Heqing Bai folk food eight products
The first product: the wine named after the Yellow Emperor - Heqing dry wine
Qing has three famous treasures: dry wine, ham, and pork anhydride. This is common knowledge for young children.
The origin of Heqing dry wine, in the folk there is also a legendary and mysterious story, this wine is said to be Qianlong lao'er under the Jiangnan that time, at a dinner party, after tasting the Xilongtan wine produced by Heqing, I feel that the taste is mellow, there is a feeling of clarity; back to the sweet, there is a fragrance of the mountains. Qianlong Lao'er, who had tasted the world's delicious qiong pulp, took a sip and actually praised: "This is really a rare wine in the world!" Du Kang may not be able to make such a fine wine when he is alive. Therefore, this kind of wine was enshrined as a tribute to the court every year, and it was paid on time on time. The name of this wine is also taken as dry wine, which means that the patent owner of this wine is qianlong lao'er.
This can also be said from the ones that circulate in the northwestern Yunnan region: "Lijiang Canghe Qingjiu, Jianchuan carpenters everywhere." "Folk songs, confirmed and embodied. Heqing wine has been very famous in the northwest of Yunnan since ancient times, and it is not an exaggeration to describe it as "household name". And Heqing's famous ham, blowing liver, pork anhydride... Famous special food is built in Heqing West Longtan Water (Heqing also has the reputation of longtan town!). And on top of the dry wine, their unique delicious taste is also created by Heqing's Longtan water and dry wine. It really fulfilled the saying: "One side of the water and soil, one side of the people." The proverb of the people, so it is also true: one side of the water wine, but also to create a party of food.
The following delicacies are also created by Heqing dry wine, the modern Heqing Xilongtan distillery after the restructuring, exudes vitality, the production of heqing wine series, so that this ancient Heqing wine culture, a new look.
Have the opportunity to travel to Lijiang, through Heqing, don't forget to taste a taste of Heqing dry wine that creates Heqing Bai cuisine!
The second product: Pin Heqing Bai ethnic delicious cold blood water blowing liver
These authentic ham, liver blowing, and pig anhydride hometowns should be the first to promote Diannan in the south of Heqing Damzi. Since ancient times, Diannan people have advocated culture. In Heqing, there is a saying: "Southern Wen Beiwu", that is to say, Diannan people pay attention to cultural development and cultivation, while most of the northern Dian is mainly based on handicrafts, and the famous handicraft town - Xinhua National Village Shizhaizi, is in the north of Dian. Diannan's diet is under the influence of profound culture, creating a unique Heqing folk flavor diet, and in this regard, Diannan women are indispensable. Their uniqueness in diet is the pursuit of a delicate, elegant, pure natural color, fragrance and taste, which can not only take care of health, but also relieve hunger. It pays attention to the perfect combination of materials and knife skills and color, aroma and taste, and pays more attention to the visual effect of the platter when placed in the utensils. Just like their favorite embroidery, they must be decorated with the same delicate and harmonious as "red flowers with green leaves".
Diannan women's concept of making food is most perfect and fully reflected in the production of ham, blowing liver, pork anhydride and Bai ethnic hospitality Bai flavor "eight bowls and one plate", tasting these Heqing people's flavor snacks, it will also taste all the food crafts of Diannan women, which is like watching leopards, just look at it and know the whole leopard.
Heqing Damzi entered the tenth winter month, and under the influence of the Yulong Snow Mountain, the climate became unusually cold. In addition, there was snow water gurgling down from the Jade Dragon Snow Mountain, and the water was incomparably clear and bright, like a stainless steel vessel just bought from the store, releasing new light. This is exactly the best time for Bai villages to slaughter pigs, but also pickled ham, blown liver, pig anhydride... Good times.
As soon as the sky was dark, the slaughter of the Pigs began, and a group of people boiled water, tied the pigs, and then withdrew their hair, cut off the pig's head, and opened their stomachs...
Then, the relatives, friends, colleagues, and classmates were gathered in the simple courtyard of their home, and everyone worked together, and the intimate atmosphere had surpassed the meaning of slaughtering pigs. The days of getting together are short and cheerful, and in this era of competition, it seems so expensive and rare. Everyone happily blew the vernacular, telling each other about the sour, sweet, bitter, and spicy of this period of the next few days.
When the pig is so intimate that it forgets the passage of time, the front and back legs of the pig are cut off, and after dressing up, they become fresh ham, and the remaining refreshing pork is changed into square pieces, mainly for easy storage. Then, the women were at the edge of the pot table and made a whole set up the "eight bowls" of the Bai people. The sun is lazily and warmly shining on the land of Heyang, because this is the season of agricultural leisure, and everyone is not busy. After eating, you can marinate the ham, blow the liver and the pork anhydride.
