According to the literature, pea yellow is a famous snack in Beijing, which was later introduced to the Qing Palace and became the top grade in imperial cuisine. Pea yellow in Beijing is light yellow, delicate, cool and sweet, and melts in the mouth. Predecessors once praised it with poems: "Food has always been Yanjing, and pea yellow has long enjoyed a good reputation. Red dates are inlaid with gold chips, and ten pieces are bought in Huang Qiong. " Beijing pea yellow is boiled and cooled with pea paste, sugar and jujube juice, naturally solidified into a solid, and then cut into diamonds and served on a plate (similar to the mung bean cake in modern Weifang). Officials in Beijing spread the name to Weixian, and the clever Weixian people quickly learned it and made innovations. They wrapped a layer of skin around the pea yellow in Beijing to form a rectangular bean paste bag, which can solve the shortcomings of being fragile and difficult to make and can be accepted by more people. Because the cost is reduced, the price is naturally cheap. The consumers of pea yellow are mainly bureaucrats, squires, businessmen and other wealthy families who eat midnight snacks. So whenever night falls, the cries of selling pea yellow along the street are endless, carrying bamboo poles and lanterns. Pea yellow has been sold since before Guangxu in Qing Dynasty, and the voice is "red bean paste!" However, in the 14th year of Guangxu in Qing Dynasty, a corrupt magistrate named Yang Yaolin (Jingxuan) came to Wei County. He took money to squeeze people's money, and the people called him "Yang Daqian fork". He feels guilty. He heard the cry of selling pea yellow and thought it was shouting "kill Yang". He was afraid and hated, and ordered all the people who sold pea yellow to be arrested. From then on, the seller of pea yellow was scared and shouted: "A bag of sugar pea yellow!" " Tan (19 14—200 1), a famous rice noodle artist, lives in southwest pass. The process of making rice noodles is generally like this: before the Spring Festival, millet is soaked in several vats, and the water is changed every day, and processing is not started until February. First, grind it with a water mill, weigh it with reeds, and grind it with rice residue twice. Then put it in a cloth bag to squeeze out water, dry and knead it to synthesize dough. After repeated kneading, it is rolled into slender strips with a diameter of 2.5 mm by Lehe machine, cooked in a pot, taken out and cooled. Tan Shang Hotel has a big dustpan on his head. His father sells it at the south gate and his younger brother Tan Yixing sells it at Shalingzi. The cold dish made of rice flour in the restaurant is called hemp juice rice flour, which can set a big table, which is made of chrysanthemum mixed with hemp juice and vinegar garlic; You can also make prawn rice noodles, mustard rice noodles, shredded chicken rice noodles, shredded pork rice noodles and so on. Rice noodles are very popular with diners because of their special gluten. In May, around the Dragon Boat Festival, production was stopped because of the hot weather. It is said that at that time, the leaders of the municipal vegetable company specially sent people to learn this craft, but because the working procedure was too complicated and the work was too tired, the people sent were unwilling to do it, resigned and left, and the plan to teach the craft fell through, which led to the loss of this craft. Before liberation, the Maos of Yangjia archway in Dongguan also did rice noodle business.
Famous food in the south of the Yangtze River is used by northerners, which probably has a lot to do with many Weixian people being officials in the south. There is no denying that wei county people in the city are ingenious and have their own unique traditions. As a staple food, steamed stuffed bun is very popular in China because of its convenience. Steamed buns all over the world have their own characteristics. Weixian steamed stuffed bun has a long-standing reputation for its fine production and various patterns. After a boxer from Jinan came to Weifang to taste Weixian steamed stuffed bun, he once praised: "Weixian steamed stuffed bun is better than Goubuli and Cao Bao in Jinan (two famous steamed stuffed bun shops; Sai, Jinan dialect, I am embarrassed)! " It's a pity that wei county people have poor brand awareness, and brand-name steamed buns such as Fushengguan steamed buns, Huixianlou steamed buns, Liu Zhu steamed buns and Zhang San steamed buns have all become a thing of the past.
