1. Paper men can reach out and greet you and dance to the beat of the music. Compared with real people, he just can't talk.
The wonton in my hometown is small in size, thin in skin and full of stuffing. Cooking soup is very particular. This soup has all the ingredients. Besides lard, soy sauce, monosodium glutamate and pepper, there are also chopped green onion, garlic juice and pickled mustard tuber, all of which are mixed together and taste the same.
3. There are actually many wonton stalls like Cheng Xiao, which are often carried by a burden: a stove is placed on the shelf, and a pot divided into two compartments is placed on it. When eating wonton, use shrimp skin to make soup (if you pay attention, it is better to put some meat and bones); The other end is made into a cabinet, with bread wonton above and bowls and lamps below. When using, take out the wallboard and put both ends on the burden, which is a good chopping board. The raw materials used are also very simple, and the wonton skin is rolled very thin and almost translucent; Chop the minced meat into a paste.
4. Fengdu blended wine originated in Sui Dynasty, about 1400 years ago. Bai Juyi, a great poet in the Tang Dynasty, was demoted to the secretariat of Zhongzhou in 8 18. Later on the Mid-Autumn Festival, he went to a famous mountain in the ghost town to drink miscellaneous wine, leaving a masterpiece, which made Fengdu miscellaneous wine spread all over the middle and upper reaches of the Yangtze River through Zhongzhou. Therefore, Fengdu miscellaneous liquor is also called "Xiangshan miscellaneous liquor".
5. Don't laugh at the farmhouse. It is true that Xiangshan miscellaneous wine is brewed by farmers themselves, but it contains more than 40 kinds of amino acids, less alcohol and is mellow and sweet. Mixed wine can be drunk for a long time, but it can't be stored for a long time. Xiangshan blended wine is famous at home and abroad for its unique color, aroma and taste, and has always been one of the famous local products of Fengdu.
6. Jiangning County is known as the "hometown of gold foil". As early as 1700 years ago, Jiangning people began to make gold foil. During the Ming and Qing Dynasties, Jiangning gold foil was presented to the court for emperors, concubines and princes to weave robes, court clothes and colorful clothes. Today, Jiangning Gold Foil General Factory is the largest gold foil production base in China. Its annual output accounts for more than 70% of the total gold foil production in China, and its gold content is as high as 99.96%. Because of its fine workmanship, it is well received by users at home and abroad. The National Head Office of the People's Bank of China listed Jiangning Gold Foil Factory as a designated unit for producing gold foil. The national emblem hanging in the Great Hall of the People and the logo of CCTV are all decorated with Jiangning gold foil.
7. Apart from decoration, Jiangning gold foil has another little-known use: medicine. After the trace elements of gold foil are absorbed by the human body, they can "soothe the nerves" and achieve the purpose of nourishing. It is reported that Japan has cooked dinner with gold foil.
8. On Laba Festival, people drink Laba porridge. However, the porridge sold in my hometown Lunan market is slightly different from Laba porridge. Laba porridge is made of rice and red dates, and the porridge here is made of ground millet and soybeans. Compared with the two, Laba porridge is much inferior.
9. Mother's reed-leaf zongzi is famous in her hometown for more than ten years. Fold the narrow and tender reed leaves together, then twist them into a funnel shape, put them into washed glutinous rice, wrap them tightly, tie them tightly with a string, and cook them in a pot. Mom's hands are very dexterous, and the bag is wrapped quickly and well. That zongzi can be roughly divided into two categories, one is called axe brain and the other is called triangle stone. Each type is the same size and shape. Have a set of knowledge about wrapping, cooking, peeling and hiding.
10. This kind of glutinous rice is made of Xuan Ye juice and is grass green. Xuanye is wild, because its juice is bitter, and wild Xuanye has a special fragrance, sweet and delicious. After picking Xuan Ye, mash it to make juice &; Add glutinous rice flour, stir well and steam. Shovels are small in shape, in groups of five, supported by some kind of leaves, and buyers want to buy five. Curium is very sticky. If you don't pay attention when eating, you will get sticky juice all over your hands. Because the color is delicious and sweet, and it is only sold on this day every year, children especially like to eat it and feel unspeakable freshness.
1 1. There are corn flour in Nanning, snail powder in Liuzhou and rice flour in Yunnan. Although each has its own flavor, I always think Guilin rice noodles are the best.
12. There are rice noodle shops in almost every street in Guilin, and every rice noodle shop is full. People in Guilin eat rice noodles every day, and Chinese and foreign tourists also like to taste Guilin rice noodles. Why Guilin rice noodles never tire of eating?
