Historically, Zhashui's meals were based on home-grown miscellaneous grains, coarse grains, and wild vegetables. The days of hardship and suffering with although long past, but used to the hard times of the people, but also still fond of bud grain grits paste soup, taro patties, four quarters of taro pumpkin soup, they a change for tired of eating big fish and meat tastes, the second is for the sake of health, the most critical is the memory of that period of hard times remembered in the heart. City people seem to have discovered overnight the health secrets of the Zhashui people, the secret of beauty, from the north of the mountains to come, from the city surrounded by the conflict out of the big breath of Zhashui oxygen, spit out the body of the exhaust, eat Zhashui green natural food, drink Zhashui people brewed bud wine, wheat wine, persimmon wine, to spend a weekend and then return to the city, the man less impetuous woman more than the spirit of the water.
The people of Zhashui's dietary life is the same as other places, with the social progress, economic development, agricultural prosperity and change and development. Experienced from coarse to fine, and then to today's coarse grain fine, from vegetarian to meat and then to today's revered green health food such a scientific and reasonable diet structure chain. Zhashui superior geographical environment, mild climate, so that the people living here in the physical energy consumption is low, so low salt intake, no Guanzhi people taste heavy. Sheepish appetite is bound to have a sheepish character, because of which less spicy food Sichuan cuisine, occasionally young people eat also spicy sweaty, in fact, this spicy and authentic Sichuan flavor has been far away.
<a>, eight pieces of sub-cuisine: this cuisine for the banquet guests of the commonly used surface, more popular in the Qianyou River Basin, for the general hospitality banquet surface, is thirteen flowers, three Taiwan and other dishes of the basic structure of the form.
1, four vegetarian are generally used in the local homegrown fungus, tsubaki buds, lentil cold noodles, fairy tofu, mung bean sprouts, soybean sprouts, dried tofu, taro silk, taro chips, etc. Cold modulation into a cold dish, for the sour taste, is a good dish for drinking. Such as the cold tsubaki sprouts, using fresh tsubaki sprouts picked on the mountain, after the water cold, accompanied by green onions, garlic, chili peppers, sesame oil, the taste of fragrant mountain flavor. Cold mixed fungus and taro slices, black and white, color contrast, fungus eaten with a sense of meat, taro slices as thin as a cicada, color and lustre bright, the dish has both nutritious and colorful, taste refreshing. And then the fairy tofu, picking the mountain fairy leaves after boiling water squeezed out juice made of cold powder, there is a heart fire, lowering blood lipids, lowering blood pressure of the magical effect of the taste is slightly bitter, embodied in the mountain juice flavor, but also just as the life of the sweet and bitter. Legend has it that this dish was pointed out for the gods, to help the poor people through the famine, the name from this and now become the people's dinner table to get to eat the food, eat the health and longevity of all the gods.
Cold dishes can be freely assembled and combined to four plates as a benchmark, color matching distinctive, green onions, ginger, vinegar and other seasonings are complete. The main use of seasonal local homegrown vegetables, are green non-polluting food, taste fresh and pure.
2, four meat with pig, beef or offal can be cooked after cooking brine to do cooked cold cold seasoning on the table, can also be used for deep-fried food as meat dishes. Such as small intestine rolls, filled with pig small intestine lean meat steamed and smoked, eaten cut into slices, to two or several levels in order to arrange the plate, outside the color and lustre of red, intestines within the fine grain of lean meat, eat not fat, not fat, not Chai, tendons, not fatigue. Such as fried sugar dumplings, lard and eggs and noodles, and then rolled into dumplings, filled with lard pastry, peel, brown and white sugar, sesame, pinch into the lace child, pattern fine and beautiful, under the frying pan frying, mastery of the fire, out of the pan like a golden yuanyuanbao, eaten sweet and tasty. This dish can also be fried sweet potato rounds, noodles, persimmon cakes, etc., reflecting the diversity of food culture and creativity, and sweets more than a symbol of sweet life, wealth and prosperity.
3, four meat and four veg on the table, and then in the middle of a flat plate, but also for the cold dishes, mostly eggs and fruit platter, to take the meaning of good luck. Eggs cooked and cut and then plate arranged in the shape of a flower, between seasonal fruits, such as cherries, small kumquats, plate red, yellow and white contrast, can also be used to egg dumplings in the plate into the shape of a fish, the dish is called Carp Playing in the Water, a clearer metaphor for auspicious (chicken) auspicious, such as (fish ru, the local dialect sound) intention.
