The rice noodle crossing the bridge from Jianshui is not only delicious, but also has a moving source. According to the genealogy of the Liu family in Jianshui, during the Daoguang period of the Qing Dynasty, a chef named Liu Jiaqing opened a rice noodle shop named Baoxinglou on Jishi Street. Xianfeng (1854) One morning in Jiayin, a well-behaved and well-dressed man came to his restaurant to eat rice noodles. He asked Liu Jiaqing to make soup with rice noodles according to the method he introduced. The method is: take a pork tenderloin slice, knead it evenly with small powder water, put it in a big bowl, pour a spoonful of cooked lard on the pork tenderloin slice, cover it with a few ground pepper leaves, then scoop a spoonful of boiling grass bud fresh meat soup into the bowl, and put rice noodles into another bowl. After the shopkeeper did this, the customer first stirred the rice noodles in the soup with chopsticks for a while, and then put them in the soup bowl to eat. This man is Li Jingchun, a native of Xinqiao Street, Jianshui, and a Jinshi of Daoguang Yiwei (1835). He has been an official in other provinces for many years. After returning home, he imitated the "pot washing" way in other provinces and tried to eat thin slices of raw pork with little powder water, which was very delicious.
Steam boiler is a unique cooking appliance in Jianshui. Flat and round, with lion ears, and a conical steam pipe in the middle of the bottom, which is used to inject steam into the pot from the bottom. The exterior is decorated with flowers and calligraphy, antique, elegant and chic. When cooking, separate the chicken, fish and meat pieces, put them on a steamer filled with water without adding water, and seal the seam of the lid with a tissue paper dipped in water. Cooked meat is tender and sweet, original and unique. As the first batch of tourism commodities approved by the state, it has obtained the quality product certificate of the Ministry of Light Industry and exported to Hong Kong, Australia, Japan, the United States and Southeast Asia. "Steamed Chicken with Tianqi" is a traditional nourishing food, which is listed as a "famous dish in China" and included in the state banquet.
All foreign tourists who travel to Jianshui will inevitably taste Jianshui's unique Lin 'an roasted tofu. The unique taste and lingering fragrance around the cheeks are often memorable.
Lin 'an tofu has a long history and enjoyed a high reputation as early as the middle and late Qing Dynasty. Among them, the roasted tofu of Zhoujia in the west of the city tastes the best. According to legend, Zhou Tofu was made in the 9th year of Guangxu in Qing Dynasty (AD 1883), with exquisite materials and fine processing. The tofu made is white and tender, and does not blacken after baking. It's done. Wrap it in a small piece of gauze and press it on a special board. When the water dries, remove the gauze and put it in a dustpan. Put a little salt on each piece of tofu, cover it with a dustpan, turn it every other day, and cook it when the tofu turns gray. When burning, put the lit charcoal in the brazier and put it on the kang welded with iron bars. Iron bars are coated with sesame oil, and tofu is baked and turned over. After the tofu swells, you can dip it in sweet and salty soy sauce, Chili noodles, garlic paste, monosodium glutamate and other seasonings.
The history of making cakes is extremely long. Since the Ming Dynasty, it has been one of the famous local snacks in Jianshui. In the process of its emergence, a group of experts appeared, among which Cai Ming outside the West Gate was the representative. Cai Ming, nicknamed Cai Blind, is named after his famous pastry making. During the 45 years from the opening of the museum in the 31st year of Guangxu reign (A.D. 1905) to 1956, he constantly improved the technology and quality, and the cakes he made were very popular. He chooses materials carefully, specially for the green belly of Jianshui Dog Street, the big white rice of Laolidong Yangcaogou Cold Water Valley, the high-quality brown sugar of Kaiyuan Buzhaoba and Jianshui Nanzhuang, with roses and sesame seeds. When steaming, it is made in strict accordance with the proportion of four Jin of rice flour, two Jin of brown sugar and two pairs of rose sugar per retort. When steaming, properly control the heat, and it can be released after about 10 straw knot is used up. Sprinkle sesame seeds and you can sell them. Its characteristics are soft, elastic, non-sticky, sweet and delicious.
Jianshui lion cake is a traditional famous food in Jianshui County, Yunnan Province. Legend has it that it was created by Wu, a pastry shop in Rongxiangzhai, Jianshui County in the late Qing Dynasty. It gets its name because the cake looks like the hair on the neck of a lion.
The main raw materials of lion cake are superior glutinous rice, rice maltose and a small amount of sucrose. When making, the glutinous rice is soaked in clear water for 10- 15 days, then steamed, agglomerated, tabletted, cut into strips, dried, fried in a vegetable oil pot until crisp, cooled, wrapped with 80% rice sugar and 20% sucrose, squashed and cut into pieces to obtain the finished product. This kind of cake is crisp, sweet and delicious.
Bird's nest crisp is a traditional famous spot in Yunnan, which has a history of hundreds of years and originated from Jianshui.
According to legend, at the end of the Qing Dynasty, there was a man named Wu near the Chenghuang Temple in Jianshui County, who was called Boss Wu. He opened a shop called Rongxiangzhai, which is famous for making cakes. He once created two famous points, namely "Lion Cake" and "Jade Kirin Book". Zhu is a scholar in this county and a high official in the imperial court. He built a family garden in this county, modeled after the Grand View Garden in A Dream of Red Mansions, and held a big banquet on the day of its completion. Boss Wu was also invited to visit. After three rounds of wine, Zhu entertained guests to eat bird's nest porridge, and specially went to Boss Wu's house for dinner and asked, "What's the smell?" A table of people stood up and praised: "Good! Beautiful! " Zhu said "it's worse than boss Wu's name" and suggested that boss Wu could make shortcakes like bird's nest. After Boss Wu came home, he repeatedly pondered the trial production and finally made the "Bird's Nest Crisp".
Bird's Nest Crisp is made of flour, lard and sugar. First, knead the flour and lard into skin, wrap it with pastry, roll it into a tube shape, then knead it into a nest shape with a small mouth and a large bottom, fry it in an oil pan until it is crisp but still white, take it out, air it, and sieve the white sugar. The bird's nest cake is shaped like a bird's nest. There are snowflakes on the white bottom of the nest, which is very beautiful, and it has the characteristics of crisp entrance and instant entrance. It is a good product for all ages.