it doesn't matter much! Partially merged but still maintained!

Food is the most important thing for people. With the rise of returning to natural food, traditional food is increasingly favored by people. In fact, the origin of these foods has its wonderful legends.

When steamed bread was passed down from the Three Kingdoms, Meng Huo, the owner of Nanman Cave in the south of Shu, always attacked and harassed him. Zhuge Liang personally led his troops to attack Meng Huo. Lushui area is sparsely populated, miasma is heavy and Lushui is poisonous. Zhuge Liang's men put forward a superstitious idea: kill some prisoners of "Na Man" and sacrifice their heads to the river god of Lushui. Of course, Zhuge Liang couldn't promise to kill the prisoners of "Nan Man", but in order to boost morale, he came up with a way: using flour and dough brought by the army, kneading it into a human head and steaming it as a sacrifice instead of "Nan Man" to worship the river god.

Traditional cuisine

Since then, this kind of pasta has been handed down and spread to the north. But it was so scary to be called "Man Head" that people replaced the word "Man" with "Man" and wrote "Steamed Bread". Over time, Steamed Bread became the main food of northerners. Crystal cake is a famous spot in Weinan, Shaanxi Province. It is characterized by golden noodles and silver gangs, peeling and crisp, cool tongue and penetrating teeth, sweet and palatable. Legend has it that Kou Zhun, the Song Dynasty official, was honest and fair, and won the hearts of the people. One year, Kou Zhun returned from the capital of song dynasty, Kyoto, to his hometown, Weinan, to visit relatives in the countryside, which coincided with his 5th birthday. The hard-earned villagers sent birthday peaches, noodles and plaques to congratulate him, and Kou Zhun held a birthday banquet. After three rounds of wine, Kou Zhun opened a delicate paulownia box, which contained 5 crystal-clear snacks. On top of the dessert, there is a piece of red paper, neatly written with a poem: "Public crystal eyes and crystal hearts can distinguish loyalty from traitors, and innocence is not stained with dust." The signature is Weibei laosou. Later, the chef in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake".

according to legend, during the reign of Kangxi in the Qing Dynasty, there was a girl named Fusang, who was the maid of a big sugar shop in Neijiang, Sichuan, who advocated the Yaxian family. Once, while Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the syrup into the pig tank, hid it in the woodpile, and put some chaff on it to cover it up. A few days later, when Fusang held out the pig oil tank, the tank was full of many crystal-like things, which broke the entrance, crisp and pure and sweet, and its taste was better than sugar. Fusang talked about this strange phenomenon, and many people did the same thing. Because the sugar produced looks like ice and tastes like honey, people call it rock sugar.

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bean juice, a traditional food in Beijing

traditional food

bean juice is a well-known traditional flavor snack in Beijing. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a liquid snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it. In the past, soybean juice was sold in raw and cooked ways. Most of the sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder, and inby, twist and hot pickles on the other. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time you drink bean juice, the smell like swill makes it difficult to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking everywhere and waiting in line to drink. "Yan Dou's Miscellaneous Poems on Small Foods" said: "The dregs can actually be used as porridge, and the flavor of old pulp is thin and thick. There is no distinction between men and women, come and sit together, and each of them is palatable. " And said: "The taste is beyond the sour and salty, and the eater knows it, which can be described as exquisite."

what is soybean juice?

Actually, it's the leftover of making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then taken out, ground into fine pulp by adding water, and fermented in a vat, where starch sinks to the bottom of the vat and bean juice floats on the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, then kept warm with low fire, and served with it. Don't look ugly, but it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of removing summer heat, clearing heat, warming yang, invigorating spleen, appetizing, removing toxic substances and removing dryness.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice has been sent to check whether it is clean and drinkable. If there is nothing clean, I will collect two or three bean juice makers and send them to the imperial kitchen." As a result, bean juice from the folk has become the royal meal of the court.

To drink bean juice, it must be accompanied by finely cut pickles. Generally, kohlrabi is used in summer, and the old salt water mustard should be cut into filaments, mixed with Chili oil, and served with inby, which is fried brown and crisp, with unique flavor.

production method:

soak mung beans in cold water for more than ten hours, add water and grind them into a thin paste, add slurry into the thin paste, and add cold water not less than eight times the slurry one by one to filter the filtered slurry, and after overnight precipitation, skim off the floating foam and slurry on the top layer of raw bean juice, scoop out the raw bean juice and put it into a precipitation casserole with cold water.

jingdong traditional cuisine

traditional cuisine

according to historical records, jingdong has a barbecue history of more than 5 years and has developed into a local famous dish. There are roast beef, mutton, pork, chicken, fish, watercress, leek, eggplant, etc., among which the most famous ones are roast pig and roast black-bone chicken.