4, hot dishes, the centerpiece of this table. The order of dishes for the plate with a large bowl alternating on the big bowl provisions for chicken, hoof, belly, elbow, interspersed with four on the plate, generally for the Zhashui large fried, small fried, egg smothered, sweet meat, etc., but also on other specialties, to the limit of four dishes. Such as a large bowl buckle chicken, with local chicken cut into pieces, bottom pad tofu slices, lettuce and carrot slices, cabbage slices, preferably bottom lined with chestnuts, plus green onions and other condiments, buckle bowl on the cage steam. Bowl large, soup wide, chicken soup with juice, soup pure flavor light to taste the salt as appropriate, tender meat, soup nutrient-rich, very rich nourishing effect, for the local people used to eat taste. As the saying goes, it is better to eat meat than skin and skin than soup. Such as Zhushui big fried, for the local self-smoked bacon sliced children mixed with taro powder fried, bacon fat and thin with appropriate, lean meat through the red food is not firewood meat texture. Taro powder absorbs fat and grease entrance soft and tendon, bright and not greasy. Eat this dish not only to solve the belly of no oil and hunger to stop hunger.
Chashui bacon with its unique natural smoking method, because the flavor is different from Sichuan and other southern provinces of bacon. Zhashui is located in the southern foothills of the Qinling Mountains, high altitude, relatively low temperatures, with firewood for a longer period of time, especially high mountain villagers in the early winter that is, with firewood for warmth, curing ten days and a half months after the pork hanging above the fireplace, the smoke natural smoked, so the meat has no odor, the outer skin is wrapped in a thick layer of grease and soot, but the inner layer of intact meat, lean meat color red. Smoke more than one year bacon cooked pot that is on the cutting board sliced and eat, called the cutting board meat, fat bright lean red, taste fresh and salty, a mouth full of aroma. Bacon to thatched room hanging smoked out for the best, there are cypress branches and leaves deliberately smoked, taste far less authentic than thatched room.
The taro powder is made from Quashui taro. The taro grows in the high altitude mountains, the starch content is very high, rich in nutrients. Taro grinding out starch after stirring the paste fried into pancakes, cut blocks, color and lustre powder white, thin can be bright, thick, such as slices of meat, eat the sinewy slippery, soft and constantly, there is a sense of eating meat.
The last dish of the eight pieces of the sub pay attention to the auspicious and successful, sweet life, so on the Lantern or sweet bad meat or egg smothered, etc., heralding the beauty of life.
5, eight pieces of sub-course staple food in rural areas are generally pickled noodles. Now towns and cities are basically changed to sauerkraut toadstool bone duoer (bract grits leak fish) or bract grits churned, sour and cool mouthfeel, alcohol to get rid of greasy, for the people love. Yellow fish, red chili oil, green onions, who do not let go of the belly to eat a meal, but never accumulate food is easy to digest, eaten you will be hard to forget.
In Zhashui folk will do eight pieces of sub-dish people abound, perhaps the morning on the stage to do a report on the leadership home will roll up their sleeves neatly for friends and family set up a table of rich eight pieces of sub, in the street curls through the modern beauty will be no less than a table of authentic Zhashui dishes to the husband's in-laws impressed again.
Now, in Zhashui various restaurants and hotels can be very authentic to make eight pieces of sub-dish, especially in Zhashui County, Zhashui County, located in the city of North Pass, North Pass Hotel "Qianyou eight pieces of" dishes for the best, the amount of full-price, clean and plain, light and elegant.
<two> thirteen flower dishes: thirteen flower dishes popular in the Qianyou River Basin, Shechuan River Basin, is based on the development of the eight pieces of rich dishes, more than the eight pieces of grand, exquisite, exquisite, used for the hospitality of the courtesy of the guests is also on the level.
The cuisine layer once replaced the popular in the nest county around the eight pieces, three Taiwan, plate top bowl and other dishes, known as the main form of banquets for guests and friends. With the continuous improvement of people's living standards, in the food structure, eating patterns are also increasingly far, especially since the flourishing development of tourism in Wuxian County, a variety of traditional banquets rejuvenated, attracting a large number of tourists, diners. A cuisine in different regions have some differences, eight pieces of eight pieces of Qianyou and Phoenix eight pieces of difference, thirteen flowers on the existence of the Qianyou River Basin and Shechuan River Basin in the dishes, spices, etiquette on the differences, as well as according to the legend of the King of the medicine Sun Simiao by the modern masters of the culinary arts to create a "medicinal diet of thirteen flowers" are colorful and colorful. The first time I saw this, I had to go to the hospital to get a prescription for a new drug.
