Speaking of local snacks, each region has its own authentic and unique flavor. Just like you want to eat roast duck in Beijing, hot pot in Chongqing, mutton skewers in Xinjiang and mutton powder in Zunyi.

Zunyi mutton powder has a long history, more than 300 years ago. It is favored by Zunyi people with its unique fragrance, delicious taste and boiling heat, which makes tourists from all over the world salivate. It can be said that all seasons are suitable for all ages. Signs of mutton powder houses can be seen in the streets and alleys. The best example that people like to eat mutton powder is the grand occasion of eating powder from winter to Sunday. Before dawn, there was a long queue in front of all the mutton powder houses, some carrying cans and some carrying pots. Mutton is a kind of warm tonic food, which not only has a high nourishing and strengthening effect, but also has a cold-proof effect. According to the old people, eating mutton powder on the day of winter solstice will make you no longer afraid of the cold all winter, so on the day of winter solstice, the mutton powder hall is crowded with people, and Zunyi dialect is called "Dayongtang". Throughout the ages, eating mutton powder on the solstice in winter has become a unique custom in Zunyi.

Zunyi mutton powder's production technology is very particular, whether it is the selection of sheep breeds, the production of soup rice noodles, or the preparation of seasonings, there are many unique features.

The first is to choose sheep. Short-legged goats are the best in Suiyang and Fenggang areas of Zunyi area. This short-legged goat in mountainous area is the first choice of mutton powder because of its fat meat. As the saying goes: "One fat and three fresh." Fat sheep are especially popular with the boss. More interestingly, noodle shop owners often hang their own sheep oil on the pavement and make it a "signboard" to attract customers.

Step two, make soup. As the saying goes: "Rice noodles are fragrant or not, all in one pot of soup." Remove the bones and miscellaneous meat from the slaughtered sheep, put the lean meat into the pot and simmer for about ten hours. In the meantime, fresh mutton should be released continuously to keep the soup delicious. Take out the stewed mutton and cut it into thin slices. Keep the soup boiling, add half a catty of bamboo shoots and a proper amount of rock sugar. This can not only increase the taste of soup, but also prevent eating steamed bread in summer, which really kills two birds with one stone.

The third step is to make red oil and rice noodles. Red oil is an indispensable ingredient of mutton powder. Pour the refined sheep oil into the pounded Chili noodles, stir-fry slowly with low heat, and then pour into a bowl for later use. The rice flour used for mutton powder is artificial powder made of rice, which looks like vermicelli, but it doesn't need to be dried, so Zunyi people call it "gouache". White and delicate, fragrant and moist, with a long aftertaste.

The last step is the preparation of seasoning and the production of mutton powder. Prepare soy sauce, onion, garlic sprout, salt, monosodium glutamate, coriander, pepper, etc. Rinse the powder with clear water first, then heat it with a bamboo spoon in boiling water, pour it into a bowl, add mutton slices, add seasonings such as onion and garlic buds and red oil, and finally add boiling soup. Zunyi people call this process "pulverizing". If you like spicy food, there are Chili noodles and Chili noodles on the table for you to choose from. The mutton powder made in this way is red in white and green in green, and with a bowl of blue porcelain on a white background, the color alone makes people have an appetite. Have another sip of soup. It's really fragrant, hemp, spicy, spicy and fresh. It's delicious.

There are many famous old mutton rice noodle restaurants in Zunyi, the most famous of which is the "Wang Wu Rice Noodle Restaurant" on Yan 'an Road. In addition, the award-winning Dai family and Chen Jia mutton powder are also famous at Zunyi Liquor Trade Fair.

Friend, if you have a chance to come to Zunyi, don't forget to try the authentic snack of Zunyi-mutton powder. Otherwise, in Zunyi's words, it is "too unworthy."

The most delicious food in China, mutton powder, is about 600 words.

I have a soft spot for candied haws. A few hawthorns and a stick make up a string of sweet and sour candied haws. This has almost become all my memories of my hometown food.

Speaking of the characteristics of sugar-coated haws, its shape and color are one of its advantages. From a distance, candied haws are like a colorful lantern. Observe sugar-coated haws carefully, just like a fairy in colorful clothes, spinning on Tianzhu. With the improvement of people's living standards, the shape of sugar-coated haws has become more beautiful, with bananas, hawthorn and peaches ... put on rock candy clothes, as if to open those watery and charming eyes and say, "Try me!" Who won't be hit by its "sugar-coated cannonball"? Under its "hard evidence", it is better to "admit defeat".

