Shuyangxian gourmet

Steamed rice cake, small fresh meat in Shuyang, Yanji Chaopai, diced chestnut chicken, spiced peanuts, etc. 1, steamed rice cake: steamed rice cake is made by mixing japonica rice and glutinous rice in a certain proportion, then molding with a mold and steaming in water. 2. Yanji Chaopai: Chaopai is a kind of folk food, named after it looks like a worship card held by ancient officials when they went to court. When making, the cooked noodles are ground into thin slices, coated with common oil and sesame seeds, and then baked in a special oven.

1, steamed rice cake: steamed rice cake is made by mixing japonica rice and glutinous rice in a certain proportion, then molding with a mold and steaming in water. In addition to the simplest fried dough sticks, sesame sugar and brown sugar can be added to the rice cake, and it can even be eaten with marinated eggs, shredded potatoes, kelp and dried radish.

2. Small fresh meat in Shuyang: Small fresh meat in Shuyang is fried mutton kebabs. Pork, chicken and beef are cut into thumb sizes, pickled with special ingredients, and then strung together. Before eating, they are fried in oil pan, and then served with Chili noodles and rice vinegar.

3. Yanji Chaopai: Chaopai is a kind of folk food, named after it looks like a worship card held by ancient officials when they went to court. When making, the noodles are ground into thin slices, coated with common oil and sesame seeds, and then baked in a special oven. The baked tide brand is crispy outside and fragrant inside, and you can never get tired of eating it.

4. Chestnut roast chicken: Chestnut roast chicken is a traditional dish in Shuyang. The material used is Xiangyang Yanji Dahongpao chestnuts, which are made by pickling chickens and burning chestnuts together. The finished product is fragrant, the chicken is tender and tough, the chestnut is tender and pure and sweet, the fragrance is fragrant and salty.

5. Spiced peanuts: Spiced peanuts are made by putting red-skinned peanuts in a pot, blanching them in boiling water for a few minutes, then taking them out and putting them in a basket to dry, mixing them in the liquid prepared with spices such as fragrant, sweet, spicy and salty and several Chinese herbal medicines, soaking them for one day and one night, then taking them out and drying them, and then frying them in an iron pot with medium fire.