Today's culinary journey explores the diverse breakfast options enjoyed by the people of Hezhe, Shandong. From savory mutton soup to sweet caramelized sugar cakes, this adventure promises a delightful experience of local flavors.
Starting with Savory: Liu's Mutton Soup
The day begins with a visit to Liu's mutton soup, a local favorite. A bowl of mutton soup is accompanied by mutton fry and a large pancake. The mutton fry is cooked over a high flame, blending water and milk to create a unique flavor. The spices used enhance the taste.
Mutton Soup Experience
The mutton soup is described as smooth, fresh, and lacking any fishy smell, almost like drinking milk. The lamb, simmered over high heat for an extended period, is tender. The pancakes are slightly fragrant and chewy, pairing perfectly with the soup. Lamb offal is enjoyed for its fresh, crispy, and tender texture, seasoned with soy sauce.
History of Mutton Soup
The presenter shares that mutton soup was invented in Shan County over 200 years ago. However, the region's history of eating mutton dates back much further, influenced by Xuzhou's Pengzhu, who created various mutton dishes thousands of years ago. Pengzhu may have used local green yam, which, despite being yam, is not fishy.
Sweet and Savory: Shui Jian Bao and "Tea"
Next, the adventure moves on to Shui Jian Bao, pan-fried buns, and a local beverage referred to as "tea."
Shui Jian Bao and "Tea" Tasting
The Shui Jian Bao, sampled later in the morning, are a little cold but feature a chewy skin and a substantial meat filling. The "tea" contains noodles, peanuts, sesame seeds, and has a bitter taste. Despite the bitterness, the presenter finds the seasoning fragrant and the peanuts and beans flavorful.
Understanding the "Tea"
The presenter explains that this "tea" isn't traditional tea but rather hot water infused with various ingredients. It's similar to tea soup in Jinan, a fried porridge. The presenter also touches upon the geographical significance of Hezhe, situated between the ancient and new courses of the Yellow River, explaining the origin of the place's name ("Shui Jian Bao" means "water treasure")
Ending on a Sweet Note: Caramelized Sugar Cake
The next stop is a popular stall serving caramelized sugar cake, which has a long line. The cake is fried until crispy and is praised for its delicious flavor, possibly the best the presenter has ever tasted.
Sugar Cake Delight
The sugar cake is described as exceptionally crispy on the outside, with a hot interior. The presenter notes that this style of fried cake is common in various regions, where carbonated water is used after supplies are plentiful.
A Special Dish in Dingtao District: Wang Xijiang's Specialty
Finally, after a 50-minute drive, the journey ends in Dingtao District to sample Wang Xijiang's special dish, a large pancake filled with various meats.
Sampling the Flavors
The presenter tries several flavors, including braised pork, pork belly, and egg, with lean meat being particularly good. The ingredients include 30 jin of meat and 30 jin of noodles. The pancake is described as crispy on the outside, with a fragrant filling of meat, sesame paste, and noodles. Scallions are added for extra flavor. Other meats sampled included donkey meat and beef.
Historical Context
The presenter shares the legend that this dish was eaten by fortune-tellers in the Water Margin stories. More realistically, it's believed to have originated in the Ming Dynasty as a simple wheat pancake. Over time, as life improved, oil and meat fillings were added, evolving into the dish it is today. The meal is accompanied by mung bean soup with a slightly sour and light flavor.