according to the eating habits, there are some differences between here and Hunan's pepper diet, and they prefer the mountain diet in the Dawuling Mountains, which is similar to that in the border areas of Chongqing and Guizhou. Because it has strong Tujia characteristics, it is also blended with the spicy flavor of Hunan cuisine and the pickled flavor of Tujia nationality, and its flavor is unique.
When I travel to Changyang, I see the signs of three pots hanging all over the street, but I don't know what it is, and no one associates it with eating. As diners and tourists, tourists' purpose of playing is to increase their knowledge. After seeing the landscape here and not eating three times, they will only enjoy half of the culture here and regret it for life.
Changyang Sanxiaguo is the epitome of Tujia culture, representing Tujia people's local customs, family concept, eating habits and attitude towards life. If you want to know Tujia people and be familiar with them, you must first be familiar with their profound cultural connotations. In Changyang, many tourists feel that they have eaten the essence of Tujia cuisine, which is absolutely true. Some tourists are glad that they didn't eat the three pots that the bottom people ate. In fact, the three pots are the main dishes of the eight bowls and the top ten Tujia celebrities. They just changed their names to Hecai, which is very elegant.
even in Yichang city near Changyang, we can see the signboard of "Tujia three cooks" everywhere, and also use LED to project the words "Tujia three cooks", which attracts the attention of passers-by.
One midnight snack, we walked into the store and saw a special food cabinet in the store. The boss said that we should order our own food, and we can order directly after we choose what we want to eat. There are a lot of cooked food that has been fried and a lot of meat that has been washed and can be directly put into the pot for frying. Many of them are bacon, and there are also a lot of sausages and bellies. In fact, we made preparations before we came, and everyone said in unison that we would eat three times.
during the waiting period, the boss first served us three appetizers, which were presented by the boss, including sour radish and kelp silk. The hot and sour cold dishes were very delicious. After we swept all the three cold dishes, he had the cheek to ask the boss to add us another one. Maybe the boss had never seen such a delicious dish. The dish was served soon. It was packed in a small pot with a small stove burning under it. The boss also presented two extra dishes of cabbage and lettuce. We immediately poured the dish into the pot and started eating.
Tujia people like to eat hot and sour dishes, and what we eat is the kind of feeling that you can jump through the hot pot but you can't stop. If Tujia people can't eat spicy food and miss three times, they will definitely regret it in the future.
Three Pots is a convenient dry pot, which has the most local characteristics of Tujia village. According to legend, during the Jiajing period of the Ming Dynasty, the Japanese pirates harassed the southeast coast of China, and the court sent troops to fight against the Japanese many times, all of which ended in fiasco. Zhang Jing, the minister of history, went to the imperial court and asked Tujia soldiers in western Hunan and Hubei to fight against Japanese invaders. Emperor Shizong of the Ming Dynasty allowed him to play, and sent Hu Zongxian to supervise the matter. Qin Yaozhi, the toast of Maogang, Yongdingwei, and his son Qin Chengkun and Sangzhi went to Hefeng, Yongshun's Peng Yina and Rongmei's Spyker on orders, just in time for the New Year. Knowing that it would be hard to go back, Qin Yaozhi decided to spend the last year with his relatives, ordered to celebrate the New Year one day in advance, and cooked the New Year's food with steamed rice, sliced meat and a big bowl of wine. Because time was tight, he had no time to prepare. After the soldiers went to the front line, they quickly defeated the enemy and recovered their lost land. Sejong relatives gave them plaques.
Now, the selection of materials for the Three Pots is more extensive, and sour radish, moldy tofu and pickled cabbage unique to Changyang are added as appetizers, and various ingredients such as fat sausage, pork tripe, tripe, pig's feet and pig's head meat are used as alternatives. The dishes are matched according to the preferences of the guests. There are many people, many ingredients, and the variety is increasing. It tastes very good.
authentic three-pot can't be eaten in a regular hotel, and it can only be eaten in a small shop to get its flavor.
the raw materials of sanxiaguo hotpot are only bacon, radish, tofu, onion, ginger, garlic and red pepper. Its seasoning: seafood sauce (or bean paste), soy sauce, cooking wine and chicken essence.
The specific method is not complicated:
Slice the bacon at first; Put two spoonfuls of oil in the pot, stir-fry shallots, ginger and garlic, and add Chili and seafood sauce; Add bacon and stir well. It smells good at this time! Then put the fried materials in a small casserole, add water, boil, add radish and tofu, turn to low heat after the fire is boiled, stew for 3 minutes, and after 3 minutes, add cooking wine, soy sauce (not too much, bacon itself has salty taste) and chicken essence; CoOK for another 5 minutes and it will be ok.
We all took out our mobile phones to take pictures while eating, and the boss just looked at us and smiled. It should be a habit! In addition to tourists from other places, there are several tables of locals in the store. It seems that both foreigners and locals like to eat in their home. Sure enough, as long as the food is delicious, they are not afraid of no guests, which just confirms the saying: "Good wine is not afraid of the deep alley.
Our hot pot has been stirred up by several foodies, just like we haven't had enough. Look at them all sticking out their tongues and licking their lips.
such a "three pots" hot pot has aroused the stomach impulses of countless tourists who have come to Changyang. Only under the tip of the tongue, but also on the heart. "Delicious on the Tip of the Tongue" not only has the temptation of delicious food, but also tells the story of cold and warm memories and the world.