What is the specialty of Miluo

Miluo, referred to as Luocheng for short, belongs to Yueyang City, located in the northeast of Hunan Province, close to the east bank of Dongting Lake and the lower reaches of Miluo River. Then I'll take you into Miluo's specialty world. Please have a look. What is the specialty of Miluo?

Changle Sweet Wine

Changle has been a town since the Southern and Northern Dynasties, and merchants have gathered for thousands of years. It is surrounded by Zhifeng Mountain in the east and gurgling water in the south, and people are outstanding. "Changle Sweet Wine" is a wonderful flower brewed in this magical land.

According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he passed by Changle and tasted the sweet wine. His mouth was full of saliva, sweet and refreshing, and he was given the name "Changle Sweet Wine", which made Changle Sweet Wine famous all over the south of the Yangtze River. The beautiful legend gave Changle Sweet Wine a mysterious color. However, the sweetness and deliciousness of the liqueur depends on three brewing conditions:

First, Changle's distiller's yeast.

Second, "three-grain-inch" glutinous rice.

Third, clear Seisensui.

This refined liqueur has a fragrant smell and has the functions of relaxing muscles and strengthening qi, refreshing the mind, promoting lactation and removing rheumatism.

Changle liqueur-.

Features:

Rich in nutrition, cool and transparent, mellow and sweet in taste, fragrant and unique in flavor, suitable for all ages, rich in nutrients such as polysaccharides, minerals, organic acids, amino acids and B vitamins.

due to the suitable soil and water climate, well cultivated, long panicle, coarse grain and high yield, and excellent rice quality, Changle can also be called a specialty of Changle.

How to eat:

1. Sweet glutinous rice wine tastes like honey and has a strong bouquet. Farmers brew it at home during the season. After work, they rush to the cool Seisensui and drink one or two bowls, which makes them feel tired and shake their spirits.

2. Sweet glutinous rice wine is rich in nutrition, and it is a must-drink wine for rural women when they sit on the moon (that is, during the rest period after childbirth).

3. If it is sealed in an altar or buried in a compost heap and allowed to ferment, after a long time, it will be taken out and eaten. The wine will stick into silk, taste sweeter than honey, and is very delicious. People who drink lightly get drunk before they know it. It is a precious specialty of farmers.

ginger salt sesame bean tea

bean sesame ginger salt tea is a kind of tea unique to Xiangyin and Miluo. It relieves fever in summer, removes cold and wind in winter, strengthens the spleen, stimulates appetite, benefits qi and refreshes the mind. Tea is spicy with ginger, sweet with sesame and refreshing with beans.

bean, sesame, ginger and salt tea, when a guest comes in, the housewife puts the tea and a small amount of salt into a crock, brews it with boiling water, and then adds crushed ginger, fried beans (soybeans, black beans or mung beans, small peas and rice beans) and sesame seeds to honor the guests, adding them as they drink until the guests are sweating.

Historical records

Bean sesame ginger salt tea is short for ginger salt tea, also known as Yuefei tea. Yuefei Shaoxing stationed in Xiangyin for five years in the Southern Song Dynasty, and fought against Yang Yao, the bandit leader of Dongting Lake. Most of the soldiers didn't fit in with the southern water and soil, and their bodies were swollen and weak. When the local elders saw this, they brought tea, ginger, salt and beans into the camp and taught them how to adjust. After Yue Fei took it, he felt comfortable and full of saliva, that is, he ordered the cauldron to make tea and the whole army to drink it. A few days later, all the soldiers recovered and wiped out Yang Yao in one fell swoop. And this food custom has been handed down in Xiangyin.

Lu Yu said in Tea Classic: "Zhaozhou porcelain and Yue porcelain are all green, and green is beneficial to tea." It's a celadon tea bowl produced in Yue Zhouyao, which is a fine tea drinking product. Yue Zhouyao is located in the county seat of Xiangyin County and Lingbei Town. It belongs to Yuezhou in Tang Dynasty, so it is called Yue Zhouyao.

