about Guizhou food verse 1. request the tip of the tongue of China on Guizhou food commentary
The seventh episode of our field to talk about Guizhou food, the narrator: the Chinese people say: rely on the mountain to eat the mountain, rely on the sea to eat the sea.
This is not only a kind of adaptability to the local conditions, but also a Chinese way of living in accordance with nature. From ancient times to the present day, this agrarian people have used every inch of the land under their feet with care, activity and extraordinary wisdom to get food, everywhere.
In Congjiang County, Guizhou Province, a mountainous area inhabited by the Dong, Miao, and Zhuang ethnic groups, people here have been using glutinous rice as their staple food since ancient times, and nearly a hundred varieties of primitive glutinous rice are planted in the terraced fields of the high mountains. Far from the hustle and bustle of modern civilization, the scattered villages are like isolated islands, hidden deep in the mountains.
In October, the season of glutinous rice ripening, the village of Xiaoyao, which is inhabited by the Zhuang ethnic group, is welcoming a festival specially set for the rice harvest - the New Rice Festival. But sticky rice is not the only thing the villagers are harvesting; there are other secrets hidden in the paddy fields.
Carp and ducks can be raised in the rice paddies at the same time, an ancient system of rice-fish-duck*** farming that has been inscribed on the list of Globally Important Agricultural Cultural Heritage. Roe deer island, an island less than 15 square kilometers in the northern Yellow Sea, is rich because of the products in the sea.
Under the blue waves, there is a thriving community. Invertebrates such as sea cucumbers, abalone, and sea urchins, which are regarded as treasures of the sea by the Chinese, make up the majority of the population.
Pure waters and active ocean currents have contributed to their extraordinary qualities. Three years ago, hundreds of millions of artificially bred sea cucumber seedlings were sown in these waters, growing in exactly the same way as their wild counterparts.
It's man and nature working hand in hand, realizing the ideal of cultivating the sea in an ecological way. 45-year-old diver Wang Houxi is preparing for the last entry of his career.
River crabs, scientifically known as Chinese mitten crabs. During the breeding season, they migrate in groups from the tributaries and lakes they inhabit to the mouth of the Yangtze River.
Because of ecological changes, wild mitten crabs are rare today. Xiaotai is an artificially bred generation.
All the water in the river ponds is drawn from Taihu Lake, and Siu Tai's diet consists of water plants and small fish and shrimp in the lake, giving it a longer growing period and a more robust body than its feed-eating counterparts. Today in China, hairy crabs have become one of the most profitable farming programs.
Located in the northern end of the Yangtze River Delta, Jiangsu Xinghua water town, as if a piece of land forgotten by time. In the middle of summer, Xia Juntai and Wang Yuanfeng rowed their boat into the lakeshore to water a water-loving tall vegetable.
The unique land under their feet is called Palletizing. The lanky taro is the overwhelming majority of the various green vegetables.
Surrounded by water, the pallet is just the right place to satisfy this species' greatest hobby: drinking water. Every day, Lao Xia has to water the taro four times, each time watering enough for an hour to ensure that the taro's water needs.
Xia Juntai, who grew up in rural Xinghua, is probably the last of his family to farm in China's most economically active region. But that doesn't stop him from peacefully enjoying what the area has to offer - natural palletized fields, taro, and a home for him and his wife.
The Tibetan Plateau, the roof of the world.
The Himalayas stretch across the south, and to the north of it, the Yarlung Tsangpo River flows from the snowy mountains between the icy peaks and runs down the valley to the south of Tibet, opening up the richest agricultural area in Tibet - Shigatse. Outside the village, people planted barley is about to ripen.
In the cold polar, people need to rely on diet to supplement the energy of life. 4000 meters above sea level, the gift of nature is not rich, limited food, barley, became the people most dependent on the staple food.
Hope Fruit Festival held before the barley ripe, is the biggest festival of the year. On the altar, handprints covered with barley powder are endowed with strong spiritual power.
The barley powder is thrown into the air. It is believed that the sound of prayers can reach the heavens.
Beijing is a bustling international city. The high-rise buildings surround the ancient Forbidden City, as well as the old streets and alleys - the hutongs - of different temperaments.
Guichun, who lives in the hutongs, has an extraordinary ideal: to have a vegetable garden of his own. So Guichun takes his ideal to the roof.
The seeds are quietly sleeping underground, and in the spring of Beijing, you can't see a bit of green, and the fish pond on the roof still has the residual ice from last winter. Once summer arrives, the roof of Guichun completely changed its appearance.
