The charm of Baoting
One in the scenery to appreciate the folklore
The second is in a different eating culture
Come to Baoting
I had to try the local cuisine
There are so many delicacies in Baoting
Even if you have a big stomach, you can't fit it
Here Xiaobian recommends several special delicacies for you
Let you travel with your mouth
Four famous dishes
Baoting's most famous dishes are the four famous dishes:
Chickens that meet trees, fish that surf
Cows that don't come home, five-legged pigs
Chickens on the tree
Shiling chicken, also known as Shiling native chicken, belongs to the local original breeding chicken in Baoting area, mainly concentrated in Shiling breeding, so it is named Shiling chicken. Shiling chicken is grazed semi-grazed in the woodland all year round, eating insects, weeds and grains, moderate body shape, delicious and tender meat, crispy meat, strong toughness, strong disease resistance, with the "north of Wenchang chicken, south of Shiling chicken" reputation.
Fish that can surf
Hachimura stone mud carp grows in mountain streams with pure water quality all year round, and has high requirements for water quality and prefers a clean water environment. This fish likes to swim against the current and play with the rushing stream, hence the name "surfing fish".
Cows that don't come home
The so-called cattle that do not return home are actually the Li family's daily cattle in the mountains or woods, let them grow freely, and feed them salt every other week or so.
Five-legged pig
Five-legged pork skin is thick and oily, the meat is firm, its taste is aromatic, tender and delicious, and it is not greasy to eat. Whether it is steaming and frying, or sautéing and marinating, it has a good taste and unique flavor. It is said that the local small sows are put into the mountains during the estrus period, sometimes mated with wild boars, and then gave birth to piglets with wild boar habits and physique. Such hybrid pigs have short legs and feet, a pointed and long mouth, small individuals, light weight, and only a hundred pounds a year. Learn wild boar sex, like to arch the mouth to the soil foraging, walk up to the mouth against the ground, the mouth does not leave the soil, and look back, such as five feet. Therefore, people think that its mouth is also a foot, so it is also called "five-legged pig".
Specialty food
In addition to the four famous dishes
There are also many Li Miao specialties that are worth trying
and the best of the fruit, magenta
Miao family three-color rice
Miao family three-color rice is the most ethnic characteristics of the Miao people, generally made and eaten during the lunar calendar "March 3", is the Miao family used to entertain guests and sacrifice ancestors of the traditional festival food.
Miaojia tricolor rice is originally a five-color rice, which is red, yellow, blue, black and white, and the glutinous rice of Shanlan is first soaked in five kinds of plant sap such as red and blue vine leaves and yellow ginger, and then steamed with a special single wood steamer to eat. Nowadays, the five-color rice has been changed to a three-color rice, with red, yellow and black three colors, bright colors, fragrant and delicious, and very Hmong flavor color.
Li family bamboo tube rice
As the name suggests, the so-called bamboo tube rice is a rice cooked with rice and flavor ingredients in a fresh bamboo tube, which is a traditional food of the Li people in Hainan. In the past, Li compatriots only made bamboo tube rice when they went out on long trips, farmed in the countryside, went up the mountain to hunt or entertained guests, and the preparation method was simple. After the precipitation of history and the baptism of time, bamboo tube rice has not disappeared in the folk, but from the rural pastoral to the modern city, into the hotel table, through the chef on the basis of the bold improvement of tradition, into the modern elements, making it a famous flavor food in Hainan, the reputation of the southern country.
Baoting Lijia bamboo tube rice is usually made of mountain lan rice (dry rice) with meat, put into a fresh powdered bamboo or mangosteen sawn bamboo tube, add the right amount of water, and then use banana leaves to block the mouth of the bamboo tube, placed in a charcoal fire barbecue, green bamboo gradually scorched, fragrant overflowing, cut off the charred bamboo tube skin can be eaten.
Miao family five-color rice dumplings
Miaojia five-color rice dumplings and Miaojia three-color rice are similar in that they use the sap of wild plants to extract natural pigments, including red, yellow, blue, black and white.
The production method of five-color rice dumplings is simple, first the glutinous rice is fried in lard or peanut oil to make it fragrant, take out and divide it into five parts, and then dye the glutinous rice into red, yellow, blue, black and white with the juice of wild plants, and then add the marinated pork, beef and other meats, then wrap it with banana leaves, and then bundle it with hemp rope. When boiling rice dumplings, the water should soak the rice dumplings and cook for about two hours before eating.
Li Miao tricolor cake
Li Miao tri-color cake, as the name suggests, is three colors, three raw materials, three tastes, crystal clear, is good-looking. When you bite down, the flavors of coconut, mango, and purple potato are mixed together.
Lijiashan orchid wine
Shanlan wine is named after the Li people who use Shanlan rice to brew. "Shanlan rice" is also called "mountain fence rice", that is, after the Li people cut open space in the mountain, they fence up the dry glutinous rice, which is suitable for winemaking.
Mountain orchids taste different depending on the length of time they are stored. The brewed wine is sweet after about ten days of storage, and it is also the wine commonly called "BIANG" by the Li people. This "BIANG" is especially loved by most people, sweet and slightly spicy, spicy and not dry. With the passage of time, the sweetness of "BIANG" slowly disappears, the aroma of the wine gradually becomes stronger, and after being buried in the ground for a year, the wine is yellow-brown, and it is red or even black for several years, at which time it becomes a real mountain orchid wine.
The ancestors of the Li people did not use wine glasses to drink, and the brewed wine was stored in clay pots, and when drinking, "sucked with bamboo pipes", the bamboo pipes were thinner, and the lower end of the wine was inserted into five parts with bamboo pieces to prevent sucking into the lees and blocking the bamboo pipes. When drinking, there is a bottle of wine in the banquet, two bamboo pipes are inserted, and the guests on both sides take turns to drink, which has the charm of Lanting's "curved water flowing".
Rambutan
Rambutan, also known as mullein, native to Malaysia, is one of the famous fruits of Southeast Asia. The most suitable and large area for the cultivation of rambutan in China belongs to The Hainan Baoting mountain rainforest climate, so the cultivation of rambutan in Baoting has the natural advantage of "no one has me".
Baoting long summer no winter, the average annual temperature of 20.7-24.5 °C, winter warm as spring, summer no heat, soil matrix to fertile mountain yellow soil, mountain red soil, brick red soil and paddy soil mainly, unique geographical and climatic conditions have created Baoting rambutan appearance bright, sweet and delicious, rich in nutrition, containing vitamin C, vitamin B, phosphorus, iron, protein, fat and other nutrients, is the best in the fruit.
The food was delicious
But don't be greedy
Only take care of your stomach
Talent is always accompanied by delicious food!
Let's go, let's go to Baoting and eat!
When you travel to Baoting, you should play like this!
9.9 yuan to visit the four scenic spots of Baoting! Come and claim!
Source: People's Network Hainan Channel Synthesis
Photo: Baoting Li and Miao Autonomous County People's Government Website
Editor: Liu Yangyang