All About Linyi Snacks_Specialty Food Introduction of Linyi Snacks

Linfen is one of the important cradles of the Huaxia nation and a of Yellow River civilization, known as "the hometown of plum blossoms," "paper-cutting homeland," and "drum beating homeland."

Characteristics Local delicacies Include:Beef Ravioli noodles, grated tadpoles, meat noodle soup,Potatoes Starch, mixed stir-fried, Sichuan-style noodles, ear-piercing noodles, steamed noodles Yak Noodle soup And Rice vermicelli Mixed broth, Corn Flour Mushrooms, fried dough sticks, Cold tofu,Wu Family Sausage Introduction

Wu Family Sausage is a traditional delicacy of Linfen with nearly a century of history.The main ingredients for Wu Family Sausage include chicken and pork heart, liver, intestine, stomach, trotter, neck, head, etc.

Its finished product has a brown color with golden highlights, a delicate taste with grassy aroma. It is not greasy even if it is fatty, and not tough even if it is lean, with lingering fragrance;

Especially in the hot summer, it attracts no flies and does not spoil for three days. It was created by Wu Lao Guang at the end of the Qing Dynasty and early Republican era. The Wu family has exclusively operated it over three generations. It remains famous after more than a hundred years. Wu Family Sausage is a traditional meat product of Linfen brothers Wu Baoyuan and Wu Baochen. It dates back to the late Qing Dynasty, having more than 100 years of history. PreparationMain ingredients:Pork

(Fat and lean)(5000 grams) Auxiliary materials: Szechuan pepper(5 grams), cardamom(5 grams) ginger(5 grams)

alpinia (5 grams) sand ginger (5 grams) cubeb (5 grams) dried tangerine peel (5 grams) licorice root (5 grams)star anise (5 grams) cinnamon bark (5 grams) fennel seed (5 grams) fresh ginger (5 grams) citrus aurantium (5 grams)Seasonings: white sugar (50 grams), salt (150 grams) Preparation method: 1. Remove all the hair from the pork, roast it over an open flame to remove any remaining downy hairs and wash thoroughly; cut into large pieces;2. Boil with old broth for 2500 milliliters, add salt, water for 2500 milliliters, and various spices (Szechuan pepper, cardamom, ginger, etc.), then place the marinated meat blocks in a container. Usually marinate for 7 days;3. Adjust the marinating time according to the quality of the meat and the season; 4. Cook the marinated meat until it is about three-quarters done, drain the water;5. Using sugar

and sawdust, smoke until golden yellow, slice and serve. Cat EarsIntroductionCat ears are a traditional Han Chinese in Shanxi and Shaanxi provinces. Despite its name suggesting it is made from cat ears, it is named so due to its shape resembling a cat's ear.In northern China, cat ears are usually eaten as the main dish, while in southern regions, they are more often consumed as snacks or desserts. Historical and cultural background

Cat ears are a popular in the Jinnan (Yuncheng, Linfen), Jinzhong, Jinnorth areas of Shanxi province.

They have a chewy texture, easy preparation, versatile with various types of flour and soups. They are loved by many for their simple making process.

In the central part of Shanxi, people make it from white flour andhulled millet, while in northern Shanxi and Xinzhou regions, they use oat or buckwheat flour, calling it "rolled dumplings" or "tubuduhu."Due to the soft texture of oatmeal, cat ears can be made into various patterns like flowers and whiskers. Cat ears originated in northern China, mainly in the Jin dialect areas such as central and northern Shanxi, western Inner Mongolia, Zhangjiakou, etc. This type of food is common in these regions and called "gutuor."

In the Guanzhong area, a similar dish is also made known as "mashiyi (ma cid)".

Preparation method1. Place wheat flour in a bowl.2. Add salt to the water used for kneading dough. 3. Stir with chopsticks until it forms sheets.4. Knead by hand to achieve "three clear" - clean hands, clean bowl, and clean dough.5. Cover with a damp cloth and let rest for 30 minutes. 6. Cut into strips then into small pieces the size of your finger joints.7. Use your thumb's tip to press forward and twist to form cat ear shapes. AnzeHamIntroductionAnze ham is a traditional delicacy from Shanxi, with over 300 years of history in production. This ham has a clear red and white color, rich aroma, and delicious taste, renowned both within and outside the province. The method involves using wheat flour,buckwheat flour and so on, mixed well and cut into small pieces. Using the thumb of your hand, a cat's ear is made by pressing it on the board. Boil in clear water, then remove and serve with vegetables or broth. Due to its shape resembling a cat's ear and the difficulty for people outside Shanxi Province to pronounce its name in Jin dialect, it is also known as "Cat Ears". In some regions, it can be made using spelt flour,steamed and eaten after being cooked. Spelt has a unique taste; it is harder to digest than wheat flour, making it more filling.

