Fenli appeared in the late Ming and early Qing dynasties and has a history of hundreds of years. Fenli food has a variety of methods and delicious taste, which has always been welcomed by people. If mixed with other condiments, it can be made into various kinds of fried flour paste and soup flour paste, with dozens of patterns, which can be used as both dishes and staple foods, and can also be sliced into hot pot with special flavor. Every year near the winter solstice, Fenli is listed one after another, and it comes to an end at the end of February and the beginning of March of the following lunar calendar. On New Year's Eve, people in the city often take the word "Li" as good luck, treat it as "old-age-suppressing" food or give it to relatives and friends.
Laoyou Noodle (Powder) is a famous traditional snack in Nanning. It is a delicious pasta with sour, spicy, salty and fragrant flavor, which has the functions of dispelling wind and cold, waking up food and exciting the spirit. There are different opinions about the origin of "old friend noodles". It is said that in the 1930s, a diner often went to a snack bar on Zhongshan Road. Over time, the host and guest became friends. Once, the diners were bedridden with exogenous cold. When the shop master heard about it, he made a bowl of noodles for the diners, and put sour bamboo shoots, peppers, lobster sauce, ginger, onions, etc. After eating, the diners sweated profusely and felt comfortable and relaxed. Even after sneezing, the cold was all right. In a happy mood, he sent a plaque to the snack bar saying "Old friends often come". "Friends' noodles" got its name from then on. The traditional method of making Laoyou noodles is: first, add eggs to flour, knead it repeatedly, beat it repeatedly with bamboo poles, cut it into fine noodles, and then cook it with sauteed garlic paste, lobster sauce, sour pepper, sour bamboo shoots, ground beef, vinegar, bone soup and other ingredients. Unique flavor, sweet and sour smell, attractive appetite; Eating appetizers can relieve boredom, return fragrance endlessly, and have the effect of dispelling cold. The main ingredient is rice flour, which is called "Friends Powder". Since 1950s and 1960s, Nanning No.2 Catering Company has been mainly engaged in Laoyou Noodles (vermicelli), among which Zhongshan Restaurant on Zhongshan Road is the most famous, and Laoyou Noodles is also called "Zhongshan Laoyou Noodles", which has been introduced by Hong Kong Wen Wei Po, Guangdong Yangcheng Evening News and Nanning Evening News. The noodles made by this company were awarded the title of "Chinese Famous Snacks" in Hangzhou Cooking Competition in 1997. The restaurants that produce and operate authentic noodles (noodles) of old friends in Nanning are: Datong Restaurant, * * * Yi Restaurant, * * Dong Restaurant, Xinghua Village Restaurant, Jianzheng Restaurant, Anyuan Restaurant, Pavilion Restaurant, etc.
Zongzi Every Dragon Boat Festival and Spring Festival, every household makes dumplings and eats them. There are many kinds of zongzi, such as mung bean, chestnut, winter bean, sausage, ham, shrimp, crab and beef. Zongzi is big, usually 0.25 kg each, and the big ones are several kilograms or even more than ten kilograms each. Among numerous zongzi, mung bean meat zongzi is the most common and popular variety. Its preparation method: peeling fat meat, washing, cutting into strips, marinating with seasoning for half a day, washing and soaking high-quality glutinous rice, draining, spreading several leaves of rice dumplings, adding appropriate amount of glutinous rice, opening a ditch in the middle, adding mung bean paste, placing a fat meat, spreading a layer of mung bean paste, covering the stuffing with glutinous rice, then wrapping, and finally using a rice dumpling rope.
In the early years of the Republic of China, the stalls selling glutinous rice in Nanning morning market were located on the streets of downtown areas for people to "eat too early". The most famous glutinous rice with bean paste, with its unique method, is light and delicious, soft and sweet, oily but not greasy, which can be described as full of color, fragrance and taste, and is deeply loved by Nanning citizens. The stall owner put a big pottery basin in the basket, filled with glutinous rice, with mung bean paste next to the rice; No matter in winter or summer, there is a charcoal stove at the bottom of the urn, with a bowl of fried glutinous rice pot core on the basin and pieces of marinated semi-fat lean meat in the other bowl. When selling, the stall owner pinches the glutinous rice with both hands, puts mung bean paste, deep fryer heart or pork in the middle of the glutinous rice, pinches it into a cake shape, and puts it on a clean lotus leaf, so that customers can take it and eat it. Those who want to eat "crispy rice crust" have another piece of meat, which is crisp and fragrant, and the more they eat, the more delicious it is, which is economical and convenient.
Five-color glutinous rice traditional snacks in Zhuang area. It is named after glutinous rice with five colors of black, red, yellow, white and purple, also known as "black rice". It is generally produced in Tomb-Sweeping Day on the third day of the third lunar month every year. The preparation method is as follows: the soaked glutinous rice is divided into four parts, three parts of which are respectively soaked in black, red and yellow dye juice extracted from edible plants such as maple leaf, red and blue grass, gardenia, turmeric, etc. After coloring, they are put into a steamer to steam out five-color rice such as black, red, yellow, white and purple, and then they are mixed and evenly mixed, put into dishes, and sprinkled with sugar and oil for eating. Its color is bright, colorful, glittering and translucent, refreshing, moist and soft, and delicious.
