The food in Guangshui City includes Yingshan meat slices, Yingshan kui noodles, Chilo mold, bean dregs, celery fried hemp fish, pickled bighead carp and so on.
1, Yingshan Slippery Meat: Pay attention to the "purity, freshness and cleanliness" of raw materials, the "rolling, light and rotten" of the production concept, and pay attention to the control of temperature and time. Finally, we made Yingshan Sliced Meat, which is rich in juice and fresh in taste, melted in the mouth, oily but not greasy. After thousands of years of development, Tan, the inheritor of the municipal intangible cultural heritage of "Yingshan Slippery Meat", still follows the ancient production technology.
2. Eagle horseradish noodles: The sunflower noodles, also known as the eagle horseradish noodles, are a kind of hollow noodles, which are drawn into silk with noodles. After drying, you can see that it is hollow, white and crisp, and will not paste soup. Don't look at this fine Kratos noodles, its appearance is also very historical. Its production technology has been circulated for hundreds of years.
3, moldy thousand rolls: Guangshui also has a delicious food that can't be missed, called moldy thousand rolls. This dish can only be processed by several preliminary processes such as drum, fermentation and mildew. There are two methods for "moldy thousand tablets": dry frying and braising, among which braising is the most representative. A thousand moldy rolls are delicious, but they are complicated to make.
4. Bean dregs: This kind of processing requires special technology, which is unique to Guangshui people and difficult for outsiders to imitate. It has a variety of practices, such as dry frying, braising, stewing soup, simmering and so on. In the era of shortage economy, bean dregs, which are eaten as meals all day, have become delicious food on the dining table of modern urbanites through the wonderful hands of chefs in Hunan and Hubei. Bean dregs, like moldy thousand pieces, have to undergo complicated pretreatment.
5, celery fried hemp fish: this fish grows in the gravel of the stream between Tongbai Mountain. It has a lot of meat and no thorns. After frying in the pot, it is delicious with ginger, garlic and celery. Stir-fried, golden in color, crispy and refreshing, and melted in the mouth.
6. Braised Bighead Carp with Sauerkraut: The local dishes in Guishan Village of Maping are mainly fat heads, silver carp and grass carp raised by farmers, which are called bighead Carp. The practice is to fry large pieces of fish in a pot until golden on both sides, then choke the pot with ginger and garlic, stir-fry the pickles in the pot, then burn the fried fish pieces with the pickles, naturally collect the juice, sprinkle with sesame oil and sprinkle with chopped green onion. The finished dish is golden in color, fresh and fragrant in taste, and can eat a unique feeling that fish dishes rarely have.