While people in the city flock to the grocery store to bring home vegetables from far away, Guichun can be like a free farmer, local materials, self-sufficiency. In the city, patches of rooftops seem like abandoned spaces, devoid of life.
But Guichun's rooftop garden is a cool world. Less than 100 square meters of green roofs, with each of its leaves, purifying the urban air.
They are Guichun's gift to the city. Chinese people from different regions use their own wisdom to use nature moderately and skillfully to obtain rustic and delicious food.
Only an agrarian people could have such a close bond between their love for the land and their admiration for the heavens. One writer describes the Chinese people's simple view of life as follows: when they plant and eat, they never forget to look up at the sky.
2. Sayings or Poems about the Diet of the Miao People
Eat a few bites less, and live to be ninety-nine
Eat radish, and you won't be hurt by any disease
Don't talk at bedtime, and don't speak when you eat
Over half of the Miao people live in Guizhou, and the rest of them live in Hunan, Yunnan, Guangxi, and Sichuan, etc. The food of the Miao people is mainly rice, which is the main staple of the Miao people. The food of the Miao people is mainly rice, supplemented by miscellaneous grains such as bulgur, millet, sorghum, wheat and potatoes. The Miao people are most fond of glutinous rice. The side dishes are mainly melons, beans, vegetables, and chili peppers, green onions and garlic used as condiments. Meat includes pigs, cows, sheep, chickens, ducks and fish. The taste of the Miao people is mainly sour and spicy, and they are especially fond of chili peppers. Daily dishes are mainly sour and spicy soup dishes. Sauerkraut is tasty and easy to make, and can be eaten raw or cooked. Usually eat fresh vegetables or beans, the Miao family also mixed with some pickles or sour soup. People increase appetite. In addition, the Miao family's fish cooked in sour soup is a flavorful dish, the practice of sour soup with water, salt boiling, take fresh fish to remove the bitter bile, into the sour soup cooked into this dish, this dish is tender meat soup fresh, fragrant and delicious, can be done throughout the year. The Miao family can process and preserve smoked bacon, cured meat, pickled fish, dried fish, sausages and so on. Among them, pickled fish is a traditional delicacy of the Miao people. The method is to cut open the fresh fish, remove the internal organs, smeared with salt, chili powder, roasted above the fire until half dry, and then sealed in the altar. When eating, take it out and steam it. This fish has a crisp bone, moderately salty and spicy, fragrant and delicious characteristics. Miao people also like to make tofu, tempeh, processing pig enema, blood tofu and so on. Love to eat hot pot. Miao men and women love wine, and most of them can make their own wine. They make their own wine indica and brew aromatic sweet wine, bubbling wine, burnt wine, cellar wine and so on with native glutinous rice, bulgur, sorghum and so on.
3. How to describe the cuisine of Guizhou
Three animals and five tripods: In the old days, it described the abundance of offerings.
Later, it also describes the good food. 词音： sān shēng wǔ dǐng食不厌精，脍不厌细 shí bù yàn jīng,kuài bù yàn xì成语典故： 厌：满足；脍：细切的肉。
The finer the grain is pounded, the better it is; the finer the meat is cut, the better it is. It describes that food should be refined and carefully made.
Idioms by The Free Dictionary: Lunar Analects: "The food is always changing, the residence is always changing. The food is not too fine, and the chopping is not too fine."
Example sentence: "Cutting is not right, not eating" is the old rules of the old man, but "food is not too fine, chopping is not too fine" is a little rare. (Lu Xun's "The Collection of Southern Accents and Northern Tunes - by Chinese Women's Feet ......) āi lí zhēng shí idiomatic allusion: The sorrowful pear is steamed and eaten.
The metaphor is not knowing what to eat. It is a metaphor for not knowing what is good.
Idioms by The Free Dictionary: south Song - Liu Yiqing "Shishu Xinyao - light denigration": "Huan Nanxian every see people are not happy, always angry said: 'Jun get grief family pear, when the rest is not steamed food not?'" 八珍玉食bā zhēn yù shí成语典故： 泛指精美的肴肴. Bàn shí zǎi xiàng idiom: "accompanying food: accompanying people to eat together" (陪着人家一起吃饭).
It is used to satirize the officials who are inactive and incompetent. Idiomatic expressions: "Old Tang Dynasty Book - Lu Huai Shen Biography": "Three years after the beginning of the Yuan Dynasty, he moved to Huangmen Supervisor.
