It is said that Zunyi egg cake originated in the Tongzhi period of the Qing Dynasty and has a history of more than a hundred years. Zunyi egg cake is famous for its high quality and flavor, rich nutrition and unique characteristics. It is made of top quality fresh eggs, sugar, good sesame oil, and top quality flour as the main raw materials, and is carefully made with traditional folk craftsmanship. Separate the egg white and egg yolk, and then the egg white into foam, the other ingredients in proportion and order to mix into the mix into a slurry lake, and then poured into the mold smeared with a little bit of oil into the furnace barbecue and become, characterized by crispy soft and elastic (finger presses the nest, the finger puts back to the flat), nourishment, not fishy and not greasy, and half a month does not reduce its fresh color. Zunyi cold flour is Zunyi local most characteristic of a summer leisure summer flavor snacks, is a girl especially like snacks, because produced in Zunyi and named. It uses high-quality peas as raw materials, after soaking, grinding, filtering, cooking and cooling, cut into thin strips. The color is tender and yellow, the texture is delicate, and when eaten with special oil pepper, the flavor is unique. Raw materials and ingredients: dry peas, red oil, sesame oil, pepper oil, soy sauce, chili powder, vinegar, monosodium glutamate (MSG), garlic water, and other appropriate amount. Production methods: 1, peas washed, soaked for 4 hours, with the mill into a powdered pulp, with lime water point to be cooled after the molding, cut into thin strips when eating. 2. garlic into a paste made of garlic water. 3. sweet flour sauce with the right amount of water, sugar made of pasta sauce. 4. dried chili pepper fried crispy crushed into a fine powder with a pulverizer to add sesame oil, peanut oil, pepper oil made of chili sauce. 5. cold noodles cut into strips, drizzled with Chili sauce and mix well. Flavor characteristics: spicy and smooth, cool and refreshing. Summer snacks Qianbei famous snacks - Zunyi egg cake Historical city of Zunyi, there are many local specialty foods, including small egg cake is one of the most famous, more than 100 years to become a famous point of Zunyi. Anyone who comes to Zunyi has to buy a few packs to take home to eat or gift to friends and relatives, and those who have eaten them all say: "Zunyi egg cake has its own specialties, which are better than other egg cakes". This specialty deposited the history of the development of egg cake, from the steam cake to the later baked cake. According to evidence, zunyi new city "gui xiang zhai" is the Tian family store, the old city "with the new zhai" is the Jin family store, each occupying a city for business, in the fierce competition, each has its own rules and regulations, not to lose, prompting the two families to dig out of the cake to do a good job, each with its own characteristics. This makes Zunyi egg cake development, followed by "Yu Tai Heng", "Yu Chang" and other stores. At that time, Zunyi cultural celebrity Mr. Jiang Jing praised "with the new" two words "with the new Zhai" cake: "the same snacks divided into up and down, the new business look forward to the Mid-Autumn Festival". General Yang Chengwu, in his book "The Great Turning", recalling the scene of the Zunyi meeting at that time, wrote: "...... bright red oranges, fluffy cakes, decorated with ancient Maotai wine ......". Geng Biao, who was the head of the Red Army at the time, said wryly on his way to Zunyi that he regretted that he hadn't even eaten the egg cake after occupying Zunyi. It can be seen that Zunyi egg cake has been famous for a long time. 1927 Tianjia "Guixiangzhai" egg cake was brought to Japan by people, appreciated by the Japanese business community. After the liberation, Zunyi egg cake has become a highlight of the local specialties, to get faster development, attracted the attention of the government, the establishment of state-owned Zunyi Cake Factory to produce authentic Zunyi egg cake, was awarded the Guizhou Province, quality products and the Ministry of Commerce of quality products of the honorary title. After the reform and opening up, private, collective processing of egg cake came into being, so that Zunyi egg cake known to women and children. "concentric zhai" processing egg cake in the process, the selection of materials is very careful, egg, sugar, flour ratio of 1:1:0.4 (winter) 0.5 (summer), to use fresh eggs, a good sub-flour (standardized powder), the choice of Sichuan production at the time of the earth sugar, with a small milled sesame oil. Beat the egg to separate the egg white and egg yolk, first with a small brush with a water bamboo girl tied into a small brush handle, hard to beat the egg white for 1 hour, in order not to stain the surface of the container is appropriate, and then the yolk broken and egg white