The delicacies in Qingshan District of Wuhan include Qingshan Ma sesame seed cake, Wuhan Huanxituo, assorted bean curd, Xiangwowo, shredded beef and beans.
1, Qingshan Ma sesame seed cake: Hubei Qingshan Ma sesame seed cake, a traditional pastry famous in the middle and lower reaches of the Yangtze River, has a history of nearly 100 years. It not only has the characteristics of fragrant, loose, crisp and refreshing rice cakes, but also has the sweet and soluble style of cloud cakes. The baked sesame cake is made of glutinous rice in Yingshan county, osmanthus in Xianning city, black sesame in Huangmei county and fine sugar. It tastes like hemp seed and osmanthus, which is loose, sweet, crisp and refreshing.
2. Huanxituo in Wuhan: Huanxituo has a history of 100 years in Wuhan. It is made by rolling glutinous rice flour into a ball and then wrapping it with sesame seeds. After frying, it is crisp outside and soft inside. After a bite, the sugar juice overflowed.
3. Assorted bean curd brain: It is available on the streets of Wuhan in the morning and evening. Tofu brain is called assorted tofu brain because of the ingredients and seasonings such as prickly heat, glutinous rice, shrimp, diced pork, diced mustard tuber, diced pickles, coriander, sesame, pepper and chopped green onion. It tastes tender and crisp, crispy and delicious.
4. Xiangwowo: Mianwo is one of the local snacks in Wuhan. Because it is thick around and thin in the middle, it is just a small hole with a concave shape. Wuhan people are not used to calling it "Mianwo", but "Mianwo".
5. Beef shredded beans: shredded beans are made of mung beans and rice. Grind it into pulp, spread it into skin in a pot and cut it into shreds. Wuhan people like to eat it. There are many ways to eat it, such as shredded soup beans, dried beans and fried beans.
The delicacies in Qingshan District of Baotou City include Dexingyuan steamed dumplings, jiaozi in soup powder, Mongolian roast whole sheep, shredded milk tofu, roast lamb back with golden knife, etc.
1, Dexingyuan steamed dumplings: This food has a long history. Fresh mutton from Xilinguole grassland was selected as stuffing, and high-quality Hetao powder was used as skin. After refining, it was steamed in a drawer. The finished product is pomegranate-shaped, which can be used as snacks and folk delicacies at banquets. Xiaomei in Dexing Garden is famous for its thin skin, tender stuffing, delicious taste and beautiful shape, and is a leader in Xiaomei management.
2, soup powder jiaozi: soup powder jiaozi common name "pimps pull stones". Jiaozi can use pork or mutton as stuffing, Chinese cabbage, radish and various condiments to make jiaozi by traditional methods. Then choose lentils with rich powder and make them into powder blocks. This kind of powder is elastic and slightly transparent in the pot, and will not paste after rolling for a long time.
3. Mongolian roast whole sheep: Mongolian traditional dishes, specially prepared for entertaining VIPs or holding banquets in major celebrations. Generally, sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, and onions, ginger, peppers, salt and other condiments are added to the abdomen to make a whole roasted sheep without hair and skin. After baking, the shape of the sheep is complete, the sheep kneels in a square wooden tray, the color is golden and bright, the sheepskin is crisp, and the mutton is tender and fragrant.
4. Drawn milk tofu: Drawn milk tofu is a famous dish in Inner Mongolia. It is cooked with milk tofu as the main raw material. Cut the milk tofu into strips, wrap it with flour, hang a loose paste made of egg white, starch and flour, fry it in an oil pan, and take it out with golden color. Add some sugar to the pot and boil it into syrup, pour in the fried milk tofu, sprinkle some sesame seeds, and wrap the syrup evenly to serve. This dish is golden in color and sweet in taste, and it is the best in the banquet.
5. Roasting sheep's back with golden knife: Choose the fattest white-striped sheep's back in grassland pasture, marinate it with more than 30 kinds of Chinese herbal medicines and natural condiments for 24-36 hours, and then bake it in a special oven for about 2 hours. Note that wild apricots, peaches, plums, birch trees and "Zagmu" grown in the desert must be used as fuel, and only in this way can the roast lamb back be original.