lt;/Agt; Let’s promote it to friends from other places, welcome to Xingyi~
Attached is a limerick!
The Liujia Mutton Noodles are fragrant in the alleys of Blacksmith Street
The Sujia Gangzi Noodles taste good, but the quantity is small and it is better to make two bowls with a chicken leg.
Zou Ji’s chicken rice dumplings are plain and not spicy, and they don’t taste spicy and sweet. Ten can’t be full.
Zheng Ji dipped his head in the spicy spicy food and his mouth watered. Xianduo
There are many snacks in Daozixiang and it will not be hot if you don’t drink two liang
Heziba is deep-fried and has not been taken out of the pan yet, queue up to get it
The fragrance of the casserole powder is full of fragrance I still have to sweat
Casserole rice with eggs costs nine yuan a bowl. It’s delicious, but some people say it’s not cost-effective. “Boss, it’s a bit expensive.”
Love Tofu and Potato Cake in Lotus Pond The little nugget
Fried rice with sour radish and cold vegetables on Radish Street
If you have enough fried rice, you can get some wine
Eat a piece of cold cut noodles for five I can’t get enough cold noodles
Pig’s ear rice dumplings are grilled and there are also salty and sweet rice dumplings to choose from
Crystal jelly is the most affordable on hot days. Come to the ice room and line up
The snacks in Xingyi are really expensive and don’t cost much. You can drink hot drinks in the garden in the middle of the street, open your belly and do whatever you want
The people in Xingyi are very enthusiastic, and they drink very hard, Guizhou Chun, so you can have two bottles of Wanfeng beer. Drink
1. Serve mutton noodles first, which is the most distinctive feature of Xingyi and what almost all Xingyi people in other places miss the most
The picture on the lower left is the main part—— The white ones on top look a bit like garlic, but they are actually pickled radish cubes, which are pickled radish and the unique sauce aroma. The mutton powder not only does not have the smell of mutton, but also has a mellow aroma. Added with the paste of chili noodles and pickled radish. The cabbage is even more delicious, and the millet pepper on the right is very delicious! I don’t dare to try it haha ??
It can be said that mutton noodle restaurants can be found everywhere in the streets and alleys of Xingyi. The more famous ones are the one opposite the Liu Family of the Radio, Film and Television Bureau and the Sanwei Bookstore. The "old place" in Daozixiang used to be delicious, but when I went back this year, I found that it was no longer open.
2. Shujia Gangzi Noodles
Hand-made noodles, ancestral recipe, unique taste of smooth, crispy, fresh and fragrant, which is obviously different from other types of noodles. The predecessor is "Shu Ji Noodle House", a century-old shop that has been passed down for six generations.
3. Zhao Ji Chong Chong Cake
At the Dongfeng intersection of Douya Street, this is a dessert and an ancestral recipe. Although it is sweet, it is not greasy. No wonder I ate it every day at that time. Not fat.
The ingredients probably include glutinous rice, rose sugar, something similar to lotus root starch, his homemade special cake (the white round one), peanuts, and sesame seeds, all of which he eats himself. The method is unique. The homemade cake requires a special device on the kettle nozzle to smoke it, which is quite magical~ I love glutinous sweets, so this is a good thing!
4. Zouji Chicken Tangyuan
Many of my foreign classmates don’t understand that glutinous rice balls can be eaten salty. When I think about it carefully, it seems that it is. It seems that only Xingyi has such special glutinous rice balls. Chicken glutinous rice balls were created in the late Qing Dynasty and have been passed down through four generations. They have a history of more than 100 years and are unique. "Everyone else is sweet, but I am salty and delicious." The key to Xingyi Chicken Rice Balls being different from other rice balls is that it is stuffed with chicken, filled with chicken soup, and topped with peanut sesame sauce. It has a small, exquisite, white color, crystal clear glutinous rice fragrance, and the unique flavor of chicken, pork, chicken soup, and sesame sauce. It has a unique aroma and is glutinous, smooth, refreshing, oily but not greasy.