mixed evenly, add flour, sugar and mix well. The traditional baking method is to make the "argosy pot" and copper cake box, after baking out of the pot, through the small milled sesame oil brush the surface of the cake, when people see that the surface is shiny and oily. Elaborate Zunyi cake is smaller than the general cake, round 500 grams of 40 or so, the whole process can be considered ingenious. Zunyi egg cake has the characteristics of softness, sweetness, crispness, deep yellow color, elasticity, egg aroma in the mouth, long aftertaste and easy digestion. According to the scientific research department, the cake contains 9.1% protein, 7.6% vegetable fat, 38% total sugar, also contains phosphorus, calcium and other trace elements, is suitable for the old, middle-aged, young and children's a specialty food. With people's increasingly high standard of living, the demand increases, Zunyi egg cake is now used in the traditional craft and modern science combined with industrialized production, such as the use of egg beaters, far-infrared baking ovens, such as mechanized production lines and raw materials, so that not only improves the efficiency, but also improves the quality of the majority of consumers to meet the needs of the demand. If you have a chance to go to Zunyi, don't forget to taste the egg cake. Raw materials: 500 grams of fresh eggs, 300 grams of refined flour, 200 grams of sugar, 30 grams of sesame oil production method: 1. Fresh eggs whisked into a foam paste, the order of sugar, sesame oil, refined flour, and then whisked into a fluffy paste. 2. 2. Pour into the mold and bake in the special oven for 10-15 minutes. Production key: 1. The ratio of egg, sugar and flour in traditional craft is 5:5:2 in winter and 2:2:1 in summer. 2. Eggs must be fresh, and in the handmade production, we should stir the egg white first to make it inflate into bubbles, then mix it with the egg yolk, and then stir it to 2-3 times the volume of the original liquid, and then add other materials to stir the paste, which is the key to ensure that the cake quality is soft and tasty. Characteristics: oily appearance, the texture of loose foam, delicate and soft, sweet and fresh taste, deep yellow color, small and exquisite, about 40 per 500 grams, elasticity, the section of the surface of the golden, egg aroma, easy to digest Zunyi Douhua Noodle Zunyi Douhua Noodle is said to have originated in the Qing Dynasty during the reign of the Emperor Guangxu, the beginning of the vegan noodle is a family of goodwill dedicated to Xiangshan Temple to burn incense to worship the Buddha's open, and thus to take the profit of the meager, how to taste beautiful, a number of people to offer advice to the Republic of China. How to taste beautiful, a lot of people to offer advice, to the Republic of China years, has developed into an authentic Zunyi Douhua noodles, business is booming. The ingredients of Zunyi Douhua Noodle are special. Noodles are top quality noodles with the right amount of soil alkali, kneaded and pulled repeatedly by hand, made of thin and transparent wide noodles, boiled in a pot, not soft and not hard, with soy milk as soup, covered with tender soybean flower, plus a dish of chili pepper water, chili pepper water, have to pay attention to the vegetarian, meat two kinds of vegetarian peppers with five kinds of confidential condiments, meat peppers are also equipped with lean diced meat, chicken diced peanuts, peanuts, tofu skins, hooks, etc., and its taste is delicious, will be picking the soybean flower and the noodle into the chili pepper dish to eat. Mutton Noodle A famous snack in Zunyi, it was honored with the title of "Famous Chinese Snacks" for the second time. Zunyi Mutton Vermicelli is made with fresh mutton in soup, topped with rice noodles and eaten with sliced mutton and seasonings. It is fresh and fragrant, hot and spicy, and the soup is clear and not cloudy. Has more than 300 years of production history. Guizhou are produced all over the mutton powder, only Zunyi mutton powder famous. Zunyi city's streets and alleys, mutton noodle shop pectinately, the number of diners, second to none. Zunyi mutton flour as early as the middle of the Qing Dynasty on the fame. Anyone who comes to Zunyi and tastes Zunyi mutton noodle will praise it. Zunyi people especially love to eat mutton noodles. Especially in winter, eating a bowl of hot mutton noodles warms the body. Go to the restaurant to eat very enthusiastic. There is a local custom: every winter solstice this day, the whole city, young and old to eat a bowl of mutton noodles. Said this day to eat mutton powder, the whole winter is not cold. The main raw material of mutton noodles is mutton and rice noodles. The method is: first rice flour in a pot of boiling water three times, to remove the sour flavor of the rice flour itself, served in a porcelain bowl. Then put a