The unique feature of Wuzhuang noodles in Xunxian County is that buckwheat noodles are mixed with millet noodles and elm noodles in a certain proportion. When making, first grind elm bark into flour, add buckwheat flour or white flour and mix well, then press it with a wooden bed, and the noodles will come out with holes, and then fall into the water in the form of thin strips to cook. Take it out and wash it with cold water again. Put it in the bowl. Add chopped green onion, oil, salt, monosodium glutamate, garlic juice, sesame oil, mustard oil, pepper and bean sprouts according to personal taste.
Wu Erguo peanut is a traditional delicacy in Xun County, which started in the middle and late Qing Dynasty and has a history of more than 200 years. Wu Erguohua was produced in Sixiatou Village, Liyang Town and passed down from Wu Haotian for three generations. Choose local peanuts and precious Chinese herbal medicines. The traditional production process is to soak peanuts in eight kinds of raw water, then take them out and dry them. Add the fine sand from the old course of the Yellow River into a large iron pot and stir it in the same direction until the peanuts float in the hot sand and the ripe skin does not fall off. After drying, you can eat it. 1983 to attend the Canton Fair.
There are eight bowls in Xunxian County, but most of them are weddings or banquets for VIPs. On the table of the Eight Immortals, there are ten plates, eight bowls and two soups, which are delicious and beautiful. At that time, the eight bowls concentrated on cooking techniques such as roasting, stewing, dipping, roasting, stewing, frying, steaming and frying. The eight bowls that have been circulating for a long time in Xun County have inherited the tastes of Manchu people and combined with the eating habits of Han people. Eight bowls mainly include four meats and four vegetarian dishes. The four kinds of meat are mainly pork, with elbow meat and rear hip meat, which are divided into sufu meat, crispy meat, braised meat and square meat; The four ingredients are mainly skin dregs, kelp, vermicelli and tofu, which are made by a unique process.
Wangqiao village is known as the "Hometown of Tofu" and has always been famous for its tofu. The production of tofu skin is more unique. "More than 40 kilograms of beans, only seven or eight pieces of tofu skin are picked out." The selected tofu skin is thin and chewy, tastes delicious and full of beans, which is a delicious dish in cold dishes.
Jiao Changying Yuanxiao, also known as Tangyuan, has a production history of more than 300 years. The characteristics of Yuanxiao in this village are: large and uniform, thin skin and many fillings, white color, fluffy head, clear soup, glutinous dumplings, delicious taste, soft and delicate, sweet and delicious. Every autumn, people who go out to sell dumplings are as far away as Xuzhou, Taiyuan, Nanjing and Xi' an; Close to Zhengzhou, Kaifeng, Luoyang and Xuchang.
The Eight Immortals Sugar Man started in the Guangxu period of Qing Dynasty, and was a firm named Tunzi Yongyuan, which was highly publicized when it was founded. With white sugar as the main material, it is imitated according to the appearance and posture of ancient Ba Shen. The shape of the device is as high as 7 inches, with bright and transparent color and exquisite craftsmanship.
Liyang tribute noodles originated in the Ming Dynasty and were produced in Xiying Village, Tunzi Town, Xun County, mainly in family workshops. In the Ming Dynasty, it was named "Gong Mian" because it was presented to the emperor by Wang Yue, Minister of Rites of the Ming Dynasty, and it was listed as a palace masterpiece. Gong Mian is made of high-quality groundwater, refined wheat flour and refined salt. It is made by Liyang Gong Mian through 28 traditional handicraft procedures. It is as white as snow, as thin and hollow as silk, and it can be called a traditional and unique food in China's food culture. The hollow dried noodles in Xiying Village are pure natural products. If preservatives and whitening agents are added, hollow vermicelli will not be made. Liyang tribute noodles are characterized by fire resistance but not rot, returning to the pot but not rot. After cooking, it is picked into the bowl, which not only tastes smooth, but also has a particularly rich taste.