What are the snacks in Shanxi

1. Baode oil jujube Baode oil jujube is characterized by: large, thin skin, thick meat, small nucleus, juicy, sweet, deep red color, shiny oil, sugar content of 57.9%, the most famous to be processed "no nuclear sugar jujube", deep purple oil, thin skin, thin grain fine, shape of the large nucleus, jujube meat is fat and delicate, there is a special flavor, the finished product is loaded into a plastic bag sealed. The finished products are sealed in plastic bags. It is easy to store and transport, and sells well all over the country and is exported to Japan, Thailand, Myanmar, Malaysia and other countries. It is a good choice for those who have a sweet tooth. - 2. Taiyuan Elbow Flower in Sauce Taiyuan Elbow Flower in Sauce is one of the famous historical and traditional products of Taiyuan City. It is one of the most famous traditional dishes in Taiyuan. It was known as "Wrapped Flower Yunmeng Pork" in ancient times, as early as in the Tang Dynasty. Song Dynasty Tao Gu "Qing Yi Lu" has recorded: "Tang Shu Chen Yuan worship Shangshu Ling, on the burnt end of the feast, the family has a food list, choose its differences to record ...... entangled flowers Yunmeng Meat (Volume of the town) ...... ". At that time has been as a rare dish, the state banquet real food, so far has a history of more than 1000 years. This product is the elbow meat roll pressure wrapped bundle, marinade mature slices of cold food, because the cross-section of the cloud wave-like pattern, so it is known as entangled flowers Yunmeng meat, commonly known as "sauce elbow flower". Sauce elbow flower belongs to the long-established "Fuji six flavors Zhai sauce elbow chicken and duck store" production of the best, this has more than 50 years of history of the old store, because of its strict selection of materials, processing fine, maintain the history of traditional technology and flavor, the production of the sauce elbow flower has a unique, in 1982 by the Ministry of Commerce as a high-quality products. Elbow flower in sauce has beautiful color, rich smell, tender skin and rotten meat, fat but not greasy, lean but not firewood, fragrant and long taste, which is one of the best products for the people's family reunion, and accompanying meals and drinks. To make elbow flower with sauce, it is necessary to use pork elbow, sea salt, crushed salt, pepper, ginger, cinnamon, fennel and other raw materials. The production of the elbow first depilated pig hair, de-boned, washed and soaked in cool water for 2-3 hours, after controlling the water with salt and rice and pepper repeatedly kneaded, marinated for 1 day, and then the elbow one by one rolled into the bladder arm of the stick column, skin outward and then wrapped in fine twine repeatedly bundled. Then the old broth will be brine sauce on the fire boiling, skimming foam, the elbow and seasoning bag into the brine pot, boiling and simmering over low heat for 2 hours, fish out to cool. Brine soup skimming oil, after the Wuhu and then the elbow pad grate in the pot arranged, on the fire with a small fire to cook for 2 hours, this is the second soy sauce marinade, time to change to a small fire simmer for 1 hour, fish out to cool. Fish out the elbow to dry a little, remove the rope wrapped bundles, and then brush the sauce on top of the elbow flower, so that it hangs on the surface of the elbow flower, to be cooled to soy sauce brown, when you eat across the top of the knife to cut thin slices can be eaten. - 3. Mutton steamed buns Beef and mutton steamed buns are characterized by heavy material heavy flavor, meat rotten soup thick, enticing aroma, after eating the aftertaste no, but also have the function of warming the stomach. Beef and mutton steamed bun is the most characteristic and influential food in Xi'an. Anciently known as "mutton soup", Su Shi of the Song Dynasty had the poem "Longzhuan has bear wax, Qin cooking only mutton soup". Mutton steamed buns cooking technology requirements are very strict, the process of cooking meat is also particularly delicate. Its production method is: the first high-quality beef and mutton washed and cut clean, boiled with onions, ginger, peppercorns, star anise, fennel, cinnamon and other condiments boiled, soup spare. Bun, is a kind of white flour baked cake, when eating it will be broken into soybean size into a bowl, and then handed over to the chef in the bowl to put a certain