The rice noodle crossing the bridge originated from Jianshui is not only delicious, but also has a moving source. According to the Liu family tree of Jianshui, during the Daoguang period of Qing Dynasty, a chef named Liu Jiaqing opened a rice noodle shop named Baoxinglou on Jishi Street. Xianfeng (1854) One morning in Jiayin, a well-behaved and well-dressed man came to his restaurant to eat rice noodles. He asked Liu Jiaqing to make soup with rice noodles according to the method he introduced. The method is: take a pork tenderloin slice, knead it with small powder water, put it in a big bowl, pour a spoonful of cooked lard on the pork tenderloin slice and cover it with a few ground pepper leaves, then put a spoonful of boiled grass bud fresh meat soup in a bowl, and put rice noodles in another bowl. After the shopkeeper did this, the customer first stirred the rice noodles in the soup for a while with chopsticks, and then put them into the soup bowl to eat. The man's name is Li Jingchun, a native of Jianshui Xinqiao, and he was the top scholar in Qing Daoguang Yiwei (1835). He has been an official in other provinces for many years. After returning home, he imitated the way of "washing the pot" in other provinces and tried to eat thin slices of raw pork with little powder water, which was very delicious.
Steam boiler is a special cooker for Jianshui. Flat and round, with lion ears, and a conical steam pipe in the middle of the bottom, which is used to inject steam into the pot from the bottom. The exterior is decorated with flowers and calligraphy, which is antique, elegant and chic. When cooking, put chicken, fish and meat pieces separately, put them on a steamer filled with water without adding water, and seal the seams of the lid with tissue paper dipped in water. The cooked meat is delicious, tender and smooth, with original juice and soup and unique flavor. As the first batch of tourism commodities approved by the state, they have obtained the quality product certificate of the Ministry of Light Industry and exported to Hong Kong, Australia, Japan, the United States and Southeast Asia. "Tianqi Steamed Chicken" is a traditional nourishing food, which was included in the "China Famous Cookbook" and included in the state banquet.
All foreign tourists who travel to Jianshui will inevitably taste the unique Lin 'an roasted tofu in Jianshui. The unique taste and lingering fragrance around the cheeks are often unforgettable.
Lin 'an tofu has a long history and enjoyed a high reputation as early as the middle and late Qing Dynasty. Among them, the roasted tofu of Zhoujia in the west of the city tastes the best. According to legend, Zhou's tofu was made in the 9th year of Guangxu reign (A.D. 1883). After careful selection and processing, the tofu made is white and tender, and does not turn black after baking. When finished, wrap it in a small piece of gauze and press it on a special board. After the water is used up, take off the gauze and put it in a dustpan. Put a little salt on each piece of tofu and cover it with a dustpan. Turn it every other day. When the tofu turns gray, it can be cooked. When burning, put the lit charcoal in the brazier and put it on the kang welded with iron bars. Iron bars are coated with sesame oil, and tofu is baked and turned over. When tofu swells, it can be dipped in sweet and salty soy sauce, Chili noodles, garlic paste and monosodium glutamate.
The history of making cakes is extremely long. Since the Ming Dynasty, it has been one of the famous local snacks in Jianshui. In the process of its emergence, a group of experts appeared, among which Cai Ming outside Xizha is the representative. Cai Ming, nicknamed Cai Blind, is named after his famous cake making. During the 45 years from the opening of Guangxu in the 31st year of Qing Dynasty (A.D. 1905) to 1956, he constantly improved his technology and quality, and the cakes he made were very popular. He chose the green belly of Jianshui Dog Street, the big white rice of Laolidong Yangcaogou Lengshui Valley, and the high-quality brown sugar of Kaiyuan Buzhaoba and Jianshui Nanzhuang, with roses and sesame seeds. When steaming, it is made in strict accordance with the proportion of four Jin of rice flour, two Jin of brown sugar and two pairs of rose sugar per retort. When steaming, properly control the heat, and you can take it out after about 10 straw knot is used up. Sprinkle sesame seeds and you can sell them. Its characteristics are soft, elastic, non-sticky, sweet and delicious.
Jianshui lion cake is a traditional famous food in Jianshui County, Yunnan Province. Legend has it that it was created by Wu, a pastry shop in Rongxiangzhai, Jianshui County in the late Qing Dynasty. It gets its name because the cake looks like the hair on the neck of a lion.
The main raw materials of lion cake are superior glutinous rice, maltose and a small amount of sucrose. When making, the glutinous rice is soaked in clear water for 10- 15 days, then steamed, agglomerated, tabletted, cut into strips, air-dried, fried in a vegetable oil pan until crisp, cooled, wrapped with 80% rice sugar and 20% sucrose, flattened and cut into pieces to obtain the finished product. This kind of cake is crisp, sweet and delicious.
Bird's Nest Crisp is a traditional famous spot in Yunnan with a history of hundreds of years, and its origin comes from Jianshui.
According to legend, at the end of the Qing Dynasty, there was a man named Wu near the Chenghuang Temple in Jianshui County, who was called Boss Wu. He opened a shop called Rongxiangzhai, which is famous for making cakes. He once created two famous points, namely "Lion Cake" and "Jade Kirin Book". Zhu is a scholar in this county and a high official in the imperial court. He modeled himself on the Grand View Garden in A Dream of Red Mansions and built a family courtyard in this county, and held a grand banquet on the day of completion. Boss Wu was also invited to visit. After three rounds of wine, Zhu entertained the guests to eat bird's nest porridge, and specially went to boss Wu's dinner and asked, "What's the taste?" A table of people stood up and praised: "Good! It's beautiful! " Zhu said, "It's worse than boss Wu's name", and suggested that boss Wu could make shortcakes like bird's nest. After returning home, Boss Wu repeatedly pondered the trial production and finally made the "Bird's Nest Crisp".
Bird's Nest Crisp is made of flour, lard and sugar. First, flour and lard are kneaded together to make skin, wrapped with crispy materials, rolled into a tube, then kneaded into a nest with a small mouth and a big bottom and uniform thickness, fried in an oil pan until crisp, but still white, fished out, placed in the air, and sieved with white sugar. The bird's nest cake is shaped like a bird's nest. There are snowflakes on the white bottom of the nest, which is very beautiful and has the characteristics of crispness and melting in the mouth. It is a good product for all ages.