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Southwest Guizhou on the tip of your tongue from a chicken to eight bowls

2018-3-14 11:22 | Posted by: Theravada | Views: 62268 | Comments: 0 | From: Letu Travel
Abstract: Once again on the road of driving from Hunan to southwestern Guizhou, the two masters and apprentices, Hengyang-Xingyi, 1050 kilometers, what will you gain? Listen to me slowly. A chicken that has been missed for nearly ten years. During the National Day holiday in 2008, I and four photographers drove an off-road vehicle from Hunan, passing Hongjiang, Fenghuang, Zhenyuan, and Gui ...

Once again on the road from Hunan to southwest Guizhou, the two masters and apprentices, Hengyang- Xingyi , 1050 kilometers, what will be the gain? Listen to me slowly.

A chicken that has been missed for nearly ten years

During the National Day holiday in 2008, my four photographers and I drove an off-road vehicle from Hunan and passed Hongjiang, Fenghuang, Zhenyuan, and Guiyang all the way to Xingyi . Nine years have passed, and every time I turn over the photos taken nine years ago, my memory will become clearer, and the taste of a part of a chicken will start to wake up. I said to the egg white, we must eat a whole chicken to the first meal of Xingyi :)

September 29, 2008, southwestern Guizhou, Guizhou. Photography : Chen Junlin

This is a favorite photo I took that year: In the field being harvested, a few children playing in the field with their working parents, holding a bunch of "berry" from somewhere, shy face , Can not conceal his pride. This small tomato, I saw it in almost every dish when I first went to work in Xiangxi. As a sour sauce, I could n’t bear it from the beginning. This kind of unique seasoning method in minority areas. .

兴义 南龙布依古寨。 On October 1, 2008, the Long Buyi Village in Nanyi , Guizhou Province . Photography : Chen Junlin

And a walking chicken eaten in Nanlong Buyi Village has become a permanent memory for the taste buds of some discerning diners. During these years of gatherings, we often talk about the outside shoot and the chicken in southwestern Guizhou. drool. I learned that I was going to southwestern Guizhou again, and my friends left a message on my WeChat: "Remember, story about eating chicken", "Pack a chicken back!".

摄影 :陈俊林 2017 Southwestern Guizhou Photography : Chen Junlin

I spent only one night in Xingyi in 2008 and hurriedly visited Wanfeng Forest, Maling River Grand Canyon and Nanlong Ancient Village. This time I stayed in Xingyi for seven days and seven nights. Due to self-driving , we got involved in almost every county and city in Qianxinan Prefecture. Due to the limited space, only a few introductions to the Southwestern Guizhou cuisine that I have tasted over the past seven days can be selected.

Eight bowls of Qinglong invented by the Eight Immortals

Speaking of the eight immortals crossing the sea, each has its own magical powers, but which one of the eight immortals has a better spell than the other? The Jade Emperor figured out a way. He asked Baxian to have a food contest. In order to determine the high and low, determine the winner, personally brought the ingredients, the ingredients of each two people are the same, respectively, pork, tofu, soybeans, golden beans, wheat and rice. The Jade Emperor did something to fool the Eight Immortals by themselves. As a result, the Eight Immortals used different ingredients to make different flavors. They know the essence of food, keep the ingredients and make good use of the ingredients. In the end, these eight dishes are named after the gods: Zhang Guolao Dunzi Guo, He Xiangu Hibiscus Crisps, Tieguai Li Po Meat, Lancai and Tofu Fruit, Cao Guoyu Stewed Golden Beans, Lu Dongbin Tofu Heart, Zhong Liquan Bean Sprouts, Korean Shonami rice fans.

摄影 :陈俊林 Qinglong's Eight Bowls of Tieguai Li Bangzi Meat, Photo : Chen Junlin
摄影 :陈俊林 Eight bowls of Qinglong, photo : Chen Junlin

These eight dishes are totally different in flavor because they are made from local ingredients and make full use of the cooking methods such as chop, wonton, sauce, roast, stew, stir-fry, steam and distill. The legend is always a joke, and the reliable saying is that the earliest Qinglong eight bowls were delicious dishes used to entertain distant relatives, relatives and friends, neighbors, young and old when the Qinglong old man died, because the eight bowls served on the table The style is generally about eight, and is held in a large bowl, collectively referred to as "eight large bowls".

