Who can tell me about bowl wings and stinky tofu?

Bowl wing is a common shark fin soup on the streets of Hong Kong. Its material is mainly fans. The soup is boiled with starch until it is thick, and then browned with soy sauce and soy sauce. Bowl wings with sesame oil, Zhejiang vinegar, white pepper, Chili oil and other ingredients have no shark fin, but their appearance is similar to that of shark fin soup, so they are called "bowl wings". From about 1960, a group of vendors appeared on the streets of Hong Kong, selling this kind of civilian wing imitation, and at the same time, they also sold lettuce and shad broth. In the latter, fish is mixed with starch to make fish paste, and then cut into soup to cook long fish in a way similar to Daoxiao Noodles. Many people like to add fish to their bowls and wings. Some vendors also sell macaroni with wings and bowls to make them feel better, but this way of eating has gradually declined in recent years.

In Hong Kong, because a lot of monosodium glutamate is often added to the vegetable wings on the street, the soup base is only composed of water, soy sauce, monosodium glutamate and starch. Although vegetable wings are still very popular, most people only regard them as junk food, and few people used to cook this kind of food at home. However, with the improvement of the quality of life in Hong Kong, this street food, which was once difficult to be elegant, was also sold in some restaurants in Hong Kong after the 1990s. In addition to increasing the amount of shredded pork, shredded mushroom, egg flower, Jinhua ham, pigskin and fish belly will also be added.

Stinky tofu, although its name is tacky, ugly outside and beautiful inside, has a long history, but it is a very distinctive flavor, ancient and traditional. Once tasted, it often makes people want to stop. There are regional differences in the way of making and eating between China and other parts of the world. Stinky tofu in Nanjing, Changsha and Shaoxing is famous, but its production and taste are quite different. But they are all smelly and delicious, which is the characteristic of stinky tofu. Eating stinky tofu can increase appetite and play a role in disease prevention and health care.

Stinky tofu is called "Stinky Tofu" in Changsha, with Fire Palace as the official representative. Leaders from Mao Zedong, Zhu Rongji and other countries have visited and praised it, and American food magazines have personally interviewed it. Tofu is made from the best soybeans in the fire palace, and then soaked in brine with dried winter bamboo shoots, dried mushrooms and Liuyang lobster sauce. The surface will produce white hair and the color will turn gray. When it smells bad at first, fry it slowly in an oil pan until the color turns black and the surface swells. Can be fished out, fragrant and attractive, poured with pepper and sesame oil, making the dried fruit crisp outside and tender inside. On the streets of Changsha, there are also many folk experts who make dried fruits. For example, the "Wuyan" dried fruit near the South Gate of Changsha and the Labor Square is very popular among Changsha people. It is often necessary to wait in line for dozens of minutes after work to buy some crisp and delicious dried fruits. In Changsha culture characterized by eating, Fire Palace is synonymous with smelly son, and "Wuhua" is a well-known folk brand in the streets. Shaoxing fried stinky tofu is cut into 2.5 cm square pieces with pressed tofu, and soaked in the marinade prepared by moldy amaranth stalks. Generally, it is soaked for about 6 hours in summer and 2 days in winter, then it is picked up, washed with clear water, dried, and fried in a 50% hot oil pan until it is crispy. It is yellow and can be eaten with hot sauce. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow. Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak.

Stinky tofu is a folk snack with rich cultural background, which has a history of nearly a thousand years. Its most beautiful time can be traced back to the Xuan Tong period in the Qing Dynasty. Empress Dowager Cixi named it "Fang Qing", which made stinky tofu immediately famous in the world. According to historical research, Empress Dowager Cixi also had a hobby of eating Shaoxing stinky tofu and listed it as imperial food. Shaoxing stinky tofu is delicious because the pot is so halogen. The method of making brine is extremely complicated. It's not just that fresh vegetables are pickled and allowed to ferment naturally, but that various spices are constantly added and carefully prepared during the pickling and fermentation process. In a few years, it can't be called old brine or good brine, but it can only be called clear brine. A pot of good brine is often more than 20 years old.