The method involves:

1. Place wheat powder in a bowl.millet flour in the bowl.

2. Add a little salt to the water for mixing.

3. Mix with chopsticks while adding water, until it forms a sheet-like shape.

4. Knead by hand until achieving "three shine" - clean bowl, clean hands, and clean dough.

5. Cover the dough with a damp cloth and let it rest for 30 minutes.

6. Cut into strips, then into small finger-sized pieces.

7. Using your thumb's pad, press and push to form a cat's ear.

Anze ham

Introduction

Anze ham is a traditional delicacy from Shanxi with over 300 years of production history. This ham has a distinct red and white coloration, a rich aroma, and delicious taste, enjoying a reputation both within and beyond the province. According to the Annals of Anze County, "In addition to Jinhua ham, Anze ham is considered the best, and also one of the finest local products."

Historical Culture

According to the Annals of Anze County, "In addition to Jinhua ham, Anze ham is considered the best, and also one of the finest local products." Those who have been away from home often buy it as a gift for their friends and family." It is said that during the late Ming Dynasty, a person from Jinhua went to Yueyang County (now known as Anze County) to serve as the county magistrate. This county magistrate, far from his hometown, frequently missed the delicious Jinhua ham. However, Yueyang County is rugged with hills and valleys, sparsely populated, and difficult to travel through, making it impossible for him to fulfill his desire of eating Jinhua ham even though it was several thousand miles away in Zhejiang Province. Later, he came up with a plan: He invited a master who made Jinhua ham from his hometown to Yueyang County, where they followed the traditional processing techniques to make "Jinhua ham."

After tasting the ham, the county magistrate was delighted and satisfied." This tradition continued until the ham became a local specialty." In the Qing Dynasty, Yueyang ham had spread as far as Beijing, being regarded as one of the finest hams in the country. In 614 AD, Yueyang County changed its name to Anze County, and accordingly, Yueyang ham was renamed "Anze ham."Despite its beauty, the production of Anze ham has not been smooth sailing.

By the time of the Republic of China, heavy taxes and rising transportation costs caused a decline in sales, leading to complete cessation during the Anti-Japanese War era. After liberation, production resumed for Anze ham. Although Anze ham originated from Jinhua ham, it has its unique features in terms of raw materials and processing methods. How to Make

Generally made after autumn, select smaller, leaner pig hind legs, approximately 6-6.5 kilograms each.

First, rub the leg with salt and nitrate several times. Then place it in a brick-lined pit." These pits are indoors, about the size of a single bed. After stacking the ham inside, keep the indoor temperature above 30°C for one month. Rub again after one more month; repeat this process three to four times over four to five months. By early spring, remove the salted legs and coat them with small-grain sesame oil before drying under the sun. Coat and dry repeatedly until the ham is fully processed.

Typically, one kilogram of fresh meat yields 0.5 kilograms of ham, mostly available around Qingming Festival. Anze ham can be prepared in various ways. Before eating, cut into small pieces and soak thoroughly to remove excess salt and nitrate before cooking. Due to its high content of nitrate and salt, soaking significantly reduces these levels; this is also why it has a long shelf life without spoilage. Served as "canned food," it can last for 2-3 years with unchanged taste." Yángzá GéIntroduction Yángzá Gé, a local delicacy in Shanxi Province. Legend has it that eating Yángzá began during the Yuan Dynasty. The name was given by Kublai Khan's mother.

Originally from Huainan, Yángzá became famous in northern Shanxi.

" In the past, people in Huainan and Inner Mongolia ate mutton differently; while Mongolians only consumed meat, residents of Huainan innovated with heart, lungs, liver, intestines, blood, and other organs.

