Changshu is a national historical and cultural city, and also a typical land of plenty in the south of the Yangtze River. Changshu steamed vegetables are recognized as intangible cultural heritage in Changshu. Changshu steamed cuisine is an important part of Changshu food culture and the first signature dish of Changshu local cuisine. It originated in the ancient pottery era and spread all over the homes of urban and rural people. With its original flavor, it has long been favored by people.
Steaming is the safest and healthiest cooking method, which can best reflect the original flavor of raw materials. Steamed vegetables are fresh and spicy. The taste comes from the juice, which is sandwiched in the dish and crisp and shapeless. Steamed vegetables pay attention to the original flavor, which is definitely the standard of healthy food for urbanites who are used to eating greasy food.
There are three steamed dishes in China-Tianmen in Hubei, Liuyang in Hunan and Changshu in Jiangsu. Compared with the other two, Changshu steamed vegetables are more exquisite in material selection and more exquisite in knife work.
The Dongxiang people in Changshu have studied steamed vegetables for many years and are very familiar with the characteristics of steamed vegetables in the three places. In his view, the steamed vegetables in Tianmen are all small bowls, and a steamer can put more than a dozen; Hunan people are spicy, and there are many steamed dishes in Hunan; Changshu steamed vegetables are different.
"First, we pay attention to soup. The eating habits here in Jiangnan are very similar, and we like light, but you don't want to look as light as plain boiled water. In fact, steamed vegetables are added with broth, which is cooked with old hens, ham and vegetables for several hours. The second is to pay attention to knife work, so the steamed vegetables made should be no problem. "
▲ Hubei Tianmen steamed cuisine
▲ Hunan Liuyang steamed cuisine
▲ Changshu steamed cuisine
Changshu pays attention to steamed vegetables, and a single steamed word can be divided into five categories: dry steaming, soup steaming, powder steaming, raw steaming and cooked steaming. The steamed kitchen knife is exquisite, and each dish is bright in color and beautiful in shape.
Changshu steamed vegetables pay attention to soup, while Jiangnan diet likes light food. The soup looks as light as boiled water, but it is actually the old hen, ham and pig bones that have been boiled for several hours.
I don't know from when to now, if there are weddings, funerals and celebrations in Changshu rural areas, there is a custom of inviting relatives and friends at home. At that time, folk chefs will use cauldrons and steamer to steam multiple bowls and dishes at a time, so as to ensure that the same dish can be enjoyed at multiple tables at the same time.