摄影 :陈俊林 The blue bowl and tofu fruit of the eight bowls of Qinglong, photo : Chen Junlin

The elaborate Qinglong eight bowls are not particularly amazing. I can feel that the original flavor of the ingredients is fully induced. I think that such simple food was originally the beauty of lust created by working people with their wisdom in their lives in the era of scarce supplies. Unlike Shanzhen seafood, people in the mountainous areas are now richer in material, living standards have been greatly improved, and people have returned to their true lives in pursuit of health. The eight bowls of Qinglong are bound to shine again.

摄影 :陈俊林 Cao Guomin 's Stewed Golden Beans in Qinglong's Eight Bowls , Photo : Chen Junlin
摄影 :陈俊林 Qinglong Eight Bowls Photography : Chen Junlin
摄影 :苏丹卿 Qinglong Eight Bowls Photography : Sudanese

The most representative of these is the vegetarian dishes in the eight bowls. This dish does not contain any seasonings. Only the plain vegetables (melons or greens) are cooked with clear water, and they are accompanied by the peppers that must be provided for each meal of the people in southwestern Guizhou The onions and other dipped in water, the vegetable itself is a little sweet and fragrant, and the aftertaste is endless. Greasy dishes are paired with light dishes to rationally adjust the stomach and balance the body's nutrition. The elderly in southwestern Guizhou have a long life and hardly get sick. It is related to the local good natural environment and scientific diet. It turns out that they are real health experts!

摄影 :陈俊林 Qinglong's Eight Bowls of Bell Liquan Bean Sprouts , Photo : Chen Junlin
摄影 :陈俊林 Fan of Han Xiangzi's eight bowls of Qinglong, photo : Chen Junlin

Today's Qinglong's "eight bowls" have many variants. In addition to the traditional dishes named after the eight immortals, they have developed taro, hibiscus (a type of fried noodle soup), minced pork noodles, ribs, stewed turnips, steamed Bacon sausages, blood tofu, steamed pork ribs and other dishes.

Special delicious snacks, cold cut powder and roll powder

The cold-cut powder has been rumored for thousands of years. Now it has become a famous snack in southwestern Guizhou. Because the powder skin is made of scissors, it is called cold-cut powder. At the same time, because the powder skin is rolled into a circle, it is also called cold Roll powder.

Photography : Chen Junlin

Cold shear powder looks simple, but it is a bit tedious to make. The process of making the powder skin is to soak high-quality rice in water overnight. The quality of the rice quality directly affects the quality and taste of the cut flour. Then use a stone mill to grind the rice into rice slurry, brush a little cooked oil in the iron plate, and then add a certain amount of rice slurry, stir well, hold the iron plate with both hands, and keep the rice slurry open. This is a rather elaborate process. If the rice paste is applied too thickly, the noodles made will not be delicious, and even stick to the teeth. If it is too thin, the steamed rice noodles cannot be peeled from the iron plate. Once the rice slurry is ready, you can place the iron pan in a steamer, steam it for 5 to 10 minutes over high heat, remove it, and it will become noodles. Finally, peel the peels, hang them on a bamboo pole to dry, cool, and stack them together. The finished flours are as thin as paper, white as snow, flexible and tendon, and not easy to break. Use scissors to cut the flour into small strips. Add seasonings to the bowl to make a delicious cold shear powder.

美食 Southwestern Guizhou Food   Photography : Chen Junlin

In the ancient town of Annan, I saw a lot of children eating a kind of snack called roll noodles, and I hurriedly bought them for a taste. This wrap roll powder uses thin powder as skin, kelp, fold ear root, peanuts, oil pepper, fried beans, bean sprouts, etc. as stuffing. It is eaten after being wrapped by hand, and has the characteristics of fragrant, spicy and soft. It is worth mentioning that the "Folding Ear Root" in the ingredients is the root of Houttuynia cordata. Houttuynia cordata is a traditional Chinese medicine, clearing fire and poisoning. It is loved by the people of Yunnan and Guizhou provinces. Jun tasted it and liked it.

Tasty Qinglong Mutton

For a few days in southwestern Guizhou, my breakfast must be mutton powder. Guizhou mutton powder is famous. Among them, Qinglong mutton powder is the most delicious. It has been produced for more than 300 years since the Qing Dynasty.

