In the southern county, there are many delicacies such as Fangsu Guokui, golden carp, rice noodles, camellia rice noodles, northern Sichuan jelly, square fruit noodles, shaomai, Shengzhong sauerkraut, northern Sichuan silver noodles, and Shukai milk.

The following is an introduction to some delicacies: Fangsu Guokui is one of the famous snacks in the south.

After fermenting the best flour, add special seasonings such as pepper and salt, knead repeatedly to make a small square, stick some sesame seeds on both ends, press into a square cake, put it in a pan and bake until hard, then put it under the pot in the oven

Bake on all four sides until the sauce turns red.

The surface of Guokui is hard and makes a sound when knocked, but it is as crispy as a biscuit in the mouth, crisp and delicious.

Take it with you on a long journey, it will not become brittle and fall apart, and it will still be crispy and sweet after three to five days. It can maintain its crispy and fragrant characteristics within half a month.

Rice noodles: Rice noodle shops can be found everywhere in the streets and alleys of southern counties. The rice noodles here are completely different from Yunnan rice noodles. They are much softer and smoother than rice noodles. Another important feature is that they are seasoned with winter vegetables.

The main varieties of rice noodles include beef rice noodles, fat rice rolls, three fresh rice noodles, chicken soup rice noodles, etc.

Camellia oleifera dumplings are made with fine workmanship. First, break the white rice into fine powder, put it into a pot and add water to stir it into a thin paste. Then heat it and simmer it slowly. When the rice paste is cooked and sticky to the spoon, add a little sugar water to make it

When it turns deep yellow, you can remove it from the pot and put it into a bowl.

To make dumplings, first mix the dough with salt water. After the dough is mixed, apply a thin layer of vegetable oil on it, cover it with a wet towel, and let it ferment naturally. It takes ten minutes in summer and about an hour in winter.

After the dough is ready, roll the dough into large strips like thick lotus root knots. Let it ferment for another ten minutes. Then roll it into strips as thick as your little finger. After dusting the dough with dry rice flour, hold the strips with your right hand and pinch the strips with your left hand.

Run one end like a spinning wheel, wind the strip into a thinner dough ring, then put the dough ring on two long chopstick-like bamboo skewers, then stretch the dough ring thinly and put it in the pan and deep-fry it until the dough becomes thinner.

Before it becomes hard, turn the bamboo skewer over and twist it into a comb shape. When golden brown, take it out of the pot and set aside.

When mixing the bowl, first ladle the oil tea into the bowl, add the crushed powder, kohlrabi cut into small pieces, mashed peanuts, salt and pepper, chopped green onion, red oil, etc., and then serve it to the table for customers to enjoy.

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Southern Shaomai has the characteristics of thin skin, rich filling, beautiful appearance, both meat and vegetables, and rich nutrition.

Shaomai is named after its thin skin. After cooking, the skin becomes translucent when soaked in oil, and the filling can be seen through the skin.

Shaomai is made of fine flour, the meat filling is carefully seasoned, the shape is plum blossom-shaped, and the taste is unique and delicious. It is famous in northern Sichuan.

Ingredients: flour, cabbage, lean pork, pepper noodles, salt, monosodium glutamate, cooking wine, sesame oil, etc.

To make the dough, use high-quality flour and add water to make a soft dough. Tear it into 10-gram halves, flatten it and roll it into dough. Overlap multiple pieces of dough, place them on the edge of the table, and use a rolling pin to tap the edges of the dough to make it look like a lotus leaf.

Boil the cabbage in boiling water, squeeze out the water, and cut it into small pieces. Chop the lean pork and cut the fat meat into small pieces. Add pepper, salt, MSG, and cooking wine to the above three ingredients.

, sesame oil to make the filling; take the dough on your hands, put the filling in the middle, slowly lift up the skirt of the dough, shape it into a cabbage shape, place the filling at the bottom, put it in a steamer and steam it in the air

Then, steam for about three minutes, open the steamer and sprinkle water once, then steam until cooked.

For details, please refer to the Southern Tourism Classification on the official website of the Nanfang County People’s Government.