Guizhou City is located in the east of Guangxi, situated in the junction of Guangxi, Guangdong and Guizhou, and is known as the "Land of Strange Stones" and the "Land of Horseshoe Cakes" in China. It is also a national model city for supporting families with both parents and a child, a national excellent tourist city and a city of civilization in Guangxi.

Local SpecialtiesGuilinRice NoodlesRice Noodles Old Friend Rice Noodles,TofuBraised Tofu, Guizhou StyleBamboo ShootsBraised Bamboo Shoots,Stewed PorkWhite RadishSticky RiceRice CakesThree-Layer Cakes,ShrimpYellow Claw ShrimpFlower VegetablesSoup, and other local delicacies.

Yellow Claw Braised Pork

Introduction

Guizhou Yellow Claw Braised Pork is the most famous dish in Yellow Claw, the main ingredients areYam andFive-Spiced PorkPork bellyYellow Claw Braised Pork has always been an essential dish in Yellow Claw's "Double Ninth Festival" feast.What makes Yellow Claw Braised Pork different is that it is "double braised", meaning two pieces of five-spiced pork are fried, and then the yam is put inside. The most commonly used pork is five-spiced pork, which looks rather fatty, but when eaten, it is fresh and not greasy.Rice Noodles

Introduction

Rice Noodles are only for "internal consumption" in Huangyao.

The rice noodles must be made and eaten on the same day. Guangxi people love rice noodles, and rice noodles are available almost everywhere in Guangxi, and Huangyao rice noodles have their own unique flavor.Rice noodles are made with fresh rice, which has a fresh rice aroma, and is also very elastic to chew.Rice noodles will definitely contain HuangyaoSoybean PasteandSalted vegetables

to make it very flavorful.

Making Rice NoodlesHuangyao Rice Noodles have their own unique flavor, and the making of rice noodles requires fresh rice and a smooth texture.The key is the broth, which is made from Soybean Paste and Pork. The Soybean Paste flavor penetrates into the pork, and the pork flavor is dissolved in the broth, which adds a lot to the rice noodles.BreakfastHave a bowl of it, it is smooth and delicious, withBraised EggsandPickled VegetablesandGreen Beans, you can fill your stomach with a few dollars.

Tofu Braised

Introduction

Tofu Braised is a famous dish from Huangyao. The famous writer Su Dongpo once praised it: "If there is this dish on the table, why bother with chicken and pork?"Tear and knead the Huangyao local tofu, then put it into the filling and shape it into small packages, and then fry the Huangyao Soybean Paste over low heat, and it can be served.The secret is only a scoop of good water from the ancient well in Huangyao, which can make the tofu taste so good.

Making Method

The filling can be added withLeeksGreenCabbageorMushroomsand so on. You can also add dried tangerine peel orPeanutsNoodlesThen cut the tofu into many thin slices about 5 cm, and put the filling between two slices of tofu, and then you can put the tofu braised in the pot.Some people use the pot to braised tofu, and some people use the pot to fry tofu.But most people use frying.When the tofu braised is cooked through, you can put some chopped green onions andCilantro.

Cooking Tips

Frying tofu, less oil is easy to stick, to prevent sticking, you need to add enough oil, and the temperature needs to be right, and the time needs to be longer, generally about 20-30 minutes. As the saying goes, "If you are impatient, you can't fry tofu", if the heat is too high, it is easy to burn, and even the filling will not be cooked through.Fry one side, and then turn it over to fry on the other side, until both sides of theTofu skinare fragrant.After frying, you can pourSoy SauceNang, Starch orChicken Broth,Black Pepperand other prepared seasonings, according to the taste, you can adjust the amount of ingredients, for example, you can addChili Powderand sweet sauce, then braised for a few minutes, which is called "making sauce". Then it becomes a fresh and delicious dish with fragrant and colorful flavors.

Features of Tofu Braised

This tofu braised has the crispness of tofu, the deliciousness of meat, and it is suitable for all ages.

Nutritional Value of Tofu

Tofu is a very nutritious food, which containsProtein,Lecithin, and various nutrients such as soybean sterols. It is also an easy-to-digest food.However, people with gout should not eat tofu.