Huaishen and Ziwei order Yao Chong in charge of the center of the secret, Huaishen thought he was not as good as Chong, and every thing was pushed to let, and people called it the accompaniment of food prime minister." (饱食暖衣bǎo shí nuǎn yī) Idioms: satiate: to eat well; warm clothes: to wear warmly.
The idiom of "full of food and warm clothes" is "shí nuǎn yī" (饱食暖衣). Idioms: Mencius - Teng Wengong: "The way of the man is: if he is full of food and warm clothes, and if he lives at ease without teaching, then he is close to the beasts."
The idiom of í nuǎn yī ("饱食") is a good one.
Jiǔ zú fàn bǎo (酒足饭饱) Idioms: Wine has been tried as much as possible, and rice has been eaten. Describes having enough to eat and drink.
Idioms by The Free Dictionary: 元-高文秀《襄阳会》第一折："I'm here to arrange a seat of good wine ......, and I'm going to make him drunk and choose to be full of rice and not be able to go away."
The idiom of "eating all day long" is "not doing anything serious". Idiomatic expressions: "Analects - Yangguo": "Eat all day long and do nothing, it's hard to carry on." 例句： If a person eats all day long without doing anything, he is the most unproductive.
4. Write an essay on Guizhou snacks
The intestinal noodles were listed in Guiyang during the Tongzhi period in the Qing Dynasty.
At the end of the Qing Dynasty and the beginning of the Civil War, there are Guiyang Su Desheng to improve the quality of the noodles, pig intestines, blood Wang, dried meat as the main raw material, with more than 20 kinds of auxiliary materials, fine operation. Then developed into a famous snacks, imitators of the "Xuezhong Noodle House", "Qingheyuan", "Yixiancun" and other food stores.
To the eve of liberation (40s), intestinal wang noodle shop gradually spread all over the streets and alleys of Guiyang. Now it has become a snack throughout the province and beyond.
Its characteristics: red but not spicy, oily but not greasy, crispy but not raw. Silk dolls Silk dolls are one of the most common snacks on the streets of Guiyang, which is quite similar to the delivery room of the newborn baby was wrapped in "swaddling clothes", hence the name.
With the development of tourism, now also known as vegetarian spring rolls, this name is more elegant. It is characterized by crunchy veggies, hot and sour, appetizing and spleen-healthy.
Love Bean Curd Fruit According to records, before the liberation of Pengjiaqiao near a pair of nearly half a hundred Zhang Huafeng couple, in the vegetable field built a number of thatched cottages, as the manufacture of "baked bean curd fruit" site, where the good baked bean curd fruit to get elsewhere to set up stalls and sell along the street. The outbreak of the Anti-Japanese War, the Japanese air raids on Guiyang began, these huts became a place to avoid air raids, people come and go, very lively.
Mr. and Mrs. Zhang Huafeng because of the air raids also do not go on the streets to do business, they found that the people hiding alarms are often hungry, and can not go home to eat, will be these workshops into a store, to hide alarms to sell baked tofu fruit. Because baked tofu fruit is fast, easy to eat, inexpensive, and can fill the hunger, and soon opened up sales.
The average person to eat tofu fruit is often a craving or hunger, eat and go. But some young men and women in love, but buy a plate of tofu fruit, dipped in chili water, chewing and swallowing, talk about the world, a sit is half a day.
There are some young people, but also often meet here, and gradually fell in love. Zhang family store became a place to talk about love, a moment became a good story of the street.
After the end of the war, eat love tofu fruit of people still unabated, Zhang's couple simply baked tofu fruit renamed "love tofu fruit". This romantic sentiment soon affected all the young people in Guiyang, who came to taste it.
To this day, the crispy outside and tender inside, salty, spicy and smooth, full of flavorful love tofu fruit is still loved by the youth of Guiyang and passing foreign guests. Beef noodle Beef noodle is a very popular breakfast snack in Guiyang, especially Huaxi Beef noodle has become a popular snack brand, with soup flavor mellow, spicy hot and fresh, the brand has been pushed to many provinces and cities across the country.
Tofu round Legend has it that in the thirteenth year of the Qing dynasty Tongzhi (1874 AD), the Qing government organized the "Royal Society", the city banned massacres for a few days, not allowed to eat meat, when there is a Lei tofu workshop to make tofu into a garden, fried in vegetable oil for sale, is very popular, and famous in the capital. After several generations of Guiyang people to improve, fried tofu garden inside the flesh tender as snow, covered with a little "honeycomb", brownish yellow color, crispy outside and tender inside, spicy and refreshing, become one of the people of Guiyang's favorite snacks.
