， ， “ ” “ ”

Special cuisineIncluding Anhong baitaobao, Anhong special, Anhong authentic red oil, White FengDumplings, Bo Sai sunflower chicken, ground chicken, bean curd stir-fried fishHot pot,ChickenSoup, soy sauce, spicyLambnoodles, Golden hook with jade plate, three-dish soup, Xiao family duck

Brush head

Introduction

Brush head is a Chinesesnack.， ；The ingredients selection is also meticulous.WithFlour,Bamboo shoots,Lean meat,Eggs,As the main ingredients.Roll the dough intoLotus leafAutumn mushroomsSteamCook.，Also known as， ， ，GuavaRoll.PreparationOilto enhance the aroma.， ， ，

One flour with three eggs.

， ， ，Butter,bright, tempting.， ，Chicken soup, oil-fried pepper noodles,“ ” ， ， ， ， ，， “ ” ， ，Soy sauceMSG,，etc. mixed into a dipping sauce, which is delicious.Jinfeng glutinous ricerice，IntroductionThe main ingredient is high-quality glutinous rice, when making, first soak the glutinous rice with cold water, then steam twice, after the cooked pork lard is fried in a cast iron pot, and kept warm for use.

PreparationRadish,

Green

，， ， ， ， ，， ，，， ， ， ， ，Pepper： ， ，：1， 5 ， 3 ， ， ， ，2， 250 ， ， ， 6

Preparation method: 1, wash and dry glutinous rice with 5 hours of water, filter out the moisture, put into the steamer and steam for 3 hours, frequently stir and separate the glutinous rice with chopsticks during steaming to make it evenly cooked, take out and add pork lard to stir-fry, keep the oil in the pot and maintain a certain temperature for use.

3， 4， ，Star aniseGreen“ ”“ ”“ ” “ ” “ ”，，， ， ， ， ， ， ， ，， ， ， ，Noodle“ ” “ ” ， “ ”“ ”“ ” “ ” “ ”， ， “ ” ， ， 1.8 ， 10 …… ， 0.3 ， ， ， ， ， “ ”

Introduction， ，， ， ， ，( )Noodle is one of the famous snacks in Guizhou.， ( )， ， ， ， ， ，， ， ，（ ） ， （ ） ，“ ”Noodle is made from the three traditional methods of Chinese noodles "pressing", "pulling", and "cutting", which is a special noodle.1． ： ， ， （ 500 ， 1500 ） ， 2． ： 10 ， 1 ， 5 ， 50 25 20 100 15 10

The noodles are known for their unique smoothness and elasticity, besides the small amount of starch and the noodles themselves.

There is also the most important step, which is kneading the dough, the kneading of dough is actually pressing with a that is about one arm's thickness, one end of the is fixed in the wall, the person rides on the other end to press, the noodles made in this way are thin as paper, and tough as silk.

Put in the pot, add special seasoning, the taste is mainly sour and spicy, it is delicious to eat hot or cold.Preparation" " is a famous snack in "Old " lane, which has been passed down through generations, made from three traditional methods of Chinese noodles "pressing", "pulling", and "cutting", which is a special noodle, is the signature product of "Old " lane, it is made by mixing special flour and local eggs according to a special formula, then using a 1.8-meter long, about 10 cm in diameter wooden to press and fold and press again, repeating this process until the dough is pressed into a thin dough slice of less than 0.3 mm thick, then folded into a pile, cut into thin strands like hair, after cooking, the finished product is crisp and fragrant, can be freely combined with, is a unique snack in, and is affectionately called " " by local residents.Three-dish soupIntroductionA famous snack in Anhong, essential for stalls and homes.Put an appropriate amount of local,

(four-season vegetables),

rice, plus pork slices, soy sauce,

vinegar

onion,

pepper,Add chicken soup orpig trotterssoup, it is delicious and nutritious.(Anhong county)History and cultureAccording to legend, Anhong three-dish soup comes from the Ming Dynasty Wanli three years (1421), a scholar from,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,

served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,

served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,served in the Eighteenth Year of Wanli (1421), was a scholar from Wuhan,BeefFinding local Hunan and Hubei residentsSweet potatoTaro starchFinding local Sichuan residentsDumplings(Monkey head) Suitable for Confucianism, cooked in a pot.Suddenly, the fragrance filled the inn, a bowl of it was delicious, the soup was flavorful, the taro starch was smooth, the beef was tender, and the dumplings were soft and sticky."Yunyang Three-Ingredient Soup" was born.

