For the restaurant, the century-old shop is definitely a heavy golden signboard!
Jingyang Lou on Wudu Road was founded in the 28th year of the Qing Dynasty (autumn 1902 AD), and Wang Yufa, the imperial chef of the Qing Palace who was born in Yangzhou, founded the Jingyang Lou in Xiduozi Street (now Ganquan Road) in The then downtown area of Yangzhou.
In 1958, Wang Shaoshan, the second generation of "Jingyang Lou", resolutely led the brothers Xiao Bukui, Yang Guilin and other senior chefs to relocate the Yangzhou "Jingyang Lou" main store to The northwest Lanzhou.
Lanzhou Attaches great importance to the "Jingyang Lou" famous store Qianlan, and specially approves Lanzhou's bustling central square Huangjiayuan as the store site, and since then, the century-old store of "Jingyang Lou" has been closely linked to the development of Lanzhou.
After Jingyang Lou moved to the current site of Wudu Road, it continued to carry forward the founding intention of "Jingyang Lou" of "Passing on Jingwen and Passing on Jingyang", and deeply integrated Huaiyang, Sichuan-Cantonese, Jingbang and Long cuisines, and became famous.
Every city has its own unique flavor. After Lanzhou was listed on Ctrip's "2020 Tourism New Year Top Ten Domestic Dark Horse Cities", Xiaobian has been thinking, in fact, the city also has nostalgia, the year is approaching, those Lanzhou wanderers who are still in the field, will they miss the food of their hometown at this time?
Lanzhou people's life is calm and real, their life is full of fireworks, memory, the old Lanzhou's favorite feast dish is the last word, and the name is very real, generally named after ingredients, cooking methods, such as bad meat, sour and spicy sand, sweet and sour loin, etc., but it is delicious enough to make people salivate.
For a foodie, how to perfectly replicate these old Lanzhou flavors is undoubtedly a challenge!
Bright red as fire rotten meat
The bad meat is fat but not greasy, bright red like fire, the more chewed the more fragrant, the more chewy the more delicious. Although bad meat is found in many places, Lanzhou bad meat has a unique taste of old Lanzhou.
Jingyang Lou's rotten meat has its own unique secret: the ingredients are made of fine pork belly, boiled in white water for an hour, put star anise leaf ginger slices in the soup, fished out to dry on ice, colored with red yeast water, cut into thin slices, and then mixed with tofu milk and southern milk juice, mixed with an appropriate amount of pepper noodles, face smeared evenly 12 pieces, core put onion ginger to increase flavor, steamed for an hour and a half.
Why 12 pieces? This is so that everyone in the banquet can taste the delicious food.
The steamed rotten meat has a full juice, look at the soup color, should be clear and clear, and the transparency is better. Smell it, there is a special bad smell on the meat slices, rich and fragrant. The choice of ingredients is similar, and what kind of curd milk is selected is very exquisite. The famous "Wang Zhihe" did not fall into Zhang Hong's eyes, he said that this kind of curd milk is too sweet, not as good as Therami's curd milk, less sugar, just ironing the taste of the People of Thelan.
Richly layered sour and spicy sand
Lanzhou's "sandwich meat" is made of pork or beef, bean paste, sugar, egg white, rose sugar, starch, etc., after several processes, cooked, it is crispy on the outside and tender on the inside, the meat is soft and soft, sweet and delicious, mouth-watering.
Specific methods: use tofu skin or egg cake from egg stalls to make skin; chop the meat to make filling; put a layer of tofu skin or egg stall skin, spread the meat filling, put another layer of skin, use the knife surface to shoot the skin and filling solid, pat flat; after getting it, cut into small pieces, or small finger-shaped strips, or cut into diamond shapes; fry it into golden brown, you can get out of the pot, and finally drizzle with the prepared sour and spicy sauce.
Jingyang Lou's sandwich sand is crispy on the outside and tender on the inside, and when you bite it down, you can even feel the process of the chef adjusting the filling. Its sandwich meat filling comes from the pig's hind legs and fatty meat, mixed with whole eggs, which are crispy and fragrant to eat, and seasoned with peppercorns, salt, and five-spice powder, and have a slight pepper flavor.
The juice hanging on the outside can be easily switched between sweet and sour and spicy depending on the taste.
Eight treasure rice with fragrant lips and teeth
Eight treasure rice as one of the "eight bowls of Lanzhou", Lanzhou people used to call it "sweet rice", or rice, soft sticky sweet. The sweet rice of Lanzhou people is steamed with glutinous rice, honey, red dates, lotus seeds, preserves, and red and green fruits, supplemented by sugar and dried fruits. Nowadays, most families have no time to make their own sweet rice, but sweet rice is still an indispensable dish on the dinner table of Lanzhou people.
Seeing a plate of therapeutic desserts on the table, the mood was much better. Chinese New Year's Eve dishes, the eight treasure rice is too suitable for the table, it is sweet and sweet, in addition to the meaning of reunion, there are longevity, marriage harmony and beauty, early birth of noble children, everything is smooth and other beautiful meanings. When this dish is served, it means that a feast is coming to an end. At this moment, the lips and teeth are fragrant, and the blessing remains in the heart.
Warm sweet and sour tenderloin
Sweet and sour tenderloin, in the traditional banquet of Lanzhou, is deeply loved by women and children of all ages. Zhang Hong said that the process of frying, according to whether the ingredients are hanging paste, is divided into clear frying and hanging paste, and hanging paste frying is divided into crispy frying and crisp frying. Sweet and sour tenderloin is crispy fried. The sweet and sour tenderloin of the top grade is bright red in color, crispy on the outside and tender on the inside, and the taste of sweet and sour is combined with a bright and bright appearance, which is too tempting!
Zhang Hong demonstrated the whole process of frying tenderloin on the spot, the action is skillful, full of beauty: fried tenderloin to go through the oil three times, the first time the oil temperature is about 50% hot, one time higher than the other, the first time fried, the second time fried, the third time fried and colored, the next process is garlic and green onion sautéed, add sweet and sour sauce, less salt, hook, bright oil burst juice, out of the pot plate. Pick up a piece of chopsticks, the sweet and sour sauce is excellent, the tenderloin wrapped in juice is crispy and juicy, full of feelings of the past.
Sweet and sour tenderloin, in the traditional banquet of Lanzhou, is deeply loved by women and children of all ages.
Zhang Hong said that the process of frying, according to whether the ingredients are hanging paste, is divided into clear frying and hanging paste, and hanging paste frying is divided into crispy frying and crisp frying. Sweet and sour tenderloin is crispy fried. The sweet and sour tenderloin of the top grade is bright red in color, crispy on the outside and tender on the inside, and the taste of sweet and sour is combined with a bright and bright appearance, which is too tempting!
Zhang Hong demonstrated the whole process of frying tenderloin on the spot, the action is skillful, full of beauty: fried tenderloin to go through the oil three times, the first time the oil temperature is about 50% hot, one time higher than the other, the first time fried, the second time fried, the third time fried and colored, the next process is garlic and green onion sautéed, add sweet and sour sauce, less salt, hook, bright oil burst juice, out of the pot plate.
Pick up a piece of chopsticks, the sweet and sour sauce is excellent, the tenderloin wrapped in juice is crispy and juicy, full of feelings of the past.
Wen 丨 Lanzhou Morning Post/Pocket Lanzhou reporter Liu Xiaolei
Photo 丨 Lanzhou Morning Post/Pocket Lanzhou reporter Tian Qi