amount of cooked meat, the original soup, and with the end of the bush, shredded cabbage, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings, a single spoon to make. Beef and mutton burger eating method is also very unique, there are mutton braised soup, that is, customers eat their own bubble: there are also dry bubble, that is, the soup is completely seeped into the burger. After eating the bun, meat, bowl of soup was also finished. There is also a way to eat called "water around the city", that is, wide soup cooking, the cooked bun, meat in the center of the bowl, surrounded by soup. This soup is fresh, meat rotten and fragrant, bun tough and flavorful. If then accompanied by spicy sauce, sugar and garlic, a different flavor. Is a rare high-level tonic good. Xi'an has a lot of lamb steamed bun restaurants, among which the old ones such as "Old Sun Family" and "Tongshengxiang" are more famous. 4. 4. Knife-shaved Noodles, Cat's Ears and Fish Pieces Knife-shaved Noodles is a specialty in Shanxi, and only in Beijing and Xi'an are knife-shaved noodles sold in China, in addition to the local Shanxi. Knife-shaved noodles are firstly made well and kneaded evenly, and then made solid like a white stone. Sell knife-shaved noodles are equipped with a plate of noodles piled up on the case, with the sale of cutting. The so-called peeling, that is, with a fast knife like peeling radish skin general, along the edge of a piece of the noodle into four or five minutes thick, two or three inches long prismatic sheet, and then according to the customer's instructions into the fried, braised or cold mixed. This noodle is solid, so very bite, fried with leeks, asparagus, shredded meat, braised with mushrooms yucca slices (dried bamboo shoots), mixed with water radish (a specialty of North China containing water more tender radish), chicken, rich and slippery and tough, and both, a variety of ways to eat, each with its own advantages. Crafty high peeling master, often do stunts, friends at a banquet about the local chef came to dedicate, in the wine and food on the end, as usual out of the pressure of the noodle meal, peeling master will be out of a piece of and a good noodle base, with a small round tray holding the top of the head, each hand holding a sharp knife, left and right open bow peeling up the noodles, he is completely by feel and hand strength, so that the head of the tray with his knife blade rotation, peeling down the noodle piece, all are The noodles he cuts are all of uniform length and thickness, and then sent into the kitchen to be prepared. We ate in San Francisco, Japanese cuisine "Teppanyaki", saw the kitchen division of the public cutting and cooking, making a variety of gestures, they praised, such as if and Shanxi this chipped noodle kung fu than a little bit, that is, the little witch, are to recognize Shanxi for the strange skills. Cat's ear and dial fish is the daily staple of Shanxi households, the practice of high and low, good and bad seasoning, it is difficult to have a certain standard. In general, the cat's ear is very much like a kind of Italian macaroni made in the shape of a shell. It is said that this product of Italy, is Marco Polo from China learned to pinch the cat's ear, go back to the imitation, and later by the machine production. Cat's ears are made by making the pasta soft, rolling it into thumb-sized strips, pressing it into small pieces the size of fava beans, and then rolling it into cat's ears by pinching and turning it with the thumb and forefinger. Cook it in boiling water, fish it up and then with the ingredients stir-fried over high heat, the ear rolls in the soup, saturated with flavor, eat very tasty. Ingredients as they wish, the average person loves to use leeks, shredded pork and shrimp, it is very flavorful, elaborate with shrimp, crab meat, mushrooms, ham, as you wish, there is no end to it. Fish and southern Chinese people cooking noodle lumps are largely the same, but the work to be done more carefully. The noodles are made very thin, a pot of soup (meat and vegetarian) is boiled, and the Shanxi people use bamboo chopsticks to push the batter down the side of the bowl into long, thin strips, which fall into the boiling broth (in the south, people use spoons to scoop up the noodles, which become irregular lumps, hence the name "noodle lumps"), and are cooked as they are put down. When straight chopsticks are used