Clean these organs, cook them until tender, finely chop, mix with pepper, chili, salt, garlic, scallions, ginger, and some broth. Serve with vermicelli for a unique dish. Now it has developed into local cuisine in Shanxi Province. Historical CultureWhen Kublai Khan traveled south to the Jin region, his mother, Empress Zhaosheng, fell ill while passing through Quwo County. A renowned doctor named Xu Guozhen treated her and restored her health, becoming a trusted imperial physician for her later years." The doctor's mother, Han, was an excellent cook who accompanied her son to serve the empress. Empress Zhaosheng noticed Mongolians discarded sheep offal, which she thought was a waste. She cleaned and cooked these organs with garlic, pepper, making them delicious. Impressed by the taste, Empress Zhaosheng named this dish "Yángzá Tuò" (translated as "Yáng Offal")." This tradition spread among common people and eventually became a local specialty. How to Make There are different ways of making Yángzá Gé in Shanxi Province, mainly categorized into Southern, Central, and Northern styles. The Southern method (Quwo) emphasizes clear broth and rich flavor." Generally, the process includes washing, boiling, cutting, and serving.Central style (Taiyuan) uses more ingredients and adds onion, ginger, cilantro, and sometimes tofu to the broth for a different taste. Northern style (Datong) is simpler, using large pots to boil everything together.Yellow Rice Steamed Cake IntroductionYellow rice steamed cake is a traditional delicacy in Linying.

" Soak fresh yellow rice for several hours in cold water. Meanwhile, cook red jujubes and red adzuki beans separately.

Layer the cooked ingredients (rice, jujubes, and adzuki beans) on a steamer, steam until fully cooked, then pour boiling water over it repeatedly to make the cake soft and fluffy." Finally, press into a mold with sugar for serving. How to MakeSoak fresh yellow rice in cold water for ten hours. Meanwhile, cook jujubes and red adzuki beans separately until tender." Place the soaked rice on a steamer layer by layer (rice, beans, jujubes) until fully cooked, then pour boiling water over it repeatedly to make the cake soft and fluffy.Press into a mold with sugar for serving. The process involves soaking yellow rice and other ingredients in water, cooking them separately, layering on a steamer, and repeating the steaming process multiple times. Adjust according to personal preference by cutting or shaping as desired.

The method involves:

Lamb offal in Shanxi is called by different names and prepared differently across various regions. Representatives from southern (Quwo), central (Taiyuan), and northern (Datong) areas have distinct methods. The southern area emphasizes long, slow cooking with clear broth, resulting in a milky white soup that has a rich aroma. The preparation involves washing, boiling, cutting, and seasoning steps; the process is refined. Central region (Taiyuan) includes all ingredients, adding scallions, ginger, and cilantro when boiling and seasoning. Some add vermicelli and tofu, offering a unique taste.Northern region (Datong) has a more rugged preparation and eating method; large pots are placed over high heat to cook everything together, served as needed without strict rules. glutinous millet rice IntroductionGlutinous millet rice is a traditional delicacy from Linfen.

Soak fresh glutinous millet in cold water for several hours. Meanwhile, cook red dates and red adzuki beans separately in another pot. After draining the glutinous millet, place it layer by layer with adzuki beans and red dates in a steamer basket, then steam until done. Pour hot water over it repeatedly to ensure thorough cooking.

Finally, press into a cake shape in a clay bowl, adding sugar before serving; the texture is soft and fragrant.

milletcooked rice Introduction Glutinous millet cooked rice is a traditional snack from Linfen. Soak fresh glutinous millet for ten hours in cold water. Meanwhile, cook dried red dates and red adzuki beans separately in another pot.After draining the glutinous millet, place it on an iron plate over a large iron steamer; layer with adzuki beans and red dates. Steam for one hour. Finally, press into a cake shape in a clay bowl, adding sugar before serving; the texture is soft and fragrant. The process of making cooked rice involves soaking fresh glutinous millet for 6-7 hours. Meanwhile, soak dried red dates and adzuki beans in water for the same duration. After cooking them separately, drain the glutinous millet and steam it half-cooked in a steamer basket. After removing from the steamer, sprinkle with some water, then return to steam until fully cooked.

Next, press into a cake shape in a clay bowl using a specially made steamed rice mold (a wooden ball with a long handle). Add the cooked red dates and beans, stir well with a spatula, and continue pressing until the mixture adheres; it can be eaten at this stage.

