Night view of Hequ Linkui Park Photographed by Jin Yuan
Hequ Window Network Special Article: (Reporter Wang Min) The Lantern Festival has just passed, the fine wine and cuisine during the festival are unforgettable, and the small editor now presents a variety of food in Hequ, you may wish to taste it is even more flavorful. Guaranteed to make you drool, here Xiaobian also welcomes everyone to attach comments at the end of the article to jointly improve the well-known River Qu cuisine.
If you want to talk about the current cuisine, the first thing to count is the sea red on the Hequ Mountain. These days, the sea red fruits are the time of harvest, you see them bright red, shining hanging on the branches, don't say that you taste it yourself, it is to look at it and make people appetite and salivate. Hequ is a unique sea red fruit planting base in China, and the cultivation history of sea red fruit trees has been cultivated for more than 800 years. The sea red star fruit is flat and round, the fruit color is bright red, the flesh is milky yellow, the texture is crisp and hard, the sour and sweet is delicious, and the aroma is strong. After tasting, officials of the United Nations International Women's and Children's Fund said: "Sea red fruit drink is really Coca-Cola in arid areas." According to the laboratory analysis of Shanxi Food Research Institute: sea red fruit contains protein, disaccharides, fruit acid, tannins, glucose and other substances needed by the human body, and also contains essential amino acids, vitamins, calcium, phosphorus, iron, zinc and other trace elements. Regular consumption of it has the functions of digesting and strengthening the stomach, relieving fatigue, reducing blood lipids and delaying arteriosclerosis. At this time, a walk to the Hequ Mountains and a few bags of sea red fruits to come back is nothing less than the greatest enjoyment for foodies.
Sea red fruit can not only be eaten directly, but can also be processed into delicious fruit peels and fruit petals. Tracing back to history, the sea mangrove tree was originally a wild tree, and has now become a drought-resistant, disaster-resistant, anti-corrosion and highly growing mountain fruit tree in the Hequ area. It is said that there is also an 800-year-old sea mangrove tree in Hequ Lugu Township, which is still blooming and bearing fruit (Xiaobian has not personally examined it, you can spray it at once). According to the Records of Hequ County, during the Ming Dynasty, some people in Hequ County used sea red fruit to make fruit peels and fruit petals. The processing of the peel is very simple, that is, the ripe sea red fruit is boiled in a pot, then stirred into a paste, thinly spread on a clean and smooth wooden board. After sun drying, cut into different shapes and serve. The method of making fruit petals is simpler, remove the fruit handle and flower lid of the ripe sea red fruit, cut it in half, and string it together with thread to dry it. Fruit dan peel, fruit petals to eat sweet and sour, thirst quenching, as well as spleen and digestion, is the favorite of women and children.
Speaking of which, I have to mention another snack of River Bend, apricot petals. This is also one of the traditional foods of Hequ County. In the Hequ area, almost all villages are planted with apricot trees, and the apricot petals are processed from almonds. According to research, apricot petals were first made in the Tang Dynasty and were once tributes to the royal family. Later, the technique of making apricot petals became a unique craft of the Hequ people. Before liberation, the apricot petals produced by Hequ had been sold to Beijing, Tianjin, Shanghai and other places. The general production method of Hequ apricot petals is as follows: when processing, first put the almonds in a pot of boiling water and cook for l to 2 hours, then soak them in cold water for a period of time after fishing out, and then fish out the soaked almonds and rub them with a towel to remove the red skin; After that, boil in boiling water and soak in cool water overnight, remove the white almonds, add various food colorings, and mix a little butter. In this way, apricot petals of various colors are made. Finally, there is another step is to fry the apricot cloves, which is to put the apricot petals and the coarse bran together in the pot and stir-fry, when the almonds change from white to light yellow and you are done. Because the bran oil oozes out after the bran is heated when frying, the apricot petals are oily, and the name "river curved oil apricot petals" is also derived. The characteristics of the apricot petals are: the color is delicious, crisp and delicious, and has the effect of clearing the lungs and sputum. Outsiders come to Hequ to visit relatives and friends, as long as they taste this thing, they immediately love it and praise it endlessly.
In addition to these things, there is also a food full of natural interest that is also popular with the People of Hequ, that is, the famous "burnt yam". However, the "yam" we are talking about is actually the abbreviation of yam egg, and it is definitely not the kind of cucumber thick, hairy, ugly and strange thing sold by the aquatic product shop. Therefore, in written language, it should be called "roast potatoes" or "roasted yam eggs". When the family is harvesting autumn, if you feel tired and hungry in the middle, you can make a pile of firewood in the field, and after the flame becomes smaller, bury a few moderate-sized yam eggs in the ashes of the residual heat, and after a period of time, you can enjoy this delicious taste. Think about it, sitting on that soft field, pulling the burnt yam out of the ash pile, gently scraping off the slightly charred area with a knife to reveal the yellow crisp hard shell, and then gently pinching it to make it sandy. Smell it, the fragrance is fragrant. At this time, if it is accompanied by instant noodle seasoning and boiled water, it is a great enjoyment.
After the snack, it's time to give the foodies a meal. In fact, everyone knows that in Hequ, the food that has been circulating in home-cooked meals for a long time is sour porridge. According to legend, the origin of hequ sour porridge is purely accidental: Li Zicheng's rebellious army passed through this place when it entered Beijing, and the local people were very happy, and every household soaked rice to prepare meals for the soldiers and pawns. But the people soaked too much rice, and they couldn't finish eating it for a while and a half, and they became sour after a long time. The people are reluctant to throw it away, they use sour rice to cook into porridge to eat, who knows but unexpectedly found that the porridge cooked with this sour rice did not affect its edible value, but sour and sweet, more appetizing. Later, people deliberately made rice bubble acid into porridge to eat, and then it became a staple food that integrates appetizer and spleen, skin care and beauty, which is really wonderful!
