Xinhua Longya Lily has the characteristics of large, thick and fleshy. After drying, each piece is about two inches long and 5.6 minutes wide, which is silvery white and crystal clear, much like people's legends.
Longya, hence the name.
Dragon tooth lily is an excellent edible lily, which can be eaten fresh, dried and stored, and made into lily powder. Lily powder is rich in nutrition and is very suitable for the elderly, children and patients. It can also be used as medicine, and has the functions of calming the nerves, fixing fat, relieving cough and eliminating floating.
Lily is harvested around the summer solstice and sown at the same time. Seeds overwinter in soil, which is easy to plant, low in cost and quick in income. Nowadays, many farmers in Xinhua are competing to plant Lilium longiflorum, harvesting nearly 2000 tons every year.
Baixi tofu
Xinhua Baixi Tofu is white in color, tender in texture, delicious when cooked for a long time, and enjoys the reputation of "Walking in the world, Baixi Tofu".
Baixi tofu is good, which is related to the excellent water quality. According to legend, Emperor Qianlong of the Qing Dynasty visited Jiangnan, passed by Baixi Town and ate tofu here. After investigating the reason, the local people told him that there was a well in Baxian Street by the Baixi River, which contained a dragon and often spit out "dragon water". It is clear and bright, and it tastes cool and refreshing, which is different from other water. Gan Long was immediately named "Jindianjing". Baixi tofu is made from well water in Jin Dian. Many foreigners come here to study art, but when they come back, the tofu they make can't catch up with Baixi.
There are many ways to eat Baixi tofu. Fresh bean curd soup, with onion leaves, ginger and other condiments, is full of color, flavor and flavor, especially fresh and fragrant, and it is delicious when it is eaten. Mix the purified loach with fresh tofu. After the temperature in the pot rises, the loach enters the tofu and tastes fresh and sweet. Fish-frozen tofu is an essential dish for people in Baixi area for the New Year. It is cooked with fresh carp mixed with tofu and white pepper. It is frozen before eating and will melt in your mouth.
cup cake
Xinhua cup cake is shaped like an ingot, as big as a baby's fist, sweet and transparent in color, divided into yellow and white. Yellow is colored with brown sugar and rice sugar, which is called gold ingot; White mixed sugar or saccharin is called silver ingot. Its shape is concave and convex, and the concave shape is called navel cake, which is dense and dense.
Gentle, chewy like stewed tendons; The convex shape is called a cup cake, which is chewy and refreshing after a bite. The best thing is that when it first came out, it was hot, delicious, chubby, trembling, sticky and sweet. Unfortunately, foreigners don't eat a few pieces when they come to Xinhua.
Xinhua Cup Cake downstairs in the south gate of Chengguan Town, the county town, is the best, and it is also called "Xinhua Three Musts" with Dinghuiba in Gabi Lane of Chengguan Town and noodles in Mr. Lane of Chengguan Town. Cupcakes were first used to worship ghosts and gods. According to legend, in the fifth year of Xining in Song Shenzong, General Tanzhou was killed when he went to Meishan to conquer Xinhua County in barbarian king, and a cup of cake appeared on the altar. It has appeared in the snack burden of street vendors for nearly 200 years.
Royal Tribute-Yongfeng Hot Sauce
Yongfeng Chili sauce is a traditional product with a long history in Shuangfeng County, Hunan Province.
According to the Records of Shuangfeng County, as early as the 6th century A.D./KLOC-0, during the Chongzhen period of the Ming Dynasty, people in Yongfeng Town (originally from Xiangxiang) in Shuangfeng County began drying Yongfeng Chili sauce, with fresh and thick bell peppers as the main raw materials. First, wheat is cooked, fermented, ground, salted and transferred to water, and then exposed to the sun to form a sauce.
During the Qing Dynasty, Yongfeng Chili sauce became famous and the products were sold farther and farther. According to legend, Zeng Guofan, an important minister, contributed a lot to this. During the Xianfeng period, Zeng Guofan, the leader of the Xiang army, brought his hometown specialty Yongfeng Chili sauce to Beijing and dedicated it to Emperor Xianfeng. The emperor's old son was tired of eating delicacies, tasted this kind of spicy sauce full of pastoral flavor, greatly appetizing and full of praise, and listed it as a court tribute. Therefore, Yongfeng Chili sauce has been famous all over the country since Beijing.
