Yangquan Piao Min Qu is the most famous among the famous foods in Yangquan. It is long as vermicelli, fine as wool powder, fragrant and delicious, rich in nutrition and unique in flavor, and also has the effect of eliminating fire and summer heat. Piaominqu, also known as Xiaohe Fishing, was popular in Yangquan from about the Ming Dynasty. It is made of mung beans mixed with a small amount of refined white flour and flour, and pressed by a special koji bed. After cooking, fish it into the soup made of various seasonings and float. In the late Ming and early Qing Dynasties, Mr. Fu Shan praised its delicacy in Xiao He Lao Ji, and it is still fragrant in the mountain city.
2. Black bean leafy vegetables
Ode to Bean Leaves
Growing beans in mountain fields is afraid of the scarcity of seedlings, and the family is hard to complain about hunger.
transport and rent chaff, take a crock, and store vegetables for tasting Herba epimedii and Herba violae.
the new grain surface appeared, and it was completely white.
in the early stage, the beans hurt English, and in the later stage, the leaves became yellow.
Ji Huai belongs to a young woman, with velvet grass and morning clothes.
carry each other or three to five, and hold a basket.
the eaves are not dyed baskets, and the more strange they are, the more cold they are.
pick up the green fields and stroke the fingers.
a joke is heard in a flat area, but a fence falls.
my husband drinks mountains like water, and cooks with a small salary instead of candles.
Chinese women sharpen their knives and cut fine leaves, and the head of the stream bathes in the eaves.
talk about living with an urn, and try to find a way to die.
When I was in Dili, vulgarity was hard for people to eat.
Xin's duty is clear, and he has a rest with the common people.
dumplings on the plate are rich in vegetable root, which is full of delicious food.
This is a poem written by Li Zhengyuan in the Qing Dynasty, which describes the retting of bean sprouts. Delicate and vivid description of the tense scene of peasant cooking, expressing deep feelings for the local customs and customs of hometown. Black bean leaf vegetable is a pickled vegetable often eaten by farmers in Pingding County in the old days. In the old society, there was a legend that "half a field, half a water and nine mountains are divided, and bran food is half a year." Bran, that is, chaff, the dish here refers to sauerkraut cooked with black bean leaves. It is said that there was a custom of eating bean leaves as early as in Jin Xiangong.
Every autumn, people in Pingding area begin to prepare for the winter every year. First, the green leaves of bean branches are collected, naturally dried in a ventilated place, and then cut into filaments. Then soak it in boiling water, then cool it with cold water, put it in a big basket, press a big board on the dish, put stones on the board, and squeeze the water out of the bean leaves. Put the squeezed bean green leaves into an urn and tamp them, then press a big stone. Finally, add water and rice soup for retting.
The pickled bean leaf vegetables can be used not only for cooking, but also for cooking with soup, and also have medicinal values such as cooling down the fire, quenching thirst and diminishing inflammation. Pingding people who work in other places always mention whether they have black bean leafy vegetables when they return home. No matter where you go, whenever you mention black bean leafy vegetables, you will tell you about this unique pickle with relish.
3. Dried cucumber
is mainly produced in Hougou and Hetou villages in Pingding County. Production began in the Hongwu period of the Ming Dynasty (1368-1398). It is favored by people for its crisp, refreshing, mellow taste and convenient eating. The Qing dynasty was designated as a tribute to the royal family and enjoyed the reputation of "dragon tendon" Cucumber stem is made of high-quality seedless young melon without thorns, which is rich in vitamins, potassium salts, amino acids, sugars and other nutrients necessary for human body, which can promote gastrointestinal peristalsis and lower cholesterol. Pingding cucumber not only meets local demand, but also sells to Beijing, Tianjin and other places. (HaoChi123
4. Canned meat
Yangcheng Canned meat is a famous delicacy in Sanjin. It is not only unique in manufacturing technology, pure in flavor and fragrant, but also a wonderful flower in China's ceramic technology garden.
during the song and yuan dynasties, Qiao, a ceramic family, moved from Longqiao in Xi' an, Shaanxi to Qiaogou in Gaoping, Shanxi, to develop the ceramic industry. After years of selection, Qiao discovered that the ceramic resources of Houziyao Village in Dongwuhuali, Yangcheng County were very rich, so he set up a ceramic kiln and began to burn it for goods, and his business was very prosperous. In the early years of Wanli in the Ming Dynasty, Qiao's descendants moved to Houziyao Village in Yangcheng and built a pottery field. Soon, many new ceramics came out one after another, the most famous of which was Yangcheng meat jar, which was still popular despite vicissitudes.
Yangcheng meat jar looks like coarse porcelain, with fine glaze inside, small neck and big belly, and an Ou-shaped lid. The lid fits well with the jar mouth, and it is placed smoothly and tightly. Its appearance is beautiful, its color is bright, it is solid and generous, it feels smooth and delicate, it is extremely convenient to use, it can meet the needs of cooking, stewing and stewing meat, and it is also a combination of tableware and arts and crafts, which is deeply loved by local people. The canned meat is boiled with pork, beef or mutton, millet and various seasonings. The meat tastes pure, soft and delicious.
Piao Min Qu
Among the famous foods in Yangquan, Piao Min Qu is the most famous. Piao Min Qu, also known as Xiaohe Lao, has been popular in Yangquan since about the Ming Dynasty. It is made of mung beans mixed with a small amount of refined white flour and flour, and pressed by a special koji bed. After cooking, fish it into the soup made of various seasonings and float. It is long as vermicelli, fine as wool powder, fragrant and delicious, rich in nutrition and unique in flavor, and also has the effect of eliminating fire and summer heat. In the late Ming and early Qing Dynasties, Mr. Fu Shan praised its delicacy in Xiao He Lao Ji, and it is still fragrant in the mountain city.
Pingding bean leaf vegetables
Origin: Pingding County, Yangquan City
Main products: adzuki bean leaves or soybean leaves
Method of making: Bean leaf vegetables are pickled, usually picked after "Bailu", pickled before and after "beginning of winter" after several processes, and can be stored for six months to two years.
how to eat: stir-fry or season separately before eating; As a seasoning, it is transferred into pasta, etc. Or eat it with local characteristics and make it into bean leaf vegetables and millet sour rice.