Leiyang city is located in the south of Hengyang City, north of Wuling Mountain Range, bordering Anren County in the northeast, Yongxing County in the southeast and south, Guiyang County in the southwest corner, Fuling Water and Changning City across the river in the west and Hengnan County in the north. So what are the Four Treasures of the Study specialties of Leiyang? You might as well take a look at the relevant contents of Four Treasures of the Study, a specialty of Leiyang, which I pushed, hoping to help you!
Leiyang specialty Four Treasures of the Study:
Leiyang tobacco
Leiyang cigarette is a specialty of Leiyang, Hengyang, Hunan.
Leiyang sweet potato silk noodles
Leiyang sweet potato vermicelli is Huang Liang in color, fine and uniform, with good toughness, sufficient tension and soft and refreshing taste. It can be used as both a staple food and a dish, and is deeply loved by people.
Leiyang sweet potato vermicelli is very famous in Sanxiang. Many foreigners go to Leiyang to play, and their favorite specialty, besides tea seed oil, is sweet potato skin.
In Leiyang Village, every village can make sweet potato vermicelli. Around beginning of winter, it is the sweet potato harvest season. People pick the sweet potatoes one by one by the clear stream, wash them one by one, then throw away the rotten sweet potatoes, remove the scars, select good potatoes, put them in a stone mill, grind them into mashed potatoes, filter and wash out the bean dregs, which turn into white starch and hide them in vats. When they want to eat or rush the price, the villagers set up the stove, took out a steaming plate made of iron, spread a layer of tea seed oil on the bottom of the plate, diluted the sweet potato starch with water and steamed it in a steamer. When steaming, you should master the heat, otherwise it will cause dead skin or different thickness, which will affect the appearance and quality. After steaming, take the tin plates out of the pot one by one, then tear off the vermicelli evenly by the tension of the technique, hang them on the bamboo pole one by one to dry, then take them off after air drying, and bundle them according to the weight, with one kilogram packed in two kilograms. This is the "adhesion" of the finished product.
In Leiyang, the best sweet potato vermicelli is made by people in Xiaoshui Town 1 Tangcun Village. 1 Tangshan is green and the pool is clear. There are 100 families in the village. For generations, sweet potatoes have been planted and glued. 1 The "sticky" color of the pond is bright, white and blue, and crystal clear as jade. No matter stir-fried, hot pot, stir-fried or soup pot, it does not paste the pot, and it is smooth and tasty, soft and sweet, tender and chewy, and it is the best in sweet potato vermicelli.
Sweet potato vermicelli is cheap and delicious, and often eaten has the effects of prolonging life, resisting cancer, strengthening body and caring skin. The annual output of this product is about 2000 tons, and it sells well in Changsha, Tianjin, Nanjing, Hainan, Beijing and other places.
Processing technology of sweet potato vermicelli: paste mixing-spinning and steaming-cooling-bleaching-drying-finished product.
1, paste mixing: firstly, mix the sweet potato starch with cold water, and then slowly add water to make it into a thin paste, and the water consumption is about 2.5 ~ 3 times that of the starch. Then add alum water prepared in advance and stir evenly until there are no particles. Add 300 grams of alum per 100 kg of starch.
2. Top-rotating steaming paste: take about 60g of the prepared paste with a powder spoon and put it into a rotating disk. The rotating disk is a shallow disk made of copper or tin, with a diameter of about 20cm and a slightly convex bottom. After the batter is added, the tray floats on the boiling water in the pot and is stirred and rotated, so that the batter is evenly spread from the center of the chassis to the periphery under the action of centrifugal force, and at the same time, it is gelatinized and shaped according to the shape and size of the bottom of the rotating tray. When there is no white spot in the center of the batter, take it out with a tray and cool it in clear water. When steaming, it is necessary to stir the powder paste in the powder mixing tank from time to time to make it thin and uniform. This process is the key to making vermicelli, and it must be agile and skilled, with stable paste amount and uniform rotating force to ensure the consistency of vermicelli thickness.
3. Cooling: Put the scalded vermicelli in cold water for a while, remove and drain.
4. Bleaching: Bleaching the prepared wet vermicelli in acid pulp, taking it out after bleaching, and rinsing it with clear water.
