1. maocai, an impostor of Sichuan Soul, tastes better, tastes better than expected, but it doesn't get angry. However, it tastes the same. Personally, it's still quite good. Everyone can eat it. It should be popular, and it was recently opened. The price is not expensive. It's a good taste for all ages. The price is good. Address: No.267 Wenhua Road, Qilin District, Qujing City, Minzu Middle School. Perhaps they also operate rice noodles, steamed buns and soybean milk, but steamed bait silk is an essential variety. There may be some differences in some small details in each family's steamed bait shreds, but the big method is exactly the same: the finely cut bait shreds are steamed in a retort, and a bowl is picked out, with leeks and mung bean sprouts blanched in boiling water, a spoonful of soy sauce and orange meat sauce, and there must be another bowl of bone soup as a match when eating, which has a special taste.
The most famous seller of steamed bait is Beiyingyuan on Xueyuan Street (the first one in Qujing in my memory). This small restaurant with a pavement no bigger than the palm of my hand has been in Qujing City for more than 2 years. Every morning, diners huddle around it or squat or stand for a bowl of steamed bait, which is a unique sight in this old street. The reason why the brand of "Steamed Bait Silk in Beiying Garden" can be set up, so that the people of the whole city can come miles for a meal early, has its own advantages.
Aunt Cui, the owner of Beiying Garden, talked about steaming bait silk to count several treasures: bait pieces should be selected, soaked overnight and then cut into filaments; Soy sauce needs to be boiled with pepper, tsaoko, sugar and other condiments in a certain proportion; Sauerkraut must be the kind pickled at home. The meat of the "hat" must be good, fat and thin; The bones of the soup must be the bones of a pig ...
Qujing people are so fond of steaming bait silk that many restaurants have broken the routine of operating early, and all day long they see whisked bait silk steaming in a retort. People who are tired of big fish and big meat occasionally eat steamed bait as dinner, which is also the same interest.
Steamed bait silk is accompanied by Qujing people to greet the morning light every day. Although people's steps are getting more and more hurried, and the bowl filled with bait silk is gradually replaced by a disposable lunch box, the ancient and simple taste remains and lasts for a long time in Mika.
3. Xuanwei Ham
Xuanwei Ham has a long history and is well-known at home and abroad. It is one of the three famous legs in China, and it is a national excellent and famous product. Therefore, Xuanwei has become a famous hometown of cloud legs.
Xuanwei ham has a history of hundreds of years. As early as the fifth year of Yongzheng in Qing Dynasty, it traveled across the ocean and was sold overseas, enjoying a high reputation in the world. In 1923, Xuanwei ham processed by Puzaiting Brothers Canned Food Company was inscribed by Dr. Sun Yat-sen, and presented with a beautiful medal.
Xuanwei ham is made of Wumeng pig, which is abundant in the local area, and pickled by local methods. It is named after its origin, and it is famous for its bright color, tender and delicious taste, and it is not greasy. After the founding of New China, Xuanwei Ham inherited the tradition, improved the technology, and developed and produced more than 1 kinds of "Xuanzi brand" series products, such as refined legs, piece packaging, boxed, block packaging and money legs, which were deeply loved.
4. Zhanyi Spicy Chicken
I can't remember when it started. A small "Zhanyi Spicy Chicken" signboard competed in roadside shops as far away as Kunming and as far away as Nujiang Canyon. As for many local self-employed people engaged in the catering industry in Qujing, they have gained a lot of benefits from this brand. Many foreigners are also proud of eating "Zhanyi Spicy Chicken", especially the authentic "Zhanyi Spicy Chicken".
Some people may ask, how can a little spicy chicken be so magical? Don't believe it. If you have a chance to taste it yourself, you will naturally understand the taste.
