This place in the battle of Changjin Lake unexpectedly became a hidden food paradise.

During this long vacation, no matter whether traveling or resting at home, everyone must have made a movie in the circle of friends-the battle of Changjin Lake.

On the first day of the release, the box office broke 200 million and broke five box office records. By 10, the box office had already broken 2.8 billion!

The film is based on the battle of Changjin Lake, the second battle to resist US aggression and aid Korea, and tells a magnificent history: 7 1 years ago, Chinese people's Volunteer Army went to the DPRK to fight. In the extremely cold and harsh environment, the troops on the Eastern Front pursued and heroically killed the enemy with iron will and heroic fighting spirit, which reversed the battlefield situation and played a military and national prestige.

As a meaningful historical war film, its shooting location has also attracted some people's attention.

Xiang Yan Village in Bulu Town, Xianju County is one of the main shooting locations. Xiang Yan Village is about 7 kilometers away from the county seat, surrounded by fields. Yonganxi made a bend around the village, which made the village surrounded by water on three sides and dense forests on the bank of the river.

The popularity of movies has also attracted many people's attention to the small town of Xianju. Before it explodes, let me introduce Xianju cuisine to you.

Xianju Eight Bowl

Xianju Eight Bowl is a traditional dish for the Han nationality in Xianju, Zhejiang Province to entertain guests and friends. It is divided into four bowls: the upper four bowls are appetizers, and the lower four bowls are snacks, which are composed of eight local dishes.

Only by carefully selecting local high-quality ingredients and combining with the exquisite skills of chefs can the mouth-watering eight bowls become delicious: lotus seeds from Cai He, sea cucumber from Xiangzi, bowl-turning meat from Li Zhong, pickled fish from Guo Jiu, big fish from Dong Bin, meat from Tieguai, skin foam from Gu Xiang and tofu from Lao Guo.

Are you as curious as I am? Why are the names of these eight dishes related to the Eight Immortals? In fact, there is a little story behind the eight bowls:

Among these eight dishes, the special ones are soaking fish and knocking meat. Soaking fish is wrapped in bread with dried salted fish, fried outside and tough inside. Knocking on the meat is really knocking the meat flat and knocking it loose.

Turning over a bowl of meat is actually a large piece of fat braised pork. White lentils, known as "lotus seeds", are a dessert. If you have a chance to go to Xianju, don't miss it.

Tofu jiaozi

In fact, meatballs are found all over the world, but they are different from place to place according to different materials and production methods.

Xianju tofu was originally brine tofu specially prepared with pork. Salted tofu has been in Xianju for a long time. Tender than ordinary tofu, without the peculiar smell of gypsum tofu.

This pig is a pig fed by villagers with sweet potatoes and radishes. Its meat quality is more delicious and energetic than ordinary pork. Therefore, Xianju Tofu Yuan takes these two as ingredients, which can be said to have their own strengths.

Hand-knead it into a thick paste, take a piece of fried meat and wrap it inside, and the fragrance of bean products and pork will be perfectly blended.

In addition to paying attention to raw materials, Xianju people have their own methods to make tofu. The circle represents reunion and is the expectation of family harmony. But this circle can't be round, it should be slightly flat, which is intended to warn family members not to be complacent and continue to work together.

Heat a wok, add a little lard, when the oil temperature rises, add meatballs, fry them on medium fire until the surface is golden, add ginger slices, scallion and a little local wine to freshen up and remove fishy smell, add a bowl of mountain spring water, simmer for about 10 minute, sprinkle with chopped green onion and take them out.

After the pan, pour the soup. The highest state of tofu balls is that the soup is full, loose and not scattered. Take a bite and the mouth will melt.

Chaiye tofu

This kind of tofu is also called "immortal tofu" in Xianju. Although it has the word "tofu" in its name, it actually doesn't contain any beans at all. The raw material of this dish is the leaves of Guanyin tree, a wild shrub that can be seen everywhere in the mountains of Xianju.

Legend has it that in the famine years, Guanyin and Yang Liuzhi sprinkled nectar on the earth together, growing clusters of green trees. People picked leaves, added plant ash to make tofu, and survived the famine, hence the name "immortal tofu".

This kind of plant is not available all year round. It germinates and leaves in spring. In summer, it is flourishing, emitting a more refreshing fragrance than orchids. From ordinary leaves to a square tofu, the process is not complicated.

Wash and rub leaves in the stream. The leaves are juicy and the juice is rich in pectin. The squeezed juice, after boiling and cooling, will solidify into a soft lump, similar to bean jelly, and its color is green, like jade.

After cooling and solidification, it usually turns into a square block like tofu, which is convenient for storage and cooking.

There is no limit to how to eat. If you like spicy food, fry it. If you like cold food, add some sugar for dessert. If you like salty food, wrap it in garlic paste and add salt and soy sauce to make a bowl of sauce.

Yonganxi fish

Yong 'anxi is one of the eight major water systems in Zhejiang, which originated in Xianju. When you go to Xianju, you naturally want to eat Yonganxi fish. The fish here is especially delicious because of the good water quality.

This kind of brook fish likes to live in the crevices of rocks in the water, with black stripes on its body, thicker and tender meat than ordinary brook fish, delicious taste and soft bones.

Among all kinds of cooking methods, "Braised brook fish" is the most memorable. It is characterized by rich soup, the bones of braised brook fish become fresh and tender after boiling oil, and the fish is delicious and memorable.

There are also some local restaurants that cook brook fish and salted tofu together. Pan-fry the brook fish until golden on both sides, slice the salted tofu and put it in the pot. The fish is delicious and the tofu is tender and smooth. The combination of the two is indescribable

Salty and sour rice

On the table of Xianju people, a bowl of rice that is absolutely indispensable must be salty and sour rice.

In fact, this bowl of rice is nothing special. What kind of salty and sour rice to cook, shepherd's purse, green vegetables, lettuce leaves, green vegetables, cowpea ... What kind of salty and sour rice to cook when the dishes are fresh in season can satisfy the appetite and get the welcome of the stomach.

I also figured out the origin of this bowl of rice that Xianju people like best:

If you want to make a delicious salty and sour rice, you can't be distracted from making rice soup. When the water boils and the rice is cooked halfway, quickly use the fishing fence to catch up and control the water. Rice can't be cooked. It's soft and sticky after cooking, and it tastes bad. Cool the rice thoroughly with cold water, so that the fried salty and sour rice will be clear.

A bowl of salty and sour rice and a bowl of rice soup are the sense of ceremony that salty and sour rice should have.

It is very convenient to travel to Xianju by car. There are four stations that can be reached by railway, namely Xianju South Station, Linhai Station, Yongkang Station and Taizhou West Station. Among them, the drive from Xianju South Station to Xianju County is about 15 minutes, and the other three stops are about 1 hour.

I'm here mainly to visit some scenic spots, such as Shenxianju, Jingxingyan Scenic Area and Gong Yu Village ... Of course, I can also come to the town to experience a slow life for food.