Allabout Liuzhou Snacks_SpecialLiuzhou FoodIntroduction

Editor: Chinese Food Network Mobile site

is located in the north-central part of Guangxi, with a terrain of "three rivers and four junctions, embracing the city like a pot," hence the name "Pot City."As the largest industrial city in the Guangxi Zhuang Autonomous Region, it boasts a reputation for being clean and beautiful with mountains and waters.

With the development of the catering industry, besidesEight cuisines，, known for its delicious food, is also brewing its own local cuisine.Local delicaciessuch asCloud rice cakesandRice cakesandSnail noodles and snail chicken,andWhite cut chicken,andPickled tofu,andCoconut cream soft rice cakes and lotus seed crystalcakes,andOther local snacks.Oyster sauceandEgg tarts

are essential items for tea houses in, and are also popular snacks, using traditional fermentation methods and handmade techniques, with a "small cage" shape, requiring the crust to be white and the filling to be fragrant and juicy.Beef

sheng-mai

--is the "treasure" of the tea house, and if the tea house's snacks are too dry, the vendor will know immediately.The best quality sheng-mai has smooth and juicy appearance, accurate seasoning, and is suitable for consumption.Nutritional value:Rice flouris rich in

protein,carbohydrates,vitamins and minerals such as calcium, iron, phosphorus and potassium, which has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, and relieving heat and thirst.Porkcontains abundant high-quality protein and essential fatty acids, and providesbloodred pigment (organic iron) and promotes iron absorption, which can improve iron deficiency anemia, and has the effects of nourishing the kidneys and blood, moisturizing and warming the body.PreparationIngredients: fermented yeast, rice flour,

and

Sheng-maisugar, and oyster sauce. The color is white and the filling is fragrant and juicy.Preparation method: using traditional fermentation method, after mixing the dough with meat, it can be steamed at high temperature for about

10~12 minutes.It is suitable for general consumption.However, due to the high cholesterol content in pork, obese people and people with high cholesterol should not eat too much.Oyster sauce sheng-mai is an essential item for tea houses in, and is also a popular snack, it is nutritious and delicious, and is very popular with customers.Oyster sauce sheng-mai is easy to make and a good project to start a business.Eight treasure riceIntroduction

Eight treasure rice is a traditional Chinese snack, a festive food on the eighth day of the eighth lunar month.

It is popular throughout the country, especially in the south, and is particularly popular in the Jiangnan region.

The recipes in different regions are basically the same, which is to steam thericeand then mix it with sugar, oil,Scentedand put it in a container withred dates,Pour inlong-grainrice,andlotus seeds,andwhitepeaches,etc.After steaming, it is then poured with sugar syrup.

It is sweet and delicious, and is a good food for festivals and gatherings.

History and cultureIt is said to originate from the banquet held after King Wu conquered King Zhou.King Zhou was the last king of the Shang Dynasty, with extraordinary strength and intelligence, good at eloquence and drinking, and was tyrannical and ruthless.In 1123 BC, King Wu of Zhou led his army east and defeated King Zhou in the, which is now in the south of Hong County, Henan Province.King Zhou conquered and established the Zhou Dynasty, and appointed eight ministers, including,,,,,,, and, who were all outstanding and highly respected by King Wu and the people.During the banquet held to celebrate the victory over King Zhou, the people and soldiers rejoiced, and the chef made eight treasure rice to celebrate.The eight treasures symbolize the eight ministers who made contributions, and usingChinese datesrepresents burning King Zhou.This dish has been passed down for thousands of years, and is popular throughout the country. It has a bright and beautiful color, soft and sweet taste, and is a delicious food for banquets.Due to different customs and tastes, the ingredients used are also different, but the cooking method and flavor are basically the same.

Preparation

Using high-quality glutinous rice,vegetable oil,whitesugar, mung bean paste, lotus seed paste and dried fruits.The flavor is fragrant, and the rice is soft and chewy, and it is delicious.Oneingredient preparation50 grams of glutinous rice, 50 grams of mung beans, 50 grams of lotus seed paste, 20 dried red dates, 50 grams of

walnuts, 25 grams of

sugar, 1.25 kilograms of white sugar, 200 grams of vegetable oil.Preparation method:

1. Soak the glutinous rice, mung beans and lotus seed paste in cold water for 4~5 hours, drain and dry, then place in a damp cloth-lined steamer without covering, and steam over high heat until the rice grains are turning translucent, and then sprinkle with cold water to stop the cooking.Then, continue steaming for about 5 minutes until the rice grains are cooked.After steaming, pour the cooked glutinous rice into a container and mix it with white sugar, vegetable oil and 400 grams of hot water.2. Prepare the mung bean paste, lotus seed paste, dried red dates, walnuts and dried fruits.Preparation steps:1. Soak the glutinous rice, mung beans, dried red dates and walnuts in cold water for 4~5 hours, drain and dry, then place in a damp cloth-lined steamer without covering, and steam over high heat until the rice grains are turning translucent, and then sprinkle with cold water to stop the cooking.meat (fried

well), 50g,longan meat50g, 25g of sugar green plum, 500g of glutinous rice, 100g of white sugar.