13. First of all, the rice flour is made of high-quality rice, which is delicate, soft and nutritious.
14. Secondly, the rice noodles are well-made and the materials are exquisite. Take pot-stewed rice noodles as an example to briefly introduce. In addition to pork, beef and bones, boiled brine needs nearly ten kinds of seasonings, all of which are indispensable. These ingredients are: Siraitia grosvenorii, cinnamon, clove, star anise, galangal, licorice, lobster sauce and so on. Using these spices to match the brine made of meat and bones has the characteristics of fragrance, freshness and sweetness. Braised beef or braised pork is also very particular about materials. First, choose the best beef (or pork), wash it and add various seasonings. Marinate and cut into thin slices for later use. Fried soybeans are an essential seasoning for Guilin rice noodles. Select high-quality soybeans, soak them in salt water for one day, drain the water and fry them. In addition, shredded onions, garlic, peppers and cooked oil must be prepared. After the above ingredients are ready, you can make rice noodles. Put a ball of rice noodles (some two kilograms, some one or two kilograms) into boiling water and take it out. Spread the braised pork slices on the rice noodles, sprinkle a dozen fried beans, sprinkle a little chopped green onion and put two cloves of garlic. Add a little red pepper, a spoonful of cooked oil and two spoonfuls of brine to those who like Chili. In this way, a bowl of delicious rice noodles is ready. Snow white is rice flour, brown red is braised, golden is fried beans, as well as green onions and red peppers. Take a look at your appetite, smell it, taste it, and you still want to eat it!
15. Fener, there are many kinds of Guilin rice noodles, such as Nanya powder, Erxian powder, and beef brisket powder. Recently, snail powder and hot and sour powder were introduced from other places. The price is cheap and economical, so you can choose. Hui people can eat beef brisket powder and like to eat hot and sour powder. Different tastes, delicious. On a summer night, I suddenly felt relaxed and tired after eating a bowl of cold rice noodles and adding some vinegar. In winter, eating a bowl of steaming Sanxian powder will make you sweat all over and make you feel warm and refreshed.
16. Pancakes are the staple food of people near Shandong in northern Jiangsu. Wash wheat, corn or sweet potato, grind it into paste with water, pour the paste on heated tobacco, spread it evenly with thin slices, bake it, and add a small amount of rosin to make pancakes.
17. Pancakes, although they are ordinary meals three times a day, are crisp and sweet, convenient to eat and tolerant to put away, attracting many literati. For example, Mr. Pu Songling once praised it as round as a full moon, as big as a bronze pheasant, as thin as creek paper and as colorful as a yellow crane. "There is a saying that pancakes are as thin as paper and have good color, smell and taste. Although exaggerated, the situation, taste and enjoyment of freshly smoked new pancakes, dried radish marinated in purple or old pickled vegetables cooked in black and bright, and a bite of red pepper are nothing more than that for fairy life!
18. Bamboo is a special product in southern China. Bamboo is mostly cylindrical, hollow and has obvious joints. The leaves on the trunk are smaller than ordinary leaves, while the petioles of ordinary leaves are short and form joints with leaf sheaths. It doesn't bloom often, which is an important feature of bamboo. However, if you think that all bamboos are exactly the same as those mentioned above, you are wrong.
19. Bamboo is a huge family, with 2.50 members in China. There are more than 10 kinds of common bamboos, bitter bamboos, square bamboos and anchovies. Just as water chestnut does not have two horns, three horns, four horns and no horns, each member of the bamboo family has certain differences in shape and "temper"
20. Zongzi, commonly known as "Bao Zongzi", is also available in other places, but it is far less colorful and delicious than that wrapped by hometown people. Because of this, in my hometown, every Spring Festival, when dumplings are served, everyone is beaming and energetic, and women are even more talented.
2 1. The rice dumplings in my hometown are different from those in other places, both in appearance and quality. It is not like the triangular zongzi in the north, but cylindrical, about 3? 4 inches, with slightly flat corners at both ends, is the so-called "seven zongzi and eight sticks". Generally, only seven zongzi can be loaded per liter of rice (0.75 kg), so people who eat more will be full if they eat four or five.
22. Most of the zongzi in my hometown are stuffed with meat strips, red dates, candied dates, or red bean paste balls, and some are mixed with red beans, which are red and white, not only delicious, but also good-looking. There are two kinds of fillings, one is pure rice "white dumplings", which are wrapped only after the fillings are used up and the soaked Confucius rice is more than enough; One is a special "Zongzi with grey juice", which is made by soaking rice in clear water precipitated in plant ash and then wrapping it. This kind of zongzi is grayish yellow in color. On the surface, it is not as good as "Baishui Zongzi", but it tastes far better than "Baishui Zongzi". It has a special fragrance, which can be smelled from a distance and is quite attractive. In addition, "Zongzi with grey juice" is usually wrapped on the Dragon Boat Festival, because it can be kept for a long time. Although the weather is warm and hot, it will not get worse in ten and a half months. Farmers in their hometown can eat as meals in Shan Ye, which is of great practical value.
