Throughout the year, regardless of the morning and evening, in the streets and alleys of Yangchun, stalls of all sizes can be seen everywhere, selling fat horses, fern powder, bowl horses, grey water rakes and so on. Among them, the bowl of Ma Rong entered the bones of Yangchun people. In other places, the taste is mainly sweet, while in Yangchun, Bozi Ma is a salty cake, and of course it is also sweet.
In the afternoon, the team members went to Heshui Town, Yang Chun, an important food town in South Guangdong, to explore the production technology of local specialties. Members came to a Potomac food stall with simple roads and attractive food. It is understood that this paving couple started to operate in the previous generation, and it has been more than 30 years now.
To make a bowl of rice, you must first wash and soak the rice, usually overnight. Then use a stone mill to grind the rice into rice slurry, which must reach a certain consistency, which is the primary requirement to ensure the taste. If dry rice is directly ground into rice flour and then mixed into paste, it will not produce that sticky and lingering taste. After the rice slurry is ready, put it in a bowl, then put it in a steamer and cook it over high fire. You can cook then.
Yangchun people are also very particular about how to eat rice bowls. They usually cut the rice bowl into small squares with bamboo slices, then sprinkle peanut oil and garlic, pour secret soy sauce, and finally sprinkle a layer of fried peanut powder, and you're done. The smell of garlic and the crisp smell of peanuts, coupled with the soft waxy teeth of rice cakes, are really maotai-flavored, and you can never get tired of eating them. Then, the group members tasted Fama, Maye, Sleeping Bar and Smilax glabra paste in turn. Fermat is sticky and has a soft and waxy taste; Smilax glabra paste, clearing away heat and toxic materials, looks like jelly. All kinds of cakes are eaten differently in different solar terms, and different festivals have different foods. China traditional folk snacks have different seasons and different flavors.
Yangchun cuisine, as one of Cantonese cuisine cultures, plays an important role in the inheritance and development of Cantonese cuisine culture. As a part of traditional food, folk snacks are not only a little taste on the taste buds, but also a lingering hometown feeling every spring. This offline survey deeply experienced the hometown flavor that has been circulated for many years, learned the historical story of Yangchun cuisine, and deeply felt the cultural elegance of Nanyue cuisine.