Speaking of the origin of this spicy chicken, there are two sayings circulating in Qujing. The first is that Gong Guofu and Ding Liqiong, villagers from village 6, Hongxing Office, Xiping Town, Zhanyi County, used their two bungalows next to National Highway 32 to open a food shop in 1987. At first, it was just some home-cooked dishes. Later, Gong Guofu, who was fond of pondering, created his own unique formula of Zhanyi spicy chicken on the basis of a kind of Guizhou spicy chicken. He became out of control and turned to specialize in spicy chicken. The reputation of the store did not go away, and it was famous in Yunnan.
The second one is Gong Hongyun, Gong Guofu's sister. During the Spring Festival more than 1 years ago, when she was cooking chicken, she accidentally spilled a bowl of Chili noodles on the side of the stove into the pot, so she had to fry them together, only to make two delicious dishes with spicy flavor. In 1987, she used street houses to open a snack restaurant and gradually pushed her spicy chicken into a specialty dish.
it doesn't seem to matter which of the two statements is more true and credible. In fact, Gong's brother and sister opened a "spicy chicken shop", and the two shops stood side by side at the Dongfeng Gate near Zhanyi County. Qujing people witnessed the whole process of their development and growth step by step: at the beginning of the breakfast and dinner time, diners flocked to the store, and those who could not sit still had to board on the ground. People, married with children or friends, braved the dust and noise of cars and cars, still ate Tianjin.
Now, Gong Guofu's old shop has been replaced by a three-story building with luxurious decoration and complete facilities, which can accommodate more than 3 people at the same time. Gong Hongyun built a business building with a total area of more than 8 square meters in 1994, and in 1998, with the support of Zhanyi County Party Committee and government, he built a spicy chicken hotel with a total area of more than 2, square meters, integrating catering, accommodation and entertainment. Gong's Spicy Chicken Industry Co., Ltd. was established as a leader, and the bagged production line of spicy chicken was introduced to realize the industrialized production of spicy chicken, so that this local specialty can go out of the county and provincial capital and strive to become a domestic famous brand.
When a dish becomes a famous brand, it not only pays attention to its own materials and production, but also forms a fixed routine in the eating procedure. The whole process of enjoying spicy chicken is also a process of experiencing the brand.
The best ingredient for spicy chicken is the cock that just crowed. The customer here just picked the chicken and weighed it. The coolie there has cleaned it up and chopped it into small pieces. The chef's master keeps the recipe secret, only knowing to use good vegetable oil, lard, Chili noodles and garlic, and the amount of Chili is considerable. From sitting down to serving a plate of red, white and spicy chicken, it takes only twenty minutes before and after, and the speed is as amazing as the spicy taste.
This spicy chicken is not as spicy as usual. It is spicy with fragrance, but it makes people want to eat a second bite after eating it, until they are sweating. If the customer is really sensitive to "spicy", it doesn't matter, you can ask half of the chicken to make spicy chicken, and the other half to braise it, which is as fragrant as it is, but it is warm and peaceful. It's not enough to eat chicken alone, and the supporting side dishes are also prepared: fried potato strips, fried stinky tofu, lightly boiled bitter food market, bean curd, and small steamed bread, all of which are light in color and complement the hot spicy chicken, so diners can't be dissatisfied. After eating the leftover chicken, the store will ask you to pack it up and take it home, which will last for three days.
There are so many things to say about Zhanyi Spicy Chicken. But no matter to what extent, it is better to taste it yourself, and that feeling is real.
5. Huize thin bean powder
If Qujing people like steamed bait silk for breakfast, Huize people like thin bean powder for breakfast.