5. Yipinxiang Casserole Noodles
One portion per casserole, cooked directly in the casserole and served to the table, keeping the temperature of the rice noodles, and having the fresh fragrance of the casserole, paired with oily chili. I like to eat the sauced meat in it haha~
6. Small pot noodles
Like the casserole noodles, it is also served in one pot, but the pot is not served on the table, it is served in a bowl , compared to the mutton powder casserole powder, this one is lighter.
7. Zheng Ji Brush Head
Xingyi Brush Head started in the Tongzhi period of the Qing Dynasty. It is named after its shape like the bamboo brush handle used by the people.
The workmanship of the "brush handle head" is very fine, all done by hand; the selection of ingredients is also very particular. It uses flour, bamboo shoots, lean meat, and eggs as the main ingredients. The production process is to select high-quality bamboo shoots and chop them into small pieces, put them into a pot of boiling water and boil them two or three times, then rinse them with water five or six times, drain them and cook them with lard to get the fragrance. The skin is made of refined flour, eggs, salt, and water, mixed thoroughly, rolled into small balls, and then rolled into thin sheets like paper. One pound of flour goes with three eggs. It's very interesting to make "brush handle" buns. Use a pair of finely sharpened chopsticks to pick some minced lean meat mixed with seasonings and put it on the dough. Put the processed bamboo shoots on top of the meat, and then pinch it together with your hands. The shape of the finished product is large at the base and thin at the neck, and uneven at the top. Steam it over high heat for five or six minutes. The cooked "brush head" will be slightly larger than your thumb and will be shiny with light butter, making you appetizing. Use chicken soup, pepper noodles soaked in oil, soy sauce, chopped green onion, MSG, etc. to make dipping water. It is extremely delicious.
8. Liangjian Noodles
This thing is made of rice noodles, similar to Xi'an Liangpi, but it is whiter than Liangpi and has a stronger rice flavor. The names include "rolling powder" and "cut powder". Because the previous dialects did not differentiate between "rolling" and "cutting", there is no fixed term. In fact, this kind of vermicelli is first made into a thin piece of skin, and then "rolled" from one side inward into a tube. The tightness depends on personal preference, and then "cut" into small pieces with large scissors for serving. The other is directly made into lasagna shape, which can be boiled or stir-fried, similar to what is commonly known as rice noodles. The picture of the small pot of noodles above is the cut noodles.
How to eat: (1) Cold: add salt, soy sauce, MSG, oil chili, pepper oil, garlic water, tomato water, vinegar, green onions, coriander, fried beans and other seasonings and serve cold. Suitable for one person, it can satisfy both cravings and hunger. Mix it into a large dish and serve it as a cold dish to entertain guests.
(2) Use the above seasonings to make dipping water and eat it with dipping.
(3) Cooking. Because the cut noodles are cooked food, they only need to be cooked once in hot water. The seasonings are the same as above and served as accompaniments. It is suitable for consumption in cold weather or when you have a cold and it is not suitable to eat cold dishes. In addition, it can also be used as a substitute for rice noodles in various noodles such as mutton powder, beef powder, small pot noodles, and casserole noodles, and it has a different flavor~
(4) Stir-fry. There are different ways to stir-fry it, including stir-fried rice noodles.
This is eaten as a dip
This is served cold
This is fried
9. Pickled radish
Carrot Street wasn't originally called this name, I'm sorry. It got its name because the small restaurants on that street sell a lot of pickles, and they mainly pickle radish. The restaurant mainly serves fried rice, and these kimchi are very delicious. Unfortunately, there are not many photos.
Dipping in water was not photographed. That bowl of sour soup is very tempting, sour and sweet, and your mouth is watering
This is cold salad, not from Carrot Street
10. Zongba & pig cake
This name is very funny~~ I don’t know why Zongba is called Zongba, because Zhuerba looks like a pig, white and fat, and there is a lot of oil in it
Zongba is made of glutinous rice into a cake shape, stuffed with pork and garlic sprouts, grilled over charcoal fire and then mixed with dried chili powder or Zhejiang root (scientific name: Houttuynia cordata). It is very fragrant!