1, thirteen flowers in the feast before the opening of a thirteen dishes. In the center of the top plate, surrounded by twelve small blue and white porcelain lining dish around, the dish for four meat, four vegetarian four dried fruit, meat and vegetables and dried fruit spaced out. Top plate traditional practice using hard-boiled eggs, duck eggs and other round food opening to show the success, can also be used as a top plate pea cold noodles opening. Peas for the local production, red oil and sour soup sauce, cold noodles to do the right old and young, to chopsticks can be clamped constantly for the right, this dish is bright fire, eaten with a refreshing, a symbol of wind and rain. The whole desktop into the dish is like a beautiful flower in full bloom, mouth-watering.
2, four meat, generally for the Qianyou River small fish, dried tofu, pig's ear, pig lungs, etc., can also be used in place of one of the beef, pig heart. Four meat for the cold cold, with sesame oil, seasonings, chili, etc., generally fresh and salty, sour taste. Upscale four meat at a time to set out the sauce dog meat, mixed pork liver, Quashui smoked sausage, marinated pig heart, called the whole pearl treasure.
Four vegetarian, available raw materials, according to the seasonal selection of seasonal vegetables on the table, such as fairy tofu, bean sprouts (yellow, green), gray strips of sweat dishes, buckwheat Hlomo noodles, taro slices, pea horns, and so on. This four dishes taste cold with a variety of seasonings, generally sour flavor. Once placed on the mountain fern (also known as Shangzhi), gray strips of sweat dishes, small green cabbage, toon sprouts metaphor for the four seasons.
Four dried fruits, walnuts, chestnuts, cherries, peanuts, persimmons, peanuts, melon seeds, etc., such dried fruits should be selected small size can be mounted on a plate is appropriate. Such as on the welcome flowers, crispy walnuts, salt peanuts, persimmons, etc. named children and grandchildren.
3, hot dishes: the middle of the top plate eaten, the atmosphere on the table has been strong, began to order drinking, hot dishes in turn. Main dishes for the four big bowls, four big dishes. Four bowls adhere to the principle of chicken, hoof, belly, elbow can not be changed, if the arbitrary adjustment of the abolition of the chef will be considered not to cook and be looked down upon. In the four big bowls and four big dishes and then follow the order of two small bowls, two small dishes, called the lining. Thirteen dishes from the desktop until the middle dish on the end of thirteen dishes, that is, horizontal and vertical are thirteen.
(1), four big bowls, this dish and eight pieces of the same. Steamed bowl of chicken will not repeat here. Such as pig's trotters soup, raw materials for pig's trotters, brine into the salt seasoning, chopped into small pieces, auxiliary materials for carrots, white radish, for meat soup, plus a variety of seasonings, hoof meat entrance slippery and not greasy, fat and not greasy, imported without chewing. Depending on the fat and greasy confusion, eating a feast, this dish nourishes the body, eat skin with skin beauty effects. Belly silk soup, raw materials for the pork belly cooked and shredded. Supplementary ingredients are vermicelli, over oiled tofu shreds, plus fungus, mung bean sprouts, plus pork belly soup, to sour and spicy flavor is the main, is a good soup to wake up. Pork elbow, for the pork figs, oiled and cut diamond-shaped block, pad oiled taro ding tofu ding, carrot ding. This dish is steamed flavor, clear soup, flavor flavor is not mouthful, meat over oil is not greasy, suitable for people of all ages to eat, nutritious and easy to absorb.
The four bowls of all soups are pork bones, soil chicken boiled to supplement the body's need for a variety of trace elements, calcium and strong bones, soup is pure flavor Chun.
If on the four bowls for the stewed chicken, baked pig's feet, wood ears, yellow flowers, shredded tripe soup, egg rolls covered with winter melon, a metaphor for heavenly good fortune and good fortune.
