enemas in various places
enemas in Beijing
The earliest enemas shop in Beijing was Fuxingju in the east of Qiaotou Road at the back door. It was opened in Guangxu period of Qing Dynasty, and the shopkeeper's surname was Pu, who was called "enemas Pu". Beijing enema
His family filled the real pork fat sausage with minced meat, starch and other spices, boiled it neither soft nor hard, seared it neither old nor skin, and poured it with salt water and garlic juice, which made it taste unique. It is said that Empress Dowager Cixi once tasted the incense at the Temple of Fire in Di 'anmen and praised it. As a result, the enema of Fuxingju became a tribute to the Qing court on a regular basis, but now Fuxingju no longer exists. At present, the enema sold by vendors in temple fairs and markets in Beijing is made of starch and red yeast, which is made into sausage-shaped balls and steamed into "powder enema". Selling is to cut it into diamond-shaped pieces with a knife, fry it in a flat pot with secondary soup oil, put it in a dish, and pour salt water and garlic juice on it for customers to eat with bamboo sticks. It is a popular economic snack.
Neihuang enema
Neihuang enema is a unique local snack in Neihuang County, Anyang City, Henan Province. It is made of pig blood, pig intestines, flour enema
, sesame oil and five spices as the main raw materials. Qiu Jia was the earliest enema for internal jaundice. More than 13 years ago, Qiu Xiushan's great-grandfather in Neihuang South Street used to kill pigs and sell meat. Because the old man surnamed Qiu often goes to the county government to deliver meat, he constantly sees some exotic dishes in the kitchen, including sausages and vermicelli sausages, all of which are processed from pork and pig intestines. Inspired by this, the old man specially went to Anyang to buy a piece of vermicelli sausage for research. With the help of his nephew, he started his own invention and finally made it into an enema.
Houyi Ningji Intestine
Houyi Ningji Intestine in Yongqing County, Hebei Province, began in the Republic of China, and has been famous for a hundred years. It has the reputation of "ancient town and fragrant wind" and is a must for sausage food. Pursue the concept of honest management and have unique production experience. Sausage is mainly made of fresh raw pork and pure sesame oil, with nearly 3 kinds of ingredients, including more than 1 kinds of traditional Chinese medicine condiments. It has a fine production process, a unique taste, a smooth and delicious entrance, and a fragrant but not greasy meat. It is a meat food favored by consumers and sells well in cities, counties and districts around Yongqing, becoming a famous snack in Yongqing.
Yongnian donkey sausage
The donkey sausage in Yongnian County, Hebei Province originated in the late Qing Dynasty and has a history of nearly a hundred years.
It is a traditional enema snack that has been handed down to this day. It is a local specialty in Yongnian County, Hebei Province. It is produced by the New Century Hotel Building of Yongnian County Food Service Company, and the New Century Business Studio is responsible for external marketing. The brand is "Linmingguan". As the saying goes in China, "Dragon meat in the sky, donkey meat on the ground", donkey meat is regarded as a superior product because of its high quality and delicious taste. Yongnian donkey meat sausage is made of refined donkey meat, chopped into meat foam, thickened with mung bean powder, ground sesame oil and various rare seasonings, made into paste with old soup, poured into donkey casings, tied into small bundles, autoclaved and sterilized, and finally smoked with fruit wood, so Yongnian donkey meat sausage is made. Linmingguan brand sausage enjoys a high reputation in Yongnian and surrounding cities and counties, and sells well in Yanzhao. This brand has won the title of trusted product of consumers in Hebei Province for six consecutive years, was awarded the title of "Chinese famous snack" by China Cuisine Association in 1997, and was designated as a reception food by Handan Municipal Government. In 24, it was also a famous trademark of Hebei Province and one of the top ten famous snacks in Handan City.
Shanxi enema
is popular in Qixian, Taigu and Wenshui areas of Shanxi, and is a famous folk snack. It can be served with wine, as a snack, or as a meal. The production method of Shanxi enema is mysterious, which is mostly handed down from family to family. The raw material is mainly buckwheat, a local specialty. It is vegetarian, delicate in taste, smooth and delicious, not greasy after eating for a long time, simple in preparation, and cut as you eat. It is a snack comparable to the well-known Shaanxi cold rice noodles in China.
editing the introduction of five intestines in this paragraph
enema is a delicious food invented by nomadic people. It is a kind of food that different soup materials are poured into the intestines of fresh sheep, pigs, cattle and other animals, boiled or steamed, and then eaten and fried. Because of different raw materials, enema is divided into three intestines and five intestines. What is infused with sheep blood is called blood sausage; Filled with minced meat is called sausage; A noodle sausage filled with a mixture of batter and oil; The enema with sheep oil as the main material < P > The sausage with diced meat is called oil sausage; Filled with chopped liver cubes is called liver and intestines. When filling the blood sausage, mix in salt, some add chopped green onion, roll it in the boiling water pot for more than ten minutes, and then take it out and cut it into pieces. The diced meat with sausage is roughly cut, and seasoned with salt, pepper powder, ginger powder, etc., cooked and cut into sections. When eating, the meat is tender and delicious, not greasy and not stuffed, and the taste is beautiful. Noodles and sausages are mainly made of bean flour (white flour is also useful), some sheep oil and chopped green onion are added, and salt and ginger powder are added. After cooking, they are cut into pieces and baked repeatedly on the fire. When the skin is yellow and crisp, the stuffing is crispy and delicious. Oil sausage is good at being fat and greasy; The liver and intestines win with tenderness. Sausage: Mix minced diced meat, fried flour, sausage oil with chopped green onion, salt, pepper noodles, ginger noodles and other seasonings, put them into the cleaned intestines and cook them over slow fire. Han, Tu and Tibetan farmers in agricultural areas use pork and pig intestines to kill pigs, which is called "at least" (transliteration in Tibetan, meaning sausage). Hui and Salar people use mutton and sausage to make it. Blood sausage: When slaughtering pigs to kill cattle and sheep, salt and other seasonings are added to the fresh and clean blood contained in a clean container, and the mixture is stirred evenly, and then the washed intestines are poured into it, and it is edible after being cooked. Noodles and intestines: Mix pea flour with seasonings such as chopped green onion, salt, pepper powder and ginger powder to make paste, pour it into cleaned intestines of cattle, sheep and pigs, and cook it before eating. Oil sausage: a mutton sausage with fresh sheep oil as the main material and diced meat. It is characterized by outstanding fatness. Add diced meat to fresh fat mutton or sheep oil, add salt, pepper powder, ginger powder, chopped green onion, garlic sprout, chopped wild onion, etc., fill it with washed sheep intestines, put it into a pot, boil it for a few times, and then enjoy it. It has a strong grassland flavor and wild flavor. Liver and intestines: Cut the sheep liver into cubes, add appropriate amount of sheep oil and seasoning, then fill the sheep intestines and cook. Five intestines and five flavors, each with its own strong points, will definitely make you full of food after eating, with endless aftertaste. Enemas began to spread in the Ming Dynasty. "Hundred Chants of Food in the Old Capital" mentioned that the fried enema said: "The pork intestines are fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and it's pitiful for Tumen to chew. "