What are the special snacks in Huangling?

Miscellaneous liquor is a specialty of Danba. It is cooked with various grains and sealed in barrels and cans. When drinking, you can open the cans and insert them into bamboo tubes and straws to drink. After one person touches the wine, cut off the straw and the other person touches it again. Sauerkraut is specially made by local people with roots and leaves. The production method is to wash and cook the leaves of root vegetables, add yogurt (the yeast of this product) and put them in wooden barrels, which usually takes about 12 hours.

Its sour juice can be pulled for several feet continuously, with pure flavor, sour and tender taste. There are many ways to eat, such as cold salad, stir-fry and soup. Eating sauerkraut not only tastes good, but also has the functions of clearing away heat and toxic materials and helping digestion. Old bacon is made by cleaning and slaughtering ecological pigs, cutting the meat into strips of about 2 kg, smearing with refined salt and various seasonings, and smoking with cypress bark and sawdust for a long time. Its flesh color is golden and transparent, and it can be preserved for several years.

There are many ways to eat old bacon, such as boiling, stewing, steaming, frying and returning to the pot. Wawushan people like to cook bacon, cut it into large pieces, and then put it in a small dish with seasoning. This way of eating is primitive and rough, the meat is fresh and tender, and the entrance is slag, which is attractive. Delicious pork leg is a famous dish, delicious, and it is a delicacy to entertain guests and friends on holidays. Every winter, every household has to slaughter fat pigs.

In the past, most pigs were killed by tying their four legs together, cutting a hole in the chest with a knife, inserting it into the chest to break the heart-lung connection, sewing the knife edge after killing pigs, repeatedly burning pig hair with hay, cutting it open and peeling off fat and lean meat. Buttered tea Buttered tea is made by boiling brick tea in water, adding ghee (yak butter), putting it in a slender barrel, and beating it with a stirring rod to make it milky. Another way is to put ghee and tea in a leather bag, tie the mouth of the bag tightly and beat it hard with a wooden stick. So configuring butter tea is called beating butter tea. Entertaining guests is a very laborious job. Now you can also configure an electric mixer.

Because brick tea contains a lot of tannic acid, it stimulates gastrointestinal peristalsis and accelerates digestion. If you drink alone, you are extremely hungry. You must add ghee or milk. Mongolians generally drink milk tea, while Tibetan yaks don't produce much milk. Buttered tea is widely used to entertain guests. Camellia oleifera has high heat, pure fragrance and delicious taste. A drink will refresh you. People say that if you haven't drunk butter tea, even if you haven't been to the Qinghai-Tibet Plateau. When I first started drinking buttered tea, the first bite was unbearable, the second was pure and fragrant, and the third was unforgettable. For thousands of years, Tibetan people have created butter tea culture in the struggle against harsh natural conditions.

Around the tea culture, there are tea parties, which run through parties such as making friends, festivals, parting and love. As for the drinking method of butter tea, Tibetans in Deqin like to add milk residue, while Tibetans in Zhongdian and Weixi pursue purity. In Tibet, ghee can be found everywhere in every Tibetan family. Butter is an indispensable food for every Tibetan. Butter is extracted from milk and goat milk. In the past, herders used a special method to refine ghee. First, they heated the milk, then poured it into a big wooden barrel called Dongxue (about 4 feet high and with a diameter of 1 foot), and stirred it up and down hundreds of times to separate the oil from the water.

A layer of bright yellow fatty substance floats on it, scoops it up, pours it into leather pockets, and cools it into ghee. Now butter separators are gradually used to extract ghee in many places. Generally speaking, a cow can produce four or five catties of milk every day, and every hundred catties of milk can squeeze out five or six catties of ghee. There are many ways to eat butter, mainly butter tea and L, and they can also be mixed in Bazin. Stir-fry fruit on holidays and use ghee. Tibetans like to drink butter sticks on weekdays. When making butter tea, tea leaves or brick tea are boiled with water for a long time to form a thick paste, then tea leaves are poured into butter tea barrel at the end of winter, then butter and salt are added, Jia Luo is pumped up and down for dozens of times, the butter tea is stirred until it is blended, and then the butter tea is poured into a pot for heating, so that the butter tea can be made.

