There are two dishes named Xishi Tongue, namely, Pastry Xishi Tongue and Soup Vegetable Xishi Tongue.

One, pastry Xi Shi Tongue

Because there is a kind of confectionery in Xi Shi's hometown called "Xi Shi Tongue". Pastry chef with hanging paste technique, first made of glutinous rice flour water milling powder, and then glutinous rice flour for the package into the jujube paste, walnut meat, cinnamon, plums and other fruits of more than a dozen kinds of filling, placed in a tongue-shaped mold mold pressing molding, soup cooking or frying can be. This snack features a color like the white moon, sweet and refreshing.

Two, soup dishes Xishi tongue

There is also a seafood shellfish made of clams or sand clams in the soup, but also given the "Xishi Tongue" name, according to legend, Emperor Tang Xuanzong traveled to the east of the Laoshan Mountain, the chef gave him this soup dishes, Emperor Tang Xuanzong ate even after the call. Visible this dish is delicious non-concentric ring. Since then, Xishi tongue this dish has been spread. The soup is thick, plus seafood sweet, there is the world's first fresh name.

Pastry Xishi Tongue production method:

Materials prepared: 1750 grams of glutinous rice, 750 grams of round-grained rice, 750 grams of jujube, 250 grams of bergamot, 350 grams of walnuts, 250 grams of plums, 2.5 grams of red currant powder. 125 grams of kumquat, 125 grams of sunflower kernels, 2500 grams of water, 45 grams of sugar cinnamon, 900 grams of sugar, 50 grams of lard (plate oil), etc..

1, the round-grained rice, glutinous rice mixed amalgamated 2 times, soak 12 hours, fish out and wash, grind into a pulverized powder, squeeze out the water divided into water milling powder. Rubbing scattered, take 1/5, add 50 grams of cold water, rubbed into long strips, picked into small grains, cooked, fished out into the remaining 4/5 water-ground powder, rubbing evenly, until the powder is smooth and tough, cover with a damp cloth to be used.

2, red dates, wash, add water on the cage drawer steamed for 2 hours, covered with a damp cloth to be used.

3, lard to remove the membrane, cut into soybean grain, mixed with sugar, into the sugar plate oil.

4, walnut kernels, kumquat preserves, sugar Buddha's hand, plums, red melon are cut into rice grains, add sugar cinnamon, melon seeds, sugar mixed ingredients.

5, the water milled flour into 5, one by one, kneaded through the rubbing long, picked into 20 doses, pinched into a wine cup shape, wrapped into the date paste, fruit, sugar plate oil, put into special molds, pressed into the tongue-shaped billet, the system after 20, the red currant powder dissolved in water, each point a little bit of red marks.

6, pot on medium heat, put the water to boil, push the water with a spoon to make it rotate, into the tongue billet, each time to cook 20 appropriate, to be floated, add cold water to make the water boil, about 1 minute after cooking into a bowl, each bowl of 5, plus the pot of boiling water, sprinkled with sugar, a little cinnamon is complete.