Lead: Another feature that Guiyang has to mention is that it is much more delicious. The following is the special food I have compiled about Guiyang. Welcome to read!
Guiyang, the capital of Guizhou, is a modern city with plateau characteristics and beautiful scenery. "There are cities in the mountains, surrounded by green belts, surrounded by forests, and there are cities in the forests." Colorful Guiyang can appreciate ethnic customs, enjoy beautiful scenery, see green mountains and green waters, and eat many delicious local or ethnic snacks.
Special foods include soft-shelled turtle with eight treasures, beef with lily, fried auricularia root, Beidu fish, ice powder, bobo sugar, sausage noodles, lobster sauce hot pot, bean curd jiaozi, bean paste nest, pastry with lotus root starch, pastry porridge, kung pao chicken, Kung Pao eel and Guailu powder.
1, introduction of Wang Chang noodles
Wang Chang noodles, also known as Changyi noodles, are famous Han noodles in Guizhou. Among many snacks in Guizhou, it is famous for its "three unique" colors, fragrance and taste. It has the flavor and taste of tender blood, crisp noodles, spicy and fresh soup, red but not spicy, oily but not greasy, crisp but not raw. Intestine is pig's large intestine, and king is pig's blood. Together with noodles, the three will complement each other. "Intestinal exuberance" is a homonym of "intestinal exuberance", which means auspiciousness. All snack streets in Guiyang city are sold.
History and culture
Wang Chang noodles are a famous food in Guiyang, Guizhou. It was first founded in the late Qing Dynasty. It is said that 100 years ago, there were many meat cases in Beimenqiao area of Guiyang. There are two noodle restaurants on the bridge, Fu Noodle Restaurant and Yan Noodle Restaurant. They make sausage noodles with pork fat sausage and pig blood to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, which improved the quality of Wang Chang noodles and eventually sold them in Guiyang, which has been one of the favorite breakfast types of Guizhou people until now.
working methods
The main raw materials of Wang Chang noodles are pig large intestine, fresh pig blood and duck egg roll noodles. There are more than 20 kinds of ingredients and seasonings. The production of main ingredients and ingredients is very particular. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Then put it in a wooden basin or porcelain basin (never put it in a metal vessel), put the pepper, kaempferia kaempferia and star anise in a pot and cook them, then take them out and cut them into pieces. Then put ginger, onion, kaempferia kaempferia and star anise into a casserole and stew slowly. The blood is tender, and it should be cut into pieces and put in the soup pot when eating. The crispy whistle and other ingredients are pig's rotten head meat or pork belly, which is based on four raw materials: egg noodles, fat sausage, blood curd and crispy whistle, and then chicken soup, red pepper and other seasonings are added. After 12 processes, the finished product is produced. Its soup is bright red, noodles are egg yolk, fat sausage is white, chopped green onion is light green, and bean sprouts are golden yellow. It's pleasing to the eye in a bowl, and it's even more fragrant when swallowed. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.
2. Introduction of Guiyang Silk Doll
Silk dolls are the most common snacks in Guiyang. This name is really shocking at first glance, just like Tang priest in Journey to the West shouting at the doll-shaped longevity fruit brought by Gao Tu: sin, sin! Silk dolls are named because they are large and small, and they are shaped like babies wrapped in swaddling clothes. Guiyang silk dolls are cooked with rice flour and made into small round cakes in Bo's shape. Various condiments, such as shredded radish, broken ears, mung bean sprouts, kelp, fried soybeans and pepper sauce, are wrapped in dough and eaten in small rolls, also called vegetarian spring rolls. The taste is fragrant and full of characteristics.
