What are the specialties in Sinan County, Guizhou Province?

Sinan farmers have many traditional pickled products, such as sauerkraut, sour cowpea, sour eggplant, sour wheat bran, pickles and so on. Pure sour taste and excellent taste, but it is out of reach because of humble origin. Wujiang pickled fish is one of the best, but also a hospitality dish, which can be elegant. The production process is as follows: removing fish scales, cutting open the fish body, removing cheeks and internal organs, smearing salt inside and outside, putting in a tank for pickling for several days, covering the fish body with wheat bran, corn flour or glutinous rice flour, covering the fish body with bad materials, and putting in the tank for pickling after half a month. If the craft is good, it will not taste good after pickling for a year or two. Rice tofu Rice tofu is Sinan's flavor snack, especially Sinan girl's dish. Sinan girl's big feet are a joke. It is an indisputable fact that she is strong and handsome, smart and witty, and has become a landscape along the Wujiang River, which may be related to their frequent spitting of rice tofu. Rice tofu is made of corn, soaked in water, ground into slurry by a stone mill, put into a pot, added with an appropriate amount of alkaline water, boiled with fire, cooked until it thickens, and cooled. Mix vinegar, sauce, pepper, etc. When eating, which one can be cooked hot, but it is cooler, which can quench hunger and help digestion. Because there is little fat, it also has slimming effect. Mutton powder Sinan folk rice flour and mung bean powder are rich in varieties, Wujiang is rich in aquatic plants and Sinan cattle and sheep are fat. When they met Wujiang folk gourmets, the famous Sinan mutton powder came into being. The production of rice noodles is more popular, and the mystery of mutton powder lies in the cooking of mutton. First cut the mutton into small pieces, remove the blood repeatedly, then pour all the mutton and bones into the boiling water pot, put them into the ancestral seasoning formula, and stew for half an hour, leaving the mutton and the original soup. Then slice the mutton and put it in the soup pot. If it is two or three times, put the meat and soup into the cooked rice flour, and then add a little seasoning such as ginger slices and chopped green onion, and you can eat it. Sinan mutton powder has delicate meat quality and pure meat taste, which not only retains the original soup but also has no smell, benefiting the middle and qi, leaving fragrance on the teeth and cheeks. At present, Yu's mutton powder at Lujia Wharf is the most famous. Green bean powder is a bit homesick, which may be evoked by some hometown flavors, such as the green bean powder complex of Sinan people. Mung bean powder is a traditional special food in Sinan, and it is also a delicious food to celebrate festivals or entertain distinguished guests. Its production process is as follows: soaking 80% japonica rice and 20% mung bean respectively, washing rice, grinding off bean skin, and grinding into pulp with a stone mill. Then set up firewood, dry and heat the large iron pan, spread vegetable oil, evenly pour a proper amount of rice slurry, scrape it into a thin layer with a wooden spatula or spatula, cover it, and turn it over and stew it when the heat is suitable. After two or three minutes, a pot-shaped mung bean vermicelli is processed, dried on a bamboo pole, cooled and cut into strips, which can be cooked or fried. Because the production of mung bean powder requires that the temperature must be moderate and just right, and the tools must be large iron pots, and firewood can produce that natural taste, so it can only be manually operated by traditional techniques, and it is impossible to produce it on a large scale, so as to maintain the natural flavor and original flavor of a folk food. The mung bean powder tastes mellow. This fragrance connects the homesickness that Sinan people can never give up, even if it is the ends of the earth.