When the host lifts the butter tea pot again and stands in front of the guests, the guests can pick up the bowl, gently blow it in the butter tea bowl, blow off the oil flowers floating on the tea, and then sip it and sigh: This butter tea is really good, and oil and tea are inseparable. Put the guest's bowl back on the table, and the host will refill it.

In this way, while drinking, I don't drink it all at once. Enthusiastic hosts always fill their guests with tea bowls; If you don't want to drink anymore, don't touch it; I don't want to drink any more after drinking half. The host holds the bowl and you set it. When guests are ready to leave, they can drink a few more mouthfuls in a row, but they can't drink it dry. There should be some oily tea bottoms in the bowl. This is in line with Tibetan customs and etiquette. Wine highland barley wine, called Qiang in Tibetan, is brewed from grain highland barley, which is the main grain produced in Qinghai-Tibet Plateau. It is the favorite wine of Tibetan people. This is an essential festival, to get married, have children and send relatives and friends away.

Brewing method: the brewing method and process of highland barley wine are as follows: firstly, wash highland barley, and be careful not to let highland barley wash in water for too long. Then pour into the pot, add more than two-thirds of highland barley and boil. When the water in the pot has been absorbed by highland barley, the fire should not be too hot. While cooking, turn the highland barley up and down with a wooden stick, let the highland barley in the pot be cooked, and knead the wheat with your fingers at any time. If it's still not rotten, add some water to continue cooking. After cooking, take the pot down and let it dry for 20-30 minutes. At this time, the water in the pot has been absorbed by highland barley. After the highland barley is warm, spread it on a clean cloth and sprinkle with distiller's yeast.

When making koji, if highland barley is too hot, it will make highland barley wine bitter; If it is too cold, highland barley will not ferment well. After sprinkling the distiller's yeast, put the highland barley wine into the pot and wrap it with warm things such as quilts. Two nights in summer and three days in winter. If the temperature is right, it usually takes only one night to smell the wine. If you don't smell alcohol after one day, it means that the temperature is not enough during fermentation. You should put boiling water in a bottle and put something on the pot to cool the fermented highland barley. Only in this way can highland barley wine be sweeter. And then put into a ceramic container to filter the highland barley wine. If you want to use wine right away, you need to add water.

It can be filtered after soaking for four hours. If it's not urgent, seal the spout and filter screen, and add water if necessary. The first pot of water should be added to be two inches higher than the fermented highland barley, and the second and third pots of water should be added to be as high as the fermented highland barley. The wine on the spout is very strong. Go to three pots of wine. Tibetan toast custom: Tibetans also have many rules for toasting and drinking. When drinking on festive days such as holidays, if conditions permit, silver flagons and wine glasses should be used. In addition, you should stick some ghee on the spout and the edge of the cup. This is called Garjian, which means white decoration. When the host offers the first glass of wine to the guest, the guest should pick up the glass, dip a little highland barley wine in the nameless fingertip of his right hand and sprinkle it in the air.

Do the same action three times, and the host will offer you three sips of wine. Three sips means three sips in a row. Every time you take a sip, the host will give you another one. After the third bite, the guests will drink all the wine. Besides, the host should give each guest a big bowl of wine after serving. Guests who can only drink can't refuse to drink this bowl of wine, or the host will punish you for two bowls. This cup of wine after dinner is called silver bowl wine after dinner.

It stands to reason that when toasting this bowl of wine, you should need a big silver wine bowl, but generally you can also use a beautiful big porcelain bowl instead. Singing a toast song is also the most meaningful custom of people of all ethnic groups in Tibet. There is a Tibetan joke: don't sing a toast song when drinking, and the donkey drinks water. Whoever toasts sings. People often like to sing the lyrics: Today we get together and hope that we can get together for a long time.

Chuifu rotten egg, commonly known as Chuifu rotten egg, was created by Zhang in Caiba Township, a suburb in the middle period of Tongzhi in Qing Dynasty (1860 or so). It is made by soaking duck eggs in seasoning mash for one to three years. Its traditional production process has to go through three stages, 10 process, and the main categories are preserved eggs in the south, preserved eggs in the public and preserved eggs in the old age.