If you have a chance to go to Huize, you will really know how much Huize people like thin bean powder. Early in the morning, enthusiastic local friends will call you: "Hey, go, eat thin bean powder!" "
Walking in the clean street, I saw the sidewalk and eaves, and there were vendors selling thin bean powder and people coming and going for dinner. Streets and alleys are steaming everywhere, filled with the fragrance of thin bean powder. Just find an empty stool, and before your ass is hot, bowls of thin bean powder are served on the dining table. The earthenware bowl with blue flowers on the gray background is full of food, with sharp fried dough sticks on the upper layer, gray-black buckwheat in the middle layer and thick thin bean powder below. When eating, first take a spoonful of crushed ginger, and then take a spoonful of paste chili pepper noodles and pepper noodles and other condiments and sprinkle them into the bowl, and then mix them to taste. Fried dough sticks and shredded buckwheat soaked in thin bean flour are soft and fragrant, and they taste very refreshing. In a short time, a large bowl of thin bean flour will be "wiped out". "Pa, another bowl" is always enthusiastically asked by the woman selling thin bean powder at this time. Her gentle Huize accent sounds simple and makes people feel kind.
Huize thin bean powder is very particular about its production. The local excellent peas are slowly fried with slow fire, then finely ground into powder and filtered. When eating, stir evenly and boil with clear water. The main side dish of thin bean flour, buckwheat silk, is made by first stepping the noodles into thin slices, and then baking them slowly with pine branches instead of baking them, so that the cut silk will have the fragrant taste of natural pine trees. When eating thin bean powder, you can also put some fried dough sticks, potato Baba, etc. at will, so that bowls of thin bean powder have become a hodgepodge of many kinds of natural foods, which are not only delicious and unique, but also nutritious, appetizing and spleen-strengthening, and suitable for all ages.
It's not just these that Huize people like thin bean powder. Every morning, students who read early, old people who do morning exercises, young and middle-aged people before going to work, or go alone, or walk in pairs, come to eat. We are all neighbors of the small town, and most of them are familiar. When we eat, we not only fill our stomachs, but also can chat and exchange all kinds of information with each other in this short time. Friendship and feelings between people are exchanged here. It is often the case that when you leave the table to pay, the vendor will tell you that your friend who left first has already paid for you first. So you don't have to ask, maybe everyone will meet here tomorrow morning or the day after tomorrow, and then you will naturally pay the money early.
Huize thin bean powder is very particular about its production. The local excellent peas are slowly fried with slow fire, then finely ground into powder and filtered. When eating, stir evenly and boil with clear water. The main side dish of thin bean flour, buckwheat silk, is made by first stepping the noodles into thin slices, and then baking them slowly with pine branches instead of baking them, so that the cut silk will have the fragrant taste of natural pine trees. When eating thin bean powder, you can also put some fried dough sticks, potato Baba, etc. at will, so that bowls of thin bean powder have become a hodgepodge of many kinds of natural foods, which are not only delicious and unique, but also nutritious, appetizing and spleen-strengthening, and suitable for all ages.
6. Burning bait blocks
Qujing people love rice products, and there are many varieties of light bait blocks, such as cylindrical, cake-shaped, filiform and so on. There is a kind of bait block, which is made very thin, round in shape and the size of a dish. This kind of bait block is specially used for cooking, so it is called "bait block" by convention and is owned by Qujing alone. Although there are also bait blocks in Kunming and other places. However, it is rectangular, and the eating method is also different from that of Qujing.
Older Qujing people will never forget that in the late 197s and early 198s, there were mainly two kinds of breakfast in Qujing Street: small pot rice noodles and bait-burning blocks. Small pot of rice noodles is a luxury, 2 cents and 2 food stamps for a bowl; The bait block is only 8 cents and 2 food stamps, which is very affordable. It was a dream of many children in those days to eat a bait block every morning.
The big stove was full of fire, and an iron net was put on it. The baits of whisked students were put on it and turned over while burning. Soon, both sides were brown and the middle swelled. Spread it on a plate, spread it with soy sauce and pepper, fold it twice, hold it in your hand, and bite it down. It's delicious.
The best thing I've ever eaten is in the alley next to the machinery factory. A set of bait blocks, whether rolled with fried dough sticks or rolled with a potato Baba, are all delicious.