Ginger-salt tea is popular in every family in Xiangyin, because it can strengthen the spleen and stomach, dispel cold, get rid of boredom and strengthen the body. In fact, ginger and salt tea was not initiated by Yue Fei, but first appeared in the Tang Dynasty. Xue Neng's Tea Poetry: salt damage adds constant precepts, and Jiang Yi is more boastful. Su Shi's "He Ji Cha": The old wife and children don't know love, and half of them have been fried with ginger and salt. It can be seen that the wind of cooking tea with ginger and salt has prevailed in the Northern Song Dynasty. Su Zhe's Poem on Tea: There is nothing wrong with drinking tea, and salt, cheese, pepper and ginger are full of praise. Yue Fei added soybeans and sesame seeds to the ginger salt to enhance fragrance and taste.

It makes sense to add ginger salt to tea. Tea is cold, ginger is hot, and one cold is hot, which just balances yin and yang. Yang Shiying's "Medical Theory" contains a recipe for treating dysentery with ginger tea, which is precisely the reason.

Dragon Boat Maojian

Dragon Boat Maojian is a specialty of Miluo City, Yueyang City, Hunan Province. Dragon boat Maojian has won many provincial and ministerial gold medals and has been incorporated into <: China Famous Tea Dictionary > , exported to the European Union, the United States, products in short supply.

Hunan Dragon Boat Tea Industry Co., Ltd. is located in the upstream of Blue Ink-on the bank of Miluo River, the holy land of cultural people-Quzici Scenic Area. The company was restructured from the original Miluo Dragon Boat Tea Factory and is a limited liability company. Founded in 1957, it is a tea processing enterprise integrating production, processing and sales, with the right of self-export, with an annual processing capacity of 5, tons. The main products are dragon boat Maojian, green tea, broken red tea, kung fu tea, scented tea, broken green tea and thousand taels of tea.

in recent years, the company has implemented the strategy of "improved varieties of tea gardens, mechanization of production, optimization of product names, internationalization of markets and scientific management" in the stimulated market competition. Vigorously promote the modernization of enterprises, and stand out in the same industry. The company has a registered capital of 5.6 million yuan, a self-owned tea garden of 3, mu, and 235 employees, including 35 professional and technical personnel. In 26, it completed an output value of 18.2 million yuan, realized a profit of 3.28 million yuan, paid 55, yuan in various taxes of the state, and earned more than 13 million yuan for local farmers. In the same year, it was designated as the leading enterprise of agricultural industrialization in Yueyang City. The company's products were certified as pollution-free agricultural products by the Ministry of Agriculture in 24.

"Dragon Boat Maojian" is a national registered trademark and a famous tea in Hunan Province. It has won the gold medal in Hunan Famous and New Agricultural Products Expo and the first China Xingsha International Tea Culture Festival. Products are exported to Europe, America, Russia and other international markets.

Orchid Radish

Orchid Radish, also known as hemp fiber radish, was made from fresh radish with thin skin, tender and smooth meat, supplemented by Chili powder and salt in the late Ming and early Qing Dynasties. After improvement, the radish is still a whole after being cut by several knives. When it is lifted, it looks like an orchid in full bloom, and it is like the rain gear and hemp fiber of farmers in the past, hence the name. It preserves the traditional spicy flavor and has a crisp and fragrant aftertaste; At the same time, it also helps digestion and increases appetite, and has been selling well in the northern Hunan market.

Orchid radish is a famous traditional pickles in Hunan province, which has a production history of more than 6 years.

raw material formula: 1 kg of salted radish, 4 kg of sesame oil, 3 kg of high-quality Chili powder and 4 kg of soy sauce

Production method:

1. Raw material selection and pretreatment: white radish with late harvest, tender meat, thick skin and sufficient moisture is selected as raw material, each weighing about 15-25 g. Wash the radish and pickle it.

