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In history, the meals of Tussah water were mainly self-produced coarse grains, with coarse grains carefully cultivated and wild vegetables served. Although the hard days have long passed, people who are used to the hard days still love the glutinous rice paste soup, potato Zanba, and four-season potato pumpkin soup. They are tired of eating big fish and meat for a change, and for health. The most important thing is to remember that hard time. City dwellers seem to have discovered the health secrets and beautiful secrets of Tussah people overnight. They came from the north of the mountain and came out of the conflict surrounded by the city. They gulped oxygen from Tussah water, spit out waste gas in their bodies, ate green natural food from Tussah water, drank corn wine, wheat wine and persimmon wine brewed by Tussah people, and returned to the city for a weekend. Men were less impetuous and women were more watery.
Like other places, the food and drink life of people in Zhashui changes and develops with social progress, economic development and agricultural prosperity. It has gone through a scientific and reasonable diet structure chain from coarse to fine, to the intensive cultivation of coarse grains, from vegetarian to meat, and to advocating green health food today. The superior geographical environment and mild climate of Tussah water make people who live here consume less physical energy, so the salt intake is low and the taste is not as heavy as that of Guanzhong people. Soft appetite must have a soft personality, so I seldom eat the spicy Sichuan food, and occasionally young people eat it and sweat. In fact, this spicy food is far from the authentic Sichuan style.
< I > Eight major sub-cuisines: This cuisines are commonly used in banquets, which are popular in Ganyou River Valley, and are the basic structural forms of Shisanhua and Santai cuisines.
1. Generally, the four ingredients are made of locally produced auricularia auricula, Toona sinensis bud, lentil bean jelly, fairy bean curd, green bean sprouts, bean sprouts, dried bean curd, shredded potato, potato chips, etc., which are sour and delicious, and are good dishes to go with wine. For example, Toona sinensis buds are cold-mixed, fresh Toona sinensis buds picked from the mountains are used, and they are cold-mixed after being watered, with onions, garlic, peppers and sesame oil, which are fragrant and have Shan Ye flavor. Cold potato chips with auricularia auricula are black and white, with bright colors. Auricularia auricula has a fleshy feeling, and the potato chips are as thin as cicadas, with clear color. This dish is nutritious, colorful and refreshing. Another example is immortal tofu, which is made of bean jelly after picking immortal leaves in the mountains and squeezing out juice with boiling water. It has the magical effects of calming the heart, lowering blood fat and lowering blood pressure, and its taste is slightly bitter, reflecting the taste of Shan Ye juice, just like the sweetness and bitterness in life. Legend has it that this dish was pointed out by the gods to help the poor people tide over the famine, hence its name. Now it has become a must-eat dish on the table of the people, and its health and longevity are all immortals.
Cold dishes can be assembled and combined freely. Based on four dishes, the colors are bright and the seasonings such as onion, ginger and vinegar are all available. Mainly uses the seasonal local self-produced vegetables, all of which are green and pollution-free foods with fresh and pure taste.
2. Pork, beef or offal used for four kinds of meat can be cooked with brine and served with cold sauce, and fried food can also be used as meat dishes. For example, small intestine rolls are filled with lean meat from pig's small intestine, steamed and smoked. When eating, they are cut into slices, which are arranged in two or several levels in turn. The outer color is red, and the lines of lean meat in the intestine are delicate. They are neither fat nor greasy, and they are not tired. Another example is fried crispy dumplings, which are mixed with lard eggs and then rolled into a jiaozi shape. The stuffing is lard crispy, dried tangerine peel, red sugar and sesame seeds, which are kneaded into lace, with fine and beautiful patterns. When fried in an oil pan, you can master the heat. After cooking, it is like a gold ingot, and it is crisp, sweet and delicious. This dish can also be fried sweet potato balls, noodles, persimmons, etc., which reflects the diversity and creativity of food culture, and the sweets imply a sweet and happy life and prosperity.
3. After four meats and four vegetarian dishes are served on the table, a flat dish is served in the middle, which is also a cold dish. Most of them are eggs and fruits, which means auspiciousness. When the eggs are cooked, the incision is placed in a flower shape, with seasonal fruits, such as cherries and kumquat, set off in red, yellow and white, or the egg jiaozi can be made into the shape of a fish in the dish. The name of the dish is carp playing in the water, which more clearly means auspicious (chicken) as (fish ru, local dialect sound).
