Tujia oil tea soup

Tujia oil tea soup is a snack similar to tea soup. Fragrant, crisp, smooth, fresh, beautiful and refreshing to quench thirst. It is a traditional flavor food that Tujia people like. Therefore, there is a folk saying: "If you don't drink camellia soup, your heart will panic." "Three meals a day, three bowls, hard work." At the same time, drinking tea and flower soup is also a traditional etiquette for Tujia people to entertain guests. Whenever distinguished guests arrive, Tujia people will offer a bowl of delicious camellia soup to show their hospitality.

According to legend, oil tea soup was invented by Tujia people who established a "family" in Chashan. They picked up a handful of tea seeds on the mountain and put them in a crock to fry tea oil. Then they picked tea leaves, fried them in oil, poured them into mountain spring water and ate them with relish. Over time, drinking oil tea soup has become a habit of Tujia people.

The local oil tea soup is to fry a proper amount of tea leaves with edible oil until brown, then add water to the pot and add natural condiments such as ginger, onion, garlic and pepper. After the water is boiled, scoop it into a bowl, and then add fried (or fried) popcorn, tofu, walnuts, peanuts, soybeans and other "bubble goods" to eat. The key to the production of camellia oleifera soup is the quality of tea and the temperature of fried tea. The choice of condiments and "soaked products" can be based on the taste of the guests.

Jiayou Tea Soup is one of the representative food culture phenomena of Tujia people in Enshi, and it is a unique tea culture in China with a long history. So far, it is prevalent in the whole state, especially in Xianfeng and Laifeng. 1992, "laifeng county Tujia Camellia Soup Tea Ceremony Group" participated in the first China Tea Culture Festival held in Hangzhou, and won the praise of "Famous tea travels far and wide, and Tujia Camellia spreads all over Kyushu". The Korean delegation praised Tujia oil tea soup as "a must in China tea culture". Later, the relevant departments refined Tujia oil tea soup into "four teas" (namely, white crane tea, made tea, oil tea soup and egg tea) and oil tea road performances, making it a standardized ritual tea ceremony. At the China Se-enriched Tea Culture Festival hosted by China Tea Association in 2005, the elegant and wonderful performance of the "Four Great Teas" tea ceremony became a beautiful scenery, which promoted the outstanding tea ceremony hall, the essence of Tujia tea culture. (bells, etc. )

Zhang Guanhe Zha

Mud, also known as lazy tofu. Enshi Tujia people have deep feelings for slag, especially in the war years. Because of the lack of food, mixed slag saved many lives. There is a popular saying that "Chili is salt and slag is mixed with Chinese New Year". Now Enshi people can no longer eat miscellaneous dross on holidays. Usually you can eat mixed slag at home, and many restaurants regard it as a special dish, which is very popular with customers.

The production of composite slag is relatively simple, but it is a bit difficult at the beginning of the "push" stage. Therefore, the manufacture of this kind of composite slag is called slag pushing. The production process is as follows: after cleaning soybeans and swelling them with water, grinding beans and water into slurry with a stone mill, boiling them with strong fire, and then boiling them in cut fresh radish leaves to make a pot of milky green compound slag. It can be seen that "pushing slag" is much simpler than making tofu, and it does not need to be filtered, squeezed or pickled. No wonder Tujia people also call it "lazy tofu". The nutritional collocation of compound slag is also very scientific. Protein in soybean is combined with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.

In Enshi, there are many ways to eat dregs. Some eat very thinly, without any seasoning, often called light slag, highlighting "drinking", and sometimes adding potatoes to cook together; If you eat acid residue, put the residue in acid and eat it again, which will quench your thirst and relieve the heat. Some are also made into slag chafing dish, and Zhang Guan slag chafing dish is typical.

Slag closing is to cook the residue, marinate it until it is slightly dry, and then add soup materials such as fresh pork, chicken and eggs to make a series of residue chafing dishes such as fresh meat residue, chicken residue and egg residue.

Zhang Guanhe Gate is named after a small market town in Xuan 'en. Its typical feature is Hezha hot pot, especially the hot pot cooked by an old lady named Huang in the town is the most famous and authentic. Guanhe slag is pure in taste and rich in nutrition, so people call it "full-price food". Both urban and rural areas, both locals and Chinese and foreign tourists especially like to eat, and the evaluation is very high.