Xinhualong bud lily has the characteristics of large piece of thick meat. After drying, each piece is about two inches long and 5.6 minutes wide. It is silvery white and crystal clear, much like people's legends.
Longya, hence the name.
Dragon tooth lily is an excellent edible lily, which can be eaten fresh or dried and stored to make lily powder. Lily powder is rich in nutrition and is very suitable for the elderly, children and patients. It can also be used as medicine, which has the functions of calming the heart, calming the fat, relieving cough and eliminating floating.
Lily is harvested around the summer solstice and sown at the same time. Seeds overwinter in soil, which is easy to plant, low in cost and quick in income. Nowadays, many farmers in Xinhua are competing to plant Lilium longiflorum, harvesting nearly 2000 tons every year.
Baixi tofu
Xinhua Baixi Tofu is white in color, tender in texture, cooked for a long time, delicious in taste, and enjoys the reputation of "Walking all over the world, Baixi River Tofu".
Baixi tofu is good, which is related to the excellent water quality. According to legend, Emperor Qianlong of Qing Dynasty visited Jiangnan and passed Baixi Town, where he ate tofu. After investigating the reasons, the local people told him that there was a well in Baxian Street by the Baixi River, which contained a dragon and often spit out "dragon saliva". Clear and bright, it tastes cool and refreshing, which is different from other water. Gan Long was immediately named "Jindianjing". Baixi tofu is made from well water in Jin Dian. Many foreigners come here to study art, but when they come back, the tofu they make can't catch up with Baixi.
There are many ways to eat Baixi tofu. Fresh bean curd soup, with scallion leaves, ginger and other condiments, is full of color, flavor and flavor, especially fresh and fragrant, which brings forth fluid in the mouth and leaves fragrance in the mouth. Mix the washed loach with fresh tofu. After the temperature in the pot rises, the loach gets into the tofu and tastes fresh and sweet. Fish-frozen tofu is a necessary dish for people in Baixi area for the New Year. It is cooked with fresh carp mixed with tofu and white pepper. It is frozen before eating and will melt in your mouth.
Cup cake
Xinhua Cup Cake, shaped like an ingot and as big as a baby's fist, is sweet and transparent in color and can be divided into yellow and white. Yellow is colored with brown sugar and rice sugar, which is called gold ingot; White mixed sugar or saccharin is called silver ingot. Its shape is concave and convex, and the concave shape is called navel cake, which is dense and dense.
Tender and chewy like stewed tendons; The convex shape is called a cup cake, which is chewy and refreshing when you bite it open in one bite. The best thing is that when I first came out, it was hot, delicious, chubby, trembling, sticky and sweet. Unfortunately, foreigners don't eat a few pieces when they come to Xinhua.
Xinhua Cupcakes produced downstairs at the south gate of Chengguan Town, the county seat, are the best, and they are also called "Xinhua Three Musts" with Dinghuiba in Gaby Lane and noodles in Mr. Lane of Chengguan Town. Cupcakes were first used to worship ghosts and gods. According to legend, in the fifth year of Xining in Song Shenzong, General Tanzhou ran to Meishan and conquered barbarian king to buy Xinhua County. He died in battle and a cup of cake appeared on the altar. It has appeared in the snack bags of street vendors for nearly 200 years.
Royal Tribute-Yongfeng Hot Sauce
Yongfeng Chili sauce is a traditional product with a long history in Shuangfeng County, Hunan Province.
According to the Records of Shuangfeng County, as early as the 6th century A.D./KLOC-0, during the Chongzhen period of the Ming Dynasty, people in Yongfeng Town (originally from Xiangxiang) in Shuangfeng County began to bask in Yongfeng Chili sauce, with fresh and thick bell peppers as the main raw materials. First, wheat is cooked, fermented, ground, salted and transferred to water, and exposed to the sun to form a paste.
During the Qing Dynasty, Yongfeng Chili sauce became famous and the products were sold farther and farther. According to legend, Zeng Guofan, an important minister, contributed a lot to this. During the Xianfeng period, Zeng Guofan, the leader of the Xiang army, brought his hometown specialty Yongfeng Chili sauce to Beijing and dedicated it to Emperor Xianfeng. The emperor's old son was tired of eating delicacies, tasted this kind of spicy sauce full of pastoral flavor, had a great appetite, praised it and listed it as a court tribute. Therefore, Yongfeng Chili sauce has been famous all over the country since Beijing.
