Why can Liuzhou produce online celebrity food snail powder?

If a phenomenal snack in contemporary China is selected, there is no doubt that snail powder will win the championship. This stinky soup powder seems to have a magical power. In a few years, it occupied the food stalls in the streets. Even the business of bagged instant noodles used to be robbed by it. But the prefix "Liuzhou" of snail powder has been ignored by many people. How can this city, which is neither an online celebrity nor the public, even make most people in China confused about its positioning, become the source of snail powder?

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Liuzhou and its surrounding areas may be one of the most livable areas in southwest China. There is an exclusive term "Guiliugu" in geography. Gui is Guilin; Liu is Liuzhou; The valley is a valley with flat terrain and fertile water plants, which is washed away by dense river networks such as Lijiang River and Liujiang River.

Liuzhou, as a typical subtropical monsoon region, is in summer for most of the year. Hot air from Southeast Asia will go north with moist water vapor and head-on hit 100,000 mountains in Guangxi, resulting in continuous rain. The inland climate with the largest precipitation in East Asia was thus formed.

At the same time, the water-holding capacity of karst caves on the ground in Guiliu Valley is very poor, and the precipitation eventually forms a river network on the ground and flows out continuously. Rivers carve the world's most scenic Guilin landscape and provide shelter for a large number of small aquatic animals.

Like snails. In the 1970s and 1980s, archaeologists discovered the snail shell accumulation that lasted for 20,000 years in two prehistoric human sites, Zhupiyan in Guilin and Bailiandong in Liuzhou.

The most interesting thing is that the tails of these shells are all perforated with stones. Obviously, they are not accumulated by natural death, but are consciously treated or even cooked by human beings for the convenience of eating snail meat-snails are still treated in this way in many areas today.

Yes, as the most accessible local source of protein, Liuzhou had the custom of eating snails before the written history. The long time span has brought space for technological upgrading. Stir-fried snails, spicy boiled snails, clear soup snails, snail pots, and stuffed snails ... Liuzhou local snails have rich ways to eat, which is rare in other places.

Emergency room number two

In addition to snails, abundant precipitation and warm climate have also brought another specialty-sour bamboo shoots to Liuzhou.

In fact, bamboo shoots have a fast growth cycle, short edible time and high preservation difficulty. Mild fermentation of bamboo shoots to form yeast colony advantage, in order to prolong the shelf life and obtain more delicious amino acids, is a food custom in many places. Gu Xiu, an Amin, recorded in the Remains of Sea Tea that Hainan islanders boiled the bitter water in bamboo shoots, soaked them in a well for two or three days and chopped them into thin sour bamboo shoots. A Dream of Red Mansions in the Qing Dynasty recorded the story of Jia Baoyu, a Jiangnan native, who used sour bamboo shoots and chicken skin soup to relieve alcohol. As a geographical label, sour bamboo shoots can be fixed in Guangxi and Liuzhou, which is not unrelated to the local climate and geography. The long and humid summer has brought abundant bamboo shoots to the local area, which are not only abundant, but also as thick as arms. If you can't finish a meal, naturally you should find ways to overcome the perishable characteristics of bamboo shoots, preserve them properly and not waste them. In winter, the local climate will undergo a great reversal of 180 degrees. The climate is dry and cold, and the water retention capacity of karst landforms is poor, which means that it is impossible to have bamboo shoots for several months in a year. At this time, making preserved sour bamboo shoots in summer has become the gospel to satisfy people's thoughts on the table.

There are two kinds of sour bamboo shoots in Guangxi, those soaked in clear spring and those soaked in rice. The latter bamboo shoots can be fermented with starch in water, which will have a strong smell and rich taste. It is often used to make dishes that need to be tasted, such as fried beef with bamboo shoots, braised fish with sour bamboo shoots and soybeans, etc. Sour bamboo shoots soaked in clear spring water are lighter and sharper in acidity, and are more common as refreshing side dishes in snacks such as Liuzhou snail powder, Nanning friends noodles, Guilin rice noodles and Dong people's hot and sour soup. So snail powder is smelly, but it is not more exaggerated than other rice noodles and hot and sour soup in Guangxi. If the smell is too strong, maybe this bowl of snail powder is not authentic.

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Naturally give Liuzhou a taste, of course, not all the snail powder. What really pushed the city onto the historical stage was a canal called Lingqu.

This canal, built by Qin Shihuang, is not remarkable in the history of China's capital construction, regardless of its construction date, technology or length. However, it opened the Xiangjiang River and Lijiang River in history and connected the Yangtze River system and the Pearl River system here.