thin layer of mutton slices on the rice vermicelli, which is boiled and pressed and cut into slices, and finally pour red chili oil, sprinkle some pepper, garlic, scallions, turnips and so on. It is steaming hot, fragrant and very tempting. The most important thing to eat mutton noodles is to eat the original soup flavor. Generally speaking, Zunyi residents like to choose Sinan County around the production of short-footed goats, because this area of goat meat is tender, less fishy flavor. The goat is slaughtered and skinned on the same day, and can be put into the pot without washing. When simmering mutton soup first fresh mutton into the pot, slow stewing over low heat, mutton soup is clear but not cloudy, fresh but not fishy. In addition to the meat and bones, and then one or two hens, accompanied by a little rock sugar, so that the soup is particularly delicious. Shredded Pork with Dragon's Claw Dragon's claw, or fern, is abundant in all parts of Guizhou. Ferns are divided into sweet ferns and bitter ferns; sweet ferns are smaller and have the best texture and flavor; bitter ferns are larger and have a bitter taste, which is second best. Dragon claw cabbage should not be eaten when fresh, because it is astringent, not refreshing. It is better to use boiling water, and then bleach and dry it with cold water, even if it is stored, its flavor is also good. Dragon claw shredded pork is a local traditional dish unique to Qianqian cuisine, which has been around for a long time. First of all, the dragon claw vegetables broken into silk, cut into two inches long, as the main ingredients. Lean pork cleaned and cut into two inches long, slightly thicker than the matchstalks of the silk, shredded meat into the plate, add a little salt, flooding powder and yards, the frying pan will be hot put a little lard will be shredded meat frying, poured into the leaky spoon filtering oil, the pot to stay in the oil of about five money, and then Guiyang huaxi dried chili pepper processed into a patty-cake chili pepper a little, put into the pot refining, coupled with a little of the locally produced bean drums poi chowder frying, and then under the shredded meat and dragon claw vegetables, blended with soy sauce, Zi juice, scallions, and frying turn Then add the shredded pork and longjaw cabbage, add soy sauce, sauce, scallions, and stir-fry to start the pot. This dish has dragon claw vegetables crisp, bright red color, tender shredded meat slightly spicy, fragrant, very tasty. It is one of the favorite local dishes of Guizhou people. Suiyang Hollow Noodle Suiyang Hollow Noodle is as thin as a hair, but there are holes in the center, through the top and bottom, into the pot for a long time to cook, not rotten, soft and strong. The production of fine noodles with the right amount of oil, salt and mix, kneaded into thin strips, wear small sticks at both ends, so that the oil and salt fully penetrated, hung on a high shelf, with both hands slowly pull down, pull to a certain extent the noodles will form a hollow, and then let it fall naturally, drying only to take the middle of the space part of the hollow noodle. The method of making is all based on the skill of manual operation. Cold Mixed Folded Ear Root Folded ---- Ear Root Fried Shredded Pork Folded Ear Root, also known as Fishy Grass, has a peculiar odor and high nutritional value; it contains proteins, fats, and rich carbohydrates, as well as methyl nonanone, lambda-cyhalothric acid, and lauric olefin, etc. It can be used as medicine. It can be used as medicine, with the function of clearing heat and detoxification, diuretic and swelling, appetizer and gas. Cold Mixed Folded Ear Root is a Guizhou folk dish with strong local characteristics. Over the years, young and old people are happy to eat. The production of its fat and tender roots (can also be with the shoots) pinch about an inch long section, wash and pickle with salt, wash with water, dry chili peppers roasted until crispy, pounded into pieces (Guizhou people call this chili pepper "burnt hot corner"), sprinkled in the section of the ear root, plus soy sauce, vinegar, garlic, monosodium glutamate and a little sugar, and other seasonings can be eaten! The following are some of the most popular dishes that you can eat. Cold mixed with the earwig is crisp and refreshing, rich in the unique aroma of the earwig. Chew carefully, the more you chew, the more fragrant, can not help but make people's appetites increased, so it is not lost as a special flavor of the delicacy. If you will be folded ear root with shredded meat and spices fried food, that is another flavor. As long as the cooking fire is appropriate, so that the earwig with crispy, tender and tasty shredded meat, pork and the beauty of the Zuo earwig of the aroma of the whole, complement each other, the flavor is infinite.

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