Yongfeng Chili sauce is not only a condiment, but also a unique and nutritious snack. Because Shuangfeng is located in the middle of Hunan, it belongs to subtropical monsoon humid climate zone, with obvious continental climate, rich biodiversity and abundant heat, with an annual average temperature of 65438 07 degrees, long frost-free period, short severe cold period, large temperature difference between day and night, abundant rainfall and sufficient light energy, which is suitable for the growth of many kinds of hot sauce varieties and soybean and other hot sauce raw materials crops. There are more than 65,438+00 varieties of peppers, among which lanterns are produced. Tested and identified by provincial and municipal health and food departments, every100g contains 6.95g of protein and 9.86g of vitamin/kloc-0.
Yongfeng Chili sauce, as a natural product with low fat, low sugar, no chemical pigment and no pollution, is not only delicious and convenient to eat, but also can be used as a seasoning for various foods, which can stimulate appetite, strengthen spleen, dispel cold and dampness and prevent colds. Among them, garlic kernel, ground silkworm, fern root and other ingredients also have medicinal and health-care functions such as sterilization and disease resistance. Therefore, Yongfeng Chili sauce is more and more popular with consumers. Since 1980s, it has sold well in more than 20 provinces, municipalities, autonomous regions, Hong Kong and Macao, and exported to Japan, the United States, Tanzania, Canada and other countries, becoming a well-known brand product of pickles in China.
In 198 1, Yongfeng Hot Sauce was rated as a provincial excellent product. 1983 was rated as a provincial excellent product and a high-quality product of the Ministry of Agriculture, Animal Husbandry and Fisheries. 1985, Yongfeng Hot Sauce won four "Furong Awards" at Hunan Famous and Excellent New Food Expo. 1990 was designated as the product of the Asian Games by the provincial government. Since then, it has won the "Lotus Award" and the gold medal of the International Food Expo. In 2000, Yongfeng Hot Sauce won two gold medals at the second famous and excellent agricultural and sideline products Expo in Hunan Province. Won the honor of "Top Ten Famous Agricultural Products Brands in Hunan Province" at the third Hunan Famous and Excellent New Agricultural Products Fair. ?
Meishan Sanhe decoction
Three-in-one soup is a traditional local dish in Meishan, which is favored by many people in restaurants or nightingale stalls in Loudi city and surrounding areas. Eating three soups can not only satisfy your breathing, but also appreciate the profoundness and magic of Meishan culture.
The three-in-one soup is very particular about the choice of ingredients. It is best to use buffalo blood, thick hairy belly and beef tenderloin as the main ingredients. Beef should be crosscut. Meishan people eat tripe in a strange way: black is not white. After killing the cow, take out the tripe and shake the feces clean. It can only be cleaned a few minutes before frying. If the black skin is removed, the sweetness and umami will disappear.
Stir-fry beef and tripe in hot oil, then add rice wine, ginger and minced red pepper. Cow blood is slightly fried, but it is not tender after a long time. The latter three are comprehensive. Add boiling water to make soup, and season with mountain pepper and soy sauce. As a result, three kinds of soup with spicy taste, boiling soup and delicious taste were released.
According to legend, this soup follows the custom of Miao nationality, which is one of the important parts of Meishan barbarians. One day, an old man swam to the village of Hengyang and happened to meet the villagers who slaughtered the old cattle. There are many onlookers. Suddenly, a mountaineer foaming at the mouth fell to the ground, and everyone was frightened. The old man came forward and told the villagers to take a bowl of cow blood, a piece of beef and a piece of tripe, add three red peppers to cook and have a drink. The patient woke up suddenly, sweating profusely and refreshed. When people want to find the trace of the old man, the old man drives Xiangyun and disappears into the vast rocks of Hengyang Mountain.
This prescription does have the effect of dispelling cold and dampness, dredging channels and activating collaterals. However, this legend casts a mysterious color on the three-way soup. On the contrary, the words recorded in the history books are objective and convincing.
According to historical records, in March, the second year of Jingyan in the Southern Song Dynasty (1277), Hu Qibing turned against Yuan, and led the brave Meishan cavalry to March in and be invincible. In one fell swoop, Xinhua, Anhua, Yiyang, Ningxiang and other counties were recovered, but they were brutally suppressed by the Yuan Dynasty, and Zhang Hu was defeated and captured, indomitable. In order to prevent the cavalry in Meishan from coming back, the Yuan Dynasty slaughtered horses in Meishan area, and then killed cattle. Therefore, Meishan also produced a bull market to kill cattle and a unique three-way soup tea. "On the bridge, bears were slaughtered, and dung and cow dung were everywhere. The village man who slaughtered the cattle was sweating. " This is a historical portrayal of the bustling bull market in mountainous Xinhua (now under the jurisdiction of Lengshuijiang City). Three-in-one soup has been passed down for hundreds of years.
