Yifeng Tianbao has a unique traditional famous wine with light yellow color, clear bottom, refreshing fragrance and full stamina. Known as "three bowls of belly." It's best to set it in August and September of the lunar calendar. The origin of Luo wine is said to come from the sound of gong, that is, the sound of "bang" The homonym is "ring", so it is also called "gong ~". Tianbao Luo wine is better produced in Songxi. Only a few elderly people over 70 years old in Yifeng Tianbao Town can master the brewing technology of Luo wine. Fortunately, Yifeng Tianbaoluo Liquor has been selected as the first batch of intangible cultural heritage protection list in Yichun City. As a representative traditional folk food in Yifeng County, it is facing a rare opportunity for development.

Orange slices and green beans

Folk homemade snacks. Orange slices are sliced with grapefruit, boiled in copper, bleached and mixed with rock sugar. They are crisp, sweet and delicious, and can relieve cough, cool and detoxify. Green beans are added to Tianbao green beans and dried with charcoal fire, which is particularly refreshing and has a aftertaste. In ancient times, Yifeng mung bean was better than Tianbao. Because these two kinds of snacks can't be mass-produced, they are still precious snacks for guests.

Winter bamboo shoots and Fujian bamboo shoots

Natural forest protection is a forest area, and rural areas have been rich in winter bamboo shoots since ancient times. Over the years, the output has exceeded one million kilograms, mainly sold to Jiangsu and Zhejiang provinces. Tianbao bamboo shoots have the characteristics of transparency, no deterioration, no taste change and storage resistance. It has a history of nearly 400 years. It was originally introduced by Hakkas when they moved from Fujian to Tianbao. Nowadays, Mao Ping, Huangsha, Xinhui and Xinlian are the main producing areas, with an annual output of 65,438+10,000 Jin.

mushroom

Tianbao mushroom is delicious and nutritious, and it is the best in the banquet. Mushrooms are produced in most rural areas of China, including flower mushrooms and oyster mushrooms. They were originally produced by the old method with a history of nearly 400 years, but the output was low. Bagged mushrooms have been used since 1980s, and the output has been greatly increased, with an annual output of 40,000 Jin.

Huanglian sesame cake

Tianbao traditional rice paste and Huanglian hemp yarn are made of local specialty glutinous rice from Huang Lian and ash from Huanglian tree. Its rice grains are thick and short, and its viscosity is between glutinous rice and stem rice. Huang Lian sesame sauce has the characteristics of soft and non-sticky, good flavor, good color, suitable for frying, and strong satiety. First, grind the glutinous rice into white, wash it, soak it for a day and a night, filter and steam it, pour it into a bamboo board, and mix it well with proper amount of alkaline water. After the rice turns golden brown, steam it in a steamer for the second time and then pour it into a stone mortar. Knock with a bamboo (wood) pole until you can't see the rice grains. When the surface is smooth, take out the rubbing strip and cut it into 8 inches long and 1.5 inches wide. When eating, cut into pieces, put in fresh soup and cook, add garlic, pepper, soy sauce, monosodium glutamate and other seasonings, or boil and fry in water, then mix with sugar or add salt.

Mushroom floss

Tianbao is a famous dish. It has been passed down for more than 200 years. It has the characteristics of golden color, crisp texture, smoothness and palatability, eating without being greasy, melting in the mouth, rich fragrance and being suitable for all seasons. 500 grams of pork breast, 2 eggs, 75 grams of fern powder or high-quality potato powder, 20 grams of mushrooms (no mushrooms are called loose meat, sea cucumber is called loose meat), and salt, soy sauce, monosodium glutamate, ginger and onion are used as raw materials. Cut the meat into strips with a width of 9 ~ 12 cm, marinate it with salt and soy sauce for about 0/5min, then mix in eggs and fern (potato) powder, then put them into a 70% hot oil pan one by one, fry them into golden brown, and then cut them into 2.5 cm pieces. Stew mushrooms, wash them and fry them. Put the loose meat in a flat bowl, press it tightly, leave no gap, add seasoning as appropriate, steam it in a steamer for 2 hours, buckle it in a plate, and sprinkle with ginger and onion.

