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2. Waer Cake: I don't know who gave it its name, listening to lovely childhood memories. This cream is very cheap, and a bowl of 1 yuan is absolutely worth it. Packed in a small bowl, it has a faint yellow color and tastes like brown sugar in My Sweetie. Just smelling it will make you feel very replenished. The eating method is also very interesting. With a flat stick, draw a circle along the inside of the bowl, and the cake body will shake in the bowl going round and round. Then use the stick to cut the smooth cake into several pieces and eat them one by one, which is a kind of enjoyment for the stomach and mind ... < P > _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. This acid is made by soaking Chinese cabbage, cucumber, lotus root, sword bean, papaya, pepper, radish, bamboo shoots and other vegetables or fruits in pure white rice vinegar. "Acid" refers to this pickled product. People in Guangxi love to eat sour, with a little pepper, and the taste is very beautiful. Quench thirst and promote appetite. And the price is reasonable, and the children are not deceived.
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4. Raw rice noodles in Nanning: Nanning, an ancient city with a long history on the Sino-Vietnamese border, is surrounded by trees, and there are many southern snacks with unique flavors. Among them, the most popular is raw pressed rice noodles.
Features:
This snack is rich in flavor, fresh, smooth and refreshing, rich in nutrition and low in price. It is a popular breakfast in Nanning.
Method:
1) Soak 4/5 of new rice used as rice flour in water and wet grind it with a stone mill to obtain rice slurry. Drain the water in a clean white cloth bag to get a dry rice dough, then cook another 1/5 of the new rice into rotten rice, put it in a clean stone mortar and mash it into a paste until it is completely glued into a soft white cake, then mix it with the rice dough and knead it until it is completely blended to become the rice dough used in flour pressing.
2) When eating rice noodles, squeeze them as you eat. Put the prepared dough into a round tin can with dozens of holes, use a piece of wood that can be cut into a circle and just fit into the tin can, and press the dough into the can hard, so that the dough is squeezed out of round rice noodle lines from the holes, put a big pot with boiling water under it, and the fine powder strips coming out of the holes directly fall into the boiling water, which will be cooked in a short time, and it will become raw rice noodles after being fished out and put into a bowl.
3) There are two ways to eat raw rice noodles: one is to put rice noodles in a big bowl, spread a layer of ground pork on the noodles, add appropriate amounts of high-grade soy sauce, salt, cooked bean sprouts, sauerkraut and raw onions, and pour hot bone soup, which is called soup squeezing powder; The other is dry fishing, in which bone soup is not added, marinade boiled with soy sauce, sour vinegar, salt, monosodium glutamate and other seasonings is poured into the powder, and barbecued pork slices, bean sprouts, pickled cabbage and cooked leeks are mixed together to make a cool and refreshing rice noodle, which is suitable for summer consumption.
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5. Camellia oleifera
It's spring in March, and the spring is strong. Traveling south to Guilin and tasting Guilin's "Camellia oleifera" is certainly a beautiful thing.
The tools, materials selection, preparation method and drinking method of "Camellia oleifera" are very unique. Let's talk about tools first, a small iron pot and a Xiao Mu pestle. The small wok is similar to the wok used in Suzhou and Wuxi catering industry in the south of the Yangtze River, but the mouth of the wok is very small, about the same as the mouth of the soup bowl, and there is a small crooked mouth next to the mouth of the wok to facilitate the pouring of tea; Xiao Mu is dexterous and chic, shaped like a mask, but the front end extends a short section perpendicular to it for beating; When selecting materials, you must choose native tea, that is, unprocessed tea, otherwise, you will lose the flavor of "camellia oleifera". Onion, ginger, garlic and salt are essential. Deep-fried potato chips and oil-soaked peanuts are good food accessories. It is a matter of tea classics to use good spring water for making tea, but another special feature of "camellia oleifera" is that meat and bone soup is used instead of good spring water, which naturally makes tea taste different. The method is very unique. Heat the wok, add a small amount of vegetable oil, and when the oil is cooked thoroughly, push in the onion, ginger slices and garlic to cook until fragrant, and add the earth tea slightly soaked in water. "Camellia oleifera" must be beaten repeatedly with a wooden pestle to make the flavor come out until it is thoroughly beaten. Then add the meat and bone soup, add a proper amount of salt, once it is boiled, pour it into a small bowl, add chopped green onion, and add some oil-soaked peanuts. The fragrance is overflowing, and the brown color is like coffee, and the red and green spots make you drink it quickly.
There is such a jingle when drinking "camellia oleifera" in Guilin: "One cup is bitter, two cups are sandwiched (in dialect, it means astringent), three cups and four cups of good camellia oleifera". This is to remind you to taste slowly and enjoy it. "Camellia oleifera" has the functions of dispelling cold and dampness, refreshing and satiating. The humidity in northern Guangxi is high, and there are many miners. Drinking "Camellia oleifera" has become the eating habit of local people, and it is also a way for them to entertain guests. Guests sit around the table, and the host uses a small stove, Wen Jun as the stove, and operates in public, cup after cup, which is quite flavor. Nowadays, "Camellia oleifera" has spread to several places in Guangxi, winning people's favor and adding several flavors, such as "Camellia oleifera with shredded chicken" and "Camellia oleifera with shredded pork".