working methods
Ingredients: 250g refined flour, 50g mung bean sprouts, 25g kelp, 25g sour radish, 25g kohlrabi, 25g broken ears, 25g celery, 25g bracken, 25g cold noodles, 25g shredded bamboo shoots and 20g crisp soybeans. Seasoning: salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc. Add water to the flour, knead a little salt and mix well (the ratio of water to flour is 65,438+0: 6), heat the pot, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pot to form a round thin skin with a diameter of 9 cm, immediately lift it with your right hand, make dozens of spring rolls, and steam them in a steamer to make them soft and convenient for filling rice. Some families also use electric irons to make thin-skinned cakes. You can put the dough on the bottom of the iron with a pestle to make a piece. Then blanch the mung bean sprouts, kelp, celery and bracken with boiling water. If the materials are rich, you can put dozens of plates, cold noodles, vermicelli, pickled radish, shredded carrot, crispy whistle, shredded ear, shredded lettuce and shredded cucumber in small plates, and soy sauce, vinegar and cucumber in small bowls. Put all kinds of shredded vegetarian dishes into the skin of spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.
3. Brief introduction of sugar hemp ball
Tangmayuan is a famous Han snack. The shell is thin and hollow, shaped like a circle, golden in color and waxy and sweet. After washing and soaking glutinous rice, add water to grind it into rice slurry and put it into a cloth bag to hang it. Drain the water and let it stand for 4-5 hours, let the vermicelli naturally ferment until it is slightly acidic, add alkali and sugar and knead it into long strips. After rubbing into balls, stick sesame seeds on them and fry them in a warm oil pan. When frying, press the back of the flat-bottomed colander repeatedly until it is empty and the shell is golden yellow.
working methods
Ingredients: 500g glutinous rice flour and 50g sesame. Seasoning: 25 grams of sugar, vegetable oil, alkali and other appropriate amount.
2 production method: frying. After washing and soaking glutinous rice, add water to grind it into rice slurry and put it into a cloth bag to hang it. Drain the water and let it stand for 4-5 hours, let the vermicelli naturally ferment until it is slightly acidic, add alkali and sugar and knead it into long strips. After rubbing into balls, stick sesame seeds on them and fry them in a warm oil pan. When frying, press the back of the flat-bottomed colander repeatedly until it is empty and the shell is golden yellow.
4. Introduction of Guiyang Sour Soup Fish
Sour soup fish, a unique food of Miao nationality, is delicious and spicy, which makes people have an appetite. Generally, rotten peppers, a special product, and many local Chinese herbal medicines with rich nutrition are first added, and natural sour soup is made with tomato acid, and then the clean live fish is put into a pot to cook. Sour soup is made of cooked rice swill, and the best sour soup should be white. Clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some bean sprouts, small bamboo shoots and wild onions as accessories, the taste will be more unique.
History and culture
When it comes to fish in sour soup, you can't help but mention sour soup. You can't go to Guizhou without eating fish in sour soup. According to legend, in ancient times, there lived a girl named Anna on Mount Miao Ling. She is not only beautiful, but also good at singing and dancing and making good wine. This wine has the fragrance of orchids and is as clear as a mountain spring. In Fiona Fang, hundreds of boys come to have sex. Where they come to have sex, the girl pours a bowl of wine brewed by herself, and she doesn't eat this bowl of wine if she likes it. She only felt sour and cold, but she didn't want to leave. As night falls, lusheng is ringing and folk songs are bursting. Boys call girls to meet folk songs in front of and behind the house. The girl had to sing through the fence: "sour soup, sour lang!" " Legend has it that sour soup has a long history of eating. The original sour soup was made from tail wine, and then it was turned into hot rice soup through natural fermentation and other practices. Some small restaurants outside the province also use rotten peppers from Guizhou with tomatoes, white vinegar and citric acid as "sour soup".
working methods
1. Wash rice fish and cut into pieces, wash bean sprouts, wash onion and ginger and cut into pieces, and wash green garlic leaves for later use; 2. Put the sour soup in the pot. After boiling, pour in dried bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, catfish pieces, onion segments, green garlic leaves, a little salt, pepper and chicken essence for 0/0 minute. It tastes delicious and fragrant.
5. Introduction to Love Tofu Fruit
Love tofu fruit is one of the famous snacks in Guiyang. It is characterized by its unique name, profound meaning and unique flavor. Cut tofu into small pieces, ferment it with proper amount of alkaline water, put it on a perforated iron sheet or an iron net rubbed with edible oil, and bake it with chaff shell and sawdust on low fire. Bake until the shell is brown and shiny, and when it bulges like blowing, cut it open, and take it out with a "dip in water" made of pepper, soy sauce, vinegar, sesame oil, monosodium glutamate, chopped green onion, garlic paste, Jiang Mo and ear root. Eat it while it is hot, spicy and fresh, salty and refreshing.
