(1) Ingredients: wild wormwood, rice flour, bacon, garlic, etc.

(2)

Method:

1. Rub fresh mugwort into a ball by hand, and then beat out the juice of mugwort with a wooden stick;

2. Cut the bacon into small cubes and fry it in the pot first. After the bacon is oily, put the rice flour, chopped Artemisia argyi and garlic into the pot and mix well. Add appropriate amount of cold water and stew for a while.

3. Make the noodles into the shape of Baba, and the thickness should be even. When it's done, put it in the pot and cover it with a small fire. It takes about 15 minutes. Artemisia arenaria is crispy and delicious, which is unique to Huoshan. It is said that eating Artemisia annua on the third day of the third lunar month can "kill the soul".

2. Face fish

The main ingredients of noodle fish are tofu skin, vermicelli, glutinous rice, meat, tofu, Jiang Mo and minced garlic. Its main preparation method is 1. Wet the bean curd skin and spread it flat, then spread glutinous rice, vermicelli, meat, bean curd, Jiang Mo and minced garlic evenly on the bean curd skin. 2. Wrap the bean curd skin and ingredients into long strips and put them in the pot. 3. Cut into cubes when eating. The imported noodle fish is soft and fragrant. Although there is no real fish, it is commonly known as "turtle".

3. tongluozhai Xiaohe Fish

Tongluozhai has high mountains, dense forests and numerous streams, and is rich in pollution-free small river fish. The river fish is about 15 cm long. First, eviscerate, clean, then dry on the kang, and finally expose for a few days. Tongluozhai's famous dish "Green Pepper River Fish" is full of color and flavor, fresh and delicious, and has a long aftertaste.

4, blood tofu

Tofu is white and delicate, and is deeply loved by people. However, a long time ago, in the countryside around Nanyue Mountain Villa, people liked to make blood tofu, which is an ancient traditional custom, but it is still popular in the depths of the mountains after liberation. This kind of tofu, like jujube, is fresh, tender, oily, delicious and has a unique local flavor.

Blood tofu, because of the color, people also call it red tofu. There are strict seasonal requirements for making this kind of tofu. Commonly known as "killing pigs in the twelfth lunar month makes blood tofu." This tells the season of making blood tofu. The raw materials of blood tofu are mainly white tofu, fresh pig blood and pork, and the ratio of the three is 10:4:4( 1). Practice: 1, cut the pork into small squares;

2.

Mix small pieces of pork with tofu, pig blood and salt, make them round, put them in a pot or basket, smoke them with firewood or dry them in the sun; 3. Steam and slice when eating. Blood tofu has a unique appearance, unique characteristics and rich wax fragrance, which is very popular in mountainous areas such as Shuiman River in our county.

This dish is often used by farmers in mountainous areas to entertain guests. At the banquet table, when guests taste this dish, they will mistake it for pork liver, but it will taste delicious. Interestingly, during the Spring Festival, when the whole family is reunited, there must be blood tofu on the table. Because people regard it as an auspicious dish and take the homonym of tofu, it indicates the meaning of "fighting for wealth" in the coming year, which is very human.