Miao people in Songtao area have always had the habit of raising fish in rice fields. During the autumn harvest, families with many fish can collect hundreds of kilograms of fresh fish. I couldn't finish eating it at home for a while, and I didn't have the conditions and habits to sell it in the market in the past. I cut the fish open, removed impurities, put a proper amount of salt, and dried it. After the water evaporated slightly, I wrapped it with corn flour (or rice flour) and spices and sealed it in a ceramic jar. After a month or two, the fish tastes slightly sour and can be eaten. After the fish turned sour, the bones were almost soft. Sour fish can be eaten raw, or shredded ginger and chopped green onion can be put into a bowl and put into a rice cooker. The cooked fish is also cooked and delicious. It is a convenient and rare food with table. If Miao people have distant guests, they often treat them with courtesy and are very popular with them.
The Miao people's "five-eight-elimination" and "five-eight-elimination", that is, sour soup, is a recipe invented by the Miao people in their early life practice and a health-care diet drink, which has a history of more than 2,000 years. To make "58Xiao", first, raw corn (corn) is ground into powder, sprinkled in about 3000 ml of boiling water, and stirred evenly to make slurry. Then, clean 2-3 Jin of tender radish and cut it into 1-2 cm long, put it in the pot and stir it with corn syrup for a while, then take it out of the jar quickly. The mouth of the jar is sealed with tung leaves, covered with slate, and placed on the kang or beside the stove to keep it slightly hot. After two days, the soup can be taken out. After eating more than half of it, cut the raw radish and put it directly in the jar, so you don't need to cook it any more. About 300 ml of clear water soup can be added to the jar every day to maintain the flavor. If the flavor remains the same, there is no need to make a new one. If necessary, you can make it according to the previous method.
Braised duck with pine peaches, also known as braised duck with Liaogao, is a famous local delicacy of pine peaches. For hundreds of years, it is not only loved by local people, but also famous abroad and favored by Chinese and foreign diners.
To make Liaogao braised duck, we should pay attention to material selection, soaking, batching and viewing. Choice: Choose a duck. Each selection should form a batch, which is convenient for processing. Ducks should be old, disease-free and well-proportioned. Soaking: After the ducks are repaired, they must be soaked in raw water and soaked in bleeding water to avoid fishy smell. Ingredients: There are more than 30 kinds of ingredients commonly used in braised duck, such as Sannai, Baikou, Tsaoko, Cinnamon, Lilac, Cinnamon, Sunflower, Dried Onion, Zanthoxylum bungeanum and Ginger. Look: it just depends on the temperature of medicine, seasonal temperature, the size of the pot, the proportion of medicine and so on. The preparation of medicinal materials depends not only on experience, but also on actual situation. For example, some main drugs, such as Sannai, are easy to stop when put too much, tasteless when lacking, and the quantity is extremely difficult to grasp. Seasonal climate is closely related to halogen color. For example, in winter, the temperature is low, the light is weak, the color should be aggravated, in spring and summer, the temperature is high, the light is strong, it is easy to steam yellow, and the color should be lighter. The proportion of medicine and water should be determined according to the size of the pot, so that the light and heavy components in the proportion of medicine, salt and color can always be consistent.
Liaogao braised duck has always been famous for its color, fragrance and taste in the border areas of four provinces. In recent years, due to many factors such as trade, cultural activities, sightseeing and so on, more and more people know and love Liaogao braised duck. Huaihua merchants call it "Southern Roast Duck", and Zhucheng friends call it "Songtao Salted Duck". Every time an outsider gives a peach, it should be wrapped in a bag and put in a box. As a result, tourists outside the county said, "If you go to Songtao and don't eat braised duck, you will never come to Songtao again." Decades ago, "Luo Xuan braised duck" on Yangfang Road was the most popular braised duck in Liaocheng. Now, Liaocheng also has the tradition of more than a dozen masters, such as Jiang in Guantian Street, and has formulated new laws to promote the food in this unique place.
Rotten buckwheat rice tofu "Rotten buckwheat rice tofu" was first produced in the late Guangxu period of Qing Dynasty and is famous for its delicious color. Its main raw material is "oily" rice from Xiangshui Cave in Shichang, which is boiled with the spring water of Xiangshui Cave, so it is also called "oily rice tofu".
Xiangshui Cave is one of the eight scenic spots in Songtao. This place has a mild climate and pure water. The "oil" rice produced three kilometers away from the lower limit of the cave has the characteristics of "jade in color, pearl in grain and zongzi in fragrance". In the Qing Dynasty, it was named "Gong Mi" and presented to the imperial court. The ancients once wrote a poem praising: "People are outstanding, the water is flying, the oil is sticky, the color and taste are good, and they are called treasures, and they are ordered to pay tribute and offer fresh food. Although the title of "Gong Mi" has a long history, it has never declined. Nowadays, every autumn harvest, the superior has specially ordered the storage and storage, and it is remarkable that it is not mixed. The local people use this kind of rice to make rice tofu, with a little seasoning, which has a unique flavor. When it was moved to the market for trial sale, all the consumers praised it, hence the name "oily and delicious rice tofu".
Around 20 years of the Republic of China, Huang Changgui (nicknamed "rotten bridge"), the chef of Nanmen in Liaogao Town, was good at cooking. He improved the processing technology of rice tofu, from beating and grinding rice to cooking in pot, making it green and elastic, cutting it into small squares, cooking for a long time, adding pepper, ginger, onion, red pepper noodles and crispy meat whistle. As soon as it goes on the market every day, customers are crowded with food, which is in short supply. If you fall behind, you will regret it, because you have no luck to eat. In the past, all the guests in the county were breakfast noodles (chicken soup and silver noodles), night wine (desktop) and afternoon tea (cakes and fruits). Since the rotten Qiaomi tofu came out of the market, the guests asked to eat his rice tofu instead of breakfast noodles and afternoon tea. Until the evening, even if the table was full of precious dishes, it was boring. Local students who go abroad for further study or those who travel far away on business, that is, Songtao people in Hong Kong, Macao, Taiwan, the United States and Europe today, are often convinced of Jojo's rice tofu, and they spoil it and think it is precious.
After liberation, Master Huang Changgui died unfortunately, and no one in the family was engaged in catering business, which made this flavor snack almost lost. Bellon, an old chef in Houguantian Street, was impressed by time and recalled by Huang Changgui's wife. Combined with years of exploration and practice, this special flavor will eventually be passed down. 1987, Master Long participated in the flavor snack competition held by various provinces and regions, and won the first prize of "Tongren region flavor snack" and the second prize of "Guizhou province flavor snack", and was invited to participate in the food production exhibition of five provinces and regions.