The selection of lamb powder is very particular. Qinglong lamb is fresh and tender, with fat less than 5%, protein content higher than 20%, and no odor. Remove the cooked but rotten lamb, dry it to some heat, and drain the water. , Cut into thick and uniform pieces of uniform size, chewy taste and taste. The soup of mutton powder should use a large pot, add water, mutton, lamb bone and miscellaneous, supplemented with the recipe of the secret recipe, first boil on high heat, then slowly boil for a few hours with gentle heat, the taste of the soup is fragrant and fresh. The powder of mutton powder is processed into cylindrical or flat strips with rice. It must be fresh and ready to eat. The structure of rice powder is loose and easy to taste, and it melts in the mouth. It takes a little longer to break and melt.

Home of Sticky Rice

Zhenfeng glutinous rice was quite famous as early as the Qing Dynasty, and the glutinous rice was selected from Zhenfeng. When it was made, the glutinous rice was soaked in cold water and steamed twice. The cooked lard was cooked in an iron pot. Insulation standby. Select lean meat, marinate it with special spices for several days, and fry it to half dry. When serving, cut the meat into thin slices and cover it with glutinous rice. Zhenfeng glutinous rice, rice-flavored meat crisp, oily but not greasy, beautiful color, strong and refreshing, is my favorite.

摄影 :陈俊林 Colorful glutinous rice in southwestern Guizhou Photo : Chen Junlin

As one of the twelve constellations of Cancer, Yin Tujun considers himself not a gourmet . The Gu heart of the Gu family is able to retain food, and the color is an essential accessory for family life. Before leaving, I plan to take my family to Xingyi to taste these foods .

Whether it is eight bowls, glutinous rice, or mutton powder and chicken, the cuisine of southwestern Guizhou has no gorgeous appearance. The original ecology, pollution-free and pure raw materials are enough. The true meaning is really-I think this should be called hometown. taste.

上时常看见的野生刺梨 摄影 :陈俊林 Wild prickly pears often seen in the mountains Photo by Chen Junlin

PS: Walking in the scenery of southwestern Guizhou every day, I often see a lot of wild food, such as prickly pear, known as "King of Victoria C". Later, I saw fruit preserves selling in the Maling River Canyon.

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Southwest Guizhou on the tip of your tongue from a chicken to eight bowls

Edit: Theravada | Browse: 62268 | Comments: 0 | Letu Travel
Abstract: Once again on the road of driving from Hunan to southwestern Guizhou, the two masters and apprentices, Hengyang-Xingyi, 1050 kilometers, what will you gain? Listen to me slowly. A chicken that has been missed for nearly ten years. During the National Day holiday in 2008, I and four photographers drove an off-road vehicle from Hunan, passing Hongjiang, Fenghuang, Zhenyuan, and Gui ...

Once again on the road from Hunan to southwest Guizhou, the two masters and apprentices, Hengyang- Xingyi , 1050 kilometers, what will be the gain? Listen to me slowly.

A chicken that has been missed for nearly ten years

During the National Day holiday in 2008, my four photographers and I drove an off-road vehicle from Hunan and passed Hongjiang, Fenghuang, Zhenyuan, and Guiyang all the way to Xingyi . The scenery was endless and the folk customs were recorded. Nine years have passed, and every time I turn over the photos taken nine years ago, my memory will become clearer, and the taste of a part of a chicken will start to wake up. I said to the egg white, we must eat a whole chicken to the first meal of Xingyi :)

September 29, 2008, southwestern Guizhou, Guizhou. Photography : Chen Junlin

This is a favorite photo I took that year: In the field being harvested, a few children playing in the field with their working parents, holding a bunch of "berry" from somewhere, shy face , Can not conceal his pride. This small tomato, I saw it in almost every dish when I first went to work in Xiangxi. As a sour sauce, I could n’t bear it from the beginning. This kind of unique seasoning method in minority areas .

兴义 南龙布依古寨。 On October 1, 2008, the Long Buyi Village in Nanyi , Guizhou Province . Photography : Chen Junlin

And a walking chicken eaten in Nanlong Buyi Village has become a permanent memory for the taste buds of some discerning diners. During these years of gatherings, we often talk about the outside shoot and the chicken in southwestern Guizhou. drool. I learned that I was going to southwestern Guizhou again, and my friends left a message on my WeChat: "Remember, story about eating chicken", "Pack a chicken back!".