Yongfeng Chili sauce is not only a condiment, but also a unique and nutritious snack. Because Shuangfeng is located in the middle of Hunan, it belongs to the subtropical monsoon humid climate zone, with obvious continental climate, rich biodiversity, sufficient heat, annual average temperature of 17 degrees, long frost-free period, short severe cold period, large temperature difference between day and night, abundant rainfall and sufficient light energy, which is suitable for the growth of many hot sauce varieties such as soybeans and raw crops of hot sauce. There are more than 65,438+00 pepper varieties, among which lanterns are produced. Tested and identified by the health and food departments of provinces and cities, every100g contains 6.95g of protein and 9.86g of vitamin/kloc-0.
Yongfeng Chili sauce, as a natural product with low fat, low sugar, no chemical pigment and no pollution, is not only delicious and convenient to eat, but also can be used as a seasoning for various foods, which can stimulate appetite, strengthen spleen, dispel cold and dampness and prevent colds. Among them, garlic kernel, Bombyx Batryticatus, Pteridium aquilinum and other ingredients also have medicinal and health-care functions such as sterilization and disease resistance. Therefore, Yongfeng Chili sauce is more and more popular with consumers. Since 1980s, it has sold well in more than 20 provinces, municipalities, autonomous regions and Hong Kong and Macao, and exported to Japan, the United States, Tanzania, Canada and other countries, becoming a well-known brand-name pickles product.
198 1 year, Yongfeng hot sauce was rated as a provincial excellent product. 1983 was rated as a provincial excellent product and a high-quality product of the Ministry of Agriculture, Animal Husbandry and Fisheries. 1985, Yongfeng Hot Sauce won four "Furong Awards" at Hunan Famous New Food Fair. 1990 was designated by the provincial government as a special product for the Asian Games. Since then, he has won the "Lotus Award" and the gold medal of the International Food Expo. In 2000, Yongfeng Hot Sauce won two gold medals at the second famous and excellent agricultural and sideline products Expo in Hunan Province. At the third Hunan Famous New Agricultural Products Fair, it won the honor of "Top Ten Famous Agricultural Products Brands in Hunan Province". ?
Meishan Sanhe decoction
Three-in-one soup is a traditional local dish in Meishan, which is favored by many people in restaurants or nightingale stalls in Loudi city and surrounding areas. Eating three soups can not only satisfy your breath, but also appreciate the profoundness and magic of Meishan culture.
The three-in-one soup is very particular about the choice of ingredients. It is best to use buffalo horn blood, thick tripe and beef tenderloin as main ingredients. Beef should be crosscut. Meishan people eat tripe in a strange way: black is not white. After killing the cow and opening it, take out the tripe and shake the feces clean. It can only be cleaned a few minutes before frying. If the black skin is removed, the sweetness and umami taste will be lost.
Stir-fry beef and tripe in hot oil, add rice wine, ginger and Chili powder, and take out. Cow blood is slightly fried, but it is not tender for a long time. The latter three are combined. Add boiling water to make soup, and season with mountain pepper and soy sauce. As a result, three kinds of soup, spicy, boiling and delicious, were released.
According to legend, this soup follows the custom of Miao nationality, which is one of the important parts of Meishan barbarians. One day, an old man swam to the village of Hengyang and happened to meet the villagers who slaughtered the old cattle. There are many onlookers. Suddenly, a mountaineer foaming at the mouth fell to the ground, and everyone was terrified. The old man stepped forward and ordered the villagers to take a bowl of cow blood, a piece of beef, a piece of tripe, add three red peppers and boil it for a drink. The patient suddenly woke up, sweating and refreshed. When people want to find the trace of the old man, the old man drives Xiangyun and disappears into the vast rocks of Hengyang Mountain.
This prescription does have the effect of dispelling cold and dampness, dredging meridians and activating collaterals. However, this legend has cast a mysterious color on the soup. On the contrary, the words recorded in the history books are objective and convincing.
According to historical records, in March, the second year of Jingyan in the Southern Song Dynasty (1277), Hu Qibing turned against Yuan, commanded the brave Meishan cavalry, and drove straight ahead and was invincible. In one fell swoop, Xinhua, Anhua, Yiyang, Ningxiang and other counties were recovered, but they were brutally suppressed by the Yuan Dynasty, and Zhang Hu was defeated and captured, indomitable. In order to prevent Meishan cavalry from making a comeback, the Yuan Dynasty slaughtered horses in Meishan area, and then killed cattle. As a result, Meishan also produced a bull market to kill cattle and a unique three-way soup tea. "Bridge tu bear cross Chen, ground dung cow dung. The village man who slaughtered the cattle was sweating. " This is a historical portrayal of the busy and prosperous bull market in mountainous Xinhua (now under the jurisdiction of Lengshuijiang City). Three-in-one soup has been passed down for hundreds of years.
