Near Xiaogang Wharf, there used to be a furnace bag shop on Shenxian Road, which was famous far and near. Old Qingdao didn't know much and didn't eat much. Furnace bag, an authentic snack in the old island city. It is popular because of its big size, full stuffing, burnt bottom of the pot, delicious, soothing and satisfying. After the gourd ladle was transplanted to Jiangnan, its name became fried. Not only lost weight, but also sprinkled sesame seeds and shallots, which is in line with the diet and style of the rich land.
I like to eat steamed stuffed buns, and I only like to eat Chinese chives, preferably Chinese chives, eggs and shrimps. Just add diced meat. The fragrance of the "white" ladle on the immortal road filled half the streets as soon as it was cooked. When you pass by, your legs will be weak, which is particularly attractive, but there are often many people waiting in line, and everyone buys a lot. If you can eat this bite, you must first find On Protracted War and hone your temper.
With the acceleration of urbanization, the clear soup noodles in the railway station restaurant, the chicken soup wonton in old Pichai Yuan, the big stove bag in Shenxian Road and the noodles in Gu Xiang Village, the steamed dumplings in Xiaohonglou and the Yuanxiao in Tianfu Restaurant have all vanished, leaving a lingering fragrance. The snack of a century-old shop, although still sticking to the old villa street, has been produced as a team meal, so don't eat it!
The old snacks in the island city are safe now, first of all, the ribs and rice in the old Taitung, which has now expanded into a chain operation, and the taste is remarkable. But I still love the old shop on its old site. Sitting here, I feel that time has gone back. In this way, it is not just food now, but the unruly feelings of the past!
Another local snack I always remember is fried dumpling. In the island city, when it comes to pot stickers, if you want to show its authenticity, you will generally emphasize eating "old Cangkou pot stickers". Labeling a local diet means some intangible cultural heritage.
There is a conventional saying in the catering industry that the fried dumpling in the south originated in Qingdao. I believe this! Laocangkou fried dumpling shop is a franchise store of fried dumpling that has been passed down for a hundred years. Only in this way can we be proud of the gourmet rivers and lakes.
Old Cangkou fried dumpling, in charge of Hua Dan, still has to count the traditional three fresh flavors. A little extravagant, it can be a fried dumpling feast. In addition to the three delicacies, there are shrimp, beef and fresh shellfish. Each of the four varieties has one or two, and every two or four are delicious. Pot stickers shops in the island city are everywhere, with different tastes, but only when you eat the three fresh pot stickers of Laocangkou can you find the feeling of long separation. The taste code hidden in food is always so incredible and fascinating.
The most popular fireworks snack.
Snacks, the most fireworks-flavored food on the market, are memorable. In the past, mobile stalls selling snacks in the streets and lanes of the island city were everywhere. People can solve their temporary desires at extremely low prices, but now they still have lingering aftertaste.
Maltose, known as syrup in old Qingdao, was a cheap and sweet source when I was young. Before school, or watching an open-air movie, spend a few cents to buy one, watch the stall owner take it out of the sugar bucket, put two sticks in his hand, twist it from golden yellow until the sugar turns white, and finally put it in his mouth sweetly. That kind of satisfaction will be awakened by laughter in your sleep.
Local snacks, which has the most local characteristics, should push bean jelly. Looking across the country, there are many snacks called bean jelly, but bean jelly from other places is mainly made of crops. Qingdao bean jelly, on the other hand, has a unique way, choosing natural marine plants (seaweed) cauliflower, which is often called frozen vegetables by local people and has distinctive marine regional characteristics.
