Who knows what's delicious in Ziyang?

Ziyang, a flavor snack, is located on the dividing line between north and south. During the Ming and Qing Dynasties, immigrants from Huguang and Fujian and Guangdong moved here, and their living habits and drinking culture influenced each other. Therefore, Ziyang's diet presents a north-south flavor, and its eating habits are similar to those of Sichuan and Chu, and it likes to eat rice. However, because there are not many rice fields, annual crops, potatoes and sweet potatoes are the main crops, supplemented by beans. Its taste is Sichuan-style "sour, hemp and spicy", and Fujian and Guangdong are also sweet and greasy. Traditional snacks are mainly rice, glutinous rice, Wowotou and beans, such as rice paste steamed stuffed bun, oil cake, Ciba, foreign sugar jiaozi, pea cake, rice flour steamed stuffed bun, Wowotou and Wowotou. Towns also have fried dough sticks, fried dough sticks, flower rolls, steamed buns, salt and pepper cakes, crisp kang kang and other flour. Because of the production of sesame seeds, I like to eat sesame cakes and sesame candy. Bean foods are the most, including bean curd, bean curd brain, soybean oil skin, dried bean curd, vegetable bean curd, bean curd (commonly known as "red bean curd" or moldy bean curd), skin cowpea, bean paste and so on. The most local feature of Ziyang is the traditional food of Ziyang-steamed basin, which can only be seen when the family is reunited on New Year's Eve. Ziyang oil cake: it is made by mixing flour, bean powder and Ziyang tofu and frying them evenly. Pour starch, vinegar, garlic and pepper juice when eating. The taste is crisp and spicy, and the aftertaste is endless. Ziyang pulp steamed bread: corn pulp is wrapped in tung leaves and steamed with new wheat flour. It tastes slightly crisp and sweet with the fragrance of tung leaves. Ziyang fried dumplings: radish, vermicelli, diced meat and various seasonings are wrapped in a good dough and steamed in oil. Crispy outside and soft inside, with unique taste. Ziyang foreign sugar jiaozi: The steamed rice cake is slightly fried in an oil pan, and then rolled into noodles with oats, rock sugar, peanuts and walnuts. The color is golden and bright, and it is oily but not greasy. Ziyang salt and pepper cake: the dough mixed with pepper, salt and oil juice is kneaded into strips, twisted left and right into cakes, and baked on the outer kang. Its shape is neat and round, and its taste is crisp and delicious. Crispy kang: layers of salt, pepper, oil and juice are mixed, sesame seeds are sprinkled on one side and baked in the kang, which is crispy and delicious. Steamer Ziyang Steamer originated from Hanwang Town, Ziyang County. It was originally a dish for Han workers to rest and get together, and later developed into the finale of the New Year's Eve reunion dinner. The production of Ziyang steaming basin is very particular. The raw materials must be whole chicken (native chicken), trotters, lotus roots, red and white radishes, yellow flowers, fungus, mushrooms, egg jiaozi, water-fed cuttlefish and other dried vegetables. Seasoning oil includes fennel, tsaoko, cinnamon, pepper, dried pepper, salt, etc. Put it in a basin, steam it in a cauldron, and put the raw materials and seasonings into the basin step by step. This dish is original, mellow and fleshy, with good color, smell and taste. Ziyang steaming basin is a waste of materials, a long time, complicated procedures and exquisite workmanship. A little later is a great taste, which is beyond the reach of ordinary areas. It is the most distinctive traditional dish in Ziyang. Ziyang steaming basin is very particular about materials. Chickens should be local hens, and other vegetables and seasonings should be local products. If it is later, the taste will change greatly. Ziyang steamed basin soup is delicious, with good color and flavor. Ziyang steamed bowls with side dishes have the most local characteristics. Selenium-enriched legume food Ziyang has less rice and more miscellaneous grains, which are mainly beans. Because Ziyang has less sunshine, poor soil, many kinds of vegetables and low yield, urban and rural residents like to cook with bean foods, such as bean curd, bean curd, cowpea and bean paste. The villagers have their own wisdom, and seemingly insignificant soybeans and cowpeas can also make excellent taste after their careful modulation. The pickled "skin cowpea" in Hanwang Town, Ziyang County is a must in the county. The preparation method is as follows: take some tender cowpeas, boil them slightly, then cut them into inches, dry them and keep them. After autumn, chop the local small red pepper, dry it and mix well, then add some ginger and garlic slices, spray wine, sprinkle with salt, mix well, put it in the jar, add water to the eaves of the jar, and seal and pickle. /kloc-after 0/0 days, it's delicious, spicy and crisp, and you can eat it all the time. Ziyang skin cowpea: it is famous for its fragrant color and spicy crispness, and it can be called a must for Ziyang dried vegetables. Ziyang red bean curd: it is a kind of tight food snapped up by diners all over the world. Ziyang bean paste: It is made of local high-quality selenium-enriched soybeans and selected small peppers. Spicy and fragrant, it is the best seasoning for pasta. Ziyang vegetable bean curd: it is a locally produced soybean. After soaking and swelling, grind to remove residue, then add the green vegetables into the pulp, stir evenly, and then season with oil and salt. It is soup when you eat it. Its soup is light and delicious, and the vegetable tofu in Haoping Town is the best in Ziyang. Ziyang dried bean curd: smoked with firewood, which can be mixed with cold dishes, bacon and firecrackers. Delicious and delicious, it is a necessary dish for festivals.