What are the delicious lo mei snacks recommended by Zhenghe?

Dongping, an ancient town in northern Fujian, is located in the northwest of Zhenghe County, at the foot of Jinfeng Mountain in the Wuyi Mountains. The ancient town was built in the Eastern Jin Dynasty and has a history of more than 1,800 years. The beautiful Jinfeng landscape silently nurtures the people of Dongping. The people here are outstanding, the mountains and rivers are beautiful, and the people are simple.

The snacks of the thousand-year-old town are distinctive, such as fragrant wontons, crispy and delicious pancreas, especially the refreshing and sweet dumplings, which are the most characteristic snacks in Dongping, the ancient town.

No one can say from which dynasty the production history of Dongping Xiaoyu originated, but at least it has a history of 100 years!

The process of making the dumplings is very particular. Stuffing is the key, chop the meat into meat sauce, mix vigorously in a huge wooden basin with alfalfa powder and a small amount of sugar, marinate and set aside. The second step is to beat the eggs in the vegetable pot, add an appropriate amount of well water and alkali, and then mix well with chopsticks, wait for the pot to be hot for seven minutes, moisten the pot with meat oil, and pour the mixed eggs back and forth in the iron pot, forming a round egg skin is very uniform and thin, and the egg skin after the pot is flattened on the back of the round fence; The third step is to take a semi-circular bamboo tube about 30 cm long, sprinkle an appropriate amount of starch water, attach the egg skin to the bamboo tube, put the meat filling into the bamboo tube, wrap the egg skin, and the small dumpling is formed.

Finally, put the wrapped dumplings into a wooden steamer and steam them for an hour. After being released, the color is bright and the aroma is attractive.

Small dumplings are the first dish that is indispensable when the people of Dongping invite guests to drink, and it is indispensable for festivals, weddings and funerals. In the autumn and winter, which family has guests in the banquet, everyone sits around the round table, and talks about the harvest year with melon seeds and peanuts. A shout:

Here comes the dumplings! The orange and yellow sparkling dumplings were placed on the round table, and the cheerful atmosphere suddenly overflowed the room.

I remember when I was young, adults would always bring back a small piece of rice when they went to drink. The villagers are hospitable, and after drinking, they always have to bring back some small dumplings to the guests who go home, and now there is no such custom, but the taste of the small dumplings still remains in the memory.

Dongping dumplings have a smooth, sweet, fragrant taste, high nutritional value, and are said to have a beauty effect, and visitors from all over the world love to eat them. The small dumplings cut into small pieces are placed in the porcelain plate like plum blossoms, and the color of orange and yellow looks very good. If you put more alfalfa powder in the filling, it will be more chewy and not slippery.

The rustic Dongping people call this practice "a little dumpling!" Now everyone thinks that this "fake" dumpling is better than the original "too real" dumpling, at least it will not be so greasy. It seems that there is no need to fake Xiaoyu.

In recent years, Dongping people have made a lot of economic articles in Xiaobao. As a special snack, Dongping people recommend small dumplings to various places. In Fuzhou, Nanping banquets also appeared in Dongping Xiaobao.

Lao Fan, who specializes in selling specialty snacks in the market, Dongping people affectionately call him "Bixiang", and the small dumplings made on the spot in the "Chinese Food Snack Festival and the First Northern Fujian Flavor Snack Exhibition" held last year won the "Food Award"!

But Dongping people's "wine fragrance is not afraid of deep alleys" traditional thinking still exists, if you can make the article bigger like Shaxian snacks, make more varieties of small dumplings, improve the preparation of raw materials, and have more prominent health care functions of green food, then I am afraid that today's Dongping dumplings are not just Dongping dumplings.

Recommend the dancing claw pepper chicken feet, delicious and spicy, I like it. Chicken feet and duck necks are more flavorful.

1.Politics and labor.

Zhenghe Gongfu: Zhenghe Gongfu is one of the three major gongfu teas in Fujian. It is native to the northern part of Fujian, with Zhenghe County as the main production area.

The finished tea series is based on Zhenghe white tea varieties, and is appropriately blended with gongfu black tea with strong floral characteristics selected from the small-leaf tea tree group. The cord is fat, strong, heavy, even, black and oily in color, and the buds are golden yellow, which is quite beautiful; The aroma is rich and fragrant, vaguely resembling a violet aroma; The soup is red and bright; The taste is mellow, and it is suitable to be drunk clearly, and it is suitable to be mixed with sugar and milk.

2. Silver needles and white hair.

Introduction to Silver Needle Baihao: Silver Needle Baihao is also known as Baihao and Baihao Silver Needle. It is produced in Fuding, Zhenghe, Fujian.

In the early years of Jiaqing in the Qing Dynasty (1796 AD), Fuding used the strong buds of vegetable tea (sexual group) as raw materials to create silver needles and white hair. About 1857, the Fuding white tea variety tea tree was successfully bred and bred in Fuding County, so in 1885, it was changed to use the strong buds of the Fuding white tea variety as raw materials, and the vegetable tea was no longer used because of the small tea buds. In 1880, Zhenghe County selected and bred Zhenghe big white tea varieties of tea trees, and began to produce silver needles in 1889.

Silver needle white hair. The picking standard of silver needle Baihao raw materials is to pick the young shoots of spring tea when they germinate a bud and a leaf, and then gently peel off the real leaves and fish leaves with your fingers. The peeled tea buds are evenly spread on a water sieve (a kind of bamboo sieve), do not overlap, put them in weak sunlight or outside the ventilated shade, and let them cool until so.

Eight, ninety dry, and then use a roasting basket to 30-40 simmer until dry. There are also those that are dried in the scorching sun instead of the roasting basket until they are completely dry, which is called hair needle. The hair needle is sieved to take the fat tea buds, and then the stems (commonly known as silver stitches) are removed by hand, and the leaves, fragments, and quality are picked up by sifting, and finally dried with a simmer and packed while hot.

The white buds of the silver needle are fat and strong, covered with white hair, straight as a needle, and white as silver. The tea produced by Fuding is thick and hairy, the color is white and shiny, the soup color is light apricot yellow, the taste is fresh and refreshing, and the soup is mellow and the aroma is clear. Brewing:

Generally, every 3 grams of silver needles are placed in a colorless and tea-free transparent glass scalded in boiling water, and 200 ml of boiling water is rushed in, the tea buds float on the water surface at the beginning, and the tea buds partially sink to the bottom of the cup after 5-6 minutes, and the upper part of the tea soup is partially suspended. After about 10 minutes, the tea soup is yellowed and can be drunk. Silver needles are cold, have the function of reducing fever and heat and detoxifying, and are regarded as the best medicine for measles patients in North China.