On the pattern of eating rice, where can the whole country beat Guangxi?

"Guangxi people will not eat good meals!"

A friend in the northeast once said, "Except the rice in the northeast, the rice in other places is not delicious!" "

Perhaps, he expressed his personal feelings for his hometown; Perhaps, it also tells the voices of many people; But delicious is relative.

As a native of Guangxi, I think the rice in Guangxi is delicious. Moreover, the "rice" in Guangxi is more delicious!

Rice flour alone can "capture" the praise of the people of the whole country: Liuzhou snail powder, Guilin rice flour, Nanning Laoyou powder, Guiping Shura rice flour, Binyang acid powder, and meltwater filter powder ... Every place in Guangxi has its own special rice flour, which is better, and opinions vary.

Of course, in addition to rice noodles, there are many special rice-based foods in Guangxi, which, like rice noodles, also reflect the inclusiveness of Guangxi's food culture-full of tricks. Everything in the festival is traditional craft-authentic "local products". Without these rice-based foods in the Spring Festival, Guangxi people don't feel like the Spring Festival!

It has a beautiful flavor of the year.

Some people say that "it is the year after Laba", while others say that "it is the year after the small year". I think it's the year after the twelfth lunar month when every household begins to plan new year's goods. People in Guangxi talk about color in the New Year, so the dishes cooked with rice are also very meaningful.

In the middle of the year

Zongzi is one of the necessities of Guangxi people, just like jiaozi eaten by northerners in the New Year.

Although there are many places to make dumplings in China, the dumplings in Guangxi are more distinctive and delicious. Guangxi also has the custom of eating zongzi on the Dragon Boat Festival, but it is a triangle zongzi on the Dragon Boat Festival and a big zongzi on the New Year!

"Big" is the characteristic of Guangxi Nianzong. When I was a child, I was usually about 4 kg each, and the older one was about 8 kg, which can be divided by the whole family. Nowadays, zongzi are getting smaller and smaller, but at least the weight of each zongzi is above 1 kg, and 1-2 people can eat it.

In addition to being "big", Guangxi dumplings must have mung beans. Mung beans are the soul of Guangxi dumplings, and they should be put more, so that they are fragrant enough! When I was in college in Chongqing, I asked my local classmates why there were no mung beans in Chongqing's zongzi. My classmate replied to me: "there are mung bean stuffing, but this is just pork stuffing!" " "

In Guangxi, mung beans are not jiaozi! Like glutinous rice, it is only an essential ingredient in jiaozi.

Guangxi Nianzong is rich in fillings, such as pork belly, pork knuckle, sausage, chicken, chestnut, Lipu taro, sesame seeds and peanuts, which can be matched according to preferences. However, the most classic filling is pork belly, and the fatter the better. After cooking for about 10 hour, glutinous rice and mung bean absorbed the fat of pork belly and became more fragrant, while pork belly melted in the mouth, fat but not greasy.

Nianzong used glutinous rice to wrap mung beans, which must be wrapped like a hill, meaning "Jinshan Yinshan"; Eating zongzi in the new year, "in the middle of the year", means that good luck is rolling in; In addition, the homonym of zongzi is "neutron", which also means that people are prosperous. Therefore, many families in Guangxi can eat last year's zongzi even if they don't pack it, which is a good wish from relatives and friends.

Ciba, happy and complete.

In the north, we eat jiaozi in winter and jiaozi in New Year. In Guangxi, we eat Ciba on the solstice in winter and in the New Year. However, due to different regions and customs, Ciba will have different practices and eating methods in various parts of Guangxi.

In the southeast of Guangxi, Ciba is mainly pot-bellied, with sweet and salty fillings. Sweet mouth fillings are generally white sugar/brown sugar, sesame seeds, peanuts and so on. And the salty mouth will be much richer. Stir-fry all kinds of meat and vegetables, such as shredded pork, shredded radish, dried shrimps and shallots, or minced meat, leeks and fungus, or minced meat, vermicelli, yuba and carrots. You can mix them as you like.

