1. Yiyan Gao When I was a child, I didn’t have many snacks. Cakes were a delicacy that both the elderly and children in the family loved.
During festivals, my family would always make some snacks by hand using grains and dried fruits, but they were never as tasty as the Yiyan cakes sold in pastry shops.
A must-have for the family during the Chinese New Year is the Seven Degrees Yiyan Cake. The bright rose red color is very festive.
Among them, five kinds of ingredients, including red beans, red dates and peanuts, are stewed and cooked to make pastries.
There are no ingredients such as flavors and pigments, and the nutrition and fragrance of the ingredients are fully presented.
In the past two years, the production of Qidu Fang Yiyan Cake has also kept pace with the times. Xylitol is used instead of brown sugar for seasoning, making it more reassuring for middle-aged and elderly people and girls who want to stay in shape.
Eat a few pieces as snacks every day. They are soft, fragrant and chewy, leaving you with a rosy complexion.
2. Rice blood sausage. Many people cannot accept animal offal, but in some places they regard it as a treasure.
We all know that Northeastern people like to eat blood sausage, and in Yunnan people put blood and glutinous rice together to make rice blood sausage, which is a special snack that the locals are very proud of.
The ingredients used for rice blood sausage are very simple, only simple seasonings such as pig blood, glutinous rice, casings, and salt.
After soaking the glutinous rice, add pig blood and pour it into the sausage casing, then put the blood sausage in the pot and cook.
After taking it out and letting it cool, it can be fried and eaten.
The prepared rice blood sausage is different from ordinary sausages in that it is grey-purple in color, which makes many people mistakenly think it is a "dark dish" and cannot eat it.
In fact, the stir-fried rice blood sausage has a strong aroma, the casing is chewy, and the filling is soft and chewy, fragrant but not fishy. As soon as you take the first bite, it is so delicious that you will never forget it.
3. Black soy milk We all know that the soy milk at breakfast stalls is mostly made from ground soybeans. The soy milk ground from black beans does not look good, but tastes more fragrant. This is also the hometown delicacy in my memory.
Later, I rarely drank it when I went out, until I met black soy milk powder, which restored the taste of the breakfast stall in my hometown.
The taste is very different from common soy milk. In addition to black beans, Sanchuangui black soy milk powder also adds high-quality black rice.
The overall taste is thick and silky, without a strong beany smell. Instead, it highlights the fresh aroma of beans and rice. It is very similar to the soy milk tea in beverage shops today. It tastes good and is good for the body.
The seasoning is also very considerate. Sanchuan Gui Black Soy Milk Powder uses the popular isomalto-oligosaccharide to increase the sweetness, making the soy milk taste more refreshing and reducing calories.
I usually bring a few bags to work for afternoon tea, or for breakfast after getting up, so I can feel the warmth of my hometown at any time.
Do you envy such celebrity lunch boxes?