The main features of wonton eggs are tender, smooth and soft, deep red yolk, orange yellow protein, mellow and quiet, delicious oil and sand, delicious taste, long aftertaste and suitable for wine and food. The rotten eggs in Yibin have been exported to Shanghai, Nanjing, Hong Kong, Macau, Nanyang and other places. After liberation, the Golden Duck brand Xufu villain was awarded the title of quality products in Sichuan Province in 1982, and the quality products of the Ministry of Commerce twice in 1982 and 1984.

1985, 40,000 bad eggs were exported abroad. According to the legend in Pixian County, in the late Ming and early Qing dynasties, an immigrant was on his way to Shu, and the broad beans he relied on to satisfy his hunger became moldy in rainy days. I was reluctant to give up, so I dried it in the ridge and ate it with fresh peppers. It's delicious and has a long aftertaste, and then I make a living from it. This is probably the original origin of Pixian watercress. Features: Pixian County is located in the middle of Chengdu Plain. Due to the irrigation of Du Jiang weir, rice, wheat, rape, cowpea and hemp are abundant here. The beans here are all of high quality, and the douban soy sauce made from them is red and bright, with crisp petals, strong spicy taste, sweet and delicious. Besides being used as seasoning, it can also be used alone with rice.

It tastes good mixed with cooked oil. Technology: 44 kg of beans for Pixian bean paste, 0/05 kg of fresh pepper, 0/0/0 kg of flour, 24 kg of salt. The finished product can be 135 kg to 140 kg.

The preparation method is generally as follows: the beans are washed and shelled, boiled in boiling water of 96- 100 degrees for one minute, fished out, cooled in cold water, soaked for three to four minutes, then the watercress is taken out, mixed with flour, evenly stirred, spread in a dustpan, and fermented in a fermentation chamber of about 40 degrees. After six to seven days, the yellow mold grows and the initial fermentation is completed. Put the moldy watercress into a clay pot, add 1 1.5 kg of salt and 50 kg of water at the same time, stir well, and turn it over in the sun. Turn over the vat during the day and bask in the sun at night, but pay attention to avoid the rain. In this way, after 40 to 50 days, the watercress turns reddish brown, add the crushed Chili powder and the remaining salt, and stir well. After 3 to 5 months of storage and fermentation, the soybean paste is fully mature.

The history of watercress in Pixian County During the Kangxi period of Qing Dynasty (AD 1688), later generations inherited this method and set up workshops in Pixian County to obtain raw materials and clear water in this area. In this way, Pixian watercress was mass-produced and gradually became popular. During this period, Yifenghe was founded in Xianfeng period of Qing Dynasty, Yuanfengyuan was founded in Guangxu period of Qing Dynasty, and Taoism flourished.

Yifenghe and Yuanfengyuan watercress have their own characteristics. After several developments, Yifeng and Yuanfengyuan two sauce gardens have gradually formed scale and are in a leading position in Pixian County. In the early years of the Republic of China, watercress production in Pixian county had reached a considerable scale. Opium produced in Pixian County is exported to all parts of the country, from Chengdu to Chongqing along the Yangtze River to Hunan and Hubei in east longitude, to Guizhou in Yunnan in the south, to Kangzang in Ya 'an in the west, and to Guangyuan and Gansu in Shaanxi in the north. Tobacco merchants from other places rushed to buy watercress as a gift for relatives and friends when they returned home. Since then, Danxian Douban has become famous. In four years of the Republic of China, the Sichuan military government invaded Tibet. Order 30,000 to 40,000 Jin of Pixian watercress from two sauce gardens in Pixian.

When the goods arrived at the garrison, the sergeant went to get the lotus leaf and oil paper, and regarded it as yesterday. They are delicious and won the praise of officers and men. The military government hereby issues certificates and medals as a sign of encouragement and pixian douban.

The taste is mellow without any spices, and the color is oily without any grease. Color, fragrance and taste all meet the standards of fine processing technology and excellent raw materials. It has the characteristics of strong spicy taste, bright red oil, large Chili pieces and sweet aftertaste, and is a common seasoning in Sichuan cuisine. Known as the soul of Sichuan cuisine. Jiajiang bean curd has a history of more than 150 years (the eleventh year of Qing Xianfeng 186 1 year).