Making steps

1 Cook the three ingredients in rice, soak the red dates, stir-fry the walnut meat, and steam the glutinous rice to prepare for use;

2 Put a large bowl, inside the bowl with pork fat, arrange the green plum, longan meat, dates, walnut meat, lotus seeds, mung beans, and glutinous rice, and finally put in the cooked glutinous rice.3 Steam for 20 minutes in the steamer, put the eight-treasure rice on a large round plate, and then make a soup by adding white sugar and water.；

Making the second time

Ingredients

1kg of white glutinous rice, 500g of adzuki beans, 25g of lotus seed meat,

5g of melon seeds, 40g of sugar lotus seed, 200g of candied fruits, 75g of candied dates, 5g of star anise, 1.25kg of white sugar, 200g of pork fat.Making steps1. Wash and soak the glutinous rice for 4-5 hours, drain and spread in a bamboo basket lined with damp cloth, do not cover, steam with a large fire until the rice turns jade color, then sprinkle with cold water to moisten the grains.

Re-cover, continue to steam for about 5 minutes, when the steam starts to spout from the lid, pour the rice into a bucket, add about 400g of white sugar and pork fat, and mix with hot water (about 400g).

2. Prepare the adzuki bean, white sugar (350g), and star anise filling.Slice the lotus seed meat.

Cut the sugar lotus seed into 1.2cm pieces.Cut the candied dates into a paste, along with candied fruits and melon seeds, and divide into 30 portions.；Then, put the various ingredients into 30 small bowls, spread them on the bottom of the bowl according to a pattern, and cover thinly with glutinous rice, put the bean paste in the middle, and then cover with glutinous rice to match the edge of the bowl and gently press.Subsequently, put it into the bamboo basket, steam with a large fire and boiling water until the pork fat is completely absorbed into the rice and turns red (about 1 hour), take it out, and put it in a bowl (if not eaten immediately, you can reheat it after cooling).Notes1 Add an appropriate amount of water to the glutinous rice, just cook, do not make it too soft;The stalls selling filtered rice are generally not high-end, they are usually in a busy place like the market, so the price is not too high, and people like it, so it is also called value for money.

If you eat filtered rice in a restaurant, you will not have much feeling.

This is because it is not authentic, and the market is more authentic.

2. Alternatively, you can stir-fry bean curd stuffing in layers with rice, preferably 3-4 layers.

3. UseMilkTo thicken the soup, which has a unique flavor.

To prepare the ingredients for three

dishes.

Rice,Red beans,Stuffing, dried fruits, dried dates, melon seeds, walnuts, cooked lotus root, and dried grapes (quantity can be adjusted according to actual needs).

Cooking steps

1. Steam the rice until cooked.

2. Coat the bowl with salad oil or lard to prevent sticking.Place a lotus root in the bowl, surround with dried dates, then place dried fruits, dried fruits face down, and then arrange other ingredients in order, paying attention to color matching.Arrange until the height is just right in the middle of the bowl.

Water and oil stack

Brief introduction

Water and oil stack, a local specialty of Guangxi Liujing County.SnacksOne.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.In some old streets or schools, you can often see elderly people, with just a pot, a pile of charcoal, a bottle of oil, a bucket of flour, and abowl ofsesame, in a blink of an eye,white noodlesare tossed in the pot, white into yellow out, a strong aroma fills the street.

Besides Liujing, there are also many old people making water and oil stacks in Liuzhou and even Guangxi.However, this business of a few yuan is becoming less and less.However, many people from Guangxi Xiaoshi Mountain are always thinking of home's water and oil stack when they don't know it. They think of the taste of fried noodles, which is so different from elsewhere.

Recipe

The recipe is similar to general water and oil stacks, the only difference is that when making water and oil stacks, you need to add sugar. Because the water and oil stack is coated with sugar, it will be soft. Hold a piece and put it in a bowl, then pour redsugar waterinto it, it is soft and chewy, sweet and greasy.Generally, you can make water and oil stacks with just a pot, a pile of charcoal, a bottle of oil, a bucket of flour, and a bowl of sesame and noodles.Now, water and oil stacks are quite popular, many tourists will specifically go to Looman Town to eat authentic water and oil stacks.

