1. Place the hot glutinous rice cakes with fried rice porridge aside, shape them into balls with your hands, wrap them in the pre-fried bean paste, and then fry them in the oil pan.

This is the so-called fried cake.

There are also slices of glutinous rice cake without bean paste, cut into branches with a knife, shaped like open fingers, commonly known as fried glutinous rice cake or "finger".

The so-called porridge is actually boiled into a paste with ground rice milk; put it into a bowl, let the hot steam steam, then sprinkle some colander, pour half a spoonful of boiling oil on it, and just listen to the sound of "chi"

, the aroma suddenly overflowed, it was the smell of boiling oil.

When the old diners heard this, they felt pleased with themselves, and leisurely raised their chopsticks to mix the "porridge" in the bowl; while the new diners would be surprised when they saw it.

At this time, take out the fried cake that has been fried until golden brown in the pot, place it on a cutting board, cut it four times horizontally and divide it into nine pieces, add the well-mixed "porridge", and mix it with the thick batter. There is still a soft sound in the mouth.

Crisp sound.

Fragrant and waxy, crispy and soft.

The unique flavor is truly breathtaking and lingers in your cheeks for a long time, making you unforgettable.

2. Fried chicken cake is a traditional snack with a weird name. Except for its hexagonal appearance, which is commonly known as pastry chicken cake, it has nothing to do with it in terms of production, eating method, or taste. I don’t know what it is.

reason.

The main ingredients of fried chicken cake are rice and soybeans. After swelling, they are mixed with rice and then ground into a pulp.

When eating, first scoop out the slurry and put it into a long-handled iron mold until it is half full, then add the stuffing prepared with fresh meat, chopped green onions, etc., then fill the slurry until it is full, and put it into a boiling oil pan for frying.

After it has solidified slightly, pour it out of the mold, fry it until it is brown, take it out, put it on a plate, and press it gently with a soy sauce pot. Just listen to the sound of "porphyry", the shell will break and the flesh will open, and the fragrance will linger.

Add soy sauce, top with pre-made red oil chili and serve.

This dish has a delicious color, crisp shell and soft heart, and unique flavor. It is the most popular among Anshun people and is also the most popular breakfast.

3. Ningbo Botang Town Ningbo Botang production has a history of more than a hundred years.

The "Zhenning County Chronicle" of the Republic of China contains: Bobo sugar "was created in Liushunfahao, the big cross in the city. It was first sold exclusively, and then became more and more common. There are now dozens of people doing this in and outside the city, and they sell well all over the province."

Wave sugar is mainly made of wheat and glutinous rice. It needs to go through many processes such as soaking, fermentation, steaming, boiling, juice extraction, fermentation, and boiling to make maltose, and then boil it with maltose.

When boiling, it needs to be stirred repeatedly and pulled into thin sheets, so when it is formed, it goes around in circles, like a vortex.

Form it into a ball and add sesame, peanut and other fillings.

The sight of it is gleaming and dazzling; the smell of fragrance overflows the walls, making people salivate.

It's crispy and crumbly in the mouth, with a fragrant aroma.

This is a great gift for the four seasons.

4. Anshun Sesame Cake According to the "Continued Anshun Prefecture Chronicles" recorded in the Republic of China: "The various snacks produced in the county town (Anshun) have always been famous. The quality of their production is the best among the upper reaches of the prefectures, departments, states, and counties, and they sell well in neighboring areas."

"There are quite a lot of them." He also said: "The sesame cakes and various snacks produced by the county are especially famous for their crispy shells and the pop sugar produced by Zhenning.

Thick, it is most popular during the Mid-Autumn Festival, and people in Guiyang and neighboring counties often buy it by consignment. "Anshun sesame cake uses flour, maltose, cooking oil as the main ingredients, plus soda, edible alkali, etc. to make a crust.

The fillings are mainly divided into several categories, such as sand, ham, barbecued pork, crystal, sugar, etc., and the sand sesame cake is the most famous.

The washed sand made from olive beans is black and shiny, filled with wax gourd strips, rock sugar, and sprinkled with sesame seeds. Once baked, it becomes golden in color and fragrant.

The biggest features of Anshun sesame cake are: firstly, it is crispy on the outside and soft on the inside, sweet but not greasy; secondly, the sesame seeds adhere tightly to the shell, unlike the crispy shell cakes produced outside, the sesame seeds easily peel off with the shell, so the taste is better and the added flavor

Flavor.

5. Anshun beef powder stew is relatively simple.

The boiled rice noodles are added with the original soup stewed with fresh beef, as well as the beef that has been stewed in advance, cut into thin slices, and neatly stacked. Then sprinkle with green onions, coriander, pepper, MSG, etc., and it is ready to eat.

Its characteristic is that the soup is delicious, refreshing and delicious.

However, Anshun people who like spicy food want to drink fresh soup but can't bear the spiciness, so they simply have a clear stew with paste of chili peppers.

Therefore, stores should always have this item on their desks.

The braised beef noodles are a little more complicated.

Soak the fresh beef in water to remove the blood, wash it, then cut it into thin dices and cook it in a pot with red oil.

Red oil needs to be refined separately with good chili pepper and vegetable oil.

Then add star anise, pepper, amomum villosum and other seasonings, stir-fry for a while, add water and simmer over low heat until thoroughly cooked.

This is called braised.

When eating, put it into the boiled rice noodles, and add ginger, chopped green onion, garlic, coriander, pepper noodles and other condiments.

Therefore, its soup is bright red in color, rich in flavor, spicy and refreshing, and is the favorite of many diners.