The method of roasting pigs by fire is as follows: select about 4kg fine-boned pigs (also known as walnut pigs), slaughter and clean them, rub salt, wine, pepper, garlic and other seasonings all over the pig, put a special iron fork through the pig's body, turn and roast it on chestnut charcoal fire, until the pig's skin is slightly Huang Shi, rub brine and sesame oil while turning and roasting, and continue to roast. About 4 hours, when the whole pig is roasted golden and crispy, roast the pig with fire. After that, cut the roast pig into lumps, and then dip it in sauce, vinegar, pepper, coriander and onion. The taste is fragrant, the skin is crisp and has a special flavor.

the method of roasting black-bone chicken by fire is as follows: 1.4 kg of ecological black-bone chicken is selected, slaughtered and cleaned, cut according to the parts, and baked on a baking tray made of fine steel bars. It should be constantly turned over and roasted, and while cutting the chicken with a knife, sesame oil, Chili oil, pepper oil, soy sauce, pepper powder, tsaoko noodles, etc. are constantly dipped in the meat noodles, allowing them to penetrate inside, until the chicken is roasted yellow.

soup pot

soup pot is a famous local traditional dish with a long history, which generally includes beef, donkey, black goat and dog. Cattle, donkeys, sheep, dogs, etc., which are neither fat nor thin, are selected for the soup pot. Except for the peeling of cattle, all others are chopped into small squares with skin and bones. At least they are cooked in clay pots, and most of them are mixed with large iron pots. After they are cooked with strong fire, they are scooped out and dipped in chopped green onion, pepper, pepper, mint, celery, etc., which is spicy and delicious. In addition, the head and feet can be specially selected as the raw materials of the soup pot, which has a unique flavor. Soup pot is the first choice for relatives and friends in the county to get together frequently. Soup pot can enhance renal function and strengthen the body. For example, kidneys and whips of cattle, donkeys, sheep and dogs are specially selected as raw materials for soup pot, which has a better effect on strengthening kidney complement. Ganshen

Ganshen is a must-have dish in the feast of killing pigs for Yi people in Jingdong. The method is as follows: firstly, chop the banana heart, put it into a pot and rinse it with clear water, stir it constantly with chopsticks, remove the sticky silk contained in the banana heart, filter off the water, add the cooked pork liver silk and lean pork silk, stir, and finally add the pickled cabbage pickled with rape flowers and all kinds of condiments to mix well, which is the local so-called liver ginseng.

The biggest feature of Ganshen is cool and refreshing, and its color is delicious. Its colors are colorful and harmonious. The golden color is rapeseed and sauerkraut, the lavender is banana and diced heart, the purple-black is shredded pork liver, the pink is shredded pork, the big red is chili pepper noodles, the milky white is garlic cloves, and the emerald is green onions and coriander. Taste, mainly sour, cool, and light sweet, astringent, bitter, spicy, hemp, etc., the food is very delicious, and it can eliminate heat and cool, weaken oil dizziness, increase appetite, and relieve drunkenness.

dried chicken fir

dried chicken fir is an important food accessory in Jingdong diet. It uses fresh chicken fir and sesame oil as raw materials, washes the fresh chicken fir, tears it into strips by hand, puts it into a pot to dry the moisture, then pours a proper amount of sesame oil into the pot to fry the chicken fir. When the chicken fir is brown, shovel it out together with the oil, cool it and put it into bottles and cans for eating.

Dried chicken fir has a unique flavor, which can be used as a dish, as well as a seasoning for noodles, dried rice and rice noodles. It is neither oily nor greasy, and it smells fragrant, which can greatly improve people's appetite and diet. The dried chicken fir can be stored for a long time, which is not easy to deteriorate and easy to carry. It is also a delicacy for traveling and giving gifts to relatives and friends, and is favored by people.

Meat liquor

Meat liquor is a special drink that Yi people in Anding Township have to make when they kill Nian pig. The method is as follows: select glutinous rice, grind it with a fine sieve, peel and shell it, knead it with water into flour, steam it with a steamer, cool it, spray a proper amount of cold boiled water and distiller's yeast, mix it well, put it in a earthen jar, seal it, kill the pig after half a month, first scoop the fermented glutinous rice white wine into an iron pot and boil it, then add the freshly chopped lean pork loin and cockscomb oil soup, and add some fine shredded ginger.

