Rose pear meatballs are traditional Pingyin snacks. According to legend, this dish has a history of more than 200 years. In the early years of the Republic of China, the "Chonghua Building" restaurant in Pingyin County made pear meatballs with exquisite materials and fine production. It is made of large, tender, crisp, sweet, and residue-free big green pears produced locally as the main ingredient, Pingyin specialty rose jam as the main auxiliary ingredient, and refined green and red silk, walnut kernels, sesame seeds, and white sugar. It looks like a chestnut and is golden yellow. Not only is it crispy on the outside, tender on the inside, sweet and delicious, and has a rich rose aroma, but it also contains a variety of amino acids and vitamins, which can clear the lungs, relieve coughs, and resolve phlegm.
Donga pickles (five-spice dumplings and melons) The five-spice pickles and melons produced in Dong'a Town have a history of more than 130 years and are one of the famous local specialties. They were once exported to Suzhou, Jiangnan, and Hangzhou, Changzhou, Wuxi and other places. In the 1983 similar product evaluation, it was rated as a high-quality product in the provincial supply and marketing system.
Five-spice dumplings: Use large, scarless vegetable dumplings as raw materials, peel and split them, pickle them repeatedly, dry them in the sun, knead the five-spice noodles, and process them in a stuffy vat for several months. It has the characteristics of fat meat, no residue, soft and crispy, salty and sweet, long aftertaste, and strong five-flavor flavor.
Bao Gua: Use five ripe melons as the raw material. First cut a small opening to remove the pulp and marinate it to make a dough. Then remove it, wash it and salt it, and then add evenly stirred peanuts, soy lettuce, almonds and ginger. Dice, orange cake, rose jam and walnut kernels, then sew the incisions and put them into a sweet sauce jar. The sauce will turn reddish brown. This kind of melon bun is sweet and delicious, with a balance of salty and sweet, crispy texture and tender meat, suitable for all ages. It has the effect of appetizing, strengthening the spleen and increasing appetite. It is a treasure to accompany meals.
Pancakes are the daily staple food of Pingyin people. It is a food made by directly grinding raw grains into a paste and evenly spreading it on a griddle and baking it. It can be soft or crispy and is fragrant and delicious. Men, women, old and young like to eat it.
As a food, pancakes have been around for a long time in Pingyin, but it is impossible to know exactly when it originated.
Pancakes mostly use millet, corn, and sorghum as the main ingredients, add appropriate amounts of soybeans and black beans, soak them in water, grind them into a fine paste, then spread them evenly on a griddle and bake them, and then peel them off. Edible. In order to change the taste, you can also add eggs or various fillings between the pancakes, which will taste sweeter after they are cooked.
Dumplings Dumplings are a favorite food of Pingyin people. Whenever there is an important festival or distinguished guests come, dumplings are often made to celebrate the festival or entertain the guests. Depending on the fillings, dumplings include cabbage and pork dumplings, mutton dumplings, beef dumplings, shrimp, egg and leek dumplings, etc. They all taste delicious.
The main ingredients of dumplings are made from fine flour ground from wheat and stuffing mixed with meat and vegetables. Soft and delicious, with smooth skin and fragrant filling.
When making dumplings, you must first select vegetables, such as leeks or cabbage, wash them well, chop them with a knife, then mince the selected pork or beef or mutton or use a dumpling machine to stir into meat sauce. Mix the chopped vegetables and meat together, first add some boiled vegetable oil, mix it, and then add onions, ginger, five-spice noodles and other condiments, but the salt should be added and mixed well before making dumplings, and the filling should be put in early. Easy to get out of water. After mixing the stuffing, knead the dough. The dough should be slightly softer. You can also use eggs to make the dough stronger. After the dough is mixed, knead it for a while. It is best to knead it until the dough will be loosened when you press it down with your hands. Then roll the kneaded dough into a long strip thicker than your thumb. Use a knife to cut the dough into about one centimeter long, and then press the dough into a thin and round dough. When wrapping, hold the small cake with your left hand, and put the filling on the cake with your right hand, so that it can be wrapped. After clamping the filling, use the thumb, index finger and middle finger of your right hand to pinch it together from right to left. until the filling is completely wrapped. Wrapped dumplings are generally half-moon shaped, with more than a dozen small wrinkles at the pinched part. Arrange the wrapped dumplings together one after another. When it's time to eat, first add enough water to the pot, bring it to a boil, and then put the dumplings into the pot one by one. The amount of dumplings to put depends on the size of the pot and the amount of water. Generally, it is better to put less than too much. The dumplings cooked in this way are not easy to break. After putting the dumplings in, generally use a spoon to push the dumplings so that they can float freely in the water and do not let them stick to the bottom of the pot. When the water in the pot boils again and the dumplings float to the surface, cook for another 2 minutes or so before they are cooked.
When people in Pingyin eat dumplings, they usually dip them in minced garlic mixed with sesame oil and vinegar, which makes them taste more fragrant and clear the mouth.
On holidays, the whole family sits together, you cut the stuffing, I make the noodles, some roll the dough, some wrap it. We all work together and taste the fruits of our labor together. The family happiness is beyond words, and the atmosphere is harmonious. Filled with it. Dumplings are really a food that promotes family harmony.
Fried Patchouli Leaves is a seasonal farmer’s summer dish. Patchouli leaves can relieve heat, resolve dampness, harmonize the stomach, and have therapeutic effects. It is made with Patchouli leaves dipped in paste and then deep-fried. Crispy on the outside, tender on the outside and fragrant in flavor.
