"rotten smart rice tofu" was first produced in the late Guangxu period of the Qing dynasty and is famous for its delicious color. Its main raw materials are "oily" rice from Xiangshui Cave in Shichang and rice boiled with spring water from Xiangshui Cave, so it is also called "oily delicious rice tofu". Xiangshui Cave is one of the eight scenic spots in Songtao. This place has a mild climate and pure water. The "oily" rice produced from the lower limit of the cave three kilometers has the characteristics of "jade in color, pearl in particles and fragrant as zongzi". In the Qing Dynasty, it was named "Gong Mi" and presented to the imperial court. The ancients once wrote poems praising: "outstanding people, long flowing water, long sticky oil and good color and taste are called treasures, and they are ordered to pay tribute to the people and offer fresh food." Although the appellation of "Gong Mi" lasted for a long time, it never weakened. Nowadays, every autumn harvest, the superior has specially ordered it to be stored, which is remarkable. The local people use this rice to make rice tofu, and with a little seasoning, it has a unique flavor. When it was moved to the market for trial sale, all the consumers praised it, so it was named "oily and delicious rice tofu" Around 20 years of the Republic of China, Huang Changgui (nicknamed "rotten bridge"), a chef at the south gate of Liaogao Town, was good at cooking. He improved the processing technology of rice tofu, from beating and grinding rice to cooking, making rice tofu green and elastic, cutting it into small squares, cooking for a long time, and adding pepper, ginger, onion, red pepper noodles and crispy meat whistle. Once listed every day, customers will be crowded with food, which is in short supply. If you fall behind, you will regret it, because you have no luck to eat. In the past, the county entertained people with breakfast noodles (chicken soup and silver noodles), night wine (table top) and afternoon tea (cakes and fruits). Since the rotten Qiaomi tofu came into the market, the guests asked to eat his rice tofu instead of breakfast noodles and afternoon tea until evening, even if the table was full of precious dishes, it was boring. Local students who go abroad for further study or people who travel far away on business, that is, Songtao people in Hong Kong, Macao, Taiwan, the United States and Europe today, often believe and love Jojo's rice tofu and think it is precious.

Haocaiba

Artemisia selengensis, also known as Ba Fen, Qingming Artemisia selengensis and Miancaiba, is a delicacy of Songtao people, and also a standing good product for ancestor worship. During the Qingming Festival, every household should make bowls of Baba for ancestors to enjoy and for today's people to taste.

Artemisia selengensis has three main raw materials:

(1) The ratio of glutinous rice to glutinous rice and rice depends on the quality of glutinous rice.

(2) Artemisia selengensis or mustard.

3 stuffing.

Making: (1) dough making. First soak the glutinous rice for one to three hours, then put the glutinous rice in it for a while, drain the water and beat it into noodles (previously used without a motor). In general, noodles should be used immediately after they are ready, otherwise they should be spread dry to avoid souring.

(2) Dismantling and cooking tarragon noodles. Wild Artemisia annua should be freshly picked and used, dismantled and washed, cooked with water, squeezed dry, mashed with glutinous rice, and then thickened with a small amount of rice flour in the pot. It is more convenient to use cotton vegetables, because cotton vegetables are generally only picked and dried in the Qingming period of the year. At this time, just foam it and thicken it. Be sure to master the amount of whole rice flour when beating. If you play too much, the rice cake will become sweeter, and if you play too little, the cotton toughness of the rice cake will be worse. After the dough is made, it will be kneaded into dough in rice flour.

3 stuffing. Fillers are generally divided into salty and sweet. Stir-fry the salted stuffing with bacon (fresh meat is also acceptable), dried beans (all cooked and cut into small pieces), garlic sprouts (chopped) and a small amount of pickled kohlrabi for later use; Generally, black sesame seeds are used for sweet stuffing. Stir-fry until fragrant, add sugar. Prepare the raw materials, steam the stuffing and serve.

Artemisia selengensis Tough, tender and smooth, it has a strong fragrance of wild Artemisia selengensis, which can benefit qi, moisten lung and regulate spleen and stomach. But in the past, it was delicious, especially at the end of the year, families with pheasants often lined up in long lines, and those with weak labor often had to go out with their families, and they might win 10 kilograms of rice in just one hard day. It's easy to make rice noodles now, but it's not difficult to do. Every family member, old and young, should do something. Songtao people call it "making a sensation", and its popularity, even in today's towns, often exceeds that of foreign birthday cakes.

Shefan

The main raw materials for social meals are glutinous rice, glutinous rice (the proportion depends on the quality of rice), Artemisia, wild onion, garlic sprout and bacon. Production process: the glutinous rice is slightly boiled in the pot (before the rice blooms), and then drained; Soak glutinous rice for 4-6 hours, and then drain; Wash and chop wormwood; Squeeze out bitter water properly, and then bake until it is slightly dry; Wash and chop wild onion and garlic seedlings; After the bacon is cooked, it is cut into particles, then the above raw materials are mixed with oil and salt, and then cooked. Generally speaking, there are two ways to cook social meals, one is steaming and the other is stewing. Steamed social food tastes strong, while braised social food tastes fragrant. When steaming in a steamer, you must put it layer by layer. The first layer is ventilated and then the second layer is put ... until it is completed. After putting it away, you can pour a small amount of bacon soup on it to make it sticky, crisp and refreshing. When stewing a club meal, it should be cooked in a large pot, simmered slowly, and turned over with a spatula from time to time to make it cook evenly without paste. Social meals are not only fragrant and delicious, but also have the effects of invigorating the middle energizer, clearing away heat and toxic materials, and encouraging the spirit. Songtao people usually eat club meals around the vernal equinox and have a tradition. In the past, it was often used as a sacrifice for social days, but later it became a delicacy. Therefore, as long as Artemisia annua grows and wild onions climb high, we will use our leisure time to invite relatives and friends to have dinner together, which will make it taste like a lucky day. As life is getting richer, people enrich walnuts and peanuts in traditional social meals, making them more fragrant and having better nourishing function.