The city of Hechi belongs to the Guangxi Zhuang Autonomous Region, located in the northwest corner of Guangxi, on the southern slopes of the Yunshan and Guizhou Plateau, and is a vital transportation channel connecting the southwest to coastal ports. Hechi is renowned as "Six Villages", a place of fine metal production, a place of hydropower, a world's longevity area, a world's copper drum area, and the hometown of Liu San Jie, a singer, and the hometown of Wei Baqiong.

Special delicaciesIncluding PamaCornSticky riceTofuYao, round tofu, sweet chestnut from Northwest Guangxi, fire hemp soup, fire hempChicken soupand Luo Yu yamBraised porkand spicy chicken, boiled mushroom with sweet potato, mixed vegetables, stir-friedBeef offaland braisedDog meatand so on.

Braised Luo Yu yam

Introduction

Luo Yu yam braised is a traditional and famous dish from Luo Yu and North Guangxi, the meat is delicate and tender when cooked, with a special flavor, rich in nutrition, and contains protein, starch, and certain inorganic salts and vitamins, which has the effects of nourishing the kidneys, strengthening the spleen and stomach, and is a premium ingredient for making food.Made from Luo Yu and five-colorpigmeat, it is a famous dish that is always made for festivals or important occasions.Historical and culturalYamAlso known as yam, it is called "Zun He" in the Records of the Grand Historian by Sima Qian, which says "Under Mount Wen, fertile fields, there are Zun He".It is said that Luo Yu was introduced from Fujian. It is large and full, with uniform head and tail, and has excellent quality, and is called the king of yams.

It has become a famous local specialty in the Qing Dynasty.

During the Qing Jiaqing period, Guangxi North chefs used Luo Yu and pork to make Luo Yu braised, which became a must-have dish for weddings and festivals in North Guangxi.MethodThe method of making Luo Yu braised is to peel and cut the yam into long pieces about 6cm long, 4.5cm wide, and 1.2cm thick, and then fry it to a golden color before taking it out;After boiling the five-color pork in water until the meat skin can be pierced by chopsticks, use a needle to evenly pierce small holes on the meat skin, and then applysoy sauce

Instructions

honeysauce andsugarfry it until the meat skin is foamy and yellow, and then cut it into pieces, and mix it with Guangxi tofu, three flower wine, five-spice powder, pepper, and scallion juice.Mix the Luo Yu slices and meat into a pile and put them into a meat bowl (one piece of meat and one piece of yam), and then put it intosteamingpot, and steam for about one hour.When serving, use a round plate to turn it over, and it is best to eat it while hot.The characteristics of Luo Yu braised are that it is delicious, fragrant, and suitable for all seasons, and everyone likes to eat it.Fire hemp chicken soupIntroductionThis soup uses authentic Yaomountain chicken

as the raw material, which is one-third larger than ordinary chicken, with low fat and tender, and has a delicious flavor.

Yao mountain chicken accounts for about 40% of the total, and the face and crown of this chicken are black, which has a very high effect of nourishing and treating the human body.

“Fire hemp” is also called yellow hemp in local areas, which is a plant with a shape similar to mother-in-law's tongue leaves, and has seven or nine leaves.“Fire hemp” blooms and bears fruit in May and June.The “fire hemp” loved by Pama villagers are the seeds of fire hemp after removing the shell, which is used to make oil and soup.Fire hemp seeds are non-toxic and can be used as medicine. The oil made from fire hemp has the effect of promoting digestion and defecation, so it is called "intestinal cleanser" in local areas, which can eliminate excess fat, cholesterol, and other harmful substances from the body, and can also nourish and strengthen the kidneys and liver.

The making of "fire hemp" is to remove the shell of fire hemp fruit and then crush it, and then put it in a pot to repeatedly fry and extract oil, and add fresh vegetables to cook soup, which is a food.Fire hemp oil is one of the few plant oils in the world that can be dissolved in water.According to the survey of the International Natural Medical Association, the oil and soup made from fire hemp by Pama villagers contain a large amount of trace elements and rich unsaturated low-fat acid.From the 110 cases of death of 110-year-old elderly people in Pama, there was no one who died from high blood pressure, diabetes, stroke or cancer.The frequent consumption of unsaturated low-fat acid is one of the important factors that contribute to the longevity of Pama villagers.

