All Wuzhou Snacks_Detailed Introduction to Wuzhou Special Snack Foods

, Guangxi Zhuang Autonomous Region, a prefecture-level city in the southeast of Guangxi, known for its "Green City and Water City" reputation and its status as one of the "Top 10 Most Promising Cities for Development in China," a "National Forest City," a "National New Energy Demonstration City," a "National Model City for Two Car Ownership," and a "City with the Most Charming Festivals."

Specialty Food Wuzhou Paper Chicken, Ice Spring Soy Milk,Snail,Beef Offal, Lychee Jelly Rice Noodles Boatfish Boat Noodles.Sticky Rice.

Boat Noodles

Introduction

Boat noodles are a famous Han Chinese snack in Guangzhou, Guangdong.It is one of the Guangdong noodle dishes. It is made by adding fish slices, fried peanuts, etc., to the noodles. Originally, it was made by some people living on the water using small boats to sell on the river.The river is called "Lichang River". In the evenings of summer, many literati and tourists come to play and boat. One of the boats specializes in selling "Boat Noodles".This dish combines many ingredients, which are not too messy, and has a crispy and smooth texture, as well as a fresh and fragrant taste, which is suitable for everyone. Boat noodles are famous for their smooth and soft texture, fragrant and fresh taste. Before eating, the noodles are cooked and simmered, with a fragrant aroma and a delicious taste. Whether on the street or in a five-star hotel like the White Swan Hotel, you can enjoy this unique Guangzhou dish.

Now, in Guangzhou, Hong Kong, Macau and other places, boat noodles are a must-have food. The term for boat noodles in the industry is "one turn".Historical and Cultural Background Historical OriginIn the old days, Guangzhou was located on the west side of the river, with lychee trees planted on both sides, which was part of the eight scenic spots of the old Guangzhou, namely "Lychee Singing on the River". Every summer evening, many literati and tourists come to this place to play and boat.

One of the boats specializes in selling "Boat Noodles", so it is called "Lychee Boat Noodles".

If the tourists on the shore or on another boat need it, the boat owner will bring the noodles one by one.

Gradually, even small shops on the land also sell this dish called Lychee Boat Noodles. The origin of the nameBoat noodles are a famous Han Chinese snack in the Guangzhou area of Guangdong. Legend has it that the authentic boat noodles should be made on a boat floating on the river. Therefore, it is called "Boat Noodles". Boat noodles are made with fresh shrimp, fish slices, green onions, egg threads, sea slugs, peanuts, puffed skin,

and fried dough sticks. The noodles are also cooked according to the method of boiling and steaming. They are cooked and then tasted immediately.

The characteristics of boat noodles are that the noodles are smooth and soft, with a fresh and fragrant taste, and combine the characteristics of many ingredients, which are crisp, smooth and delicious. In the old days, Guangzhou was located on the west side of the river. Every summer evening, many literati and tourists came to play and boat. One of the boats specialized in selling "Boat Noodles". Gradually, even small shops on the land also sell this dish called Lychee Boat Noodles. Now, in street restaurants, hotels or luxury hotels, you can enjoy this unique Guangzhou dish.Making Boat noodles are made with fresh river shrimp or fish slices. Later, sea slugs were also added. The ingredients are: sea slugs, fried peanuts, cold skin, green onions, ginger, and other ingredients. Cook the noodles immediately, with a fragrant aroma, a delicious taste, and a fresh and sweet taste. The main ingredients of boat noodles are fish, lean meat, fried dough sticks, peanuts, and green onions. Some also add puffed skin, sea slugs,

and beef.

Live fried snails Introduction It is one of the local specialties of Wuzhou.The live snails are carefully processed, and the snail tails are removed to make it easier to eat. Then add minced garlic, ginger,fermented bean curd, and a small amount of chili or pepper, then cook until nearly cooked, and then add pork bone soup to cook until the aroma of the snails is rich, and then eat it hot. Live snails are a local specialty of Wuzhou.The snails are delicious and nutritious. Making There is a very old method. First, put the live snails in a basin of water, then put the knife, spoon and other non-stainless steel utensils into the snail basin.The next day, you can find that the utensils are covered with snails, not only the bottom of the basin is covered with snail mud, and the snail eggs are also produced. If cleaned and repeated, the snails will continue to produce mud and eggs.