(2), four plates, there are tofu boxes, Zhushui fried, Zhushui fried, spring rolls, fried tofu, steamed tofu, fried taro patties, pulling the long strips, anvil meat, sweet meat and so on, to the limit of four plates. Tofu box, raw material flavor tofu, tofu oil, cut into large square blocks, take one side of the cover, the pork filling into it, steamed in a cage, well after burning soup pouring, on the garlic, spicy, ginger, spices, eat up a crisp, vegetarian, fresh and salty taste.
If on the Zhashui stir-fry, steamed tofu, anvil meat, pulled pork to show health and longevity, lingering.
Small fried Zhashui as a local specialty, was recorded in Shaanxi Province, a book of local famous dishes. The main ingredients of the dish are shredded taro, lean shredded meat, vermicelli, shredded tofu and no less than eight kinds of raw materials, all the raw materials and condiments to shredding as a standard. It is stir-fried in boiling oil over a fierce fire, and seasoned with vinegar and other sour and spicy flavors, which can be eaten to identify the character of Zhashui people. In fact, authentic Zhashui small fry originated in the high mountain farmers again, taro cut silk after not washing taro powder, sour flavor with flavor positive acidic water to join the stir-fry, never use vinegar, wood fire frying a special flavor. And now the hotel also learn to do, more college foreign style, less pure flavor of the countryside.
Spring rolls, also known as cat's eye. Egg spread skin, lean meat filling, wrapped into a cylinder, cut into round pieces, steamed on the cage. The bottom of the wooden ear, bamboo shoots, pea corners fire other seasonal vegetables.
Sweet bad meat, the main material with fat and thin suitable pork, meat cooked with honey sugar and then oil, the meat in the grease extraction, meat is not greasy, color and lustre of red, the ingredients for the homemade white rice or wine mash, the best for the mash, sweet potato bottom. This dish is sweet but not greasy, a change of sour and spicy, as a banquet finale dishes from the successful auspicious start to this sweet and beautiful ending.
(3), lining bowl lining plate, for two small bowls, two small plates. Waist flower soup, sweet wine mash, snacks, sugar dumplings, can also be replaced with other.
Waist flower soup raw materials for the pork waist, plus green vegetables and fungus burned broth, color and vegetarian, not muddy, taste light, this dish taste big bowl of chicken after the dishes, complement each other, the first meat after the soup, are supplements.
Sweet wine mash, mash dripping egg flower, under a few raisins, fresh cherries, starch thickening. Color white, yellow, green. With the tripe soup on, a change in the flavor of more oil and meat, change the taste, so that you can continue to eat the next beautiful dish.
Small snacks, for the belly of the food, to avoid people drinking on an empty stomach to drunkenness, since the baked sweet snacks for the best, with the bean curd box after the out. Sugar dumplings as described in the eight pieces, this dish with spring rolls and out.
(4), the order of dishes: large bowls, lined bowls, large plates, lined plates; large bowls, large plates; large bowls, lined bowls, large plates, lined plates; large bowls, large plates.
Traditional thirteen flowers with twelve small celadon flower plate containing four meat, four vegetarian four dried fruit. Some to show that the owner of the family's wealth, changed to a small plate, and used. There are also adhere to the tradition can not be changed, it is invaluable.
Thirteen flowers feast to pork-based, a variety of processing techniques and become, processed pork has long been not greasy and not fishy, very little fat, supplemented by local specialties tofu, the dishes are extremely rich in nutritional value, look at the food is not food to enjoy, food is more enjoyable, and then later reminiscent of the return to the spirit of the pursuit of enjoyment and forgetfulness.
The staple food of the cuisine is usually pickled vegetables and tofu noodles, or pickled vegetable noodles. Rural areas still pay attention to the use of rice hospitality to show the main East sincerity and solemnity, on eight seat bowl, a soup. Generally two strips of meat in soybean sauce, toon sprouts buckle meat two, cold seasoning taro slices, cold seasoning soybean sprouts, pan-fried tofu slices, fried radish, soup for the green vegetables, fungus and tofu soup.
Thirteen-flower cuisine is the main form of feasts for guests in rural areas that are popular for red and white celebrations. Hospitality is grand, a banquet takes at least three or four hours to eat food, boxing, drinking. It is also an important place for the four villages and eight neighbors to communicate and pass all kinds of information, new friends and old friends, drink and catch up with the old, and make friends with fists. Business quotations, in a banquet can find their own endless topics. There are more guys and girls in the drinking acquaintance, the guy on the courage to touch the girl's hand, after the banquet to the shade of the woods to go, shocked by the colorful brooder fluttered and flew away from the small mountain village there is like a mountain of rolling love stories.