Water and oil

Introduction

Tainping Water and Oil is made from high-quality fresh beef from four eighty alley in Tainping town, supplemented by natural spices, and then made through traditional earthen oven and tea oil frying.The product has a unique flavor, is rich in nutrients, has low fat content, is fragrant, crispy, and original, sweet and spicy, with endless aftertaste. It is a good choice for drinking tea, having meals, and giving gifts. All the raw materials used in the product are non-polluted beef and natural spices, which can be called green food.Currently, there are two well-known water and oil brands in Tainping, namely Tai Long and Li Lan. Their products have different flavors."Tai Long" water and oil is a well-known brand founded in 2000, based on the traditional production process with over 100 years of history in the town. Since mass production, the product is popular both in and outside the district, and is favored by consumers. It has participated in the China Southwest (Fangcheng) Specialty Product Exhibition and has received good reviews.However, due to the production method still using family handcraft, the production scale is small, the product supply exceeds demand, which cannot meet the needs of the market. They urgently need to seek cooperation through investment and financing to develop this unique local flavor product.

Historical culture

According to legend, during the reign of Emperor Hongzhi of the Yuan Dynasty, the famous scholar, Liu Zongyuan, was exiled to Liu, and his entourage, with several people, passed through the area that is now Tainping, when it was late in the evening, they decided to stay at a small inn called Xu.The kind-hearted owner then served them with his own brewed wine and traditional water and oil, and the fragrant and delicious water and oil was enjoyed with the wine, which was a perfect combination, and they didn't realize it, and they fell asleep.The next morning, they saw their entourage still sleeping, and the wine and water and oil were almost finished, Liu Zongyuan sighed, "I don't have any wine left!"Later, the phrase "I don't have any water and oil" became a common saying.

[Ingredients]: Selected beef, sugar, salt,red peppers,powder, sesame, etc.

[Taste]: Relatively spicy, rich in aroma, very dry, chewy.

Beef stuffed with rice

Cooking steps

1. Cook the rice until cooked.2. Coat the bowl with salad oil or lard to prevent sticking.Place a lotus root in the bowl, surround with dried dates, then place dried fruits, dried fruits face down, and then arrange other ingredients in order, paying attention to color matching.Arrange until the height is just right in the middle of the bowl.

3. Spread the cooked rice at the bottom of the bowl, ensuring the arranged ingredients are covered.Add red bean stuffing, then spread the cut lotus root and dried dates along the inside of the bowl;Then spread the rice evenly to the height of the bowl, and press down.Steam for 10 minutes, remove from heat, cool slightly, and place on a plate.Water and oil stackBrief introductionWater and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Snacks

One.

Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.

Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.

Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.

Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Water and oil stack is a famous snack in Guangxi Liujing County, which has been listed as one of the first batch of non-material cultural heritage by the county.Secondly, eating filtered rice does not require elegance, and eating it with a knife and fork has more flavor. Everyone eats in the same way, and there is no need to worry about their eating habits.Filtered rice is about its original flavor, and enjoying the feeling of natural green.Of course, the cooking process is also quite spectacular.When you are far away, you can only taste the flavor of filtered rice in your dreams.History and CultureIn the Qing Dynasty, Shunzhi era, a group of farmers came from Guangdong, Fujian, Hunan, Ganzhou, and Guizhou provinces to Chang'an, and started farming to make a living.After decades, the cultivated area was gradually expanded, and many villages were created. Some farmers became wealthy, and they developed filtered rice to improve their diet. The earliest method was to

wash and dry the cooked rice overnight, then use a rice grinder to make powder.

Put the rice powder into a bowl, and add a small amount of boiling water to mix.Then add water and stir into a paste of rice.Put the rice paste into a pot and cook.Cook until the rice paste becomes glutinous and translucent.Strain the rice paste, and add a little sugar and stir until it becomes a sweet rice paste.Note:1 When cooking the glutinous rice, you can cook it in the pot or in a steamer. The pot is more suitable for cooking small amounts of glutinous rice. The steamer is more suitable for cooking large amounts of glutinous rice.2 When cooking glutinous rice, you can use the pot or steamer.3 When cooking glutinous rice, you can use the pot or steamer.4 When cooking glutinous rice, you can use the pot or steamer.

