Wuyuan? Located at the junction of Jiangxi, Zhejiang and Anhui provinces, thanks to its unique geographical location and humanistic environment, it has formed a unique diet custom and production form that is different from the original Huizhou in Anhui and Shangrao in Jiangxi.

Wuyuan cuisine |? As a branch of Huizhou cuisine, which is one of the eight major cuisines, it can be said that "no vegetables can be burnt, no meat can be steamed" at the dinner table of Wuyuan people? , but also derived a variety of Wuyuan snacks.

In Wuyuan, whether it's a seasonal banquet or a home-cooked meal, people in Wuyuan like to mix meat and vegetables with rice flour, steam them in rice cooker or make them into paste.

As for the origin of such a food culture in Wuyuan, there are different opinions. Some people say that it is deeply influenced by Confucian culture (Zhu Xi, whose ancestral home is Wuyuan, is a master of Confucianism), thus paying attention to the original ingredients and keeping healthy by eating; It is also said that it is because of the custom of using steamed rice and steamed vegetables to respect ancestors, which has been followed for thousands of years

but whether it's steamed or pasted, you can't do without blindly. "soul"

-rice noodles? (ground rice flour)

rice flour |? It probably includes japonica rice powder and indica rice (sticky rice) powder. Japonica rice powder is the powder ground by japonica rice, usually the rice north of the Yangtze River, which is short and round, and its viscosity is second only to glutinous rice powder. Indica rice flour, also called sticky rice flour, is ground from indica rice. Usually, indica rice is produced in the south, which is characterized by long rice grains and large swelling. It is the lowest waxy variety among all kinds of rice. The truly pure indica rice flour is not snowy white, but slightly gray.

Wuyuan people used to make steamed rice noodles and paste vegetables from the south? Early rice indica rice (sticky rice), and it is a dry powder made by grinding raw rice. Although there are steamed meat powder in the supermarket, most of them are fried. Wuyuan people think that the aroma of the ground rice has gone away.

Moreover, early rice is not as sticky, rough and rough to the touch as late rice. The dishes steamed with early rice flour are not sticky, thin, soft or soft. More importantly, the dishes steamed with early rice flour are fragrant and tender, and they can maintain the color and nutrition of the dishes.

But nowadays, there are fewer and fewer early rice plants in Wuyuan area, mostly late rice.

steamed vegetables with Wuyuan powder |? Both vegetarian and vegetarian dishes can be steamed

Steamed meat dishes mainly include steamed pork ribs with powder, steamed pork with powder (pork belly/bacon), steamed chicken with powder, steamed fish with powder (fresh fish/salted fish) and so on.

vegetarian steamed vegetables, such as shredded white radish, steamed green vegetables, steamed amaranth, steamed beans, steamed eggplant, and steamed fern (fern/water fern), are easy to store, and most vegetables in this season are dehydrated and dried, and then steamed and eaten in other seasons, such as white radish, beans and amaranth.

Steaming all kinds of seasonal vegetables and fish with powder not only keeps the original shape of the food, but also retains the purest flavor of the food, and it will be further sublimated through the special cooking link of "steaming".

The viscosity of steamed rice flour dishes depends on personal preference. As long as you master the mixing of rice flour and ingredients, and understand the degree of heat and gas accumulation, you will also learn about steamed rice in Wuyuan. "steaming kung fu"

Wuyuan paste vegetables? |? It can be divided into two categories: meat paste and vegetarian paste < P > Among them, there are fewer kinds of meat paste, and at present it is mainly divided into pig lung paste and large intestine paste. There are many kinds of vegetarian paste, such as tofu, green vegetables, bean sprouts, chrysanthemum, pumpkin, white radish, broken ear root (Houttuynia cordata Thunb.), and so on, to the point where "you can't paste without vegetables".

In Wuyuan with green mountains and green waters, whether it is wild vegetables in the mountains or seasonal vegetables in the garden, they are all the ingredients of Wuyuan's paste vegetables all year round.

in addition to dry milling, Wuyuan has many delicious snacks made of water milling powder. Rice can be washed, soaked and ground with water to make it thicker? Water mill slurry.

Wuyuan steamed cake |? Water-milled rice flour slurry

After fermentation, the water-milled rice flour slurry was poured on a steamer cloth, spread with other ingredients, and steamed on a steamer to form a thick-slice steam cake with air holes. Later, it was mostly a thin-skinned cake without air holes, but it was also collectively called Wuyuan steam cake.

Gentle water turns into invisible steam, which can not only steam moist dough into fragrant steamed bread, but also steam meat and vegetables, so as to steam various vegetarian and vegetarian foods. In addition to steaming and pasting, in Wuyuan, rice flour can also be made into ash sauce Guo, Qingming Guo, rice paste, rice crisp and so on ...

Wuyuan ash sauce Guo? |? The magical rice straw ash

The raw material of Wuyuan Ash Juice is novel. It is necessary to burn the fresh rice straw into ash, cool it, put the rice straw ash in a pot and boil it in boiling water for a few minutes, then filter out the dregs and impurities with gauze, and then mix it with rice slurry and stir it to make a dough.

Wuyuan rice noodle paste? |? Soup soup

bean curd, bean sprouts, mushrooms, shrimps, minced meat, stir-fry until cooked, add water, add rice flour, stir well, mix and cook until cooked, and sprinkle with a handful of chopped green onion.

Wuyuan rice crisp? | Fried/fried rice slices

Rice flour balls are kneaded into thick strips, steamed, cut into thin slices, dried and dehydrated, and then fried with edible oil into fluffy and crispy rice crisps or fried into hard and crispy rice crisps.

is Wuyuan Qingming festival? |? The collocation of rice and glutinous rice

Taste | Have a taste of the Qingming Guo in spring

Wuyuan rice noodle food circle. The incomplete list is welcome to add

seemingly simple rice noodles, but it can achieve not simple food

in one dish. Show simplicity and elegance

We will try to push the finished products one by one in the future

Please look forward to it

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Jiangxi Wuyuan

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Huizhou

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