Chapter 35 Just no chicken shreds

In Mr. Li Hanxiang's long serialization of "Thirty Years of Elaboration from the Beginning", there is a passage of Xiao Liba saying: "There is no chicken shredded skin." This reminds me of the taste of eating chicken shredded skin when I was a student. .Back then in Beiping, chicken shredded skin was a very common cold dish, but in Taiwan from north to south, there were at least 20 or 30 decent restaurants in the north, and I had never eaten chicken shredded skin that met the standard. I remember that when I was studying in Peiping, the school was not far from Dong’an Market, so every day for lunch, my classmates would meet up and go to Runming Building in Dong’an Market to eat together. On weekends and at the end of the month, I would always make a deal once or twice .The food expenses of the students are limited, but they can add fried Mushu pork, or stir-fried tenderloin, and a fried yellow croaker in time for yellow croaker fish.As for the chicken shredded skin, this is the most popular cold dish, so chicken shredded skin is always indispensable in every tooth-making festival.Runminglou is at best classified as a mid-range restaurant in Beiping, but its chicken shredded skin is one of the best among all Shandong restaurants.The famous Shandong Restaurant in Peking makes its own vermicelli, which is smooth, tender, and crystal clear. If the vermicelli of the waiting room should be thinned and chopped, it is really delicious and refreshing.Because we take care of Runming Building all the year round, we are regular customers. We are cooked in the hall, on the cabinet and on the stove, so we call it chicken shredded skin. .After I left school, I often had social occasions, and found that Dongxinglou’s chicken shreds were even better than Runminglou’s.The vermicelli is made by ourselves, needless to say, even shredded chicken with wasabi is particular about it: the mustard must be roasted and blended right away, so that the punch is just right; the shredded chicken is fresh meat with skin on, without purple breasts and white meat , so there is no feeling of wood and wood residue after the entrance, but the price of chicken shreds in Dongxing Building is twice as high as that of Runming Building, and it has to be turned!

People in Peiping eat vegetarian dishes, and they pay attention to going to the Sansheng Nunnery to eat them.The sulapi in the nunnery is also very famous. Not only is the vermicelli made by itself, but even the small ground sesame oil, green sauce, and high vinegar are also ground and brewed in the temple.The monks are not close to the pungent onion and garlic, saying that there is turbidity, and heaven and man will not talk about it, so mustard is also banned.They use burnt fried gluten powder for mixing skin, first feed the gluten as seasoning, crush it with rolling fried oil, and use it to mix noodle skin. It is both crispy and moist. Bigger.

Two days ago, I happened to meet an old classmate who ate chicken shredded skin in Runming Building. He said: "I have been in Taiwan for 20 or 30 years, from Taipei to Kaohsiung, and I have never had a satisfying chicken shredded skin. "I told him that all the northern restaurants here use dry vermicelli soaked in dry vermicelli, because the soaking is uneven and the time is not accurate, so the softness and hardness are different, and the thickness is different. It is not easy to pick it up with chopsticks. Now, if you want to thin and chop the noodles, then you can’t do it! In Taiwan, when you eat mixed noodles, you can only mix them in a pot. It is called "mixed", and it is actually almost fried.Stir-fry the shredded pork with chives first, and fry the soaked dried vermicelli in the pan. Although the vermicelli is not soaked in some places, it will become smooth and smooth after frying in the pan. Although the vermicelli varies in width, it is roughly the same Outrageous, comfort is better than nothing!