Cut the dried beef cattle in Baoning into pieces, marinate them with salt and spices, wash them, knead them, squeeze them, then seal them for/kloc-0.8 days to half a month, smoke them with "plant ash" and cook them dry with strong fire. At this time, the beef jerky looks black and red, which is related to Zhang Fei, a general stationed in Shu Lang during the Three Kingdoms period, also known as "Zhang Fei Beef". Zhang Fei beef jerky is not hard, moist but not greasy. Crisp and bright, long aftertaste, rich nutrition, full of color and flavor. It is a kind of halal food, which is used for tourist snacks, banquet dishes, elegant drinks with wine and gifts to relatives and friends.
White sugar steamed bread covered with red stamp Baoning white sugar steamed bread is naturally fermented by controlling temperature, without adding alkali or any additives. The steamed bread produced is soft and crisp, white as silver, pure in taste, sweet and delicious. There is neither the alkaline astringency of Chinese steamed bread nor the slightly sour taste of western bread. Sustainable in summer 10 days, and sustainable in winter in March. Even if it is as hard as a stone, steaming it again is no different from fresh steamed bread. Baoning steamed buns won the silver prize of 19 12 Panama International Food Expo. In order to prevent counterfeiting, authentic Baoning sugar steamed buns should be stamped with a diamond-shaped red seal as a symbol.
Men and women are jealous and don't fight against the wind. Langzhong County Records contains: Langzhong wheat is good, bran is vinegar, the color is yellowish, and the taste is not very sour. Take it out of the country, and the fragrance is overflowing. Everyone knows that Baoning vinegar is also. First of all, Baoning vinegar koji is made from more than 60 kinds of Chinese herbal medicines, such as Jianqu, Mint and Schisandra chinensis, which can stimulate appetite, strengthen spleen and replenish qi. Secondly, Songhua Gu Jing, which produces Baoning vinegar, is sweet in water, rich in calcium, and contains 10 kinds of trace elements necessary for human body, which has anti-cancer effect. Therefore, it is favored by merchants at home and abroad, and it is popular all the way, and its reputation is far spread. 19 15 won the "Gold Medal of the Pacific World Expo" in Panama. In recent years, Baoning Vinegar Company has newly developed new products such as health vinegar, beverage vinegar, oral liquid and injection. With an annual output of 50,000 tons, it sells well in China and more than 20 countries (regions).
Kiln pressed sake floats all over the world. "Holding clothes as dust, Langzhong Zhai Brews peerless fragrance." This is the Southern Song Dynasty poet Lu You's high evaluation of restraining alcohol in Baoning. Baoning wine is made of many kinds of precious Chinese herbal medicines, such as Gastrodia elata, Cinnamomum cassia, Lycium barbarum, Jujube and so on 100. Langzhong barley and red sorghum were used as raw grains to make base wine with a degree of about 60, then mixed with rock sugar and pollen, put in a clay kiln 1 to 3 years, and then miraculously "pressed" into low-alcohol sake with a degree of about 26. Baoning pressed wine is amber, sweet and soft, and has a strong aroma. It not only has the color and taste of fruit wine, but also has the mellow fragrance of candied mash. It contains 17 amino acids and is rich in vitamins A, B, C and E, and has the functions of nourishing life and resisting thrombosis. It has been listed in 1958 national famous products.
Guo Feng rice is made into tofu. Guo Feng rice is produced in Laoguan mountain area in Langzhong. It's big, full, smooth and delicious. It has the effect of consolidating essence and caring skin. It is a fine product in green food, and was awarded the title of "High Quality Rice in Sichuan Province" and pollution-free agricultural products. Take Guo Feng rice, soak it and swell it, grind it into rice slurry, and stir it into paste with warm fire. After taking out the pot, dip your hands in alkaline water and pat them into small columns or cut them into squares. Then it can be steamed in a cage and listed. The rice bean curd must be carefully sliced, pasted on the surface of the pot, added with the clear oil kang until it is slightly yellow, and then fried evenly in the pot with seasonings such as salt, onion, pepper and pepper, which is a crispy, delicious, sweet, salty and spicy fried "bean curd".
Whether it is the neighbors of the ancient city, or the merchants and tourists who come and go in a hurry, they are used to going to the snack bar to eat a bowl of "camellia" early. In fact, camellia oleifera is not tea. It is to grind white rice into fine powder, add water and stir to boil it into a thin paste, and add a little sugar juice to make it dark yellow. The prickly heat is produced by naturally fermenting the salt noodles, rubbing them into lotus-like sizes, then fermenting them, rotating the noodles on your fingers in turn, pulling them into a dough ring, and then covering the pot cover under the dough ring with two long chopsticks to become a golden comb. Add chopped winter vegetables, chopped green onion, chopped peanuts, salt and pepper to the camellia oleifera, and then cover it with a layer of crushed prickly heat, which is a delicious breakfast.
It's really cool to add a spoonful of hot noodles to cold noodles: choose fresh fine noodles to cook in a pot, scoop them up and let them cool, and then mix well with sesame oil and seasoning. Noodles are golden and shiny, cool but not sticky. Saozi is more particular: cut fresh beef into small pieces, add spices such as watercress, soy sauce, kaempferia kaempferia, star anise, pepper, etc., simmer, add bean paste and stir until it is paste, finally color it with special brown sugar water, and then take it out of the pot. When filling the bowl, put a little bean sprouts and leeks at the bottom, put cold noodles and seasonings on top, pour in a spoonful of hot scorpions and mix well. This kind of hot cold noodles is hot but not spicy, spicy and delicious, suitable for all seasons, and has a long aftertaste, which is quite popular among Chinese and foreign diners.
The cold dish Baoning Guokui Baked Guokui is also called "Huimin Sesame Cake", which is sweet and salty. It uses refined powder, sugar (or salt), vegetable oil, sweet-scented osmanthus and flour, and rubs them repeatedly to make a small cylinder. It draws a spiral pattern on the surface with a knife, sticks sesame seeds on both ends, presses them into round cakes, puts them in a pot to bake them hard, and then puts them in an oven under the pot to bake them until they are sauce red. This Baoning Cucui has a threaded surface and a hard shell, but the entrance is as crisp as a biscuit, sweet and delicious. Hot food can tear open the shell, put bean jelly, bean sprouts and vermicelli or other cold snacks, and have another taste. It won't be brittle when you travel with it. After three or five days, cold dishes will still be crisp and sweet.