Historical and culturalRelevant surveys show that the longevity of Pama people is inseparable from their love for labor, good diet habits, and regular life.In their good diet habits, they often eat fire hemp, corn, tea oil, sour plum,pumpkinand white potato, and other natural foods.In particular, the local specialty "fire hemp" is very beneficial to the health of the cardiovascular system.

The average temperature in Hechi is between 17℃ and 20℃, the annual rainfall is 1250 to 1500 mm, and the number of sunny days is about 1800 hours per year. The mountains are not high but evergreen, and the water is not deep but clear, which is very suitable for the growth of "fire hemp" plants.

Pumpkin flower brewIntroductionPumpkin flower brew is a local characteristic dish from Hezhou, which is delicious and sweet, and belongs tohome cookingdishes.MethodPumpkin flower brew: is a local characteristic dish from Hezhou, which is delicious and sweet, and belongs to home cooking.

The materials for making pumpkin flower brew:

Main ingredients: 10 pieces of pumpkin flower

Auxiliary ingredients: 250g of five-color pork (fat and lean), 150g of tofu, 3 fresheggsand 5g of (10g), (10g), (30g), (10g), (5g), 10g of minced dried chilli and 10g of dried scallion.

The method of making pumpkin flower brew is:

1. Wash the pumpkin flowers and remove the pistils.2. Chop the minced pork and dried scallion, and then mix it with (10g), (5g), (10g), 3 fresh eggs.

3. Wash the tofu and squeeze out the water, and then mix it with the minced pork.

4. Put the mixture into the pumpkin flower, and fill it to the end of the flower.

5. After filling, cook for about 10-15 minutes, and then take it out.6. Boil the 5-color pork in water until the meat skin can be pierced by chopsticks.7. Use a needle to evenly pierce small holes on the meat skin, and then apply (10g)

Ingredients: 10g, 10g salt, 30g soy sauce, 10g white sugar,(10g)sauce and

sugar.

8. Fry it until the meat skin is foamy and yellow, and then cut it into pieces.

9. Mix it with Guangxi tofu, three flower wine, five-spice powder, pepper, and scallion juice.

10. Mix the Luo Yu slices and meat into a pile and put them into a meat bowl (one piece of meat and one piece of yam), and then put it into

steaming

pot and steam for about one hour.

When serving, use a round plate to turn it over, and it is best to eat it while hot.

"Five-spice smoked fish" is a traditional pickled fish from the Neng family, a unique dish used to entertain important guests.

When guests arrive, the simple and hospitable host picks out a few pieces of fish, covered with fermented and spicy residue, from the small jar, with a strong aroma ofgingerand garlic, wine, and fragrantfishdried.After serving, the host brings out a knife and chopping board, cuts the head and tail of the fish, then cuts the remaining fish into several pieces for each person, and places them in the bowls for the guests to taste.Since the fish is already cooked, it does not need to be cooked again, and can be eaten directly.The pickled fish is brown in color, very similar to preserved food, but it is not dry, because it has "absorbed" all the fermented and spicy juice, and after eating, it is soft, tender, chewy, fragrant, and spicy. The fish meat is also crispy and delicious, and can be eaten with confidence.Savoring the exquisite flavors, it's a dish that lingers on the palate, making it hard to stop eating, but only one piece per person is allowed, and the host will never add anything. It's said that this is a "rule" passed down from ancestors.Of course, this is just a trick by the host, intended to make guests feel unsatisfied and keep them craving the dish.

Historical and Cultural Background

"Five-Spice Smoked Fish" has a long history, and it's unknown whether it originated in a particular dynasty or was introduced by other ethnic groups.However, it has been passed down through generations of Yao and Zhuang families in Yizhou Mountain, becoming a unique traditional dish with ethnic characteristics.