5. Drying: spread the bleached vermicelli on a bamboo plaque or stick it on a prepared sorghum foil to dry, take it off after drying, trim it and pack it. After drying, the moisture content of vermicelli should not exceed 2% by weight, and it should be dry, without wet lumps and intact.
Leiyang sweet potato vermicelli is a kind of nutritious, low-cost and rich in starch, sugar, protein, vitamins and other nutrients. If eaten for a long time, it can strengthen the body and prolong life, especially as an excellent seasoning in hot pot. It is processed by traditional manual technology and does not contain any chemical preparation. It is a real pure green food.
Lei yang tan Cai
The main characteristics of Leiyang jar dish are fragrant, crisp, salty, spicy, sour and sweet, rich in nutrition and can stimulate appetite. Its processing is very particular, which can be described as varied. Take radish as an example. There are dozens of varieties of radish made in the jar, including pickled radish, bean curd radish, bean paste radish, salted radish, sweet and sour radish and so on. In Leiyang, almost all vegetables can be used to make jar dishes. The main products are radish, sword beans, beans, Chinese onion, kohlrabi tassel and so on.
Tanzi cuisine is a famous product in Leiyang. Its variety, fresh color, pure aroma and crisp taste are incomparable to any pickled vegetable.
The jar dishes in Leiyang are different from pickles, pickles and other pickles. What stands out is the "jar". The older the jar, the better it smells. The newly installed jar must undergo very strict technical treatment before it can be used. Every family in Leiyang has a row of jars, some of which have been handed down for generations. Even if the dishes are simply processed and put into these old jars, they can be pickled with a unique taste. If carefully processed, they will taste great. Therefore, pickles are not simply called pickles, pickles are just a kind of pickles. In a sense, altar dishes have the legacy of primitive tribes from practice to consumption.
First of all, it embodies the art of dealing with rich food in the farming era in practice. In the primitive farming era, there were not many things to eat. In order to survive the famine, fresh vegetables must be processed and stored. Through practice, people choose to seal food in clay pots, so jar dishes are produced. After thousands of years of oral communication and innovation, jar food has developed into a local specialty variety with unique flavor and diverse varieties.
The main characteristics of jar dishes are fragrant, crisp, salty, spicy, sour and sweet. It is nutritious and can stimulate appetite. Its processing technology is very particular, which can be described as varied. Take radish as an example, the first thing is to pay attention to the materials. Radish used to make jar dishes is the best local product of Leiyang New Street. The new radish is as big as a fist, spherical, rich in sugar, moderate in moisture and excellent in taste. Radish used for making jar dishes should be cut into pieces, washed and roasted. The baked radish is white and crisp, and the degree of dryness depends on the product category. There are dozens of radishes made in the altar, such as radish soaked in wine, radish with bean curd, radish with bean paste, radish with salt water, radish with stuffy seat, radish with sweet and sour taste and so on. Mix dried radish with tiger wine, Chili powder, chopped pepper, bean paste and various ingredients respectively, mix evenly on the altar and seal tightly. A few days later, the altar opened and the room was full of fragrance. It's crunchy when you bite it with your teeth. After eating, your teeth and cheeks still have a fragrance, which is memorable. In Leiyang, almost all vegetables can be used to make jar dishes. Some of them have better flavor after deep processing. For example, the practice of tofu altar dishes is quite complicated. Tofu is exquisitely made. First, the tofu is boiled with medium fire to remove the halogen, fermented and moldy, then roasted with slow fire until it shrinks, then added with salt, wine, sugar, Chili powder and various raw materials, and then put into the jar, covered with tea oil, sealed and eaten after half a year. After opening the altar, it is the top grade for farmers to entertain. After the tofu block is made, the remaining soup method is to marinate with vegetables such as pepper, cabbage, radish and garlic seedlings for more than a week, which is spicy and delicious, or with porridge, rice, wine or boiled water, which makes people drool and increase their appetite.
The charm of Leiyang Tancai lies in eating. When I was a child, I couldn't afford to eat in the canteen. The jar dishes I brought back from home were the same for more than a month. Leiyang people who work in other places must bring a jar of vegetables when they go home. Ordinary people drink porridge and wine, and also use jar dishes, which is commonplace. The way to eat altar dishes with cultural connotation is to "eat boiled water", which is actually to "eat" altar dishes with boiled water. It is the most grand festival for rural women in Leiyang, also known as "women's seats", which reflects the legacy of matriarchal society.
