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2, tile cake: I don't know who named it, listening to lovely childhood memories. This cream is very cheap, 1 yuan 1 bowl absolute value. Packed in a small bowl, it has a light yellow color and tastes like brown sugar in My Sweetie. Just smell it and you'll feel full. It is also very interesting to eat. Draw a circle along the inside of the bowl with a flat stick, and the cake will shake left and right in the bowl. Then cut the smooth cake into pieces with a stick and eat them one by one, which is a kind of enjoyment for the stomach and soul. ...
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3. Acid: This acid is not that acid. This acid is made by soaking vegetables or fruits such as Chinese cabbage, cucumber, lotus root, sword bean, papaya, pepper, radish and bamboo shoots in pure white rice vinegar. "Acid" refers to this pickled product. Guangxi people love sour food, with a little pepper, it tastes delicious. Quench thirst and stimulate appetite. And the price is reasonable, and children are not deceived.
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4. Nanning raw rice noodles: Nanning, an ancient city with a long history on the Sino-Vietnamese border, has many unique southern snacks beside the tree-lined streets. Among them, the most popular is raw pressed rice noodles.
Features:
This snack is rich in flavor, fresh, smooth and refreshing, rich in nutrition and low in price. It is a favorite breakfast for Nanning people.
Method:
1), 4/5 of new rice used as rice flour was soaked in water and wet ground with a stone mill to obtain rice slurry. Then put it into a clean white cloth bag to drain water to get dry rice flour, then cook another handful of 1/5 new rice into rotten rice, put it into a clean stone mortar and mash it into a paste until it completely sticks to a soft white cake, and then mix it with the rice flour and knead it until it is completely integrated, and it becomes the rice flour for squeezing powder.
2) When eating rice noodles, squeeze while eating. Put the prepared dough into a circular tin can with dozens of holes, use a piece of wood that can be cut into a circle just enough to fit into the tin can, press the dough into the can forcibly, so that the dough can squeeze out round rice noodles from the holes, put a big pot with boiling water below, and the fine powder strips coming out of the holes directly fall into the boiling water, which will be cooked in a short time, and then take them out and put them into a bowl to become raw rice noodles.
3) There are two ways to eat raw rice noodles: one is to put the rice noodles in a big bowl, spread a layer of ground pork on the noodles, add a proper amount of high-grade soy sauce, salt, cooked bean sprouts, sauerkraut and raw onions, and pour in hot bone soup. This is called soup squeezing powder; The other is dry fishing, in which bone soup is not added. The marinade boiled with soy sauce, sour vinegar, salt and monosodium glutamate is poured into the powder, and the barbecued pork slices, bean sprouts, sauerkraut and cooked leeks are mixed together to make cool and refreshing rice noodles, which are suitable for summer consumption.
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5. Camellia oleifera
In the spring of March, the spring is strong. It is certainly a wonderful thing to travel south to Guilin and taste the "Camellia oleifera" in Guilin.
"Camellia oleifera" has unique tools, material selection, production methods and drinking methods. Let's talk about tools first, a small iron pot and a small wooden pestle. The small wok is similar to the wok used in Wuxi catering industry in Suzhou, Jiangnan, but the wok mouth is very small, which is similar to the soup bowl mouth. There is a small mouth next to the wok mouth to facilitate the pouring of tea. Xiao Mu is smart and unique, shaped like a mask, but the front end extends a short section perpendicular to it for flapping; When selecting materials, you must choose native tea, that is, unprocessed tea, otherwise you will lose the flavor of "Camellia oleifera". Onion, ginger, garlic and salt are essential. Fried potato chips and oil-soaked peanuts are good food accessories. It is a matter of tea classics to make tea with good spring water, but another feature of "Camellia oleifera" is to replace good spring water with meat and bone soup, which naturally makes the taste of tea different. The method is unique. Heat the wok, add a small amount of vegetable oil, when the oil is cooked, push in the onion, ginger slices and garlic and cook until fragrant, and add the earth tea soaked in water. "Camellia oleifera" must be repeatedly beaten with a wooden pestle to make the fragrance come out until it is completely penetrated. Then add the meat and bone soup, add some salt, once it is boiled, pour it into a small bowl, add chopped green onion, and add some oil-soaked peanuts. The fragrance is overflowing, brown is like coffee, and red and green spots make you drink it all at once.
There is a jingle in drinking "Camellia oleifera" in Guilin: "One cup is bitter, two cups are sandwiched (which means astringent in dialect), and three cups and four cups of good Camellia oleifera". This is to remind you to savor and enjoy slowly. "Camellia oleifera" has the functions of dispelling cold and dampness, refreshing and satiating. The humidity in northern Guangxi is high and there are many miners. Drinking "Camellia oleifera" has become a dietary habit of local people, and it is also a way for them to entertain guests. The guests sit around the table, and the host uses a small stove and Wen Jun as the stove. They operate in public, one cup after another, which is quite flavorful. Nowadays, "Camellia oleifera" has spread to several places in Guangxi and won people's love, adding several flavors, such as "shredded chicken with Camellia oleifera" and "shredded pork with Camellia oleifera".