Cibapi can also be eaten raw and cooked. Raw hides are made of glutinous rice flour and flour, then directly stuffed, boiled, steamed or fried; In some places, banana leaves or zongzi leaves will be wrapped and steamed, which will taste like leaves. Cooked skin is cooked glutinous rice beaten into balls or dumplings, steamed, and then wrapped with stuffing, which can be eaten directly.

There are other ways to make Ciba skin, such as Chongzuo crispy sweet potato Ciba, which is to mix steamed sweet potato and glutinous rice slurry evenly to make Ciba skin with sweet potato flavor; For example, in Nanning, Artemisia argyi leaves are cooked and chopped to remove bitter water, and glutinous rice pulp is made into balls, so that the glutinous rice belt has the fragrance of Artemisia argyi leaves.

In northern Guangxi, there is also a kind of white Ciba that only eats "Ciba skin". Only add sugar to taste, directly knead glutinous rice flour into balls and then knead them into rings. The winter climate in northern Guangxi is cold, and families in rural areas often sit around the fire to keep warm. At this time, they put the white rice cake on the side to bake. Crispy and delicious.

No matter what kind of Ciba is, it is basically round, which symbolizes happiness, which means that the family will stick together like glutinous rice and never part. It is also a precious gift for relatives to visit each other and celebrate the New Year with Ciba.

Profit, good luck

Every spring festival, friends in Guangxi often vomit: it is too difficult to cut powder!

Hard profit, not only smart, but also anti-slip; Thick cut, not delicious when cooked, thin cut, easy to break when cooked. Don't look hard when cutting, it will soften when heated and taste tender, smooth and refreshing.

People in Guangxi love to eat rice cakes, especially in northern and southern Guangxi. There must be rice cakes during the Spring Festival. As the saying goes, "Eating rice cakes in the New Year is a smooth year." The word "Li" stands for auspiciousness in Li Fen, which means "good luck" and "smooth profit". You can eat it yourself or give it to your relatives and friends. I pray for a good sign in the coming year.

Li Fen is a kind of "rice cake" in Guangxi, but it is different from white rice cake.

Generally, aged indica rice (glutinous rice) is used as batter, and the process is complicated. Soak in water, grind into pulp, boil into dough, knead into smooth small cylinder, steam to 80% maturity, and air dry. Keep it in water, or it will crack. Change the water frequently. To make white rice cakes, glutinous rice with good viscosity is ground into powder, and then water is added to make smooth dough, which is steamed and cooled.

Li Fen tastes more refreshing and easy to digest than white rice cakes, so don't worry about sticking your teeth. There are many ways to eat vermicelli, and fried vermicelli, soup vermicelli and hot pot are also good choices. Add bacon, celery and garlic to stir-fry a dish during the Chinese New Year. How many Guangxi people don't want to trade chickens for delicious food?

Brown sugar rice cakes are rising year by year.

Although Li Fen is a kind of "rice cake" in Guangxi, people in Guangxi also make rice cakes, which are brown sugar rice cakes.

Like white rice cakes, brown sugar rice cakes are made of glutinous rice. The difference is that glutinous rice flour and red syrup are mixed and stirred evenly into paste, then steamed in a circular mill, cooled and demoulded.

The well-made brown sugar rice cake is still soft at room temperature after cooling and can be eaten directly. But when the weather is cold, it will harden, and it can be steamed, fried, fried and heated. I like frying. After slicing, dip in some egg liquid and fry until the skin is crisp, and it tastes crisp outside and waxy inside. If you like sweets very much, pour some brown sugar after frying and cry the children next door.

The homonym of "Nian" and "Sticky" can be understood as the meaning of New Year's reunion and cohesion, while "Cake" and "Gao" are homonyms, indicating a step-by-step promotion. Brown sugar rice cake is used as a gift for the Spring Festival, which means blessing "rising year by year". In addition, the rice cake is also called "rice cake", which is homophonic with "getting taller every year", meaning that children are getting taller every year, so when they were young, their mothers often told them to eat more, saying that this would make them grow up quickly.

