The origin of Soviet morning tea and its refreshment

Morning tea is a pleasant pastime and can be regarded as an entertainment. Not only that, it also has the functions of warming the stomach, relieving boredom and helping digestion. Next, we will introduce the origin of Soviet morning tea and its refreshments. If you want to know, come with me and have a look.

The origin of Soviet morning tea;

Morning tea in Yang Tai can be traced back to the early and middle Qing Dynasty. "Take the first prize, stop tea before the rain, and try new tea after the rain." This is a poem by Zhu Yuting, a Taizhou poet in the Qing Dynasty. As the poet described, before the middle of Qing Dynasty, the teahouses in Taizhou only made green tea, during which famous teahouses such as Yuxuan, Luyulou, Guangshengju and Pinxiang were born.

In the late Qing dynasty, foreign businessmen and local people opened teahouses in succession, and the competition among their peers was fierce. In order to attract business, some teahouses sell dried silk, pasta and other snacks in addition to green tea. This innovative business philosophy has gradually influenced the catering industry in Taizhou.

At the end of the Qing Dynasty and the beginning of the Republic of China, tea houses such as Fuchun, Hailingchun, Yiyuan, Residence House and Dadong Restaurant came into being. Zhezheju is a well-known old shop in Taizhou Teahouse. Its shop used to be near Sunjiaqiao. In the Qing Dynasty, because this family's morning tea was very delicious, all Taizhou people came to Zhejiang to taste it, so that the business of this teahouse was so prosperous that it was difficult to sit late, but there were diners waiting in the store, which left a two-part allegorical saying among Taizhou Han people, that is, "How can I see it?" It shows that this person is stubborn and inflexible.

Dadong Restaurant was founded in the early 1940s. It's owned by a boss named Wu, from Dongtai. Boss Wu knows this industry very well. After he opened the shop, he changed the monotonous pattern of Taizhou morning tea varieties. He made great efforts in the quality and variety of morning tea, and introduced new varieties of morning tea such as fish noodle soup, shredded pork and steamed dumplings. Although the price is more expensive than other teahouses, it still attracts many diners to taste.

With the change of time, most of the time-honored teahouses no longer exist, but there are still many large and small shops dealing in morning tea on the streets of Taizhou. Among them, Fuchun Hotel, Wuzhou Hotel, Leather Bag Teahouse, Zhejiang Zheju and other hotels 10 are the most famous for their morning tea. Except Fuchun, several other hotels have now moved back to Taizhou Old Street.

Su-style refreshments:

When it comes to the varieties of morning tea in Yangzhou, Taizhou and Yancheng, the "protagonist" is dried silk. Taizhou dried silk was researched and created by Xing Guisen, a famous chef in Central Jiangsu. Xing Guisen was originally a disciple of San Ji, the chef. He is famous for cooking dried silk. During the Republic of China, Xing Guisen worked as a chef in Wanhua Building, Xicang Street, Taizhou. After painstaking research, he introduced hand-dried silk to the public.

Dried silk is cut from dried tofu. First, a piece of dried bean curd is evenly cut into about 20 pieces with a knife, then obliquely cut into filaments equivalent to matchsticks, and then poured into boiling water for repeated scalding. Because of the alkali, dried silk is soft and elastic to chew. Of course, dried silk itself is tasteless, and it is all blended by seasoning.

Soy sauce, water, sugar and salt are adjusted to moderate shade and slightly sweet and delicious. This process is called "cooking oil", and sesame oil is added to make it fragrant. Sprinkle shredded ginger, coriander, shredded carrot, peanuts and diced mustard tuber to make light and delicious dried silk. As for boiled dried silk, it is cooked with Yao meat, shrimp, mushrooms, bamboo shoots, fungus, vegetables, soup and other accessories.

When people in Yangzhou, Taizhou, Yancheng and other places eat morning tea, they mostly choose "Fuxiang" tea mixed with Anhui Kuizhen, Zhu Lan and Hangzhou Longjing. This tea is bright in color, rich and mellow after soaking, which combines the color of Kuizhen, the fragrance of Zhulan and the taste of Longjing.

This kind of tea also has an allusion. It is said that in the old society, tea in Taizhou teahouses was graded, gentry and wealthy businessmen drank Longjing, ordinary families drank Kuizhen, and foreigners in Thailand drank Zhu Lan. All three kinds of tea need to be paid. The next day, the teahouse mixed the remaining three kinds of tea powder and provided it to low-paid people such as drivers and porters for free.

Once, a relative of a salt merchant accidentally drank this kind of tea and thought it was very good, so he recommended it to the salt merchant. After the salt merchant drank it, he called this kind of tea with compound fragrance "Fu (Fu) Xiang" tea and recommended it to his friends. Over time, this "fragrant" tea became the new favorite of people at that time. Nowadays, "Fuxiang" tea has been popularized, and more people have enjoyed the happy time brought by this famous tea.

Pasta is the "finale" of Yang Tai Salt Morning Tea. Including fish soup noodles, fresh meat wonton, dry mixed noodles, boiled noodles, fried noodles and many other varieties, of which fish soup noodles 1942, which won the prize in Panama International Expo, is the most popular. The fish soup on the fish soup noodles is very elegant. The bones of wild eel, small crucian carp and big pig are stir-fried with onion and ginger, and then cooked slowly with fire.

After the noodles are cooked, put them into fresh thick fish soup, sprinkle with some small peppers and garlic leaves, and the attractive fish smell comes to the nose. With fresh and smooth noodles and mellow fish soup, the refreshing taste lingers in my heart for a long time. The old diners in Taizhou rated it as "thick mouth and moist stomach".

Like Cantonese morning tea, there are many kinds of snacks in Taizhou morning tea, such as crab roe soup buns, diced diced bamboo shoots, shredded radish buns, diced diced pork buns, mushroom vegetable buns, dried vegetable buns, shrimp dumplings, glutinous rice steamed dumplings, and layered oil cakes. The dough is made of high-quality wheat flour, and the stuffing is made of fresh vegetables, meat and aquatic products, which are steamed and cooked now, so the snacks with thin skin and full stuffing taste soft and delicate. If you want to try every snack, you can also choose a variety of snacks in the same cage.