Jiuniangyuanzi Jiuniangyuanzi: Made from high-quality white glutinous rice, it is soaked in water and milled and processed into glutinous rice flour. The water-milled glutinous rice flour is rolled into small balls and set aside for later use.

After the above-mentioned white glutinous rice is steamed, yeast is mixed in a certain proportion, and in a few days it becomes a fragrant, sweet and glutinous rice wine.

Boil the water, add the small dumplings, wait until they float to the surface, then add fermented rice wine, white sugar and egg slurry, mix well to thicken the rice, put it into a bowl and sprinkle with sugar and sweet-scented osmanthus. Serve.

Cicheng rice cake has hundreds of years of production history. It is famous for its careful selection of materials and precise production. It is washed with high-quality late japonica rice, soaked in water for 3-4 days or a week, ground into powder with water, and pressed to remove the water until it is not dry or wet.

When it's just right, crush it and steam it thoroughly in a steamer, or pound or roll it into strips of evenly sized rice cakes.

How to eat rice cake: boiled, stir-fried, deep-fried, fried in slices, boiled in soup, etc. It is suitable for both sweet and salty dishes.

For example: Fried rice cake with sugar.

Folk proverb says: "If you stir-fry with sugar and stir-fry with oil, you will get big blisters at the corners of your mouth."

Another example: shepherd's purse rice cake.

There is a folk proverb: "When you fry rice cakes with shepherd's purse and shredded pork, Zao Lord Bodhisattva reaches out to fish them out."

Also: Juicy rice cake soup is extremely delicious and is a must-have food for every household on New Year’s Eve.

There are dozens of cooking methods. In the past, storage conditions were not good, so many residents sliced ??the rice cakes and dried them in the sun for storage, and then soaked them in water for two days before eating.

There are also batches soaked in water that can be kept fresh for several months.

There is a folk proverb in Ningbo that "rice cakes are better every year, and this year is better than last year."

People also use rice cake printing plates to stamp the shapes of "five blessings", "six treasures", "money", "ruyi" and so on, symbolizing "good luck" and "good luck"; some are made into "jade rabbit", "ruyi" and other shapes.

Small animals such as "White Goose" constitute a perfect combination of content and form in the true sense. Loumaoji Xiangdian is the most commonly eaten and favorite soy food of Ningbo people. Ningbo Loumaoji Xiangdian is the most famous.

, and has long been popular.

Loumaoji Xianggan has a history of more than 300 years.

According to legend, Mr. Lou first opened a tofu workshop, making tofu, bean sprouts, vegetarian chicken, thousand layers, fried tofu, and dried fragrant beans.

One year, Boss Lou Maoji took in a critically ill old man from other places. Before his death, the old man, in order to thank Boss Lou for his kindness, passed on the secret recipe of refined dried incense passed down from his ancestors to Boss Lou.

Lou Education followed the secret recipe and produced dried incense that was both delicious and fragrant, and he became famous ever since.

Lou Maoji dried incense is well-made and produced in strict accordance with the procedures.

The soybeans used need to be sorted out of sediment and impurities, and then soaked for 6-12 hours at normal temperatures to ensure that they are suitable for grinding without wrinkles, followed by water grinding, boiling, soaking, and beating.

Blocking, over-pressure, and then entering the baking stage.

Roasting is the most important process. You need to use the best bean paste and high-grade soy sauce, light sauce color, add an appropriate amount of cinnamon, small tomato flavor and other auxiliary ingredients, boil it in a pot, and simmer in the pot overnight.

Bring to a boil again the next morning, remove from the pan and cool, then stir in sesame oil.

Sesame oil needs to be bought from a cart, as the aroma is particularly strong.

The dried incense made in this way has a yellow and bright color, a square shape, a tough and soft texture, a salty and refreshing taste, a refreshing smell, a delicate taste, and a superior color, fragrance, and taste.

Loumaoji dried incense can be used to make a variety of dishes, which can be mixed cold, stir-fried, fried, or baked. After being made, it is delicious, cheap, high-quality, and nutritious, and is loved by urban and rural people.

Fenghua taro head Fenghua taro head "I have eaten Fenghua taro head after running through three passes and six docks." People are proud to have eaten Fenghua taro head, which shows that this taro head is extraordinary.

Fenghua taro head is rich in starch, fragrant and glutinous and delicious. It can be used as a staple food, as a snack, or as a special dish in "Pork Ribs and Taro Stew".

Taro is native to the tropics. According to the "Fenghua County Chronicle", it was cultivated in the Song Dynasty and has a history of more than 700 years.

Fenghua's numerous sandy loams and alluvial soils on both sides of the Yanjiang River, with its suitable soil conditions and groundwater levels, have solved the contradiction between taro's "fear of both water and drought" during its growth.

The warm and humid climate can promote the growth of taro, and the large temperature difference between day and night in autumn is beneficial to the expansion of mother taro and the accumulation of nutrients, making Fenghua taro heads a traditional specialty of Fenghua.

Taro cultivation in Fenghua not only has a long history, but also has many varieties and a large scale.

Varieties include red taro, black taro base, yellow powder base, fragrant japonica taro, etc.; Fenghua taro head is a kind of red taro head, mainly distributed in Xiaowangmiao, Xikou, Daqiao, Xiwu and other towns, and has now expanded to the whole city

, the planting area reaches 25,000 acres, and the total output is 60,000 tons.

Fenghua taro is a traditional, famous and pollution-free agricultural product in Fenghua and Ningbo City. The taro is nearly spherical in shape, with a brown appearance and a pink top. Each one weighs more than 1 kilogram, and the large one can reach about 2.5 kilograms.

Its quality characteristics are mainly characterized by its large size, thin skin, gluten-free meat powder, and glutinous and smooth taste.

Taro heads can be eaten in a variety of ways, each with its own flavor. It can be steamed, grilled, stir-fried, sliced, poured into soup, or boiled and frozen.

If it is baked and steamed, its fragrance is fragrant and its powder is like chestnut; if it is boiled in soup and made into a soup, it is as smooth as white fungus and glutinous as glutinous rice balls.

Fenghua taro head not only tastes good, but is also a nutritious and pollution-free health food.