Alternatively, you may cut the cooked rice into mashed potatoes 300 grams, 500 grams of turnips,peas 50 grams, and 400 grams of chicken fat. Then scoop out the yellow millet and place a large iron pot with an iron tray on it. Lay down steaming plates, layer by layer, of yellow millet, kidney beans, and red dates, and steam for about one hour. Finally, press into cake form in a magnetic basin, add glutinous rice sugar-coated yellow millet, and the dish is ready to eat with a fragrant and soft texture. The process of making steamed rice is very detailed. Soak fresh yellow millet in water for 6-7 hours, soak red dates and kidney beans separately in water for 6-7 hours, then cook them until tender and set aside. Then scoop out the yellow millet, steam it half-cooked in a wok. After unsteaming, sprinkle an appropriate amount of water, then re-steamed to completion. After unsteaming, use a specially made steaming cake press (a wooden ball with a long handle) to form into cake shape in a magnetic basin. Add cooked red dates and beans, stir evenly with a spatula, continue pressing until the red dates, beans, and rice stick together, then it's ready to eat.

You can also cut the steamed rice according to your taste.Cake-like, fried in oil until golden, then sprinkled with sugar before serving.

Xiangning White Flour Oil Cake

Introduction

Also known as fried cake,and year cake, or date cake, it is one of the representative local snacks in Shanxi. Ingredients include white flour, sugar, and oil. This snack is round like a pancake, shaped like a drum, colored golden like copper, with a strong aroma. Left uncovered on a plate, it remains crispy for up to seven or eight hours.

Preparation

1 kg of flour, 1.2 kg of water, 300 grams of sugar, 300 grams of oil

1. Mix the sugar with 1 kg of flour in a ratio of 1:0.3 to prevent the sugar from flowing.

2. When the water in the pot is boiling, pour the flour into the pot and stir vigorously with a rolling pin until the water and flour are well combined. If the dough is too hard, add some water; if it's too soft, do not add more flour. When the dough no longer sticks to your hands when touched, transfer it onto a work surface. Cover the dough with a wet cloth and cut it into small pieces to release air.

3. After cooling down, mix the cooled dough with 300 grams of dry flour and knead well before piling up. Leave for one or two hours in summer, several hours in winter to ensure the cake inflates properly when fried.

4. Knead the dough twice or more after mixing it with dry flour to prevent it from becoming "dead" cake. To ensure a crispy exterior, mix 300 grams of dry flour into each kilogram of cooked dough and knead thoroughly. With this process,you can get approximately 60 cakes per kilogram of dough.

5. Before packing the cakes, apply oil to your hands to prevent sticking. After filling with sugar, press down flat and fry.

6. Control the heat carefully during frying. When the oil in the pan starts to splatter, it's too hot; when there are no ripples but only steam, the temperature is too low. When you see a gentle bubbling of the oil, add the cakes and they will float up. This indicates perfect heat. Fry in small batches, flipping frequently to achieve crispness, aroma, color, and flavor.

7. After frying, place the cakes uncovered on a wire rack or plate; they remain crispy for seven or eight hours when stored in a well-ventilated area.

Quwo Lard Beef

Introduction

Quwo lard beef is a halal food with unique taste and style, a historic local specialty of the former Jin capital (now Quwo). Legend has it that this variety was created by Ma family residents in the city over 300 years ago. Known for its presentation on small carts adorned with "halal" signs and large red umbrellas, it is locally known as the "cart beef."This traditional delicacy is cherished by both locals and visitors. Preparation

Soak fresh beef in clean water to remove impurities before washing. Marinate for a week using edible nitrate and salt. Boil with salt and spices, then remove bones and press into blocks before serving on a cart.

Use a moon-shaped knife to cut the meat thinly. Serve hot or cold as desired by customers.Beef MeatballsNoodlesIn Linfen,

one cannot miss beef meatball noodles. These are affordable street foods found on every corner in the city, favored especially for those who enjoy spicy food.

The preparation seems simple:

pre-cooked noodles simmered with a rich and fragrant broth made from chili peppers and beef bones.Inside the soup, meatballs are visible topped by a thick layer of chili oil. Serve hot, pouring boiling soup over steaming noodles, adding slices of beef and fresh herbs if desired. The dish is extremely spicy yet tingling, inviting everyone to eat until they sweat profusely. Locals call it "eating a large bowl of beef meatball noodles."

