As a special snack in Dali Xizhou Ancient Town, the main raw material is flour. The taste is sweet and salty. When making, two layers of charcoal are used, the upper layer of charcoal is a fierce fire, the lower layer of charcoal is a low flame, and the grease is brushed several times during the baking process, and the incense is baked until it is crispy. Therefore, it highlights the crispy outer skin and the soft inside, which is much loved by people.
However, as a prominent cultural and historical position of Xizhou Ancient Town, xizhou town in history is the military town of Nanzhao, the culture is relatively developed, and there have been many well-known people from all walks of life here. At the same time, in the era of the prevalence of mabang, it was once one of the commercial and trade centers of Yunnan, so it also left a lot of representative Bai architecture here.
As a Xizhou snack, Xizhou broken crispy rice dumplings are said to have been originally made by Yang, the great-grandmother of the Bai folk pastry artist of the Yang family, and passed down to grandfather Yang Fuxing, inheriting the production process of the previous generation, and during the Guangxu period of the Qing Dynasty, grandfather Yang Fuxing was inspired by the craftsmanship of his predecessors and pioneered the technology of baking rice dumplings with the bottom of the stove, which made the Bai scone technology develop by leaps and bounds. His roasted "cracked crispy rice dumplings" have a unique taste, are famous, and have endured for a long time and have become a special skill.
Nowadays, when you come to Xizhou Ancient Town, there are already many stores that have begun to sell Xizhou canon, and they can be seen everywhere, but it is said that the taste is quite different, and the real classic storefront is an old shop in front of the square archway, and it is also the largest number of tourists, perhaps because of the geographical location, which is more obvious here.
"Candy rice" is a collective name used to call the dough-like pasta, there are dozens of different shapes and flavors of rice dumplings in Yunnan, but when you stop at the stalls in Xizhou Ancient Town and watch the charcoal fire iron plate move away, the smell of rice dumplings comes out of the pot. Whether it is a high-end restaurant with exquisite decoration and neatness like new, or a dusty roadside stall built at random, it seems that it cannot be compared with the taste of this song, and it has truly become the taste of all Dali people's childhood...
Maybe for tourists, it is just a taste, the memory will not be very deep, but because I have been many times, especially the sweet rice dumplings are more suitable for my taste, and still unforgettable, if there is a chance is really want to go to the scene to taste it, to see if the taste has changed, it is said that it is now 20 yuan a, this price is indeed expensive.
Of the two flavors, the sweet one is filled with rose sugar, bean paste, brown sugar and lard, and salty, with minced meat, chives, a small amount of pepper and salt on the noodles. Each has its own characteristics and different taste, so when you taste it, the reaction is also different, but in general, the fragrance is the real embodiment.
Although the times will change with the passage of time, but the real unchanged is able to travel through time and space of the traditional delicacies, traditional characteristics of national flavors to carry forward, long-standing, may also be because of the unique style of Xizhou Cang, through continuous continuation and development, there are different characteristics in people's minds today, when you arrive as a tourist, you can start from here.
Whether it is from the initial 5 yuan a, or to 20 yuan a, may be with the changes in the market economy all different and change, but for people who travel to different destinations, in addition to seeing the scenery, only delicious more attractive motivation, so maybe even if it is expensive, will also try it! I don't know if you'd like to try it?