Triangle Cakes

Introduction

"Triangle Cakes" refers to rice noodles that are shaped into triangles. Guangxi people call them rice noodles, but in Guangdong,, there is a special name for them, which is "Triangle Cakes".The rice noodles in Guangxi are mostlyRice Noodlesshaped like this, but here the rice noodles are made into neat triangles, and the size is also larger.

Making Method

The filling of Triangle Cakes is mainly made of pork,Green BeansSweet Potatoes,Carrots,Wood Ear MushroomsComposed ofThe making is very simple, first steam theRice Noodles, then use the filling to wrap theIngredientsand shape it into a triangle.Although the making process is very simple, the key is to make the rice noodles well.People who often eat rice noodles may know that if the rice noodles outside are not made well, the filling will easily spill out, and the taste will not be good.The thickness of the rice noodles outside of the Triangle Cakes is just right, and it can also effectively wrap the filling, making it chewy and delicious.Although the size is relatively large, it is definitely not a problem to eat a few.Salt and Wine Chicken

Introduction

In the past, there were no refrigerators in Guangxi, so food preservation was not convenient.

To preserve food for a longer time, the local people often put several chickens in the refrigerator and marinated with salt and rice wine for one night. The chicken made in this way can be preserved for a longer time.The rice wine used to make Salt and Wine Chicken is best to use local Rice Wine, which has a fragrant, sweet and slightly yellow color.

The chicken must be Chicken, because Chicken has thick skin and more meat, and has better taste and higher nutritional value.Making Method

When cooking, first put the appropriate amount of water in the pot, and put the chicken in the pot to cook.

Here, the temperature needs to be controlled, because if cooked for too long, the meat will be too old, and the taste will not be good.During the cooking time, you can prepare theChicken Meataccording to the amount.Generally, half a kilogram of chicken meat needs at least 0.25 kilograms of rice wine.When marinating, you need to add appropriate amount of salt andMSGMSGAfter marinating, put the cooked chicken in the wine and marinate for one night. After marinating, the fragrance of the wine has penetrated into the meat.Next, cut the whole chicken into pieces, and put it in a bowl, addGingerslices, and heat it up.When eating, you can taste the flavor ofSalt-baked Chickenand the fragrant rice wine.Salt and Wine Chicken

is a delicious dish.

Introduction

The most famous pork belly in Huzhou, known as "Huzhou Pork Belly", is mainly made with taro and pork belly.Huzhou "Second February" banquet always includes Huzhou Pork Belly, which is an essential dish.What makes Huzhou Pork Belly unique is that it is "double-fried", meaning two pieces of pork belly are fried, with the taro inside. Usually, pork belly is used, which seems fatty, but it is actually juicy and delicious.Another difference is that it contains rock sugar, which makes the pork belly sweet, but not too sweet. The texture is also very unique, different from the taro pork I usually make at home.

Recipe

First, prepare the ingredients, which are pork belly.To marinate the pork belly, first poke small holes in the meat, then add rock sugar and other seasonings, and marinate for 20 minutes (usually 5 kg of meat with 2-3 rock sugars).After marinating, the rock sugar will completely dissolve into the pork belly.Next, heat the pot with oil and fry the pork belly until it turns golden brown on both sides, then cut the taro into pieces and fry in the hot oil until it forms a hard shell.Then, arrange the fried pork belly and taro on a plate, and add the prepared oyster sauce andSoy sauce.Finally, boil water in the pot and steam the pork belly for 60 minutes.After steaming, you can also pour the broth in the bowl into the pot and heat it until it becomes thick, then pour it over the pork belly and taro, which will make it taste even better.Hakka Fried Tofu

Introduction

Hakka cuisine has many dishes, and one of the most representative is the "fried tofu" dish. It consists of chopping up the meat and stuffing it into various ingredients, then frying (or braising).