History Beef meatball noodles originated in the 1970s and were pioneered by Linfen Muslim Mr. Bai Rongxiang, who combined authentic beef with special meatballs and handcrafted noodles infused with unique herbs and spices. The signature broth is made from slowly simmered beef bones, enhancing its distinct aroma and flavor.Preparation Ingredients:

750 grams of beef leg,150 grams of eggs, 400 grams of onion heads, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken oil, 15 grams of salt, 2.5 kilograms of beef broth, half a bay leaf, one dried red pepper.

Hing and monosodium glutamate to taste. Process:

1. Clean the beef, cut into pieces, and mix with 100 grams of onion heads, then use a meat grinder twice and chop again by hand. Add 5 grams of salt, 50 grams of chicken oil, pepper powder, MSG, and eggs to mix thoroughly.

Add 150 milliliters of water while stirring continuously until a smooth dough forms.2. Boil the meat paste in a pan and shape into 20 balls, then cook for one boil before draining off the broth and rinsing the balls with cold water to remove any foam. 3. Clean carrots, onion heads, peel potatoes, and cut them into small cubes.

4. Heat 200 grams of chicken oil in a pan until moderately hot; add carrot and onion cubes along with bay leaf, pepper powder, and dried red pepper to simmer the vegetables until soft.

Add beef broth, MSG, and salt, then put in diced potatoes and meat balls, cooking for two boils before serving.

5. Serve each portion with five grams of peas, twelve meatballs, and soup. Linfen Mutton Soup Introduction With a long history, Linfen mutton soup is widely enjoyed in the city's streets and alleys.Radish 300 grams,pea 50 grams,Fine salt 15 grams, beef broth 2.5 kilograms, half a bay leaf, one dried chili pepper.Black pepper cooking oil Monosodium glutamate each in appropriate amounts. Process:

1. Wash the beef and cut it into pieces. Peel and chop 100 grams of onion, mix with the beef and process twice through a grinder and then chop again by hand. Place in a bowl, add 5 grams of fine salt, 50 grams of chicken fat, black pepper, monosodium glutamate, an egg, stir to mix well, add 150 milliliters of water, stirring as you pour, until forming meat paste.2. Boil water in a pot and use it to form about 20 meatballs by squeezing the meat paste. Place these into a boiling water pot, cook for one boil until they float, drain off the broth, rinse with cold water to remove foam, then place in a colander and drain.3. Peel and chop carrots, onion, cut potatoes into 40 pieces.4. Place 200 grams of chicken fat in a pot and heat to five-tenths hotness.400 grams,Carrots first put in radish cubes and onion cubes, then add bay leaves, pepper powder, and dried chili peppers. Cook by stir-frying and simmering, adding Beef broth, monosodium glutamate, fine salt, stir until well-seasoned, add potatoes and cook until almost done. Add meatballs, bring to a boil twice then simmer on low heat for a while.5. Serve by dividing into 10 portions, each with 5 grams of peas, 12 meatballs and broth.

Linfen mutton soup

Introduction

Linfen mutton soup has a long history and unique taste, shops selling this dish are found throughout the streets of Linfen city.

The history of Linyang Yang Tang can be traced back to the Northern Wei Dynasty during the Tuoba period, and it is said to have a history spanning thousands of years. Now, only three time-honored brands are widely known in the alleys: Quwo Yang Tang, Linfen Auntie's Divine Yang Tang, and Zhaocheng Yang Tang. Each has its own unique taste, yet even picky diners cannot determine which one is superior.

Cultural History

Quwo Yang Tang

The origin of Quwo Yang Tang is a topic of discussion in the community with two versions. One says that during the Yuan Dynasty when Kublai Khan passed through Quwo, he found it wasteful to discard the animal's intestines after eating. He ordered them to be collected and washed thoroughly before being put into boiling pots along with spices like Sichuan pepper, green onion, and chili for cooking. This unexpectedly resulted in a delicious soup that became a popular local delicacy.

Another version claims that during the Northern Wei Dynasty when the Tuoba moved to Shanxi, they discarded their leftover meat bones. The locals repurposed these bones into a tasty broth rich with nutrients. The second theory is more widely accepted and suggests Quwo as the birthplace of Yang Tang.