Method

1. MarinateChili oilUse a food processor to chop dried chili peppers, put them in a porcelain bowl, and pour in hot oil (usually 500g of chili pepper requires 1500g of oil).While pouring oil, quickly stir the chili pepper and oil with bamboo chopsticks2. Marinate beef: Choose 10kg of fresh beef, cut into about 1kg pieces.Place the pot on fire, add 5kg of water, and add 50g of star anise, 25g of cinnamon, 20g of Sichuan peppercorns, freshginger 100g, 15g of fennel, and 10g of cinnamon.Bring to a boil and simmer for a while.After cooking, simmer over low heat for 30 minutes until the aroma is fragrant, then remove from heat and cool. Strain out the solid ingredients, then dissolve 5 grams of salt in the remaining liquid to create the seasoning water.Place clean containers, layering with beef and sprinkling with seasoning water, then season with salt, repeat the process to marinate the beef, with more salt sprinkled on top, then cover the container and let it marinate for 48 hours, then remove and wash clean with water.3. Simmer and cook: Place a large pot on the stove, and place a clay ring (the clay ring has a wider bottom and narrower top, used for separating ingredients, cooking beef and spices in the inner ring, and water in the outer ring) in the pot, add water, then place the two pieces of beef bones from the boiled beef, marinated beef, and half of a fresh large radish in the pot, and simmer over low heat for 30 minutes. Then remove the radish, and continue to simmer for 1 hour, then remove the beef. The soup in the pot, which has a fragrant aroma, can be used for cooking three-cup soup.Dumplingsand the ingredients for making three-cup soupLarge radishand the spice bag (the spice bag contains star anise, cinnamon, Sichuan peppercorns, dried chili, ginger slices, cassia, cardamom, cumin, bay leaves, etc.), after boiling, add scallions, add liquor,SaltandChicken powderand beef tallow, simmer over medium heat for 30 minutes, then remove the radish, and continue to simmer for 1 hour, then remove the beef. The soup in the pot, which has a fragrant aroma, can be used for cooking three-cup soup.4. Making Dumplings: After boiling the radish, cool it, then add fresh beef and chop finely, place in a basin, add minced ginger, chopped green onions,Cilantroand minced garlic, add salt, pepper, MSG, and egg liquid, and mix into a dough.Use wheat flour to makeDumpling wrappersand pack the dough into dumplings (the people in Yuyang call these dumplings "monkey head").5. Cooking three-cup soup: First, let the cooked beef cool and cut into thin slices;Sweet potato noodlessoak in warm water.Chinese parsleyand chopped green onions.Take a certain amount of beef slices, place in a bamboo sieve, and place the soaked noodles on top, and place in the pot, lift up and down to boil, while lifting, drip hot soup from the sieve into the soup bowl to scald 3-4 times, then remove?Sieve, turn the noodles and beef slices upside down in the soup bowl, add pepper, MSG, soy sauce, vinegar, and beef tallow, then place the 7 dumplings cooked in the clay ring, pour in the hot soup, sprinkle with chopped green onions and garlic, a fragrant, spicy, and delicious three-cup soup is ready.

Clean and cool water wellOld pickled pork

IntroductionGuizhou local specialties - Clean and cool water well old pickled pork, a famous local specialty in Guizhou.

Storage method: If you plan to eat within two or three weeks, and the indoor temperature is below 20 degrees Celsius, and the humidity is below 60%, you can put it in the refrigerator, just put it in a ventilated place, away from direct sunlight.

Otherwise, it must be put in the refrigerator's cooling compartment, and the temperature should be adjusted to around 4 degrees Celsius, so it can be stored for three to four months, if put in an ice box, it can be stored for half a year.

Pickled meatWhen storing pickled meat in the refrigerator, use a fresh bag to pack the amount of food greenhouses, so that it can be stored for a longer period.Chicken andDumpling

Introduction

Chicken and dumplings, soft and delicious, is a famous local food in Xingyi.Methods:500 grams of glutinous rice flour, appropriate amount of water.Add minced chicken (100 grams) with salt, MSG, and appropriate amount of chicken broth.Mix and knead into a smooth dough, roll into strips, and pack with filling, and cook in boiling water after.