The red oil rice tofu is made from local Guiyang rice as the raw material. It has been awarded the title of "Famous Chinese Snacks" for the first time in China.
It is characterized by red color, spicy and delicious, cool. Huangba Huangba is a famous snack with a hundred years of history, tearing open the green palm leaves, will feel the glutinous fragrance, bite up is soft and elastic teeth, such as yellow rake frying, frying, baking, branding, stir-frying and other methods of eating, chewing on the outside of the mouth will have a crispy feeling of glutinous feeling, a long aftertaste, is suitable for young and old popular food.
It is characterized by its yellowish color, sweet taste and softness. Bean paste nest in the patties into the bean paste filling, cooked and fried in oil, with a golden color, crispy outside and soft inside, sticky and crisp characteristics.
The filling is salty and fresh, suitable for both young and old. Fish in Sour Soup Miao compatriots love to eat sour food, in the Miao village in Guizhou, there is a "three days do not eat acid, walking to beat the circle" (describing the walking weakness) said.
In the sour food dishes, especially in the sour soup fish dish is the most famous. According to historical records, the Miao family has a long history of making fish in sour soup, and its production method is: a small amount of flour and rice water beforehand, with a small amount of heat and stirring, until it boils into the earth altar and cover the mouth of the altar, to be 4-6 days of fermentation of its flavor becomes sour that is, sour soup, each time you take the altar that is, and then add a new rice water to the altar, in order to be the next time you use it.
In the production of sour soup fish, first pour the sour soup into the pot, and add ginger, salt, garlic, tomatoes and other ingredients with a fierce fire after boiling, will be live fish gall bladder immediately into the sour soup and cook for 15 ~ 20 minutes into the sour soup fish. If the cooking time is longer, the flavor is better, the soup is more fresh.
The biggest feature of Miao fish in sour soup is that even if it is boiled in a dry pot, the bottom of the pot will never be muddled, and the fish will not be boiled apart. Miao fish in sour soup is a delicacy summarized by the Miao people in the long term life, because of its simple production method, delicious, appetizing after eating, delicious soup fresh, has been extended to sour soup chicken, sour soup duck and so on.
Sour dishes in recent years, also out of the Miao Mountains, in many large and medium-sized cities to become a unique dietary landscape, and has become increasingly popular. The following two cooking methods: Miao sour soup fish (a) This is a kind of sour soup fish cooked with fish sauce in Yongle local is quite popular; because the cooking good fish sauce in Yongle local is quite common, with its cooking out of the sour soup fish flavor is numbness, spiciness, sourness, freshness, and is also a famous hot pot in the Miao countryside.
Production of the main ingredients: carp, is a local rural fish, born and raised in the rice paddies, there is a light flavor of rice, no fishy smell of sea fish. The fish will be dissected to remove the internal miscellaneous, cut into small pieces, with pepper, fennel powder, soy sauce, wine, salt, green onion into the fish pieces and mix well, to be used.
Preparation of ingredients: fish sauce (Hmong fish sauce described above), garlic, fish coriander pepper, pepper, ginger and so on. Cooking method: first fry the fish sauce, garlic, mountain pepper, ginger with oil, then put the water to boil, and then put the fish pieces into the pot to cook, to be cooked fish can be eaten, the fish can not be boiled for too long, otherwise the fish is not tender.
Cooking fish in sour soup is both simple and flavorful. Miao sour soup fish (two) This is a kind of fish cooked with the Miao people's homemade sour soup, sour soup is made of fermented clear rice soup, there are sweet and sour taste, is an excellent condiment, cooking sour soup fish, will be de-galloped carp, put into the sour soup that has been boiled, cooked before the pot put the right amount of salt, ginger, raw pepper and fish parsley and other seasonings, 5 minutes after the cooked fish into the bowl of vegetables, picking off the fish thorns, and then put the pepper, salt, green onions, garlic, tomatoes (tomatoes first roasted on the fire to remove the raw flavor, and then chopped into a sauce for seasoning) seasoned, poured into the fish mix and eat.
5. Praise the Chinese food poem
1. Xuanwu District in Beijing, "South LaiShun", where more than 70 kinds of snacks; second is the Dongcheng District of Beijing, Longfu Temple Snacks, where the halal flavor snacks are famous; third is the Beihai Park in the imitation of the meal restaurant, specializing in supplying the palace flavor snacks; Fourth, the people's popular snacks - Donghuamen night market snack street.
