Unexpectedly, this filming location of "Changjin Lake" is also a hidden gourmet paradise.

During this long holiday, whether you are traveling or resting at home, everyone must have seen a movie in their circle of friends - "Changjin Lake".

The box office on the first day of release exceeded 200 million and broke 5 box office records. As of 15:00 on October 6, the box office has exceeded 2.8 billion!

The film is based on the Battle of Changjin Lake in the second battle of the War to Resist U.S. Aggression and Aid Korea. It tells a magnificent history: 71 years ago, the Chinese People’s Volunteers went to fight in Korea. In the extremely cold and harsh environment, With their iron will and heroic and fearless fighting spirit, the Eastern Front combat troops pursued and killed the enemy bravely, reversed the battlefield situation, and demonstrated military and national prestige.

As a very meaningful historical war film, its filming location has also attracted the attention of some people.

Xiangyan Village in Xianju Bulu Township is one of the main filming locations for the movie. Xiangyan Village is about 7 kilometers away from the county seat and is surrounded by fields. Yong'an Creek makes a bend around the village, so that the village is surrounded by water on three sides and has dense forest on the banks of the creek.

The popularity of the movie has also made many people pay attention to the small town of Xianju. Before it becomes popular, I will introduce you to some Xianju food

The Eight Great Places of Xianju Bowl

Xianju Eight Bowls is an orthodox recipe for entertaining guests and friends among the Han people in Xianju, Zhejiang. It is divided into four upper bowls and four lower bowls: the "upper four bowls" are for drinking and the "lower four bowls" are for eating. , consisting of eight local dishes.

Using local high-quality ingredients and the chef’s exquisite craftsmanship, eight mouth-watering bowls can be made that are full of color, flavor and taste: Caihe lotus seeds, Xiangzi sea cucumber, Zhongli bowl of meat, Guojiu pickled fish , Dongbin big fish, Tieguaikao pork, Xiangu pork skin soak, and Guolao tofu.

Are you as curious as me, why are the names of these eight dishes related to the Eight Immortals? In fact, there is a little story behind these eight bowls:

Among these eight dishes, the more special ones are the pickled fish and knock-off meat. Paoyu is made from bread wrapped with dried salted fish and deep-fried until it is charred on the outside and tough on the inside. Knock-knock meat is really made by flattening and loosening the pieces of meat.

The stir-fried pork is actually a large piece of plump braised pork. The white lentils known as "lotus seeds" are a dessert. If you have the opportunity to go to Xianju, you must not miss it.

Tofu Balls

Meatballs are actually made in various places, but the selection of materials and production methods vary from place to place.

The special thing about Xianju Tofu Balls is the marinated tofu that goes with the pork. The production of marinated tofu has taken a long time in Xianju. It is more tender than ordinary tofu and does not have the peculiar smell of gypsum tofu.

The local pigs are pigs fed by mountain people with sweet potatoes and radishes. The meat is more fragrant and chewy than ordinary raised pork. Therefore, Xianju Tofu Ball uses these two as ingredients, which can be said to fully utilize the strengths of both.

Knead it by hand into a thick paste, take a ball and wrap it in the fried meat filling. The aroma of soy products and pork are perfectly blended.

In addition to paying attention to raw materials, Xianju people also have their own way of making tofu. Roundness represents the wish for family harmony, but this circle cannot be made into a round shape, but should be slightly rounded. The oblate shape is intended to warn family members not to be complacent and to continue working together as a team.

Heat the iron pot, add a little lard, when the oil is warm, add the meatballs, fry over medium heat until the surface is golden brown, add ginger slices, green onion and a little local old wine to enhance the freshness and remove the fishy smell. Add a bowl of mountain spring water, simmer for about 10 minutes, sprinkle with chopped green onion, and remove from the pot.

After taking it out of the pot, pour the soup on it. The highest state of the tofu and meatballs is that they are full of soup, loose but not loose. Take a bite and your mouth will be full of delicious flavor.

Chaiye Tofu

This kind of tofu is also called "Fairy Tofu" in Xianju. Although the name has the word "tofu", it actually has no bean content at all. . The raw material of this dish is the leaves of the "Guanyin tree", a wild shrub that can be seen everywhere in the mountains of Xianju.

According to legend, during the famine years, Guanyin used willow branches to sprinkle nectar on the world, and clusters of green trees grew. People picked the leaves, added their juice and plant ash to make tofu and ate it to survive the famine. Hence the name "fairy tofu".

This kind of plant does not appear in all seasons. It sprouts and grows leaves in spring, and flourishes in summer. It exudes a refreshing fragrance that is stronger than orchids. From an ordinary leaf to a square piece of tofu, the process is not complicated.

Wash the leaves in stream water and rub them. The leaves are juicy and the juice is rich in pectin. The kneaded juice will be cooked and solidified into soft lumps when cooled, similar to jelly, and the color is emerald green, like jade.

After cooling and solidifying, it is usually cut into large square pieces like tofu for easy storage and cooking.

There are no restrictions on how to eat it. If you like it hot, just stir-fry it. If you like it cold, add some sugar to make a dessert. If you like it salty, wrap it in minced garlic and add salt and soy sauce. Pour the sauce over the bowl.

Yongan River Fish

Yongan River is one of the eight major water systems in Zhejiang, originating from Xianju. When you go to Xianju, you have to eat Yongan River fish. Because the water quality is good, the fish meat here is particularly delicious.

This kind of creek fish likes to live in the crevices of rocks in the water. It has black stripes on its body. Its meat is thicker and more tender than ordinary creek fish. It tastes delicious and has soft fish bones.

Among the various cooking methods, "Braised River Fish" is the most unforgettable. It is characterized by a rich soup and braised River Fish in boiling oil. The fish bones become soft and the fish meat is delicious. , the food has endless aftertaste.

There are also some local restaurants that cook the creek fish and salt-braised tofu together. The creek fish is first fried until both sides are golden brown, and the salt-braised tofu is sliced ??and then added to the pot. The fish is fragrant and the tofu is tender and smooth. The combination of the two is indescribably exquisite.

Salty and sour rice

A bowl of rice that is absolutely indispensable on the dining table of Xianju people must be salty and sour rice.

In fact, there is nothing special about this bowl of rice. You can cook whatever you want, such as shepherd’s purse salty and sour rice, green vegetables salty and sour rice, lettuce leaves salty and sour rice, cabbage mustard salty and sour rice, cowpea salty and sour rice… … Whatever vegetables are fresh in season, we can make salty and sour rice, which will not only satisfy the appetite but also be welcomed by the stomach.

Regarding the origin of this bowl of rice, which is the favorite of Xianju people, I have also found it for you:

If you want to make a delicious bowl of salty and sour rice, start by making it You can't be distracted when it comes to rice soup. The water is boiling and the rice is half-cooked. Quickly use a fishing rod to remove the water. The rice must not be overcooked, otherwise it will become soft and sticky, with a bad taste. You need to pour cold water on the rice to cool it down, so that the fried salty and sour rice will have distinct grains.

A bowl of salty and sour rice and a bowl of rice soup are the ritual feeling that eating salty and sour rice should have.

It is more convenient to drive to Xianju. By train, there are 4 accessible stations, namely Xianju South Station, Linhai Station, Yongkang Station, and Taizhou West Station. Among them, Xianju South Station to Xianju The county seat is about a 15-minute drive, and the other three stations are about an hour's drive from Xianju County.

The main attractions here are: Shenxianju, Jingxingyan Scenic Area, Gongyu Village... Of course, you can also come to the small town to experience slow life for the food.