Jiajiang Tofu has participated in the national selection and won the Silver Award of the Ministry of Light Industry and the Quality Product Award of the Ministry of Commerce. Jiajiang tofu is soft, fragrant, chewy and has a long aftertaste. It's delicious food on the table. Tianfu Tianfu Peanut refers to a series of peanut varieties selected by Nanchong Institute of Agricultural Sciences, Sichuan Province. It is the main cultivated variety of peanut in Sichuan Province (accounting for more than 95%, so it is also the general name of peanut in Sichuan Basin).

Other peanut producing areas in China are also planted. Sichuan peanut producing area (including Sichuan and Chongqing) is one of the main peanut producing areas in China, with an average annual planting area of 4.5-5 million mu and a total output of about 650,000 tons. It is the largest peanut producing area in western China. Peanuts in this area are mainly edible, paying attention to flavor quality and appearance quality. Peanut breeding mainly selects high-yield and high-quality varieties with strong adaptability and good commercialization. Tianfu series varieties are the main raw materials for processing salted peanuts and peanut crisp sugar. Since peanut breeding began in 1950s, Nanchong Agricultural Science Research Institute has successively identified and bred two farm varieties, namely Jintang Shenwozi and Luojiang Jiwo, and systematically bred Nanchong Mi Xuan 1 and Tianfu 13, and bred Tianfu No.3, Tianfu No.4, Tianfu No.5, Tianfu No.7, Tianfu No.8, Tianfu No.9 and Tianfu/kl through cross breeding.

These peanuts (Arachis) are native to the subtropical zone between Bolivia, Argentina and Paraguay, east of the Andes in South America, and belong to Stylosasubfamily (Trib). Liliaceae of Papilionaceae (Leguminosae). Peanuts are divided into 9 groups. Cultivated peanut belongs to the peanut group, which is one of the only two allotetraploid plants in this genus (2n=4x=40). Cultivated peanuts are divided into two subspecies, namely ssp. Underground (alternate flowering group) and ssp. Fastigiata (continuous flowering group). The former includes two varieties: var. Underground and variant. Hilsuta. The latter includes four varieties: var. Fastigiata variety. Common varieties.

Peru and Var. Aequatoria. In China, there are both subspecies and subspecies, which are also called intermediate types. Since Li Bing and his son built Dujiangyan Water Conservancy Project in Qin Dynasty, Chengdu Plain is rich, drought and flood depend on people, and hunger is unknown. Since then, Sichuan has been called the land of abundance and has become the main grain supply base and tax source of the central dynasty.

In addition, the basin has a special strategic position in the era of cold weapons, thus avoiding the destruction of many wars in history and obtaining a relatively stable social environment. There are beautiful natural features of mountains and rivers: diverse terrain, beautiful Qingfeng streams; There is also the history and humanities of China: Bashu culture has a long history and famous artists come forth in large numbers. Here, nature, humanity and social customs are interdependent and the scenes blend, creating a land of abundance with unique advantages and high taste. We can summarize Sichuan with magic, mystery and mystery, which is the boundless magic of the natural world, the endless mystery of the cultural world and the infinite mystery of the spiritual world. This Sichuan is full of mellow meaning and eternal charm. Yibin sprouts Yibin sprouts is one of the four famous dishes in Sichuan, and it is a specialty of Yibin with a long history.

According to Jiaqing in Qing Dynasty and Xuzhou Prefecture Records. According to real estate survey data, onions, leeks, garlic, cabbage, green vegetables and cauliflower were widely planted in ................ in 2005. In the long-term development process, Yibin sprouts have gradually formed their own unique flavor: fragrant, sweet, crisp, tender and fresh, which has been handed down from generation to generation as a well-known traditional pickles in Sichuan.

First of all, Erpingzhuang, the processing raw material of Yibin sprouts, as a local unique variety in Yibin, Sichuan, belongs to lobular mustard, and its mature roots are tender and elastic, which is the best raw material for Yibin sprouts. Secondly, Yibin's climate belongs to subtropical humid monsoon climate, which is mild and humid all the year round. There are abundant microorganisms suitable for pickling and fermentation in air and soil environment. These beneficial microorganisms produced the unique flavor of Yibin sprouts during curing and fermentation. This reminds us of another famous specialty of Yibin, Wuliangye, which has the same effect. In the long-term development history of Yibin sprouts, a unique processing technology has been formed.