to drop the batter around a round bowl, the noodles are always pointy at both ends and fat in the center, and they turn in the boiling soup like swimming fish, so they are called "poking fish". I've also seen one time where the chef didn't use chopsticks but controlled the flow of the batter by hand. He dropped the batter into the boiling broth like a piece of paper, and when it was heated, it naturally curled up on both sides and became a continuous hollow noodle, which is a masterpiece, and it is said that there is no one else who can do it. China has some unique skills, but he refused to pass on, which is really the evil of the feudal social system. Liuye'er is similar to Hangzhou's "Katakawa," in that the noodles are rolled out thinly, cut into narrow rectangles like willow leaves, and braised in a broth, which is nothing special. 5. sand cakes Flour with oil, salt, five-spice powder and other seasonings, kneaded, rolled into thin slices, baked hot ovoid stones into the surface of the uneven surface, also known as "scar cake". Crispy and delicious, easy to digest, easy to carry. 6. - 6. Dongpo eggplant method: (1) the eggplant peeled, cut into 4 cm thick, 6 cm wide square block. (2) in the eggplant block plane graver large cross flower knife, depth 1/2, and then put into the 60% hot oil fry through, to golden brown when removed, put a small amount of oil in the pot; and then into the fat and lean meat, stir-frying brown, and then into the green onions, ginger, asparagus with the end of the stir-fry; add salt, soy sauce, sugar, monosodium glutamate, seasoning, after the minced meat into a cross in the bowl, fried eggplant block knife side down, put the cross next to the minced meat into the square, plus a little bit of chicken broth submerged eggplant. Add a little chicken broth to submerge the eggplant pieces. (3) Steam for 30-35 minutes, buckle into the dish, the original juice hook water powder gravy, dripping a little oil in the eggplant block that is complete. Characteristics: Salty and sweet flavor, fresh and soft. 7. Pingyao Beef "Pingyao Beef Taigu Cake, Xinghuacun Fen Wine" is a popular Shanxi folk song. Pingyao Beef and Fen Wine are both famous in the province and abroad. Pingyao Beef is a traditional specialty of Pingyao County in the Jinzhong region. According to legend, Pingyao Beef was famous as early as the Ming Dynasty. In the late Qing Dynasty and the Republic of China, Pingyao Beef had become a must-have for the banquet of dignitaries and officials. By the 1930s, Pingyao Beef had been exported to Beijing, Tianjin, Xi'an and other places. During the fall and winter seasons, merchants from all over the world came to Pingyao and trafficked the beef, making it famous in the north. 1956, at the National Food Products Exhibition held in Beijing, Pingyao Beef was named one of the country's most famous products. The beef was exported to North Korea, Mongolia, Singapore, Thailand, the Philippines, Indonesia and other countries, and became famous overseas. Pingyao has a long history of raising cattle. According to the Pingyao County Records, as far back as the Han Dynasty, the folk custom here was to "sell swords to buy cows and knives to buy calves". At that time, cattle were raised for plowing the fields, and only old cows that were unable to work could be imported for food. Over time, a unique experience of making old beef was formed. During the Jiaqing period of the Qing Dynasty, Pingyao began to have beef curing workshops. First, Lei Quanning's family opened the "Xing Sheng Lei" slaughterhouse on Wenmiao Street, which has been in business for more than a hundred years. The store formed a complete set of special techniques from slaughtering old cows to making old beef. It takes only 15 minutes to slaughter the cow, pick the bones and cut the meat. When slaughtering the cow, cut off the two aortic blood vessels of the cow's neck, so that the cow's blood flows out as soon as possible, so that the cow killed, there is no stasis of blood in the meat, and the color looks good; in addition, to reduce the time of the cow's pre-mortem shock and tension, to prevent the toughness caused by the contraction of muscle fibers. Boning and cutting the meat quickly maintains the tenderness inherent in the meat. The production process of Pingyao beef is also more elaborate. When cutting the meat, the whole cow is usually divided into 16 to 26 pieces, depending on