Jingxi is a small county-level city in Hechi, Guangxi Zhuang Autonomous Region. There are many delicacies here, and each delicacy has its own unique flavor, which is famous at home and abroad. In addition to watching the beautiful scenery, we must not miss the delicacies when we travel to Jingxi. Here, I will introduce six kinds of special foods that belong to Jingxi in April, and see if there is anything you like to eat ~

1. Cold fish skin < P > Cold fish skin is a traditional food in Jingxi, and its preparation method is also very unique. Fresh fish is used in the selection of materials, the skin of the fish is peeled off, and the skin is shredded by hand, and then mixed with various seasonings to make the skin more delicious.

cold fish skin tastes fresh, fresh and delicious, tastes very crisp, and has no fishy smell at all. It is deeply loved by local people and is a popular appetizer.

second, stir-fried pork sausage

stir-fried pork sausage is a delicious food that can be seen everywhere in Jingxi, and the preparation method is not complicated. First, the pork sausage which has been filled in advance (fresh pork blood, glutinous rice, pork intestines and salt are fully mixed and then poured into the pork intestines) is stir-fried with garlic leaves, sour bamboo shoots, chives and sauerkraut for a few minutes, and then it can be served. A bowl is not expensive, it can be done for more than ten dollars!

It tastes waxy and has a unique taste of pig blood. The small intestine inside is very tough to chew. Basically, it is served in every restaurant in Jingxi, and it is deeply loved by local people.

Third, stir-fried meat with sour bamboo shoots

Stir-fried meat with sour bamboo shoots is a traditional food in Jingxi. The classic flavor of this dish is the combination of pork, pepper and bamboo shoots. With certain seasonings, it presents a delicious taste and fragrance after frying, and the more classic taste is sour and sweet.

The acidity of sour bamboo shoots is very moderate, which can perfectly remove the fishy smell of pork, leaving only the fragrance of sour bamboo shoots, making the whole dish very harmonious and delicious.

4. Fanjidu and mew

mew means cattle and sheep in Zhuang language, while Fanjidu is actually a transliteration of Zhuang language, which tastes crispy and delicious. These two are fried snacks, both of which are 2 yuan each.

Mmmm's method is to fully mix sweet potato flour with flour, then fry it in an oil pan. It tastes completely non-sticky, and QQ bounces, which is very sweet, and it looks like a lamb ~ very cute; What's different from Mubaa is that it is covered with icing after frying, so it will be a little sweeter than Mubaa. Personally, I feel a little tired of eating too much.

Five, five-color glutinous rice

Every year, on big days like March 3rd, Tomb-Sweeping Day and April 8th, every family in Zhuang nationality will cook five-color glutinous rice for ancestor worship or singing.

The method is also simple. Choose high-quality glutinous rice, soak the wisteria, yellow flowers, maple leaves, red and blue picked in advance in turn, then mix them with glutinous rice and steam them in the pot for half an hour. The color is very beautiful. Personally, I like to call it "flower rice" because it is really the same as flowers. It tastes soft and waxy. Different colors of glutinous rice correspond to the fragrance of dyed plants.