4. Hot dishes are the center dishes of this mat. The order of serving is alternating plate with big bowl. The big bowl is defined as chicken, hoof, belly and elbow, with four plates in the middle, which are generally stir-fried with tussah water, stir-fried, stuffed with eggs, sweet and bad meat, etc. Other special dishes can also be served, limited to four plates. For example, chicken in a big bowl is diced with local chicken, with tofu slices, lettuce and carrot slices, cabbage slices at the bottom, preferably chestnut at the bottom, and onion and other condiments, and steamed in a bowl. The bowl is big, the soup is wide, and the chicken soup is added with juice. The soup is light in taste, so it is appropriate to taste the salt. The meat is tender and the soup is rich in nutrition, which is very nourishing and nourishing, and is used to eating by local people. As the saying goes, eating meat is better than eating skin, and eating skin is better than drinking soup. For example, the tussah water is stir-fried, and the local smoked bacon slices are mixed with potato powder, and the bacon is fat and thin, and the lean meat is red and has shredded pork lines. Potato powder absorbs fat and oil, which is soft and tender, translucent and not greasy. Eating this dish not only relieves the hunger without oil in the stomach, but also endures hunger.
Tussah water bacon has its unique and natural smoking method, so its taste is different from that of bacon from southern provinces such as Sichuan. Tussah water is located at the southern foot of Qinling Mountains, with high altitude and relatively low temperature, and it takes a long time to use firewood. Especially, villagers in high mountains use firewood to keep warm in early winter. After being cured for ten and a half days, the pork is hung above the stove and naturally smoked with smoke, so the meat has no odor. Although the outer skin is covered with a thick layer of soot and dust, the inner layer of meat is intact and the color of lean meat is red. Bacon smoked for more than one year is cooked and sliced on the chopping board and eaten. It is called chopping board meat, which is fat, bright, thin and red, and tastes fresh and salty. It is fragrant when eaten in one bite. Bacon smoked in thatched houses is superior, and it is also deliberately smoked by cypress branches and leaves, and its taste is far less authentic than that in thatched houses.
the raw material of potato powder is tussah potato. Tussah water potato grows in high altitude mountains, with high starch content and rich nutrition. The potato is ground into starch, stirred and fried into pancakes, and cut into pieces. The color is white, and the thin one can be transparent, and the thick one is like a piece of meat. The food is smooth, soft and continuous, and it has the feeling of eating meat.
The last dish of the Eight Big Pieces pays attention to auspiciousness and perfection, and life is sweet. Therefore, the Lantern Festival, sweet bad meat or stuffed eggs indicate the beauty of life.
5. The staple food of Bajiazi cuisine is generally sauerkraut noodles in rural areas. Now the towns are basically changed to pickled toad bones (corn grits leak fish) or corn grits to stir up the dough, sour and cool the mouth, relieve the hangover and get tired, which is loved by people. Yellow fish, red chili pepper oil, green chopped green onion, who doesn't let go of their bellies and eat a meal, but it's easy to digest food, and it's hard to forget it after eating it.
There are many people who can cook eight big dishes in Zhashui folk. Maybe the leader who gives a report on the stage will roll up his sleeves and put a table of eight big dishes for relatives and friends when he comes home in the morning, and the modern beauty who walks gracefully in the street will make a table of authentic Zhashui dishes as well as impress her husband and in-laws.
Now, all restaurants and hotels in Zhashui can make eight dishes in a very authentic way, especially the "Ganyou Eight Pieces" dishes in Beiguan Hotel, which is located in the north of Zhashui County, are the best, with excellent quantity and excellent price, plain and elegant.
< Second > Thirteen-flowered Cuisine: Thirteen-flowered Cuisine is popular in Ganyou River Basin and Shechuan River Basin. It is a rich cuisine developed on the basis of eight pieces. It is more grand, exquisite and exquisite than the eight pieces, and the courtesy used for hospitality has also reached a higher level.
This cuisine layer once replaced the eight pieces, three sets, plates and bowls popular in all parts of Wo County, and was called the main banquet form for guests and friends. With the continuous improvement of people's living standards, the food structure and eating patterns are becoming more and more far away. Especially since the vigorous development of tourism in Wo County, various traditional banquets have been rejuvenated and attracted many tourists and diners. There are some differences in different regions of a cuisine, including eight pieces of Ganyou and eight pieces of Fenghuang. Thirteen flowers are different in side dishes, condiments and etiquette between Ganyou River Basin and Shechuan River Basin. According to the legend of Sun Simiao, the "Thirteen Flowers of Medicinal Diet" created by modern chefs are all colorful and have their own characteristics.