Method

To create a dish that is flavorful, fragrant, and delicious, which is highly appealing, the host patiently waited until after the guests had finished their meal before revealing the recipe: select approximately one pound ofCarp，TilapiaorGrass Carp, no need to remove scales, cut from the back, and then open the fish, leaving the belly intact, remove the gills and internal organs, and then use small bamboo strips to stretch and flatten the fish, and then add salt, wine, garlic, ginger, five-spice powder, and soy sauce to marinate for a day.Then, place it on a wire rack and bake it slowly over low heat to slowly dry out the moisture, until it is cooked but not burnt. Once the entire fish is golden yellow, you can put it in a container.Before putting the fish in the container, first place a layer of fresh salt at the bottom of the container, and then a layer of minced ginger and chopped redChili, old garlic, and rice wine with a temperature of over 35 degrees, and then add stickyRice. Then, place another layer of baked fish, and continue in this order, layering ingredients and fish until the container is full, and finally, use fresh salt to cover a layer about one inch thick on top, and then cover with a cloth and seal the container with a wooden lid.After two months, the fish can be eaten."Dragon's Cup"Red BeanFermented

Introduction"Dragon's Cup" (bóng) - Red Bean PasteIn the Zhuang region, both the blood of pigs, cattle, sheep, and chickens, ducks,

And geese

are considered delicious and are highly sought after.

The people of Yizhou have always referred to blood as "red" instead of directly calling it "blood". For example, "pig red", "cow red", "chicken red", and "duck red".There is also a local legend: "Red can 'sweep away dust'."People who work with dust need to eat it regularly to help 'sweep away' the dust in their stomachs.

This "traditional method of eating" further increased people's interest in animal blood, which made it even more valuable.The people of Yizhou have various ways of eating animal blood.One of the most common ways is to make "red bean paste".When slaughtering pigs and cattle, a small amount of water and salt are added to a basin, and the blood from the slaughtered pig or cow is mixed with the water.

Because there is salt in the water, the blood will quickly coagulate, and it can be cut into palm-sized pieces. Then, put it in a sieve, and "wash" it (a local term for Yizhou, referring to boiling) to soften the blood, and it will turn into a soft, tofu-like texture. Then, cut it into finger-sized pieces, and mix it with chili, tomatoes, green onions, garlic,CeleryAnd a small amount of vinegar.Then, stir-fry it briefly until it's cooked.The resulting blood pieces are smooth and tender, and delicious to eat.If you cook or boil it for too long, the blood will become hard and rough, making it difficult to eat. Therefore, it is best to cook it briefly.In winter, it can also be used as a "hot pot" dish. Just scoop it up with chopsticks and place it in the soup, and then dip it in a spicy and sour sauce. It's delicious and flavorful, and even better than tofu.Because it has a tofu-like appearance, the people of Yizhou call it "red bean paste".The most popular and commonly eaten blood product is "Dragon's Cup" (bóng).In the Zhuang region, no matter which family slaughters pigs, cattle, or sheep, or raises chickens, ducks,Or geeseTheir blood is considered a delicacy.The people of Yizhou have long considered blood as a delicacy.One of the most common ways to eat blood is to make "Dragon's Cup" (bóng).When slaughtering pigs, a small amount of water and salt are added to a basin, and the blood from the slaughtered pig or cow is mixed with the water.Because there is salt in the water, the blood will quickly coagulate, and it can be cut into palm-sized pieces. Then, put it in a sieve, and "wash" it (a local term for Yizhou, referring to boiling) to soften the blood, and it will turn into a soft, tofu-like texture. Then, cut it into finger-sized pieces, and mix it with chili, tomatoes, green onions, garlic,

CeleryAnd a small amount of vinegar.Then, stir-fry it briefly until it's cooked.The resulting blood pieces are smooth and tender, and delicious to eat.If you cook or boil it for too long, the blood will become hard and rough, making it difficult to eat. Therefore, it is best to cook it briefly.In winter, it can also be used as a "hot pot" dish. Just scoop it up with chopsticks and place it in the soup, and then dip it in a spicy and sour sauce. It's delicious and flavorful, and even better than tofu.Because it has a tofu-like appearance, the people of Yizhou call it "red bean paste"."Dragon's Cup" (bóng) is the most popular and commonly eaten blood product among the Zhuang people.In Zhuang villages, no matter which family slaughters pigs, cattle, or sheep, or raises chickens, ducks,Or geese