One of the most representative dishes is "fried tofu and three treasures", which refers toBitter gourd,Chili peppers, andEggplant.The process of making this dish is: first, chop up the pork,Beef, and

Fish, and mix with seasonings.Then, slice the eggplant diagonally, paying attention to not cutting through the middle, just a little bit.Slice the chili peppers diagonally and remove the seeds.Slice the bitter gourd diagonally into pieces, about 3 cm long, and remove the seeds.Then, stuff the chopped meat into the three ingredients.Fry the bitter gourd until it is golden brown, about 8 minutes.Eggplant should be fried until it is crispy and tender.The fried "three treasures" are bright in color and have a delicious aroma, which makes people very hungry.Bitter gourd is slightly bitter and fragrant, which has the effects of clearing heat and detoxifying, improving vision, and aiding digestion.Those who like chili peppers definitely shouldn't miss this dish. It not only has the aroma of meat, but also the delicate aroma of chili peppers.

The shape of the fried eggplant is similar toMeat buns.That is, two slices of eggplant with meat in the middle, and the taste is also very good.Huzhou PorkIntroductionHuzhou cuisine also has regional characteristics, such as "Huzhou tofu", which must be made with "Ningjiang tofu" to have a unique flavor.

According to legend, there is a giant four-sided tofu stone on Ningjiang River. The traditional method of making Ningjiang tofu is to soak the "Ningjiang" water-soaked

Beans,

Grind into freshBean paste,Cooked, and then press with a giant stone from Ningjiang River.The resultingBean paste,Can be made into tofu, which is round and white, and has a unique flavor.These are all delicious.Huzhou people say that tofu and bean paste are delicious and nutritious.It is also said that Huzhou tofu and bean paste have been eaten by emperors and ministers for hundreds of years.In Huzhou, there are many tofu and bean paste shops.The tofu and bean paste is made with fresh ingredients and traditional methods.The tofu and bean paste is also a delicious and healthy food.The tofu and bean paste is also a popular food in Huzhou.

Huzhou tofu and bean paste is a delicious and healthy food.People from Huzhou make pickles with beans, vegetables, root vegetables, leafy vegetables, and even porkLarge intestine,PigBloodPig oil can all be used to make pickles. There are also fresh green onions and garlic, which can also be pickled!There is a statistic that there are 108 types of pickles in Huzhou.

History and culture

The intersection of Guangdong and Chu cultures makes Huzhou pickles have a long history. From the 1000 years from the Qin and Han Dynasties to the Tang and Song Dynasties, Huzhou was a front-line area of "Guangchu through".In the sixth year of Emperor Han Yuan (111 BC), Emperor Wu of Han set up the Huzhou County in the middle reaches of the Huzhou River. The Huzhou Town where the Huzhou County is located has a history of 2000 years as the political, economic, and cultural center of the Huzhou River basin.According to records, there are more than 1000 people from all over the country who came to Huzhou to serve as the first and second ranked students. These people brought their own culinary culture, and the frequent flow of people and logistics on the Xiaohua Ancient Road also promoted the prosperity of Huzhou pickles.

Huzhou, a place inhabited by many ethnic groups, is also full of rich ethnic characteristics in Huzhou pickles.The pickles of the Zhuang people in NanxiangLarge intestinePickles are made by directly stuffing fresh sticky rice into the large intestine. The pickles made with pig blood are made by mixing sticky rice flour with pig blood and stuffing it in.Sticky rice flourMixed with pig blood and stuffedSmall intestineMade inThe bamboo shoots of the Yao people have sticky riceRiceSome have sticky rice flour and some have meat fillings.The tofu pickles of the Hakka people, local eggplant pickles, garlic pickles, and gourd pickles all have their own ethnic characteristics.

Incorporating pickles into love culture may be a unique feature of Huzhou people.During the wedding banquet of Huzhou Hakka people, a must-have dish is tofu pickles. From the saying of "tofu pickles - safe and sound", it can be seen that men and women have already congratulated each other and can be safe and sound together in the future.The Yao girl made special fresh garlic pickles for her lover, which is an emotional blessing for lovers, hoping that the lover is smart and clever.