Thirteen cauliflower housewives can skillfully operate, urban and rural are the same. Located in the county town of Yingchun square next to the clamor of the spring restaurant thirteen flowers for the "Qianyou thirteen flowers" masterpiece, you do not have to go to the countryside can be a feast, in the downtown area to taste the old dishes is not a different kind of enjoyment.
<three>, three table seat: is thirteen flowers on the form of sublimation, the connotation of the extension, it is the dietary etiquette embodied to the extreme. This cuisine is popular in the Shechuan River Basin, the most elaborate in the ancient town of Phoenix. The content of the dish is basically the same as the thirteen flowers, with three lining pools and three lining plates. After each lining pool on the table after all the cups, plates, bowls, dishes and chopsticks, and then re-lay twelve meat and vegetable dry fruit dishes. Guests take a break and then on the line to eat, drink and drink, so back and forth three times.
This banquet hospitality for the most honored gift, pay attention to the fine dishes, bowls, plates, dishes, chopsticks, cups, cups of uniformity and elegance. During the guests behave elegantly, courteous and modest, and take care of the left and right neighbors to eat food and drink. Extremely talk about the rules of the table, the guests are not allowed to leave the table at will, not casually reach out first with the guests guessing the order of the fist. Everything is in the master or on the seat under the authorization of the guests in an orderly manner. To go to this banquet is to be idle work, not anxious, Sisiwenwen, eat a dish a pool, chewing and swallowing out of the world's delicious.
Now do the old chef of the three Taiwan mat has been rare, have enjoyed this meal to eat or hometown people will do this dish and quite proud, so that the people who do not eat quite a lot of envy and yearning.
In fact, eat three seats, the main body of the content of the dish is no longer important to eat is a long ancient charm, taste is a strong sense of nostalgia, drink is a sum of hospitality, and more Confucianism in the diet as a gentle and elegant, calm and quiet. Food is not swallowed, drink not cattle, respect for the elderly, love and care for the young, the traditional virtues of mutual modesty.
However, with the accelerated pace of modern life, this seat has been very few people to do and very few people have the patience to enjoy, can only be done as a cultural heritage to carry forward, to do for the city of the people who are upset and irritable to cultivate the nature of the body, make up for the rest, the preferred choice of leisure. You do not have to be too cumbersome, too much red tape, perhaps you will do the state of the ancients, the taste of the ancestors of the elegant life it!
<four>, medicinal thirteen flowers:
Thirteen dishes of medicinal thirteen flowers and the number of dishes on the lining are the same as the ordinary thirteen flowers, in the dish on the selection of materials on the road are all natural medicines, plate plate are green products. After the chef carefully cooked, the herbs are not bitter and difficult to swallow the feeling, such as not pointing out, you may not know that this is a medicinal meal it, only think that the dishes, soup is good, don't have a flavor. You come here is not only a simple meal to fill up the hunger, but also to nourish the body and mind to eat healthy.
According to folklore, the origin of Zhashui thirteen flowers is the medicinal meal created by Sun Simiao, the king of medicine. Tang Gaozong Xianqing six years (A.D. 656), the doctor Sun Simiao Mu Qinling the name of the treasure trove of traditional Chinese medicine to this place to pick the medicine planting medicine, careful study of pharmacology, more than ten kilometers north of the county Birch oak steak (now Hua Li Pan) to pick the medicine planting medicine sizzling medicine, Puji all sentient beings. At that time in the local epidemic of pediatric dysentery epidemic, sick children eating medicine that is vomiting, the King of the medicine to their own carefully collected medicines one by one concoctions, installed in twelve plates, the remaining drugs and on the glutinous rice boiled and made to invite the sick children to taste, in the King of the medicine under the point of view of the children ate with gusto, the drug plus spiritual therapy soon cured the child's disease, curbed the spread of the epidemic. The children who took the medicinal food all grew up to be strong and healthy. In order to commemorate the merits of the king of medicine in the birch oak steak below the construction of the temple of the king of medicine, the place named the king of medicine hall, the name has been used to this day. 1, cold dishes: four meat, medicinal lamb, medicinal beef, Chinese wolfberry heart of pig, dry river small fish.
