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I want to know what dish Gaochun farmers call Dini cuisine.
the ancient style of peasant dishes still exists. "Laugh at Cao Ying's thousand pigs, and lose to Dongwu." It is said that "Gaochun Garlic and Coriander" has existed since the Three Kingdoms period. This dish can be cooked by housewives in Gaochun dialect area, but it is rarely eaten in other areas. The tender heart of a local "Ma Da Qing Cai" is selected, dried, obliquely cut, dried again, kneaded, pickled and pounded, and a large number of garlic seeds are added in the pickling process, which not only has a strong garlic flavor, but also can last for a long time. The modern nutritional diet view also believes that garlic can not only sterilize but also be of great benefit to cardiovascular and cerebrovascular diseases.

fried lotus root drill, which is rare in metropolis but eaten a lot in Gaochun farmers, is a famous dish "Yinmiao dish" popular in the north and south of the Yangtze River in Ming and Qing Dynasties, which is recorded in seventy-four chapters of Jin Ping Mei. Its taste is crisp and tender, refreshing and slag-free, and its raw materials are "jade pipes communicate with geography" and "muddy but not stained". The wild lotus vines are slightly boiled, finely chopped and mixed with garlic paste, and a little Zhenjiang vinegar is added. The petiole of Fengling is torn and peeled, which is called "the claw head of Lingman", the petiole of Xiangshan taro vine and the chicken head dish are a bit labor-intensive. Gaochun farmers eat from spring to autumn, which not only tastes good, but also has a certain effect of lowering blood pressure and dietotherapy. It is a real pollution-free aquatic green plant. As far as I know, there is almost no habit of eating this dish outside Gaochun. Gaochun planted a large green vegetable with long poles and leaves like horse ears in urban and rural areas. Every time before and after first frost, the streets are full of hawking. As long as a few cents a catty, residents have a big vat at home, spend a few dollars to buy a big load, wash and dry it, sprinkle a layer of vegetables in the vat, then row a layer of vegetables with a handful of salt, then step on it barefoot, and finally press a big bluestone on it, which is called "jar pickles". The following year, during the busy harvest season, one or two trees are pulled out for each meal. The translucent color and sour smell can always make people drool. Use it to burn with game "Zhangji", "Gaoji", "Dui Duck" and "Liuya Duck" in Shijiu Lake or with small hair fish. The taste is particularly delicious. Combine it with carrots, lotus roots, arrowheads and water chestnut. After the pickles in the jar are finished, the remaining waterlogged water is filtered with gauze, and sealed in another jar, which can be stored for a long time. It is nicknamed "Thousand Leaflets", and it is used to burn pods, steam egg soup and stew tofu. It is "raw and smelly" and smells delicious. Gao Chun, a native of another country, is a big official. When an educated youth in the city who jumped the queue in Gao Chun returns to his hometown, the first dish he wants to eat must be this special "Thousand-mile incense".