Most Quwo Yang Tang shops have large iron pots in which the soup is continuously simmered for extended periods, containing mainly meat bones, heads, intestines, and meat.They continue to be cooked until a milky white broth forms. The key to achieving this milk-white broth lies in cleanliness: any bone or meat put into the pot must first be thoroughly cleaned before being added. Quwo Yang Tang is particularly distinctive for its preparation of chili oil, which involves heating the lamb fat and mixing it with chili powder while it's still warm. Lovers of spicy food can add this mixture to enhance their enjoyment of the soup. The milky white color of Quwo Yang Tang comes from local water quality. Enjoying it hot, spicy, and salty is considered the ultimate experience. Visitors must go there to truly taste it. Zhaocheng Yang Tang

While similar in some ways to Quwo Yang Tang, Zhaocheng's preparation methods differ somewhat, with a unique name that reflects its ingredients: "yamazi."

"Yamazi" emphasizes the variety and texture of its ingredients. The soup includes heads, hooves, blood, liver, heart, intestines, and various cuts of meat.

These are combined in an array of tastes and textures, making it both flavorful and nutritious. Yamazi is a specialty of Hongtong County and originated during the Yuan Dynasty. Its distinctive feature lies in its clear soup. Only basic seasonings such as salt, chili oil (made from lamb fat), and green onion are added to theclay pot. It requires strict cooking techniques with careful preparation of ingredients like intestines cut into different shapes.

The dish is simmered on a low flame and garnished with thin noodles. Diners can enhance their experience by adding spicy sauce, cilantro, green onion, or ginger powder as per taste. Its rich flavor and thick soup make it a satisfying meal that leaves diners feeling warm and full. Recommended to visit the Zhaocheng Yang Tang shop on Yingchun Street for genuine flavors. A short walk from the train station offers an authentic experience. Auntie's Divine Yang Tang Auntie's Divine Yang Tang is well-known in Linfen, opened over 20 years ago and a favorite among locals named after her hometown village, Jindian Town. Its hallmark is its thick, white soup, large vermicelli, pure lamb blood, and carefully prepared meat using only fresh ingredients. The soup is made from bones of the animals.

All meat cuts are cut into large pieces then sifted through a homemade bamboo sieve to remove any small fragments before cooking. Vermicelli comes from specially made potato starch. A variety of secret recipes are used, resulting in rich, salty, and aromatic flavors. The soup is trademarked by the shop. The taste is so thick and satisfying that it rivals a full banquet. It's both affordable and convenient to enjoy. Recommended shops include those on Yingchun Street. Just walk about 50 meters from the train station for an authentic experience.Hongtong Yuanxiao Hongtong Yuanxiao is famous in Hongtong County, with a history dating back to the Song Dynasty due to its unique water quality. The secret lies in using high-quality glutinous rice from Huoquan Spring. The process involves a meticulous rolling and coating technique that preserves both texture and flavor. Unlike regular yuanxiao which uses fat to improve mouthfeel, Hongtong Yuanxiao uses traditional techniques of rolling, sticking, and tossing for a smooth outer layer while keeping the inner filling intact. It's less greasy but equally delicious. The method ensures that each bite is moist, sweet, and aromatic, satisfying without overloading with fat or sugar. Hongtong Yuanxiao holds cultural significance as it represents the refined culinary art of Shanxi Province. The story begins in the 1960s when Hongtong County's confectionery department specialized in making various sweets including yuanxiao. These were popular during festivals for their symbolic meanings.

Due to automation and modernization, traditional methods are now rare, with only a few local workshops still practicing this craft today.

Preparation

[Ingredients] 500 grams of glutinous rice flour, about 50 grams of water (temperature: year-round use cold water), 150 grams of sugar, 30 grams of osmanthus flowers, 15 grams of roses, 50 grams of sesame seeds, 50 grams of peach kernels, and 30 grams of green or red threads.[Preparation] 1. Crush the sugar with a rolling pin into small pieces, mix in the osmanthus flowers, rose petals, sesame seeds, peach kernels, and green or red threads, and combine well to form the filling.2. Heat the syrup to dissolve it before pouring it over the filling. Mix by hand and mold into shapes using a square frame made of metal, about 57 cm in length and width with a height of around 1.5 cm.3. Press the mixture evenly with a rolling pin, remove the mold, and cut the filling into small squares approximately 1.5 cm on each side. 4. Place the squares onto a sieve and roll them in cold water to form round balls.5. Cover these balls with additional rice flour, roll again in water, and repeat until all the flour is used. 6. These balls can be cooked by boiling or fried for serving according to personal preference.