Four vegetarian dishes, bitter gourd with wolfberry, bok choy with almonds, vermicelli with yam meat and fern root vermicelli.
Four dried fruits, fried white fruits (ginkgo nuts), hanging frost peach kernels, crispy fried yam, rock sugar jujube.
Twelve small dishes containing meat and vegetables and dried fruits can be adjusted according to the needs of the guests and seasonal adjustment of the content of any pattern, but to the limit of four can not be changed.
2, hot dishes: four big bowls, Tianma stewed chicken, blue root stewed chicken, Cortex stewed chicken, white fruit stewed chicken, stewed chicken, yam meat stewed chicken, yam stewed lamb, party ginseng stewed pig lungs, ginseng stewed pig's trotters, He Shouwu stewed pork belly, stewed small fish with yam meat, and so on, customers can choose. Four big plates, anvil meat, medicinal stir-fry, medicinal bad meat, fried cucumber with wolfberry and so on.
Lined pool, wolfberry boiled eggs, He Shouwu stewed pig's feet. Liner plate, divine tofu (can be adjusted according to the season), a fruit.
3, many medicinal recipes, a variety of medicinal herbs can be included in the dish, or stewed or over water cooled or lightly fried or bees sugar sugar sizzling are not lost as a delicacy, more not change the original nature of the drug. Such as almonds mixed with vegetables, cough and asthma, laxative function. Dry fried fruits, astringent lung gas, astringent menstruation to stop the belt, lowering blood lipids. Stewed chicken, nourishing yin and tonifying the kidney, disinfecting the countersigning. I'm not going to list them all here.
Second, flavorful dishes: Zhashui flavorful dishes are mainly local farm dishes with unique local characteristics of a variety of single dishes, is different from any other region of an authentic Zhashui traditional dishes. This flavorful dish can be used as a single dish for banquets, and can also be used as a homemade dish for guests to show off on the table. In recent years, the flavorful dishes of Zhashui have not only been limited to the local dishes of Zhashui, but also the Sichuan dishes, which have been stationed there for many years, and the chefs trained by the Culinary Institute have also tried their best to learn and innovate, and have combined the soil with the foreign countries to create a lot of excellent dishes with good colors, shapes and flavors, which have been welcomed by groups of various consumer classes. It can be said that in Zhashui food world, tasting the white snow to high-grade hotels, taste of the local dishes to a variety of special characteristics of the many farms, grass houses, you will have a very different feeling, you really will not grow two stomachs and worry. As long as you have plenty of time, really want to love the landscape, eat all the Zhashui food, you will certainly be greatly benefited, not only the taste smell visual enjoyment, but also psychological relaxation and healing. Maybe you will make a choice like Tao Yuanming, head into the green mountains and water never want to leave.
<a>, Zhashui local flavor dishes: stone urn cave scenic area of Nongjiale as the representative of the flavor dishes, to do work pure authentic, less seasoning with spices, both that is, with seasoning is also just self-produced onions, ginger, chili peppers, peppers, etc., almost all the dishes on the table raw materials are homegrown self-produced or picked on the nearby mountains, pure natural pollution-free. Tourist diners eat again and again do not change the first choice.
1, cold dishes: cold tune vine leaves, butterfly Khan (gray stripes Khan, gray grey cabbage), fairy tofu, sweet potato noodles, since the long soybean sprouts, mung bean sprouts, cold pea shoots, soil lettuce, dry cucumber, fungus, taro slices and so on. You can get all kinds of seasonal vegetables according to the season.
2, deep-fried dishes: walnut rice candy dumplings, walnut rice that walnut nuts, lard and noodles, stuffed with walnuts baked and finely chopped into rice grains, deep-fried when the fire is appropriate, the color is golden, has a very high nutritional value, mainly brain and hair. Sweet potato round, that is, sweet potato balls, locally known as round to take the meaning of perfect, for sweet potato steamed and flour tweak dough, potato flour ratio is appropriate, highlighting the sweet flavor. Pod root and stem, the main ingredients for the red and white radish silk onion and flour, add a little seasoning deep-fried, out of the pot in shape like the root system of the baguette. Deep-fried dried persimmons, persimmon cake torn into silk, add taro powder, flour, eggs, slightly salt, eat while hot, soft sticky sweet. There are earth peanuts, small fish, noodles, noodles, etc. can be modeling deep-fried food, crispy, crispy, hot and cold can be eaten.
