Raw Fried Beef and Minced Beef
Raw Fried Beef and Minced Beef is made of beef and various parts of the cow body cooking and made of delicious flavor, is a very local characteristics of the Hechi cuisine, it is very worth a taste. Come to Hechi, eat raw fried beef mixed friends are very favorite dish, because the majority of people love, raw fried beef mixed has been as Guangxi's specialties and popular.
Maonan roasted tofu with water tofu, minced fish, egg whites, shredded cabbage, vermicelli, mushrooms and other raw materials, through the cooking production of burned, after the dish Maonan roasted tofu color golden, soybean limp smooth and tender, excellent taste.
Bama roasted pork
Bama County, Hechi, Guangxi, has long been known as the "Hometown of World Longevity", Bama roasted pork that is a delicious specialties of the place. Bama roasted pork to the local native pig as the main ingredients, through the marinade, oven baked, coupled with the preparation of meals and spices cooking and become a dish after the color and lustre of delicious, tender meat, taste is very good, very worth a taste.
Hama Chicken Soup
Hama Chicken Soup is made from authentic mountain chickens, which is delicious and rich in nutrients, so that people can enjoy the food and increase their own nutrition at the same time. The chicken meat is tender and has a very high therapeutic health and tonic effect.
Nandan Sugar Cake
Nandan Sugar Cake is a famous snack in Hechi. It is made of glutinous rice and has a very delicious flavor, so we recommend you to try it when you have a chance.
Donglan Pan-fried Pork Liver Pork
Donglan Pan-fried Pork Liver Pork with pork liver as the main raw material, after frying and cooking with other ingredients, the dish Donglan Pan-fried Pork Liver Pork has a spicy flavor, which is memorable after eating.
(GSJ)
1. Bama Scented Pig
The Bama Scented Pig is wild and precocious, with a clean appearance, short, small, short and round body shape; it is roughly bred, with a strong adaptability and resistance to disease; and the largest adult individual is about 45KG. Bama fragrant pig world famous, thin skin and fine meat, carcass lean meat, muscle bright red, muscle fiber tender, white fat, taste sweet, rich in nutrients, similar to the mountain delicacies - civet, cooking without adding any spices is also fragrant, known as "a family of cooking meat, four neighboring incense, seven miles away from the smell of its taste! "It is known as the "famous family" of pigs. The Bama Scented Pig is produced in Bama Yao Autonomous County, Hechi, Guangxi.
2. Dragon hold - red bean curd
Dragon hold (bóng) - red bean curd in the Zhuangxiang, whether it is a pig, cows, goats and other livestock, as well as chickens, ducks, geese and other livestock blood are regarded as a delicacy, favored by the people. Since ancient times, Yizhou people have not called blood by its name, but "red", such as cow red, pig red, chicken red, duck red. Folklore: "'red' can be 'strangled dust'. Engaged in dust operations, people must often eat it, to help 'strand' the dust in the belly." This ancestral "food therapy", more people's interest in animal blood, prompting it to double the value. Yizhou people eat animal blood to eat a variety of ways. The most common is "red bean curd".
3. Tofu Yao
Tofu Yao When you go into Yizhou, no matter which townships and which villages you go to, especially to the mine far away from the polder city of the family guests, the hospitable mountain Zhuang family, there will be congee and wine to entertain you. In the table full of sumptuous dishes, there is a large bowl of "paste", yellowish paste, turquoise leaves condensed with a, a string of "love branches do not give up the osmanthus". This bowl of "paste" is called "tofu yao" by the Zhuang family. Due to the difference in the order of the Chinese and Zhuang languages, the city people called "Yao tofu", that is, "Yao people's tofu".
4. Colorful sticky rice
Colorful sticky rice at the end of the lunar calendar every year from the end of March to the beginning of the eighth of April, every morning, Yizhou City, north of the city, south of the city of the various agricultural bazaars, there are people picking up a load of red and blue grass, maple tree leaves, and tied into a small handful of small yellow trailing flowers on sale. Buy a lot of people, mostly housewives around the stretcher carefully selected for the Yizhou morning market added another picture of the Zhuangxiang style. Young people do not know the use of these wild flowers and plants, curious to go up to ask aunts and grandmothers, the answer is only "steam glutinous rice" four words. The first thing you need to know is how to steam the rice, and they don't know how to do it.
5. Yizhou rice dumplings
Yizhou rice dumplings are traditional food in China, especially in the May Dragon Boat Festival, it is indispensable to the festival food. Yizhou people do not call the dumplings and called dumplings, the production process called "package dumplings". The process of making zongzi is called "zongba". Selection of viscous "big glutinous rice", with alkaline sand water washing and soaking after filtering, and then use fresh bamboo leaves to glutinous rice and filling wrapped into a variety of different shapes of the "package", is the zongzi. The simplest filling is a small piece of pork loin wrapped in five-spice powder; a little more elaborate addition of peanuts, mung beans, corn, lotus seeds, white fruit, red dates, preserved duck, shredded chicken.
6. Yaozhai Five Spice Smoked Fish
Yaozhai Five Spice Smoked Fish "Five Spice Smoked Fish" is the traditional cured fish of the Yao family in Lubang field, which is a special dish specially used to entertain the guests. When guests come, the simple and hospitable host picks up one or two tails of dried fish from the small tank that are covered with bad and spicy ballast, with rich ginger, garlic, wine and fragrance. On the table, the host from the kitchen to bring a knife and cutting board, cut off the head and tail of the fish, and then according to a few people **** table (even the host), each person a cut into several pieces, sent to each person's bowl for guests to taste. Because the fish is already cooked, it does not need to be cooked again and can be populated directly.