Zhuerba is a glutinous rice cake made into a dumpling shape. The filling inside is the same as zongba, and there is a lot of fresh lard. This tastes a bit greasy, but some people like to eat it. The oil inside is still sucking and drinking
I didn’t take pictures of the charcoal grilled ones sold outside. This is the raw one I bought at home and fried in oil myself.
Of course it will turn golden brown when fried, but not when grilled. Sometimes it will be burnt and there will be a small piece of black.
11. Ye Ji Snacks
Opened in Xingyi It has been more than 20 years, and the photo was taken at the Wanfenglin "Dream Villa" farmhouse, owned by the eldest son of the Ye family, and the taste has not changed at all!
Fried noodles (the portion is so generous!)
Fried rice cakes
Guizhou’s specialty rice cakes are rice cakes, but I personally think the taste is better than Shanghai’s rice cakes , because Guizhou is rich in glutinous rice, which is very fragrant and sticky, soft and delicate in the mouth, and easy to taste regardless of any cooking method. There are many ways to eat it, such as stir-frying, boiling, deep-frying, grilling, and hot pot.
Fried dumplings (ordinary dumplings are deep-fried, tender inside and crispy outside, with oil and chili dipped in water. This way of eating is on the outside I haven’t seen it yet, but it’s considered a specialty)
Wild vegetables
I have never seen vegetarian vegetables like this in Chongqing. Wash and cook them directly in water, without adding oil or With any seasoning, scoop it out and dip it in moldy tofu <; fermented bean curd > dip it in water. The taste is slightly bitter and the aftertaste is sweet. It can clear away heat and cool down in summer. It is a vegetable soup and a natural green drink. This should be Acanthopanax or cat's ear vegetables, I'm sorry I don't know the scientific name.
The same method is used for vegetables, carrots, melons, green beans, eggplants, pumpkins, etc., which can preserve the vegetables to the maximum extent. Authentic.
Vegetarian Pumpkin
There is also the long-established Qiujia chicken cake. Saqima is different from the packaged ones (that is, a certain Xu Fuji type), and it sounds very interesting. Weight, this is also one of the characteristics of a good Saqi horse! Of course, it tastes delicious too.
The cake is very generous with oil, sugar and eggs, and it tastes very delicious!
The last one introduced is Meiji Roast Duck. Although roast ducks from all over the country have their own characteristics, I think Xingyi Meiji’s is also one of the best.
Marinated with ancestral secret recipes and then roasted , chop into pieces and add cumin.
The place is small, but the business is booming.
Welcome friends from all over the country to travel to Xingyi, Guizhou, and the people of Xingyi will warmly entertain you. If you need a tour guide, I will be happy to serve you!
The Xingyi snack jingle Sujia Gangzi Noodles tastes good, but the quantity is small and it is better to make two bowls with a chicken leg stick
Zouji Chicken Rice Balls are mixed and not spicy and sweet. The fresh and sweet taste is so good that ten can’t be full.
Zheng Ji dipped his head in the spicy food and drooled. He drank ten ounces and couldn’t get enough.
There are so many snacks in Daozixiang that I can’t drink more than two ounces. Heat
Hezi cake is deep-fried and has not yet come out of the pan. Queue up to get it
The claypot rice is so fragrant that I am sweating and still have to do it
Casserole rice with eggs costs 8 yuan. A bowl of delicious food is delicious, but some people say it’s not cost-effective. “Boss, it’s a bit expensive.”
Love Tofu and Potato Cake at Lotus Pond’s Little Tao Tao
Radish Street Pickled Radish Side Dish for Cold Dish Fried rice
If Zhang Fried Rice is full, it will be easier to drink some wine
Cold cut rice noodle for two yuan and a half is not enough to make up for the cold noodles
Grilled pig ear cake There are also rice dumplings that can be salty or sweet as you like
Crystal jelly is the most affordable on hot days. You can even wait in line at the ice room
Xingyi snacks are really worth spending a lot of money to drink hot
Go around the garden in the middle of the street and do whatever you want
The people in Xingyi are very enthusiastic and drink very hard
Guizhou Chun gets two bottles of Wanfeng beer and drinks it casually
The more you drink, the hotter you get. The more you drink, the hotter you get