The production of ham, everyone is familiar, here is no need to introduce, just to introduce the blowing liver and pork anhydride. Fresh pork liver, has been dried to the half dry, at this time, the slaughtered pig has been almost finished, come to collect the pork liver. The housewife will prepare the oil-red pepper noodles produced in Heqing Dongshan before the slaughter of the pigs, the red and bright chili powder produced in her own vegetable garden, the pure pepper powder bought in advance, the fragrant grass and fruit noodles, and the minced chives... Everything was laid out, and the snow water flowing down from the Jade Dragon Snow Mountain was mixed with some Heqing dry wine. Just after preparing these, someone rushed to find a wheat stalk, removed the bitter pig bile, rummaged through the trachea on the pork liver, mixed the seasonings, and built the inside of the pork liver from the trachea... When the filling is finished, the wheat pipe is used to blow air into the liver, and the pork liver will continue to swell, until it can no longer be added to the liver. The pork liver is blown like a fat duck that has been burned through, and the production of the blown liver is complete. In order to prevent the blowing of the liver from drying unevenly, it is also sandwiched between those liver flaps with a bag of grain cores to prevent maggots, or a strange smell when it is not dry.
The blown pork liver is covered with a mixture of peppercorns and peppers, which are red and white, which is appetizing. Then the finished pork liver will be dried on the floor in case the guests come, or wait until before and after the Qingming Dynasty, go to the tomb, take off the blown liver that is dried just right, and entertain the guests.
When the guests come, or when they go to the tomb, take off the blown liver, use a low heat to simmer slowly, let the spices inside soak into all parts of the pork liver, but must not be cooked too long, of course, can not be uncooked. Cut the cooked blown liver into thin slices, the blowing liver slices have become honeycomb-shaped, those spices have penetrated evenly into every part of the blowing liver, and at this moment, the elegant and light fragrance of the original taste of the blowing liver is really mouth-watering.
At this point, the work is not yet complete! It is also necessary to prepare the dipping water. The seasoning of dipping water is also very exquisite, using Heqing's special lacquer vinegar (a kind of dark rice vinegar) or stewed plum, or bayberry sauce, adding the best coriander, spicy ginger, garlic cloves, paprika, pepper...
At this point, you don't have to be polite, hurry up and move the chopsticks, otherwise...
The production of Heqing blowing liver and the selection of spices pay attention to the pure natural quality that is not polluted by any pollution, and it is called enjoyment when eating.
After eating, you will feel a relaxed, pleasant and invigorating comfortable feeling throughout the body. This is Heqing blowing liver fire, cool blood, detoxification, ventilation... Because of the utility, the feeling is also pure and natural.
Such a good thing, friend, come to Heqing, don't forget to taste it!
The third product: Pin Heqing folk rice of the wrongdoer pig anhydride
Pig anhydride, like blowing liver, is a local specialty food, and in northwest Yunnan, the popularity of Heqing pig anhydride is very high. This pig anhydride is also around the New Year, every household kills the New Year pig, which is also the best time to make pig anhydride. The local spicy seeds planted in the garden are prepared with salt mortar, and the pure spicy seeds are as bright as ripe tomatoes.
Then, chop the ribs on the pig into inches. With the snow water flowing down from the Yulong Snow Mountain, plus the original pepper noodles of the Dongshan reverse stream, as well as the ginger slices produced by Jiangyinba, plus the right amount of salt, after mixing in proportion, sealed in the crock pot, flooded to July and August, open the jar, bright red pork anhydride, that is, put for ten days and a half months will not change color. Looking at the hog anhydride, that's what makes people salivate! The eating method of pig anhydride is also diverse, can be steamed on the koshiki to eat, can be used as a seasoning, can be boiled fish to eat, no matter what method is used to eat, as long as you put in a little pig anhydride, fried, fried, slippery, boiled are fragrant, spicy, really a must in Western Yunnan.
In the hot summer, the appetite appears to be wet due to the damp heat, and I don't want to eat. There is a bowl of stewed pork anhydride, as the folk proverb says: "Stinky fish and rotten shrimp, the enemy of rice." And then it became: "Fragrant pig anhydride, is the enemy of rice." "Don't believe it or taste it yourself!"
Nowadays, the traditional delicious food of pork anhydride has a charm of the times that has never been seen before, because through development, mass production can be achieved, and the wishes of gourmets around the world can be realized.
