What are the special snacks in Gutian County

Rutabaga Palm is a specialty food of the She ethnic group. It is made of glutinous rice wrapped in reed leaves and soaked in yellow alkaline water for several hours, and then boiled and familiarized. The rice dumplings are rectangular in shape, about 20 centimeters long, and the cooked and familiarized rice dumplings with reed leaves are light yellow, sticky and unambiguous. To be in the glutinous rice mixed with a little pea or gold armor beans, goat beard beans and other "bean dumplings", but also fragrant and not greasy, both pleasing to the eye and distinctive flavor. Stir-fried Vermicelli Take the best potato vermicelli and scald it with hot water to soften it and then drain it, then put cooking oil and green onion into the hot pan and stir-fry the vermicelli with a few condiments (mostly shredded meat, mushrooms, pickled vegetables and chili peppers). It is smooth, not greasy, spicy and flavorful, and can be used as both a main dish and a snack. Mandarin Duck Fruit Pingnan County, the hometown of mandarin ducks, produces a kind of acorn noodle, Mandarin Duck Fruit. It is refined from the fruit of a shrub called "bitter vertebrae", commonly known as "dried bitter vertebrae". There are at least a dozen processes involved in making yuanyang fruit. In addition to grinding pulp available on TV, the other all by hand. A dozen processes down, the original bitter flavor disappeared. Finally made as thin as copper coins, inch long thin strip of dried products. It has no moth, can be preserved for many years. When consumed must be dry mandarin ducks fruit in boiling water roll familiar, put the water soak bleaching so that the hair show, drained dry, plus chicken sweat, shrimp burnt fried, not paste not broken, strips of eloquent. If a handful of fish grass, plus pork bone soup stew mandarin ducks fruit, eat not only refreshing and delicious, but also to relieve the pain of hemorrhoid attacks. Sansha Kuey Teow Chai is very popular for its combination of delicacies from the mountains and the sea in one pill. First, remove the membrane of fried peanuts, cut celery, mushrooms, dried bamboo shoots, scallions and other minced pieces, and cook them in a pot and then put them into a pot. After the soup has cooled down, the white groundnut powder from Sansha is powdered and put into the soup pot and stirred with the above ingredients to form a paste. Then, oil soup is boiled in the pot, and when the oil soup comes to a boil, the paste ingredients in the pot are evenly scooped into the boiling soup one by one with a spoon, and the ingredients are quickly hardened in the boiling pot to form the shape of rice fruits, which is how "Sansha Kuey Teow Chai" got its name. "Sansha Kuey Teow" is tender and flavorful, a combination of mountain and sea food in one pill, which can be eaten and savored at the same time. Taro Egg Noodle Taro Bread Steamed taro and potato flour are mixed together and stirred into a ball, which is cut into round strips with a "sweet potato cutter", put into a boiling pot, boiled while cutting, and mixed with oysters, celery, and other condiments, to make the taro egg noodle, a delicacy with a unique color and taste. Gutian is commonly known as "Hi-Lo Noodles". The steamed taro is peeled and tapped into a puree, kneaded with potato flour for the skin, then stuffed with fresh meat, chopped green onion, soy sauce, salt, and monosodium glutamate (MSG), etc., pinched into a loaf shape, and placed in a steamer to cook into a taro bun. The steamed taro buns are tender and flexible. Penang Taro, formerly known as "Shanqian Taro", is one of the traditional specialties of Fuding. There are many ways to cook betel nut taro. When making snacks, it is washed, cut into pieces and cooked in boiling water. After boiling, remove the skin, grind the cooked taro into a paste, and add dry potato flour in the ratio of 3:1, stirring evenly as a cake crust. If you like salty, use pork and mushrooms as filling to make salty taro cake; if you like sweet, use fried peanuts, fried sesame seeds and sugar as filling to make sweet taro cake. If you like crispy, put it into a frying pan and deep-fry it to familiarize yourself with it; if you like soft, use plantain leaves as the base and put it into a steamer to steam it. Konjac cake production with a knife to scrape off the konjac taro skin, wash, soak in water for a few hours, fish out, with a sweet potato planer knife, shaved into taro, into the steamer to steam. Steam familiar with the taro silk into the pounding stone mortar pounding, and constantly add alkaline water until the hand pinch taro ball both inconvenient and not sticky until. Then put the pounded taro paste into boiling water for a few minutes, condensed into blocks, and then cooked and eaten. Mud pegs jelly mud pegs, maggot-like animals, living in the mudflat surface, living in groups, body length of about 5 ~ 7 cm, just out of the earth was earth brown, press wash, grayish-white. Put the cleaned mud nails into the pot with water, salt and cook familiar, mix some green onions, after cooling the soup naturally jelly that is mud nails jelly. When eaten, it is cut into pieces with chopsticks, and is gray and transparent, not greasy in the mouth, and light and delicious. Preserved Rabbit Meat is a special delicacy made by the Gutian folk during the New Year festivals. It is made by taking a whole rabbit after slaughtering and baking it in a "rice burning" pot (a pot into which rice is roasted and scorched). The color is brownish red and oily, the meat is dry and tender, and the flavor is sweet and rich. Cut into pieces and steamed with ginger and vinegar, spicy and sweet, a famous dish for drinking. Jiangnan Pills, also known as Lantern Festival Pills, has won special awards for provincial and local flavorful snacks, with two flavors: sweet and salty. Glutinous rice is first ground into powder and water to make the skin, with sugar, sesame, ground peanuts made of skin, into the shape of a dumpling, put in a pot of boiling water to cook familiar with, can be eaten. It is characterized by thin skin, fresh meat, and good taste. Meatballs: Use groundnut flour to knead taro paste as the shell, and use fresh meat, dried tofu, chopped green onion, soy sauce, and monosodium glutamate as the stuffing, and then pan fry it to make it, which is mellow and tasty. Mince beef into meat paste, mix it with sweet potato starch in the ratio of 1:3, add a small amount of refined salt and chopped ginger, as well as soy sauce, pepper, vinegar, wine and other condiments, and then rub it until it has strong adhesion, and then knead it into a small pellet of 2 centimeters in diameter, i.e., the beef ball, and then put it into a steamer to be steamed. Huangjian Bamboo Shoots Produced in Gutian County, Huangtian, Shuikou along the river, especially Huangtian Yan more. Huangjian bamboo clumps, Qingming season break out of the ground. Digging standard length of 25 centimeters, of which 18 to 20 centimeters is buried in the soil part, yellow, out of the ground part of the green. The best bamboo shoots are those born in loose soil with a lot of humus. Yellow-tipped bamboo shoots do not need to be pre-cooked to remove the juice, but are processed by immediate cooking like ordinary vegetables. It can be stir-fried in a hot pan to preserve its crispness, or boiled in broth to leave a sweet flavor; it can be mixed with pickles, shredded meat and stir-fried to enrich the flavor, and can also be placed in a separate pot to seek their own clean taste. Jiguang Cake Commonly known as light cake, hanging cake. Flour-based, fermented, with refined salt, made of about 3.4 cm in diameter, about 1 cm thick, the center of a fine hole in the small round body, cooked over charcoal, the surface of the cake seems to have a layer of thin shells, yellow with purple, the cake capsule like steamed buns, loose and soft, crispy and slightly salty taste, very tasty. Dried bean curd slices are slices of dried bean curd, bright yellow, about 2 millimeters thick, dyed bright yellow when eaten, cut into rectangular strips about 20 centimeters long and 10 centimeters wide, with a pliable and fragrant texture. Maltose There are two kinds of maltose: one is called groundnut sugar and the other is called rice sugar.