#非遗过大年 #
As we all know, in Our Qingtian, there are many New Year's tastes and customs that can evoke our memories and nostalgia, and have been included in the intangible cultural heritage project. In order to carry forward the excellent local traditional culture and create a festive atmosphere for the New Year, from today, the platform will successively launch the "Intangible Cultural Heritage New Year" series.
It is soft and sticky and sweet
It is a good snack for entertaining guests for the New Year
It is also the taste of qingtian people's memories
Aota Millefeuille Cake
Mille-feuille cake is yellow, soft, fragrant, slightly astringent, easy to digest, and qingtian people often eat as a staple food after cooking.
Mille-feuille cake making process: use early (indica) rice with a small amount of locust flower rice or yellow gardenia, add "ash soup" to soak and then refine. Pour the rice milk into a steamer about half a centimeter thick, steam it, and then pour it into a layer... This layer of steaming can be easily peeled off.
Qingtian mille-feuille cake generally has about 20 layers, but it is particularly soft and fragrant, with some astringency in the taste, cut into small pieces and cooked with green vegetables, which is a good snack for entertaining guests in the New Year.
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Source: Qingtian County Intangible Cultural Heritage Research and Protection Center
Editor: Hu Luobei