History and culture
"Love Tofu Fruit" is another name for baked Tofu Fruit. It has such a nickname because its popularity is related to a romantic story in War of Resistance against Japanese Aggression. During the period of 1939, a large part of the northern, eastern and central parts of China had fallen under the iron hoof of the Japanese invaders. In order to further expand the aggression, the Japanese army also carried out air strikes on the southwest rear area. At that time, Guiyang was also an important target of their attack. Since Guiyang was attacked by air, there have been frequent alarms, sometimes several times a day. Dongshan and Pengjiaqiao in the suburbs are hiding places for people to avoid air strikes. Near Pengjiaqiao, a couple of Zhang Huafeng, who are nearly 500 years old, set up several huts in the vegetable field as a place to make "baked tofu fruits", and the baked tofu fruits made here were taken to other places to set up stalls and sell them along the street. After the air raid began, these huts became places to escape the air raid, and people came and went, which was very lively. Zhang Huafeng and his wife didn't go to the streets to do business because of the air raid. They found that people who avoided the alarm were often hungry and could not go home for dinner, so they turned these workshops into shops and sold baked tofu fruits to people who avoided the alarm. Because baked tofu fruit is fast, simple to eat, cheap and can satisfy hunger, it quickly opened the market.
working methods
Ingredients: 500g of sour soup tofu, 65438+ 050g of broken ear root. Seasoning: Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper powder, ginger rice, chopped green onion and alkaline water.
Production method: 1, baking. Tofu is cut into long squares 5 cm wide, 7 cm long and 3 cm thick, soaked in alkaline water, fished out and put in a bamboo basket. 2. Cover with wet cloth and ferment for more than 12 hours. 3. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, ginger rice and chopped green onion, and mix well to make seasoning for later use. 4. Bake the fermented bean curd with chaff shells in an autocratic iron hole furnace until both sides of the fermented bean curd are yellow and tender, then cut the sides into mouths with bamboo slices and scoop in the mixed seasoning.
6. Introduction of Guiyang Spicy Chicken
Guiyang spicy chicken is a special dish in Guizhou. The practice is to cut the chicken into pieces and marinate it with spices, then fry it in an oil pan and pick it up. Put a lot of bazan peppers in the oil pan. When the peppers are done, pour the chicken pieces back into the pot and cook them together. This dish can be home-cooked or hot pot. Because spicy chicken can be preserved for a long time after being fried, many people store it and enjoy it slowly.
working methods
Ingredients: 300g of chicken wings, 50g of dried peppers, pepper 1 spoon, onion 1 5g, ginger 1 5g, garlic 1 5g, Shaoxing wine1spoon, soy sauce1spoon.
Practice: 1, wash the chicken and chop it into small pieces; Cut dried Chili into sections; Cut onion, smash ginger and slice garlic. 2. Marinate chicken pieces with Shao wine, sugar, salt, onion and ginger for at least half an hour. 3. Enlarge the fire in the wok, pour in half a pot of oil, and when it is heated to 50% to 60%, fry the chicken pieces; To fry the moisture on the surface of the chicken nuggets, take out the chicken nuggets when they shrink and fry until golden brown, control them to dry for later use, and take out the ginger slices with onion. 4. Leave 4 tablespoons of oil (about 50 grams) in the wok, heat it to 50%, add dried Chili, pepper, onion, ginger and garlic to stir fry, immediately add chicken pieces to stir fry, cook soy sauce, drip sesame oil, and finally add monosodium glutamate to stir fry evenly, and take out the pan.
7. Introduction to cake porridge
Rake porridge is a Han-flavor snack in Guiyang, Guizhou. It is a combination of "cake" and "porridge". Its taste is fragrant and light, sweet but not greasy, invigorating the spleen and promoting fluid production, and it is deeply loved by all ages in Xian Yi.
working methods
1. First, mix glutinous rice flour, sticky rice flour and coarse grinding particles at a ratio of 3:7, add sugar, and steam into cakes in a small steamer.
