If you want to say why I talk about Zunyi today, it is not because xiaobian watched "Hello Life".
©️ Screenshot of Douban movie
This show has been relatively low-key since the first season, it is estimated that many people do not know much, in fact, this show is led by Nigmati and Sabine guests from different fields, to three destinations: Guizhou, Hainan, Beijing, through different themes to expand the content, is a warm healing small fresh variety show.
To put it bluntly, the show wants to convey very simple: leave the hustle and bustle of the city and start a healing journey.
Take these shots taken by CCTV, which really healed me:
©️ iQIYI "Hello Life 3"
The latest two episodes of "Hello Life" were recorded in Xishui County, Zunyi, Guizhou, and in the program, the hosts also reviewed the red memories of Xishui by the way:
When it comes to Xi Shui, you may be a little strange, but Zunyi you must know: meetings, turning points, red tourist spots.
Foodies like Xiao Cute know more than that: egg-wrapped potatoes, wild ice powder, sour soup Wujiang fish, bean flower noodles, Duck Creek cold powder, red oil noodles, potato rice dumplings, weird purrs, pea sticky rice, fried potatoes, roasted rice skin, meat slice powder, goose meat powder, spicy chicken rice skin, red oil dumplings, yellow cake dumplings, tofu balls, bean rice hot pot, tofu dumplings, tofu dumplings, sour soup, sweet wine dumplings, three fresh powder, spicy laughs...
This gastronomic paradise for lovers of heavy taste, his deliciousness can not be ignored!
Graph source network
Zunyi's most famous food, lamb powder is definitely on the list, and it must be the lamb powder of Shrimp Town, the taste is right!
Shrimp town's mutton powder, selected is a free-range Qianbei ma sheep, the lamb is removed, the bones are removed, the sheep's head is cut off, and the chops other than the liver are added, supplemented by spices, and the soup is boiled together, and the next day after the soup is boiled, the original sweat soup is scooped into the pot, the boiling shape of the soup is maintained, and the fresh lamb is added at different times to maintain the umami taste of the soup.
Rice noodles must be made of artificially made sour powder, which is relatively coarse and is made of raw and cooked rice in the corresponding proportion. When eating, it is necessary to "take" the flour, first blanch the rice noodles in a special pot of boiling water three times to taste, then brew the original soup in the next pot twice, then put it in a bowl, put in the slices of meat, and then spoon it into the bowl with the original soup that has not been steamed on the other side of the pan.
At this time, the mutton powder soup is white in color, but it is not milky white, and when it is hot, add the pepper, which is the lamb powder with full color and flavor. Shrimp Town's chili peppers are also notoriously good, even the smallest shop will definitely be paired with oil chili peppers and paste peppers.
Simmered chili peppers, dried fluttering, caramelized slightly bitter; oil peppers, watery, spicy and heavy, both styles and taste of spicy, can do fresh flavor, but do not grab the limelight of lamb, complement each other, absolutely classic.
A bowl of mutton powder, straight to the powder eater sweating, unfinished.
Sticky rice is an absolutely important place in the daily diet of the Zunyi people, and unlike the rice balls in Jiangsu and Zhejiang, the sticky rice here is served with a bowl of delicious pea soup.
Every day at five o'clock in the morning, the shops are already busy, putting the peas in the bone broth and boiling them for several hours, leaving the soft and fragrant smell.
The glutinous rice is soaked in cold water, steamed twice, and then sautéed in lard. Before serving, slice the marinated and dried pork, then add sour radish, kelp, bean sprouts, green onions, chili oil, sesame oil, soy sauce, monosodium glutamate, etc., mix well and eat, it is said that people who can eat it will also put crisp whistles, or fold ear roots.
The Lao Zunyi people will pour pea soup into sticky rice and soak it, which is the "soup rice eating method". The fragrant soup soaks in the soft sticky rice, plus the peas that melt in the mouth, it is definitely a perfect breakfast!
Soft glutinous peas and sticky rice with elastic teeth, dry mixing, and soupy rice are all heartwarming tastes.
To say that Zunyi's glutinous rice is delicious, it is also thanks to the glutinous rice in Guizhou, many areas of Guizhou are hilly, the land is fertile, the rivers are longitudinal, and the rainfall is abundant, so it provides a superior natural environment for the growth of rice.
The simple taste of glutinous rice has been integrated into their lives, in addition to Zunyi glutinous rice, glutinous rice in other parts of Guizhou is very distinctive, go to Guizhou must taste.
Bean blossom noodles, as the name suggests, consist of bean blossoms and noodles.
The bowl of yellowish alkali noodles is covered with a ball of snow white, delicate bean blossoms, the noodles are soaked in the noodle soup, eat a bite, soft and smooth, spicy flavor, faint bean flavor in the mouth for a long time.
The bean blossoms covered on the surface are very exquisite, which are made of black eyebrow soil soybeans native to Guizhou, washed and foamed, and then refined, boiled, filtered and ignited.