7. Qujing leek flower
"leek flower" is a famous traditional special food in Qujing. It is said that the production of "leek flower" originated in the late Qing Dynasty and has a history of more than 1 years. The leek flower is made by mixing fresh leek flower with turnip blue silk and pepper and pickling. Because of the outstanding flavor of leek flower, it was named leek flower. It has the inherent rich fragrance of leek flowers, sweet, salty and spicy, crisp and delicious, fresh and fragrant, and delicious. Eating can stimulate body fluid to stimulate appetite, enhance appetite and promote digestion. As early as the * * War, chives were exported to Kunming, Guiyang, Nanjing, Hong Kong and Macao. In recent years, it has been rated as high-quality products by Yunnan Province for many times.
Every year in July and August of the lunar calendar, it is the peak season for making leek flowers. At this time, washed and dried emerald leek flowers, kohlrabi shreds and red peppers can be seen everywhere in the streets, courtyards and even government offices of Qujing, all of which are in preparation for pickling leek flowers.
The main raw materials for pickled leek flower are leek flower, shredded kohlrabi and red pepper, and the raw materials such as brown sugar and white wine are mixed. Because the production is relatively simple, many local workers and residents' families will make their own food or send them to relatives and friends, which is both economical and convenient.
In the past, chives were mainly produced and operated by private individuals, and the production and sales were extremely limited. In 1956, Qujing established a pickles factory, and state-owned manufacturers joined in the production of leek flowers. The annual output was between 5 tons and 1 tons, reaching 12 tons in 1972. In recent years, the production scale has been gradually expanded, reaching 48 tons in 1982, but it still cannot meet the needs of the market. In January 1984, at the famous and special food fair in the whole province, the method of limited sales was adopted, and the customers were very dissatisfied. Beijing, Shanghai, Sichuan and other places want goods, but they can't supply them. The main reason is the shortage of raw materials; The factory once tried leek flowers from other places as raw materials, but the products prepared did not have the unique flavor of Qujing leek flowers and were not popular.
in order to develop leek in large quantities, further expand the production capacity and meet the market demand, in recent years, production bases of raw materials such as leek flower and kohlrabi have been built, and at the same time, the packaging of products has been greatly improved, including large packaging, hard packaging, small packaging and soft packaging, which meet the needs of market economic development in all aspects and are well received by consumers. In the past, whoever killed the Chinese New Year pig in the countryside must have used the belly of the pig to make black leather. In other words, eating black leather is only once a year. Now, of course, it's different. People's living standards are greatly improved, and the gap between urban and rural areas is gradually narrowing. Black leather is no longer a rare thing. Instead, it's the exquisite city dwellers who love to look for this rustic food and adjust their appetite spoiled by refined grains and fine food with local customs.
to make black leather, it is best to use pigs raised by yourself, so that the pork belly is not only fragrant, but also well-layered, fat and thin. If the pork is mass-produced by feeding fattening feed, it will be much worse from taste to taste. When cooking, pork belly with skin is cut into large pieces and boiled until it is 67% ripe, then drained, cut into small pieces three inches square, smeared with honey and white wine, and put into a hot oil pan to "run" (the oil is between frying and frying). "Run" until the meat turns black and the skin becomes wrinkled. Black leather got its name from this. The dried black leather can be preserved for about half a month. When you want to eat it, take some out and cook it with crispy meat. There is no need to add any complicated seasoning. The taste is absolutely fragrant and attractive. Even people who have never touched fat can "eat" the next two pieces without any effort.
9. Luliang salted duck
Luliang salted duck, which is what we call salted duck, is made by slaughtering strong and fat ducklings and pickling them with appropriate amount of salt. Each duckling weighs about 2 kilograms and is almond-shaped. It is hung on a clean, sunny, dry and ventilated roast duck rack outdoors, exposed to the sun and dried in the sun for a few days. Cured duck is unique, white and hairless.