In this way, the snails will be cleaner.

Here, I would like to introduce to you a clay snail cutting tool, which is very simple: use a solid wooden board with a length of 260mm × 80mm, and nail a 1.5mm thick curved iron plate on it. The height of the iron plate is 280mm, and there are three holes of 18, 16 and 14mm on both ends. The other end is fixed on the wooden board. You can use it to cut the snail tails into the holes.

This is convenient and quick, and in a short time, a few pounds of snails can be "handled". After cleaning the live snails, remove a small portion from the tail to make it edible. Bamboo Shoots Brewing The brewing is the most important part of the production process. The most important ingredient is the water. The best water source is the spring water from Mount Zhai, and the river water is also very good. The second is the rice, which should be made from late rice, and the rice noodles made from early rice will not work. The third is the process. Half a night, half a night, dozens of pounds of rice, soak in water, then use a coarse mill, then use a fine mill, then use a fine mill to steam, only like this can make noodles.The noodles must be made with good ingredients, such as pork bones, fragrant spices, and other secret ingredients. When eating new noodles, you can also eat some other dishes, such as roast duck, roast dog, smoked pig, etc. This will make the noodles taste even more delicious.Chili Rice Noodles Introduction Rice noodles are a must-have local food in City. The Rice Noodle Festival also shows the status of this dish in. Historical and Cultural Background Every year, on the first day of the fifth month of the lunar calendar, is the traditional festival of people, called "Rice Noodle Festival". The history of rice noodles in is very long. According to legend, the birthplace of the Dragon Mother, the old villagers of, after the Dragon Mother returned and raised the five small dragons in the river, the villagers used the best

rice, and carefully processed into white rice noodles, and threw them into the river for the small dragons to eat. This tradition has been passed down for generations, and has become a local festival.

Every year, on the first day of the fifth month of the lunar calendar (i.e. the first day of the fifth month), everyone will make rice noodles and eat rice noodles. Over time, the first day of the fifth month has become the Rice Noodle Festival. MakingThe making of Rice Noodles is very important, which mainly depends on the traditional craftsmanship and water quality. First, select the water. The best water is the spring water from Mount Zhai, and the river water is also very good. The second is the rice, which should be made from late rice, and the rice noodles made from early rice will not work. The third is the process. Half a night, half a night, dozens of pounds of rice, soak in water, then use a coarse mill, then use a fine mill, then use a fine mill to steam, only like this can make noodles. The noodles must be made with good ingredients, such as pork bones, fragrant spices, and other secret ingredients.

When eating new rice noodles, you can also eat some other dishes, such as roast duck, roast dog, smoked pig, etc. This will make the noodles taste even more delicious. Convenient and fast, a few pounds of snails can be "finished" quickly.

Chenxi Bamboo shoots Braised

Brief introduction

Chenxi is a beautiful place with mountains and rivers. Due to its unique conditions, bamboo resources are very abundant. The lush bamboo forest covers the sky and the green leaves. Every spring, bamboo shoots on the riverbanks and in the mountains emerge from the soil with the spring rain, and people always take back baskets of tender green and lovely bamboo shoots to make a delicious dish—bamboo shoot braised.