2. Pickling: 1 kilograms of fresh radish with 4 kilograms of salt, put a layer of radish, sprinkle a layer of salt, and turn over the pond after 4-5 days. After turning over the pond, marinate it according to the above ratio and method, and seal the pond after 2 ~ 3 days (2% capping salt should be added to the top of the pond when sealing the pond).

3. Cutting: It has certain skills in knife skills. First, the knife is cut perpendicular to the long direction of radish, and it stops at 3/4. Every two knives are separated from the first knife by 1.8 ~ 2 cm, and cut straight to both ends; Then turn it over 18 degrees, and cut it vertically at an angle of 3 ~ 5 degrees with the radish's long direction, and stop cutting when it is 3/4, and the knife interval is the same as above.

4. rinsing: add 11-12kg of clean water to 1kg of the sliced radish, soak for 1-2h, and after a part of the salt in the radish is dissolved (until the salt content of the radish is 5-6%), press the radish to get a part of excess water (every 1kg of fresh radish is pickled, and 3-35kg remains after pressing).

5. mixing: when mixing, evenly mix the salted radish blank according to the above formula ratio, seal the jar and package, and eat it after 3-4 weeks.

product features:

golden color, ruddy color, beautiful shape, flower-like edge, fragrant, sweet and spicy taste, crisp and delicious, and has the function of stimulating appetite and increasing food.

Quyuan Liquor

The Miluo River is famous mainly because of Quyuan. During the Spring and Autumn Period and the Warring States Period, when Qu Yuan, a famous politician and poet of Chu State, was exiled, he once lived on Yu Ren Mountain beside the Miluo River. In 278 BC, Ying (now jiangling county, Hubei), the capital of Chu, was attacked by Qin Jun. Qu Yuan felt hopeless to save the country and died in Miluo River. In memory of Qu Yuan, the wine brewed from this river was named Qu Yuan Liquor.

Miluo Zongzi

Zongzi was called "Jiaoshu" in ancient times. Originated from Miluo, the legend was invented for the sacrifice of Qu Yuan who threw himself into the river. Miluo Zongzi has always been famous for its variety and exquisite production. Among them, the roasted meat dumplings are carefully crafted, the glutinous rice must be the best, and the pork should be made of three layers. First, it is fragrant and rotten, plus mushrooms, shrimp, lotus seeds and braised pork soup, white sugar, etc. When eating, it is dipped in garlic paste, mustard, red pepper sauce, radish acid and other diverse seasonings, which are sweet and smooth, and oily and not greasy.

"Bamboo Leaf Dumpling": Take bamboo leaves and wrap them in white glutinous rice dumplings, and cook them. The tips are like raw cut water chestnuts.

"Ai Xiang Zongzi": the glutinous rice is washed clean, with dates, chestnuts and mung beans, wrapped in mugwort leaves and boiled in a pot.

"Mint-flavored zongzi": Mint-soaked rice is steamed until soft, mixed with foreign sugar, wrapped in bamboo, and then boiled.

"red bean paste dumplings": red bean paste, sugar and fat are boiled in small dumplings.

"lotus seed dumplings": peeled, mixed with foreign sugar and wrapped in small dumplings.

"Songren Zongzi": a small dumpling with the bag removed from the pine nuts.

"Ham Dumpling": Dumpling is wrapped in ham pieces. The ham should be authentic Jinhua ham, and the fine fertilizer should be even. Diced meat and dumplings can also wait.

Of course, zongzi is delicious, but it is learned to eat it. When eating zongzi, you can drink some tea or sugar water to help digestion. It is best to eat it with some vegetables and fruits, which is more nutritious. In addition, people with chronic gastrointestinal diseases should not eat more.