1. Thirteen flowers set out thirteen dishes at a time before the banquet. There is a top plate in the middle, surrounded by twelve small blue-and-white porcelain linings. The dishes are four meat, four vegetarian and four dried fruits, and the vegetarian and dried fruits are arranged at intervals. The traditional way to start the top plate is to use round food such as boiled eggs and duck eggs to show perfection, and pea jelly can also be used as the opening plate. Peas are local, red oil and sour soup is used to adjust juice, bean jelly is made old and tender, and chopsticks can be used to hold them constantly. This dish is clear and refreshing, which means good weather. The dishes on the whole table are like beautiful flowers in full bloom, which is mouth-watering.
2. Four kinds of meat, generally small fish in Ganyou River, dried bean curd, pig ears, pig lungs, etc., can also be replaced by beef, pig heart, etc. Four meats are cool and cold, with sesame oil, spices, peppers, etc., which are generally salty and sour. The top-grade four-meat dishes put out dog meat with sauce, mixed pork liver, smoked sausage with tussah water and stewed pork heart at one time, which is called the whole pearl treasure.
There are many raw materials for the four ingredients, and seasonal vegetables are served according to the season, such as immortal tofu, bean sprouts (yellow and green), gray-striped sweat vegetables, buckwheat noodles, potato chips, peas and so on. This four-course cold salad with various seasonings is generally sour. Once put on bracken (also known as Shangzhi), gray-striped sweat vegetables, small vegetables and Chinese toon buds, it means that the seasons are like spring.
Four dried fruits, walnuts, chestnuts, cherries, peanuts, dried persimmons, peanuts, melon seeds, etc., such dried fruits should be small in size and suitable for dishes. As mentioned above, welcome flowers, crispy walnuts, salted peanuts and dried persimmons are called descendants.
3. Hot dishes: The atmosphere on the table is already strong after eating the top plate in the middle. When drinking, the hot dishes are served in turn. The main course is four big bowls and four big plates. The four bowls adhere to the principle of chicken, hoof, belly and elbow. If they are arbitrarily adjusted and abolished, the chef will be regarded as unable to cook and looked down upon. After four big bowls and four big plates, two small bowls and two small dishes are followed in order, which is called lining. Thirteen dishes are arranged from the desktop until the middle dish is served, that is, thirteen dishes are arranged horizontally and vertically.
(1), four bowls, this dish is exactly the same as the eight pieces. Steamed bowl chicken is not described here. Such as pig's trotters soup, the raw material is pig's trotters, salted seasoning is added, and chopped into small pieces. The auxiliary materials are carrots and white radishes, which are meat soup, and various seasonings are added. The hoof meat is smooth but not greasy, fat but not greasy, and it is not necessary to chew it carefully when imported. Depending on its fatness, it is delicious. This dish nourishes the complement and eats the skin to maintain beauty. Pork belly soup, the raw material is cooked pork belly and shredded. Accessories include vermicelli, shredded bean curd with oil, auricularia auricula, mung bean sprouts, and pork tripe soup, which is mainly sour and spicy, and is a good soup to sober up. Pig elbow is pork without flowers, which is cut into diamond-shaped pieces after being oiled and padded with diced potato, tofu and carrot. This dish is steamed, clear soup, delicious and not greasy, suitable for people of all ages, nutritious and easy to absorb.
All the soup in the four bowls are made of pig bones and native chicken, which supplements various trace elements needed by the human body, supplements calcium and strengthens bones, and the soup is delicious.
If the last four bowls are stewed chicken, roasted pig's trotters, fried shredded pork soup with fungus and yellow flowers, and egg rolls covered with wax gourd, it will be a godsend to spend a full moon.
(2), four plates, there are tofu boxes, tussah stir-fried, tussah stir-fried, spring rolls, fried tofu, steamed tofu, fried potato Ciba, elongated strips, chopping board meat, sweet bad meat, etc., limited to four plates. Tofu box, the raw material tastes like tofu. After the tofu is oiled, it is cut into four squares. Take one side as the cover, put the pork stuffing into it, steam it in a cage, then cook the soup and pour it with garlic, spicy, ginger and seasoning. It tastes refreshing and delicious.
if you stir-fry with oak water, steam tofu, chop board meat and pull strips to show your health and longevity, you will never leave.