the season and the part of the cow. The meat is then cut into several slashes and rubbed with local specialty nitrate salt; it is placed in a vat, soaked in alkaline water from the wells in Pingyao City, and then the stomach of the cow is used to cover the mouth of the vat. The soaking time varies from season to season: half a month in summer, one month in spring and fall, and two to three months in winter. Soaked beef, fish out with cold water to wash, put into the special simple scourge, plus well water containing alkali and salt cooking, without any condiments, the requirements of the "depth of the meat to diffuse to the soup boiling pot bubbles." And cook without a lid, in order to facilitate the evaporation of odor and water in the meat, cook for 8 hours, press the fire and then simmer for 4 hours can be fished out, its flavor overflowing, eat up the fresh and delicious. Generally 400 kilograms of meat per pot. This beef, red color, tender meat. With oil meat is red and white, especially good-looking; its flavor is fragrant, soft and crunchy, very tasty; containing less water, storage, does not change flavor, hot days can be saved for more than 1 week, the winter can be saved for 1 month. This kind of beef does not cut the flavor is not big, after cutting, the flavor is very strong, the local people sell beef, then let the customer first taste after buying. Pingyao beef is divided into fat beef and big fat meat. Fatty beef has meat and oil, and is distinctly red and white; big fat meat has more meat and less oil; but both are flavorful. Veal is generally preferred, but the production process in Pingyao shows that the older the cow, the more flavorful the meat, and the key to the meat's tenderness lies in the marinating and cooking techniques. Famous city with famous products, famous products against famous city, let Pingyao Ancient City and Pingyao Beef will go to glory together. 8. Shenchi Sesame Flower is one of the famous foods of the Wutai Mountain area, which has been known for a long time in the food industry and has become famous all over the north. Its ingredients are three parts of fermented fertilizer, two and a half parts of water, half a part of oil, and a little bit of sugar and alkali. When frying with gourd oil, it should be clear and clean, with no foam and no smoke as appropriate. Shenchi sesame flowers look colorful and beautiful, smell the nose and aroma, eat crispy but not hard, crispy but not scattered, sweet and chewy, with a long aftertaste. - 9. over the oil meat Taiyuan's restaurants are occupied by Cantonese, Sichuan, Beijing, Lu cuisine, the local cuisine name seems to be some noodle snacks. But it's a popular traditional dish in Taiyuan. The meat is made from the finest cuts of meat, which are cut into small pieces. Selection of top quality meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir-fried, any restaurant will do, do out of the flavor is not very different. Although the name makes people suspicious, the flavor is fragrant and not greasy, worth a try. - 10. oat extracts The nutritional value of oat extracts is extremely high, and its fat content is six times that of the six grains of wheat, rice, sorghum, buckwheat, and yellow rice, releasing calories equal to those of pork or fatty beef. The process of making oat tannins is very strict, and it is generally the responsibility of the physically stronger young man to add boiling water and mix it with a rolling pin to form a dough, which must be kneaded while it is still hot. The next job can be handed over to the hands of the gentle female master, but see her on the smooth stone will be a small oat dough a knead, a rub, and then to the fingers of a winding, it became a roll of tannin oat. Then the sheet rolled into a hollow roll, erected in the cage, steamed for about 10 minutes, remove the cage cover, the noisy oat tannins will be successful. 11. yellow rice oat cake Cooked yellow rice breaded with red bean paste, deep-fried and made. When eating, sprinkle a little sugar. The outside is burnt and the inside is tender, the color is golden, the fragrance is fragrant, and the sweetness is delicious. 12. - 12. Apricot is a newly developed economic tree in Lanxian County, which is rich in vitamins, and VB17 has the effect of curing and preventing cancer. Lanxian County is the base county of Shanxi Province for the construction of apricots, now surviving preservation area of 100,000 acres, the first blossom of 20,000 acres of fruit, with an annual output of 200,000 kilograms of apricots. Ltd. developed by the Lanxian Yifang apricot series of food has been launched. 