4 When cooking glutinous rice, you can use the pot or steamer.4 When cooking glutinous rice, you can use the pot or steamer.4 When cooking glutinous rice, you can use the pot or steamer.5 When cooking glutinous rice, you can use the pot or steamer.5 When cooking glutinous rice, you can use the pot or steamer.5 When cooking glutinous rice, you can use the pot or steamer.5 When cooking glutinous rice, you can use the pot or steamer.From now on, every year's "Village Day" will be celebrated by every household with "Temple Feast," and during festivals and when entertaining guests, "Temple Feast" will also be used.The custom of eating "Temple Feast" has become a folk tradition.

In the early years of the Republic of China, "Temple Feast" was introduced into the food industry.The earliest "Temple Feast" shop was opened by Mr. Long's mother in the old market of Chang'an Town (now Xinhua Street), where "Temple Feast" was sold and thrived, eventually expanding to 10 shops.The history of "Temple Feast" dates back over 200 years.

Recipe:

Ingredients: 1 kg of white rice, 150g of pork,pork bones250g, 100g of cooked oil, 15g of salt, 50g of soy sauce, 25g of sugar, 3 pieces of Guilin tofu, 1g of MSG, 50g of chopped green onions, 100g of side dishes, 10g of sesame powder.

Process: First, wash the pork bones and place them in a pot, add 500g of water, boil over high heat, and then simmer over low heat forto make250gbone broth.6 When cooking glutinous rice, you can use the pot or steamer.After removing the pork bones, add salt, sugar, soy sauce, etc., and cook untilbraised., put it in a jar, and mix with MSG.Wash and chop the pork, and marinate it for later use.Tofu is added to boiling water to soften, and then used.Chop green onions and set aside.Wash and chop the side dishes, then stir-fry with sesame powder.Divide the pork and tofu into 10 bowls.Wash the white rice, soak it for 20 minutes, then rinse it with water, and use an electric steel sand grinder to process it into fine rice.When making "Temple Feast", first mix the rice into a slurry, pour it into a galvanized iron bucket, hold the handle with the right hand, and hold the bottom plate with the left hand, and at the same time place the bucket on the stove, then pour the rice slurry into the boiling water.While filtering, rotate the bucket to finish filtering, scrape the rice paste from the bottom, and filter it out.Use a bamboo stick to cook the noodles.In the bowl, first put a small amount of hot "Temple Feast" soup, and then add the noodles, mix well with chopsticks, and add cooked oil and braised water, and finally sprinkle with green onions, side dishes, and sesame powder.

HoneycombSweet potatoCorner

Introduction

Honeycomb sweet potato corner is a special product of Guangxi, and is popular in Guangxi and Hainan.The choice of materials is the best sweet potato from Liuping, Guangxi, so it is also called Liuping sweet potato corner.Honeycomb sweet potato corner uses sweet potato puree as the crust, and after stir-frying,porkshrimp,mushrooms,etc. for the filling, and then wrap it into a shape, and then deep-fry.Its crust is golden yellow, with small eyes on the surface, and its shape is similar to a honeycomb, with a crispy outer shell and a soft inner layer, with a little moisture, and a rich and delicious aroma.

Process:

Preparation: The following quantities can make 20 honeycomb sweet potato corners.

Ingredients: 250g of Liuping sweet potato, 300g of glutinous rice flour, 200g of water, 100g of lard, 1/2 teaspoon of cumin powder, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, 300g of pork,shrimp100g,1 egg.Seasoning: 1 teaspoon of salt, 1 teaspoon of sugar,

1 teaspoon of light soy sauce,a little bit of sesame oil,peppera little.Sauce: 1 teaspoon of glutinous rice flour,

1 teaspoon of water.

Cooking steps:

First, wash and peel the Liuping sweet potato, and cut it into small pieces.

Second, add the glutinous rice flour, pork, shrimp, mushrooms, and seasoning to the sweet potato pieces.

Third, add water and stir-fry over medium heat until cooked through.

Fourth, add the cooked sauce and stir-fry until cooked through.

Fifth, put it in a bowl, and sprinkle with the cooked sauce.

Sixth, deep-fry until golden brown.

Seventh, sprinkle with more cooked sauce.Eighth, serve immediately.

6 When cooking glutinous rice, you can use the pot or steamer.

6 When cooking glutinous rice, you can use the pot or steamer.7 When cooking glutinous rice, you can use the pot or steamer.

