A small piece of white dough is wrapped in a large piece of fresh meat, which looks like an ingot. Every household has its own stuffing, pork cabbage, pork onion and so on. Jiaozi used to be cooked, but now there are three ways to eat fried kang; Simple Xishui farmers will also outflank men into sparerib soup when entertaining guests. The soup tastes delicious and the meat tastes real.
Lotus root in Sesame Lake Xishui Bahe Sesame Lake Lotus root is one of the four famous products in eastern Hubei, which has been listed as a tribute of the court since the Ming and Qing Dynasties. This kind of lotus root is different from the common lotus root. The common lotus root has only 7 holes, while the sesame lake lotus root has 9 holes. Generally, lotus root is cylindrical, with yellow skin and hairy joints, and it is eaten raw with slag; This lotus root is thick, and each branch has three knots, each about 2 feet long. Square, with grooves on the surface, white skin, moist as tender jade, no knots and rust color, and the color will remain unchanged for ten days and a half.
Camus fried chilli crab is a very special dish. Red glutinous rice looks like pieces at first glance, and I thought it was distiller's grains. Later, after the chef's introduction, I learned that glutinous rice flour was originally ground into flour, mixed with Zunyi's pepper, soaked in vinegar jar and marinated for about 2 weeks. Stir-fried with this kind of pepper and crab, the fried taste is more fragrant, the faint dark fragrance lingers, and the plump place is full of toughness and quite chewy.
Xishui lotus root starch dumpling Xishui lotus root starch dumpling is a traditional name of Hubei, which is pink, transparent and soft. Stir the lotus root starch evenly with cold water, then cook it with boiling water, rub it into long strips, cut it into small pieces, flatten it, and wrap it with stuffing made of pork suet, osmanthus fragrans, rock sugar, sugar and sesame seeds. , sealed, rounded, fried in sesame oil pan, removed and sprinkled with sugar.
Tucheng tiaosi sugar has a history of 100 years and is a specialty of northern Guizhou. Taking local natural pollution-free sweet potatoes, sesame seeds, walnuts and sucrose as raw materials. Sweet potato is crispy and delicious after more than 30 processes such as steaming, boiling, beating, beating and pressing. It is a must for local Chinese New Year holidays.