There are two kinds of steamed buns in Lao Wei County: instant noodles and fried noodles. Hot noodle soup is diced meat and soup; The dough is made into assorted buns, which are divided into meat stuffing, vegetarian stuffing (tofu, eggs, vermicelli, vegetables), jujube paste stuffing, fat cake stuffing, leek stuffing, prawn stuffing, crab stuffing, whole stuffing (sea cucumber, cake, fungus, dried laver, vermicelli, etc. ) and crystal stuffing (big oil, sugar, rose sauce, walnuts). Wei county's prawn buns are the most attractive, with red shrimp oil oozing from each top. The shrimp section is crisp and delicious, with endless aftertaste after eating. Leek buns are well cooked. Take a bite, the leek is green and shiny, and the diced fat meat and leek are angular, which makes people's appetite greatly increase at a glance. Old brands have rules. If they don't go out of business and break into pieces, steamed buns are not delicious, and they would rather not sell or smash the store. Weixian countryside huoshao Hegangzitou
Historically, a large number of farmers in Wei County used their leisure time to make bread to increase their meager income. They used wooden barbells to press the noodles, all of which were dead and hard. The fire is round, thick around and thin in the middle, with a convex side and a concave side. After molding, cook with a small fire. Because it was made by a countryman, people in the city called it "country fire". The rural fire in Liufanqiao Village, Yu He Town is the most famous. Every time they go to the market, they use special long frames to pick and light them and sell them at large gatherings. All companies and extended families buy a basket of fires and store them at home. They are not afraid of mildew, and it is convenient to stew and eat. Second, save money, because burning is the same as flour (farmers mainly want bran and small head). With the development of the times, people in the city began to burn and roll noodles with barbells. This is a round fire like steamed bread, with five wings around it, which is a mixture of dead noodles and hair noodles. The name is barbell head fire. Children in Wei County have the custom of cutting their heads at the full moon and buying fire and throwing copper coins. It means that children grow up "crustily skin of head, good luck".
The name of barbell head fire comes from this. Eat fresh barbells and burn them, and eat peanuts. The more you chew, the more fragrant you are. The barbell head is unique in wei county, which can be said to be the pride of wei county people. However, this kind of fire has also been seen in Weicheng, and it has been replaced by a township fire. However, township fire is no longer called township fire, but called thick stick head.
Yaorou generally refers to a cooked pig's head with skin on the front. In people's habits, Yaorou is prepared for drinking, especially braised pork. Crystal meat produced by Fuchun Tea House in Yangzhou and Yanchun Restaurant in Zhenjiang, with bright red color, crystal clear glue and mellow meat, has become a popular delicacy in Huaiyang cuisine. The quality of Deng's meat dishes is not worse than these famous big stores. According to Ms. Deng Hua, the fourth daughter of the Deng family, the cooking of her family's yaorou is mainly controlled by her mother, who is a smart and diligent person. Her family belonged to Shangyuhe Village, which was a special slaughter village at that time, so she was born in a family. She's clean. Every pig should be washed three or four times, and the seasoning should be added in strict accordance with the ancestral formula. Red yeast must be added to the old soup pot every day. According to historical records, "Deng's meat dishes are bright, tender and fragrant, full-bodied, knife-cut, fat and thin, and ruddy inside and outside, which makes people drool." Due to historical reasons, Deng Jia Yaorou has always been produced by family workshops. After the transformation of the cooperative, it failed to expand production. 1960 After the death of the old man, this well-known time-honored brand disappeared. There is a long-standing popular food-hoe blade in Lao Wei County. It's just a kind of Pete's thin steamed stuffed bun wrapped in small tofu, but it's gone. According to the memories of the old people, all the "hoe blade" masters in Lao Wei County came from Yu Jia Village, Xiguan Sub-district Office of Weicheng. Before the liberation of Yujiacun, most of them made a living by growing vegetables, and a large number of leaves were dried and stored. In the early winter, during the slack season, vegetable farmers began to pack "hoes" and sell them in the city. The flour used is the best "dough". Small tofu made of soybeans and vegetable leaves is white and fragrant, fried, mixed with coriander segments and salt as stuffing. The rolled dough is almost as thin as white paper; The steamed stuffed bun is not pleated, and its curved shape is like a hoe blade, hence the name "hoe blade"; When steaming, because the skin is too thin, you can see the stuffing inside through the skin; First of all, you have to fan the steamed stuffed bun skin a little harder to take it out, and take out two steamed stuffed buns to make a pair to ensure that they are not broken. This skill is exquisite, and it deserves to be a must in wei county.