What are the specialties of Binyang?

The earth is warming, and the long-lost sun is back. Next, I brought you some special products of Binyang. Welcome to read!

1, Ai cuisine

Every year around Tomb-Sweeping Day, there will be a kind of green spherical food in public view. Some people call it Qing Tuan, others call it Ai Ye Baba, but Binyang people prefer to call it Ai Cai Ba.

As a child, Binyang people remember Artemisia argyi leaves like this: picking the first batch of tender Artemisia argyi leaves in spring, washing and draining, scalding an appropriate amount of Artemisia argyi leaves, putting them in a large plate for later use, and mashing them in batches in a stone bowl with Artemisia argyi water.

Mix Folium Artemisiae Argyi water with glutinous rice flour, make skin, wrap it with mixed powder of soybean, brown sugar and peanut, and sprinkle a layer of white powder on the outer layer.

There are some places in Binyang Ai Cai, without stuffing, will eat it directly in a simple and rude way-dipping in brown sugar sauce, and the thick brown sugar will pass through Bazin's soft body. I remember when I was a child, as soon as I came up with steaming mugwort leaves, I immediately grabbed one and stuffed it in my mouth. There is a faint smell of wormwood at the entrance, and the taste of brown sugar and wormwood is full of nostalgia.

2, five-color glutinous rice

Five-colored glutinous rice, also known as flower rice and black rice, is a traditional food used by Zhuang people to entertain guests in traditional festivals, and is widely known for China on the tip of the tongue. It is made by soaking glutinous rice in maple leaf juice (black), purple-blue grass juice (purple), red grass juice (red) and yellow flower juice, dyeing it black, purple, red and yellow respectively, adding its natural color (white) and steaming. Steamed glutinous rice, mixed with five colors, colorful, very beautiful.

Five-color glutinous rice is dyed into colorful colors by using colors extracted from plants. Remove the leaves and stems from the cleaned plants, mash them, then pour them into a pot, boil them in cold water and simmer for 8 minutes. Then, separate the water from the residue, and put the water into a bowl to cool. The glutinous rice colored by plants will also have the fragrance of plants.

Five-color glutinous rice is colorful and beautiful, but its taste is inevitably single. Add sausage, dried radish and the like, or sprinkle with brown sugar and white sugar, and you can't taste the five-color glutinous rice with different flavors.

3. Gula Rice Crisp

The ancient spicy fragrant rice is famous for its softness and delicacy, and Guardian Ba Du bamboo shoots are famous for their crispness and delicacy in the whole region. There are more than 500 catering customers in Guangxi, with annual sales of more than 2 million Jin. Glutinous rice wine is sweet and delicious, rich in nutrition, and it is a nourishing food for strengthening the body. Gan Tang Sanbao Zongzi, Li Fen and braised pork are all handmade, full of national characteristics, mellow and refreshing, and very delicious. Gan Tang braised pork was rated as "a famous dish in southern Guangxi". Xinbu wine is delicious, unique in function and beautifully packaged, and is deeply loved by customers.

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