1. Yingshan Slippery Meat: Pay attention to the "purity, freshness and cleanness" of raw materials, the "rolling, light and rotten" of the production concept, and pay attention to the control of the temperature and time. Finally, Yingshan Slippery Meat is made, with strong juice and fresh taste, instant meat, and oily but not greasy. After thousands of years of development, Tan Yihong, the municipal intangible cultural inheritor of "Yingshan Slippery Meat", still follows the ancient production technology.
2. Yingshan Kuimian: Kuimian, also known as Yingshan Kuimian, is a kind of hollow noodles, which can be seen after being pulled into silk and dried, and is white, crisp and fragrant, and cannot be cooked in soup. Don't look at this thin Kratos noodles, its appearance is also very historical. Its production technology has been circulated for hundreds of years.
3. A thousand rolls of mildew: There is another delicious food in Guangshui that can't be missed, called a thousand rolls of mildew. This dish can only be processed by several preliminary processes, such as drum, fermentation and mildew. There are two methods of "mildew thousand sheets": dry frying and braising, of which braising is the most representative. A thousand moldy rolls are delicious, but they are very complicated to make.
4. bean dregs bar: this special process is unique to Guangshui people, and it is difficult for outsiders to imitate it. It has many methods, such as dry stir-frying, braising, stewing soup, simmering and so on. In the era of shortage economy, bean dregs, which were eaten as food all day, turned into delicious food on the table of modern urbanites through the wonderful hand of the chef of "Hunan-Hubei Restaurant". Bean dregs, like moldy thousand pieces, have to go through complicated pre-processing.
5. Fried hemp fish with celery: This fish grows in the sand and gravel in the stream between Tongbai mountains, and it is rich in meat and has no thorns. After frying in the pan, it is cooked with ginger, garlic and celery, and it is delicious. Stir-fried out of the pan, with golden color, crispy and crispy, and it melts in the mouth.
6. Braised Bighead Carp with Pickled Vegetables: The local dishes in Guishan Village, Maping are mainly made of fat head, silver carp and grass carp raised by farmers, which are called bighead Carp. The practice is to fry large pieces of fish in a pot until both sides are golden, and then choke the pot with ginger and garlic and fry the pickles in the pot until fragrant, then burn the fried fish pieces with pickled vegetables, naturally collect the juice, pour in sesame oil and sprinkle with chopped green onion. The finished dish is golden in color, fresh and fragrant in taste, and can eat a unique feeling that is rare in fish dishes.