Handmade tofu

The more common the ingredients are, the better the cook's skills will be tested, and the delicacy precipitated by time is incomparable with modern machines. Do you still remember the scene of beating tofu at home? Before tofu is formed, you can't wait to drink a bowl of soybean milk. When you think about it carefully, the greatest pleasure is not the moment when you eat, but the happy time when you work with your family in a careful and cumbersome process.

Ciba

Ciba is a physical activity, and it is absolutely impossible without a man. Nowadays, it is sold on the streets in Qichun, and there are fewer and fewer people who do it themselves. However, in some villages in Qichun, people are still happy to do it by hand, because they think that the taste they make is better than that they sell. Being a pursuit eater is happier than anything else.

grind your own sesame seeds and mix them with sugar. Sprinkle it on the well-made Ciba, and it is soft and sweet, filling the whole mouth, which is a strong hometown flavor. One bite is not enough, you must have a dozen!

Juan Jian

This photo was provided by netizens. Guess which cook in Qichun made it? The green coat makes people's appetite increase greatly. The stuffing inside is even more appetizing, with the fragrance of sesame seeds, which makes people memorable when they eat it. Qichun people invented such a unique food with hard hands and wise minds. I wonder if everyone has eaten?

pig intestines are filled with glutinous rice

I haven't eaten this by hand for a long time. Wash the fresh pig intestines, fill the soaked glutinous rice, tie it in sections, steam it in a steamer and cut it into pieces. Although it's simple, the operation can't be vague at all. It's exhausting just to wash the pig's large intestine. (If it's not cleaned, hehe ... everyone knows)

You can eat it after cutting into pieces, and it's more delicious with dipping sauce. There are also foods that are fried in a pot.

Artemisia scoparia

Picking Artemisia scoparia from the roadside home and turning it into delicious food on the table can not only satisfy the stomach, but also make it full of color, flavor and flavor. The people of Daxie are simply gourmets. Grandma used to say: Artemisia can't make money, it just takes time and thought, and every step must be done well to taste good. Isn't life like this? When we are busy making money and eager to prove ourselves, we want to buy everything with money, only to find that the really beautiful things can't be bought by money.

Qichun celery

also known as "Qicai", alias "sunflower", "winter sunflower" and "Chukui" is abundant in China, hence the name of Qichun county. Qichun celery can be divided into "celery" and "cress". Apium graveolens has a slight taste of traditional Chinese medicine, commonly known as "medicinal celery", and there are two kinds: red and white. Blue in color, fresh in taste, crisp and tender in stems, rich in protein, sugar, minerals and carotene, it is not only a common vegetable, but also a regular seasoning, and has the medicinal functions of preserving blood and nourishing essence, dredging collaterals and benefiting qi, lowering blood pressure and treating children's vomiting and diarrhea.

Qichun sour rice noodle

Qichun sour rice noodle is a specialty of Qichun County, Huanggang City, Hubei Province. Sour rice flour is a local product in Qichun County. It is made of high-quality early indica rice through 15 traditional folk processes such as natural fermentation. It is crystal clear, sour and delicious, and has a unique flavor. Qichun sour rice noodles are protected by geographical indications.

celery

When Su Dongpo was banished to Huangzhou in the Song Dynasty, he cooked the local celery with the spring dove brought from his hometown, leaving a dish of "celery and spring dove". In the Ming Dynasty, Gao Qi lamented in the poem "Qin": "When you cook rice, you will remember the green mud; when you cook soup, you will think of the blue stream. There is no way to offer your door, and you will sigh at the case. " In the Ming Dynasty, Xu Wei sang in the poem "Fu De Qin Bud": "Youth is full of water, and Qin spits out small buds.

qichun coix seed

qichun coix seed is large, with deep and wide abdominal groove, and it is soft, sticky and fragrant after cooking.

with its unique quality, good efficacy and huge market potential, qichun coix seed is gradually favored by consumers and markets. Its products are exported to more than 31 large and medium-sized cities in China, such as Wuhan, Nanchang, Changsha, Shanghai and Guangzhou, and exported to Japan, South Korea, Southeast Asia, Taiwan Province and other countries and regions.

qichun loach drilled tofu

qichun loach drilled tofu is a famous local dish. Its preparation method is: take yellow live loach with thick little finger, keep it in clear water for one or two days, and ask it to spit out its abdominal viscera. Heat the pot on the fire, add sesame oil, chopped green onion, ginger rice and other condiments, put fresh and tender tofu in the whole, then add loach, and simmer slowly. The loach is heated and drills into the tofu until it is mashed. When the loach can't drill and the tofu whirs, increase the firepower, add a proper amount of lard, soy sauce, refined salt, garlic paste, white vinegar and spiced powder, turn over and stew for a while, and put some chopped green onion when taking the pot.