As an editor of a food column, every time I go to a place, I can't help but search for local specialties, long-established snacks, etc. As long as you hear the word "delicious", your eyes can't help but glow.
Hujia Tangyuan in Bijie City
I heard the good name of Bijie Hujia Tangyuan earlier, and this time when I arrived at Bijie, the first place I wanted to go was naturally located in the Hujia Tangyuan on the façade of No. 10 Yanhe East Road. This tangyuan shop has a history of decades. It is said that since the early days of the founding of the People's Republic of China, the ancestors of the Hu clan have cooked and sold tangyuan in Bijie.
and tangyuan skin
&
Wrapped in tangyuan filling
Blowing the night wind, accompanied by light rain, following the navigation, asking passers-by, all the way to find the Hu family tangyuan shop. The shop is not large, and the wooden tables and chairs are neatly arranged. Can't wait to order two bowls of rice balls with different fillings, only to see the boss scoop a spoonful of hot water in the basin full of glutinous rice noodles, open the hot water with bare hands and glutinous rice noodles, between a kneading and pinching, the dough gradually appears, and then pinch into small pieces, begin to press the filling into the dough, and then quickly seal, into the pot, the whole set of actions in one go.
However, in a few minutes, with the rising heat, the tangyuan floated to the surface of the water with a shy belly, which meant that it was fully ripe. The boss put the rice balls into a white porcelain bowl and brought it to the table. As is customary, I should pat myself first and then eat and eat. But after just a few shots, I couldn't help but eat!
When I was anxious to take the first bite, I frowned a little, it was so sweet! Isn't it the right way to taste? Leaving aside the filling, only eating the tangyuan skin, but there are some surprises, the tangyuan skin is smooth and delicious, and it is also very strong. I took a sip of the soup, hmm! Just the sweetness. With the tangyuan again, eat the whole bite, alas, or sweet. Isn't it the greater the hope, the greater the disappointment? I don't usually believe in this evil! Long-established gourmet shops are not something that money can pile up. After years of great waves and sand, if there is no bit of its own characteristics, it will definitely be ruthlessly eliminated by history. Maxima needs Bole, and food needs to meet acquaintances. I think that perhaps it is my taste deviation that affects the evaluation of Hujia Tangyuan.
To tell the truth, when my companions complained that the tangyuan was too sweet, I was eating the tangyuan but I was wandering, and a question mark suddenly appeared in my head: Hujia tangyuan, why is it so famous?
According to the official statement, the reason why Bijie Hujia Tangyuan is famous is because of its long history, but also because of the variety of fillings and tastes, which meet the various tastes of consumers. But, as consumers, why don't we feel happy? Is it too picky, or is there a lack of something important?
Speaking of tangyuan, I always can't help but think back to when I was a child, standing by the stove where the cooking smoke was thick, and my aunt was smiling and cooking round and large brown sugar dumplings for me. Every time I take a bite, I feel confident that this is the most delicious tangyuan in the world. Now, there is no such opportunity to eat another bite of human delicacy.
Such an association suddenly became clear. Bijie Hujia Tangyuan, why is it so famous? The reason is simple and not simple. The Hu family, which began to cook and sell tangyuan from the early days of the founding of the People's Republic of China, has been passed down from generation to generation. Is it not just such a cold thing as the secret recipe of craftsmanship? More, it is still the inheritance of the old taste and the care of the old feelings. A tangyuan shop, so far, must be the sweetest memory of generations of Bijie locals. And those of us who are foreign tourists often carry a admiring but impatient heart, and want to eat the earth-shattering taste buds in one bite. Such an impetuous and eager mentality, how can you slowly taste the feelings and sweetness of decades behind a tangyuan?
Wen | Contemporary Guizhou All-Media Trainee Reporter Wang Lin Editor| Hu Rong Editor| Yuan Yan Peng Qiwei
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