Take stock of the ＂hot dishes＂ of the National Day holiday. Tourists： Eat it, it’s great!
On the day of national celebration, family reunion and friends gathering, food is an indispensable part. The local specialties not only represent the local flavor and culture, but also connect people’s emotions.
Shanghai: Eight kinds of ingredients are cooked in eight hours, and the Babao duck is fragrant.
During the National Day holiday, Shanghai Yuyuan Garden ushered in a large passenger flow. Many people come here to admire the antique buildings of Ming and Qing dynasties, and try the local dishes with thick oil and red sauce, among which Babao duck is almost a must.
An old-fashioned hotel in Shanghai Yuyuan Garden was packed as soon as it opened. The reporter saw that the traditional famous dish Babao Duck was found on almost every table.
Tourist:It’s a Shanghai dish, which is different from Beijing roast duck. Beijing roast duck is very chewy and textured. This is very soft, the feeling of melting in the mouth.
Tourist:It gives me the feeling that it is fat but not greasy. The fat and umami of duck have entered the glutinous rice very well, and the glutinous rice has a meat flavor and a fresh flavor.
Tourist:I ordered squirrel mandarin fish, barbecued pork and eight-treasure duck. The eight-treasure duck is delicious and tasty.
Chinese’s food tradition is often linked to numbers. Babel duck is named after eight kinds of ingredients used as fillings, which means a happy reunion. It is an indispensable food on the table of Shanghainese on holidays.
Hotel Chef Luo Yulin:Our eight-treasure duck uses the white striped duck from Zhejiang, and its meat quality is tender. There are eight kinds of raw materials in the eight-treasure duck, including four kinds of meat and four kinds of vegetables, chestnuts, ginkgo, bamboo shoots and mushrooms, which are four kinds of vegetables, and the four kinds of meat are chicken breast, chicken gizzard, ham and pork belly.
In addition to rich ingredients, the production process of the eight-treasure duck is also very particular. The cooked duck is spread all over the inside and outside of the duck with yellow wine and soy sauce, and then the fried "eight-treasure" ingredients are mixed well with glutinous rice, stuffed into the duck’s belly, and finally put into a pot to shape, and then sent to the steamer.
Yiliang, Yunnan: Roasted Duck in Yiliang, a non-legacy on the tip of the tongue with thick duck meat in autumn
Yiliang roast duck is famous for its crispy skin, tender meat, bright red color, fat and thin alternate, and it is one of the intangible cultural heritages in Yunnan Province. Because the main method is roasting, it is often compared with Beijing roast duck, so it is also called Yiliang roast duck. At present, it is the autumn harvest season in Yiliang County, Kunming, Yunnan Province. Xiaoma Duck is eating grains and putting on autumn fat in the field to gain weight quickly, so that diners can taste the delicious Yiliang roast duck.
This is a roast duck shop in Yiliang County, Kunming. Although it is necessary to queue up for a call, diners are still waiting patiently and expecting delicious roast duck.
Tourist:I’m from Wenshan, Yunnan. We used to come here for dinner every time we went to Kunming, because their little duck was very famous and delicious.
Tourist:I think the taste is still very good, it is rich in oil, and the taste of salt and pepper is not the same as what everyone usually eats. This is the special place.
From slaughter, blowing, air drying to roasting, the production process of Yiliang roast duck is very particular. The roast duck in Yiliang is made of local unique little Ma duck, which is cooked in adobe stewing furnace, and pine branches are used as fuel, which has no smoke and ensures sufficient barbecue temperature, so that the roast duck skin is crispy and not burnt, and the meat is crisp, fresh and sweet, soft and tender.
Zhou Xiyue, the fifth inheritor of Yiliang Roasted Duck, an intangible cultural heritage in Yunnan Province;Our roast duck in Yiliang is cooked with the pine needle leaf after it is heated by the open flame, and it is braised with its residual heat. We cut the whole duck into chunks.
In Yiliang, citizens can not only taste the delicious roast duck, but also watch the cooking process and the opening ceremony of the roast duck at close range and feel the unique charm contained in this intangible cultural heritage.
Dongping, Shandong Province: Different ways to taste tender and smooth fish have different flavors.
Dongping Lake, located in Dongping County, Tai ‘an, Shandong Province, is the second largest freshwater lake in Shandong Province. During the National Day holiday, many tourists came here to enjoy the beautiful lakes and mountains, and more importantly, they were attracted by the fresh fish here.
In the hot pot restaurant of aquatic fish on Dongping Lake, tourists eat steaming hot pot and enjoy a leisurely holiday time.
Tourist Zhang Qinxin:I feel the meat is delicious, and it feels great with the hot pot I like very much.
The ingredients of the hot pot are mainly fresh fish from Dongping Lake. The fresh fish are processed, pickled and matched with the secret hot pot bottom material, which makes them smooth and delicious. In addition to making hot pot, fresh fish is also commonly steamed and braised in brown sauce, which has different flavors and delicious taste, and is an indispensable food for tourists on the table.
Tourist Zhao Wei:They recommended a lot of local delicacies to us, such as wild carp in Dongping Lake, stewed fish in pot, steamed fish, scallion fish, and lake fish soup, which were particularly delicious.
Li Yu, manager of fish hot pot restaurant:During the holiday, our fish sold about 500 kilograms and 160 pieces every day.
When you come here, in addition to tasting fresh fish, local lively performances are not to be missed. Fireworks shows, drone light and shadow shows, and non-legacy iron flowers in scenic spots such as Dasong Sleepless City and Baifoshan are on the scene one by one. It is estimated that Dongping will welcome 400,000 tourists during the National Day holiday.
Xinxiang, Henan: Eat braised mutton and taste the mellow Henan cuisine in boiling gravy.
In Xinxiang, Henan Province, many citizens choose to enjoy the lakes and mountains of the South Taihang Mountain on foot and taste the local specialties — — Braised mutton. It not only brings you a new experience in taste buds, but also brings a touch of warmth in autumn.
At eight o’clock in the morning, this braised mutton shop is busy. The chefs have to stew the mutton bone soup until it turns white before opening at noon, which is also an indispensable base soup for making braised mutton.
Hu Shengbin, owner of a braised mutton restaurant:Our braised mutton is a broth made of fresh sheep bones, and the meat is a local Huixian lamb of eight or nine months old. The braised mutton combines the characteristics of Sichuan hot pot and Central Plains mutton marinade, and the meat is rich in sauce flavor, ruddy in color, and has no mutton smell.
Braised mutton has not only the scalding heat of hot pot, but also the mellow flavor of Henan cuisine, forming its own style. It doesn’t need dipping like traditional hot pot, because the ingredients themselves are delicious enough, and the secret of delicious food is hidden in this bag of ingredients.
Hu Haoyan, chef of a braised mutton restaurant:This package is the key to our braised mutton. The secret recipe contains more than 30 kinds of spices such as star anise, pepper, fennel and cinnamon.
This holiday, customers who come to taste braised mutton are in an endless stream, and a pot of steaming braised mutton warms the stomach and heart.
Mr. Yuan, citizen:With my family, let’s taste this delicious food together. Mutton is also very nourishing in this season.
Tourist Zhang Jing:During the National Day holiday, I came to Xinxiang, Henan Province to find friends to play and visit our South Taihang, just wanting to have a bite of our authentic braised mutton in Xinxiang, Henan Province. I ate it today. It’s great!