Lichuan is a county-level city, belonging to Enshi Tujia and Miao Autonomous Prefecture. Located in the southwest of Hubei Province, China, on the upper reaches of Qingjiang River, adjacent to Chongqing and the Yangtze River. The northern part is the Lizhong Basin, and the Qingjiang River runs through the Lizhong Basin from west to east, and the mountains on both sides of Pingchuan Dam are inlaid. Because the land is fertile and rich in products, it is a favorable river, hence the name? Lichuan? As a person from Lichuan, do you have any traditional snacks from Lichuan? Let's take a look!
First, slag
It is a traditional common dish of Tujia nationality, with light taste, long bean flavor and rich nutrition, which is deeply loved by people, especially at banquets with big wine and big meat, and it is a greasy food. The method of making slag is also very simple. First, soak soybeans in warm water or clear water, then put them in a stone mill and grind them with water. It takes a stone mill to have a unique fragrance. Up to now, there are old people running in the old streets and alleys of Lichuan. There is also a local saying? Pepper as salt, slag for the New Year? .
Second, the water shield
Also known as leek, horseshoe dish, lake dish and so on. The growing environment is particularly picky, and it grows in warm and clean lakes and ponds all year round. It is a rare thing in Asia, and because it is one of the precious varieties of vegetables, China has four major producing areas: Taihu Lake in Jiangsu, West Lake in Zhejiang, Luoji Mountain in Sichuan and Lichuan in Hubei, among which Lichuan in Hubei is the most famous, so Lichuan has also been rated as? China's hometown of water shield? . The water shield tastes smooth and simple: wash the water shield twice with clear water, drain the water, add minced ginger and garlic, salt, soy sauce, vinegar, sesame oil, chopped pepper and chopped green onion, and mix well to serve. You can also cook porridge, soup and so on.
Third, bean skin
It is a local specialty snack in Lichuan, and the locals call it bean skin. The taste is Q-elastic, the nutrition is balanced, the cooking technology is simple, it can be fried and boiled, and various auxiliary materials can be added when eating, which is suitable for both meat and vegetables. The finished product is milky white in color and light in fragrance. Lichuan bean skin can be divided into rice bean skin, mung bean skin and corn bean skin, among which rice bean skin is the most popular and one of Lichuan people's favorite snacks for breakfast and supper.
Fourth, dried poplar bean curd.
Bai Yang dried bean curd is produced in Bazhen, Bai Yang City, Lichuan City. It is mainly made of local high-quality soybeans, Longdongwan spring water and a variety of natural spices, and is processed by more than ten unique processes such as washing, soaking, grinding, filtering, boiling, sauce, squeezing, roasting, marinating and sealing. In the whole production process of dried poplar bean curd, its particularity is that gypsum and any other chemicals are not used, and the secret lies in the local spring water and traditional technology. The tastes and practices of dried bean curd in Bai Yang are varied and wonderful. Baiyang's dried tofu is large and small, thick and fine, and can be fried, fried, boiled, cooled and eaten raw. Different cooking methods will also make this dried bean curd taste ever-changing. Although ugly, the bean has a strong fragrance and endless aftertaste.
Five, sea pepper noodles
? Baogu? And then what? Pepper? These two untouchable things, in Lichuan, have a domineering name, sea pepper noodles! Chop red pepper into powder, add corn flour, mix evenly according to the ratio of 1: 1, and put it in a porcelain jar for curing. There are many ways to eat sea pepper noodles, such as fried bacon with sea pepper noodles, duck with sea pepper noodles, steamed pork with sea pepper noodles, steamed ribs with sea pepper noodles and so on. The taste is spicy, and there are more sea pepper batter, which is most suitable for next meal.
Six, Wang Ying bar.
The main ingredient is glutinous rice, which tastes loose and soft, sweet and delicious. Because of the above characteristics, it has a good influence in Wang Ying's mind. Wang Ying's bars are very famous. First of all, its color is like coagulated fat. Second, the taste is comfortable and the aftertaste is sweet. Third, it is small and thin, generally only the size of a dish, and the most soaked place in the middle is two or three centimeters thick. Fourth, it is economical and practical. Therefore, it is suitable for the elderly, children, young women and patients. Wang Ying's instant noodles also have cosmetic effects. They are all natural and colorless vegetarian foods, with unique production technology, rich nutrition, tender and easy to digest, and are deeply loved by the people.
Seven, Lichuan bacon
Lichuan bacon generally refers to the processed products of Lichuan local pork cured and smoked. Lichuan bacon has strong antiseptic ability, which can prolong the storage time and increase the unique flavor, which is the main difference between Lichuan bacon and bacon. There are many cooking methods for bacon, and different parts are different. Pork ribs and trotters are generally used for stewing and making hot pot. Other parts are generally used for frying and steaming Guang Tai peppers, garlic sprouts, wild vegetables and millet. The famous bacon dishes are: steamed pork with millet, fried bacon with wide pepper, fried bacon with sugar, fried bacon with bracken, hoofed flower hot pot and so on. ....
Eight, Tujia steamed hoof bang
Steamed hoof is the most important first dish in Tujia banquet, which not only gives people a gorgeous atmosphere, but also contains rich traditional customs. At the Tujia banquet, it was cold dishes at first, followed by cooking, and then steamed vegetables. Steamed hoof of Tujia nationality is the last dish in steamed vegetables, so when you see steamed hoof of Tujia nationality, there is no other dish except the soup in the later period. In the process of making hooves, I want to: first, the cutter should not destroy the shape of hooves. Second, the crystal sauce must be stir-fried with low fire, and the sugar must be completely melted and effectively combined with water, so that the color is gorgeous and the pigskin is softer and more delicious. Therefore, making crystal sauce is the most critical step, and it is also a difficult technology to master. Third, whether it's curing, dough mixing, thickening and other processes, we must pay attention to the taste not too salty or too light, the skin is tender and smooth, the lean meat is soft and glutinous, and the tendons are chewy.
Nine, Tujia buckle meat
Tujia famous dishes, oily but not greasy, hearty and delicious, are beneficial to essence, spleen and stomach. In the Qing dynasty, Tujia people could be called a real Tujia feast, but? Ten bowls and eight buckles? Among them, the eight buttons referred to by Tujia people include braised fish, braised pig's trotters and sweet steamed meat, as well as steamed pork and steamed bone. Steamed pork and other buttons from different base materials, such as sweet potato, blue melon, pickles, sea pepper corn powder, etc. Formed a unique nation with different tastes and flavors? Signature dish? The weight of the series. Tujia braised pork is not only enviable in color, but also beautifully arranged in shape, which makes people drool. Only in the taste, it is oily but not greasy, and there is a kind of ethereal beauty that moistens things silently, thus creating a unique artistic conception after thinking, which has been favored more and more and has been passed down to this day.
Root
Genba, also known as fern, is called fern powder, which belongs to the high goat tooth family. Born in the second mountain area with an altitude of 1200m. It is difficult to pick ferns. Hard-working Tujia people have to dig 3 feet to get ferns when they get up and go up the mountain. There are more than a dozen complicated processes to make roots. After picking ferns from the mountain, the fern stems are cleaned first, then beaten into fluffy shape with a wooden cone, and then precipitated to get powder. Starch is made into balls, and the big and small balls are arranged together. When the color turns dark gray, it becomes a root stalk. Eating root cake has the effects of relieving summer heat, quenching thirst, stopping diarrhea, relieving alcoholism and refreshing.
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