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Seek a detailed introduction to the specialties of Tongli ah ~~~~~
Tongli has a lot of flavorful dishes, the introduction of the Scholar's hooves, steamed whitefish, perch, guppy, turtle and other river freshwater aquatic cooking water village dishes, with the arrival of the fried, popular, unique flavor. In the town, you can taste a variety of flavorful snacks such as honey cake with 100 fruits, Gorgon fruit cake, sock bottom pastry, green smoke ball, malt collapse cake, min cake, lard rice cake and so on. Traditional local specialties include Gorgon fruit, which was described by Song Dynasty poet Yang Wanli as "softer than mushroom rice and cow pastry," and by Su Zirong as "a truly wonderful fruit. There are also charming century-old stores, such as Yilong Sauce Garden, Gu Xiangcun, and Nan Yuan Tea House.

Wine Cake: The specialties of Jiangnan "dregs", wine in the cake, after fermentation and baked, one side of the crystal clear, the color of milk; the other side of the yellowish crispy, bite a fragrant, sweet and sour, tender and crisp.

Gorgonian: this is the top of the Tongli specialties, produced in the northwest of Tongli Dang Gorgonian (commonly known as "chicken head rice") is known as "water ginseng". According to the "Compendium of Materia Medica" records, Gorgonzola main treatment of paralysis, lumbar spine and knee pain, tonic, in addition to violent diseases, benefit the essence of the strong will, so that the ears and eyes smart, appetizers to help the gas, quench the thirst, benefit the kidneys, treatment of urinary incontinence, and so on. It can be used as medicinal food, soaked in water for half a day, boiled in a gentle fire and crispy, can be used with red dates, lotus seeds, cinnamon more delicious.

Half a century ago, this wild "chicken meat (rice)" is not for human consumption, but the textile industry cloth sizing raw materials. At that time, the town's poor people had no other means of livelihood and relied on the proceeds from cutting "chicken heads" to make ends meet. Nowadays, "chicken head meat" is edible. Some people praise "chicken head meat" of the wonderful cloud: "soft warm particles, silver ou floating jade, blue waves sinking plant, slightly degree of fragrance, elegant sweet flavor, solid paradise between the wonderful food also." Therefore, although the sale of each 500 grams of ten dollars, still the market, the tourists are afraid to lose their hands.

Min cake: Tongli Minjiawan "Ben Tang Zhai" specialties, prestigious traditional confectionery, has a history of more than 400 years, the production of Min's only one family, the industry, so called "Min cake". Min Cake is made by kneading "Min Cake Grass" into rice flour for the skin, filling with bean paste and walnut meat, and steaming it. It is a kind of green dumpling with the color of diaphanous green, bright and fine knots, and it is oily but not greasy in the mouth, with a fresh fragrance, smoothness and glutinousness, and it has the unique flavor of the farmers in the south of the Yangtze River. During the Qing Dynasty, Min Cake was once listed as a tribute to the court and sent to Empress Dowager Cixi for tasting. Ming dynasty painter Shen Zhou had a poem praising: "aroma agent round from Fan, green paste soft out of the steam. Female workers false Zheng onyx, Shi Banquet captured Tang damask." In the early years of the Republic of China, Min's in Shanghai to create "big rich Min cake company", the products are exported at home and abroad.

Song Chunyou four years, the same Li people Wei Ruxian in the Scholar. History of Wei Scholar especially like to eat braised hooves, to the Qing dynasty Guangxu years, the master of the Retreat Garden Ren Lansheng because of the admiration of Wei Scholar, hired a famous chef to burn braised hooves, as the main dish of the family feast, known as Scholar hooves. At that time, the scholar Hong Jun and concubine Sai Jinhua often come to taste, sigh for the best flavor.

Now, Tongli Renjia Garden Food Factory burned according to the original recipe of the first foot to pig legs as raw materials, with seasonings, cooked with high fire, after steaming, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet, meat, crispy, melting in the mouth. Its eating method is even more special, in the two long bones through the whole pig's hoof, will be a fine bone lightly drawn out, hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share and eat.