Food is the most important thing for people. In the world of food, China people never confine themselves to food cages. People will constantly innovate and try new foods to satisfy their taste buds.

Yangshuo, known as the global village, is located in the southeast of Guilin, Guangxi, by the Lijiang River. Beer fish is a local specialty food in Yangshuo, and every visitor to Yangshuo will definitely try it. No matter the most distinctive beer fish in Yangshuo is "Sister Liu Beer Fish".

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A 20-year-old shop has spent its whole life cooking a pot of fish.

Liu Jie's beer fish has been in Yangshuo for 19 years. Through continuous innovation and experiments by Liu Jie and chefs, the unique secret sauce was developed by using Guangxi intangible cultural heritage-Douchi, and the most distinctive beer fish in Yangshuo was made. Let Liu Jie's beer fish change from a food stall to the most distinctive beer fish brand in Yangshuo. What is the historical status of this secret sauce?

Sauce inherits the heritage and tastes the taste of history.

As early as the end of the Yuan Dynasty and the beginning of the Ming Dynasty, smart Zhuang people made black beans into fermented beans through a series of complicated processes, which not only retained the nutritional value of black beans to the maximum extent, but also benefited human absorption, with excellent taste and rich fragrance.

When it comes to lobster sauce, I have to say Huang Yao, and the lobster sauce with the most characteristics of Huang Yao is Yang Jinji lobster sauce. Yang Jinji Douchi has been passed down for more than 300 years, and the original technology has been preserved. In 2008, it was listed as the object of intangible cultural heritage protection in Guangxi.

There is zero addition in the whole process of lobster sauce processing, and no contact with any modern industrial products in any link. All tools are either bamboo or wood.

(1) Step 1: Choose beans.

First-class black beans planted within 30 kilometers of Fiona Fang, Fiona Fang are selected and planted in spring and autumn every year.

(2) Step 2: Steamed beans.

Put the selected materials into a retort and cook with firewood for several hours, then put them into a pool for cleaning and soaking to a certain degree, then return to the furnace for cooking until the temperature is enough, and then take them out of the pot and send them to the mold room;

(3) Step 3: First fermentation.

Putting the steamed black beans into an enzyme chamber with a certain temperature range, allowing the black beans to naturally ferment for a long time, and enabling beneficial molds to naturally grow like snowflakes;

(4) Step 4: Wash the mold.

Rubbing the fermented moldy beans in the moldy room by hand, picking them to the natural ancient well, and washing the beneficial green enzyme fermented for the first time with the spring water of the ancient well;

(5) Step 5: White pressing.

Put the washed semi-finished douchi into a large bowl, and add the dried rice and leaves. Secondary fermentation is carried out in a culture medium with sufficient temperature;

(6) Step 6: airing.

After two natural fermentations, beans have completely turned into fermented beans. Take it out and put it in a dustpan to dry naturally. After the wind, it is the finished product of fermented soybean.

Douchi made through six major processes will be added to Sister Liu's secret sauce. In the process of making sauce, cinnamon, angelica dahurica, Amomum villosum, star anise, nutmeg, clove, fragrant fruit, Amomum tsaoko, licorice, hawthorn and Siraitia grosvenorii need to be fried in a dry pan for 10 minute, then take out and add pepper, dried pepper, fennel, fragrant leaves and cardamom, heat to 50%, fry for 5 minutes, and then put rock sugar into boiling water.

Ingenious production, inheritance of health, so that guests remember the taste of non-legacy

Liu Jie beer fish is unique.

Traditional beer fish is made by frying fish, adding tomatoes, peppers and so on. And then serve it to the guests, but the beer fish in Liu Jie is different. Fish is a wild live fish caught in Lijiang River. The meat is tender and has no fishy smell. Every fish is clearly marked. The fish was chosen by the guests. Now live fish is served. The ingredients are fresh and visible, and the secret sauce made by Sister Liu is added. With the hourglass, guests can participate in the experience, witness the food and make themselves eat safely and healthily. For this reason, Liu Jie's beer fish also won the titles of China Top 100 Food List and China Top 50 Food List on 2 0 18, and became the official designated catering supplier for major sports events such as Guilin International Marathon for six consecutive times.

National, is the world.

We cook beer fish on the spot in front of customers, so that customers can clearly see the freshness of our ingredients, and every diners can eat with peace of mind. Liu Jie's beer fish is cooked on the spot, the only one in Yangshuo, Guilin! Because we always insist on honest management and never cheat customers!

As a catering enterprise, in recent years, Liu Jie beer fish has made great efforts to bring Guangxi's intangible food to more tourists and friends who like intangible culture and food. Enterprises will continue to look for non-legacy food in Guangxi, so that people can enjoy an unprecedented "non-legacy" feast in Guangxi! Actively promote Guangxi intangible cultural heritage out of the cultural circle, face tourists and friends from all over the world, and push the nation to the world!