According to records, during the Guangxu period of the Qing Dynasty, farmers in the suburbs of Xuzhou (Yibin, formerly known as Yibin) peeled vegetables, dried them moderately, mixed them with salt and brown sugar, then added spices to prepare them and put them in jars for pickling. Ingredients: Contains amino acids, protein, vitamins, fat and other nutrients. It is fragrant, sweet, crisp, tender and fresh.

Storage method of blood sausage:

(1) Chop the best mutton for later use.

(2) Add a proper amount of salt, pepper and a little glutinous rice flour to sheep blood, mix it with chopped mutton, pour it into the intestine, and tie it into small pieces with thread.

(3) The preparation method is the same as sausage.

(4) Boiling blood sausage: put the filled blood sausage into the soup and cook until the blood sausage floats and the sausage turns gray. When it is about 80% mature, it is put in a pot and the whole family sits around the ground to cut it.

Features: unbreakable, slag-free, peeling, fragrant, soft, tender, greasy and firewood-free. Every time a sheep is slaughtered by farmers and herdsmen in Tibetan areas, the blood of the sheep is not boiled separately, but poured into the small intestine for cooking. Blowing lung, liver and liver, also known as pickled pig lung and pickled pig liver, is one of the unique cured meat products in Tibet. Blow lung 1. Blow fresh pig lungs from the throat, and beat them with your hands while blowing to make them swell. Then, a proper amount of salt, Amomum tsao-ko powder, Chili powder and garlic paste are adjusted to milky white with warm water, and poured into the lungs from the throat with a spoon.

It takes about 5-6 times to fill it while shaking, blowing and patting. Tie your throat with hemp rope and hang it in the fireplace to dry. You can eat it in 2-3 months. Blow liver 1. Cut the bile duct on the fresh pig liver, and tie it with thread except one big one. Blow manually from the coarse nozzle, pat with your hand while blowing, and pour in the seasoning. Take some spices and wine, mix well, pour into the liver, and rub the rest of the spices on the liver. Spread the leaves with bamboo or corncob and hang them in a cool and ventilated place to dry.

It will take about 1- 1.5 months. 2. Blow the liver meridian, wash it, cook it, cut it into thin slices, add coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped green onion, Jiang Mo and other condiments, and often make cold salad. Features: delicious and appetizing, it is an excellent cold dish. Carry it with you and keep it for about 1 year. Collecting moon cakes and steamed buns is the Mid-Autumn Festival on August 15th. Appreciating the moon and tasting moon cakes is a long-standing folk custom of Han nationality in China.

Tibetans don't have this custom, but Mid-Autumn Festival, like Han nationality, is popular among Tibetans in Xianshui Town and Xiede Township of daofu county. On this day, every household will make a Tibetan-style moon cake, commonly known locally as Hua Baozi. What is steamed bread? As the name implies, it is a pancake made of flour and filled with patterns. Generally, the flower bun is about one finger thick and about 13 cm in diameter. When making steamed stuffed buns, you must use freshly made ones.

First, knead the kneaded flour into palm-sized dough, wrap the mixed heart in the dough, then flatten it to make it as round as possible, stick a small piece of turquoise radish leaf in the center of the steamed bun, and then print the pattern on a printing plate engraved with various patterns. Most of the printed patterns are three circles or auspicious signs common in Tibetan art, and mascots such as jade rabbit, deer and roe are carved in the circles.

Generally, a pair of jade rabbits stand opposite each other, or a deer lies leisurely on the grass, or two flowers stand opposite each other, or finally put the shaped steamed bread at the bottom of the pot and bake it on the fire. When the kang is finished, the flower bun is round, symbolizing the full moon. The full moon has auspicious pictures such as jade rabbit, red symbolizes happiness and auspiciousness, and green symbolizes spring. Beautiful, beautiful, sweet and delicious, mouth watering. But you can't use it right away when it's done. First, you should choose the two biggest and best ones to worship the moon and bodhisattva. After worshipping the Moon Bodhisattva, you can eat it in the Mid-Autumn Festival and give it to your neighbors, relatives and friends together with fruits and other gifts. It is said that this is to enhance friendship and let everyone taste good luck.