Li Fen appeared in the late Ming and early Qing Dynasties and has a history of hundreds of years. Li Fen food has a variety of methods and delicacies, and has always been welcomed by people. If mixed with other condiments, it can be made into all kinds of fried batter and soup batter with dozens of patterns, which can be used as both a dish and a staple food, and can also be cut into pieces to make hot pot with unique flavor. Every year near the winter solstice, Li Fen listed one after another, and it came to an end at the end of February and the beginning of March of the following year. On New Year's Eve, people in the city often regard the word "Li" as good luck, as food to "suppress old age" or as gifts to relatives and friends.
Laoyou noodles (vermicelli) is a famous traditional snack in Nanning. It is a delicious pasta with sour, spicy, salty and fragrant taste, which has the functions of dispelling wind and cold, waking up the mind and refreshing the spirit. There are different opinions about the origin of "old friend noodles". It is said that in the 1930s, a diner often went to a snack bar on Zhongshan Road. Over time, the host and guests became friends. Once, diners were bedridden because of exogenous cold. After hearing this, the shopkeeper made a bowl of noodles for the diners, and put sour bamboo shoots, peppers, lobster sauce, ginger, onions and so on. After the meal, the diners sweated and felt comfortable and relaxed. Even after sneezing, catching a cold is nothing. In a happy mood, he sent a plaque to the snack bar, which read "Old friends often come". "Friends' Face" got its name from then on. The traditional method of making Laoyou noodles is to add eggs to flour, knead it repeatedly, beat it repeatedly with a bamboo pole, cut it into fine noodles, and then add fried garlic paste, lobster sauce, pickled pepper, sour bamboo shoots, minced beef, vinegar, bone soup and other ingredients to cook. Unique flavor, sweet and sour taste, attractive appetite; Eating appetizers can relieve boredom, leave endless fragrance and have the effect of dispelling cold. The main ingredient is rice flour, which is called "friend powder". Since 1950s and 1960s, Nanning No.2 Catering Company mainly deals in old friends' noodles (vermicelli), among which Zhongshan Restaurant on Zhongshan Road is the most famous. Old friends' noodles, also known as "Zhongshan old friends' noodles", have been introduced by Red Evening News, Guangdong Yangcheng Evening News, Nanning Evening News and other media. The noodles made by this company won the title of "Chinese Famous Snack" in Hangzhou Cooking Competition from 65438 to 0997. The hotels that produce and operate authentic noodles with old friends in Nanning are: Datong Hotel, Gongyi Hotel, Gongdong Hotel, Xinghua Village Hotel, Jian Zheng Hotel, Anyuan Hotel and Tingzi Hotel.
Zongzi Every Dragon Boat Festival and Spring Festival, every household eats jiaozi. There are many kinds of zongzi, including mung bean, chestnut, winter bean, sausage, ham, shrimp, crab, beef and so on. Zongzi is big, usually 0.25 Jin each, a few Jin or even a dozen Jin each. Among the numerous zongzi, mung bean meat zongzi is the most common and popular variety. Its preparation method: peeling fat meat, washing, cutting into strips, marinating with seasoning for half a day, washing and soaking high-quality glutinous rice, draining, spreading a few zongzi leaves, adding a proper amount of glutinous rice, opening a ditch in the middle, adding mung bean paste, putting a piece of fat meat, spreading a layer of mung bean paste, covering the stuffing with glutinous rice, then wrapping, and finally using zongzi rope.
In the early years of the Republic of China, the stalls selling glutinous rice in Nanning morning market were located in downtown streets for people to "eat too early". The most famous glutinous rice with bean paste, with its unique method, is light and delicious, soft and sweet, oily but not greasy, which can be described as full of color and flavor, and is deeply loved by Nanning citizens. The stall owner put a big pottery basin in the basket, which was filled with glutinous rice and green bean paste next to the rice; Whether in winter or summer, there is a charcoal stove at the bottom of the urn, with a bowl of fried glutinous rice pot core on the basin and pieces of pickled semi-fat lean meat in the other bowl. When selling, the stall owner pinches glutinous rice with both hands, puts mung bean paste, fried chicken heart or pork in the middle of glutinous rice, pinches it into a cake shape, and puts it on a clean lotus leaf for customers to eat. Those who want to eat "rice crust" have another piece of meat, which is crisp and fragrant. The more you eat, the more delicious it is, and it is economical and convenient.
Five-color glutinous rice, a traditional snack of Zhuang nationality. Because glutinous rice has five colors: black, red, yellow, white and purple, it is named "black rice". It is generally produced in Tomb-Sweeping Day on the third day of the third lunar month every year. The preparation method is as follows: the soaked glutinous rice is divided into four parts, three of which are soaked in black, red and yellow dye juice extracted from edible plants such as maple leaf, red and blue grass, gardenia, turmeric, etc. After coloring, put it in a steamer to steam out five-color rice, such as black, red, yellow, white and purple, then mix and stir evenly, put it in a plate and sprinkle with sugar and oil to eat. Its color is bright, colorful, crystal clear, refreshing, moist and soft, and delicious.