The Hequ people also prefer a delicacy called 莜面wo (commonly known as Push noodles). This is a food made from the processing and grinding of cherweed, and it is also one of the main food crops in the Xinzhou area. The nutritional value of the surface is very high, and it contains a lot of calcium, phosphorus, iron, and riboflavin. The method is to double the boiling water or cold water and make it, push one on the smooth plate surface with the palm of your hand, roll one with your index finger, and make a barrel-shaped noodle sheet like a "cat's ear", long and inch long, thin as a leaf, and pale yellow. When you're done, stand one by one and sit side by side in a cage that resembles a honeycomb. When the noodles are just cooked, they are fragrant, and when they are eaten, they are mixed with lamb or mushroom soup, which makes people salivate, appetite suddenly open, the aroma of food is abnormal, and the aftertaste is endless.
In the hequ countryside, most of these staple foods are large stewed vegetables, of which pork and black meat stew are the most popular among the local people. This smorgasbord stewed with pork black meat, potatoes, vermicelli, cabbage (or cabbage) is a favorite of farmers. Some people say that the big stew in the northeast is "OK", and some people say that the stew in Wuzhai Sancha is "not bad", which means that you have been fortunate enough to eat the best of stews. However, if you eat the pork and black stew stewed by the peasant women of Hequ, you will know what is the best of the stews. In the local area, this dish is the most basic staple food auxiliary materials, the production should pay attention to the appropriate amount of spices, soup water, the moderation of the heat, in order to achieve the realm of non-fat and non-greasy, mellow taste.
If you talk about the best quality of hospitality, there is another treasure of river music, that is, the famous Yellow River carp. The rolling Yellow River flows through Laoniu Bay, the Qingshui River in Inner Mongolia, and after running out of the Hequ Longkou Gorge, it enters a small basin, when the river suddenly widens and ripples thousands of large and small backwater bays. In these backwater inlets, the water is slow and the organisms gather, which is the best place for the Yellow River fish to grow and reproduce. The number of such fish is very small, they are stable, inhabit the bottom of the calm backwater bay for many years, rarely float out of the turbulent water surface, only in the spring equinox and Qingming season, the Yellow River thaws, full of river jelly you push me, this will raise fat Kaihe fish, driven out of the nest, faintly caught by people, become a delicacy in interrogation, so its name is "Kaihe Fish". Since its fishing season is only in the ten days between the end of March and the beginning of April in the Gregorian calendar, in recent years, fish production has also decreased year by year, so the price has continued to rise, with an average of about 300 yuan per kilogram per kilogram. Although the price of Kaihe fish is expensive, due to its delicate and rich flesh, delicious taste, and more tonic vitality, the effect of divergence, so it is very respected by people, and tourists who come to buy "Kaihe fish" every year flock to it.
In addition, I am familiar with the salt-dried dumplings of the patrol town, which we also call "flashing mouth", because looking at the big, bulging, biting, "boo" surface is broken, but it is hollow. This kind of thing is baked in an earthen oven with fine white noodles, salt and other condiments, and is very popular with people. There are also soba bowl holders, a common snack on the roadside. After peeling the buckwheat, it becomes a grits, soak the grits in water the day before, fist into a paste, finely filter and scoop into a bowl for steaming, stir with chopsticks once in the middle, and steam it. There are many bowl holders sold in various parts of Hequ, and the technology is uneven, but it looks similar. The criterion for judging how well the bowl holder is done is not only to look at its appearance, the most important point is whether it is delicious or not to taste its dipping soup, in the words of hequ, it is "whether there is a taste". A person who does a good job of bowl holders simply mix vinegar, ginger, sesame seeds, peppers, garlic paste, sesame oil, etc. into a dipping soup, pour into the cut or rubbed bowl tray, and immediately sour and fragrant, so that the viewers on the side can smell the index finger and can't stop drooling.
Hequ, ancient name of Kuizhou. Unique winemaking natural ecology, high-quality yellow rice, mung beans, red dates, inheritance of centuries-old winemaking skills, for the 2015 listed "Kuizhou" brand series of pure grain yellow wine to create a unique natural and technological environment, have you ever drunk "Kuizhou" yellow wine? In addition to the good taste and safety guaranteed, the best-selling "Kuizhou" brand series of pure grain rice wine is also a factor considered by many consumers. In rice wine, it contains rich and comprehensive nutrition, known as "liquid cake", and its nutritional value has far exceeded that of beer and wine known as "liquid bread"; It also contains polyphenols and other substances, and hot drinking rice wine in early spring can also activate the meridians and resist wind and cold. Women who are invincible to the liquor are no longer incompatible with the lively atmosphere of the table because of the intensity of liquor, and the sweet taste is both liked by women and can achieve the effect of beauty and beauty.
There are many specialties of river qu and river qu food, xiaobian has limited insight, can not be summarized one by one, please do not spit water, after the text to correct and supplement, for everyone to communicate together.
River curved noodle nest (commonly known as pushing noodles)
Shanxi Suizhou pure grain yellow wine
River curved fruit petals
Red fruit of the river curved sea
River bend large stew
River bends open river fish
River koji roasted yam
River qu sour porridge
River Bend Evening Nursery
River bend almonds