In Hechi, Guangxi, this place produces a lot of delicious food, such as fragrant suckling pig, red tofu, the dish made in pumpkin flowers, which is the most incomprehensible to me. How should I eat it? When I was a child, the flower I smelled would feel strange and lovely. How could I eat it? But the people of Hechi may have a strange way to deal with it! Get to know each other together.

1. Bama Xiang pig

Bama Xiang pig is wild and precocious, with delicate appearance and short, small, short and round body shape; Extensive feeding, strong adaptability and disease resistance; The largest adult is about 45KG. Bama Xiang pig is world-famous, with thin skin and fine meat, lean carcass, bright red muscles, tender muscle fibers, white fat, delicious taste and rich nutrition. It is better than civet cats, a delicacy, and smells fragrant when cooking. It is known as the "noble family" of pigs with the reputation of "one cook the meat neighbor is fragrant, and its taste is heard from seven miles away".

Bama Xiang pig originated in Bama Yao Autonomous County, Hechi City, Guangxi.

2. Longpeng Red Tofu

Longpeng (bó ng) Red Tofu In Zhuangxiang, the blood of domestic animals such as pigs, cows and sheep, chickens, ducks and geese is regarded as a delicious food, which is favored by people. Yizhou people have not called blood by its first name since ancient times, but called it "red", such as cow red, pig red, chicken red and duck red. There is also a folk legend: "Red can wring dust". People engaged in dust operations must eat it often to help' wring' the dust in their stomachs. " This ancestral "dietotherapy" has increased people's interest in animal blood and promoted its value to double. People in Yizhou eat animal blood in various ways. The most common one is "red tofu".

3. Tofu Yao

Tofu Yao When you walk into Yizhou, no matter which township or village you go to, especially if you are a guest in a farm far away from the fair, there will be porridge and wine for you in the hospitable strong family in the mountains. Among the rich dishes on the table, there is also a "paste" in a big bowl. In the pale yellow paste, green leaves are condensed with flowers and strings of "sweet-scented osmanthus". This bowl is "mushy" and the Zhuang family calls it "Tofu Yao". Because of the difference in word order between Han and Zhuang languages, people in the city call it "Yao tofu", that is, "Yao family tofu".

4. multicolored fragrant glutinous rice

multicolored fragrant glutinous rice every year from the end of March to the eighth day of April in the lunar calendar, every morning, at various farmers' markets in the north and south of Yizhou City, people carry a handful of red and blue grass, maple leaves and yellow vines tied into small handfuls for sale. There are many buyers, most of whom are housewives who carefully choose around the burden, adding another painting of Zhuang nationality to Yizhou morning market. Young people don't know the use of these wild flowers and weeds, so they go up and ask their aunts and grandmothers curiously, and the answer they get is only "steamed glutinous rice". How to steam, he (she) is unknown.

5. Yizhou Zongzi

, especially the Dragon Boat Festival in May, is an indispensable festival food. Yizhou people call it Zongzi instead of Zongzi, and the production process is called "Bao Zongba". Making zongzi is not complicated. The sticky "big glutinous rice" is selected, washed and soaked with alkali sand, filtered and dried, and then the glutinous rice and stuffing are wrapped with fresh bamboo leaves into "packages" with different shapes, that is, zongzi. The simplest filling is a small piece of pork loin square wrapped in spiced powder; Add peanuts, mung beans, millet, lotus seeds, ginkgo, red dates, preserved duck and shredded chicken.

6. Yaozhai spiced smoked fish

Yaozhai spiced smoked fish "spiced smoked fish" is a traditional pickled fish of the Yao family, and it is a special dish specially used to entertain distinguished guests. When the guests came, the simple and hospitable host picked up one or two tails covered with bad and spicy dregs from the small jar, with rich ginger, garlic, wine and fragrant golden dried fish. After serving, the host brought a knife and chopping board from the kitchen, cut off the head and tail of the fish, and then according to several people's tables (including the host), each person cut into several pieces and sent them to their bowls for guests to taste. Because the fish is already cooked, it doesn't need to be cooked, so it can be eaten directly.

7. Tofu Yuan

Tofu Yuan is the birthplace of Panyang River in Bama, Fengshan County, and the Sanmen Haishouyuan Cave in its territory is the source of Panyang River. In the Zhuang family in Fengshan, every festival or wedding banquet, there is an indispensable delicacy, that is, the tofu balls of the Zhuang family. It looks like an orange, symbolizing auspicious reunion. Practice: The raw material is water tofu, but the process of making water tofu is complicated and quite particular. Water tofu must be hand-made and marinated with gypsum, so that the tofu made in this way has a faint scent and is tender and smooth, and the machine-made water tofu can't make tofu round.

8. Pumpkin flower wine

Pumpkin flower wine production method: 1. Take a handful of pumpkin flowers, remove the stamens inside, peel off the hairy epidermis of the flower stalk, and wash (note: the flowers should be kept intact); 2, stuffing, stuffed stuffing and tofu dumplings are made the same, that is, fat and thin pork, leeks and peanuts are chopped, and a proper amount of salt, chicken essence and tofu milk are added. But my mother's method of making stuffed flowers is to add a piece of water, tofu and pan stuffing, so that the stuffed flowers are delicious. 3. Pour the stuffing into the flowers. Note: Don't fill the stuffing too full, so as not to break the flowers when cooking. After filling, fold the petals, insert a peeled flower stalk into the top of the folded petals, and then steam or cook them.

9. Slag tofu

Slag tofu Every summer, when you walk into the Han Yao Village in Fengshan, you will see a dish soup on the dining table, which is a long-lived green food that people often eat-Yao tofu is also called slag tofu. The method is as follows: 1. Grind one or two bowls of tender soybeans (green beans) into soybean milk (residue), then boil half a pot of water, pour the soybean milk (residue) into the pot after the water boils, and keep stirring until the soybean milk boils, and then drop about two spoonfuls of rice vinegar; 2. Take one tender pumpkin cucumber and shred it, peel off the pumpkin seedlings and wash them, and dice the tomatoes; 3. Pour the pumpkin, shredded cucumber and diced melon seedlings into the pot and cook with bean dregs, then add the hemp soup to cook and put it into a bowl.

1. Pig Dragon Touch

Pig Dragon Touch Raw materials: pig intestine, pig blood, rice, corn flour, peanut kernel, salt, oil, spiced powder, etc. Method: Wash the small intestine for later use, stir-fry and mash peanuts, then stir-fry with pig blood, rice, corn flour, and proper amount of oil and salt to form a muddy shape (not too rotten), pour it into the intestine, press and compact it, tie both ends, and put it in a pot and cook it with slow fire. The pig dragon can be eaten after it touches the water, or it can be fried in the oil pan again until the skin is slightly yellow, and cut into pieces and served as the staple food, which makes it more crispy and delicious.

There are many local specialties. Have you eaten them all?