw Qiu Zhiliang clean the hoof 5 times, and carefully put it in a hot oil pan after washing. The skin of the hoof was fried to golden brown and put it in another pot. Lin Suzhen then used an iron spoon. Color the hooves continuously, put it in a well-tuned secret sauce pot, and simmer for more than 7 hours.
The picture shows the Taiwanese food delivered by Lin Suzhen and his son Qiu Zhiliang to Guiyang Community Hospital in January 2020.
Photo courtesy of respondents
During the five years of opening a restaurant on the mainland, Lin Suzhen and her son Qiu Zhiliang have made many friends from all walks of life.
During the new crown pneumonia epidemic in early 2020, Lin Suzhen and her son brought Taiwanese dishes made by themselves to medical staff in a community hospital in Guiyang.
“During the Spring Festival, as long as the medical staff place an order, the courier fee is free, and the New Year’s food will be delivered directly to the home.” Lin Suzhen said, the medical staff dedicated to the health of the patient, so she wanted to do her best to express her heart.
After the interview, Grandma Lin Suzhen enthusiastically invited the reporter to taste the Taiwanese flavor. The Dongpo meat melts in the mouth and is fat but not greasy. The radish cake is tender on the outside, soft and sweet and sweet.
In the eyes of Lin Suzhen and his son Qiu Zhiliang, the two sides of the Taiwan Strait are family members, and the mainland is also home. As long as the family members are there, the New Year holidays are the same everywhere.
(Finish)