What snacks are delicious in Minxian?

Minxian snacks have a long history and are very famous in Long Yuan. On the street pavements and stalls, all kinds of snacks are dazzling. Flavor snacks with local characteristics are very attractive. Mainly: as early as the Guangxu period of the Qing Dynasty, there were people in the south gate of the county who operated ginger powder fish. Up to now, there are more than 20 in Xiaonanmen, Hongjiaqiao, Xijiao Medicinal Materials Shopping Mall and Zhongloukou. The specific method is to dissolve soybean starch in water, pour it into a boiling pot and cook it into a paste, then dip the beads in cold water with a colander to make it look like a small fish. Then take it out and soak it in cold water, and then scald it with boiling water. When eating, add raw chopped green onion or shredded garlic mixed with ginger powder, fresh vinegar, pepper sprinkled with oil, salt and monosodium glutamate to serve. Soak a handful of shredded oil (also called twist) when eating, which is more refreshing and delicious. Ginger powder fish is mainly ginger, which is fragrant, warm and warm. Bean powder is nutritious and everyone likes it. Regular drinking can make people strong and live longer. In the dead of winter, there are many people drinking and the sales volume is high. Blind meat blindness, also known as Chinese zokor, belongs to the family Moleidae of mammals. Its meat is delicate and fragrant, which can be eaten by blind people, especially its bones are regarded as "tiger bones" by the people, which have the functions of improving eyesight and refreshing, expelling wind and dispelling cold. Every spring, villagers will catch them with crossbows on the hillside wasteland, and they will be born side by side. There are two cooking methods for raw food. One is to coat it with clear oil, add pepper and salt foam, and bake it with charcoal to make it crispy. Second, steaming: steamed in a cage, steamed, dipped in pepper, soy sauce and pepper, refreshing and delicious, suitable for all ages, full of praise. Mutton soup, commonly known as "gunk", originated from the ancient "broth" and has a long history. The original soup is made of sheep bones with bone marrow. It is to cut mutton into small pieces, mix it with fine japonica rice, and stew it in soup with slow fire to make paste porridge. Harmony is dominated by peppers, highlighting the word "spicy". Generally, in winter morning, the pot is boiled for several hours, and the aftertaste is endless. It tastes fragrant and spicy, and the heat flows all over the body, which is very comfortable. In recent years, beef has replaced mutton. Although it is not as delicious as mutton, it will not lose the flavor of Zhou Min if the ingredients are proper. Flower cake The wheat flour flower cake in Min County is very delicate. There are six kinds of flower cakes: hair cakes, honey cakes, layered cakes, barrel cakes, water waves and thousands of books. Hair cakes can be made of miscellaneous grains, honey cakes dipped in honey, and roses, bitter beans, turmeric, Hongshan Dan, etc. As condiments, they are rolled layer by layer, which is very detailed and looks like a beautiful work of art. Flower cakes are not only beautifully made, but also pay attention to the cutting of shapes. There are three kinds of cutting methods: square, oblique angle and fangs. Square for the Spring Festival and oblique angle for the Double Ninth Festival. Fangs are eaten at home and need to be peeled. However, on the Mid-Autumn Festival on August 15th, it is generally unrealistic to send relatives away. This is called "reunion", which means auspicious reunion. Without peeling, the cake skin is sandwiched with bamboo sticks into "full moon", "rich peony" and "auspicious dragon and phoenix", which means profound meaning and expresses good wishes. Every June, when highland barley is about to mature, women in Lamaisuoer Min County make "Mysore". They cut the hemp-yellow highland barley into awns, cut off the stems, left the bald heads, steamed them in cages, rubbed them into clothes, and ground them into ropes two or three inches long, called "Mysore". When eating, put it on plates and bowls, pour it with clear oil, add garlic and salt, it is soft and delicious, and it is an out-and-out green food. Relatives and friends in Minxian North Road, Zhuoni and Lintan all have the custom of "seeing off Mysore", which keeps coming and going every year. There are some nursery rhymes that are well said: "The villagers are contending with each other, and they exchange mysol for garlic. You give me mysol, and I give you garlic. Garlic mixed with mysol is better than dry noodles ...". Wandering in Min County and returning to my hometown, I have deep feelings for Mysore and never forget it. A poet said: "In the old customs, every household grows highland barley, and sweet candied fruit cooks wine to persuade you to do whatever you want. There is still wine in the shop now, and I remember Maisuo when the wanderer returns. " Pot cover noodles were popular in Guangxu period of Qing Dynasty. According to legend, it was originally run by Li in the west lane of Hezheng Street (now Nanmen Street) in the county seat. Li is kind, honest, skilled and famous for a while. In the twentieth year of the Republic of China (A.D. 193 1), he began to deal in medicinal materials and established the firm "Xie Yigong", and he never dealt in this kind of food again. The specific practice of food: It is said that stew is made in casserole, similar to Lanzhou casserole. The difference is that the casserole is cast in the local Yueerling, with thin skin and large capacity, and the mouth is small, so it is not easy to overflow when boiling. When cooking, surround several casseroles on the edge of a big copper brazier in turn, use fresh meat juice, blend with water and cook soup in the pot, and simmer slowly with low fire, with umami as the best. After drinking the soup, put it in a basket and keep it away from light. Come to the market around the Spring Festival. When eaten, it is as hard as a stone egg due to long-term low-temperature storage. You need to soak in cold water for about an hour, then peel off the outer ice and suck it in your mouth. A bag of sweet and sour water is the best antidote, and there is a aftertaste of syrup, which is really comfortable. During the thirty years of the Republic of China, the Balengzi pear of Wang Gafeng's family in Chenjiaya village, north of Taohe River, was of the best quality and became famous for a while. Now, according to the statistics of forestry department, there are 202 mu of pear orchards and white pear trees1716 in the county, with the highest annual output of 425,300 Jin. Vigorously developing ginger pears can not only increase farmers' sideline income, but also enrich local snacks. Yellow rice wine soaked in bread in the morning, the yellow rice wine in the south gate of Minxian County is delicious. Yellow wine has a long history. In the Ming and Qing Dynasties, "Zhou Min Zhi Zhu Ci" said: "Xichuan River is brewed by itself, and fish and fat are everywhere." He Lao means that the local green grass is mature and every family makes wine. This kind of wine, originally yellow rice wine, later developed into spirits. In ancient times, Zhou Minren made wine during his stay in Tomb-Sweeping Day, sacrificed their ancestors with yellow wine, and sprinkled their sincerity on the loess to pray for good luck. This is a unique custom. Yellow rice wine is mild, fragrant and refreshing, and is called "liquid cake" and "spirit of wine". Eating breakfast with rice wine and steamed bread is good for your health. The flavor of Min County is different from other places. In addition to flower cakes, there is also a kind of oil pan, which is specially made by the Huimin people in Nanguan. When the oil is poured in, the pot is yellow. It tastes crisp, scattered in a bowl like a cotton ball, and has a special taste. Frozen roast chicken soup was born in War of Resistance against Japanese Aggression in the 29th year of the Republic of China (A.D. 1940). At that time, it was active in the market together with Lao Li's broth mutton and Geng Huaiyuan's steamed buns, among which white roast chicken aspic was the most famous. Bai used to deal in eggs and fried beans, but later he used local materials for freezing. The main raw material for freezing is shepherd's purse in the hillside. Picking, cleaning, chopping into fine powder, mixing with flour, boiling into paste, freezing, and cutting into small squares, the fragrance of shepherd's purse is still meaningful. When eating frozen products, mix the processed original chicken soup together, divide the marinated eggs into four teeth and put them in a bowl, which is really a beautiful enjoyment.

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