Bowl-shaped steamed buns, Pingyao beef, Taigu cakes, braised pork, Eight Treasures Soup, braised mutton, and cured donkey meat.
In recent days, bowl-shaped steamed buns have been one of Zuo Ling's most frequent foods.
Mix flour with warm water to form a paste, then add a certain proportion of salt water and rapeseed oil to make a thick paste. Pour the paste into a small dish about five inches in size, steam for about fifteen minutes, and after cooling, cut into strips or slices.
It can be stir-fried or eaten cold.
It can be eaten cold, cut into noodle shape and mixed with vinegar, minced garlic, sesame seeds, star anise water, chili powder, sesame oil, etc.
Stir-frying, usually with bean sprouts and shredded egg, plus Jinzhou's famous vinegar and soy sauce, creates an irresistible aroma that makes your mouth water.
Whenever Zuo Ling eats a delicious bowl of rice cake, she orders dozens of portions to be sent to her space so she can savor them slowly in the future.
Pingyao beef is famous, and Zuo Ling has tried both the beef from the restaurant and various vacuum-packed beef.
In conclusion, just like the beef on the halal street, there are good and bad options.
If it's delicious, I'll buy anywhere from one or two hundred pounds.
Beef from Pingyao, pancakes from Taigu.
Meat without pancakes, or pancakes without meat—that's not Zuo Ling's style.
It is said that Taigu cakes can be stored at room temperature for half a year without getting moldy or spoiled, and can maintain their soft texture and original flavor.
Zuo Ling's first thought was that her ancestors must have been very experienced in making cakes that could be preserved for so long, which meant they were very skilled at escaping famine and fleeing for their lives.
People from Taigu are more likely to survive longer than people from other places when natural disasters strike.
Unfortunately, I couldn't find any good Taigu cakes, but I reluctantly bought a few to show that I had been to Taigu.
The deep-fried pork surprised Zuo Ling.
Maybe it was luck, or maybe it was because stir-fried pork is easy to make.
All the braised pork dishes that Zuo Ling had eaten at were quite delicious, and each had its own unique flavor.
Soon, more than two hundred servings of fragrant braised pork were piled up in the space.
The main ingredient in Bazhen Soup is mutton, which you can taste, while the visible ingredients are astragalus, lotus root, and flour.
The remaining four delicacies were unidentifiable by taste or appearance; all that was known was that they tasted delicious.
Use your imagination, gaze at the milky white Eight Treasures Soup, and imitate a gourmet's gesture of nodding and swaying your head:
This soup is warm and nourishing without being greasy, refreshing and delicious, filling and invigorating blood circulation, nourishing yin and tonifying the kidneys.
These sixteen words were the most insightful things Zuo Ling could say.
Lamb offal stew and lamb offal soup are two of the top ten famous dishes in Longcheng.
I don't know the difference between the two. The waiter served me either stew or sliced meat, and I couldn't tell the difference at all.
Whether it's stewed or sliced, if it tastes good, I'll stock up on it all.
The steaming hot stew, or the sliced meat, warmly entered Zuo Ling's space.
Braised mutton was one of the pleasant surprises of my trip to Jinzhou.
In a rural restaurant, Zuo Ling ate eight plates of lamb ribs in a row, each costing 20 yuan.
In the end, they bought up all the braised lamb ribs and braised lamb meat in the store that day.
Unfortunately, the schedule was too tight, and I simply couldn't find the time to come back and order more.
The cured donkey meat was another pleasant surprise.
Zuo Ling had only ever eaten cured pork before; this was the first time she had ever tried cured donkey meat.
This "la" is not the same as that "la" (腊). Although they both contain the character "la" (腊), their flavors are completely different.
Sichuan-style cured pork is smoked with pine branches, but cured donkey meat has no pine branch aroma at all.
In Zuo Ling's conventional understanding, only meat with the aroma of pine sap can be called cured meat.
After visiting Jinzhou, I realized that "La" might refer to the twelfth lunar month, rather than the practice itself.
No matter what, dragon meat in the sky and donkey meat on the ground.
Zuo Lingjue can't sleep well without stockpiling some donkey meat that rivals dragon meat.
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