Drinking "Camellia oleifera" in Guilin is really glad you came. May this wonderful flower in folk food culture be as beautiful as the mountains in Guilin and the water in Lijiang River.
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6 Lijiang fish head sour bamboo shoot soup
Method:
1, silver carp or grass carp head is washed, split, root is dug out, and fishy smell is removed by washing.
2, put lard in the pot, saute ginger and onion, add fish head to fry, immediately rush into a proper amount of cold water, boil over high fire, and add shredded sour bamboo shoots. Change to slow fire and cook for a while. When you see the fish soup turn white, add salt to taste and sprinkle with sesame oil to eat.
Features: sour and fresh appetizer, summer heat and thirst quenching, delicious in summer.
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7. Wuzhou soybean milk
"A fresh trick, eat all over the sky." This proverb of Jianghu artists actually applies not only to acrobatics and operas, but also to the catering industry. A seemingly ordinary product, as long as it is really outstanding and unique, can often stand out from the crowd and win word of mouth everywhere. Famous foods such as Beijing Roast Duck, Dezhou Braised Chicken, Tianjin Goubuli Steamed Bun, Xiaogan Matang, Xi 'an Mutton Paomo, Suzhou fragrant tofu, Zhenjiang pickles, and Huangqiao sesame seed cake rushed out. All kinds of soft drinks, beer, sour plum soup, those top brands, just started to break out again.
There is also a drink in Wuzhou that attracts people's attention and is talked about. Interestingly, this thing turned out to be ordinary soybean milk. Fried dough sticks soybean milk, a very popular food in many cities in China, is sold by many station vendors in the morning and evening. Squatting next to these stalls and drinking a bowl or two is the experience of many travelers. Although it is common, the taste left a deep impression on me. But there is a place in China where soybean milk has become a famous product, which has increased the reputation of the city. This place is Wuzhou.
In Guangxi, a mountain city near the Xijiang River, people often hear people talking about soybean milk. If you go there as a guest, you will often hear the words of the host: "Did you drink our soybean milk?" "Our drop bead soybean milk here is the best. When will you try it? " "Invite you to drink soybean milk tomorrow morning! Book a seat first today. " What? What? Do I need to reserve a seat to drink soybean milk? As everyone knows, this is a practical thing in Wuzhou. Wuzhou's soybean milk is not sold by the people who "drive to sell pulp" across the street. Is the largest and most authentic soybean milk shop, just like a restaurant, very stylish, often dozens of people take turns to patronize every morning. Therefore, every holiday, there is also a matter of "booking seats". Some national conferences held in the local area were invited to patronize there.
My friends in Wuzhou and I have been to this soybean milk shop several times. It is said that it started as a small shed, but with the spread of fame, it gradually expanded the building, and now it has already become a spacious building. It has two floors and several halls. There are many square tables in each hall. Every morning, there are cars and station wagons outside the door, which are quite big! Soymilk is sold in units of "one customer" and "one customer" here. In addition to soybean milk, each guest is also equipped with cakes, water chestnut cakes and other things, and "one guest" charges a few dollars.
Give each guest a big bowl, and the waiter keeps adding pots. Its soybean milk supply mode is the same as that of coffee shops in the west or teahouses in China, with unlimited supply of coffee and tea. Chatting with local friends, I learned that people's stomachs are very different. Most people only drink one or two bowls, but some people can drink four or five bowls. I heard that the highest record is that someone drank eight bowls. That's probably the generation of "eating meat in chunks and drinking in big bowls".
Wuzhou soybean milk is really delicious, rich and fragrant, steaming, and looks like bowls of fresh milk. The soybean milk I have drunk in cities all over the country has never surpassed it. The so-called "drop bead soybean milk", that is, injecting a drop into tea leaves, will keep its original appearance and sink like beads. Every time I go to this soybean milk shop, I drink three bowls. This record can also be regarded as "less than the last one and more than the next one."
Wuzhou lives at the intersection of Gui Jiang and Jiang Xun, and the two rivers have different colors. When they met, a colorful two-color river appeared, which was called "Yuanyang River". On the banks of Yuanyang River, every year on the evening of Tanabata, thousands of couples get together to play in the water. Even in normal times, it is a great local scenic spot. Wuzhou, surrounded by mountains and canyons, has become the distribution center of delicacies department stores and has a huge live snake warehouse. This snake barn is an outstanding place in Wuzhou, which is regarded as the whole country. Together with this soybean milk, they became the city symbol of Wuzhou.
Wuzhou's soybean milk is not only sold in the soybean milk hall, but also made into bagged and boxed dry goods, which are exported at home and abroad. Local people give gifts to distant tourists, and gifts are indispensable. It can be seen that Wuzhou people are also quite proud of such unique local products.