Features: Soft and delicious, the filling is fragrant, the soup is nutritious, and is a famous local food in Xingyi.Technique: Add appropriate amount of water when kneading the dough, and cook the dumplings in boiling water.

Beef jerky

IntroductionBeef jerky is the main meat product produced by the Hui people, with a unique flavor and rich nutrition, which is loved by all ethnic groups.

With the continuous improvement of people's living standards, this "expensive dish" of beef jerky has also become "common" and is a characteristic food.

The production process of beef jerky is simple, taking plump beef (mainly yellow cattle) and marinating it with salt, Sichuan peppercorns, chili, and cumin, then rubbing it with your hands and letting it marinate for 15 to 20 days, then remove and dry it in the sun.The main time to produce beef jerky is in winter.Beef jerky can be fried, stir-fried, or steamed, or added to stir-fried vegetables, usually without adding salt or other seasonings.

Because beef jerky is a product of beef, it is difficult for inexperienced people to identify its quality and authenticity.

Therefore, when purchasing, you must choose the authentic beef jerky produced by Hui people, because Hui people's beef must be slaughtered by a priest, and the Hui people forbid eating livestock that has not been slaughtered by a priest.

This ensures the authenticity of the raw materials from the root.

And the traditional production process of Hui people beef jerky, except for the four spices of Sichuan peppercorns, chili, cumin, and cassia, will not add other chemical ingredients.

Methods:1. In the production process, pickling and drying are the main production and mainstream production methods of beef jerky.2. In the historical origin, beef jerky has a history of pickling and drying in the Hui people of Yunnan for several centuries. Beef jerky comes from the Hui people of Yunnan, and has been spread to neighboring Han people and other ethnic groups.3. In ethnic characteristics, beef jerky is closely related to the Hui people.Hui people are forbidden to eat porkdue to Islamic regulations, only cattle, sheep, and other livestock can be eaten, and the Hui people have unique experience in producing beef jerky.4. In local characteristics, beef jerky is mainly produced and spread in the Yunnan region, and is a local food in Yunnan, and is also output to regions with similar dietary habits to Yunnan, such as Sichuan, Guizhou, and Chongqing.5. In eating methods, beef jerky is mainly fried and eaten.1, on the production process, pickling and drying is the main production and mainstream production method of beef jerky;2, in the historical origin, beef jerky has a history of pickling and drying in the Hui people of Yunnan for several centuries. Beef jerky comes from the Hui people of Yunnan, and has been spread to neighboring Han people and other ethnic groups.3, in ethnic characteristics, beef jerky is closely related to the Hui people.Hui people are forbidden to eat porkdue to Islamic regulations, only cattle, sheep, and other livestock can be eaten, and the Hui people have unique experience in producing beef jerky.

4, in local characteristics, beef jerky is mainly produced and spread in the Yunnan region, and is a local food in Yunnan, and is also output to regions with similar dietary habits to Yunnan, such as Sichuan, Guizhou, and Chongqing.

5, in eating methods, beef jerky is mainly fried and eaten.After the stew is finished, it is discontinued for about 20 years.Until 1926, the Li brothers (Li Guangyao and Li Guangding) simulated it and made it popular, so it was renamed "Li Cake".

Method

Ingredients: 1 piece of cake about 150g,Lotus root powder100g, sesame seeds, glutinous rice flour, melon slices, peach pits, green fruit, white sugar, rose sugar, etc.

Method: UseRiceWash, soak, and filter, then grind into flour with a stone mill, sift out coarse grains, and use fineRice flourSprinkle a little cold water and mix to form a moist and looseRice cakePlace in a small steamer made of wood with a diameter of 2cm and a diameter of 7cm, place it in a special aluminum pot with boiling water, and steam for 2-3 minutes before shaping the cake.

