What are the specialties of Gaotang?

Specialties: Chicken - Qingping Black Dates - Qingping Cold Noodles - Qingping Noodles - Xiaotun Sugar Lotus Roots - Lohan Cake - Ghost Meat - Gaotang Old Tofu Laowangzhai Donkey Meat Juniperus communis

Gaotang Old Tofu

The tofu is white and bright. Tender but not fluffy, oily but not greasy, spicy but not choking. By clear but not bland. Have meat flavor but not fishy. Sheng into the bowl, tofu like snow like jade, brine like tortoiseshell amber, red through white, red and white, soybean, material, brine, oil, spicy, all five flavors. It has a long aftertaste. Old Tofu is made from selected soybeans. The soybeans are peeled and crushed, put into the stored water (purified Yellow River water is the best) that has been exposed to sunlight for a long time and soaked, and when the crushed soybeans have risen to their full strength, they are ground into pulp by a stone mill. After braking foam, over the package (dregs), into the pot boiled into soybean juice, after the temperature into the barrel or tank, point into the gypsum, sealing, 20 minutes into the hometown tofu. When serving, skim into the bowl with a flat spoon and add ingredients such as brine and oil.

The production of brine and oil is unique. Brine with high-quality soy sauce and refined salt and water into the pot, into the anise, pepper, fennel, cloves, cinnamon, ginger and other more than 10 kinds of spices simmering; oil with high-quality cottonseed oil in the fire simmering, simmering side to remove the oil foam and debris. After a few hours, add green onions, sweet sauce, pepper, fennel and other condiments. If you love spicy food, you can put in deep-fried red chili peppers.

Lao Wangzhai Donkey Meat

Gaotang donkey meat is famous, Yinji Lao Wangzhai donkey meat is even more famous, they processed donkey meat has more than 200 years of history. Because the local people commonly called the donkey as ghost, so called the donkey meat for the ghost meat. At the end of the Qing Dynasty, it was exported to Japan and Southeast Asian countries, and was also offered to the court as tribute. Lao Wangzhai "ghost meat" is processed in a delicate and unique way. Just slaughtered fresh donkey meat divided into five to six pounds of chunks, washed and put into a pot of cold soup (many years old soup), burned with a little fire nitrous color clear pollution skimming impurities such as foam, and then into the big spices, fennel, cloves, chenpi, nutmeg, grass berries, Angelica dahurica, sand nuts, rhizoma Ligusticum chuanxiong, Cortex Eucommiae, ginger and other more than 30 kinds of medicinal herbs of the gauze bag, change the cultural fire open pot to cook for three or four hours until the meat rotten. Finally, the lying cylinder: the first meat out to dry, and then put some of the same medicinal materials in the porcelain cylinder with the cooking of the meat, the pot of boiling broth to remove floating oil, rushed into the cylinder, and the mixture of medicinal materials. When the meat cooled down and soaked into the soup in the cylinder, this is a lying cylinder. Longer time is better. Donkey meat processed in this way, was soy sauce purple, fragrant and delicious, fragrant and not greasy, rotten and not scattered, with blood, blood pressure, nourishing the role of the body. The donkey's whip is called "money meat", more tonic kidney and yang, is a rare delicacy in the cuisine.

Luohan Cake

Gaotang Luohan Cake is a pastry, like a moon cake, without filling. Because of its layers stacked, borrowing the meaning of "stacked Luohan" and got its name. Qing Dynasty Luohan cake for the tribute cake. Characterized by soft and fluffy, clear layers, eat crispy and sweet, oily but not greasy. Now there are still some small workshops to make their own production, some food stores are still on sale. Luohan cake ingredients rigorous, complex and fine craftsmanship, with a strong traditional characteristics. The main ingredients used in the production of Luohan cakes are flour, lard, sesame oil or peanut oil, sugar, and ingredients such as flavorings, jujube puree, hawthorn puree, rose sauce, etc. When the cakes are made, the flour is first mixed with vegetable oil, and the ingredients are then mixed into a mixture of flour and vegetable oil. When making the cake, first use the flour and vegetable oil to make the skin surface, then use the flour, lard, sugar, and ingredients and make the pastry surface. Then, the skin bread pasty surface, with the noodle axis iterative rolling several layers, rolled up as needed after the block, and then each block rolled into a round, about 7 cm in diameter, about 1.5 cm thick, into the oven to bake to be egg-yolk yellow out of the oven is complete.

Qingping Hollow Noodles

The hollow noodles produced in Qingping Town, also known as drop noodles, are named after the uniformly hollow noodles. It was first produced in the late Qing Dynasty and has a history of more than a hundred years. Its production process is complex and technical, and it is necessary to put the quality of each process such as mixing, waking up, cutting, rolling, waking up, and dropping noodles in order. First of all, we use high-quality flour with salt and water to make the noodles (10 pounds of flour with 0.1-0.15 pounds of salt, more in winter and spring, less in summer and fall). Then kneading, kneading using folding, that is, folding up the side of the noodle to the center of the folding pressure. Cover the dough with a damp cloth and let it rise in a warm place for 0.5-1 hour. Then roll the dough into a round cake shape, 3-4 centimeters thick. Then use a knife along the edge of the circle will be cut into 3 cm wide strips, in the case of repeated rolling, to thumb-like thickness, cross sequential plate hanging on two bamboo sticks, into the wake up pool wake up strips 0.5-1 hours, and then put the wake up rolled strips to the 25-meter-high rack, with two hands lightly pull the lower end of the rolled strips of bamboo sticks, gently pull the slow fall, will become a hairline-thin hollow noodles. Hollow noodles are cooked in a pot without mixing the soup, not sticky and not thick after leaving the pot, and are served in a bowl with a small amount of soup, and the soup is not seen when the noodles are picked up with chopsticks, and the soup goes with the hollow. When eating with sesame oil, sesame oil, vinegar, monosodium glutamate and other accessories, soft and smooth, nutritious, very easy to digest, but also the most suitable for the elderly, the sick and women in labor to eat.

Raguerite

Raguerite is a specialty of Gaotang. It is a perennial dioecious climbing plant of the genus Cucurbitaceae. It is a valuable traditional Chinese medicine, mostly born in white sandy loamy soil. It can be planted in courtyards, river banks, ditch cliffs, roadsides and fields. White flowers in summer and fall, its fruit from green to yellow-brown, large as a goose egg, high sugar content, so it is called piper betel, can be used as medicine, have a moistening of the lungs to stop coughing, clearing away heat and phlegm effect, the main treatment for cough and phlegm, chest paralysis, rib pain, bowel dryness and other diseases. Its tuberous roots are straight underground, and the oldest ones are seven or eight feet long. Diameter length of five centimeters, the bottom of the large up to more than ten centimeters. General fall and winter digging out, sliced into medicine, its section white as frost, said smallpox powder. Produced in Gaotang, high rate of powder, so it is high pollen. Have the function of clearing heat and generating fluids, the main treatment of fever, can also quench thirst. Recently, there are fresh roots made of injections, which can be used to induce labor.