From then on, Nanling was no longer an insurmountable natural barrier, and the magnificent army of the Qin Empire was able to go upstream from the waterway and occupy the rich Pearl River Delta plain. In the next thousand years, Nanyue is no longer a place of detention, but has been connected with the culture of the Central Plains Dynasty since ancient times, with frequent exchanges of talents.

Liuzhou is an important transit point on this waterway connecting line.

Perhaps many people have noticed that although Hunan and Jiangxi border Guangdong, the food tastes are quite different. Hunan cuisine heavy oil is spicy, rich and delicious; Dried vegetables are spicy and full of fireworks. They take a completely different road from Cantonese cuisine, which pays attention to the original ingredients. Even though Chenzhou in southern Hunan and Ganzhou in southern Jiangxi are only 100 kilometers away from Shaoguan in northern Guangdong, there is no trace of mutual influence.

The reason is actually very simple: in ancient times, there was no unimpeded traffic in the fragmented Nanling Mountains. People entering Guangdong from Hunan and Jiangxi must pass through Lingqu, Guilin and Liuzhou in eastern Guangxi.

The real collision between two kinds of food aesthetics is in Liuzhou. The soup head of snail powder is obviously the product of this collision: on the one hand, it stewed a rich soup head with pig bones and snail meat, which is a typical Cantonese-style old fire soup; On the other hand, it is seasoned with compound spices such as star anise, cinnamon, clove and pepper, and poured with one tablespoon of vinegar and one tablespoon of Chili oil before serving. The enthusiasm of Hunan and Jiangxi cuisine and the original flavor of Guangdong cuisine complement each other here.

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The excavation of Lingqu, in addition to the fierce collision between two food cultures, has also brought another food cause to Guangxi: rice noodles.

From the perspective of cost performance, the directly boiled wheat tastes very bad, and its advantages can only be fully exerted by grinding into flour; However, it is obviously unnecessary to press rice into strips. The original rice can be cooked directly to obtain excellent taste, and it takes a lot of effort to grind and shape, but it can't improve the taste level.

However, for those northerners who fled the war in ancient times and were relegated to rice-growing areas, rice products are a good substitute for pasta. After Liu Zongyuan, a native of Shanxi, was demoted to Liuzhou, he wrote the sentence, "Longxi is poor in wheat and Jiangnan in rice, thinking that his brother will live longer", which represents his understanding of the staple food culture in the north and south.

Driven by generations of Hakka immigrants who love noodles, the rice noodle culture in Guangxi has become a prominent genre of local cuisine.

In Guangxi, every place has its own unique rice noodles, which is unexpected and impossible. For example, Guilin rice noodles, Nanning Laoyou powder, Qinzhou pig's foot powder, Rongan Rongshui filter powder, Wuming raw powder, Yulin raw powder, Binyang acid powder, Luocheng big head powder, Wei Qiao duck powder, Baise roast duck powder, Pingguo curly powder, Quanzhou red oil powder, Pumiao raw powder, Shura rice powder, Tiandeng chicken powder and so on.

Snail powder is undoubtedly one of the most famous.

Wuhaowu

Everything except the east wind. When the four souls of snails, sour bamboo shoots, soup and rice noodles are all ready, you only need to go out and the fascinating food can be born.

This foot came later and sharper than expected.

After the founding of New China, Guilin and Liuzhou, the two core cities of Guiliu Valley, were given different development tasks because of convenient traffic conditions and livable natural environment: Guilin focused on tourism and became the representative of China scenery printed on RMB; Liuzhou, on the other hand, vigorously develops the heavy industry that New China needs more. In just a few decades, large industrial enterprises such as Liugong, Liugang and Liu Qi came into being.

Industrial cities have changed people's living habits. In order to meet the needs of workers' shift work, Liuzhou's nightlife has been unprecedentedly enriched, with late-night movies in cinemas, prosperous small commodity trade in night markets, and midnight snack culture that workers like.

Snail powder is the perfect expression of all kinds of traditional ingredients and cooking techniques in Liuzhou, with midnight snack as the display form. First, put the snail meat into the sour bamboo shoot bone soup and cook it, then add the prepared peanuts, fungus, yuba and daylily which are easy to operate. Finally, hot noodles with fresh soup are served on the table, so that people who come to snacks can enjoy a bowl of rice noodles with heavy oil and water and full flavor as soon as possible, supplement their tired bodies after work and soothe their tired hearts at night.

Although the history of snail powder seems to be only a few decades. But one of them, a peck, a soup and a dish, hides the long-standing customs of Liuzhou. At the same time, snail powder comes from grassroots and walks in rivers and lakes. From the beginning, it was doomed that it would eventually reach the delicious altar. All smells have a place to come from and a way back.