2. Gong Mian
Many city people like to go to the countryside to eat a bowl of tribute noodles cooked by peasant women and villagers. Between boiling a pot of boiling water, clever women put a curved celadon bowl on the stove and add seasonings in turn: meat oil is as white as fat, Chili oil is hot and red, green onion, monosodium glutamate and soy sauce are all put together, and the water in the pot is bubbling. Put the noodles in the pot and you can go out. I couldn't wait to hold a chopstick, blew a mouthful of hot air in a hurry, and sucked it into my mouth with a whoosh. It was delicate and smooth, and my lips and teeth were fragrant.
In the first month of New Year greetings, when there are birthdays and housewarming days, there is always a bowl of spicy oil-sprinkled noodles to greet them, and two "soft-shelled turtles" (like poached eggs) are hidden under the noodles. This practice is nicknamed "pigsty grass laying taro", which is extremely interesting.
Only the delicacy and ingenuity of Changshan people can make tribute noodles with such a unique flavor. Changshan silver silk tribute noodles are also called suomian and "black at both ends", which means getting up early and being greedy for black, trying to make tribute noodles. According to legend, the Emperor of Song Dynasty liked this kind of noodles very much. Historically, Changshan craftsmen used the "Qiuchuan official paper" produced by Qiuchuan Town to pay tribute to the tribute surface, so it was called "tribute surface". The tribute noodles are all hand-processed. After kneading powder, opening strips, beating strips, putting chopsticks, putting them on shelves, Lamian Noodles, kneading dough, etc. 10, a large lump of dough was gradually made into white and silky tribute noodles. The technique is dazzling, which makes people feel that Lamian Noodles's craftsmanship is simply "dwarfed" in front of them. When the golden sunlight penetrates the thin clouds, it is dripping. The noodles as thick as fingers on hundreds of double-sided chopsticks instantly form delicate and even silk noodles, and thousands of silver wires several meters long are constantly blowing in the breeze, just like exquisite handicrafts.
3, snowflake cake Snowflake cake is well-deserved, its slices are like thin paper, the color is as white as snow, the entrance is instant, the sweetness is moderate, and the lips and teeth are fragrant. Don't underestimate a packet of snowflake cakes. There are many programs. Glutinous rice needs to be cleaned, dried, fried and rewetted for about a week, then dried and crushed, mixed with white sugar to make powder, stirred with water, added with osmanthus crystals, sliced and packaged. Snowflake cake is not inferior to Oreo cookies. Tear off a piece and dip it in milk and soybean milk. It tastes unique.
4, dog meat as the saying goes, "Dog meat rolls three times, the fairy is unstable", which shows the attractive charm of its fragrance. In the cold winter, when the north wind blows, eating some dog meat will make you feel warm all over.
Dog meat is one of the winter delicacies, but Fangcun dog meat is delicious with its unique baking formula and Chinese herbal medicine. Eating dog meat no longer divides winter and summer. There is a saying: "Eat dog meat to escape the heat in dog days, and eat dog meat to drive away the cold in three or nine days."
Dog meat has high nutritional value and has the effects of nourishing and strengthening yang, warming stomach and promoting blood circulation. There are many ways to eat dog meat in Changshan. The most common way to eat dog meat is to fry the slaughtered dog with camellia oil, ginger and garlic, then add dried tangerine peel, wine, sugar, refined salt, monosodium glutamate, soup, etc., stir well, transfer it into a crock, add other people's secret Chinese herbal medicines, and simmer until it is cooked. Finally, people can eat it up, which is called "free".
5. dried bamboo shoots
6. "Three heads and one palm"