23. The wine produced during the Dragon Boat Festival is a traditional dessert that hometown people like to eat. This wine takes colored glutinous rice as raw material, which has moderate fermentation, soft and loose rice grains like pearls, and the oozing brewing juice is thick, sweet and delicious, with endless aftertaste; Especially suitable for the elderly, women and children who can't drink alcohol.
24. Cover the cooked beans in a warm place for half a month. When the beans are sticky, take them out and put them in a jar. Shake it with Chili sauce, add proper amount of salt and seasoning, and leave it for a few days to make salted beans that hometown people like.
25. The salted beans in my hometown have a special taste. Chewing in the mouth is spicy, fragrant and fresh, so it is deeply loved by people. Because it was eaten by the elderly during the Qianlong period and once became a tribute, salt beans became the pride of hometown people.
26. This butter sculpture carved with ghee and painted with bright colors really dazzled me. Among them are green Woods and birds flying with wings; There are lifelike figures, lifelike pavilions ... looking at all this, I seem to have entered a strange and beautiful dream.
Batik is one of the traditional folk crafts in China. About its origin, there is a beautiful legend in my hometown: a long time ago, a Buyi girl liked to dye white cloth with various leaves. One day, while she was dyeing the cloth, a bee flew over and stopped on the cloth, leaving a beeswax. This kind of cloth will leave a white spot after dyeing. The ingenious Buyi girl got the message and invented batik with beeswax and indigo, which is a specialty of Guizhou mountainous area and passed down from generation to generation.
According to expert research, batik has a history of more than 2000 years. It first appeared at the end of the Warring States period, and was called "wax valerian" in ancient times. Popular in the Tang Dynasty, it spread from the ancient Silk Road to the west. It is recorded in detail in the Song Dynasty's Zhou Qufei's Generation Beyond the Ridge. Later, in the economically developed areas of the Central Plains, batiks were gradually taken by mechanics for printing and dyeing, and only remained in the economically backward minority settlements in Guizhou. Anshun, my hometown, is inhabited by Miao, Buyi, Gelao and other ethnic groups. It was the first to realize batik factory, so it became the largest batik production base in China.
29. The batik process looks strange. First, beeswax should be melted into juice at high temperature. Then, dip the wax juice with a special copper wax knife and quickly spread it on the white cloth. After the wax juice is solidified, the cloth should be dipped into indigo for dyeing, taken out a few days later, and then put into boiling water for high temperature dewaxing until the wax block is removed, so that batik cloth with blue background and white spots can be obtained. In recent years, with the technical innovation and the adoption of new technology, color batik has been successfully trial-produced. Batik formed colorization and new style. Perhaps, you will think that batik technology is very simple, but it is not. Rome was not built in a day. A batik artist has to go through more than ten years of batik production before he can learn the qualified batik process. Skilled batik artists don't need any tools. The lines they draw should stand the measurement of a ruler and the circles they draw should stand the test of compasses. Moreover, a beautiful batik work usually takes several months to a year of hard work, so I don't know how much batik artist's sweat a batik work has soaked!
30. The unique artistic charm of Anshun batik lies in its patterns and "ice patterns". Anshun batik paintings are widely used, such as flowers, insects, fish, landscape figures, totem legends, geometric patterns and so on. Can be used for painting. Batik art extracts a general image from it, exaggerates and reconciles it, and reflects Gu Yelang's rich national style and local flavor. Anshun batik has elegant style, bright lines, simple and vigorous painting style, mysterious aesthetic feeling and strong decoration, which can be used as daily necessities and indoor furnishings. No wonder the famous painter Mr. Wu Guanzhong once praised wax painting! The soul of batik lies in "ice particles". "Ice grain" refers to the fact that the cloth is constantly turned over during the dyeing process, the wax flower is broken, and the dye solution penetrates into the white cloth with the cracks, leaving lines that cannot be artificially described, and the beauty is as beautiful as ice and snow. The ice patterns of batik products with the same pattern never repeat, and they are ever-changing and have their own advantages. This is why countless artists and foreign friends admire batik!
3 1. Anshun batik is widely used. It can not only make clothes for the four seasons, but also make wall hangings, large murals, curtains, tablecloths, tourism supplies and so on. There are nearly 1,000 small varieties and more than 360 patterns in three categories (printed fabrics, daily sketches and tourist souvenirs). Nowadays, the ancient Anshun batik has gone out of Gulangyang, Guizhou and China, and is exported to all parts of the world. It has won many awards at home and abroad, earned a lot of foreign exchange for the country and won a high reputation for Anshun. It is well-deserved to be called "the first dye in the East"!