Five-color glutinous rice
Speaking of "March 3rd", the first food that comes to mind is colored glutinous rice. Black, red, yellow, white and purple glutinous rice is a traditional food in Zhuang area, which is named because of its various colors. Many outsiders are curious about how five-color glutinous rice is made. Recently, the reporter came to an old zongzi shop in Shuijie, Nanning. Owner Zhang Meifen is an "expert" in making five-color glutinous rice. The five-color glutinous rice sold in her shop has been particularly loved by diners for many years and is often in short supply. Every year on March 3rd, the shop is very busy.
Five-color glutinous rice looks simple, but the process is somewhat complicated. According to Zhang Meifen, the raw materials for making five-color glutinous rice are red and blue grass, maple leaf, purple and blue grass, yellow rice flower and glutinous rice. Because the materials used are all natural and beneficial to the body.
The "red" in the five colors comes from red and blue grass. Blanch the red and blue grass with boiling water first, then soak the glutinous rice in it, and the steamed red glutinous rice tastes sweet; "Black" comes from maple leaves, which are first broken, boiled or soaked in boiling water, and then soaked in glutinous rice for more than 5 hours. "Purple" comes from purple-blue grass. A handful of purple-blue grass can be boiled for 10~ 15 minutes to dye the water purple, and then put the glutinous rice in it to soak for about 5 hours. "Yellow" comes from yellow rice flower, which is made by boiling or soaking in water and then soaking in glutinous rice. Yellow rice flower is a Chinese herbal medicine, which can be eaten when it gets angry.
Five-color glutinous rice has the functions of "strengthening bones and muscles, benefiting the stomach, being able to do things and replenishing marrow".
On March 3, Nanning street breakfast shop can also see it.
black kerneled rice
She nationality, every household cooks black rice, and the whole family eats a meal as a gift for relatives and friends to celebrate the "Black Rice Festival". Legend has it that Lei Wanxing, a hero of the She nationality in the Tang Dynasty, led the rebel army to fight against the encirclement and suppression of government troops, and his military strength increased greatly because of the black barnyard grass fruit. On March 3, the breakthrough was successful, and Lien Chan was victorious. In order to commemorate this event, she people eat black rice on March 3 every year and get together to sing. On the third day of the third lunar month, Wuzhou still has the custom of eating black rice.
Pingxiang bamboo rice
In life in Guangxi, you can often see bamboo rice.
Lingnan area is rich in bamboo resources, and Pingxiang's climate and environment are very suitable for bamboo growth. Bamboo rice is made by putting rice and water in bamboo seams, sealing and baking. Soft taste, fragrant rice and bamboo, refreshing and delicious, deeply loved by people.
Babao fish sheng
The babao raw fish in Liangjiang Town, Wuming is the most famous, including peanuts, shredded papaya, shredded radish, shredded sour ginger, coriander, perilla, and pickled lemons and sour plums. These ingredients are mixed with raw fish.
Aiye Baba
Every "March 3rd", when people buy five-color glutinous rice, they will find that wormwood cakes are also very popular. Artemisia argyi Baba, also known as Artemisia argyi Baba, is a traditional snack of Han nationality and is generally eaten in Tomb-Sweeping Day and the Cold Food Festival. As the third day of the third lunar month approaches Tomb-Sweeping Day, Artemisia argyi Bazin has become a must-eat food on the third day of the third lunar month.
Before and after Tomb-Sweeping Day, wormwood grows luxuriantly, which is the most tender season. The wormwood cake is made by boiling washed wormwood leaves in water, grinding, adding glutinous rice flour, kneading into dough, adding sesame seeds, peanuts and other fillings, and wrapping into cakes. The wormwood cake exudes the fragrance of wormwood leaves.
Banana leaf cake
Banana leaf paste is a kind of snack with strong folk flavor, which can be seen everywhere in the streets of Nanning. It is also the choice of daily breakfast for Nanning people. Spread the ground rice paste with sugar evenly, wrap it with banana leaves and steam it in a steamer. The steamed banana leaf paste has a faint fragrance and can be bitten in one bite. Generally, banana leaf paste has peanut stuffing or sesame stuffing, depending on the situation.
Sweet potato Baba
Sweet potato Ciba is one of the famous specialties in Fusui County, which has a unique Zhuang flavor. The local practice in Fusui is to clean the selected sweet potatoes and steam them in a steamer, then peel off the potato skins and mix them with glutinous rice pulp to make a natural and clear-smelling Ciba skin.
Zhuang Zong
Zhuang people call zongzi "Zongba". Ningming Zhuang Zong is a kind of big zongzi cooked with glutinous rice and pork. It is a traditional food specially made by Zhuang people on March 3, and it is also used for ancestor worship.
Zhuang zongzi is much bigger than the zongzi we usually eat, so it usually takes several people to eat it together.
Shuiyou team
Liujiang Shuiyoudui is one of the special snacks of Zhuang nationality. Old people can often be seen in some old streets or near schools in Liujiang, with only a pot head, a pile of charcoal fire, a bottle of oil, a basin of flour and a bowl of sesame seeds. In a blink of an eye, white flour rolled up and down in the oil pan, white flour turned yellow, and a thick fragrance filled the streets for a long time. Generally, water and oil piles are sold locally during the day. Soft water and oil are stacked in a bowl, and then poured with brown sugar water. Take a bite, soft, waxy, sweet and fragrant.
Longzhou county jinlong town jiaozong
Horn dumplings are shaped like horns, so they are called "horn buns" in Zhuang language. The above-mentioned glutinous rice is used as raw materials, rolled into barrels with zongzi leaves or bamboo leaves, and tied with grass. Villagers in jinlong town regard "Yangjiaomo" as a good gift, especially when visiting relatives and friends, they like to bring a few strings of "Yangjiaomo".
Chicken manure noodles
Eating chicken dung noodles on the third day of the third lunar month is a traditional custom of local people in Beihai, Guangxi. Chicken manure rattan noodles are made by mixing fresh chicken manure rattan leaves with rice, grinding into powder, and then making pieces of chicken shredded rattan noodles. The shredded chicken and rattan soup made of this noodle is sweet and fragrant, and it is a favorite snack of local people.
In addition to noodles, there is also chicken excrement vine Ciba.
Bahe fish balls
Bahe Fish Pill is a superb local snacks in Chongzuo City. Soup can be made, fried and steamed. Tough but not hard, nutritious, fresh but not greasy, unique taste, deeply favored by people.
Steamed sponge cake
Lotus cake is an essential special food for Nanning people to worship their ancestors. It is the most traditional and authentic way to make lotus hair cakes with brown sugar, including brown, mud yellow, snow white and brown hair cakes. But now few people choose to eat steamed cakes for breakfast, and they only buy more on holidays.
Multicolored
The vegetable bag is made of cowhide, glutinous rice, pork belly, fragrant letter, fungus, salted fish, shrimp, chopped green onion and old garlic. After the leaves are wrapped, put them in an antimony pot and stew them with pig bones. Luocheng Mulao Autonomous County is the most authentic.