How much is a 20-year old tradition?

Speaking of the Dragon Boat Festival, I think of making zongzi with my mother around the Dragon Boat Festival when I was a child. When I grow up, I spend most of my time outside the Dragon Boat Festival. Either I had breakfast on the Dragon Boat Festival, steamed a zongzi in a hurry and caught the subway. This is the Dragon Boat Festival, which is too ritualized.

In recent years, I have often traveled to Guangzhou and Hong Kong on business, and found that jiaozi in Hong Kong is quite delicious. It combines the ingredients of Zhaoqing steamed dumplings in Guangdong and the flavors of Jiangsu, Zhejiang and Shanghai (Hong Kong has many ancestral homes in Shanghai) to taste different. In this issue, I will talk to you about the story of Hong Kong Zongzi during the Dragon Boat Festival.

Because Hong Kong is an immigrant city, natural zongzi also blends the North and South flavors. On Yongji Street in Central Hong Kong, there is a North-South goods store called Sanyang Food, which has been open for more than 30 years. It can be seen from the name of the store that it is a typical Shanghai South Goods Store, but jiaozi, who sells minced meat, is well-known in the surrounding neighborhoods, and even many stars will come to help.

There are many kinds of zongzi sold, and the north and the south are integrated. Not only Hong Kong locals love Guishui Zongzi, but also Jia Hu Zongzi in Shanghai and Ludou Zongzi in Zhongshan. Give consideration to both salty and sweet, whatever you choose.

During the Dragon Boat Festival, there are as many as 15 or 16 styles, so it is not a problem to sell thousands of zongzi every day. Because the taste is the taste of jiaozi at home, it has captured the love of many white-collar workers in the middle and upper ring.

A jiaozi with fresh meat and salted eggs has been cooked for four or five hours, and the meat, juice and rice are integrated, which is very soft and sweet. The taste of a food is right or wrong, and many times the details determine success or failure. The details of Zongzi depend on the coat on it: Zongzi leaves.

The leaves of each kind of zongzi are different. When bamboo leaves are used in dumplings, they will give off a faint fragrance of bamboo, and it tastes particularly good when dipped in honey. Lotus leaf is used for steamed dumplings, because steamed dumplings are made of many materials, which will be more solid when wrapped with lotus leaf, and the fragrance of lotus leaf will not make steamed dumplings greasy; There are also some local zongzi, such as the reed bean zongzi in Zhongshan, which should be made from local materials, use reed bean leaves, and then have the fragrance of reed beans when steamed.

Speaking of Zhongshan Deer Bean Zongzi, it can be said that it is a major feature of the store. The shop is a couple's shop, and both husband and wife are from Zhongshan, so the Zhongshan Ludou Zongzi in the shop is absolutely authentic, and the Ludou leaves wrapped in Ludou Zongzi are all brought from Zhongshan.

There are not many people who may eat Zhongshan Deer Bean Zongzi. Is a layer of meat and rice, and then add a layer of salted egg yolk, and so on, until full. Rice should be matched with local glutinous rice, Dutch beans, cashews, eyebrow beans, peanuts and red beans; Meat should be fat and thin, so that it won't be tired.

Salted duck eggs are also preserved by the store itself, which can better produce oil and sand. It can really be said that it is full of materials. And an authentic Zhongshan Deer Bean Zongzi, stuffed with steamed ingredients, weighs almost three pounds, showing how rich and solid the materials are.

There is also a special jiaozi in the store, namely jiaozi. The glutinous rice used to make Shanghai Zongzi in the store will be mixed with soy sauce in advance, and Jinhua ham and salted egg yolk will also be added. After this kind of jiaozi is steamed, there is only one word: fragrance!

Yuan Tai, known as "Fat Mom" in the neighborhood, is the proprietress of Sanyang No.1 Food, and her former chef is a consultant. She showed off her skills, not only zongzi, but also home-cooked dishes such as Dongpo pork, drunken chicken and drunken pig's hands, as well as home-cooked dishes such as stuffed shad and sauce shad, and even local glutinous rice cakes. It can be said that a small North-South goods store has a lot of delicious food.

The boss, Yuan, set up a stall to sell fish eggs, studied in Shandong Hotel and worked as a chef in Shanghai Store-before starting a business, the last stop was the famous Shanghai General Association. When there was no shop, he invested in a tofu factory. His wife steamed cakes and jiaozi at a Taoist school in Hollywood, made plain geese and sold them at the nearby jia county Street market. Then she opened a shop. Only Sheng Yuan and Yuan Tai know the hardships here.

Both husband and wife are Zhongshan people, childhood friends; Since the opening of Nanhuo Store, Mr. Wang has been responsible for wholesale delivery, and Taishou Store has opened stores together and gone home together every day. "If you are tired from work, there must be something wrong with you," the gentleman said shyly. "When two people talk back, he lets me talk more because I am hot," Mrs. Yuan went on to say. With the phrase "this is a trivial matter" and a local accent, Mr. Wang smiled easily.

Husband and wife shop, in this shop, open the file together and call it a day; You cook and I provide the craft. Accompanied by day and night, to the year of the flower. The fragrance of zongzi, old shops and love are all chains tempered by time.