The fourth product: Pin Heqing Bai ethnic dish stew
Our stew here is more special, and its special feature lies in the tools used in the stew. In the winter, it rains a little in the shade, the family can't go out, they live at home, and there is nothing to do. Why? Stew meat to replenish your body. Usually too busy to have time, now it is just fine, just stew to eat it, that is called warm, there is an atmosphere ah! At this time, I found a crock pot, washed it, and made a wax pig's foot pole, and burned it into yellow raw and brittle. Of course, if there is dog meat, donkey meat and the like, it is very good, if not, ordinary is better, use pig's foot pole instead. Take out the crock pot that is not commonly used, remove the dust, wash the crock pot well, chop the pig's foot pole open, and put in a little horse factory gui (a kind of noble Qin Gui produced in Heqing Xishan). ), su tiao ginseng, bamboo thorn, sand kernel and other valuable tonics. After putting it away, it must be added by an experienced elderly person, because the water is added once, and after the crock pot is sealed, it cannot be opened until it is eaten. If you put too much water, you may not be able to drink it all, waste it, and the taste is not correct. If the water is not enough, it may burn the boiled things inside, and the loss will be even greater.
After adding water, take a white porcelain bowl about the size of the crock pot mouth, get a piece of kneaded noodles, and seal the bowl tightly on the mouth of the jar, without breathing. Add a little water to the bowl to prevent the bowl from cracking due to the high temperature, which will cause the crock pot to leak air. Nor can you use an open fire, but use coarse chaff (coarse chaff milled when milling rice), pile the coarse chaff into a pile, and bury the crock pot in the chaff pile, light a fire, and let the chaff slowly burn. The crock pot was buried deep in the coarse grain bran, and after heating, the crock pot was slowly boiled so "boom, boom..." Unhurriedly boiled, and boiled those pig's foot poles, Qin Gui, bamboo and other things transparently, which was considered to be a good stew. Of course, this takes about ten hours, usually from the evening to eat, until the next day. The fire was delicate, like "the nourishment is silent", boiling those tonics. The medicinal effects of the tonic were slowly boiled out, and when the crock pot was boiled thoroughly, when the crock pot was opened, there was a strong fragrance called refreshing the spleen, which was revealed. It was a warm fragrance, not a dry, hot, dry fragrance.
Warm supplement is the biggest feature of this food, eat them, will make your whole body full of passion and strength, this is a great enjoyment of life!
Isn't this a cultural feast?
The fifth product: Pin Heqing Bai tribe ten complete supplement of the whole chicken
Whole chicken is our folk traditional food here, which is almost lost in recent years, and can also be called the ten complete supplements of the folk. Patients who have just recovered from serious illnesses, women who have given birth to children, and serious illnesses who have undergone surgery must stew a whole chicken for them.
The stewing method of this whole chicken is also similar to that of stewed meat, using a crock pot, adding a bowl on the outside, and then sealing a dough and boiling it with coarse bran. The difference is that in the whole chicken to work hard, the selection of chicken is also very exquisite, of course, the best chicken material, the first choice is the black bone white phoenix. There is no black-boned white phoenix, but also a local purebred native chicken, and it is absolutely impossible to choose chickens that have laid eggs, broilers, etc., or modern chickens fed with modernly produced feed. And it's the kind of little jellyfish that's going to lay eggs and haven't laid them yet. It is the preferred chicken ingredient for stewed whole chicken.
After the selected chicken is cooked, empty the chicken belly, and in the chicken belly, fill the cordyceps, barley kernels, goji berries, gastrodia, matsutake mushrooms, sand ginseng, Su strip ginseng, jujube... These warm and precious Chinese herbal medicines, these things should be brewed in advance, of course, there is no need to use so many Chinese herbal medicines, but according to the different situations of patients, these Chinese herbal medicines are selected. These selected and brewed precious Chinese medicinal herbs are filled into the chicken belly, sewn with needles, and stewed a whole chicken into a crock pot. Bury the crock pot in a coarse bran and simmer, the taste needless to say, that nourishing, is really the world's best!
Compared with what oral liquid produced by mechanization, what is the perfect supplement... I don't know how many times I feel steadfast when I eat it. This is not just eating, this is tasting family affection!
The sixth product: Pin Heqing Bai tribe specially cut the lamb raw skin
Have you ever heard of sheep raw hides?