Their blood is considered a delicacy.The people of Yizhou have long considered blood as a delicacy.One of the most common ways to eat blood is to make "Dragon's Cup" (bóng).When slaughtering pigs, a small amount of water and salt are added to a basin, and the blood from the slaughtered pig or cow is mixed with the water.Because there is salt in the water, the blood will quickly coagulate, and it can be cut into palm-sized pieces. Then, put it in a sieve, and "wash" it (a local term for Yizhou, referring to boiling) to soften the blood, and it will turn into a soft, tofu-like texture. Then, cut it into finger-sized pieces, and mix it with chili, tomatoes, green onions, garlic,

CeleryAnd a small amount of vinegar.Then, stir-fry it briefly until it's cooked.The resulting blood pieces are smooth and tender, and delicious to eat.If you cook or boil it for too long, the blood will become hard and rough, making it difficult to eat. Therefore, it is best to cook it briefly.In winter, it can also be used as a "hot pot" dish. Just scoop it up with chopsticks and place it in the soup, and then dip it in a spicy and sour sauce. It's delicious and flavorful, and even better than tofu.Because it has a tofu-like appearance, the people of Yizhou call it "red bean paste"."Dragon's Cup" (bóng) is the most popular and commonly eaten blood product among the Zhuang people.In Zhuang villages, no matter which family slaughters pigs, cattle, or sheep, or raises chickens, ducks,Or geeseTheir blood is considered a delicacy.The people of Yizhou have long considered blood as a delicacy.One of the most common ways to eat blood is to make "Dragon's Cup" (bóng).

When slaughtering pigs, a small amount of water and salt are added to a basin, and the blood from the slaughtered pig or cow is mixed with the water.

Because there is salt in the water, the blood will quickly coagulate, and it can be cut into palm-sized pieces. Then, put it in a sieve, and "wash" it (a local term for Yizhou, referring to boiling) to soften the blood, and it will turn into a soft, tofu-like texture. Then, cut it into finger-sized pieces, and mix it with chili, tomatoes, green onions, garlic,

Celery

And a small amount of vinegar.Then, stir-fry it briefly until it's cooked.The resulting blood pieces are smooth and tender, and delicious to eat.If you cook or boil it for too long, the blood will become hard and rough, making it difficult to eat. Therefore, it is best to cook it briefly.In winter, it can also be used as a "hot pot" dish. Just scoop it up with chopsticks and place it in the soup, and then dip it in a spicy and sour sauce. It's delicious and flavorful, and even better than tofu.Because it has a tofu-like appearance, the people of Yizhou call it "red bean paste"."Dragon's Cup" (bóng) is the most popular and commonly eaten blood product among the Zhuang people.In Zhuang villages, no matter which family slaughters pigs, cattle, or sheep, or raises chickens, ducks,

Or geese

Their blood is considered a delicacy.The people of Yizhou have long considered blood as a delicacy.One of the most common ways to eat blood is to make "Dragon's Cup" (bóng).When slaughtering pigs, a small amount of water and salt are added to a basin, and the blood from the slaughtered pig or cow is mixed with the water.Because there is salt in the water, the blood will quickly coagulate, and it can be cut into palm-sized pieces. Then, put it in a sieve, and "wash" it (a local term for Yizhou, referring to boiling) to soften the blood, and it will turn into a soft, tofu-like texture. Then, cut it into finger-sized pieces, and mix it with chili, tomatoes, green onions, garlic,CeleryAnd a small amount of vinegar.Then, stir-fry it briefly until it's cooked.The resulting blood pieces are smooth and tender, and delicious to eat.If you cook or boil it for too long, the blood will become hard and rough, making it difficult to eat. Therefore, it is best to cook it briefly.In winter, it can also be used as a "hot pot" dish. Just scoop it up with chopsticks and place it in the soup, and then dip it in a spicy and sour sauce. It's delicious and flavorful, and even better than tofu.Because it has a tofu-like appearance, the people of Yizhou call it "red bean paste"."Dragon's Cup" (bóng) is the most popular and commonly eaten blood product among the Zhuang people.In Zhuang villages, no matter which family slaughters pigs, cattle, or sheep, or raises chickens, ducks,Indeed, it's great!"After Wang Mao-chang praised the food cooked by the Yao brothers, he asked, 'Brothers, how did you cook this dish so deliciously compared to our 'Yao' dishes?'"'Young Mao-chang, this is not the 'Yao' made from rice flour, but the tofu made by the Yao family in Yao Mountain using yellow bean flour, Yao family tofu.'Wang Mao-chang pleaded with his elder brothers to teach him how to make this Yao family tofu, and when he returned to the south, he happily taught it to his descendants. This was also a way to express his affection for his brothers.So, Wang Mao-chang taught his brothers the method of making "Yao tofu."After returning to the south, he taught it to his younger brother, and warned his descendants: "In the future, whenever important guests come, you must use 'Yao tofu' to treat them, and never forget the affection of my brothers."From then on, "Yao tofu" became a popular dish for entertaining guests in the Mao family, and it has been passed down for thousands of years.The process of making "Yao tofu" is not as complicated as making tofu in Chinese.In the old days, there was no electricity, and the main way to process grains in the Mao family was using a "stone mortar and pestle."