One of the traditional snacks in Nanning. Began in the Qing Dynasty. It looks like Cordyceps, and it is tough and soft to eat. It can be made into "fried vermicelli" and "vermicelli soup" with pork, beef or chowder. Production method: Wash and soak the sticky rice, grind it into a thin and suitable rice slurry, filter it into a wet dough and cook it in a pot until it is half cooked. Take the pot and knead it until it is soft, hard and moderately tough, and then knead it into strips. Tear off small pieces and rub them on the back of a special bamboo dustpan several times to make it look like an adult, and steam it in a steamer. If you want to have color, you can add a little edible pigment when rubbing powder, such as flower rice red and Qiang yellow. The mealworms are available in trading venues, snack stalls and powder stalls in the water street market.
Fried zongzi is one of the traditional snacks in Nanning. It began in the late Qing Dynasty and the early Republic of China, and is most famous for its fried dumplings. The production method is as follows: wash and soak the glutinous rice, scoop it up and drain it, take100g ~150g glutinous rice and a little mung bean, wrap it with zongzi leaves to grow into a flat zongzi with a length of12cm, a width of 7cm and a thickness of 5cm, cook it in a pot, scoop it up and dry it, peel off the zongzi leaves, and put it on the boil/kloc. Features are crispy skin, golden color, soft interior, crispy and delicious. Now, every pavilion market is still on sale.
Gaofeng lemon duck originated from a special dish in Wuming County, and was named after the best restaurant in Gaofeng, Wuming County. The method is to wash the duck after slaughter, remove its internal organs and cut it into pieces, stir-fry it with strong fire until it is half done, then stir-fry the shredded sour pepper, sour ginger, sour lemon, sour onion, sour plum, ginger, garlic paste and other condiments in the pot, stir well, stir-fry it with slow fire until it is half done, add bean paste and stir-fry it until it is done, and then pour a proper amount of sesame oil on it to serve. It is characterized by moderate sour and spicy taste and fresh and tender meat.
Boiled chicken Nanning people always have the habit of no chicken, so boiled chicken (commonly known as boiled chicken by locals) has become the first choice for banquets. The method is as follows: after slaughter, the tender neck chicken (hen who hasn't laid eggs) or capon chicken (line chicken) is selected, and then some salt and a little sliced galangal are smeared in the abdominal cavity, soaked in a pot with boiling water (the amount of water is subject to soaking the whole chicken), and then the fire is turned off after the water boils again. After 20 minutes, the chicken is picked up, cooled, cut into pieces and served with galangal, chives and parsley. It is characterized by crispy skin and tender meat.
Eight immortals powder is one of the favorite flavors of Nanning citizens. The method is as follows: fresh minced pork with toughness is selected; before boiling the minced pork, half a bowl of soup boiled from pork bones is put in a hot pot; after the soup boils, two or three pieces of fish dumplings, sliced meat, cooked quail eggs, mushrooms, day lily, squid, shredded chicken, lean pork slices, fish fillets and fresh and tender vegetables are added; after boiling the soup in the pot, 200g of minced pork is added. It is characterized by many ingredients, rich nutrition, reasonable collocation, tough and refreshing powder and delicious taste.
Eight-treasure rice is one of the favorite snacks in Nanning. The method is as follows: after soaking and washing high-quality fragrant glutinous rice, filter the water with a bamboo basket and steam it in a steamer or rice cooker; Pour some lard and white sugar into a dish and mix well, then put a little dried fruit such as candied dates, almonds, lotus seeds, winter melon candy, longan meat, raisins and candied fruit into a bowl, then mix some dried fruits into rice, put them into a bowl and compact them, press them into a nest shape in the middle, put some bean paste stuffing, cover them with glutinous rice and flatten them, and steam them in a steamer for 30 to 40 minutes again. When eating, put the eight-treasure rice in the bowl on a plate and pour a little sauce made of sugar and water chestnut. Its characteristic is that the rice is soft and sweet, and it is not greasy.
Brewed bitter gourd is a home-cooked dish with special flavor that Nanning citizens like. The method is as follows: selecting medium-thick, straight, tender bitter gourd, washing and cutting it into melon tubes with a length of 2 inches each, taking out the pulp, chopping pork and peanut kernels into paste, mixing it with soaked glutinous rice, salt, lard, shallots and spices to make stuffing, filling it into the melon tubes, and steaming it in a pot to serve. It is characterized by both the fragrance of bitter gourd and the delicacy of meat stuffing, and its taste is sweet and delicious.
Special food store
Xianchi Baxian Food Restaurant Nanning is a unique traditional aristocratic restaurant founded by Chen Xianchi. The head office is located at No.242, Zhongshan Road, and the branch is located at No.0/90, Zhongshan Road. Specializing in Bazhen noodles with unique flavor. The Bazhen noodles it manages are egg noodles processed by itself, fried with good oil and added with carefully cooked secret side dishes. It is characterized by delicious soup and smooth, crisp and tender meat. It has a good reputation among diners in Nanning. At present, the recipes are: eight treasures noodles, palace noodles, palace noodles, palace seafood powder (noodles), palace seafood porridge and palace beef powder (noodles).
Huangdu Food House is one of the flavor food shops in Nanning. Located at No.257 Zhongshan Road, there are two branches, mainly engaged in Cantonese-style home cooking, with more than 300 varieties, featuring winter durian whole chicken hot pot, whole beef hot pot, ancestral warm-nourishing whole lamb hot pot, fish and seafood chicken pot, Longzhou Mountain Yellow Peel fried seafood, Taiwan Province roasted meat, master-baked bass, raw black bean ribs pot, pomelo peel minced meat, sour and crisp spinach stalks, etc.
Folk crock simmer soup hall national restaurant chain store. Located at 3-9 Xinmin Road. Special simmer soup and North-South dishes are cooked with fresh and pollution-free livestock, poultry and vegetables that have just been listed.