River qu sour porridge
Hequ sour porridge is a special cuisine of the Hequ generation, which is said to be appetizing and healthy, skin care and beauty, and wonderful. Legend: Li Zicheng's rebellious army into Beijing passed through this place, the local people are very happy, every household soaks rice to prepare meals for the soldiers, who knows that due to the change in the situation, the army temporarily changed the route, detoured, but the people soaked too much rice, a moment and a half can not eat, put it for a long time to get sour.
The people are reluctant to throw it away, they use sour rice to cook into porridge to eat, who knows accidentally found that this porridge cooked with sour rice did not affect its edible value, and later people deliberately made rice sour as porridge to eat.
Red fruit of the river curved sea
Shanxi specialty - sea red fruit. Haihongguo originates from Hequ County in the northwest of Jinxi, Shanxi Province, and is also known as the hometown of Haihong. The sea mangrove tree, which has been settled here for more than 800 years, is the only preferred rare tree species that has remained extensively managed after years of survival of the fittest from wild fruit to domestic fruit. Sea red fruit is rich in nutrients, homologous to medicine and food, and has a wide range of uses. The fruit contains soluble sugar 15.18%, drip color acid 1.04%, vitamin C 2.38mg/100g, in addition to containing a variety of trace elements needed by the human body, including calcium 66.59mg/g, iron 2.16mg/g, zinc 0.54mg/g, calcium-containing first in the fruit, known as "the king of calcium in the fruit".
River bends open river fish
Hequkai river fish is a specialty of Hequ County, Xinzhou City, Shanxi Province. Kaihe fish is not only bright in color, delicate in flesh, delicious in taste and high in nutritional value. It is also a famous specialty of Jiuqu Eighteen Bends and Eighteen Bends in Northwest Jin. In Hequ County, on the banks of the Yellow River in northwestern Jin, the "Kaihe Fish" is a prestigious local specialty. According to the "Chronicle of Hequ County", during the Kangxi, Yongzheng, and Qianlong years of the Qing Dynasty, local officials had to pay tribute to the emperor every spring to pay tribute to the emperor the "kaihe fish" salvaged after opening the river. "Kaihe Fish" is better than the Yellow River, the taste is delicious, it is said to have the effect of toning the disease, and it is known as "living ginseng" by the folk.
What is the open river fish: refers to the ear of the fish that overwinters when the frozen Yellow River melts. The fish of the open river is to freeze the water, the fish is dormant, not moving, purifying the five internal organs, dissolving the surface, storing nutrients, liver sugar conversion, pampering, such as meat must be tender, pure and unpolluted, this change increases the freshness and purity of the fish meat, so that the flavor of the fish shows unprecedented freshness. This is also the crux of the popularity of "open river fish" among diners.
Hequ's unique way to eat open river fish:
How to eat open river fish: stew with sauce, stew, and fry small fish. Generally, there is no need to add any condiments except salt. Best fish dishes: Stickers, wild mountain vegetables, open river fish, chicken stewed mushrooms and open river fish soup with noodles. There is a saying: "Open the river fish bubble noodles, race past the living gods" .
The carp produced in the Tangjiahui and Hewan areas of Hequ County is the most famous. It is characterized by a large mouth, few scales, a red line on the spine, and a fat and delicious meat. Yellow River carp, generally 1.5 kg, up to two or three kg.
River qu frozen watermelon
Hequ County in the northwestern region of Jin is rich in watermelons. Local watermelon, small, blood red, sandy and sweet, sells well for hundreds of miles. The Hequ people not only grow watermelons, but also have unique features in preserving watermelons. On the other hand, the good watermelons picked are placed in the room. Carefully preserved, can be saved to the top of the freeze. Or let the vines that have not died after picking the fu melon re-seat the melon, this kind of "erlangzi melon" can only ripen when the autumn harvest is harvested, and it can be saved until it is frozen. During the cold season, watermelon, which freezes indoors or outdoors, can become a favorite seasonal food after the spring in March and April of the following year.
Hequ frozen watermelon, melon like crystal ice cubes, melon taste still exists, sweetness has been very small, according to local saying, frozen watermelon is mainly eating skin. In fact, the watermelon that has been frozen for so long, the red pigment and sugar in the melon have been frozen in the skin. Peeling off the dark green surface and chewing the tough and sweet melon peel does have a unique flavor, especially in the cold days of the number of nine cold days around the stove to eat frozen watermelon, more unusual taste.
Fruit peel, fruit petals
Fruit dan peel and fruit petals are the traditional foods of Hequ County, mainly processed from the fruits of sea mangrove trees, with a long history. According to the records of Hequ County, in the Ming Dynasty, some people used sea red fruit to make fruit dan peel and fruit petals. In ancient times, the area around Hequ was a forest area, and the sea mangrove tree was originally a wild tree, and now the sea mangrove tree is a drought-resistant, disaster-resistant, anti-corrosion and highly growing mountain fruit tree in the Hequ area. In Hequ Liugu Village, there is also an 800-year-old sea mangrove tree that still blossoms and bears fruit. Sea red fruit color black red, sweet and sour taste, rich in vitamin C and other nutrients, and has the effect of strengthening the spleen, digestion, and aiding digestion. The simple way to process the peel of the fruit red fruit with sea red fruit is to cook the ripe sea red fruit in a pot, then stir it into a paste, spread it thinly on a clean and smooth wooden board, dry it, cut it into different specifications, and then eat it. The fruit petal method is simpler, remove the fruit handle and flower cover of the ripe sea red fruit, and all two petals are strung together with thread and dried. The characteristics of the fruit peel and fruit petals are: sweet and sour, thirst-quenching, healthy spleen and digestion
Drunken fruit
Drunken fruit, also known locally as "sea red" or "begonia"; It is produced in Hequ and is a famous fruit in Shanxi. The fruit contains a variety of vitamins, sugars, phosphorus, calcium, potassium and so on. The taste is sweet and sour, and according to the relevant authorities, the sea red fruit has attracted the attention of UNICEF because of its high phosphorus content. This product can also replace hawthorn into medicine to dispel diseases. It can also process jams, cider, fruit vinegar and canned foods, which is very valuable for development. The Hequ masses said, "The sea red begonias are good, and the money is a living treasure." Under the guidance of the idea of "if you want to get rich in hequ, plant grass and trees and make great strides," the local masses have planted sea red trees, brought into play the advantages of mountainous areas, and made them rich as soon as possible.
Apricot petals
It is one of the traditional foods of Hequ. Made in the Tang Dynasty, legend has it that it was also chosen as a tribute. It is characterized by its delicious color, crispy and delicious, and has the effect of clearing the lungs and sharp phlegm.
Donkey meat
More than 20 kinds of herbs and various condiments are used to make soup, raw donkey meat is cooked in the soup, and then poured into the soup with vinegar, ginger, sesame seeds, garlic paste, etc., and can be eaten cold and hot. The color is delicious and fragrant, the taste is not greasy, and it has the effect of nourishing the yin and tonifying the kidneys.
Salt dry to burn
Dried salt is produced in the town of Patrol, grilled with white noodles, table salt and a little butter, known as "flashing mouth". The noodles are not more than two or two, but the air expands in the roasting, the volume doubles, the shell is large and empty, and the food is crisp.
rice wine
In the winter moon, the rice is boiled into a thin porridge, cooled and put into the koji, slightly fermented to pour the white wine, and then put the kang head around the cover, brewed for about ten days, the wine is self-clearing, yellow, sweet and sticky and mellow. Wine is ripe sheep fat, there is a wind of lamb friends wine.