The last episode of candied haws was delicious. In this episode, we will talk about "but you can broaden your horizons by walking up a flight of stairs"-understanding and exploring its true face. Pick up the sugar-coated haws, first of all, you will be fascinated by its steaming fragrance, which will attract people with no effort. You must really want to eat one now, but you can't bear to chew it in small bites. With a gentle bite, a faint fragrance flows down the river. In an instant, this fragrance flowed into my insides. Ah! It's so cool, I can't wait to eat all the colorful little pulp in one breath! I've always praised the smell.

So, how did sugar-coated haws come into this world? It turns out that the method of making sugar-coated haws is very simple: put the small red fruit on the wooden label prepared in advance, and then wrap it with boiled syrup, and everything will be fine! Unexpectedly, sugar-coated haws are much simpler than human birth.

I love the candied haws in my hometown and have a special liking for them. It made me taste my hometown and my childhood!

Mutton powder is produced all over Guizhou, and only zunyi mutton powder is famous. The streets and alleys of Zunyi City are crowded with mutton powder restaurants, and the number of diners is second to none.

Zunyi mutton powder was famous as early as the middle of Qing Dynasty. Anyone who comes to Zunyi to taste zunyi mutton powder is always full of praise for him. Zunyi people especially like mutton powder. Especially in winter, they eat a bowl of boiling mutton powder and feel warm all over. People who go to restaurants are very enthusiastic. There is a local custom: every winter solstice, the whole city eats a bowl of mutton powder. It is said that eating mutton powder on this day is not cold all winter.

The main raw materials of mutton powder are mutton and rice flour. The method is as follows: first, put the rice noodles in a boiling water pot for three times to remove the sour taste of the rice noodles, and then put them in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles, cook, squeeze and cut. Finally, pour bright red pepper oil and sprinkle with some pepper powder, garlic sprouts, shallots, radishes and so on. It's steaming and fragrant.

The most important thing to eat mutton powder is to eat the original soup. Generally speaking, Zunyi residents like to choose short-legged goats produced in Sinan County, because the goats in this area are tender in meat and have little fishy smell. It can be slaughtered and peeled on the same day and put into the pot without washing. When cooking mutton soup, first put the fresh mutton into the pot and stew it slowly. The mutton soup will be clear but not muddy, fresh but not fishy. In addition to meat and bones, one or two hens will be used to help a little.

Mutton is not rotten, rice flour is white, soup is bright, spicy and fragrant, and oil is not greasy. It is a famous snack in Zunyi area and won the title of the second "Famous Chinese Snack".

Raw materials:

0/00g of rice flour/kloc-,25g of cooked mutton with skin, sheep oil, Chili noodles, pepper powder, salt, monosodium glutamate, Chili oil, stock soup, coriander and chopped green onion.

Exercise:

1, cook. Wash mutton, cut into pieces, put it in a pot and boil it with high fire;

2. After removing the floating foam, stew it with low fire, take it out and put it together and press it with heavy objects;

3. After cooling for 5 hours, cut into slices with a width of 3 cm and a length of 5 cm;

4. Soak the rice noodles in cold water to remove the sour taste, put them in a boiling water pot, take them out with a colander and put them in a noodle bowl;

5. Spread the mutton slices on the flour, scoop in the salty soup and sheep oil, and add the pepper powder or pepper oil;

6. Add monosodium glutamate, pepper powder, coriander and chopped green onion.

Tips:

The thinner the mutton is cut, the better. Chili oil should be bright red, and it should be made of sheep oil. When cooking mutton, dry pepper, rock sugar, dried tangerine peel, cooking wine, ginger, etc. It should be put in, and it shouldn't smell fishy.

Shrimp mutton powder materials mutton, fresh mushrooms, vermicelli, carrots, ginger slices, onion slices, pepper, garlic, salt, coriander powder. Method 1. Wash and chop the mutton, put it in a pot with cold water, boil it and skim off the floating foam. 2. Take it out and rinse it for later use. 3. Add an appropriate amount of water to the pot and add it after the mutton is scattered. 4. Add some ginger slices. 5. Add some onion slices. 6. Dad Yang said not to enlarge the ingredients, which would take away the fragrance of mutton. I listened and didn't put a 7. Put less garlic. Dad Yang said it's good to put some garlic. I believe that too. Eating meat instead of garlic will reduce nutrition by half. 8. Cook for half an hour, then add chopped carrot pieces. 9. Cook for a while, then add fresh mushrooms. After all the above raw materials are boiled, add vermicelli at last. After the vermicelli is cooked, add some salt to taste. 12.

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