Qingnanjiao crispy meat cup
Because the geographical environment protection of Qingnanjiao Reservoir is in place, the original ecological environment is completely preserved. Therefore, the fish grown here are particularly delicious, among which the crispy pomfret is a must. The meat is crisp, fresh and earthy. It's really crisp in the mouth, fragrant in the teeth and cheeks, and it's memorable!
Liangxisha Pueraria
Sage Pueraria is also called edible Pueraria, raw Pueraria, etc. Starch is rich in protein, amino acids, vitamins and trace elements, and can be made into lotus root starch, vermicelli, noodles and cakes, with a fragrant taste. Shage produced in Liangxi Town is high-yield, high-quality, beautiful in appearance, white, crisp and juicy, rich in sugar and protein. It can be used as raw fruit or cooked food, and is loved by more and more people. It is a traditional crop in Liangxi Town.
Enping sesame seed cake
Enping sesame seed cake was created in the Ming Dynasty, with a history of more than 611 years. According to legend, the master who created the sesame seed cake was a young teacher in Enping. He first set up a private school to let the children of poor families go to school, but later, because there was no money to help, the private school was forced to close. But in order to make a living, he began to make sesame cakes and sell them. The rice flour used in making Enping sesame seed cake is made of glutinous rice, especially fine, sticky rice and glutinous rice, notoginseng, added with some sugar, made into cake, and baked into round sesame seed cake after ten days of fermentation. That cake is tender, sweet and delicious when eaten in the mouth, especially the baked wheat cake that has just come out of the pot. It is refreshing and crisp, and it can keep fresh taste even if it is put on for a few days. Enping sesame cake is called sesame cake without any stuffing. Of course, it can also be made into stuffed sesame cake with stuffing such as bean paste, bacon, chilled meat and barbecued pork.
Seto powder
During the Mid-Autumn Festival, Seto powder is the staple food in the northern part of Enping County. Seto powder is easier to eat than to do. From the selection of materials to the production, the process is quite complicated, and it must be made by the manpower of several households. First, the quality of October rice is selected, and the rice flour is dried for later use. When making, the water is boiled, and the rice flour is cooked (the ratio of rice flour to water varies depending on the flour quality, so it is generally appropriate to make the rice flour wet), mixed with raw flour, and rubbed evenly to form a columnar dough, which is rubbed with fingers. The vermicelli made of qualified vermicelli has no powder, and the mouth is soft, sticky, cool and smooth. Those who don't have the same style have a hard, astringent and mushy mouth, and lose the unique flavor of seto powder. Therefore, rubbing powder is the key process. After the water boils, put the powder trough on the pot, put benches at both ends, put the rubbed powder dough in the slot hole, plug it with a cork, then put one end of the wooden bar into the powder trough and the squeezing hole, and several people at the other end push it down hard, so that the vermicelli will be drilled out from the small hole at the bottom of the slot and lowered into the pot. After cooking, pick it up, rinse it in cold water and pick it up. When you eat it, you can use boiled water to make soup, and when you mix it with soup, it will become a unique glutinous rice flour. If you mix it with white sugar to make wine, it will have another flavor. Recently, some people use the old cylinder of diesel engine to refit the powder tank, screw the piston, and only use one person to operate it, which saves labor than the old powder tank. People in the world should eat rice flour, and they are no longer following the crowd as before.