Is there anything delicious in Yunfu?

1, Lingnan, a must

The new steamed dumplings are soft and smooth, especially the taste, which is unparalleled in Guangdong steamed dumplings! Its handling method is flexible and eclectic, but the mainstream is similar. Xinxing steamed dumplings are made by wrapping glutinous rice, mung beans, pork, bacon and other ingredients with local winter leaves, carefully packaging them and boiling them in a high-temperature cauldron for about 8 hours.

There are three kinds of new steamed dumplings: glutinous rice dumplings, glutinous rice dumplings and grey water dumplings; It is common to wrap in leaves in winter, but it is especially fragrant in awn leaves. Dumplings on Dragon Boat Festival are the most popular every year, because the grey dumplings are golden in color and crystal clear, which are suitable for cold consumption and can be used as cool and thirst-quenching food in summer. During the Spring Festival, every household gives steamed dumplings as gifts to relatives and friends to taste. People who are far away from home will never forget to collect steamed zongzi and return home with the villagers when they come to Xinxing.

2. Dog meat in heaven

Emerging people have a soft spot for dog meat. There is a saying: "Dog meat rolls three times, and the immortal enterprise (station) is stable (unstable)", "The dog has nowhere to go from summer to sun." This is not a romantic exaggeration, but shows how much new people like dog meat. However, new people eat more dog meat in winter than in summer. The way to eat dog meat in heaven is certain. First of all, in the choice of theme, there is generally "one yellow, two black, three flowers and four white", which thinks that the meat of yellow dog meat is the most fragrant and the meat of white dog meat is the most fishy. In fact, most people still like black dogs, thinking that they have the best meat taste and the strongest nutrition. So the dogs people choose are "chopping block head, orange peel ears, chopsticks legs, pepper tail", and they think that dogs of this size are the best.

3, Lezhu snail

Lezhuluo is a famous tea in a "good restaurant" in Julie Town. It is famous both inside and outside the county for its superior materials, delicious taste and unique ingredients. The raw material of Julie snail comes from the pure and pollution-free local snail in Julie Shayong. The screw thread of the screw body is clear, the screw shell is full and transparent, and the screw meat is full. The cooking method of Julie snail is mostly dry-fried with fire, which can be accompanied by perilla, garlic and oyster sauce until the snail shell is red. Emerging people eat more snails than before and after the Mid-Autumn Festival, because at this time, the snail meat is the most full and there are fewer snail seeds, which is more convenient to eat. Julie Winkle has now developed into a seafood feast mainly played by Winkle. In addition to river snails, there are fish, liver fish, mountain spots, river shrimps, yellow bone fish and so on.

4. Stir-fry snails

Every summer and autumn, it is the time for new people to fry snails. Because there are rivers, rivers and paddy fields in Xinxing Town, there are many snails and they are very tender. In paddy fields and canals, a farmer can collect dozens of kilograms in half a day. Therefore, in summer and autumn, they are sold in large quantities in every emerging food market. Newcomers fry snails with black beans and peppers, with shredded peppers, shredded perilla leaves and salted ginger onions. Their meat is delicious and they can't get tired of it.

Eating snails is also a must-have food for new people in Mid-Autumn Festival. On the full moon in the sky, in addition to moon cakes, there are taro lambs, grapefruit and so on in the yard or on the rooftop and small table. Snails are not only delicious, but also have another folk meaning. Because snails have shells, they peel off their shells to eat meat and strip away evil spirits and sea air, which means eating heart (new) luck. During the Mid-Autumn Festival, new people like other foods with shells (such as taro and fruit).

5. Liu Zu Su Zhai

Main raw materials: Sanru, Liuer, bean products, gluten, melons and fruits.

The main practice: water hair winter shavings, water hair fungus, batch into pieces with a knife, lotus seeds cut off at both ends. Poke the core with a bamboo stick, beat the jujube paste into balls, blanch the Nostoc flagelliforme with boiling water, take out clear water, put vegetarian soup in the pot, burn the Nostoc flagelliforme, take it out and put it on a plate to cool, then wrap the Nostoc flagelliforme with mud balls, put it in a bowl, pour vegetable soup on it for later use, put it in the pot, put peanut oil in it, stir-fry it a little, sprinkle white sugar in the small pot, and mix a little salt. Blanch cauliflower, take it out and control the water, heat it in a wok, add sesame oil and Jiang Mo, stir-fry until fragrant, pour in vegetarian soup, add wax gourd slices, winter bamboo shoots, gluten blocks, dried mushrooms, dried bean slices, pepper noodles and white sugar for seasoning, and simmer over low fire instead. Steam jujube balls in a drawer, buckle them in the middle of the plate, and wait around the bowl evenly. Characterized by smooth and soft materials, a variety of fragrance fusion.

6. Even the seaside should be stuffed with tofu.

Tofu, called Li Qi in ancient times. According to Li Shizhen's Compendium of Materia Medica in Ming Dynasty, it began in Liu An, the king of Huainan (BC 179~ 122). The word tofu is found in written records and began in the Song Dynasty. At the end of the 11th century, there was "raw soybean" in Yi Yan of Materia Medica written by Kouzong. You can also eat it rotten. " Su Dongpo, a great poet in the Song Dynasty, also said that "boiling beans is cream", and the poet Lu You also said that "cleaning vegetables to promote food, washing pots to cook Li Qi." Looking at the menu, there are as many as 400 kinds of folk tofu in China, which are dazzling and beautiful.

People all over Yunnan are used to brewing tofu on holidays or when VIPs come. Liantan tofu is famous in Xijiang River and overseas for its tender, smooth, white and delicate.

Yunfu, also known as Shicheng, is located in the west of Guangdong Province, on the south bank of Xijiang River, and at the junction with Guangxi in the west. It is a hub connecting Guangdong Pearl River Delta and Southwest China. Yunfu is known as the "Stone Kingdom", "Sulfur Capital" and "Stone Capital", and has the reputation of "the land where sand ponds live". Main foods: newly developed Lingnan No.1 steamed dumplings, dog meat in heaven, boiled snails, fried snails, Luohanzhai of Liuzu Suzhai, Yunfu cuisine, tofu, etc.