Steamed mutton powder

Steamed mutton powder is a traditional food of the Yi people. Every year on the 14th day of June of the lunar calendar, every household does not do farm work, but kills sheep at home to cook steamed mutton powder to celebrate the festival.

the specific method of steaming mutton powder is: firstly, cut the selected superior mutton into blocks, then put the corn flour, glutinous rice flour, wheat flour, fennel, pepper, chili pepper and salt into the mutton and stir them evenly, then steam them in a bowl for about 45 minutes before serving. This is a unique traditional dish of Yi nationality, which is delicious, mellow and delicious, rich in nutrition and has nourishing effect.

Winter-wrapped meat

Winter-wrapped meat is a special dish necessary for Yi people's red and white weddings. But the wedding banquet must be made of red winter meat, and the funeral banquet must be made of white winter meat.

The specific method of wrapping meat in winter: When killing pigs, clean the pigs, scrape the pigskin and wash it, then take the best third-line meat from the pigs, put it directly into the pot and cook it with clear water, then take it out and put it in the pot, pour 2 pieces of red rice diluted with two wines and one spoon, and then mix and dye 25 kilograms of meat. After the meat is turned red, put it in an iron pan for frying. White meat wrapped in winter is white meat wrapped in winter without red yeast rice.

water-crispy meat

The raw materials of water-crispy meat are: 5g of pork, 3g of ginger, 1g of fennel flour, 2g of tsaoko, 25g of white spirit, 1g of flour (which can also be replaced by wheat flour), 1g of glutinous rice flour, 1g of cooked pea flour and 2 eggs.

Practice: Cut the pork into strips along with shredded pork, then cross-cut into lumps with a width of 3 cm each, put them into a crock, add ginger (smashed with a kitchen knife), fennel noodles, Amomum tsao-ko (smashed with a kitchen knife), white wine niang, small flour, glutinous rice noodles, cooked peas and eggs, mix them well by hand, pour them into about 8 grams of water, and cook them with high fire.

Water-crispy meat can be eaten directly according to different tastes; You can also use chili pepper noodles, pepper noodles, green onions, coriander, monosodium glutamate, soy sauce, etc. to make them dip in water.

The raw materials of dried preserved ginseng

Dried preserved ginseng are: 1 pig's head, 2.5 kilograms of third-line meat, 1 pig's belly, 1 chicken, 1.5 kilograms of lean meat, 1 kilogram of chili pepper noodles, 4 ounces of pepper noodles, 2 ounces of dried ginger, 2 ounces of fennel noodles, 1 ounce of tsaoko noodles, 3 ounces of white wine, 1 kilogram of salt, and a small amount of bamboo shoots or crisp fungus can also be added.

Practice: First, cut all kinds of meat into cubes with the size of 1cm in length, 1cm in width and 1cm in thickness, put them into a crock, add all kinds of ingredients and mix them well, then put the mixed meat into an old jar, press it tightly and compactly while loading, cover the jar after loading, place it in the shade, and add jar saliva, and often add more water to make it dry. After pickling for 15 days, you can take out the wax ginseng and put it into a bowl directly.

Blow-soaked liver

Blow-soaked liver is a famous dish in the boundless mountain area, and it is also a good gift for friends and relatives. Its practice: when killing the pig, take down the fresh and tender pig liver, bake fennel, chili pepper, pepper, Amomum tsaoko, coriander seed, Schizonepeta, salt and other condiments into flour, blow the pig liver into the trachea of the pig liver manually or with a thin bamboo tube, then put the condiments into the trachea of the pig liver, and then blow the condiments to it.

The method of soaking liver is to dig out the roots of fennel which has been used for many years, wash them, add the pork third line and cook them until cooked, then cut them into thin slices and plate them in layers. When eating, the pork third line is sandwiched between two pieces of soaked liver, so it is also called "soaking liver and fat". Its taste is spicy and slightly bitter, and it has the effect of cooling and purging liver fire.

Melaleuca powder

Melaleuca powder, also known as crispy rice flour, is a traditional snack of Yi people in Anding Township. To win Melaleuca powder, you must make the rice crust ready for use on the first day. To make crispy rice, firstly, dry peas and grind them into flour, secondly, stir the pea flour into paste, and thirdly, put the batter into a hot iron pan and dilute it, then make it into crispy rice. The next day, put the pea flour into the basin, add a proper amount of water and mix well, filter it with gauze to remove the pea residue, then put the filtered pea flour water in the basin for precipitation for 3 to 4 hours, and then decant the clear water on it when the pea flour is completely precipitated at the bottom of the basin. While pouring the pea starch into boiling water, keep stirring the pea starch evenly until it is boiled into paste, and put it in the dustpan for the first day. Cut it into pieces with a knife and put it in a bowl. Add sour vinegar and seasoning to eat it, which is cool and refreshing, and has the wonderful effect of relieving summer heat and eliminating fire. In addition, you can also stir-fry or cook to give others a taste.