Both methods offer unique flavors: steaming allows for a broth-based meal, while frying enhances the sweetness of the sugar sauce.

Hongtong glutinous rice balls

Introduction

Glutinous rice balls are widely enjoyed by people in China, those from Shanxi province, especially those from South Gate Cave, Hongtong and Old Mouse Hole in Taiyuan, are the most famous.

The Hongtong glutinous rice balls gained fame during the Song dynasty era. This fame is attributed to the superior quality of the glutinous rice used, which is irrigated by Huo.Glutinous rice due to its superior quality. It is said that this type of glutinous rice was once selected along with "Qinzhong yellow"Millet They were jointly selected as tribute items for the emperor.

Hongtong Osmanthus The Hongtong osmanthus-flavored glutinous rice balls are different from regular glutinous rice balls, as the latter may become greasy and unpleasant to eat when too much lard is added for a smooth texture. The Hongtong osmanthus-flavored glutinous rice balls use techniques such as "rolling", "adhering" and "shaking" to coat the inner filling naturally with the outer layer of glutinous rice, ensuring even distribution while preserving nutrients.Sweet dumplings Add these ingredients to the glutinous rice balls to achieve a smooth texture in the glutinous rice ball, but consuming them in large quantities can be excessively greasy. In the production of Huadong osmanthus-filled glutinous rice balls, "rolling," "sticking," and "tossing" methods are used. The filling naturally wraps itself in the glutinous rice flour coating through a sieve, forming uniform round shapes. This method ensures the maximum retention of nutritional components in both the glutinous rice ball and the filling, as well as its stickiness, fragrance, and sweetness, achieving a dissolve-in-mouth mouthfeel with an outer softness and inner richness.Pig fat and

Historical Culture

When discussing glutinous rice balls, one must mention Shanxi province and specifically Hongtong's osmanthus-flavored glutinous rice balls within it. The making process of Hongtong osmanthus-flavored glutinous rice balls involves the techniques from the 60s when Hongtong County's food department was responsible for producing and selling them, directly managed by the catering service company of the county.Zongzi sweet treats like Rice wine millet dumplings, During that time, glutinous rice balls were a must-eat delicacy during festivals. Perhaps because they brought more blessings to people. As recalled by technician Mr. Yao from the food department at that time, the biggest day for selling was during Lantern Festival, with over 700,000 pieces sold in one day. The workers had to work several days and nights nonstop just to meet demand. This shows the good reputation of osmanthus-flavored glutinous rice balls in Hongtong County and their popularity among residents. However, with the advancement of modern automation, southern-style glutinous rice balls began to gain widespread attention and mass production. The traditional northern method of making them by hand gradually faded away. Today, only a few small workshops in Shanxi and Shaanxi provinces still carry on this tradition, and among them, there is only one left in Hongtong County: Mr. Yao's.

Preparation

[Ingredients]

500 grams of wet glutinous rice flour, about 50 milliliters of water (temperature: cold water throughout the year), 150 grams of sugar, 30 grams of osmanthus flowers, 15 grams of roses,Sesame 50 grams,Peach kernel 50 grams, 30 grams of red and green thread, 15 grams of syrup.

[Preparation]

1. Crush the sugar with a roller, mix it in a bowl with osmanthus flowers, roses, sesame seeds, peach kernels, and red and green threads; stir to combine well into filling. Place syrup on heat until boiling then pour over filling, knead evenly, fill a square metal mold (about 57 cm x 57 cm, height about 1.5 cm) and press with a roller to make the density uniform, remove mold, use a ruler to press the filling and cut it into 1.5 cm squares. Pour onto a bamboo sieve, use hands to roll back and forth on the sieve until forming round balls, then dip in cold water once, add 50 grams of glutinous rice flour, roll and stick for 7-8 times, until all flour is attached, form into rounds; this completes the preparation.

These can be eaten as a soup or fried with sugar to taste. Those who prefer soup-style can enjoy both the balls and broth, while those preferring frying can dip in syrup for extra sweetness. They are also commonly seen on banquet tables.when eating boiled, you can have both the glutinous rice balls and their soup; when frying, dipping them in sugar makes them even sweeter. They are also commonly found on banquet tables.