Tangzao

Tangzao, also known as oily egg, is soaked in 7% glutinous rice and 3% japonica rice for 2-3 hours, then the rice is taken out and dried, rolled into powder, put into the powder with cold boiled water, add sugar or (honey, rock sugar) and stir until it is soft, then move it into a round shape of about 5 cm and put it into the burnt one.

Gutian rice wine

The production of Wulong rice wine in Gutian rice wine is the most exquisite. It is necessary to select high-quality glutinous rice of the current year, grind it roughly, dust it with a dustpan, soak it in mountain spring water for 3-5 hours, and then leach it until the rice water is clear. When steaming, put the glutinous rice into a big rice cooker, steam it in a pot until it is cooked until the rice grains are not cracked, then supercool the glutinous rice with cold spring water, and it is advisable to insert your fingers into the glutinous rice so as not to burn your hands. Then put the glutinous rice into a wine jar, sprinkle a layer of distiller's yeast on one layer of glutinous rice, stir evenly, flatten the periphery, dig a pit in the center to observe the fermentation situation, and cover the top of the jar with a wooden cover or a cloth to keep warm. Generally, when koji is fermented for 24 hours, "Jiuniang" is precipitated in the pit at the center of the tank, which means that the fermentation is successful. In case of cold weather, the wine jar should be covered with a quilt and placed in a warm room in the leeward. Otherwise, it is necessary to consider the temperature and the amount of koji, and take timely measures to heat or add yeast. After fermented for a period of time (high temperature in summer, shorter fermentation time, low temperature in winter, slightly longer fermentation time), add well water in proportion to continue fermentation; When the rice skin floats on the surface of the wine, it can be filtered to get the wine. Put the wine into the jar, plug the jar mouth with toilet paper, compact the jar mouth with toilet paper, cover the porcelain cover, put it in a large iron pot and stew it with warm fire, cut off the feet and stew it for two or three times until the wine is yellow, brown and clear, and the wine tastes sweet and mellow. The whole brewing process should pay great attention to hygiene, and all utensils should be disinfected or scalded with alkaline substances (such as Buyeqing) and boiling water. Always pay attention to controlling the temperature during fermentation. The finished product must be placed in a cool place, and it should be stable, and it should not be shaken.

Artemisia argyi Thunb

Artemisia argyi Thunb (also known as Pulsatilla chinensis Thunb.) can cure constipation, clear away heat and toxic materials, cool blood to stop dysentery, and dispel wind and dampness. Gutian people have used this natural plant to make food for a long time. Every family makes mugwort sticks during festivals, especially during the Qingming Festival. Markets, hotels, and restaurants also produce and sell them for tourists to taste.

Russula

Russula is bright red in color and contains many essential amino acids. It has the effects of nourishing yin, tonifying kidney, moistening lung, promoting blood circulation, strengthening brain and caring skin. If eaten regularly, Russula can strengthen the body and prolong life. At the same time, it contains polysaccharide anticancer substances, which is beneficial to blood circulation, reduces cholesterol in blood, inhibits cancer cell metastasis, and has certain curative effect on treating acute spinal optic neuropathy. It can be used for treating soreness of waist and legs, numbness of hands and feet, malaise of bones and muscles, convulsion of limbs, blood tonic, nourishing yin, cooling and detoxicating, anemia, edema, malnutrition, excessive bleeding of parturient, etc. It also has the functions of enhancing immunity and resisting cancer, and can make people's skin moist, energetic and prolong life if eaten regularly.