Luliang specialty snacks: When you come to the old district, you must roll up your sleeves, abandon your politeness, let go of your appetite, and eat with pride like a farmer until you are sweating profusely...Pin Jian: That

The round thing is the zijian bed. The zijian bed frame is made of wood and is in the shape of a tic, with a long opening in the middle and a zijian pat placed on the mouth.

The flat-tip racket is made of iron or copper and is concave in shape. There are densely arranged small holes on the surface, and the four edges are raised. It is embedded in the bed frame. The upper and lower sides must meet tightly, otherwise it cannot be operated.

Add water to the bean noodles and mix them into a soft paste. Use an iron spoon to place it on the squid bed (the squid bed must be placed on the edge of the boiling pot with water). Press the bed frame with your right hand and use the sippaiguai with your left hand to scoop up the mushy bean noodles.

Sip it into a boiling hand pot, cook it and fish it into a bowl with a strainer, add yam strips and various seasonings and eat it.

A folk riddle in Lan County goes like this: "The scarred woman raised her head to the sky, and the younger generation grabbed her, and started fighting without making noises on the ground." This vividly describes the process of making the nib.

Mix the Jianjian soup with yellow rice and eat it without changing the flavor.

Geduo'er: Buckwheat noodles or white noodles are cooked by twisting them into a small pot shape with your fingers. A very local way of eating Luliang noodles.

Rolling the hub: Stir the white flour into a paste with water, put it on the knife surface, use chopsticks as a tool to cut the noodles, and the noodles will flow into the pot along with the inertia. Because the method is different, the taste will be different from hand-rolled noodles. I want to try it.

If so, do it yourself.

Oatmeal noodles: Different from the method of making oatmeal noodles, it is an authentic way of eating in Luliang.

Roll the small oatmeal noodles into strips on a smooth surface, steam them in a basket for about 10 minutes, then stir in tomato sauce or stir-fry vegetables such as shredded potatoes.

Date cake: Steamed with a mixture of yellow soft rice flour, red dates and corn flour.

It is golden in color, soft and sweet, has a tight structure, is not easy to dissipate heat, strengthens the stomach and body, and has endless aftertaste after eating.

On festive days, the people in the old districts always prepare such a delicacy, which means that the "cake" is rising day by day.

Jelly: It is a snack with a unique flavor made from potato starch.

Street stalls are set up and sold all year round.

Every summer, there are especially many jelly stalls on the streets and alleys.

Its characteristics: First, it contains a lot of water (the weight ratio of starch to water is about one to ten), and it has been soaked in cold water until it is sold.

The second is fine processing.

Third, the seasoning is exquisite, with salt, soy sauce, chili, vinegar, sesame oil, monosodium glutamate, mustard, green onion and other condiments available, all of which have a complete flavor.

A favorite among girls from the old district.

Wan Tuo: The absolute signature snack in the old district.

Steam it in a small bowl and let it cool after it is cooked. It can be taken off from the bowl, hence its name.

Mostly eaten cold, it can be cut into strips or skewered with a knife. It is seasoned with minced garlic, chili pepper, vinegar, ginger foam, and sesame oil. It is skewered in a bowl. It is mainly made with thick chili sauce. It tastes tough and mellow. It is a classic delicacy in the old district.

The most authentic one is the Liulin bowl holder.

According to legend, at the end of the Western Jin Dynasty, Liu Yuan, a Hun noble, rebelled against the Jin Dynasty. He sent General Shi Le from Lishi Zuoguo City to attack the Jin Dynasty and set up camp at Sanlang Fort in Liulin. Due to frequent wars and disasters at that time, it was very difficult to raise military rations, so buckwheat was ground into

Make porridge with flour. Once again, several sergeants went out and missed the meal. When they came back, the buckwheat porridge had become lumpy, so they scraped it off to eat. Someone suggested cutting it into pieces, so they cut the buckwheat dough into pieces.

Sprinkle some salt, and the more you eat, the more delicious it becomes. After eating, cut the remaining piece into strips, sprinkle some jujube vinegar, minced garlic, minced ginger, and chopped green onion, and serve it to Shi Le.

After Shi Le ate it, he praised it very much and asked the kitchen to prepare it according to the method. He let the sergeant taste it and he felt refreshed after eating it.

After hearing the news, the local people went to the military camp to watch, and the sergeant let the people try the new thing.

After the people tasted it, they found it very novel and imitated it, and it has been spread among the people ever since.

He Lengzi: Steam the potatoes in a pot, peel them and mash them into a puree. Add some white flour and knead them into a ball. Steam them in a pot and eat them with tomato sauce. They are soft and tough.

The people of Luliang developed potatoes absolutely thoroughly.

Luliang specialty: Fenjiu is the most popular specialty of the old district. Fenjiu is a cultural business card of the old district.

What is very gratifying in recent years is that the red dates and walnuts in the old areas have also formed an industrial scale and created independent brands. The specialties have truly brought economic benefits to the people.

"Everyone talks about Xinghua Village", this is an immortal poem written by Xie Juezai after visiting Xinghua Village Fen Distillery in 1960.

A geographer also said that among the countless villages in our country, Xinghua Village has been one of the most well-known villages from ancient times to the present.

Because here is the world famous wine - Fenjiu.

Fenjiu is a typical representative of my country's light-flavor liquor. It has exquisite craftsmanship and a long history. It is known for its soft entrance, sweet finish, lingering fragrance after drinking, and long aftertaste.

In history, Fenjiu has experienced three glories: during the Southern and Northern Dynasties 1,500 years ago, Fenjiu was highly praised by Emperor Wucheng of the Northern Qi Dynasty as the imperial wine, and was recorded in the Twenty-Four Histories, making Fenjiu famous in one fell swoop; in the late Tang Dynasty, the great poet Du Mu wrote a poem

The poem "Qingming" recited an eternal masterpiece: "May I ask where the restaurant is? The shepherd boy pointed to Xinghua Village." Fenjiu and Xinghua Village became famous all over the world. In 1915, Fenjiu won the first-class gold medal at the Panama International Exposition, which was

Winning glory for the country and becoming a leader in China’s brewing industry.

According to historical records, Guizhou's "Maotai" was passed down by a Shanxi salt merchant during the Kangxi period of the Qing Dynasty; Shaanxi's "Xifeng" was created by customers from Shanxi who moved in.

To this day, the word "Fen" is still used in famous wines in many places in my country, such as "Xiangfen", "Xifen" and "Jiafen", which shows its origin.

Historian Wu Han wrote a poem after visiting the Fen Liquor Factory in Xinghua Village: “Fen Liquor is the most precious thing in the world, and its fragrance is so fragrant.