Weishan Gucheng Muslim snacks

There are many kinds of snacks in Weishan, such as braised pork, crossing the river, small pot, casserole, fried sauce, braised pork, fried meat and Sichuan style pork. Muslim braised beef, fried sauce beef bait, handmade bait, etc. ), noodles, rice noodles, hot oil powder (bean powder), beef rolls, fried stinky tofu, sweet white wine, tintin sugar, cereal sugar, millet sugar, walnut sugar, soybean sugar, fried beans (oil sands beans, grey beans), pickled pears, mung bean rice cakes, and purple rice rice rice cakes. Eight-legged Baba, Dead Noodles Baba, Sugar Baked, Guokui, Rice Crust Oil Powder (Bean Powder), Oil-in-water Powder, Rolled Powder, Cold Noodles, Thick and Thin Rice Noodles, Huimin Dajuan Powder, Frozen Shrimp, Mid-Autumn Moon Cake, Mid-Autumn Heavy Oil Cake, Fried Bread, Chongyang Cake, Buckwheat Cake, Oil-in-water Cake. Bean paste, bean paste, bean paste, stinky lobster sauce, bittern rot, wrinkled skin, peeled radish, pickles, hot and sour melon seeds, grasshoppers in sauce, spicy soy sauce, pickled onions ....., and the midnight snack barbecue in the old place of Guzhen Old Street are all talked about by people who have been to Weishan Ancient City. The snacks here are delicious and delicious, which makes people want to stop. Weishan cuisine has a long history, rich local flavor, exquisite craftsmanship, distinct sweetness and sourness, and pure texture. So in Weishan, you can not only visit the ancient city and Weibaoshan, but also explore the Red River source and Xiongguan Bird Road, and have a good time. The key to crossing the river bait is the production of "meat". The choice of meat is very important. Three pieces of fresh meat were selected from the hind legs, elbows and stomachs of newly slaughtered pigs in the local area and slowly barbecued on charcoal fire. Bake until the skin is brown but the meat is not burnt, then soak it in rice washing water for two or three hours, then scrape it with warm water, put it into a special earthen pot, inject cold water, add a proper amount of local capon and Weishan ham, boil the water with strong fire, skim off the floating foam, and add spices and ingredients such as ginger slices, tsaoko and ham. Cover the spout and seal the edge of the lid with cotton paper and gauze. Stew 10 hour or more, from the first day to the second day. Uncover the lid, the aroma is fragrant, the soup is white and thick, but not greasy, and the meat has naturally deboned without going out of shape.

The bait line must also use the best local bait line, and the famous "Huangpi Valley" rice in Weishan should be processed that morning. This kind of bait is white in color, soft and sweet in taste, not crisp or sticky.

To boil the soup of shredded bait, put the scalded shredded bait in a bowl, scoop it into the "broth" stewed in a clay pot all night, cover the shredded bait with the "meat" separated by a spoon, and then add various seasonings such as salt, monosodium glutamate, Chili noodles, pepper, chopped green onion, pepper oil, garlic juice, shredded kimchi or shredded kimchi. A bowl is delicious in color and flavor. An ancient Weishan noodle, also known as Lamian Noodles and Changshou noodle, is a traditional folk snack in Weishan. In the past, noodles were only eaten during New Year, festivals, birthdays and happy events in China. Now that life is good, people's diet has risen from full meal to tasting. It's great when it's time to taste knowledge. The ancient face of Weishan can not only feast your eyes, but also feast your eyes.

The workmanship of an ancient noodle is very particular. First of all, the dough should be mixed with good flour, with 60-degree salt water, moderate strength, and kneaded until the dough is just soft and hard, and it is best to pull it with silk. After the noodles are mixed, knead the big balls into fine pieces, surround the even noodles in a big plate, and constantly apply sesame oil to the noodles to prevent them from sticking to each other. An ancient noodle master told me that rubbing noodles is very troublesome.

The second is "waking up". The so-called "waking up" means covering a surface that has been surrounded by a big plate with wet gauze and "waking up" for three hours. During the "wake up" period, prepare noodle soup, seasoning and "hat". "Hats" are usually fried with local specialties such as boiled beans, bamboo shoots and mushrooms, shredded ham and red peppers.

Finally, a slap in the face. Stand by and watch the pot with boiling water, pull up the noodles in the pot, put the noodles in the pot at a uniform speed and moderate intensity, cook for about 3 minutes, scoop the noodles into a bowl, scoop the prepared noodle soup, and add a "hat". A bowl of thin, smooth noodles with good color and flavor is placed in front of you.