Method

If you come to Chenxi, the friendly and simple people of Chenxi will treat you with this delicious and delicious dish. It is simple and easy to make, so those interested can try it. Ingredients: The best is to use mountain bamboo shoots. First, put the tender, freshly harvested bamboo shoots in a pot with water and cook over high heat for about half an hour, then take them out and put them in cold water to soak for about 5 hours, then you can take out the bamboo shoots and rub them with your hands to remove the bitterness, Also prepare an appropriate amount of Pork Salt,Soy sauce, Peanut oil,Green onions.Star anise Coriander, starch Sugar.Sesame etc. First step: Remove the bitter taste from the bamboo shoots, then cut them into about 2 inches long, and then use chopsticks to cut them into even and appropriate bamboo shoots. Second step: Chop the meat. First, cut the pork with a ratio of fat and lean into pieces, then add washed green onions, green onions, coriander, etc., and then add appropriate amounts of salt, starch, soy sauce, etc., and mix and chop into meat. Third step: Wrap the cut bamboo shoots with meat, try to pack them tightly and neatly, about the size of a fist is enough. Fourth step: Fry the bamboo shoots. Heat the oil in a clean pot, then gently place the bamboo shoots in the pot, cover the pot with a lid and cook over low heat. During the frying process, stir it up in a timely manner, and add a small amount of peanut oil and water to the four sides of the pot from time to time to avoid sticking and burning. When the bamboo shoots are golden brown on both sides, you can evenly pour in sesame, pepper, starch, soy sauce, etc., made into a sauce, and then use a spoon to serve. Features: Golden yellow, fragrant, original flavor, tender and delicious, not greasy, endless aftertaste.

Chenxi Rice noodles

Brief introduction

Chenxi rice noodles are a must-have local delicacy in Wuzhou, Chenxi City. Every year's Chenxi Rice Noodle Festival further demonstrates the status of this snack in Chenxi.

History and culture

Every May 1st of the lunar calendar is the traditional festival of Chenxi—Rice Noodle Festival. The history of Chenxi rice noodles is long. According to legend, it originated in the Spring and Autumn period. The old people in Chenxi, the birthplace of the goddess Longmu, returned to the village of Chenxi, where Longmu lived, when the five small dragons returned to the sea, they used the best Rice, carefully processed into white rice noodles, and threw them into the river to let the small dragons taste the local food. This tradition has been passed down for generations. Every first day of May of the lunar calendar (i.e. May 1st of the lunar calendar), everyone will make rice noodles and eat rice noodles. In the end, May 1st became Chenxi Rice Noodle Festival.

Method

The production of Chenxi rice noodles is very exquisite, the key is its traditional craftsmanship and water quality. First, the water should be selected. The best water for making rice noodles is the water from the Big Well and the Chenxi River. Second, the rice should be selected. The best rice to use is late-ripening rice. If you use early-ripening rice, the rice noodles will be affected. Third, the craftsmanship, the so-called "three grinding and one soup" is the key. Get up at midnight, soak 30 pounds of rice, and grind it through coarse, fine and fine grinding to make rice noodles. This type of rice noodles can be twisted and pulled with your hands without breaking.The best rice noodles also need appropriate seasonings, which is a secret. The seasonings must be made from pork bones and spices and other secret ingredients, and when mixed with rice noodles, you will be hooked and have endless aftertaste. When eating new village rice noodles, you can also match related braised dishes, such as roasted duck, white dog, grilled pig, braised pig's feet, etc., which is more delicious.

ChenxiWhen eating New Village rice noodles, it is often paired with related braised dishes, such as roast duck, white pork, separated mountain, and braised pork skin, which enhances the taste.

Cengxi Tofu Steamed Tofu

Introduction

Chengxi has a delicious and flavorful local specialty dish called steamed tofu, also known as fried tofu. Legend says that tofu originated in Han Dynasty's Huainan, and due to its deliciousness, it spread throughout the Jiangnan region. During the Song and Yuan Dynasties, tofu had become a very common food. When tofu arrived in Chengxi, the hardworking and intelligent people of Chengxi continuously processed and developed it, creating a unique local dish.

Now, every family and every occasion, including celebrations and welcoming guests, cannot be without this traditional dish! When friends from outside visit, they will definitely order this delicious specialty dish.