2. Xinjiekou Taoxiang spring face, there is a small great Sichuan snack store in the hot dry noodles a great, as if as long as two yuan five yo. 3. 3. from the ground hundred north of the hutong string to the back of the sea, halfway there will be a small store, inside the pot stickers a great, but also very cheap, yo, two MM to eat, and even the soup is not more than 10 yuan, the absolute value! 4. six Po kang has a with --------- tofu milk ---- boiled ----- hairy beans ，，，， haha absolutely delicious, the environment and clean 5. Capital Theater diagonally across the face (to the south diagonally) there is a Lanzhou beef noodle hall, the face is not big, health is also general, but the taste is really not bad, 4 yuan a bowl, in Wangfujing where it is extremely cheap.
6. Di'anmen intersection of the halal snack bar, that the pea yellow (in my opinion) Beijing's best. Ox Street Health School (Green Top) area, Chenji various types of rice cakes (rice, noodles, pot cake) bean noodles cake (donkey rolls) love nest, pea butter, sugar rolls fruit.
. Next to the roast lamb, roast beef, go out to CAMP to take with you to eat, buy a catty to send a burnt (depends on the mood of the old man who bought the meat). 7. Taiji factory Meiyuan dairy: cheese 4.50 yuan / bowl, milk rolls 2.50 / a, dried cheese 35.00 / catty (Unity Lake has a branch) 8. Xuanwumen gas station, Samba soup hot pot, 28 / person, the bottom of the pot 20.00 (MAYBE), the number of people suitable.
9. Taoxiangcun fried red fruit is not bad. There is also its glutinous rice wine with eggs to make porridge, very beauty; Xizhimen subway Northwest Exit up on the right hand Niu La first-class stick Super cheap 10. Dongsishitiao mouth there is a state-run restaurant, where the halogen-boiled fire roast is great! 11. Dongdan has a tea restaurant called "Richang", in the Hutong opposite the Union Hospital, where the business is Cantonese flavor, and Hong Kong TV stalls about the same.
The boiled rice there is very good, the meal smaller two people can not eat. 12. 12. There is also a Taiwanese hot pot restaurant called "Gluttony".
In Beijing's New World Mall, Xidan Pearl, Zhuangsheng Sogo Department Store, Ganjiakou Building.
There are branches. They don't charge for the base of the pot, and the key is that the sauce they make there tastes great.
Each store is very crowded, go late to have to line up behind the Museum of Fine Arts, there is a Guizhou restaurant, the door first on the free bitter tea first. There is a restaurant in Guizhou, where you can get free bitter tea first. The rice tofu there is very fragrant, and you can eat rice noodles for 5 dollars.
13. Beijing often look for Yunnan cuisine to eat, Deshengmen next to the ice cellar mouth of the Yunnan restaurant is one of the earliest in Beijing, followed by Wei Gongcun University of Ethnic Minorities behind the "Baoqin" Dai restaurant, in Beijing is considered a good. 14. 14. In the Broad Street children, not far from the place not far from the Daijia cuisine, on the meal is more FB, but on the flavor and characteristics, it is worth it.
15. Hooded Hutong mouth has a Xinjiang pavilion, which is very good roasted leg of lamb; Xinjiekou buy when the old diagonal has a small noodle shop, cold noodles is the best I've ever eaten; Wanshou Road subway entrance to the north for 10 minutes, east of the road there is a Yuanminghua restaurant, boiled yellow wax ding, incense; Qianmen Hutong fried liver and tripe Feng, tasty delicious; inspection of the sea right Hakka cuisine, good; Huatang across the street in the skewers, little waist absolutely; the Hakka cuisine, not bad, not good, not good. Kebabs, small waist absolute; water cones Chiba building east of the Hunan cuisine, to relieve the craving. 16. Chaoyangmen Huapu underground, to the home to taste what an old ** small beach (forget the full name), that's a great Hele noodles!
17. NPC Westgate near a 229 clothing store directly across from the restaurant Gongbao chicken is lychee-flavored, love sweet MM's blessed. 18. 18. East Fourth Ring Road, north of the Red Scarf Bridge, opposite the 9 bus terminal, "silly" hot pot, Yanjing Qingdao free to drink, root beer 1.
5 yuan. 19. Di'anmen outside the Dunhui Hotel, a restaurant on the first floor, hawthorn porridge, lightly sweet and sour, delicious! Chinese Opera Academy main gate there is a small pavilion of ten Kam fried rice, I'm this extremely do not love to eat fried rice people have to call out.
20. Qianmen fresh fish mouth within the Tianxianju fried liver, Beijing's first ~ cheap, only 1.9 a bowl, authentic old! Quickly go, plus 4 two buns is only 6, 7 dollars.