Using one foot to press and pound, the "mouth" of the mortar slowly pounded the grains of corn, rice, and yellow beans into the stone, and then re-ground them, repeating this process several times, until they were finely ground.A folk song from Yizhou: "Sister, sister, come to the North Mountain."Climbing the wall, pounding the mortar with your foot.The elder brother rides a horse to pick up the sister, but the parents don't let her go back, and they cry and wring their hands.From this, we can see that the busy and laborious manual labor of "climbing the wall and pounding the mortar" made the women of the Mao family exhausted for centuries.They would repeatedly pound grains, pound corn, and pound yellow beans every day to ensure that the whole family had enough food.The basic ingredients for making "Yao tofu" were also ground using a stone mortar and pestle.After repeatedly grinding and sifting, very fine yellow bean flour was obtained. Then, a pot was used to cook the flour with water, and the flour was stirred slowly with chopsticks while adding water, and the yellow bean flour was evenly scattered into the pot, preventing it from clumping. The more it was stirred, the better. It was cooked until it boiled, and it was still stirred.The water in the pot gradually thickened, indicating that the yellow bean flour was almost cooked. At this time, any chopped leafy vegetables were added to the "dough," and it was continuously stirred to mix evenly. When the vegetables were cooked, green onions, chili peppers, and a little rice vinegar were added. Finally, salt was added, and it was stirred again. Then, the lid was closed, and it was simmered.Soon, the yellow bean flour would solidify on the sides and in the vegetables, resembling "lotus flowers" or "strings" of "lotus flowers," and it could be eaten.Rich families would add meat floss to the lotus flower, making it even sweeter and more delicious.This is the "Yao tofu" with the original aroma of yellow bean flour.Nowadays, with the progress of technology, heavy manual labor has been replaced.The "stone mortar and pestle," this ancient and laborious tool for food processing, is still used in only a few remote mountain villages, and it has basically disappeared in rural areas. Everyone uses electric grinders to process grains, and making yellow bean flour is a simple task. In addition, "Yao tofu" is sold everywhere in the vegetable market, and it is very convenient to make "Yao tofu."

However, the older generation in Yizhou still thinks that the yellow bean flour made by machines is not as good as the flour made by hand. This is surprising to young people who have never seen a stone mortar and pestle.Although people's lives are better now, and they have money, and there are many delicious foods from all over the world, "Yao tofu," although not as fancy, is still popular among the Yao Zhuang people in the Mao region because it is cheap, easy to cook, and has a rich flavor and nutrition.Blood

Introduction

"Blood washing" is also known as "blood washing pork," and is a traditional dish in the Mao region.

It is a dish that is made every year during the Chinese New Year when pigs are slaughtered.

The method:Ingredients: pork, water, salt,

rice, corn starch, peanuts, green onions, ginger, chili peppers,

Cooking method:First, cut the pork into small pieces and wash it.

Then, in a pot, add water, salt, rice, corn starch, peanuts, green onions, ginger, chili peppers, and bring to a boil.

After boiling, add the pork and cook until it is cooked through.Remove the pork from the pot and set aside.In the same pot, add more water and bring to a boil.

Add the cooked pork and cook for a few minutes.Remove the pork from the pot and cut into small pieces.In a small bowl, mix corn starch and water to make a slurry.

Add the cut pork to the slurry and stir until it is fully coated.Heat a pan with a little oil and add the pork and slurry.Stir-fry until the pork is cooked through and the slurry has thickened.