Recipe

To make steamed tofu, you first need to prepare the meat filling. The meat filling can be made with pork,chicken fish, beef (which will be drier than the other three), or other meats. You can adjust the meat filling according to your personal preferences, but most people use pork. The meat filling can also be added with chives, green onions,leeks or mushrooms and other ingredients. You can also add aged tangerine peel or peanut powder. Then, cut the tofu into many thin slices about half a centimeter thick, with two slices of tofu sandwiched with the filling, and then you can put the steamed tofu into the pot. Some people cook steamed tofu in a pot, while others fry it. However, most people usually choose to fry it. After the steamed tofu is fully cooked, you can add green onions, cilantro Main Ingredients:.

White Tofu 500g, fresh, peeled Pork Belly 200g (If you prefer, you can replace it with chicken, frog legs) Auxiliary ingredients: 150g of chives, 50g of cilantro, 50g of green onions Seasonings: 15g of salt, soy sauce

50g, 10g of five-spice powder, 5g of black pepper, 5g of Cantonese preserved tangerine peel, 5g of star anise powder, 5g of ginger powder (if you don't want to be lazy, just add thirteen spices)

Production process:1. Cut 300g of tofu into slices (0.5x5x5cm) and spread it on a oiled tray; 2. Prepare the meat filling: chop the pork belly into small pieces, add the auxiliary ingredients, seasonings, and then chop it into a meat paste.

3. Place the meat paste on the tofu slices, filling about two-thirds of the tofu slice area;

4. Cut the remaining 200g of tofu into thin slices (0.3x5x5cm) and place it on the meat paste, completely covering the meat paste. The edges of the tofu should be flush with the bottom of the tofu, like covering a quilt, creating a shape like

meat buns

5. Heat the oil in a pan, put the tofu blocks into the pan and arrange them neatly, then cover the lid and cook over low heat, add oil to the edges every 5 minutes, use a spoon to move the tofu blocks to avoid sticking to the pan;

6. After 10 to 15 minutes, when the bottom of the tofu turns yellow, use a spoon to flip the tofu blocks and repeat the above steps;7. After 10 to 15 minutes, when the tofu is cooked through, use starch and soy sauce to thicken and cook, and then serve.；

Key: This dish requires patience and a complex process, and the main cooking method is steaming, not frying.

When making meat buns, be careful and pay attention to the technique.

When frying, the heat should not be too high, and you should stir it frequently to prevent it from burning.

Mountain Pork BunIntroductionAmong the delicacies of Mengshan, the most famous is Mengshan Pork Bun.

This is a local specialty dish that has been passed down for a long time, and it is a treasured food for the people of Mengshan.

In the 1980s, the wind of reform and opening up swept across the entire country, and the clever people of Mengshan, who had mastered the skills of making and selling pork buns, went out of the mountains and set up stalls in surrounding counties and cities, and wherever they went, Mengshan pork buns were always warmly welcomed.

This smallpork buncan be steamed, fried, cooked in soup, or added to hot pot. It is delicious, juicy, and never greasy, making it suitable for people of all ages.Many people from Mengshan have become rich by making and selling pork buns. History and Culture The story of Mengshan Pork Bun is closely linked to the history and culture of the region. Mengshan Pork Bun is made with five ingredients: snake meat, chicken meat, fruit bat meat, fish skin, and various seasonings. The five ingredients are said to have various health benefits, such as:

Snake meat: expels wind and dehumidifies

Chicken meat: nourishes yin and kidneys”

Fruit bat meat: nourishes and strengthens blood

Fish skin: nourishes and strengthens marrowWood ear mushrooms: promotes blood circulation and removes blood stasisGreen onions: invigorates the stomach and promotes digestion

Lemon leaves: nourishes the liver and promotes digestion

Chrysanthemum flowers: clears the heat and detoxifies

Wet starch: helps to absorb nutrients

Pork fat: provides energyHigh-quality soup: nourishes the body

Snake soup: nourishes yin and kidneys, expels wind and dehumidifies The combination of these ingredients creates a unique and delicious flavor, and it is said to have various health benefits, such as:

It can treat wind and dampness, joint pain, paralysis, and other diseases.

Eating it regularly can improve complexion and longevity.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations. The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

The original version of this dish was developed by the people of Mengshan, and it has been passed down for generations.

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