13. - 13. Taigu cake Taigu cake is Shanxi Taigu County unique famous products, so far has a history of more than 130 years. Recipe: 500 grams of flour, hot water 100 ml of peanut oil 125 grams of sugar 150 grams of sugar 75 grams of baking powder 2 grams of sesame 25 grams production method: 1. Pour the flour in the basin, the middle of the pit, peanut oil, sugar, baking powder poured in the pit, the hot water slowly added, and mix evenly. 2. 2. put and the good surface on the case of kneading light and kneading, rolled into long strips, pulled into 20 agents, agents one by one press flat, one side of the brush on the sugar thinning, the sesame seeds by hand sprinkled in the sugar thinning on the sticky (the industry called this "flower sesame", and there is a "full sesame," such as a product of the pancake, that is, the pancake is covered with sesame seeds, the pancake, the pancake is covered with sesame seeds, the pancake is covered with sesame seeds. That is, the biscuits are covered with sesame; "circle art hemp" such as sandwiches, sesame rolls stained in the perimeter of the cake. "Half-sesame", such as Xuanhua cake, sesame seeds dipped into a semicircle). 14. 14. Knife-shaved Noodles Knife-shaved noodles are the daily favorite noodles of the people of Shanxi, famous both at home and abroad for their unique flavor. Knife-shaved noodles are made with a knife, hence the name. The leaves of the knife-shaved noodles are thick in the middle and thin on the sides. The sharp edges are clear and resemble willow leaves; the noodles are smooth outside and tender inside, soft but not sticky, and the more they are chewed, the more fragrant they become, which makes them very popular among noodle eaters. It is known as one of the five most famous noodle dishes, together with Beijing's brine noodles, Shandong's Yifu noodles, Henan's fish baked noodles, and Sichuan's dan dan noodles, and enjoys a great reputation. - 15. Wu's Smoked Meat Wu's Smoked Meat is an ancestral meat specialty operated by seven brothers in Linfen City, Wu Baoyuan and Wu Baoheng. It started in the late Qing Dynasty and has a history of more than 100 years. The main varieties of Wu's smoked meat are: smoked chicken, smoked pig's heart, pig's liver, pig's belly, pig's hoof, pig's head and pig's mouth. Its unique flavor, golden color, salty aroma, fat but not greasy, lean but not faggot, aftertaste turned incense, eating comfort. Suitable for all seasons, especially in the hot summer, flies do not stick, can be placed for three days without deterioration, is a rare high-grade feast on the good. Wu family smoked meat processing fine, sophisticated procedures. According to the meat of the old and young respectively in the pot, strict procedures for cooking meat, good "brewing" off, the meat into the old soup, (it is said that this old soup has a history of more than 50 years), plus Tianqi, ginger, dahurica and other more than 20 kinds of Chinese herbs in the bag. Wu family bacon brine out, its shape bright, "spirit" flavor. The last pass for the "smoked", its fire, color and lustre is very delicate. In recent years, Wu's smoked meat has been smoked with sand nuts and cinnamon, as well as grass nuts and more than 10 kinds of medicines, which not only maintains the original characteristics, but also adds a new flavor to the meat, which not only enjoys a good reputation in Linfen, the capital of Yao, but also sells well in Beijing, Shanghai and other places. - 16. Pulling pieces of dough by hand, pulling pieces of dough by hand, is a common household dish in Shanxi, both in the cities and in the countryside. The kneaded dough is rolled out into a thin sheet, and then the noodles are pulled one by one into small, button sized pieces with a concave center, which are thrown into a pot and cooked as they float up. This kind of dough is chewy and strong, and the dough is clear and flavorful. 