One of the traditional snacks in Nanning. Began in the Qing Dynasty. It looks like cordyceps sinensis and tastes tough and soft. It can be made into "fried vermicelli" and "vermicelli soup" with pork, beef or chowder. Production method: wash and soak glutinous rice, grind it into thin and suitable rice slurry, filter it into wet dough and cook it in a pot until it is half cooked. Knead the pan until it is soft and hard, and then knead it into strips. Tear off a small piece and rub it on the back of a special bamboo dustpan to make it look like an adult, then steam it in a steamer. If you want to have color, you can add a little food pigment when rubbing powder, such as flower rice red and Qiang yellow. This kind of mealworm is found in trading places, food stalls and powder stalls in the water street market.
Fried zongzi is one of the traditional snacks in Nanning. It began in the late Qing Dynasty and the early Republic of China, and is most famous for fried dumplings. The production method is as follows: wash and soak the glutinous rice, take it out and drain it, take 100g ~ 150g glutinous rice and a little mung bean, wrap the flat zongzi with zongzi leaves, cook it in a pot, take it out and dry it, peel off the zongzi leaves, and put it in a pot of 180 degree for boiling. It is characterized by crisp skin, golden color, soft interior, crisp and delicious. Now, every kiosk market is still on sale.
Gao Feng Lemon Duck originated from a special dish in Wuming County and was named after the best restaurant in Gao Feng, Wuming County. The method is to wash the ducks after slaughter, cut them into pieces, stir-fry them with strong fire until they are half-cooked, then put the cut condiments such as shredded hot pepper, shredded sour ginger, shredded sour lemon, shredded sour onion, shredded sour plum, shredded ginger and mashed garlic into a pot and stir-fry them evenly, stir-fry them with low fire until they are half-cooked, add bean paste and stir-fry them until they are cooked, and then pour a proper amount of sesame oil to serve. It is characterized by moderate sour and spicy taste and fresh and tender meat.
Boiled chicken Nanning people always have the habit of not eating chicken, so boiled chicken (commonly known as boiled chicken by locals) has become the first choice for banquets. The method is as follows: after slaughter, choose tender-necked chicken (hen who has not laid eggs) or castrated chicken (line chicken), then smear a little salt and a little sliced galangal in the abdominal cavity, put it in a pot and soak it in boiling water (the amount of water is subject to soaking the whole chicken), and turn off the fire after the water boils again. After 20 minutes, the chicken is picked up, cooled, cut into pieces, and served with galangal, chives and parsley. It is characterized by crispy skin and tender meat.
Eight immortals powder is one of the favorite tastes of Nanning citizens. The method is as follows: fresh minced pork with toughness is selected; Before cooking minced meat, put half a bowl of pork bone soup in a hot pot; After the soup is boiled, add two or three pieces of fish dumplings, meat slices, cooked quail eggs, mushrooms, day lilies, squid, shredded chicken, lean slices, fish fillets and fresh vegetables; After the soup in the pot is boiled, add 200 grams of minced meat. It is characterized by many ingredients, rich nutrition, reasonable collocation, tough and refreshing powder and delicious taste.
Babao rice is one of Nanning people's favorite snacks. The method is as follows: after soaking and cleaning the high-quality fragrant glutinous rice, filter the water with a bamboo basket and steam it in a steamer or rice cooker; Pour some lard and sugar into a dish and mix well, then put some dried fruits such as candied dates, almonds, lotus seeds, candied melon, longan, raisins and candied fruit into a bowl, then mix some dried fruits into rice, put them into a bowl for compaction, press them into a nest shape in the middle, add some bean paste stuffing, cover with glutinous rice and flatten them, and steam them in a steamer for 30 to 40 minutes again. When eating, put the eight-treasure rice in the bowl on the plate and pour a little sugar and water chestnut sauce on it. Its characteristic is that the rice is soft, glutinous and sweet, not greasy.
Self-brewed bitter gourd is a unique home-cooked dish that Nanning citizens like. The method is as follows: selecting medium-thick, straight and tender bitter gourd, cleaning and cutting into melon tubes each 2 inches long, taking out the pulp, chopping pork and peanut kernels into paste, mixing with soaked glutinous rice, salt, lard, onion and spices to make stuffing, filling into the melon tubes, and steaming in a pot to eat. It is characterized by both the fragrance of bitter gourd and the delicacy of meat stuffing, and its taste is sweet and delicious.
Feature food shop
Xianchi Baxian Restaurant Nanning is a unique traditional aristocratic restaurant founded by Chen Xianchi. The head office is located at No.242, Zhongshan Road, and the branch office is located at No.0/90, Zhongshan Road. Specializing in making bazhen noodles with unique flavor. The Bazhen noodles it deals in are egg noodles processed by itself, fried well, and carefully cooked secret side dishes. It is characterized by delicious soup and tender meat. It has a good reputation among Nanning diners. At present, the recipes are: Babao noodles, court noodles, court noodles, court seafood powder (noodles), court seafood porridge and court beef powder (noodles).
Huangdu Restaurant is one of the flavor food stores in Nanning. Located at No.257 Zhongshan Road, there are two branches, mainly engaged in Cantonese-style home cooking, with more than 300 varieties, featuring durian whole chicken hot pot in winter, whole beef hot pot, ancestral warm-nourishing whole lamb hot pot, fish-flavored seafood chicken pot, Longzhou mountain yellow skin fried seafood, Taiwan Province roasted meat, master roasted bass, raw black bean sparerib pot, pomelo skin minced meat, sour and crisp spinach stalks, etc.
Folk crock simmer soup restaurant national restaurant chain store. Located at 3-9 Xinmin Road. Special simmer soup and northern and southern dishes are cooked with fresh and pollution-free livestock and vegetables that have just come into the market.