Shayangxian gourmet

Fried steamed bread, bean cake, Shayang noodles, dwarf pie, glutinous rice balls, fried pancakes, lard cake, sesame cake, Changhu fish cake, etc. 65438+ 2, lard cake: Knead the fermented noodles into a ball, add the fat sausage oil and chopped green onion and mix well, knead into dough, make a round cake, and bake in an iron pot.

1, oil steamed bread tips: add a proper amount of salt, alum and water to the flour, cut it into strips by hand, and fry it in boiling oil. It is tender outside and widely spread in Hanjiang Wharf.

2. Bean cake: also known as bean shreds, it is to grind mung beans and rice into pulp, make the cake skin, cut it into thin strips, add salt to the water filtered from the seed paste, and bake it into soup. Put chopped green onion, fine pepper and lard in each bowl of bean cake. Its taste is spicy and fragrant, and the shredded beans are not broken or burnt.

3, Shayang noodles: some are called wonton, clear soup, wonton, wonton and so on. In Shayang, I used to order noodles at midnight. They are made of extremely thin dough and meat, as well as noodle restaurants and bread sold on bamboo tubes along the street, which is very convenient for the people. Noodles have different names because of different stuffing, such as fresh meat noodles, beef noodles, hoofed flowers noodles and so on. Shayang traditional wrapped dough is thin and stuffed, and it is cooked and served in a bowl. The fragrance is overflowing, tempting appetite, suitable for all ages.

4. Dwarf Pie: It was originally created by Li Yanfu, a brother from Caimiao, Zengji Town, Shayang County. The pie was made of high-quality flour with vegetable oil, brown sugar, nuts and other accessories, and made into a pie with the size of a cup cover, which was baked in the oven. Pie is crisp and soft, sweet and delicious.

5. Steamed glutinous rice: put in a proper amount of soaked glutinous rice, fat, wax gourd strips, raw pan oil, sweet-scented osmanthus, red and green silk, orange cakes, etc. Into unfermented dough, knead it into a circle, pinch out the open petals from your mouth, and steam it in a cage. There are many kinds of roast, and the fillings are different. Sweet stuffing tastes sweet, salty stuffing is salty and crisp, and the skin is thin and the stuffing is big, like plum blossom, so it is also called roasted plum.

6. Cooking: Roll the fermented dough into a bowl-sized cake with the accompanying dough, bake it in the pot until it is half-cooked, then put it in the stove pit and bake it with plant ash, and take it out about an hour later. The cake surface is brown and crispy, and the cake heart is crisp and sweet, which is deeply loved by people.

7. Lard cake: Knead dough with fermented noodles, add fat sausage oil and chopped green onion, mix well, knead dough, make round cakes, and bake in a wok or oven.

8. Burned Ba: Burned Ba is a traditional folk snack of Shayang farmers. It has been circulating in Shayang for more than 100 years. It is made by mixing wheat flour or corn flour with cold water, putting it into a fire pool, burying it with burnt firewood ash, piling it on the burning firewood, burning it for a period of time, and digging it out from the ash. Take off the dust on it, and the fire will be brown and shiny, fragrant, sweet and delicious, crisp and delicious, and have a unique taste.

9. Changhu Fish Cake: Changhu Fish Cake is made of Changhu Silver Carp with a small amount of pork fat, starch, egg white, ginger, onion and other condiments, spread into flat strips, put in a steamer and steamed over high fire. This is one of the traditional folk dishes. Fish cake is rich in flavor, white inside and yellow outside, bright in color, delicate and soft, elastic, delicious and memorable.