The traditional practice of Weixian rice dishes. There are several impressive

One is meatballs stewed cabbage, mixed with a little fat pork chopped into hawthorn-sized balls, when the pot of water boiling, the balls into the stew for a period of time, at the same time into the green onions, ginger, star anise and other ingredients, and then put into the tender cabbage leaves cooked, and then put coriander stalks when the starting pot. This soup dish is clear and fragrant, green and white in color.

The second is the crispy lotus root, the original living conditions are poor, nothing can not throw, especially during the New Year Festival, people put the knife fish head, lotus root and cabbage gangs and other scraps, coupled with soy sauce, vinegar, sugar and other ingredients, stewed on a small fire for a few hours, crispy and fragrant, is a good cold dishes, you can eat for a long time in the winter. Now the conditions are better, the material is more elaborate, more use of good fish and good lotus root.

Three is steamed chicken cabbage, the traditional practice is to choose a large rooster, and cabbage with the pottery pot, you can also add some black fungus, in a large iron pot steamed. When it cools down, the chicken is torn into pieces, mixed with the cabbage, and the soup is made into a jelly, which is very delicious. These dishes look simple, really good but not easy, my lover also learned by heart, but just can not do people that kind of flavor.

It is said that the old Weixian family have more than a dozen pickle jars, always have pickled garlic, pickled leeks, pickled carrots, pickled cucumbers, chives and other small pickles. Once went to a neighbor's sister-in-law's house to eat birthday birthday noodles, noodles to nearly ten kinds of pickles.