Rice wine and sesame candy Xiaogan also has many delicacies, including soybean oil lotus root rolls, Xiaobaigan sesame candy, and rice wine. Among them, Xiaogan rice wine is a local famous food with a history of thousands of years. It uses the high-quality glutinous rice produced in Xiaogan as its raw material.
Fengwo Jiuqu, which has been passed down through history, is fermented and brewed using traditional methods. It is a pure natural green drink.
Due to the exquisite selection of materials and unique preparation method, Xiaogan rice wine is as white as jade liquid, has a fragrant fragrance, is sweet and refreshing, is thick but not sticky, thin but not runny, produces fluid and warms the stomach after eating, and has a long aftertaste.
Rice wine and sesame candy Xiaogan also has many delicacies, including soybean oil lotus root rolls, Xiaobaigan sesame candy, and rice wine. Among them, Xiaogan rice wine is a local famous food with a history of thousands of years. It uses the high-quality glutinous rice produced in Xiaogan as its raw material.
Fengwo Jiuqu, which has been passed down through history, is fermented and brewed using traditional methods. It is a pure natural green drink.
Due to the exquisite selection of materials and unique preparation method, Xiaogan rice wine is as white as jade liquid, has a fragrant fragrance, is sweet and refreshing, is thick but not sticky, thin but not runny, produces fluid and warms the stomach after eating, and has a deep aftertaste.
When talking about Xiaogan food, we have to mention the special delicacies that Xiaogan people are proud of, such as sesame candy, rice wine, and peach blossom noodles.
Xiaogan delicacies are integrated into Xiaogan culture and have a rich historical heritage of food culture. Every time they taste these delicacies when they are in a foreign country, they will remind the tourists from far away of the taste of their hometown, but the taste in their mouths is completely different from it, because
Not all places can produce the taste of Xiaogan.
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