1. Bama Xiang pig
Bama Xiang pig is precocious, handsome in appearance, short, small, short and round; Wide breeding, strong adaptability and strong disease resistance; The largest adult is about 45KG. Bama Xiang pig is world-famous, with thin skin and fine meat, thin carcass, bright red muscle, tender muscle fiber, white fat, delicious taste and rich nutrition. It is more delicious than civet cats, and smells delicious when cooking. Known as the "aristocratic family" of pigs, it has the reputation of "a neighbor of cook the meat is fragrant, and its taste is heard seven miles away".
Bama Xiang Pig is native to Bama Yao Autonomous County, Hechi City, Guangxi.
2.longpenghong tofu
In Zhuangxiang, the blood of pigs, cattle, sheep, chickens, ducks, geese and other livestock is regarded as delicious food and is favored by people. Yizhou people have not called blood by its name since ancient times, but called it "red", such as cow red, pig red, chicken red, duck red and so on. There is also a folklore: "Red can twist dust". People engaged in dust operations must eat it often to help "wring out" the dust in their stomachs. "This ancestral diet has increased people's interest in animal blood and doubled its value. Yizhou people eat animal blood in various ways. The most common is "red tofu".
3. Tofu Yao
Tofu Yao When you walk into Yizhou, no matter which town or village you go to, especially when you are a guest in a farmhouse far from the market, there will be porridge and wine for you. There is also a big bowl of "paste" in the rich dishes on the dining table. In the pale yellow paste, the green leaves are condensed with flowers and strings of "osmanthus". This bowl is "mushy" and the Zhuang people call it "tofu dish". Because the word order of Han and Zhuang languages is different, people in the city call it "Yaojia Tofu", that is, "Yaojia Tofu".
4. Colored glutinous rice
Colorful glutinous rice is sold in small handfuls every morning from the end of March to the eighth day of April in the lunar calendar, at various farmers' markets in the north and south of Yizhou. Many buyers, mostly housewives, carefully selected around the baggage to add another Zhuang style painting to Yizhou morning market. Young people don't know what these wild flowers and weeds are for, so they go up and ask their aunts and grandmothers curiously, and the only answer they get is "steamed glutinous rice". How to steam it is unknown to him (her).
5. Yizhou Zongzi
Especially the Dragon Boat Festival in May is an essential holiday food. Yizhou people call it Zongzi instead of Zongzi, and the production process is called "Baozongba". Making zongzi is not complicated. Pick out the sticky "big sticky rice", wash it, soak it in alkali sand, filter it, dry it, and then wrap the sticky rice and stuffing with fresh bamboo leaves into "dumplings" with different shapes, that is, zongzi. The simplest filling is a small piece of pork tenderloin wrapped in spiced powder; Add peanuts, mung beans, millet, lotus seeds, ginkgo, red dates, preserved duck and shredded chicken.
6. Yaozhai spiced smoked fish
The spiced smoked fish in Yaozhai "spiced smoked fish" is a traditional pickled fish in Yao Jia, which is a special dish specially used to entertain distinguished guests. When the guests came, the simple and hospitable host picked up one or two tails covered with smelly and spicy dregs from the small jar, accompanied by rich ginger and garlic wine and fragrant golden dried fish. After serving the table, the host took a knife and chopping board from the kitchen, cut off the head and tail of the fish, and then divided the table according to several people (including the host). Each person cut into pieces and sent them to his own bowl for the guests to taste. Because the fish has been cooked, it doesn't need to be cooked, so you can eat it directly.
7. Tofu balls
Tofu Garden The Panyang River in Bama, Fengshan County is the birthplace, and the Sanmen Haishou Garden Cave in its territory is the source of the Panyang River. In Fengshan Zhuang nationality, every festival or wedding banquet, there is an indispensable delicacy, that is, the tofu ball of Zhuang nationality. It looks like an orange, symbolizing auspicious reunion. Practice: The raw material is water tofu, but the process of making water tofu is complicated and quite particular. Water tofu must be hand-made and pickled with gypsum, so that the tofu made is fragrant and tender. Machine-made tofu can't make tofu balls.
8. Pumpkin wine
Method of making pumpkin flower wine: 1. Take a handful of pumpkin flowers, remove the stamens inside, peel off the hair epidermis of the flower stalk and wash it (note: the flower should be kept intact); 2. The stuffing and stuffed stuffing are made in the same way as the tofu jiaozi, that is, the fat pork, leeks and peanuts are chopped, and appropriate amount of salt, chicken essence and tofu milk are added. But my mother's method of making brewed flowers is to add a piece of water, tofu and pot stuffing, so that the brewed flowers are delicious. 3. Pour the stuffing into the flowers. Note: Don't fill the stuffing too full, so as not to break the flowers when cooking. After filling, fold the petals, insert a peeled pedicel at the top of the folded petals, and then steam or cook.
9.slag tofu
Slag Tofu Every summer, when you walk into Hanyao Village in Fengshan, you will see a vegetable soup on the dining table, which is a long-lived green food that people often eat-Yao Tofu is also called slag tofu. The method is as follows: 1. Grind one or two bowls of tender soybeans (green beans) into soybean milk (residue), then boil half a pot of water. After the water boils, pour the soybean milk (residue) into the pot, keep stirring until the soybean milk boils, and then drop about two spoonfuls of rice vinegar. 2. Take a tender pumpkin cucumber and shred it, peel and wash the pumpkin seedlings, and cut the tomatoes into pieces. 3. Pour the pumpkin, shredded cucumber and diced melon into the pot and cook with bean dregs, then add the hemp soup and cook with it, and put it into a bowl.
10. Zhu Longpeng
Raw materials of pig dragon touch: pig small intestine, pig blood, rice, corn flour, peanut kernel, salt, oil, spiced powder and so on. Method: Wash the small intestine for later use, stir-fry peanuts and mash them, then stir-fry them with pig blood, rice, corn flour, proper amount of oil and salt into a mud (not too rotten), pour them into the intestine, compact them, tie them at both ends, and put them in a pot and cook them with slow fire. Pig dragon can be eaten after dipping in water, or it can be fried in oil pan again until the skin is slightly yellow, and cut into pieces to be eaten as a staple food, which is more crispy and delicious.
There are many local specialties. Have you finished all of them?