One land nurtures one culture, Huzhou pickles are also.The oil tofu pickles made by the people of Daning are big and round, with a golden color, tender meat, and are known as "gold in silver". It is said to be a tribute to the imperial court.The gourd pickles of the people in Huzhou are cooked in a large pot, sweet and delicious.The lantern pepper pickles and aubergine pickles of the people in Guili are fried and stir-fried, fragrant and delicious.The same fillings and the same craftsmanship, if you change the place, you will lose the authentic flavor of the original place. Huzhou pickles are inseparable from that magical land.

Huzhou pickles are high because they promote the culture of "food is not about perfection and fine craftsmanship",Rough and fine.The essence of making fine food is integrated into the process of making pickles.For example, there is a dish called "pig belly"Green vegetablesNo matter how you cook it, it doesn't taste good. Farmers usually grow this kind of vegetable to feed pigs.However, the farmers of the Nanxiang Zhuang people use pig belly leaves to wrap sticky rice or sticky rice flour, which has a unique taste!Also, after chopping the fat into pieces and adding other seasonings, you can make pickles, which makes it less greasy.Even the pig's stomach is made into various beautiful pickles, these all reflect the progress and civilization of humanity.

Huzhou pickles emphasize traditional production, do not need too many modern seasonings, and do not pursue advancedMicrowaveCooking methods. The most authentic tofu and gourd pickles are cooked in a large pot, which makes many tourists from outside dizzy.For thousands of years, Huzhou people's hundred vegetables are full of the sweetness of life, and the unaging songs of a nation. People eat a bowl after another, tasting happiness and joy.

Huzhou bamboo shoot

Introduction

On the Hakka people's table, there are two common bamboo shoot pickles, one is the fresh bamboo shoot pickle introduced earlier.The other is to make pickles with dried bamboo shoots.Dried bamboo shoots are generally made from bamboo in the mountains, not bamboo, after drying, and then soaking the bamboo shoots to make bamboo shoots pickles, which have a different flavor from fresh bamboo shoots.As the Hakka people say, this plate of fresh bamboo shoots is made by hand.

Making

Raw materials

Fresh bamboo shoot pickles, the main ingredient is Huzhou's local bamboo shoot.At this time, the bamboo shoot is almost gone, but luckily, I found a few tender bamboo shoots by the river.Bamboo shoots are widely available in our area, and there are a lot of bamboo shoots every year. Only a small part of them are used for making bamboo shoots, and the rest are used for making bamboo shoots.

After peeling and washing, put the bamboo shoots in a pot to steam. After cooking, you can cut it into large pieces (for pickling) or small pieces (for stir-frying), put it in water to soak for about 2-3 days, and change the water several times during soaking.

If you don't soak it for a long time, the bamboo shoots will be bitter and not tasty.

To make bamboo shoot picklesIt's not easy.After soaking, you can cut the soaked bamboo shoots, buy five-color pork (a kind of pork),Mushrooms

And so on, chop them and make filling.

Stuff the filling into the bamboo shoots, and cook them in a pot. The fragrant bamboo shoot pickles are ready.SnailScallionSoupIntroduction

Snail is tender and has diuretic effect, which can be enjoyed while eating and have health benefits.The aroma of scallion is strong and fresh, and it has a brain-boosting effect. It is also known as a health-boosting vegetable.The snail scallion soup is delicious and fragrant, with a slight spiciness, which reflects the local traditional

Flavor.

The snail scallion soup is a local specialty in Guangxi, a delicious food in South China, and has good nutritional value.Snail is tender and has diuretic effect, which can be enjoyed while eating and have health benefits.The aroma of scallion is strong and fresh, and it has a brain-boosting effect. It is also known as a health-boosting vegetable.The snail scallion soup is delicious and nutritious, with good dietary benefits.SnacksFeatures.

Snail and Yellow Flower Vegetable Soup is a specialty soup of Guangxi, a local delicacy of South China, with good nutritional value.

The flavor of snails is delicate and tender, with diuretic properties, which can enhance health while enjoying delicious food.

The aroma of yellow flower vegetables is rich and the texture is tender, with effects on improving the brain system, commonly known as brain-boosting vegetables.

Snail and Yellow Flower Vegetable Soup has a delicious flavor and is rich in nutrients, with good dietary benefits.