Add green onions, ginger, and chili peppers and stir-fry for a minute.

Add a little soy sauce and sesame oil and stir-fry.

Serve hot with rice.

The "blood" is a type of soup made with pork blood.It is believed to have health benefits, such as strengthening the immune system and improving digestion.

It is also a popular dish for festive occasions.

Ingredients: Pig small intestine, pig blood,ricerice, corn starch, peanuts, salt, oil, five-spice powder, etc.

Method: Wash the small intestine and set aside. Grind the peanuts into crumbs, then mix with pig blood, rice, corn starch, oil, and a small amount of salt, and form a doughy consistency (do not over-knead), stuff into the small intestine, and press tightly, tie the ends, and cook in a pot over low heat.The pig intestine can be eaten directly after being cooked, or it can be fried again in a pan until the outer skin is slightly yellow, and then cut into pieces and served as a main dish. Eating it in this way is more fragrant and delicious.

Oil and liver

Introduction

Oil and liver is a very famous local snack in PamaSnacksIf you come to Pama, you must not miss this delicious food!

Method

Pama oil and liver

Ingredients: Good qualityliver400g (four servings), 250g net oil, largegarlic sprouts2 stalks.

Accessories: five-spice powder, sesame oil, garlic, ginger, green onion, salt, chicken broth,, soy sauce, water starch.

Method:

Step 1: First, cut the liver into pieces about the size of your thumb, and cut the garlic sprout stalks into segments, leaving the garlic leaves aside. Prepare the water starch.

Step 2: Spread the net oil on a flat plate, place a piece of liver on the net oil, roll it up, and cut it with a knife. Then, use the net oil to wrap all the liver pieces (oil and liver).

Step 3: Boil water in a pot, place the garlic leaves in it (only 5 seconds is enough), use the softened garlic leaves to wrap the oil and liver.

Step 4: Wash and heat a pot, add a bowl of water, pour the oil and liver wrapped in garlic leaves into the pot, add a small amount of salt, heat, and boil for 2-3 minutes, then remove the oil and liver.(If cooked for too long, the liver will become hard, and the taste will be greatly affected. If not cooked enough, it will also affect the taste);

Step 5: Pour out the cooking oil and liver water, then add a small amount of oil, salt, ginger, and garlic (under low heat), increase the heat, and cook until the pot is slightly smoking, then pour in the oil and liver, add, and stir-fry until a small amount of oil flows out (slightly yellowish, about 3 minutes), then add five-spice powder, sesame oil, and soy sauce, and stir-fry for another 1.5 minutes, add chicken broth, and then mix evenly, and it's done.

Taste Highlights:

Bright yellow and fresh, crispy and tender, delicious taste, slightly greasy but not greasy!

Freshly fried beef tripe

Introduction

Freshly fried beef tripe usesbeef tripe, beef brain,beef tripe, beef heart,beef tongue, etc., and is cooked with a strong fire, which has a fresh, tender, and crisp taste, which is unforgettable and delicious, and is very popular among the public. It has been selected as a characteristic dish of Guangxi.Method:

Main ingredients:

river snailsbeef tripeAccessories:

fresh green beansbeef tripe,scallions, ginger, dried chili peppers, garlic, preserved tangerine peel, ginger1. Dry the preserved scallions and keep them for later use.

2. Wash the river snails, add a small amount of salt, and dry them. Then, cook over high heat, add oil, and stir-fry the beef tripe, scallions, ginger, and dried chili peppers. Then add two spoonfuls of soup and simmer for 5 minutes before cooking.

3. Cook over high heat, add a small amount of oil, and then add the beef tripe and preserved scallions, stir-fry, then add two spoonfuls of soup, and simmer for 3 minutes before cooking.4. Blanch the green beans in water and place them in a wooden container.5. Add two spoonfuls of soup, wait for it to boil, and then add the cooked beef tripe and simmer for about 2 minutes before cooking. Then, pour the finished product with red oil, sesame oil, and

pepper

powder.

5. After boiling the second soup, add the cooked snails and cook for about 3 minutes. Add the beef tripe and cook for about 2 minutes. Finally, drizzle with chili oil, sesame oil, and pepper.PepperReady.