Although the tragic image of Zhang Hu and his "war horse hissing at the yen" has gradually blurred after more than 700 years of tempering, his rainbow-like heroism will still fill people's minds. After the soup, people will talk about the indelible history of Zhang Hu.
Sandao soup is really the most authentic in Xinhua Hengyang. It is said that the real three-course soup can only serve three bowls of soup for three cows, because the male buffalo only takes the first three blood circulation, the bull only takes half a catty of tenderloin, and the cow only takes half a catty of louver tips, so the soup made is the best!
Feng Jia Micha
Mao Wenxi's Tea Spectrum in the Five Dynasties said: "There is Qujiang between Tanshao and there are many poisonous snakes and beasts. The villagers only pick 16 or 17 kilograms a year. The color is like iron, but the smell is abnormal. I don't need to cook it. " Qujiang originated in Fengjiashan, Xinhua.
Through Xinhua, Xupu, Anhua and other places, it enters Zijiang in the north. Fengjiashan area, which is 800 meters above sea level, is a natural place to grow tea with high mountains and straight clouds, abundant rainfall, gurgling streams and fertile soil.
Feng Jia rice tea has delicate leaves and rich aroma, especially high contents of amino acids and catechins. The local people said, "If you drink rice tea every day, you will see Changchun better and think better." During the Tongzhi period of the Qing Dynasty, it was listed as a tribute of the Qing Dynasty to offset the "grain requisition". Starting from 1982, the regional tea society and the science and technology commission organized experts and technicians in the tea industry to successfully transform Feng Jia rice tea into crescent tea with beautiful appearance and excellent quality on the basis of inheriting traditional techniques and drawing lessons from various famous tea picking experiences and processing techniques.
Radish soup
Xinhua New Year soup radish, thin skin and thick flesh, as big as soap. It looks like fat on the dining table, but it tastes delicious, oily but not greasy, and has the functions of digestion, hangover, phlegm and qi circulation. Xinhua people cook a big pot on New Year's Eve and eat it until the fifteenth day of the first month.
New Year radish is delicious, but there is a bitter story in it. Legend has it that a long time ago, a poor couple was heavily in debt. By the end of the year, there was no rice in the pot. The clever wife went to the vegetable garden to pull back a big basket of radishes, cut off a big piece and cooked a big pot as Chinese New Year meat. Husband and wife respect me and I respect you. While they were eating soundly, the rich man who collected debts came to the door. When he saw the "fat" of glistening on the table, he immediately scolded: "Well, you have money to eat meat, but you don't pay your debts. Call me! " At present, people will beat up this loving couple A closer look shows that there is a white radish on the table, which has no oily smell.
For example, this year's radish soup is cooked with meat and bone soup, simmered slowly with low fire, cooked thoroughly, served in a large pottery bowl, frozen, coated with a thick layer of oil, and eaten in a fashionable and hot bowl, which is an essential bowl for new China people to celebrate the New Year.
Five flavors of dried incense
According to legend, Emperor Qianlong of the Qing Dynasty made a southern tour, passed by Shuangfeng Zouma Street and tasted the "water tofu spinach soup" in the local restaurant, which was quite favorable. After returning to Beijing, he unwittingly asked the chef to cook this dish, so he ordered the housekeeper to visit Zouma Street again along the route he took. The chamberlain brought back the dried bean curd which is convenient for traveling, and the emperor praised it more and more. Since then, dried tofu has been listed as a tribute. At that time, a piece of dried bean curd could be cut into seven layers as thin as cicada wings and rolled into a tube or rope shape, which was convenient to carry. Peng's "Mao" fragrant tofu and Long Shengtai's "Sheng" fragrant tofu are the most famous. According to "Xiangxiang County Records", in Yongfeng Town of Ming Dynasty, someone made five kinds of incense sticks in the ninth year of the lunar calendar to sacrifice Siming for nine days.
To make spiced dried beancurd, we need to select high-quality soybeans from Yongfeng area, hulling, soaking, pulping, filtering, cooking, blending, shaping, squeezing, evenly sprinkling Chili powder, Chili oil, sesame oil, soy sauce and salt, and baking for 24 hours. The five flavors are spicy, sweet, salty, fragrant and fresh, which have the function of reducing weight and fat.