According to the different ways of eating, it is divided into dry mix noodles and dipping water, dipping water surface is the most classic way to eat, the sweetness of the bean blossom and the spicy taste of the dipped water blend with each other in the mouth, attack each other, the taste is particularly wonderful!
The thin and transparent wide alkali noodles are a major feature of Zunyi bean flower noodles. This noodle is wider than our common leek leaves, but it is also half as narrow as the average wide noodle, so the locals figuratively call it "wide knife noodle".
In the past, the bean blossom noodle restaurant used to use the best noodles and enough eggs, the appropriate amount of soil and alkali water mixed, and repeatedly kneaded by hand. Now the use of mechanism of alkali water surface, when making, flour to add soil alkali water, salt and eggs in proportion, this kind of salt and alkali noodles, the pot will not be muddy soup, and eat particularly chewy.
Bean blossom noodles are a must, and tofu must also have a name.
In Zunyi, there is a very special tofu called Love Tofu Fruit. It is said that in the past, men and women had no place to go on a date, so they sat together at a roadside tofu stall and ate this kind of tofu baked with sawdust ash, hence the name "Love Tofu Fruit".
The method is to cut the tofu into small pieces and then roast it, and then add various condiments such as folded ear root, simmered paprika, sesame oil, bitter garlic, wood ginger, pepper powder, ginger rice, green onion and so on, and eat it while hot.
Loved ones find it salty and spicy and smooth. Those who do not love see the root of the folded ear and say goodbye.
Potatoes, in Zunyi can find about 800 kinds of methods, the most common are fried potatoes, fried potatoes, roasted potatoes, potatoes, egg bags of potatoes...
Potato soup is a potato that is cooked, twisted into a puree, and then added salt, monosodium glutamate, a small amount of water and flour, and kneaded into a cake shape. Then put it in a frying pan and fry until both sides are golden brown, when eating it, serve it on a small plate, pour a little diluted sweet sauce and paprika on the potato dumplings, and the outside is tender on the outside, crispy and delicious!
Stir-frying potatoes, is to chop up the cooked potatoes, put some brine oil, add some folded ear roots, sour radish, green onions, pepper stir-frying, of course, not only potatoes, according to customer needs to add amaranth flour, rice skin, rice noodles, glutinous rice and so on.
©️ Taste
Egg-wrapped potatoes, as the name suggests, eggs are eggs, and potatoes are fried potatoes. Somewhat similar to the method of omelette rice, potato cubes with kimchi, ham, peas and other small ingredients are first fried on the iron plate, and then wrapped in the egg skin, eat soft and sticky, delicious and full.
In addition to potatoes, there are many kinds of fish in Zunyi, sour soup, boiled, grilled, but the fish must use Wujiang fish.
Speaking of the Wujiang River, everyone can certainly remember the Red Army's "breakthrough through the natural dangers of the Wujiang River", however, this big river originating in Guizhou and flowing into the Yangtze River through Chongqing is the Most famous is the Wujiang fish, which is one of the specialties of Zunyi in Guizhou and belongs to Guizhou Qiancai.
Since ancient times, people on both sides of the Wujiang River due to frequent predation, gradually formed a unique eating method of Wujiang fish: the Wujiang fish sliced, with cooking oil, pepper, ginger garlic and other condiments brewed, with fresh, fragrant, tender, smooth and other characteristics, the general shop a Wujiang fish, can be selected in the practice of sour soup, clear soup, slightly spicy, medium spicy, spicy spicy and so on.
Of course, the most special must be the sour soup method, Guizhou out of the circle food representatives. Make a soup base with small tomatoes, fresh peppers, and wild wood ginger seeds as the main ingredients.
The sour soup melts into the umami taste of the fish, and the fish is boiled into the soup's sour and spicy, strong but not exciting.
Spicy fish is also a very representative dish in Qiancai. It's characterised by the bad chili peppers.
Bad peppers will be made every household in Guizhou during the New Year's Festival, usually choose thick flesh, red and bright peppers with red garlic seeds, and the bad peppers made can make bad spicy series dishes: bad spicy fish, bad spicy back to the pot meat, bad spicy bean skin, etc.
The fresh fish is lightly marinated and fermented chili peppers are added, and the rich sour taste is combined with the stimulating spicy taste.
After the slight frying, the tender outside of the fish and the red and plump bad peppers are fused in the soup, and the fish aroma is spread out in layers, leaving a fragrance on the teeth and cheeks in the mouth, and the aftertaste is endless.
In The Laosha Lane of Zunyi, in addition to the above-mentioned delicacies, you can also find a variety of snacks, enough for you to eat from day to night without heavy samples.
Located at the intersection of the three provinces of Sichuan, Chongqing and Qian, the food culture combines the characteristics of the three places, which are both sour and spicy. There is a saying called "eat in Guizhou, taste in Zunyi". So! People who can't eat spicy, little cute advise you not to plant grass, but if you boast of eating spicy demons, you must try it and see how strong the soul-destroying spicy can be!
If you still know what unmissable Zunyi delicacies are, let me know in the comments section
#遵义 #