17. Daixian Sesame Slices Daixian Sesame Slices, quite famous in the Qing Dynasty, and there are noodle stores specializing in this industry, business is booming. Its piece of two inches long, half an inch wide, color yellowish, thin as a leaf, crisp texture and flavor, well-known in and outside the province. Leisurely snacking on three pieces of five leaves, beautiful mouth hunger, intriguing flavor. Sesame slices of strict selection of materials, to use the best flour, peeled sesame seeds, pure sesame oil or gourd oil, good honey and sugar. Its practice is to mix sugar, oil, knead honey, roll out the skin, apply honey, sprinkle sesame seeds, and then baked on the pan. It is a fine product, and is a good one. 18. Wenshi Cooked Cake Production Method: 1. and skin surface: first pour the cooked flour on the board and spread into a circle, then dissolve brown sugar with water, pour caramel and oil and mix well, heat and boil and pour it into the dough circle, plus sodium bicarbonate, and become a soft dough. 2. Filling: first cooked noodles, sugar, cinnamon mix well, and then pour the honey into the warm melt, wipe and mix evenly. 3. Make blanks: weigh 24 grams of skin surface, filling 6 grams wrapped into a round ball shape to be fried. 4. Frying: oil temperature rose to about 200 ℃ pot frying. Before frying the blank in cold water to soak, the purpose is to soak off the floating surface, reduce the impurities of the frying pan; at the same time to prevent the filling, peeling. Into the frying pan until the blanks floating brownish-yellow, small cracks appear on the surface when you can fish out. 5. Sticky batter sticky hemp: until the slurry boiled to about 116 ℃, will be fried and cooled semi-finished products poured into the dip for a few moments, fish out sticky hemp, to stick wrapped uniformly. 19. Qian Qian Rice: This is one of the favorite local snacks in the Lvliang mountainous area. There is a story about the origin of Qian Qian Rice. During the period of the 16th state, Shih Le and Marshal Kap Sang raised an army against Jin, and Kap Sang was killed by Jin soldiers. Shih Le had no choice but to surrender to King Liu Yuan Hai of the Han Dynasty because of the serious casualties of his soldiers after the defeat. The king of Han was told that Shih Le was good at fighting, so he summoned Shih Le in person and made Shih Le a general of Andong, and he was granted the title of general of Andong. After receiving the title, Shih Le led his army and fought in the region of Hebei, where he formed a stronghold with Wang Mi and Wang Bo. In the second year of Guangchu (319 AD), he claimed the title of king and established Houzhao. In the 10th year of Guangchu (327 A.D.), Shih Le defeated Liu Yao, who led the remnants of his army to escape, and Shih Le led the three armies to chase after him, and chased him to the northwest of Li Shi (in Linxian County today), where he set up camp among the Zijin Mountains. 3. out of the pot to cool the meat in order by part into the casserole containing old soup, on the pressure of small stones, stew 12 hours (during which the soup is constantly added) can be out of the pot. Product characteristics: bright color, tender meat, fragrant and delicious, taste pleasant, fat is not greasy, thin is not firewood, is a delicious meal with wine. Because of cooking to add one or two dozen herbs and seasonings, so the finished product is easy to store, and certain diseases have a certain curative effect and tonic effect. - 23. Xinzhou sunflower seeds Xinzhou region of Dingxiang County and Yuanping City area, more people, plant growth period is short, the local saline and alkaline land is particularly suitable for the planting of sunflower, the local farmers to adapt to local conditions, large-scale planting of sunflower, about 10,700 hectares, the output of 9.5 million kilograms of more. Sunflower, also known as sunflower, sunflower, etc., belongs to the daisy family. Roughly divided into edible sunflower, oil sunflower and ornamental sunflower. In the edible type, to "big horse teeth" is the most famous. This melon, the seeds grow like horse teeth, so it takes this name. Its outer skin has long black and white stripes, oil content of 20% to 30%. Fried food, crisp and fragrant, very tasty. Oil sunflower can be pressed high-quality edible oil and industrial oil. This oil is bright and transparent, flavorful, high nutritional value, containing 10% of unsaturated fatty acids. Per 100 grams of sunflower, containing protein 23.1%, 51.1% fat, 24.7 million joules of calories, calcium 42 mg, potassium 8.5 mg and other nutrients. Chinese medicine believes that sunflower seeds have: nourishing Yin, dysentery, through the effectiveness of rash, for blood dysentery, carbuncle has certain