3, hot dishes: anvil meat, Zhashui native bacon, pork buttock leg, lean meat mostly, boiled and sliced thinly, fat and thin, lean red fat through, eat the oil moist mouth, add oil splash chili dipped in eating for the most fragrant. Spicy garlic for spicy nest pockets (pounded fine), a unique flavor. Fried taro powder, can be fried bacon can also be fried green chili. Dry scrambled eggs, fried in a wood-fired pan, the pan should not be too red, do not put the oil will be directly hit the eggs in the pan repeatedly stir-fried, add a small amount of salt, color bright yellow, flavor, can add a small amount of fungus toon mixed fried, you can also spread the eggs into the skin fried eggs can be fried at least four dishes. Farmers stir-fry, the main ingredients for the carrot silk, white radish silk, vermicelli, red chili silk, green chili silk, tofu silk, shredded meat and other fried, different from the Zhashui stir-fry, the two practices have different flavors. Homemade tofu, tofu fried side yellow, add water to cook, with onion and garlic as seasoning, without MSG spicy and other seasonings, of course, the practice of tofu is also quite a lot, cut into fast, triangular shape, put the salted water to cook, out of the pot after dipping or adjusting the chili garlic soup to eat and so on, taste is different, feel different. Spicy tofu, fried tofu, put the local production of big red robe pepper, the whole pepper, small onion scallion, taste and hotel spicy tofu and different. Lean meat fried fern foot Harvest (fern), picking the mountain fresh fern foot Harvest waterlogged, half-dry, fried fresh lean meat, flavorful, and has the effect of treating diabetes. Dried toon buds (toon) fried meat, for the sun-dried toon buds bubble open fried fresh meat or bacon, meat oil is sucked by the toon buds, meat is not greasy, toon buds are not fagot, the taste of the dish for the toon buds, eat the end of the mouth full of fragrance. Steam pumpkin, for homegrown pumpkin cut into pieces, put chili corner, pepper, micro-salt, first fried so that the flavor of seasoning into the cage after steaming, yellow-red, heavy water content, pumpkin nutrient-rich, containing a variety of trace elements needed by the human body, there is a cure for diseases and other functions. Fried tender chicken pops, selected by the guests after the chicken, cut into pieces, put chili corner, pepper, ginger, rolling oil fry, add water to simmer, and then put onions can be a big chatter, this dish is different from the buckle bowl of chicken, tender meat, chicken bones can be chewed, it is a calcium to strengthen the body's delicious.
Stir-fried vegetables can be produced according to the seasonal vegetables or the mountain for the precious, to the guests' request and do, all self-produced, mountain-produced agricultural food.
4, soup dishes: buckle bowl of meat, fat ride lean meat, cut into small pieces, pad tofu head, four seasonal beans, can be made into a sweet, generally savory, with fresh meat cooked half-cooked, plus paste, color red, loaded with a large bowl of steam on the cage. Egg dumplings, egg dumpling skin, filled with lean meat, pad tofu, bok choy, mushrooms, etc., seasoned with green onions, ginger and sesame oil, yellow, green, green and white, meat and vegetables in the soup bowl, boiled can be gourmet. Lean meat dumplings, pure lean meat, without any starch, only with onion, ginger and salt mixed well and squeezed into a round, plus fungus, mushrooms, spinach or bok choy can be eaten when cooked. Mung bean pumpkin soup, pumpkin and mung beans simmering, light salt soup, less oil, mung beans can be boiled, melon shape, can also be boiled melon into the mung beans in the mung bean pumpkin porridge, summer cooling detoxification, a bowl of pumpkin soup before the wine, you gallop in the field of wine, half a catty eight or two will not be drunk, guests and friends call you a king. Taro patty cake soup, the taro patty cake cut into pieces, plus since the flooded pickles, mixed with spicy oil, garlic seasoning, I'm afraid you ate on the don't want to go, eat a bowl of still fixed to keep a bowl. Vegetable tofu soup, do tofu will be green vegetables or vine leaves to join, made of green and white vegetable tofu, cooking soup, nutritious light and delicious, vegetable tofu can also be directly dipped into the oil chili garlic soup to eat, to ensure that you have eaten also want to.
Soup dishes are also seasonal dishes, such as Pod seeds, taro eggs, etc. can be made into a beautiful soup, so you can drink to know the countryside, and then tasted know the innocence.
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