Every year after the Spring Festival holiday, women trapped at home for more than half a month in four villages gather in the main hall of Dawan. In the middle of the hall, they put a row of square tables filled with jars and plates pulled out from various families. There is a big pot in the hall. The bottom of the pot is on fire, and the hot water in the pot is boiling. Each woman holds a big bowl in her left hand and a pair of chopsticks in her right hand. They spoke boldly and shouted haha. From morning to afternoon, women's summer sleeping mats have been eaten until their personal impressions are vivid, their bellies are bulging, boiling water has burned several cauldrons, and the toilet has risen to several loads. The women's seat is not only a spiritual gathering of peasant women, but also a display of their talents. No one will take them for granted. For this grand event, they will do their best, grind repeatedly, and have poor skills. They intend to do their best in a battle, so that their skills are not amazing. Under the brewing of this unique local cultural soil, Leiyang's altar dishes have created unique local products.
In Leiyang, jar dishes are a must at home. Especially when the green and yellow are not connected, a few jars can be eaten by the whole family for a spring; A bowl of white water and a few pickles can make people recover at rest. They were idle, drank the wine in the lake, and the gods followed them.
Leiyang camellia oleifera
Leiyang Camellia oleifera is a specialty of leiyang city, Hengyang City, Hunan Province. The area and annual oil production of Camellia oleifera in leiyang city ranks first in the province, and it is known as "Hunan Oil Sea".
Leiyang camellia oleifera has a long history. As early as 1800 years ago, Leiyang people began to grow camellia oleifera. Its oil is famous for its pure quality, rich nutrition and Wan Li flavor. 1976, Hunan designated Leiyang as the commodity base county of Camellia oleifera. 65438+1 In late August, 983, the United Nations World Food Programme sent two planes1to Leiyang, China, to inspect the camellia oleifera forest. A year later, a United Nations aid project named "WFP- China 26962" was officially launched, and it won the double prize of "Renovation" in Hunan Province, ranking first in the province. The successful implementation of this project has greatly improved the yield and quality of Leiyang tea seed oil. After years of reclamation, transformation and renewal, there are 6,543.8+0.2 million mu of camellia oil forests in leiyang city, with an annual output of more than 4 million tons of camellia oil, ranking first in both area and output in China. Leiyang city was rated as "Advanced City of Camellia oleifera Transformation in Hunan Province" twice, and 1996 was awarded as "Advanced Unit of National Grain Aid Camellia Oleifera Project" by the Ministry of Agriculture, the Ministry of Forestry and the Ministry of Water Resources. In 2000, the city was named as "the hometown of national famous and excellent economic forest camellia oleifera" by the State Forestry Administration.
Hengyang gourmet
Hengyang is one of the two centers of Hunan cuisine, and its food is mainly spicy. The Lixin development zone under construction pays special attention to seasoning, especially sour and spicy, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste.
Hengyang snail
Also known as "drinking snails". Methods: Snails or snails with uniform size were placed in a clear water basin, and Jamlom was dripped with tea oil to make it spit out impurities and dirt. After two or three days, wash it with cold water, mix the lean meat paste with water, pour it into a basin to make the snails full, clip off the snail tail, add a little salt and rub it repeatedly, stir-fry it with a wok until the water is slightly dry, add tea oil and stir-fry until the fragrance is overflowing, and then add salt and Shaoxing wine to stir-fry. Stir-fry with ginger, pepper and soy sauce. Onion, garlic, monosodium glutamate and other condiments are boiled in a bone soup pot. When eating, scoop it out, hold the snail to your mouth, inhale and sip (drink) it. The snail meat belongs to people, hence the name "sip (drink) the snail". This soup is delicious, crispy, appetizing and refreshing.