Although after more than 700 years' tempering, the tragic image of Zhang Hu and his "steed hissing at the yen" has gradually blurred, his rainbow-like heroism will still remain in people's minds. After eating the soup, people will talk about the indelible history of Zhang Hu.
Sandao soup is really the most authentic in Hengyang, Xinhua. It is said that the real three-course soup can only serve three bowls of soup for three cows, because the male buffalo only takes the first three blood circulation, the male ox only takes half a catty of tenderloin, and the female ox only takes half a catty of louver tips, so the soup made is the best!
Feng Jia Micha
Mao Wenxi's Tea Spectrum in the Five Dynasties said: "There is Qujiang between Tan and Shao, with many poisonous snakes and beasts. The villagers only pick 16 or 7 kilograms a year, the color is like iron, but the smell is not normal, and they can cook without me. " Qujiang River originated in Fengjiashan, Xinhua.
After passing through Xinhua, Xupu, Anhua and other places, it entered Zijiang northward. Fengjiashan area is more than 800 meters above sea level, with tall and straight mountains, misty clouds, abundant rainfall, gurgling streams and fertile soil. It is a natural place to grow tea.
Feng Jia rice tea has tender leaves and rich aroma, especially high contents of amino acids and catechins. The local people said, "If you drink rice tea every day, you will have a better view of Changchun." During the Tongzhi period of the Qing Dynasty, it was listed as a tribute of the Qing Dynasty to offset the "grain levy". Starting from 1982, the regional tea society and the Science and Technology Committee organized experts and technicians in the tea industry to successfully transform Feng Jia rice tea into crescent tea with beautiful appearance and excellent quality on the basis of inheriting traditional techniques and drawing lessons from the picking experience and processing technology of various famous teas.
Niantang radish
Xinhua New Year soup radish, thin skin and thick flesh, as big as soap. It looks like fat meat on the dining table, but it tastes fresh and delicious, oily but not greasy, and has the functions of digestion and hangover relief, phlegm elimination and qi regulation. Xinhua people cook a big pot on New Year's Eve and eat it until the fifteenth day of the first month.
The radish in the New Year is delicious, but there is a bitter story in it. Legend has it that a long time ago, a poor couple was heavily in debt. By the end of the year, there was no rice to cook, so the clever wife went to the garden to pull back a big basket of radishes, cut them into large pieces and cooked a large pot as Chinese New Year meat. Husband and wife respect me, and I respect you. When they were eating well, the rich debt collector came to the door. When he saw the "fat" of glistening on the table, he immediately scolded: "Well, you have money to eat meat, but you don't pay your debts. Call me! " At present, people will beat up this loving couple. Looking carefully, it turns out that there is a white radish without any oily smell on the table.
For example, the cooking method of radish soup this year is to boil meat and bone soup, simmer slowly, cook it thoroughly, put it in a big pottery bowl, freeze it, coat it with a thick layer of oil, eat a fashionable bowl and heat it. This is an indispensable bowl for new China people in the New Year.
Five flavors of dried incense
According to legend, when Emperor Qianlong of the Qing Dynasty visited Jiangnan, he passed by Shuangfeng Zouma Street and tasted the "water tofu spinach soup" in the local restaurant, which was quite favorable. After returning to Beijing, he asked the chef to cook this dish without knowing it, so he ordered the housekeeper to visit Zouma Street again along the route he had taken. The chamberlain brought back dried tofu which was convenient for traveling, and the emperor praised it. Since then, dried tofu has been listed as a tribute. At that time, a piece of dried bean curd could be cut into seven layers as thin as cicada wings and rolled into a tube or rope shape, which was convenient to carry. The "Mao" fragrant tofu of Peng Workshop and the "Sheng" fragrant tofu of Longshengtai Workshop are the most famous. According to "Xiangxiang County Records", in Yongfeng Town of Ming Dynasty, someone made five kinds of fragrant sticks to sacrifice the life of the secretary for nine days in the old calendar year.
To make spiced dried beancurd, we need to select high-quality soybeans from Yongfeng area, hulling, soaking, pulping, filtering, cooking, blending, molding, squeezing, evenly sprinkling Chili powder, Chili oil, sesame oil, soy sauce and salt, and baking for 24 hours. The five flavors are spicy, sweet, salty, fragrant and fresh, which have the function of reducing weight and fat.