摄影 :陈俊林 2017 Southwestern Guizhou Photography : Chen Junlin

I spent only one night in Xingyi in 2008 and hurriedly visited Wanfeng Forest, Maling River Grand Canyon and Nanlong Ancient Village. This time I stayed in Xingyi for seven days and seven nights. Due to self-driving , we got involved in almost every county and city in Qianxinan Prefecture. Due to the limited space, only a few introductions to the Southwestern Guizhou cuisine that I have tasted over the past seven days can be selected.

Eight bowls of Qinglong invented by the Eight Immortals

Speaking of the eight immortals crossing the sea, each has its own magical powers, but which one of the eight immortals has a better spell than the other? The Jade Emperor figured out a way. He asked Baxian to have a food contest. In order to determine the high and low, determine the winner, personally brought the ingredients, the ingredients of each two people are the same, respectively, pork, tofu, soybeans, golden beans, wheat and rice. The Jade Emperor did something to fool the Eight Immortals by themselves. As a result, the Eight Immortals used different ingredients to make different flavors. They know the essence of food, keep the ingredients and make good use of the ingredients. In the end, these eight dishes are named after the gods: Zhang Guolao Dunzi Guo, He Xiangu Hibiscus Crisps, Tieguai Li Po Meat, Lancai and Tofu Fruit, Cao Guoyu Stewed Golden Beans, Lu Dongbin Tofu Heart, Zhong Liquan Bean Sprouts, Korean Shonami rice fans.

摄影 :陈俊林 Qinglong's Eight Bowls of Tieguai Li Bangzi Meat, Photo : Chen Junlin
摄影 :陈俊林 Eight bowls of Qinglong, photo : Chen Junlin

These eight dishes are totally different in flavor because they are made from local ingredients and make full use of the cooking methods such as chop, wonton, sauce, roast, stew, stir-fry, steam, and distill. The legend is always a joke, and the reliable saying is that the earliest Qinglong eight bowls were delicious dishes used to entertain distant relatives, relatives and friends, neighbors, young and old when the Qinglong old man died, because the eight bowls served on the table The style is generally about eight, and is held in a large bowl, collectively referred to as "eight large bowls".

摄影 :陈俊林 Lan Long and Tofu Fruit in Eight Bowls of Qinglong, Photo : Chen Junlin

The elaborate Qinglong eight bowls are not particularly amazing. I can feel that the original flavor of the ingredients is fully induced. I think that such simple food was originally the beauty of lust created by working people with their wisdom in their lives in the era of scarce supplies. Unlike Shanzhen seafood, people in the mountainous areas are now richer in material, living standards have been greatly improved, and people have returned to their true lives in pursuit of health. The eight bowls of Qinglong are bound to shine again.

摄影 :陈俊林 Cao Guomin 's Stewed Golden Beans in Qinglong's Eight Bowls , Photo : Chen Junlin
摄影 :陈俊林 Qinglong Eight Bowls Photography : Chen Junlin
摄影 :苏丹卿 Qinglong Eight Bowls Photography : Sudanese

The most representative of these is the vegetarian dishes in the eight bowls. This dish does not contain any seasonings. Only the plain vegetables (melons or greens) are cooked with clear water, and they are accompanied by the peppers that must be provided for each meal of the people in southwestern Guizhou. The onions and other dipped in water, the vegetable itself is a little sweet and fragrant, and the aftertaste is endless. Greasy dishes are paired with light dishes to rationally adjust the stomach and balance the body's nutrition. The elderly in southwestern Guizhou have a long life and hardly get sick. It is related to the local good natural environment and scientific diet. It turns out that they are real health experts!

摄影 :陈俊林 Qinglong's Eight Bowls of Bell Liquan Bean Sprouts , Photo : Chen Junlin
摄影 :陈俊林 Fan of Han Xiangzi's eight bowls of Qinglong, photo : Chen Junlin

Today's Qinglong's "eight bowls" have many variants. In addition to the traditional dishes named after the eight immortals, they have developed taro, hibiscus (a type of fried noodle soup), minced pork noodles, ribs, stewed turnips, steamed Bacon sausages, blood tofu, steamed pork ribs and other dishes.

Special delicious snacks, cold cut powder and roll powder

The cold-cut powder has been rumored for thousands of years. Now it has become a famous snack in southwestern Guizhou. Because the powder skin is made of scissors, it is called cold-cut powder. At the same time, because the powder skin is rolled into a circle, it is also called cold Roll powder.