The preparation method is as follows: silver carp with half a piece of fish head (fish head is mostly used now), wash and chop off the snout, cut several times at intervals, apply soy sauce on the front, apply bean paste on the cross section, fry in a pot of tea until both sides are golden, add soy sauce, sugar and water, cook the fish for a while, and then add tofu, mushrooms and ginger powder. Put it in a pot and pour in chopped green onion and monosodium glutamate. Eat it while it is hot, and the soup is delicious and refreshing.
wine
During the inspection in the Three Kingdoms, the county magistrate was afraid of nervousness and the rate of drinking mistakes was high. He ordered the county to ban the sale of shochu 10, and the lake wine made of glutinous rice was served. Lake wine is low in concentration, sweet and delicious, which is appreciated by Zhang Fei. The winery has improved the tradition, and the brewed Zhang Fei wine is rich in aroma, mellow and sweet, and contains a variety of glucose and 18 amino acids needed by human body. Regular drinking can prolong life, and can also be used as medicine, seasoning dishes and removing fishy smell. This wine was rated as the first yellow rice wine in Hengyang on 1985, and won the Great Wall Cup Award of the first Expo and the Quality Award of China Tourism Product Appraisal Meeting in Zhuhai on 1990. Products are sold to all provinces and cities in China, and the demand exceeds the supply. 1995 Zhang Fei liquor co., ltd was established, and Zhang Fei liquor production line was established to produce Zhang Fei liquor series products.
Boutique Yan Xi
China rattan tea in Hengdong, day lily in Wu Ying, dried goose yellow fungus and pigeon-scented squab are the most distinctive and representative ones in Hengdong. As soon as the product is listed, it is in short supply, which is the most affectionate gift. Hengyang Xiyan Food Chain Store, which was the earliest engaged in the marketing industry in Hengyang, made a total distribution. You can buy it at Xiyan chain store.
Stone drum crisp thin moon cake
Hengyang production 140 years. Hengyang Nanbeite Food Factory has carefully studied the ingredients of traditional crispy moon cakes and created exquisite ingredients. A new generation of Shigu brand, with fine workmanship, unique flavor, crisp and delicious, is deeply loved by diners at home and abroad. Shigu brand Suyue is made of 12 raw materials, such as high-precision sugar, maltose, refined flour, cream, animal and vegetable oil, rose, osmanthus fragrans, Joe cake, hemp seed, hemp seed, etc., and is refined by combining 14 traditional technology with modern technology. Golden face, beige bottom, round and moon-like, uniform thickness, about 10 0.5 kg. 198 1 won the national silver award, and 1988 won the gold medal in the first China Food Expo.
Hengdong Huangjiaozi
There are two kinds of yellow peppers in Hengdong: chopped peppers and dried peppers. Yellow pepper is located in Sanzhang Township, at the foot of Xiangjiang River, absorbing the aura of heaven and earth. The produced yellow pepper is famous for its slender, bright color, thick meat, good taste, good pepper shape and storage resistance. Chopped peppers are made from the finest yellow peppers by traditional methods. Its color is yellow, bright as gold, crystal clear, elegant, light as blue, elegant and long. Its taste is delicious, crisp and spicy, and it has the effect of appetizing and strengthening the spleen. Yellow pepper has been planted in Sanzhang Township, Hengdong County for 1800 years. The special sandy soil formed by sediment deposition in Xiangjiang gives Sanzhang yellow pepper a unique flavor, with thick meat, thin skin, crisp sweetness, bright color and small pepper shape, which is the best of all peppers. According to legend, in the Qing Dynasty, Peng Jun, the champion of Hengdong, brought yellow peppers to the court. After the emperor tasted it, he was overjoyed and appointed Sanzhang yellow pepper as tribute pepper. And asked for an annual tribute. Yellow pepper has high requirements on the environment, and it will have its unique flavor in a pollution-free environment, so it is a real green food.
Tanzicai
Tancai: As the name implies, Tancai is a kind of pickle pickled in a jar. It is an ancient, crisp, salty, spicy, sour and sweet vegetable with rich nutrition and easy to stimulate appetite. Pot dishes originated from people's lack of food at that time. In order to survive the famine, they chose clay pots to seal fresh vegetables for a rainy day. After thousands of years of oral teaching and innovation, jar cuisine has developed into a place with unique flavor and diverse varieties. Different from pickles, pickles and other pickles, jar dishes stand out. The older the jar, the more fragrant the dish is. The newly installed jar must undergo strict technical treatment before it can be used In rural areas, almost every household has several or even a dozen jars, and some jars have been handed down for generations. The production technology of jar dishes is known to every housewife. Not only can all vegetables be made into jar dishes, but they are also full of tricks. Take radish as an example, there are dozens of categories such as pickled radish, bean curd radish, salted radish and sweet and sour radish. Each kind has a different flavor, but it is a good food for porridge, bibimbap and wine.
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