Finding China 丨 Jilin Fry Fan: Hometown of Hutongkou

China News Agency Jilin, July 14th: Jilin fried powder: nostalgia in Hutongkou

China News Agency reporter Shi Hongyu

There is always a bowl of fried powder in the Jilin people's "hometown memory".

This "grass reckless" snack, raw material is almost renocent: sweet potato starch adds a little salt and alum, boil water, cool down, condense into solid state, and cut into pieces and fry the pan.

Sesame sauce, garlic juice, soy sauce, vinegar, sauce, chili oil, coriander ... If you want to be salty and sweet, it is still sweet and sour.

At the end of Henan Street, a century -old commercial street in Jilin City, "Mrs. Lao Zheng Fry" is a "hidden in the city". Many Jilin people in this dozens of square meters of old shops "eat" their families from their students to set up their families, and they returned to their hometown. They also came to Hutong to find the old taste in the old days.

The 58 -year -old Gong Shuling has been taking care of the frying powder stall with her mother -in -law "Lao Zheng" Zheng Guiqin since her 20s. After a tricycle, a simple shed, and a tin house, she is based on the commercial street of the inch.

In the 1990s, because of sweet potato harvest and easy to get ingredients, fried powder became the first choice for many businessmen. "20 meters on the street, 8 frying powder stalls." Gong Shuling said, but they also accumulated the retorters from then on.

"For 40 years, no matter how popular the taste changes outside, it is still old -fashioned." Many mature customers are unforgettable that the hot air standing in the snow to eat fried powder.

Li Guoan, a 74 -year -old loyal "fan", "eats" from the youth. He said that the frying powder was chewy when the frying powder was just in the entrance. Special taste of juice and powder mixing together.

Gong Shuling said that frying powder can be bought in the market, but she and her mother -in -law have always insisted on making themselves. "In the past 40 years, the powder formula has never changed." The fried powder pieces of each store have different taste. She and her mother -in -law insisted on a sufficient amount of starch, with less alum, and fixed time.

The material is only one of them, and the most tested craftsmanship. The powder is fried in a pan in a pan until it is completely cooked. The control of the heat is extremely critical: the powder must be coke and tender outside, crystal clear, and chewy at the entrance.

Gong Shuling is very familiar with many diners. Some of them came to the store when they were in elementary school, and they had their lover and children when they came. And the latest group of customers, just a few years old.

Unfortunately, Zheng Guiqin died 5 years ago. There are still photos of the elderly and customers on the wall of the restaurant. Before his death, Mrs. Zheng gave the shop to Gong Shuling's mother and son, and asked "the shop to be opened."

Whenever the winter and summer vacations and holidays, they return to their hometown and relatives and friends who are reunited often full of this small shop, and many people stay outdoors and wait.

Wang Jiaqi, who settled in Shanghai, came to the store every time he returned home to visit his relatives. "That's an important part of Jilin flavor." She said, no matter where you go on a business trip, he will go shopping in the streets and find a bowl of fried powder in his spare time, but you can't taste the taste of your hometown.

Some guests living abroad are more persistent. At their strong demands, the old fried powder shop launched a vacuum packaging product. "Both my son and I think the taste after packaging will not be better than eating." Gong Shuling said, "But they said it doesn't matter, they just want to remember the taste of my hometown." (End)

- END -