Gaoping top ten bowls

"Top Ten Bowls" is a unique dish of Gaoping people in Shanxi Province, with 10 dishes: water white meat, chrome peach meat, bowl meat, Sichuan soup meat, sausage soup, bean curd soup, egg soup, Tianhe egg, soft rice and lentil soup. A bowl is delicious, just like the North-South cuisine series, except that the tableware uses bowls instead of plates. The dishes in the bowl can also be called "soup", which is commonly known as "bowl soup". In my opinion, the quality, taste and color of its working materials are not worse than "big dishes" at all.

The "Top Ten Bowls" are very exquisite in workmanship. Select the fat pigs, slaughter them and wash them. The chef divides the fresh and tender pork into three or six grades, and begins to fiddle with the knives and carve them carefully. Sliced lean meat is used to make "chrome peach meat"; The fat meat is cut into pieces with a knife to make "water white meat"; Pork bellies and intestines have come in handy.

The chef mixes the cut meat with oil, salt, sauce, vinegar, raw onion and ginger starch. Fry in the oil pan until brown, then steam in the enlarged cage pan, and then deposit in the shade. The next day, the meal tasted more delicious. The "Top Ten Bowls" are rich in vegetarian dishes, and the raw materials of vegetarian dishes are mostly local specialties. The most representative and delicious dish is Tianhe Dan. There are many processes in cooking this dish, and the selection of materials is very detailed and labor-consuming. Even if it is cooked in winter, fresh sweet potatoes should be kept in the cellar. Boil the sweet potato in a pot first, then peel it, and mix the sweet pulp with "soft rice flour" (called soft rice flour in my hometown, which is the same shape as millet, especially sticky after cooking, and can be mixed with other foods to make various sweet cakes), corn flour and starch. , and add a small amount. The timely fried "Tianhe Dan" is brown and tender. If you have the conditions, you can choose Gaoping's rich rhubarb pear, cut into pieces, wrapped in a layer of starch, and fried with Tianhe Dan, which can be described as "icing on the cake". Before serving, a bowl of "Tianhe Dan" is steamed thoroughly in a large pot. The chef poured the "syrup" made of rock sugar, brown sugar and honey on it, and then sprinkled some five-color sugar shreds. The color was beautiful and delicious.

When entertaining guests, the chef puts the prepared cooked meat into the pot, adds fresh chicken soup, puts it in a bowl, and puts some food such as green leaves, which is especially fresh. Add a little Shanxi mature vinegar after serving, and the soup is delicious. The meat is fat but not greasy, it melts in the mouth and has an endless aftertaste. People who like to drink alcohol will have more flavor if they drink two or two fenjiu.

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