Speaking of Gangnam cuisine,
A word that comes to mind by many people is
Delicate, sweet and delicate.
In the Yangtze River Delta Demonstration Zone,
These "homegrown" desserts,
It is also at the price of grounding gas,
Rooted in the streets.
Take a look today
These "sweet" tastes of it
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Plum blossom cake
Plum blossom cake is a very well-known pastry in Gangnam, which looks like a plum blossom in its name. The batter is poured into the plum blossom mold, and then the bean paste, small round nuts, green and red fruits, pine nuts, jam, etc. are added to make the filling, and then the batter is injected, sprinkled with sugar, red and green melon shreds, and baked on the mold to eat. Soft and delicious, sweet but not greasy, it tastes best when eaten hot.
Begonia cake
Begonia cake, the production process is similar to plum blossom cake. After injecting the batter, add bean paste, date paste, etc.; then, stir the batter to cover it; then, sprinkle with red dates, melon seeds, red and green silk, etc. A little different is that to make begonia cake, you need to boil another pot of caramel, and when the sugar is not completely melted, quickly turn the side of the begonia cake and put it on it. Under a thin fire, the granulated sugar is gradually absorbed by the dough and becomes a brown-like caramel base. The bottom is crispy and sweet, and the lips and teeth are fragrant in one bite.
Mustard cake
Adding the flour to the flour becomes the mustard cake, which is elastic and chewy to eat. And it's easy to digest, one by one, and it's delicious and sweet! The delicate taste and unique taste of the cake are also the refreshments that Jiangnan people like very much on weekdays.
Dingsheng Cake
Dingsheng cake, two large ends, concave in the middle. Because of the harmonic sound of "Dingsheng" and "Dingsheng", there is the meaning of "step by step", generally encountering grand festivals such as marriage, housewarming, opening, and New Year's Festival, basically preparing a Dingsheng cake.
Above these pastries
It is more common in the streets and alleys,
The following pastries are more special
Yuanyuan cake
Qingpu Kanazawa's Yuanyuan cake slices are golden brown, and the mouth is crispy and sweet. For more than 100 years, it has been loved by everyone.
Pan Dragon Heart
Panlongxin began in the Qing Dynasty and has a history of more than 300 years, and is a traditional pastry unique to Wujiang Shengze. Its taste is rich in layers, and the surface looks very colorful, red rose sauce, purple bean paste, brown brown sugar, white winter melon strips... From a distance, it really looks like a colorful dragon.
Eight precious cakes
Eight treasure cake is a traditional specialty of Jiashan Xitang, the raw materials are added to the eight flavors of traditional Chinese medicine, the cake body is dark gray, it seems to be the ancient town white wall black tile style in the food continuation. Fine processing, sweet taste, and beneficial to the spleen and stomach, is also a famous point in Jiangnan. Xitang Eight Treasure Cake was born in 1920, the founder is The old Chinese medicine doctor Zhong Daosun in Xitang. Before 1956, Bazhen Cake had been produced and sold in Zhong Jie Fu Tang Chinese Medicine Store, and now, with the development of tourism in Xitang, Bazhen Cake has entered the streets as a local delicacy in Xitang.
Those familiar sweetnesses
Glutinous rice sugar root
Rock sugar, glutinous rice, lotus, only these three nouns in the tip of the tooth around, you know that it is the taste of Jiangnan. The glutinous rice is simmered in the hole of the sugar lotus root until it is soft and transparent, and the white and crisp lotus section becomes a brightly colored texture, which looks sweet and soft, and people can't help but take a bite immediately. If it is in autumn, adding a little osmanthus to do embellishment is "icing on the cake".
Sake stuffed dumplings
In the boiling hot wine, when the small balls are boiled to the surface, quickly pour in the stirred egg liquid, and brew out the sweet wine aroma and the soft and sticky soup of the balls.
Sugar taro
To burn taro, first blanch the water, pass a piece of water, and put a little edible alkali when boiling to remove the peculiar smell of the tongue. Then add brown sugar and simmer. The sweet soup is sauce red, and the bright and seductive taro dipped in brown sugar water looks particularly cute. When you eat it, it is soft and delicate, sweet and delicious, and has a feeling of inexhaustibility.
Sugar sautéed chestnuts
If there is a sugar fried chestnut stall on the street, there is no place in the street that is not sweet. Walking to the edge of the stall, there are always people watching the big pot of fried chestnuts, and the master is magnificent when he stir-frys, and his face does not move.
Just desserts, there are so many,
It was really fished out of the honeypot!