Xingyi Lamb Noodles

Introduction

Xingyi Lamb Noodles are a unique flavor, made by boiling and cooling lamb, then slicing thinly, and served with fresh lamb, scallions, and various seasonings. The flavor is both spicy and fragrant.Xingyi Lamb Noodles is a local snack in Guizhou Province, and is the favorite breakfast and lunch for most people in Guizhou today.The history of Xingyi Lamb Noodles dates back more than 300 years.Lamb noodles are produced in various parts of Southwest China, but Guizhou Lamb Noodles are famous.Lamb noodles are available everywhere in Guizhou, with countless shops, and the number of customers is very high.

History and culture

As the saying goes, "Southern people like noodles, and northern people like rice," people in the plateau of Guizhou also like noodles. Noodles are a variety of snacks.When talking about lamb noodles in Guizhou, people are very familiar with it. Some well-known lamb noodles include Zunyi lamb noodles, Jinsha lamb noodles, Qianxi lamb noodles, and Shatu lamb noodles.No matter where you go in Guizhou, you can find lamb noodle shops, and business owners try various methods to attract customers. It is no wonder that some people say that if you don't taste Guizhou cuisine, you are missing out on lamb noodles.

Method

Lamb, rice flour, chili powder, scallions, green onions, and special ingredients (each lamb noodle shop has its own special ingredients, which are not publicly available, and not every shop uses the same ingredients).This is also one of the characteristics of lamb noodles in Guizhou.

ChickenDumplings

Introduction

Chicken dumplings are soft and chewy, with fragrant fillings and nutritious soup, which is a local snack in Xingyi.

Method

Ingredients:Rice flour 500g, water as needed.Seasonings: 100g of chicken, cookedpeanuts, glutinous rice flour, cookedchicken soup, salt, MSG, etc.Method: Cook.Cut the chicken into small pieces and mix with salt and MSG.Mix the rice flour with water and knead into a smooth dough.Wrap the filling with the dough, steam with boiling water, and then drain.Features: Soft, chewy, fragrant filling, nutritious soup, a local snack in Xingyi.Technique: The amount of water added to the dough should be appropriate, and the water for cooking the dumplings should be wide.

Beef jerky

Introduction

Beef jerky is a major meat product made by the Hui people, with a unique flavor and rich nutrition, which is loved by people of all ethnic groups.With the continuous improvement of people's living standards, this "luxurious food" has become a common food for ordinary people.The production process of beef jerky is simple, using beef with a fat content (mainly yellow cattle) and adding salt, chili, Sichuan peppercorns, star anise, and fragrant leaves (all four ingredients should be ground), and then rubbing the beef with hands until the salt is absorbed, then sealing it for 15-20 days, and then taking it out to dry.The best time to make beef jerky is in winter.Beef jerky can be fried, cooked, or steamed, and can also be cooked with vegetables such as lotus root andbok choy, and generally does not need to add salt or other seasonings.Because beef jerky is a product from a male cow, it is difficult for people without experience to distinguish between good and bad.Therefore, it is recommended to choose Hui people-made beef jerky when purchasing, because the beef used by Hui people must be slaughtered by a halal butcher, and Hui people do not eat meat from animals that have not been slaughtered by a halal butcher.This ensures the raw materials of beef jerky from the beginning.Also, the production process of Hui people-made beef jerky is more traditional, and in addition to the above chili pepper and other seasonings, no other chemical ingredients are added.Method

1. The main production method and mainstream method of beef jerky is marinating and drying.

2. The historical origin of beef jerky has been marinated in Guizhou Hui people for hundreds of years, and beef jerky comes from Guizhou Hui people, and has been passed on to Han Chinese and other ethnic groups.3. The ethnic characteristics of beef jerky are closely related to the Hui people.Because Hui people are prohibited from eating pork according to Islamic rules, they only eat meat from cows and sheep. Hui people have unique experience in making beef jerky.4. The local characteristics of beef jerky are mainly produced in Guizhou, and is a local food in Guizhou, and has been exported to other areas with similar diets such as Sichuan, Guizhou, and Chongqing.5. The way to eat beef jerky is mainly fried.Only slaughtering cattle, sheep, etc. for meat, Uyghur people have unique experience in making beef jerky;4, In terms of local characteristics, beef jerky is mainly prevalent in Yunnan, which is a local food of Yunnan, and is output to Sichuan, Guizhou, Chongqing, etc. provinces and regions with similar dietary habits;5, In terms of eating methods, beef jerky is mainly fried and eaten.