When I was a child, before the Spring Festival every year, my father would always cook a large pot of frozen vegetables, put on bowls and pots of various styles, and thoroughly cool them. Qingdao people call it "bean jelly" Dried and frozen vegetables need to be tapped with a hammer several times before cooking. It can not only break the sand shell attached to frozen vegetables, but also destroy their fibers, which is convenient for cooking and freezing. Wash the sun-dried and frozen vegetables repeatedly, put them in a pot, cook them for 40 to 50 minutes with strong fire, and then filter them with a fine cage cloth. The cooled juice is bean jelly. The trick of cooking is to add two spoonfuls of rice vinegar in time. High-quality dried and frozen vegetables are sold in Licun Daji in Island City, Wanggezhuang Daji in Laoshan Mountain and Boli Daji in Jiaonan.
In 1970s and 1980s, there were many stalls selling bean jelly in the island cities, such as the tea restaurant in Zhongshan Park, in front of the gate of the First Stadium, in front of Pichai Yuan on Zhongshan Road, in front of Nanhai Hotel in the First Bathing Beach, and so on. During the period from May Day to National Day, business is the hottest in summer. The most unforgettable thing is the bean jelly stalls of many mountain people in Laoshan Scenic Area. They are all boiled in mountain spring water and soaked in cold mountain spring water. Tired of climbing the mountain, I sat on the Mazazi in front of the bean jelly stand next to Yin Shan Road, and spent 50 cents to have a bowl of cool and delicious bean jelly to relieve the heat. It was very comfortable with the slow mountain breeze! The mouth is full of the smell of the sea. It is not an exaggeration to say that the enjoyment of the world at that time was a complex and thought of the old Qingdao people.
Qingdao bean jelly has its own secrets in ingredients. As a standard, it is made by mixing rice vinegar, garlic paste, sesame oil, shrimp skin, carrot powder, mustard powder or mustard powder, and finally it must be sprinkled with a little coriander powder to show its original flavor. Gaopei will replace shrimp skin with Laoshan golden hook seaweed, mostly from local restaurants. On the long coastline of China, from south to north, Island City is the only city that eats frozen vegetable jelly in this way.
Multicolored frozen powder is one of the cold dishes that appeared frequently on banquet tables in 1980s. Whether in hotels, restaurants or family dinners. Frozen powder is jelly boiled with marine cauliflower, also called agar. After drying in the sun, bean jelly is cut into micro-wrinkled strips as thin as cicada wings, that is, freeze-dried powder, which means freeze-dried vermicelli and is mostly used for cold dishes. Before eating, the dried frozen powder must be soaked soft, cut into small pieces the length of the index finger, and mixed with accessories such as shredded chicken, shredded ham, shredded egg skin and shredded cucumber. Refreshing and delicious, everyone loves it. When my father entertained guests at home, this dish was well cooked and was the first hot CD. I don't know why, but it's hard to find it in restaurants on the island now.
I believe many young friends are not familiar with spiced food. If time goes back to 30 or 40 years ago, it is a side dish with the power of appetizers. The belly in Qingdao is round, as big as an adult's palm. The skin is mostly pork belly. The stuffing is minced pork marinated with traditional Chinese medicine seasoning. The opening is sewn with bamboo sticks and smoked with halogen. The most authentic product is Wanxiangzhai, called Amomum belly. Wanxiangzhai used to have a salesroom at the entrance of Pichai Yuan, Zhongshan Road. When I go shopping, I have to take a peek. The spiced roast chicken and belly stuffing sold in Wanxiangzhai are my favorites. Although the five spices are delicious, they were not often enjoyed by ordinary working families in those days. At one time, restaurants and restaurants in Qingdao sold shells, loose beer with cold dishes, not only wine, but also spiced food as a regular dish.
Similar to the five spices that have disappeared in recent years, there are also tricks. Casing is to put the pig's large intestine on the pig's small intestine, first marinate it with your own secret recipe, and then marinate it. When the pot is out, the aroma is overflowing and mouth-watering. I came into contact with the inheritor of sausage making in Jimo Township 20 years ago, and I like sausages smoked with pine needles very much. Rosin and meat are intertwined, which is full of domineering and unforgettable. Mom is also fascinated by this thing, but it's hard to find it in the island market now.