"Raw hides" are a raw food we eat here. For example, raw pork, raw chicken, raw beef jerky... Cut it thinly, use a bowl of sour vinegar, add pepper, spicy noodles... The concocted water is made by putting the blood-red flesh in the water and rolling it, and then it is chewed in the mouth. The taste is very fresh and delicious, but it is easy to eat faults, such as trichinellosis or something. But the concept of sheep raw skin is by no means the way to eat raw meat. The production of lamb raw skin is very exquisite, first choose a good goat weighing about thirty pounds, after slaughtering, do not peel, but use boiling water to remove the wool. After opening the intestines and breaking the stomach, the whole sheep is taken care of, and the dried toon leaves, dried mint leaves, dried perilla leaves, dried pepper leaves... According to 2:1:1:1... The proportion is put into the hollowed out sheep's belly, and after filling the sheep's belly to the fullest, the lamb's belly is sewn tightly with twine.
When it's all ready, send a pot of vigorous chestnut charcoal fire, build a shelf, and make the sheep rotate freely. Turn it over while roasting, and apply sesame oil squeezed from walnuts to the sheep until the whole sheep is roasted to a yellow, golden and brilliant state.
At this time, the whole village was filled with the aroma of roast lamb raw skin. There are roast lamb, toon, mint, perilla, peppercorns... The fragrance of the whole village pervades every alleyway, it is really a nose and tooth sacrifice! Every time at this time, the whole village is sucking with their noses, and the smell of sheep's raw skin with a strong fragrance smells of cottage air.
The whole lamb is roasted, and the action of eating the raw sheep skin is only the first step. At that time, the Bai women with good knife skills in the village will be invited to cut the raw skin of the sheep, and they will also be cut on one side and eaten while it is hot. Of course, the dipping material for eating lamb raw skin is also sloppy, otherwise the previous achievements will be abandoned. That dipping water must choose a good pepper noodles, that pepper noodles, but also to the local laterite, native growth of spicy noodles, never use any machine processing out of the thing, the pursuit of pure natural products. Adding any other condiment will only make the lamb raw and lose all the original taste.
In addition to the relatively pure taste, there is also the atmosphere of eating this lamb raw skin, which is also amazing. As long as the people of the whole village know that the whole family has eaten the raw skin of the sheep, you can go well, and at this time, you will never refuse anyone to participate. Everyone takes turns eating, and when it's your turn to cut, you have to wait for everyone to eat; when it's my turn to cut, I'll wait for everyone to eat. Round after round, gang after gang, until the sheep was skinned and eaten with only one bone left. Anyway, they are all pure natural products produced by themselves, and they do not pay for it, and after eating, the owner can take it out from the garden or his own kitchen. On that occasion, you don't have to be polite, otherwise you may sometimes be misunderstood by the owner. If you are there to wriggle, the owner will still think that you look down on them, or dislike his family, or think that somewhere you are unhappy.
This kind of eating culture is not at all to fill the stomach, it is simply to show the simple folk customs. If you have the opportunity, you must go to the Bai village to appreciate it! I believe it will make you happy.
Seventh product: Pin Heqing Bai ethnic body strong chestnut pork knuckle soup
Any kind of cuisine is not made up out of thin air. It is the result of profound cultural accumulation and a precious gift from nature to mankind. Heqing is not a chestnut town, but in some large deep ravines, chestnuts are also produced, and the descending incense of Heqing Pine Gui Dragon Ball is a beautiful ravine that produces chestnuts. The chestnuts here are large, the insects do not eat, the taste is fresh, and the fragrance is sweet.
Eating chestnuts raw, or grilled, is the traditional way to eat them. The innovative Heqing people, however, originally stewed chestnuts and pork knuckle together to create a world-class chestnut pork knuckle soup. This chestnut pork knuckle soup is also carefully stewed, and this method of stewing is exactly the same as stewing meat and stewing whole chicken, and can only be simmered slowly in a sealed clay pot over low heat.
In advance, a certain number of high-quality chestnuts are selected, preferably chestnuts with incense sticks. The chestnuts are then stripped of the outer shell and the inner membrane layer of the outer shell one by one, and the plump yellow chestnut kernels are peeled off one by one. Prepare two more pork knuckles, of course, with elbows cut off from Heqing ham, and it will taste better. If there is also a family such as Machang Gui (produced in the Xishan area of Heqing, Qin Gui, very famous, called Machang Gui. ), Sichuan root, gastrodia, fragrant mushrooms, bamboo, matsutake mushrooms... Such high-end supplements, add a little in moderation, the taste will be better.
First of all, the pork knuckles are stewed in a crock pot and stewed in a coarse chaff pile with cold water, the lid is still in a bowl, the bowl is filled with water, and the surrounding area is sealed with raw wheat dough. When the knuckle is almost stewed, the lid is opened, the tonics and chestnuts are added, and then sealed back as they were.