Snacks for New Year's treat and gifts.

It is essential to visit relatives and friends during the Spring Festival in Guangxi. Guests can't go in empty-handed or go out hungry. With the changes of the times, people's lives are getting better and better, and materials are getting richer and richer. There are many choices for entertaining guests and giving gifts in the New Year, but traditional rice snacks are more thoughtful and popular. Therefore, people in Guangxi often use it as a handwritten letter to visit and entertain relatives and friends.

Rice cake, sculpture art

Many places in Guangxi have the custom of making rice cakes. On new year's eve, a family gathered in the kitchen to make rice cakes, which was very enjoyable.

The rice cake is a wooden mold carved with auspicious birds and animals, exotic flowers and herbs, and Fulu Xi Shou. Every rice cake is like a carved work of art, lifelike and exquisite. Children often share rice cakes according to their favorite patterns. Some want roosters, some want flowers and plants, and some want blessings. ...

The process of making rice cakes is very complicated. Before making rice cakes, you need to go through the processes of rice selection, soaking, drying, frying, powdering, boiling sugar, stuffing and so on. After making rice cakes, they need to be baked or steamed. Nowadays, few people insist on making their own rice cakes, and most choose to buy rice cakes made by factories. The patterns are not as beautiful as manual molds, but they are delicious.

Rice cakes are generally divided into sticky rice cakes and glutinous rice cakes. Glutinous rice cakes are crispy, soft and glutinous, and have different tastes. With the commercialization of rice cakes, the factory has also developed many new flavors, such as black glutinous rice cakes, miscellaneous grains cakes and corn yam cakes.

Sand cake, deep homesickness.

Sand cake is a traditional cake in southwest Guangxi, and it is also one of the three sets (sand cake, zongzi and chicken) given by Zhuang people during the Spring Festival.

Sand cake, made of fragrant glutinous rice, has a sense of sand at the entrance, hence the name. Stuffing can be very rich, sesame, red beans, soybeans, mung beans and so on. Can be processed into stuffing, bright and beautiful, but also very appetizing, suitable for all ages. The sand cake melts in the mouth, delicious and sweet, and the lips and teeth remain fragrant. Zhuang villagers don't eat a bite of sand cake in the New Year, which doesn't feel like the New Year. Because "Gao" and "Gao" are homophonic, they expect their life to get better every year.

Today, the tradition of eating sand cakes during the Spring Festival remains unchanged. As the Spring Festival approaches every year, many young people who work hard outside begin to ask their elders: Have you started making sand cakes this year?

Rice candy, sweet and beautiful candy

Rice candy is a childhood snack of many post-70 s, post-80 s and even post-90 s in Guangxi, and it is also a traditional snack of Guangxi people for the New Year. On New Year's Eve, children began to be greedy and followed adults in the kitchen to fry rice, cook sugar and grind rice. ...

Before fried rice, you should also prepare it many days in advance. Soak glutinous rice, steam glutinous rice, dry glutinous rice, etc. It can't be finished in a day or two. Families with better conditions can add sesame seeds and peanuts to make it, which is crispy and delicious, delicious and sweet, implying the sweetness and beauty of life.

Yes, popcorn is the candy of the poor. Because of poor conditions, children can't afford to buy candy for the Spring Festival, so hardworking and intelligent adults thought of making rice candy with glutinous rice so that children can also eat delicious "candy" during the Spring Festival.

Candles, edible Chinese knots

Sugar rings are another kind of essential candy in Guangxi for the New Year, as well as in Guangdong and Hong Kong.

The practice of sugar rings in every place is roughly the same, and the materials are simple, such as glutinous rice flour and sugar, and some of them are mixed with glutinous rice flour and sticky rice flour, which will make the taste more crisp. Of course, some people make salty ones, but I think since they are called doughnuts, the sweet ones are authentic.

You must make doughnuts skillfully so that you can package them into beautiful shapes. However, doughnuts have no standard shape. Some are five-pointed stars in the big ring, some are small rings in the circle, and some are shaped like pins. No matter what shape it is, it is a link, which means interlocking and endless. It is also said that the sugar ring is an "edible Chinese knot", which is auspicious and implies the unity of heart to heart.