It is also soybean. Why is soybean milk produced in Wuzhou so popular? Some people say that this is because the mountain springs there are particularly good, but I don't think so. There are famous springs and wells everywhere. Why are soymilk in other places inferior? I think there must be some masters in Wuzhou, striving for perfection and being unconventional, which led to this situation. An ordinary thing can be eaten all over the sky as long as it is "fresh". In this respect, Wuzhou soybean milk has given people important enlightenment not only in the field of diet, but also in other fields.
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8. Yulin Niuba
Yulin is an important town in the south of China, located in the southeast of Guangxi. "Yulin Niuba" is a famous traditional food in Yulin. Mainly made of beef (commonly known as stick meat) on the buttocks of cattle. The meat is delicate and chewy, and it is fragrant after eating, which is a local specialty. "Qing Louis" contains: Niuba "red fragrance, handed down from generation to generation in Kuang Shi Liang Jia. It is light and sweet, deep red and crisp, and future generations are far behind. "
Method:
1. Select 6 kg of beef rump (commonly known as bangbangrou), wash the blood, cut it into thin slices with 12cm, 6cm wide and 2cm thick blades, put it in a basin, and add 200g of white wine, 80g of refined salt, soy sauce 100g, and white sugar1.
2. Take a 1 dustpan, spread the salted beef slices on the dustpan piece by piece, and put them in the sun until they are 70% dry.
3. Wash the pan, add a little clear oil, and cook until it is 80% mature (clear oil is unused vegetable oil, and it is best to cook cattle with tea oil or peanut oil). Add 50 grams of star anise, 8 pieces of Amomum tsaoko, 40 grams of Alpinia officinarum, 50 grams of cinnamon, 40 grams of clove, 40 grams of osmanthus fragrans, 50 grams of dried tangerine peel100g, 50 grams of pepper, 200g of cogongrass rhizome, 2 pieces of ginger (crushed), garlic white100g (crushed) and 65440 pieces of pickled mushrooms. In the middle 4, after the beef is simmered, pick out ginger, garlic and spices, control the oil juice to cool, then change the knife and serve it in pieces, or cook it with other raw materials into other dishes.
Features:
The color is black and bright, the fragrance is mellow, the meat is delicate and chewy, the entrance is fragrant and the aftertaste is endless.
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9. Laoyou Powder
Nanning is now the Greentown of China. Although the place is small, there are many snacks. Friend powder is one of the first! I haven't been to Nanning until I have eaten Laoyou powder. It's easy to integrate into Nanning life. Invite friends to eat old friends powder! !
Nanning is a city that loves to eat rice noodles. There are Guilin horse meat rice noodles, Liuzhou snail noodles, Yunnan rice noodles, Guizhou beef noodles ... and Nanning Laoyou powder floating all over the street. Especially when the lights first appear, in the bustling Zhongshan Road snack street, you can often see three or five confidants drinking refreshing beer, enjoying the romantic nightlife in the south and tasting the hot and delicious old friend powder.
Although Laoyou powder is popular now, its original version is Laoyou noodles. There is an allusion to the origin of old friends' noodles: In 1930s, an old man went to Zhou Ji Teahouse for tea every day, but he didn't go for a few days because of a cold. Zhou Ji's boss was very concerned about this matter, so he cooked a bowl of hot noodles with fragrant minced garlic, lobster sauce, pepper, sour bamboo shoots, minced beef and pepper and gave it to his old friend. Hot and sour noodles suddenly increased the old man's appetite, broke out in a sweat and recovered from a cold. Afterwards, the old man was grateful and wrote to give the plaque of "Old friends often come" to Boss Zhou, hence the name "Old friends face", which gradually became famous in Bagui.
The method of making old friend noodles is like this: the noodles should be made of wet alkaline noodles, and the noodles made of dry noodles are not authentic. When cooking noodles, first put the alkaline noodles in boiling water until they are almost cooked, and then remove the clear water to remove the sticky paste from the noodle soup. After clear water, they will become stiff and tough. Here, the prepared ingredients such as garlic, lobster sauce, pepper and sour bamboo shoots are fried in hot oil until they are 80% cooked, then the semi-fat and lean meat slices (minced meat is best) are stir-fried, bone soup is added to boil, and noodles are added to cook until they are 80% cooked. As for Laoyou powder, there is no need for the process of "seven boiling and eight boiling". Sometimes when the wet noodles in the shop are sold out, the powder is poured into the cooked noodle soup of an old friend to cook. Spicy, sour and delicious.
Maybe many people are a little uncomfortable with the taste of Nanning sour bamboo shoots at first, and feel a little smelly, but this is the taste of old friends! As the saying goes, the same smell! If you don't like the same smell, how can you be an "old friend"? ! Don't forget that old friends are good friends!