At this time, as people say, "The nose is a guest." Because the aroma overflowed the entire courtyard, it was really like the aroma that Jia Baoyu said in "Dream of the Red Chamber".
The fire "Gollum, Gollum..." slowly simmered the soup. Straight up these good things can't tell which chestnut, which is pig's elbow, that's Qin Gui... When they are all close as a family, this chestnut pork knuckle soup is complete.
This soup should not be based on each person's taste, or diluted, or thickened, anyway, anyone is suitable for this soup. If the local woman who gives birth to a child is short of milk, she will boil such a soup to give the mother a drink, which can promote milk. Of course, if the sick body has just recovered, or after the operation, the spirit is not good, the vitality is insufficient, then drink this chestnut pork knuckle soup, wrap you can not use three days, you will restore the spirit and vitality.
Come to us, drink chestnut pork knuckle soup, is a girl, bao you want to marry us here; is the boy, bao you want to come to our door.
Heqing folk cuisine, the pursuit of light and pleasant. Of course, to eat these, you also need to have sincerity and patience. What is very sad is that some folk foods are constantly dying out, and it is hoped that people of insight will pay attention to them and develop and utilize them. We look forward to this day, and I believe that the time is not far away.
Nowadays, everyone is deeply affected by the harm of "three high" foods ("three high" foods refer to: high fat, high cholesterol, high heat card), resulting in high blood pressure, high blood sugar, and high blood lipids endangering our lives. Therefore, the city has risen to the vegetarian movement, the following is an introduction to a heqing Bai folk vegetarian food.
The eighth product: Pin Heqing Bai ethnic group pure heart and mind of the chicken pea cold powder
In the past, in every cramped street in the old town of Heqing, there were a few simple cold noodle stalls, using only a few boards, or all of them unloaded wooden door boards, setting up a casual stall, placing one or two pots of yellow, refreshing, fat and shiny chicken pea cold powder; four or five small bottles, respectively, there were spicy noodles, hemp noodles, pepper noodles, pepper noodles, salt noodles, garlic paste... Overall, it is a simple set of utensils and foods, but when you eat them, that's called taste!
The vinegar used is also the lacquer vinegar brewed by the Heqing Vinegar Factory with traditional craftsmanship, and the condiment used has nothing to do with the industry, all of which are Heqing people in their own vegetable gardens, only apply farm fertilizer, do not apply half a pesticide, do not apply half a pound of fertilizer to grow out, the taste, only eat to say.
This chicken pea cold powder is also different. Chicken pea newspaper, as the name suggests, is that the size of the pea is about the same as the size of the chicken's eye, and there are places where people call it chicken eye beans, flat and round, which is a small spring crop. It can only be planted on the barren slopes where the land is relatively poor in the sandy land, which is the kind of green food that "plants a gourd and harvests a scoop", and the yield per mu is less than 100 pounds per mu.
The process of making chicken and pea cold powder is not as simple as we ordinary people think. To make chicken pea cold powder, the first night, I used the natural mineral water in the local Xilongtan to soak the chicken peas overnight, and the next day, when the chicken was barking all over the place, it got up and pushed the small stone grinding with his hands, "Hum, hum..." Slowly ground into chicken pea milk, with a large iron pot, burn a large pot of the same Xilongtan natural mineral water. The water boiled up, and the chicken pea syrup that was pushed and finely pushed by hand was poured into a large iron pot and stirred, without adding any seasoning, and the color became a tender greenish yellow, the natural tender greenish yellow, so delicate that no one dared to touch it. Such a delicate thing, that is, do not eat, look at it also has a great increase in appetite.
The simple cold powder stall, because of this kind of delicate chicken pea cold powder that hooks people's appetite, the cold little streets and alleys are thus lively. Especially in the hot and scorching heat of May and June, when the ultraviolet rays of the plateau make people dizzy, walking on the hot streets, hungry and thirsty, the best place to go, just sit on this simple cold powder stall, come to a bowl of chicken and pea cold powder, both to solve the curse, but also to quench the thirst, but also to quench hunger, fire, heat, wake up the brain... Be a fairy.
The Bai old lady in the mountains, once in a few months or years in Heqing County, also came to taste a bowl or two bowls of chicken and pea cold powder. They also used the bai ethnic embroidered hand towel, wrapped a bag of large white rice, mixed with chicken pea cold powder, white through the tender yellow. I am afraid that any gourmet in the world who has a good taste may not have tasted it.
Come to us and don't forget to taste the national food feast, be a sai immortal or sai gourmet!