Peach skin powder

Peach skin powder is actually the skin made by beating sweet potatoes. There is no one in Miluo who doesn't like to eat it. This dish is indispensable for weddings and funerals. When the masters in Miluo cook, they first soak the skin in cold water, chop the fine lean meat into cubes, add the boiled bone soup and stew it. When eating, they add a little pepper and coriander, and the skin of Taolin. In 212, Taolin vermicelli, which covers an area of 16, square meters and has an annual output value of 27 million yuan, became one of the leading enterprises in the agricultural industrialization city and was recognized as a "pollution-free agricultural product". I will go abroad in the future.

Tubadao

Tubadao is a traditional eight-course banquet in rural Miluo, which refers to glutinous rice balls, stewed skin powder, braised pork with tiger skin, local chicken soup, steamed bacon, white cut meat, braised pork feet and bamboo shoots in broth. Authentic eight-course dishes, no less than one, are also called Miluo feast. There are happy events in the family, such as moving to a new house, to be no.1 and so on. People in Miluo love to invite country chefs to cook, preferring to eat full head and sweat rather than go to a big restaurant. It's a great joy for the folks to get together after a long time. The unique production process and beautiful "reunion" scene of Miluo Tuba Road have firmly grasped the taste buds on people's tongues, and can subtly arouse the unforgettable "homesickness" in every diners' hearts.

Sanjiang chestnut

Sanjiang chestnut is a specialty of sanjiang town, Miluo City, Yueyang City, Hunan Province. Sanjiang town chestnut is famous for its excellent quality. Its fruit is big, white in color, good in taste, easy to process and high in comprehensive value.

sanjiang town is located in the northeast of Miluo, at the junction of Yueyang County, Pingjiang County and Miluo County (city). Sanjiang has a subtropical climate and is located in the eastern monsoon area. The rainfall is even all year round, with the temperature not exceeding 39 degrees in summer and not lower than minus 4 degrees in winter. Agriculture in sanjiang town is mainly based on farming and processing. In terms of planting, in addition to conventional rice, corn, watermelon, etc., the most distinctive is chestnut planting. Chestnut is a delicious and nutritious fruit. Over the years, people in Sanjiang have mastered a set of science and technology of chestnut from seedling raising, cultivation, management to harvest. At present, more than 5, mu of chestnut forest has been planted in sanjiang town, and the area of chestnut forest that began to bear fruit has reached more than 3, mu. Driven by the Sanjiang River, surrounding towns have planted chestnuts in succession. Every year during the chestnut harvest season, chestnut vendors from all over the country gather in Sanjiang River. According to statistics, in 26, sanjiang town * * * sold more than 2, tons of chestnuts.

Dongting whitebait

Dongting whitebait, also known as noodle fish and ice fish, is a small fish with a slender, translucent body and no scales. It is a migratory fish that grows in seawater and lays eggs in fresh water (every March and April). It is not only tender in meat, but also rich in protein, and has the functions of nourishing the stomach, nourishing yin and tonifying the kidney. When eating, fresh whitebait is usually fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, after drying, making soup or frying also has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and well-known.

According to historical records, whitebait was regarded as sacred fish and divine fish as early as the Spring and Autumn Period and the Warring States Period. According to legend, Qu Yuan, the doctor of the Three Tong, was exiled by King Chu Maoxiang, and Huai Shi sank in the Miluo River. When people heard of it, they rushed to throw zongzi into the water to save them. The glutinous rice grains in the zongzi turned into clever white fish, and Qian Qian gathered together to hold Qu Yuan up. After entering Dongting Lake, the lake suddenly became white and attracted many people to look at the light and worship. After people found and picked up Qu Yuan's body, they buried Youling and built a temple for sacrifice. However, the little white fish didn't want to go and lived in Dongting Lake from then on. "Fisherman" said: "An Neng is white and white, but he is also vulgar." Fang Quyuan is innocent and noble, and he also says that whitebait is white and loyal. Since then, people have regarded the whitebait in Dongting Lake as a sacred fish and protected it more. Over time, there are more and more whitebait in Dongting Lake. ;