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Shanxi Yuci, in ancient times called "Wei Yu", Shanxi Jinzhong Yuci District is the political, economic and transportation center of Jinzhong City. It is known as the "Gateway to the Provincial City". The scenery here is very beautiful, in addition to enjoying the beautiful scenery in Jinzhong, don't miss this "Yuci Three Treasures", Yuci Three Treasures, Lantern, Enema, Tofu Brain, which is a folk song that praises yuci traditional flavor food in the local area. When you arrive, you must try it. Let's take a closer look at this "Yuci Three Treasures" together.
<h1 class= "pgc-h-arrow-right" > the first treasure: enemas</h1>
Yuci enema has strong local characteristics and is one of the "three treasures" of Yuci. Speaking of Yuci's enema, let's talk a few more words. The most famous enema in the history of Yuci is the enema of Fan Qinglin of Mahayana Temple Street in the early Republic of China. The enema he made, each piece first formed a ball and then released, unchanged and not cracked, so it is called "Fan Yipin".
Yuci's enema is mainly made of soba noodles, which are characterized by: crisp and tendon, strong taste, vegetarian and appetizing. In the past, the method of making enemas was relatively simple, first making a paste of soba noodles with cold water, then cooking them in a pot and dipping them in vinegar and garlic.
Now after improvement, when making the noodles, the noodles are first hard and then soft, and then the thin noodles are smoothed. If it is cold noodles, it should be diluted. If you are hot pasta, try to thicken it as much as possible, preferably mixed with a little pig's blood. This results in an enema that is strong, good-looking, and elastic. Eat cold with salt, garlic, vinegar, hot sauce and a few sesame oil drops. When eaten hot, cut into pieces, add lard to the wok and then sauté with enemas and seasonings. Enemas are better with greater energy, and the famous "chicken claw enema is famous for its good face, with a chicken claw print twisted in the middle of the enema."
<h1 class= "pgc-h-arrow-right" > second treasure: the Lantern</h1>
Lantern everyone should have eaten, in different places the customs are not the same, eating methods, tastes, methods are also slightly different. The Lantern of Yuci is one of the "Three Treasures" and is famous in the history of Yuci. During the Republic of China period, in the streets and alleys of Yuci, there were many shops and vendors selling Lanterns, among which the Lantern of Han Zhengbao in Nammon-dong Changsheng was the most famous because of its unique flavor.
The Lantern Festival has been very popular in Yuci for a long time, whether it is in festive festivals or wedding banquets, the Lantern is often a "guest at the table".
To make the Lantern Filling:
Ingredients: peanuts, sesame seeds, walnuts, brown sugar.
1. Bake peanuts in the oven for 5 minutes, peeled walnuts and bake in the oven for 5 minutes, sesame seeds in the oven for 2 minutes;
2. Put the roasted sesame seeds in a blender and crush them, and the other two kinds of sesame seeds will be mixed with brown sugar in the same way.
To make tangyuan skin and wrap tangyuan:
1. First prepare the glutinous rice flour, put the glutinous rice into the basin, add the appropriate amount of water to mix the glutinous rice flour, take a small piece of glutinous rice flour and wrap the appropriate amount of filling in the palm of your hand.
2. Knead the surrounding areas like a bun, and then put the kneaded rice balls in the palm of your hand and knead them into a circle. Prepare a large plate and sprinkle some dried glutinous rice flour, put in the doughnut dumplings, and make all the dumplings in turn.
3. Pour water into the pot and bring to a boil, bring the rice balls into the pot, and when the rice balls float, they can be fished out in about 2 to 3 minutes and eaten.
<h1 class= "pgc-h-arrow-right" > the third treasure: tofu brain</h1>
Tofu brain is also one of the "three treasures" of Yuci. Dating back hundreds of years, it is a popular snack for locals. Yuci tofu brain, peculiar, lies in the "brine".
Tofu brain, composed of "three pots". In a large copper pot, the marinade is made from the best noodles, soybeans, starch and various spices. When selling, copper pots are set in cage boxes, charcoal pots are placed under them to keep warm, and in hot pots, stewed balls, pork slices, fried tofu slices, etc.: in a casserole pot with a diameter of more than a foot (commonly known as a leather pot), brain tofu is contained. When eating, first put a spoonful of brain tofu into the bottom of the bowl, pour the vermicelli, soybeans and marinade from the copper pot, then add the balls, meat slices, fried tofu slices in the hot pot, and then drop a few drops of sesame oil. The color is slightly brown, the aroma is overflowing, and it is especially suitable for winter consumption.