Photography : Chen Junlin

Cold shear powder looks simple, but it is a bit tedious to make. The process of making the powder skin is to soak high-quality rice in water overnight. The quality of the rice quality directly affects the quality and taste of the cut flour. Then use a stone mill to grind the rice into rice slurry, brush a little cooked oil in the iron plate, and then add a certain amount of rice slurry, stir well, hold the iron plate with both hands, and keep the rice slurry open. This is a rather elaborate process. If the rice paste is applied too thickly, the noodles made will not be delicious, and even stick to the teeth. If it is too thin, the steamed rice noodles cannot be peeled from the iron plate. Once the rice slurry is ready, you can place the iron pan in a steamer, steam it for 5 to 10 minutes over high heat, remove it, and it will become noodles. Finally, peel the peels, hang them on a bamboo pole to dry, cool, and stack them together. The finished flours are as thin as paper, white as snow, flexible and tendon, and not easy to break. Use scissors to cut the flour into small strips. Add seasonings to the bowl to make a delicious cold shear powder.

美食 Southwestern Guizhou Food   Photography : Chen Junlin

In the ancient town of Annan, I saw a lot of children eating a kind of snack called roll noodles, and I hurriedly bought them for a taste. This wrap roll powder uses thin powder as skin, kelp, fold ear root, peanuts, oil pepper, fried beans, bean sprouts, etc. as stuffing. It is eaten after being wrapped by hand, and has the characteristics of fragrant, spicy and soft. It is worth mentioning that the "Folding Ear Root" in the ingredients is the root of Houttuynia cordata. Houttuynia cordata is a traditional Chinese medicine, clearing fire and poisoning. It is loved by the people of Yunnan and Guizhou provinces. Jun tasted it and liked it.

Tasty Qinglong Mutton

For a few days in southwestern Guizhou, my breakfast must be mutton powder. Guizhou mutton powder is famous. Among them, Qinglong mutton powder is the most delicious. It has been produced for more than 300 years since the Qing Dynasty.

The selection of lamb powder is very particular. Qinglong lamb is fresh and tender, with fat less than 5%, protein content higher than 20%, and no odor. Remove the cooked but rotten lamb, dry it to some heat, and drain the water. , Cut into thick and uniform pieces of uniform size, chewy taste and taste. The soup of mutton powder should use a large pot, add water, mutton, lamb bone and miscellaneous, supplemented with the recipe of the secret recipe, first boil on high heat, then slowly boil for a few hours with gentle heat, the soup tastes delicious and fresh. The powder of mutton powder is processed into cylindrical or flat strips with rice. It must be fresh and ready to eat. The structure of rice powder is loose and easy to taste, and it melts in the mouth. It takes a little longer to break and melt.

Home of Sticky Rice

Zhenfeng glutinous rice was quite famous as early as the Qing Dynasty, and the glutinous rice was selected from Zhenfeng. When it was made, the glutinous rice was soaked in cold water and steamed twice. The cooked lard was cooked in an iron pot. Insulation standby. Select lean meat, marinate it with special spices for several days, and fry it to half dry. When serving, cut the meat into thin slices and cover it with glutinous rice. Zhenfeng glutinous rice, rice-flavored meat crisp, oily but not greasy, beautiful color, strong and refreshing, is my favorite.

摄影 :陈俊林 Colorful glutinous rice in southwestern Guizhou Photo : Chen Junlin

As one of the twelve constellations of Cancer, Yin Tujun considers himself not a gourmet . The Gu heart of the Gu family is able to retain food, and food is an essential accessory for family life. The crab in the heart of southwestern Guizhou always wants to share the food in front of the family and share this happy mood. Before leaving, I plan to take my family to Xingyi to taste these foods .

Whether it is eight bowls, glutinous rice, or mutton powder and chicken, the cuisine of southwestern Guizhou has no gorgeous appearance. The original ecology, pollution-free and pure raw materials are enough. The true meaning is really-I think this should be called hometown. taste.

上时常看见的野生刺梨 摄影 :陈俊林 Wild prickly pears often seen in the mountains Photo by Chen Junlin

PS: Walking in the scenery of southwestern Guizhou every day, I often see a lot of wild food, such as prickly pear, known as "King of Victoria C". Later, I saw fruit preserves selling in the Maling River Canyon.

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