Eating staple food in the New Year is different.

In the past, most people in Guangxi made a living by farming. Until the end of the year, they could only have a good rest during the Spring Festival. I don't know whether I finally have time to treat myself with delicious food or have a "panic" rest. People in Guangxi have cooked all kinds of snacks, even the staple food.

Tofu and leek are the most classic.

There are many ways to make tofu in Guangxi, some of which are mainly based on meat; But in the old society, it was good to eat enough rice, so most of it was filled with glutinous rice, which became another staple food, especially delicious!

Although it is mainly glutinous rice, the stuffing is not sloppy at all, which is also the key to delicious. Soak the glutinous rice, mix well with chopped pork belly and leek, then soak it in tofu (oil fruit) and steam it on the pot. The ingredients are not fixed, and they are all matched according to taste. Some people don't like leeks, so they put carrots, fungus, lotus roots and taro, but I think leeks are the most classic.

Boil the soup with tomatoes, peppers, chopped green onion and coriander, pour it on the tofu brain just out of the pot, and think about how to eat it. Not all Guangxi people know it.

It's stuffed with pig intestines, which has a special flavor.

In Guangxi, not only tofu can be brewed, but everything can be brewed, including pig intestines. Therefore, the same stuffing as tofu can also be brewed into pig intestines, and the food has a different flavor.

Pig intestines can be brewed, including small intestine and large intestine. Most of them are pig intestines in southeast Guangxi. It is said that pork intestines taste more fragrant, and people who don't like to eat will feel stinky.

In the northwest of Guangxi, there are many small intestines in pigs, and the brewing is more distinctive. Every small year, the Zhuang people began to kill pigs in every household. They mixed pig blood with glutinous rice and poured it into the pig's small intestine for cooking. This kind of pig sausage brewing is called "blood sausage" locally. It is said that the practice of blood sausage in Guangxi originated in the Qing Dynasty-Manchu in the northeast was the originator of blood sausage, but the blood sausage in the northeast was pure pig blood.

Pork sausage can be used as staple food or cooking, and it can be eaten in various ways. When steamed, you can eat the tender and fragrant glutinous rice directly, or slice it and fry it until it is brown, crisp outside and waxy inside, and the aroma is overflowing. In Guiping, Guangxi, many hotels and food stalls have this kind of fried pork sausage.

Sweet rice, dessert

Among many rice-based cuisines in Guangxi, Babao rice should be the highest in value and bright in color, which can make people who don't like sweets unable to move chopsticks.

Yes, eight kinds of dried fruits and candied fruit are put at the bottom of the bowl, mixed with lard and sugar and compacted with glutinous rice, then steamed in a cage and hung upside down on the plate when eating. Cooking eight-treasure rice, dried fruit and candied fruit are not fixed. You can put anything you like, and the key is to put it, which is the key to determine the value of eight-treasure rice.

Eight-treasure rice, just like the dessert of western food, is served with a bowl of eight-treasure rice at the end of the New Year's Eve for the whole family to share. That's a good taste: smooth, sweet but not greasy.

Guangxi Yizhou eight-treasure rice is especially famous, which is an essential tip food for Yizhou people in the New Year, meaning "eight-treasure rice becomes auspicious".

These rice-based foods are not delicacies, but in the eyes of many people, they are foods that can't be soil; However, these are traditional crafts handed down from generation to generation in Guangxi.

As a native of Guangxi, I feel particularly proud-just eating rice has so many tricks, each of which carries the annual flavor of Guangxi people.

-End-

Wen Cunhua

The picture comes from Bangcun, partly from the Internet.

-Food sharing in the past-

1. Where is the best jiaozi (Yuanxiao) in China? When will their struggle stop?

2. The love-hate relationship between China people and sugar has not changed for thousands of years?

3, Guangxi people must have a bowl of pork for the New Year! Have you finished your braised pork?