The Taiyuan Marathon is about to start,
Xiaobian hereby launches a series of Tips for Preparing for Taima.
For runners, the week before the race, it is necessary to gradually control the amount of exercise, not too much or too little, to 10 kilometers a day as the standard, eat more carbohydrates and glycogen foods, eat less oily, spicy food. You can't eat hot pot, roast, wax, etc., and you can't drink alcohol.
On the morning of the race, it is best to eat bread or steamed buns with bananas, and drink some sports drinks. After the race, in order to relieve muscle pain, runners should continue to exercise and gradually reduce the amount of exercise.
I hope that runners will meet the upcoming run with the best state! Shanxi cuisine has always been famous, and runners who came to Shanxi before the race, you can have a good luck.
Today, Xiaobian will specially send Shanxi special food recommendations (part II), and those who have time can try it one by one
Rat Cave Lantern
The Rat Cave Lantern is a traditional Han snack in Taiyuan, Shanxi Province. The skin is thin and filling, and the taste is luscious. People who have lived in Taiyuan for a long time or temporarily come to Taiyuan to visit relatives, friends and tourists must go to the "Rat Cave" to taste.
This Lantern skin is sticky in the cotton, sweet in the filling, white and bright in color, exquisite in ingredients, unique flavor, has been listed in the intangible cultural heritage of Shanxi Province.
There is stickiness in the sponge
Unique flavor
Taiyuan rots dry
Also known as rot dry. It has been produced for more than 800 years. Taiyuan Soybean Products No. 2 Factory uses two high-quality varieties of "Longan" and "Swan Eggs" planted in the Huyan area near Taiyuan. Equipped with more than a dozen kinds of condiments such as large ingredients, peppercorns, cinnamon, cardamom, sand kernels, galangal, cloves, tangerine peel, broad wood incense, fennel, seedlings, and yamana, the dried tofu that is pressed and molded is boiled first and then boiled, boiled three times (simmered l times every 24 hours), and then after 12 times of shaking, 72 hours of drying, dehydration.
Taiyuan rot dry appearance is dark brown, the texture is dense and delicate, elastic, has the characteristics of "diagonal overlap, tearing open to see the flesh". The aroma of food is strong and the aftertaste is long. It can be used as an accessory to accompany meals, and it is also the effect of Warm Brand stomach.
Sharpening the knife surface
Use chopsticks to pick the dough along the edges of the plate. This pasta is unique in operation, soft and refreshing, easy to digest, and accompanied by large stir-fried meat, fried sauce, meat and vegetarian brine, unique.
The two ends of the tip are slender, the middle part is slightly thick, the white is fine and smooth, soft and ribbed, poured with toppings, and then accompanied by seasoning condiments, the food is very delicious, is one of the main pasta in Jinzhong folk.
This kind of sharp, well-proportioned thickness, soft and hard, with small stir-fried lean pork toppings, is a good traditional pasta.
Shanxi tamales
The cooking technique of "steaming", jinyuan long, tao retort excavated from the tao temple site, shows that more than 4,000 years ago, Shanxi has been "steamed valley for rice", Jindi folk raid this "banquet ceremony", changed to rice and meat steamed, into tamales, passed down to this day, has become one of the traditional "xingcai" in Shanxi, the base dish of the folk banquet.
There is also a dish of lotus leaf tamales in Jin cuisine, which is said to have begun in the Three Kingdoms. Tamales in the Dingxiang area of Xinzhou, with mashed potatoes and flour, are very unique, known as "Xinding steamed meat" or "Shanxi steamed meat", which is the main dish of the local "Nine Gui Eight Plates" banquet in the past, and it is said that Yan Xishan once entertained Feng Yuxiang, Chiang Kai-shek and others with this dish. Now Dingxiang steamed meat is also made into a gift box delicacy to give friends and guests, and has become a local famous specialty.
Sauce meat
The most prestigious product is the sauce elbow, which was a tribute during the Qianlong period of the Qing Dynasty, and Empress Dowager Cixi, in order to often eat the sauce elbow, specially gave the person who sent the sauce elbow a waist card to enter the palace, and with this "special pass" you can go straight into the deep palace without retribution.
From the appearance of the color of the sauce red or reddish brown, after cutting with a knife, the internal tissue is pink, the taste is smooth and sharp, fat but not greasy, thin and not chai, especially the skin is soft and tender. In the traditional process, the sauce is purely the old soup of the marinated sauce meat, which is boiled by filtering the residue and does not add anything.
Sign up for the countdown, and the little friends who want to participate are hurrying!
Registration for the 2017 Taiyuan International Marathon (full course, half course) will close at 19:00 on July 9 (Sunday).
Still struggling with running or not running "Taima", hurry up and log on to the official website of the Taiyuan International Marathon to register.
At present, the mini parent-child marathon has been fully registered, and the mini marathon registration is still continuing.
Taima Official Website: http://www.tymarathon.org/
(Click on the link above to jump)
Food and sports are to be kept to chance!
Text: Brother Shan
Editor: Qiao Gang