7 When cooking glutinous rice, you can use the pot or steamer.7 When cooking glutinous rice, you can use the pot or steamer.8 When cooking glutinous rice, you can use the pot or steamer.8 When cooking glutinous rice, you can use the pot or steamer.9 When cooking glutinous rice, you can use the pot or steamer.9 When cooking glutinous rice, you can use the pot or steamer.10 When cooking glutinous rice, you can use the pot or steamer.10 When cooking glutinous rice, you can use the pot or steamer.11 When cooking glutinous rice, you can use the pot or steamer.11 When cooking glutinous rice, you can use the pot or steamer.11 When cooking glutinous rice, you can use the pot or steamer.11 When cooking glutinous rice, you can use the pot or steamer.11 When cooking glutinous rice, you can use the pot or steamer.12 When cooking glutinous rice, you can use the pot or steamer.

12 When cooking glutinous rice, you can use the pot or steamer.

12 When cooking glutinous rice, you can use the pot or steamer.12 When cooking glutinous rice, you can use the pot or steamer.12 When cooking glutinous rice, you can use the pot or steamer.13 When cooking glutinous rice, you can use the pot or steamer.13 When cooking glutinous rice, you can use the pot or steamer.13 When cooking glutinous rice, you can use the pot or steamer.13 When cooking glutinous rice, you can use the pot or steamer.13 When cooking glutinous rice, you can use the pot or steamer.

14 When cooking glutinous rice, you can use the pot or steamer.14 When cooking glutinous rice, you can use the pot or steamer.

14 When cooking glutinous rice, you can use the pot or steamer.

14 When cooking glutinous rice, you can use the pot or steamer.14 When cooking glutinous rice, you can use the pot or steamer.14 When cooking glutinous rice, you can use the pot or steamer.15 When cooking glutinous rice, you can use the pot or steamer.

15 When cooking glutinous rice, you can use the pot or steamer.

16 When cooking glutinous rice, you can use the pot or steamer.

16 When cooking glutinous rice, you can use the pot or steamer.16 When cooking glutinous rice, you can use the pot or steamer.17 When cooking glutinous rice, you can use the pot or steamer.

18 When cooking glutinous rice, you can use the pot or steamer.

19 When cooking glutinous rice, you can use the pot or steamer.20 When cooking glutinous rice, you can use the pot or steamer.21 When cooking glutinous rice, you can use the pot or steamer.

22 When cooking glutinous rice, you can use the pot or steamer.

23 When cooking glutinous rice, you can use the pot or steamer.

24 When cooking glutinous rice, you can use the pot or steamer.25 When cooking glutinous rice, you can use the pot or steamer.26 When cooking glutinous rice, you can use the pot or steamer.27 When cooking glutinous rice, you can use the pot or steamer.28 When cooking glutinous rice, you can use the pot or steamer.29 When cooking glutinous rice, you can use the pot or steamer.

30 When cooking glutinous rice, you can use the pot or steamer.Each piece of meat has a few grains of rice or peppercorns, with a clear and fragrant flavor. When eaten, the skin is crisp, the meat is tender, and the sourness is just right. The aroma is rich and refreshing, without any greasy feeling;If you add some dried chili powder to the sour meat while eating, the flavor will be more delicious, with a spicy and slightly sour taste.

Instructions

1. The fresh meat, preferablypork head,should be deboned and placed on a charcoal fire. Burn the skin, and scrape off the charred and blackened residue with a knife. This is to remove hairs and dirt. Do not wash with water. After scraping, the meat skin will be golden yellow, and then cut into thin slices and placed in a bowl.Next, add the prepared salt, peppercorns, firecrackers, and stir-fried sticky rice (or corn) in the appropriate proportions to the bowl of meat slices, and stir well.A typical ratio is 8 taels of salt, 5 taels of peppercorns, 2 taels of firecrackers, and 2 taels of sticky rice per 500 grams of fresh pork.

2. Place the cleaned jar upside down, with the mouth of the jar facing down. Smoke the jar with sticky rice straw for 2 to 3 minutes, so that the smoke fills the jar. Then place the jar upright. When the thick smoke is coming out of the jar, quickly stuff the prepared pork into the jar. Then press the jar tightly with your hands, insert a piece of red-hot charcoal (of any size), place it on the pressed pork, and cover the jar with a lid. Seal it with water and place it in a cool and dry place. Maintain a sufficient amount of water in the jar, and wait until the pickling is mature (usually 10 days in summer and 2 weeks in winter). Then open the jar and eat it.

3. Precautions: (1) When filling the jar, do not fill it too full. Leave some space, and it is generally best to leave 2 to 3 inches between the meat and the jar mouth;(2) During the pickling process, do not open the jar, otherwise the air will enter and cause the pickled meat to mold.(3) After eating, immediately close the jar and maintain the water seal, so that the jar remains in a sealed state. The maximum storage time of the pork in the jar after opening is about 3 months.