1. jiaozi with grey pillow.
Northwest Guangxi, like Guizhou, will burn straw to ashes and mix it with glutinous rice to make zongzi. I don't know if there are any special effects, but zongzi smells like straw.
The glutinous rice straw has its own fragrance. The method for making zongzi with glutinous rice straw ash as stuffing is as follows: firstly, dry glutinous rice straw is burnt into ash, then the rice straw ash is mixed with glutinous rice, and water is added to knead evenly, and then plant ash particles are removed to make zongzi.
When making zongzi, put pork or bacon in it. This kind of zongzi is delicious, delicate and smooth, which can promote digestion and improve gastrointestinal function. Next time you travel to the northwest of Guangxi, you must try the unique plant ash Zongzi.
When I was a child, my grandmother would give me a bag on holidays, accompany her to squat in front of the fire pit to burn straw ash and watch the bacon on the top of the fire pit. My saliva is on the ground. I'm going to eat some. But I will never eat it again.
2. Steamed pork with five-color glutinous rice flour
Zhuang people like brightly colored rice and think it is a symbol of happiness and good luck. In addition to the third day of the third lunar month, people cook five-color glutinous rice on social days, Mid-Autumn Festival and even Chinese New Year. On festive days such as children's full moon and the completion of new homes, five-color rice should also be cooked and distributed to neighbors.
People collect red bluegrass, yellow rice flowers, maple leaves and wisteria, and soak glutinous rice with the juice of these plants to make red, yellow, black, purple and white glutinous rice. According to legend, this kind of food was handed down after winning the appreciation of fairies; Some people say that this is a sacrifice to the Song fairy Liu Sanjie. After eating this kind of meal, people will be prosperous and healthy.
Zhuang families often judge whether the hostess is a really smart woman by whether the glutinous rice is bright in color and sweet in taste. Every third day of March or Tomb-Sweeping Day, every housewife gets up before dawn, puts the soaked five-color glutinous rice into a steamer and cooks it with slow fire. In the morning, all the children are eating colorful dumplings while walking, which are darker, yellow, purple and fragrant than anyone else's food.