It's really glad you came to drink "Camellia oleifera" in Guilin. May this wonderful flower in folk food culture be as beautiful as the mountains in Guilin and the water in Lijiang River.
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6 Lijiang Fish Head Sour Bamboo Shoot Soup
Method:
1. Wash silver carp or grass carp head, split it, dig out the root, and wash it to remove the smell.
2. Put lard in the pot, stir-fry ginger and onion, add fish head and fry until fragrant, immediately pour in a proper amount of cold water, bring to a boil with high fire, and add shredded sour bamboo shoots. Change to slow fire and cook for a while. When you see the fish soup turn white, add salt flavor and sprinkle with sesame oil to eat.
features: sour and fresh, appetizing, relieving summer heat and quenching thirst, and delicious in summer.
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7. Wuzhou soybean milk
"One trick is fresh and you can eat it all over the sky." This proverb of Jianghu entertainers actually applies not only to acrobatics and traditional Chinese opera, but also to the catering industry. A seemingly ordinary product, as long as it is really outstanding and unique, can often stand out from the crowd and win a reputation everywhere. Beijing roast duck, Dezhou braised chicken, Tianjin "Goubuli" steamed stuffed bun, Xiaogan sesame candy, Xi 'an mutton bread in soup, Suzhou fragrant tofu, Zhenjiang pickles, Huangqiao sesame seed cake and other famous foods are thus rushed out. All kinds of soft drinks, beer, sour plum soup, those top brands, make a new start broke out like this.
there is also a drink in Wuzhou, which attracts people's attention and is relished. Interestingly, this thing turned out to be ordinary soybean milk. Fried dough sticks soybean milk, which is popular food in many cities in China, is sold by vendors at many stations in the morning and evening. It is the experience of many travelers to squat down next to these stalls and drink a bowl or two. Although it is ordinary, the flavor left a deep impression on me. However, there is a place in China where soybean milk has become a famous product, which has increased the reputation of the city. This place is Wuzhou.
In this mountain city of Guangxi next to Xijiang River, people are often heard talking about soybean milk. If you go there as a guest, you will often hear the words of the hosts: "Have you drunk our soybean milk?" "The drop bead soybean milk we have here is the best. When will you try it?" "Ask you to drink soy milk tomorrow morning! Let's book a seat first today. " What? What? Do I need to reserve a seat for drinking soybean milk? As everyone knows, in Wuzhou, this is a practical matter. Wuzhou's soybean milk is not sold by people who "drive cars to sell pulp" across the street. It is the largest and most authentic soybean milk restaurant, just like a restaurant, with great style, and dozens of people often patronize it in turn every morning. Therefore, every holiday, there is also the matter of "booking a seat". Some national conferences held in the local area were all invited to patronize there.
I visited this soybean milk restaurant with my friends in Wuzhou several times. I heard that it used to be a small shed at first, but as its fame spread far and wide, it gradually expanded its architecture, and now it has already become a spacious building. It has two floors and several halls. In each hall, there are many square tables. Every morning, there are cars and station wagons outside the door, which is quite a big deal! Soymilk is sold here on the basis of "one guest" and "one guest". In addition to soymilk, each guest is also served with cakes, water chestnut cake and other things, and the "one guest" charges several dollars.
each guest is given a big bowl, and the waiter keeps carrying the pot and adding it. Its soybean milk is also supplied in the same way as coffee shops in the west or tea houses in China, and there is an unlimited supply of coffee and tea. Talking to local friends, I learned that people's stomachs are very different. Most people only drink one or two bowls, but some people can drink four bowls and five bowls. I heard that the highest record is that some people have drunk eight bowls. That's probably the generation of "eating meat in chunks and drinking in big bowls".
Wuzhou's soybean milk is really delicious, rich and fragrant, steaming, and it looks like bowls of fresh milk. The soybean milk I have drunk in cities all over the country has never surpassed it. The so-called "drop-bead soybean milk" also means that if a drop is injected into tea, it will keep its original appearance and sink like beads. Every time I go to this soybean milk restaurant, I drink three bowls. This record can also be regarded as "less than the previous one, more than the next."
Wuzhou lives at the confluence of Gui Jiang River and Xunjiang River. The two rivers are different in color. When they meet, a colorful two-color river appears, which people call "Yuanyang River". On the banks of Yuanyang River, every year in the evening of Tanabata, thousands of couples gather to play in the water. Even in normal times, it is a great local scenic spot. Wuzhou is surrounded by mountains and valleys, so it has become the distribution place of delicacies department stores and has a huge live snake warehouse. This snake storehouse is an outstanding place in Wuzhou, which is regarded as the whole country. Together with this soybean milk, they have become the city symbol of Wuzhou.