2. Put a small bowl of water chestnut powder (or lotus root powder) into the "porridge" with boiling water, and mash the "cake" in it.
3. Sprinkle with rose sugar, white sugar, fried peanuts, fried sesame seeds and various preserved fruits, and serve.
8. Brief introduction of tofu balls
Tofu brain is a special snack in Guizhou, among which Lei Jia Tofu brain is the most famous. Lei Jia Tofu Zi Yuan takes tofu as the main ingredient, and its cooking method is mainly soft frying, and its taste belongs to household taste.
There are many kinds of snacks in Guiyang. Some old Guiyang people must remember that there was such a "jingle" about Guiyang snacks before liberation: "Tofu dumplings prosper, lotus leaf cake shop; Brush a big bag on your head, and you will be accompanied by a wonton surname ... "And the bean curd referred to in this" jingle "is Lei Jia bean curd, which was established in 1874. The following is the development history of Lei Jia Tofu Maruko, the representative of Tofu Maruko.
History and culture
Mariko, who died of tofu, appeared.
The time goes back to 1874 (thirteen years of Tongzhi in Qing Dynasty). After the death of Emperor Tongzhi, the imperial court ordered the whole country to "ban slaughter" (it is forbidden to slaughter pigs, cattle, sheep, chickens and ducks, etc. For three days, officials and people were not allowed to eat meat. Guiyang, located in the southwest border, is no exception.
As soon as the "no slaughter" order came out, the business of tofu mill was booming. At this time, Lei Duanzao and his wife "Lei Santai", who live in Guiyang and make a living by opening a tofu workshop, are convinced that this is a good opportunity to expand their business. They think that since the government forbids people to eat jiaozi, they simply make jiaozi out of tofu. So, they tried to make tofu, adding proper amount of salt, alkali, spices, chopped green onion and other seasonings, stirring them evenly, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pan for sale.
Surprisingly, this little fried tofu was loved by Guiyang people as soon as it came out in jiaozi. The shrewd "Lei Santai" defined the division of production and operation, and the business became more and more prosperous. At that time, "Lei Jia Tofu Maruko" became a famous snack in Guiyang.
Mariko has experienced three ups and downs.
From the first generation to the third generation, the store of "Lei Jia Tofu Zi Yuan" has been located in the third archway of Guiyang (Zhonghua South Road). Due to the strict material selection principle and production technology formulated by Lei Santai, business was very good until the early liberation. 1956 after the public-private partnership, due to the need of work, the third generation of Lei family, Lei Congxing and his wife, were transferred to different units by the government, and this family-owned shop was closed.
1960 The government calls for the development of famous snacks in Guiyang. Taking this opportunity, Lei Congxing and his wife returned to their old jobs and restored the old name of "Lei Jia Tofu Zi Yuan". However, due to the need to demolish the original shop in road reconstruction, Lei Congxing and his wife had to operate at Zhonghua South Road 102 at that time. Although it was reopened in a narrow alley, it did confirm the old saying that "good wine is not afraid of the depth of the alley", and customers were still full after the opening. It is worth mentioning that 1960, when Premier Zhou Enlai visited Guizhou, he tasted "Lei Jia Tofu Maruko" and was full of praise.
In the 1980s, due to the death of the third generation operator of Leijia, their children did not continue to open stores. It was not until 199 1 that, with the encouragement of the government and relatives, the fourth generation of Lei Shanxiang brothers resumed their business in the former site of Zhonghua South Road.
1995 "Lei Jia Tofu Zi Yuan" store is facing demolition again due to road reconstruction. Since then, "Lei Jia Tofu Maruko" has been out of business due to the failure to find a suitable facade. In 2000, the descendants of Lei family found a facade of about 20 square meters on Yangming Road and started business again. At this time, "Lei Jia Tofu Mariko" has spread to the hands of the fifth generation of Schleswig.
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