Zhashui Xiaochao is a local specialty dish, which was recorded in the book of local famous dishes in Shaanxi Province. The main raw materials of this dish are at least eight kinds of shredded potato, shredded lean meat, vermicelli, shredded bean curd, etc. All raw materials are based on shredding. Stir-fried oil with strong fire, adding seasoning vinegar, etc. are hot and sour, which can distinguish the character of Tussah people. In fact, the birthplace of authentic Tussah water stir-fry is in the high mountain farmers. After the potato is shredded, the potato powder is not washed, and the sour taste is added with sour water, and vinegar is never used. The firewood stir-fry has a special flavor. Nowadays, hotels also learn from it, with more academic flavor and less pure mountain flavor.
Spring rolls, also known as cat's eyes. Spread the skin of the egg, fill it with lean meat, wrap it into a cylinder, cut it into round pieces, and steam it in a cage. Mushrooms, bamboo shoots, peas and other seasonal vegetables are padded at the bottom.
Sweet and bad meat, the main ingredient is fat and thin pork belly. After the meat is cooked, it is coated with bee sugar and oiled, and the fat in the meat is extracted. The meat is not greasy and ruddy in color. The ingredients are self-made white rice or glutinous rice mash, preferably glutinous rice mash and sweet potato bottom. This dish is sweet but not greasy, but it is sour and spicy. As the finale of a banquet, it begins with a happy ending.
(3) Bowl lining plate, which is two small bowls and two small plates. Waist flower soup, sweet wine mash, dim sum and crisp dumplings can also be replaced by others.
The original material of Waihuaer soup is pork loin, which is a clear soup cooked with green vegetables and fungus. The color is clear, not muddy, and the taste is light. This dish tastes like a dish after a big bowl of local chicken, which complements each other. The meat is followed by the soup, and it is all a tonic.
Sweet wine mash, in which eggs and flowers are poured, a little raisins, fresh cherries and starch are added. Colors are white, yellow and green. Serve with shredded pork soup, change the oily and fleshy taste, and then continue to eat the next beautiful dish.
Snacks are delicious food for filling the stomach, so as to avoid people getting drunk by drinking on an empty stomach. The baked dessert is the best, and it is served after the tofu box. As mentioned in the eight major pieces, the crispy dumplings come out with spring rolls.
(4) The order of serving vegetables: large bowl, lined bowl, large plate and lined plate; Big bowl, large plate; Large bowl, lining bowl, large plate and lining plate; Big bowl, big plate.
In the traditional thirteen flowers, twelve small celadon plates are used to hold four kinds of meat, four kinds of vegetables and four kinds of dried fruits. Some changed to small plates to show that the owner's family was well-off, and they were still used. There are also those who insist on tradition and can't change their minds, which is really precious.
The Thirteen Flowers Banquet is mainly made of pork with various processing techniques. The processed pork is not greasy or fishy, and the oil is very little. With the help of local specialty tofu, this cuisine is extremely nutritious. It is a kind of enjoyment to watch it without eating, and it is a kind of enjoyment to eat it. Later, it is a kind of spiritual enjoyment and pursuit to aftertaste and forget to return.
The staple food of this cuisine is usually diced noodles with pickled cabbage and tofu, or noodles with pickled vegetables. In the countryside, we still pay attention to entertaining guests with rice to show our sincerity and solemnity. Eight bowls and one soup are served. Generally, there are two strips of pork with bean sauce, two pieces of pork with Chinese toon sprouts, cold potato chips, cold bean sprouts, fried tofu chips, fried shredded radish, and soup with green vegetables, fungus and tofu.
Thirteen Flowers Cuisine is the main form of banquets for weddings, funerals and happy events prevailing in rural areas. Grand hospitality, a banquet needs at least three or four hours, eating vegetables, punching and drinking. It is also an important place for eight neighbors in four townships to communicate and transmit all kinds of information, making new friends and old friends, catching up with old friends through drinking, and making friends with fists. Business situation, in a banquet can find their own endless topics. Even more, a young man and a girl met in the wine field, and the young man touched the girl's hand with wine bravery. After the banquet, he walked towards the shade of the forest, and the colorful golden pheasant flew to wait for a while. From then on, there was a mountain-like love story in the small mountain village.
thirteen cauliflower housewives can operate skillfully, both in urban and rural areas. The thirteen flowers in Xuanchun Restaurant, which is located next to Yingchun Square in the county, are the representative works of "Thirteen Flowers for Ganyou". You can feast your eyes without going to the countryside, and it is a different kind of enjoyment to taste ancient dishes in the downtown area.
< Third > Three seats: it is the sublimation of thirteen flowers in form and the extension of connotation, which embodies the etiquette of diet to the extreme. This cuisine is popular in Shechuan River basin, with phoenix as its name.