7. Tofu round
Tofu round Fengshan County Bama Banyang River's birthplace, the territory of the Sanmen Hai Shouyuan Cave is the source of the Banyang River. In the Zhuang family in Fengshan, every festival or wedding banquet, there is an indispensable delicacy, which is the Zhuang family bean curd round. It is shaped like an orange and symbolizes auspicious reunion. Practice: The raw material is water tofu, but the process of making water tofu is complicated and quite elaborate. Water tofu must be handmade, with gypsum point brine, so that the tofu has a fragrance and tender, the mechanism of the water tofu is not good tofu round.
8. pumpkin flower brew
pumpkin flower brewing method: 1, take a handful of pumpkin flowers, remove the stamens inside, peel off the flower stalks with hairy epidermis, washed (Note: flowers should be kept intact); 2, filling, flower brewing stuffing and make tofu round the stuffing to do the same, that is: fat and thin pork, leeks, peanuts, chopped, add a moderate amount of salt, chicken broccoli. Add the right amount of salt, chicken essence, a piece of tofu milk. But my mom to do flower stuffing filling method is to add a piece of water tofu pam filling, so that the flower stuffing is delicious. 3, the filling into the flowers, note: the filling should not be filled too full, so as not to cook when the flowers rupture. Filling well after the petals closed, with a peeled flower stalk inserted into the top of the closed petals, after or steamed or boiled.
9. Jagged tofu
Jagged tofu every summer, into the Fengshan Han family Yao village, at the table will see a dish soup, that is often eaten by the people of the longevity of the green food - Yao tofu is also known as Jagged tofu. The practice is: 1, the tender soybean (green soybean) one or two bowls of polished into soybean milk (slag), and then boil half a pot of water, when the water boils, the soybean milk (slag) poured into the pot and keep stirring, until the soybean milk boiled and dripped into the rice vinegar about two spoons spoon 2, take a tender pumpkin and cucumber, one each cut into julienne, pumpkin seedling peeled and washed, tomatoes cut into dices; 3, will pumpkin, cucumber julienne, melon seedling diced tomatoes poured into a pot with the slag and cook, and then add the flambe spoon to cook and serve in a bowl.
10. pig dragon touch
pig dragon touch raw materials: pig small intestine, pig blood, rice, cornstarch, peanut kernels, salt, oil, five-spice powder. Method: the small intestine is cleaned and spare, peanuts fried and mashed, and then with pig's blood, rice, cornstarch fried, oil and salt in the right amount of mixing into a rotten mud (do not over-en rotten), infused into the intestine and pressed and compacted, tied up the two ends, put into the pot to cook into the pot over moderate heat. Pork dragon touching the water can be eaten, can also be again into the frying pan fried to the skin slightly yellow, out of the pot and cut blocks on the table as a staple, so eat more crispy and delicious.
# Hechi # Cuisine # Specialties
First, Jinchengjiang duck put.
Rich in taste and local specialty.
Second, Yizhou grilled fish.
The ingredients are rich, half meat, half vegetables, you can also add rice noodles.
Third, Yizhou Honglan Rice Wine.
Brewed with the plant Honglan and rice wine, the flavor is sweet and unique.
Fourth, Donglan pig and sheep blood.
Live blood, just ask you dare? One of the sources of wolf soldiers' rough temperament.
Fifth, the Du'an sheep yak.
It is also said to be an aphrodisiac, want to try?
Sixth, Yizhou big knife cut meat boiled powder.
Cooking powder is to pay attention to a fresh word! The first time I saw this, it was a very good time for me.
Pork liver and intestines together, and the indispensable fish grass, especially cool.
Seventh, the Bama pig.
Fragrant meat, unique and precious varieties.
Eighth, Yizhou mixed vegetables.
It is a good dish for dinner.
Ninth, Yizhou coleslaw, coleslaw powder.
The price is affordable and there are many varieties.
Tenth, Yizhou beef sticks.
Chewy and full of flavor.
Eleventh, Du'an Kaolin Sour.
It's sweet and sour!
Twelfth, Bama longevity food, such as coarse grains, fire hemp soup, oil fish, oil tea.
The Bama Longevity Foods, such as coarse grains, fire hemp soup, oil fish, oil tea, will prolong your life.
Thirteenth, Yizhou fragrant rice dumplings.
With meat, chestnuts, green beans, peanuts, popping praise!
This is all I can think of for now, so feel free to add more.
Hello, personally, I think, when it comes to the local snacks in Hechi, we can't leave out the barbecue in Hechi!
Hechi's barbecue recently can be said to be famous, popular in Guangxi, a variety of Jinchengjiang flavor barbecue, Yizhou jam barbecue, opened many homes in Nanning, many Nanning people who have never eaten Hechi barbecue are shocked: the world is actually a brush jam barbecue! The flavor is surprisingly sweet and sour, and surprisingly appropriate unexpectedly!
Yes, a lot of barbecue in the provinces are only add cumin soy sauce oyster sauce chili powder, I personally feel that this kind of barbecue, although the salty flavor is enough, but there is no other flavor, can be said to be very monotonous kind of barbecue. However, Hechi barbecue is very rich in flavor, a string of beef sprinkled with jam sesame barbecue sauce chili powder, jam is sweet and sour, with large chunks of meat, delicious and not greasy!
And if you have eaten authentic Hechi grilled fish, you will find that Guangxi actually have material so full, such a large strip of grilled fish, fish grass, sour radish, leeks, bean sprouts, garlic and ginger, kimchi, bean curd to the whole grilled fish submerged, tuned sauce is very rich, the whole fish, whether it is the brisket of the fish, the back of the fish, the fish skin, the fish belly, the fish head, the fish tail is very into the flavor, the feeling of a large pot of two people totally The whole fish is very flavorful, no matter the belly, skin, belly, head and tail.