curative effects. - 24. Hequ sour porridge Legend has it that the origin of the sour porridge Hequ is purely a coincidence, Li Zicheng Uprising army into the capital passed through this place, the local people are all happy, every family soak rice for the army soldiers to prepare meals, who knows that due to the situation has changed, the army temporarily changed the route, a detour, can be the people soaked rice is too much, a moment and a half to live can not be eaten, put a long time on the acid, the people also can not throw away, the people are not willing to throw away. The people can not throw away, with the sour rice cooked into a porridge to eat, who knew that accidentally found that the rice cooked with sour porridge did not affect its food value, and then people will intentionally soak the rice acid to do porridge to eat, and slowly found that this acid porridge can be appetizing and spleen, skin care and beauty, wonderful. No wonder the women in this area even without cosmetics skin is white and delicate. - 25. burned onions Legend has it that the Empress Dowager Cixi fled west by way of Zezhou (now Jincheng), the local officials solemnly hosted a banquet. But in the feast, the chef found a dish less in the panic. In order to avoid the danger of death, the chef in a hurry, and immediately bring a handful of dishes on the case of Bagong onion, a few knife chopped, burned into a dish, served up, called burned onion. Who knows Cixi tasted, that table full of dishes in the number of this dish has the most flavor. Legend to legend, Cixi fled west did not pass through Jincheng, but burned onions as a local dish, the taste of soft and not greasy, but has been passed down to this day. 26. Deep-fried and Marinated Dried Flowers Deep-fried and Marinated Dried Flowers are also a traditional specialty product of Taiyuan City, which is made with a unique technology and fine processing. The raw materials for making deep-fried dried flowers should be selected from thin-skinned, oily, full-grain soybeans, after peeling, soaking, crushing, filtering, cooking pulp and other processes, with brine point pulp, and then pressed into 15 centimeters, and then cut into a width of 5 centimeters, 10 centimeters long dry billet; in the special molds with a thin hand knife will be used to spend thousands of billets in the front and back of the two sides of the cross-cutting pattern; and then under the oil pan frying until the hair rises up to float up to a golden brown, drain the oil, placed in the prepared flower ingredients Then it will be deep-fried in a frying pan until golden brown, and then it will be put into the prepared flower soup and brined. After boiling, stewing, soaking soft, fish out to cool that is. After the molding of dried flowers beautiful shape, pull open the fishnet, let go of the closed like a fence. Produced by the flavor of dried flowers, is a variety of home-cooked food ingredients, but also as a small dish to eat alone, known as fresh, tender, fragrant, tough. 27. Puzhou clear persimmons The coral is reflected in the sunset, and the Yaoxian are wearing pomegranate skirts. The boundless red trees are full of love, covering the green mountains and locking the white clouds. This is a poem about autumn persimmons by Zhou Jingzhu, the governor of Puzhou (present-day Yongji, Shanxi Province), a local official in the Qing Dynasty. There is a long history of cultivating persimmon trees here, as early as 1500 years ago, the persimmon trees here have been "blocking the green mountains and locking the white clouds". In the Western Han Dynasty, Sima Xiangru's "Shanglin Fugue" recorded the cultivation of persimmon trees on both sides of the middle reaches of the Yellow River. The story of Zhang Sheng's love affair with Ying Guan, depicted in the Yuan Dynasty's miscellaneous drama "The Story of the Western Wing", is set against the background of the Pu Mountain area (to this day, the village of the Western Wing and the Gao Gao Pagoda here are still beautiful), and in the play "Farewell at the Long Pavilion," a section of the play's popular lyrics: "The blue cloudy sky, the land of yellow flowers, the west wind is tight, and the north geese fly south; who dyed the frosty forest drunk in the morning? Who dyed the frosty forest in the morning? It's always the tears of the departed!" "Frost forest drunk" actually refers to the autumn color of persimmon trees in Puzhou.