Preparation method: Select the growing middle leaves of Patchouli, wash them, scald them with boiling water, dry them out, and mix a little refined powder with egg whites into a thin paste. Put the frying spoon on low heat, pour in the oil, and when it is half hot, dip the rugosa leaves in some batter, put them into the oil, fry them for about 3 minutes and take them out. Bring the oil to a boil over high heat, add the rugosa leaves and fry for a while, then remove and serve on a plate.
Qingjiu meatballs use refined pork (preferably tenderloin) as the main ingredient, and the ingredients are egg white, green onions, ginger, refined salt, rice flour balls, coriander, etc.
The method is to chop the refined pork into minced meat with a knife, then add green onion, minced ginger, refined salt, egg white and dough, and mix it evenly with your hands. It is better to make it soft and hard. When the water in the pot is about to boil, form balls into balls with your hands and put them in the pot. Take them out after they are cooked. When serving, boil the original soup or another soup made by adding water, add refined salt, minced coriander, MSG, etc. to make a clear soup, put the meatballs in the soup and cook them thoroughly. It is famous for its soft, crispy, tender, fragrant, delicious and smooth taste.
Pingyin roasted chicken Pingyin roasted chicken is a famous dish at the "Chonghua Building" restaurant in the south gate of Pingyin County. It is characterized by its beautiful appearance and crispy inside. When eating, pick it with chopsticks and the meat will fall off the bones. It is also called boneless chicken. The aroma is rich, salty and light, with a long aftertaste.
The method is: select and slaughter chickens of about 1 kilogram that were raised that year. When killing, drain out the blood, scald in water to remove hair, make a hole under the tail, remove internal organs, wash and air-dry. Fry until golden brown and then put into pot and cook. Add more than a dozen seasonings such as galangal, pepper, tangerine peel, amomum villosum, and salt to the soup. First, cook over high heat until the water boils, then reduce to low heat to allow the meat to become tender. The roasted chicken comes out of the pan, oily and shiny, cooked but not broken, the meat falls off the bone, and the color and taste are both good.
Braised pork elbow is a delicious dish for banquets, and is loved by everyone for its delicious color, shape and taste. Its color is orange and its shape is oval. The meat is rotten and sticky, fat but not greasy, lean but not dry, and has a thick and fragrant taste.
The elbow is the upper cut of the pig's leg, and the leg is like a handle, so it is called elbow. When making, wash the elbows, drain them of water, and then grill them on an anthracite fire or charcoal until they are slightly brown. After washing off the dirt, put it into the oil pan and fry until it is brown but not burnt. Put it in the pot again and simmer it for two hours. After it is cooked, take it out of the pot and serve it.
Fried whole scorpion is a famous dish in Pingyin. The general method is to put the fresh whole scorpions into clean water and soak them for 1 hour to spit out the sediment, then drain them out of the water, put them in an oil pan, fry them until they are crispy and slightly yellow, take them out and serve them on a plate.
Scorpion tastes salty and pungent, neutral in nature, and is poisonous. It has the effects of dispelling wind, relieving spasm, unblocking meridians and detoxifying. Regular consumption can control convulsions and lower blood pressure.
Tofu Nao Pingyin snacks. Tofu is made in many parts of the country. It has the same origin as tofu and is a semi-liquid food between soy juice and tofu. The food is soft, tender and smooth, easy to digest and nutritious. Because the color looks like brain, it is called tofu brain. The preparation method is similar to tofu, except that it is much tenderer than tofu and is not wrapped, so it contains more water.
Pingyin tofu brain is white, tender and delicate. Tofu curd is usually sold in a big pot. In order to keep warm, there are multiple sets of cotton covers outside the tank. Use a thin and shallow iron spoon as big as the palm of your hand to hold tofu nao, and put it into the bowl layer by layer to keep it from falling apart. The seasonings of Pingyin tofu brain include: sesame paste, sesame oil, soy sauce, vinegar, chive paste, chili sauce, minced coriander, minced garlic, ginger juice, etc. Pour it into the bowl containing the tofu brain. Eaters are also free to choose and mix their own.
Donga Tofu is characterized by its whiteness, tenderness, smoothness, and mellow and lingering aroma. And because it is rich in nutrients, soft and easy to eat, it is suitable for people of all ages and everyone likes to eat it. It can be eaten while hot with seasonings such as chili pepper and chive flowers, or it can be paired with other vegetables such as cabbage, green vegetables, spinach, meat, eggs, milk, seafood, etc. to make a home-cooked dish.
For example, you can use a casserole to make cabbage and pork stewed tofu, milk soup tofu, and shrimp tofu. You can add meat fillings to make tofu balls and tofu boxes. You can use toon sprouts and spring onions to make tofu mixed with toon sprouts, tofu mixed with spring onions, fried tofu, and fried tofu. Waiting for the dishes, you can even use tofu as the main ingredient to make a sumptuous banquet.
The production process of Dong'a tofu is basically as described in Doufu Nao. The difference is that Dong'a Town uses Langxi River water to soak the beans and uses brine as the coagulant, so it has its own special flavor. .
Donga tofu has a tradition of hundreds of years. In the past hundred years, Zhao Family Restaurant (Zhao Yongfu) and Wu Family Restaurant (Wu Changshan) have made the best tofu. Nowadays, restaurants of all sizes in Dong'a Town can make several dishes based on tofu, but Defengzhai and Gucheng Hotel are the best.