Wuzhou's soybean milk is not only sold in soybean milk houses, but also made into bags and boxes of dried products by factories, which are exported at home and abroad. Local people give gifts to distant visitors, and such things are indispensable for gifts. It can be seen that Wuzhou people are also quite proud of such unique local products.
The same soybean, why is the soybean milk made in Wuzhou so popular? Some people say that this is because the mountain springs there are particularly good, but I don't think so. There are famous springs and wells everywhere. Why are soymilk in other places inferior? I think there must be some great masters in Wuzhou, striving for perfection and being unconventional, which leads to such a situation. An ordinary thing can be "eaten all over the sky" if it is "fresh". In this respect, Wuzhou soybean milk has given people important inspiration not only in the field of diet, but also in other fields.
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8. Yulin Niuba
Yulin is an important town in the south of China, located in the southeast of Guangxi. "Yulin Niuba" is a famous food with traditional flavor in Yulin. It is mainly made of beef from the buttocks of cattle (commonly known as cudgel meat). The meat is fine and chewy, and it is full of fragrance after eating, which can be called a local specialty. "Qing Yi Lu" contains: Niuba "is red and fragrant, and it is handed down from the world to Kuang Shiliang's family. Light and sweet, deep red and crisp, beyond the reach of future generations. "
Method of making:
1. Choose 6kg of beef rump (commonly known as cudgel meat), wash the blood, then use a blade to grow into thin slices about 12cm, 6cm wide and 2cm thick, put them in a basin, and add 2g of white wine, 8g of refined salt, 1g of soy sauce, 1g of white sugar, 5g of monosodium glutamate, ginger juice, garlic white and scallion white.
2. Take a dustpan, spread the marinated beef slices on the dustpan piece by piece, and dry them in the sun until they are 7% dry.
3. Wash the pan, add a little clear oil and burn it until it is eight-cooked (the clear oil is an unused vegetable oil, and it is best to use tea oil or peanut oil to cook beef). Add 5 grams of star anise, 8 Amomum tsaoko, 4 grams of Alpinia officinarum, 5 grams of cinnamon, 4 grams of clove, 4 grams of osmanthus fragrans, 1 grams of orange peel, 5 grams of pepper, 2 grams of cogongrass rhizome, and 5 grams of cinnamon. In the middle 4, after the beef is simmered, pick out ginger, garlic and spices, control the oil juice to cool, and then change the knife into pieces and serve them, or cook them into other dishes with other raw materials.
Features:
Dark and bright in color, mellow in smell, fine and chewy in meat, fragrant in mouth, which is memorable.
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9. Friends Powder
Nanning is now the Greentown of China. Although the place is small, there are quite a lot of snacks. Friends powder is the first among them! If you haven't eaten Laoyou powder, you haven't been to Nanning. If you want to integrate into Nanning life, it's very simple. Ask your friends to eat Laoyou powder! !
Nanning is a city that loves rice noodles, including Guilin horse meat rice noodles, Liuzhou snail noodles, Yunnan rice noodles, Guizhou beef noodles ... and Nanning Laoyou powder is floating all over the streets. Especially at the beginning of the lights, in the bustling snack street of Zhongshan Road, you can often see three or five confidants sipping refreshing beer and enjoying the romantic nightlife in the south while enjoying the hot and fragrant old friend powder.
Although Laoyou powder is popular now, its original version is Laoyou noodles. There is an allusion to the origin of old friends' noodles: in the 193s, an old man visited Zhouji Teahouse for tea every day, but he didn't go there for a few days because of a cold. The boss of Zhouji was very concerned about it, so he cooked the refined noodles with fragrant minced garlic, lobster sauce, pepper, sour bamboo shoots, minced beef and pepper into a bowl of hot noodles and gave them to his old friend. The hot and sour noodles suddenly increased the old man's appetite, and he broke out in a sweat and recovered from a cold. After the event, the old man was grateful, and the book gave the plaque of "Old Friends Always Visiting" to Boss Zhou, hence the name "Old Friends Noodles" and gradually became famous in Bagui.
the method of making old friends noodles is as follows: the noodles should be made of wet alkaline noodles, and the noodles made of dry noodles are not authentic. When cooking noodles, first put the alkaline noodles in boiling water until they are almost done, then remove the clear water to remove the sticky paste in the noodle soup. After the clear water, they will become stiff and tough. Here, put the prepared ingredients such as garlic, lobster sauce, pepper and sour bamboo shoots in hot oil to saute until they are almost done, then stir-fry the semi-fat and lean meat slices (minced meat is the best), add bone soup to boil, and add noodles to cook until they are almost done. As for Laoyou powder, there is no need for a process of "cooking for seven times and boiling in water". Sometimes when the wet noodles in the small shop are sold out, the powder is poured directly into the cooked noodles.