First, cold fish skin
Cold fish skin is a traditional food in Jingxi, and its production method is also very unique. Fresh fish is used in the selection of materials, the skin of the fish is peeled off, shredded by hand, and mixed with various seasonings to make the skin more delicious.
Cold fish skin tastes fresh and delicious, and it tastes crisp and has no fishy smell at all. It is deeply loved by local people and is a popular appetizer.
Second, stir-fry pig blood sausage
Sauteed sausage is a kind of delicious food that can be seen everywhere in western Beijing, and the preparation method is not complicated. Fill the pork intestines in advance (fresh pig blood, glutinous rice, pork intestines and salt are fully mixed and then poured into the pork intestines), and then fry with garlic leaves, sour bamboo shoots, shallots and sauerkraut for a few minutes. A bowl is not expensive, it can be done for more than ten dollars!
It tastes waxy and has a unique taste of pig blood, and the small intestine inside is tough and difficult to chew. Basically, this kind of food is found in every restaurant in the west of Beijing and is very popular among local people.
Third, stir-fried meat with sour bamboo shoots.
Fried meat with sour bamboo shoots is a traditional food in Jingxi. The classic flavor of this dish is a combination of pork, pepper and bamboo shoots, with a certain amount of seasoning, and then fried, showing a delicious taste and fragrance. The classic taste is sour and sweet.
The acidity of sour bamboo shoots is very moderate, which can perfectly remove the fishy smell of pork itself, leaving only the smell of sour bamboo shoots in pork, making the whole dish very harmonious and delicious.
Fourth, muttering and meowing repeatedly.
Mubaa means cattle and sheep in Zhuang language, while Fanjidu is actually a transliteration of Zhuang language, which tastes crispy and delicious. These two are fried snacks, both of which are from 2 yuan.
Mmmm's practice is to mix sweet potato flour with flour and fry it in an oil pan. It tastes completely non-sticky, QQ bounces, very sweet, shaped like a lamb ~ very cute; Unlike Mubaa, it is fried and coated with sugar, so it will be a little sweeter than Mubaa. Personally, I feel a little tired after eating too much.
Five, five-color glutinous rice
Every year, on such big days as March 3rd, Tomb-Sweeping Day and April 8th, every Zhuang family cooks colorful glutinous rice to worship their ancestors or sing songs.
Its practice is also simple. Choose high-quality glutinous rice, soak wisteria, yellow flowers, maple leaves and red and blue in turn, then mix with glutinous rice and steam in a pot for half an hour. The color is beautiful. Personally, I like to call it "Huami" because it is really as bright as flowers ~ it tastes soft and waxy. Different colors of glutinous rice correspond to the fragrance of dyed plants, which is very worth a try.