What are the local specialties of Gaotang?

Answer: There are many kinds of specialties and snacks in Gaotang, which are cheap and affordable. They are distributed in all the streets and lanes, and the cries of selling have been heard from the early morning. Among so many kinds of eating methods and local products, many of them are famous, but some of them are unforgettable by many people who have come to Gaotang, and they are also famous in the whole province and even the whole country.

Processed tofu

Gaotang old tofu is also called tofu brain. Fine production, unique ingredients and unique flavor.

Its characteristics are: tofu is white and bright, tender but not loose, clear but not light, oily but not greasy; Beans and oil taste delicious. Meat is not fishy, spicy but not choking, and has a long aftertaste after eating.

Old tofu is made of selected high-quality soybeans. Peel and crush soybeans, soak them in sun-exposed storage water (purified Yellow River water is the best), and grind them into pulp with a stone mill after eating. Packaging after foaming (filtering residue), boiling in a pot to make bean juice, cooling, putting in a bucket or vat, adding gypsum, sealing, and making hometown tofu for 20 minutes. When eating, skim it into a bowl with a flat spoon and add ingredients such as halogen and oil.

The production of halogen and oil is unique. Add high-quality soy sauce and refined salt into the pot, add star anise, pepper, fennel, clove, cinnamon, ginger and other seasonings 10 to boil; The oil is boiled with high-quality cottonseed oil with slow fire, and the oil foam and impurities are removed while cooking. After a few hours, add onion, sweet sauce, pepper, fennel and other seasonings. If you like spicy food, you can add fried red pepper.

Laowangzhai donkey meat

Gaotang donkey meat is very famous, and Yin Ji Laowangzhai donkey meat is even more famous. They have been processing donkey meat for more than 200 years. Because local people generally call donkeys ghosts, they call donkey meat devil meat. At the end of the Qing dynasty, it was exported to Japan and Southeast Asian countries, and was also presented to the court as a tribute.

The "devil's meat" in Laowangzhai is finely processed and has a unique method. Cut the newly slaughtered donkey meat into chunks of 5-6 kg, clean it, put it into a pot of cold soup (soup for many years), burn a little saltpeter to improve the color, remove dirt and impurities such as floating foam, then put it into gauze bags of more than 30 kinds of medicinal materials such as anise, clove, dried tangerine peel, nutmeg, Amomum tsaoko, angelica dahurica, Amomum villosum, Ligusticum chuanxiong, Eucommia ulmoides and dried ginger, and cook with slow fire. Finally, lying in the jar: first, fish out the meat and dry it, then put some medicines in the porcelain jar that are the same as those used by cook the meat, boil the soup in the pot, remove the oil slick, and then rush into the jar to mix with the medicines. After the meat is cooled, it is soaked in the soup in the tank. This is the lying tank. The longer the better.

The donkey meat processed by this method is sauce purple, fragrant and delicious, fragrant but not greasy, rotten but not scattered, and has the functions of promoting blood circulation, lowering blood pressure, nourishing and strengthening the body. Its donkey whip is called "golden money meat", which has the function of tonifying kidney and strengthening yang, and is a rare delicacy in dishes.

Luohan cake

Luohan cake in Gaotang belongs to cakes, which look like moon cakes and have no stuffing. Because of the overlapping layers, it is named "stacked arhats". Luohan cake is a tribute cake in Qing Dynasty. It is characterized by softness and crispness, distinct layers, crisp and sweet food, oily but not greasy.

Now some small workshops still make their own products, and some food stores still sell them.

Luohan cake has strict ingredients, complex technology and strong traditional characteristics. The main ingredients used in making Luohan cake are flour, pig fat, sesame oil or peanut oil and soft sugar, and the ingredients are essence, jujube paste, hawthorn sauce and rose sauce. When making, flour and vegetable oil are used to make dough first, and then flour, pig fat, sugar and ingredients are used to make crispy noodles. Then roll the pastry with a dough shaft several times, roll it up and divide it into small pieces as needed, then roll each piece into a circle with a diameter of about 7 cm and a thickness of about 1.5 cm, and bake it in the furnace until it is egg yellow.

Transparent hollow surface

The hollow noodles produced in Qingping Town, also known as noodles, are named after the noodles are even and hollow. It was first produced in the late Qing Dynasty and has a history of 100 years.

The production process is complex and highly technical, and the quality of each process, such as mixing, waking, cutting, kneading, waking and falling, should be well controlled. First, add salt and water to high-quality flour (10 kg of flour contains 0. 1-0. 15 kg of salt, more in winter and spring, less in summer and autumn). Then knead the dough, and the kneaded dough is folded, that is, fold the edge of the dough by hand and press it toward the center. Cover the dough with a damp cloth and put it in a warm place for 0.5- 1 hour. Then roll the noodles into 3-4 cm thick round cakes. Then, the cake is cut into strips with a width of 3cm by rotating around the edge with a knife, and repeatedly rubbed on the noodle table until the thumb is thick. Then cross-hung on two bamboo sticks, and put them into the dough-waking pool to wake up for 0.5-1h. Then put the awakened strip on a 25-meter-high strip rack, gently stretch the bamboo stick at the lower end of the strip with both hands, and then slowly put it down, and it becomes a hollow surface as thin as hair.

Hollow noodles are boiled in a pot without mixing soup. It's not sticky or thick when it comes out of the pot. Put them in a bowl and add some soup. When you stir noodles with chopsticks, there is no soup, and the soup goes with the hollow. It is served with sesame oil, fragrant lai, vinegar, monosodium glutamate and other accessories. It is soft and smooth, nutritious and easy to digest, and it is also most suitable for the elderly, the weak and pregnant women.

Chinese trichosanthes

Trichosanthes kirilowii, a specialty of Gaotang. Cucurbitaceae, Cucurbitaceae, perennial herbs dioecious climbing plants. Precious Chinese medicine, mostly born in white loam. Courtyard, river bank, ravine, roadside and field can be planted. White flowers bloom in summer and autumn, and the fruit turns from turquoise to yellowish brown, which is as big as goose eggs and has high sugar content. Therefore, it is called "nut", which can be used as medicine, and has the effects of moistening lung, relieving cough, clearing heat and resolving phlegm. It is mainly used to treat cough with excessive phlegm, chest pain and dry stool. Its roots grow directly underground, up to seven or eight feet long. The diameter is as long as five centimeters and the bottom can reach more than ten centimeters. Generally, it is dug in autumn and winter, sliced and used as medicine, and the cross section is as white as frost, which is called Trichosanthes kirilowii. Because of the high pollen content produced in the Tang Dynasty, it is called high pollen. Has the effects of clearing away heat and promoting fluid production, and can be used for treating fever and thirst. If injected with fresh roots, it can be used to induce labor.

From 65438 to 0985, the general survey of medicinal resources in Gaotang County showed that the high pollen reserves in the county were about 7. The quality of wild Trichosanthes kirilowii on both sides of Ma Jiahe is the best. After the founding of the People's Republic of China, the highest purchase volume reached 539 1 kg. Products are sold all over the country.