I remember eating out every day when I first arrived in Beijing for the Lunar New Year training. The food in the restaurant is too expensive to eat, so I can only eat the cheapest steamed bread, cakes and noodles. The cakes in the north opened my eyes. Zhang Yuanyuan's Melaleuca Cake, Sauced Cake and Hand-torn Cake are all better than those made in Chongqing, which makes me have an appetite. But there is a kind of cake with some sauce and eggs sprinkled with chopped green onion, which I really can't get used to. There are many kinds and tastes of cakes in the north, and handmade steamed bread in the north is also very famous. Northerners simply play with flour to the extreme.
Whether it's a supermarket or a vegetable market in the north, the big and long white green onions are incomparable in our hometown. However, we Chongqing people usually put a little onion when cooking or cooking fish, and the fish-flavored shredded pork should be accompanied by onion. Accordingly, restaurants and hotels are widely used, but it seems that they are not as good as those used by families in the north. Looking at the sound of a northern girl taking a bite of an onion dip, I was thinking, how can there be such a way to eat? We Chongqing people like to eat shallots, but after coming to the north for so long, we have rarely seen shallots in our hometown.
Later, I went to work in the Confucius Center. I can still eat the food in the company canteen a few days ago, which is light and delicious. I really miss the taste of my hometown after eating too much. I don't know if it's because of the big pot of rice, or whether northerners cook like this. Anyway, every time I go to the cafeteria and see those dishes, I think in my head: Is this ok?
There are several dishes in every dish in our canteen, and there are also many soups. No matter whether it is green vegetables or other dishes, they are not well cooked. We Chongqing people have the difference between main course and side dish in cooking. There are more main courses and fewer side dishes, so the dried vegetables are crisp and neat and won't paste.
Every time the company cooks ribs, chicken legs and fish, a big plate is full of meat, and there is no side dish, it is cooked every time. We Chongqing people cook, the meat is either braised, stewed or cold, and a little vegetable is added as a regular side dish. The last soup in braise in soy sauce is basically oil juice with little water. Ginger is essential in stews. Cooking doesn't enlarge the ingredients. I think the company's food is often aniseed. The company's cold meat has a lot of cumin powder, and we Chongqing people generally don't add cumin unless it's a barbecue. The chicken, duck and fish cooked by the company are frozen, and the method is not good. It tastes super bad, and it is always that way. We always eat chicken, duck and fish in different ways, especially the way of eating fish, which is extremely rich.
The old ginger in the north has no fragrance, and the soup boasted by our old ginger in Chongqing is delicious.
Colleagues often ask me: Do you all eat spicy food? I said, no, in fact, we Chongqing people really don't put pepper in every dish. We don't put pepper in every dish. We are unambiguous about spicy food. Super spicy.
The mustard knot in one's heart in the north is too salty, so sisters use it to stir-fry with soy sauce, which is super salty. How can that be done! Every time I see her making mustard bumps, I sigh.
Northerners like to cook millet gruel, noodle soup and paste soup, while we in Chongqing like to eat rice, then cook several dishes, vegetarian dishes and soup, and have basic meals.
Pasta in the north is basically three meals a day. I don't like rice. Most of us in Chongqing eat pasta in the morning. The noodle restaurant closed after 2 noon, and only a few shops in prime locations were open at night. Eating rice at noon and at night, millet is not often eaten in our place, and even many people don't know it.
The practice of northern cuisine is very nutritious. We Chongqing people pay attention to the richness and fragrance of cuisines, which are long in smell and taste.
After staying here for two or three years, I'm still not used to the food here. I can only sigh that the living habits of the north and the south are too different. Besides, I'm too used to the taste of my hometown.