Bazaar

Bazaar, also called fried Bazaar, is a traditional dish of Tianbao. It has the characteristics of oily soup color, mellow texture, refreshing and delicious taste and fresh and strong taste. Use lean pork 100g, pork liver, pork loin, pork belly and pig heart 50g each, pork brain flower 1 pair, egg 1 piece, winter bamboo shoots 50g, mushrooms 15g, garlic, ginger, onion, salt, cooking wine, soy sauce and so on. Make a "pheasant roll" first, that is, chop the meat, add a little salt, marinate for a while, spread the pig net oil, put the material on it, roll it into a round strip with a diameter of 2 cm, stick wet potato powder on it, and then cut it into 4 cm long 1 block. Then put it in a pot and fry it until it is golden yellow. Mix pig brain flower, 25g flour and eggs, fry them in a pot, put them into a bowl of "pheasant roll", add soup, salt and monosodium glutamate, steam them for half an hour, and pour them into a large plate. Fried pork liver, pork loin, pork heart, pork belly, mushrooms, winter bamboo shoots, etc. Use cooked lard, add cooking wine, soy sauce and fresh soup, pour into the "pheasant roll" and the plate at the bottom of the brain flower block, and sprinkle with ginger and onion.

Lion head meatballs

Tianbao is a famous traditional dish, which has been popular for 100 years. It has the characteristics of snow-white color, fresh and tender meat, mellow fragrance and is suitable for all seasons. Raw and auxiliary materials are pork tenderloin 500g, fine glutinous rice 400g, mushroom 1 0g, water chestnut 50g, egg1piece, potato powder 25g, salt, monosodium glutamate and ginger. Chop the meat, add eggs, potato flour, salt, monosodium glutamate and ginger and mix well. Chop peeled water chestnuts and mushrooms, cook glutinous rice in boiling water until it is half cooked, take it out, wash it with cold water, make 25g balls with half of it and meat, water chestnuts and mushrooms, put the other half into a plate, stick glutinous rice on the balls, and steam it in a steamer with high fire.

Spiced Chicken

Tianbao is a traditional famous dish, which has the characteristics of grayish yellow color, crisp meat, beautiful fragrance and beautiful shape. Choose 1 anniversary chicken, weighing about 1000g, dried kohlrabi 50g, cooking wine 25g, soy sauce 15g, fresh soup 200g, ginger 10g, onion 1, star anise 1. Chop the kohlrabi, pat the ginger loosely, and tie the onion tightly. Put the chicken in a flat bowl, add kohlrabi, chicken head, chicken feet, chicken wings, chicken tail, star anise, ginger and onion, put the good soup in another bowl, add cooking wine, soy sauce and monosodium glutamate, stir well, pour into the chicken bowl, steam in a cage for 1 hour, and pick out the chicken head, chicken feet, chicken wings, chicken tail and onion.

Rotting shrimp

Tianbao is a traditional famous dish, which is widely spread and has the characteristics of exquisite production, mellow flavor, smooth and refreshing, and easy digestion. Usage: 50 grams of lean meat, 5 grams of shrimp skin, eggs 1 piece, 50 grams of raw flour, 5 grams of mushrooms, 5 grams of lard, with proper amount of salt, sugar, vinegar, Chili powder, monosodium glutamate, ginger and onion as raw materials. Dice lean pork, mushrooms and winter bamboo shoots, add shrimps, boil them in fresh soup, then pour scrambled eggs and soy sauce, then mix raw flour, monosodium glutamate and salt with cold water, pour them into a pot, boil them into paste, and finally sprinkle with Jiang Mo.

rice tofu

Tianbao traditional rice noodles have the characteristics of simple production, tender, smooth and refreshing, mellow, non-greasy and indigestible, and are suitable for all seasons. Rice, limewater, lard, monosodium glutamate, ginger and Chili powder are used as raw materials. Clean rice, filter, add a proper amount of precipitated lime water, soak for 3-4 hours, grind into rice slurry, pour it into a pot, stir with high fire, cook it, put it into a basin, cool it, solidify it, cut it into cubes, and soak it in clear water. When eating, cut the rice bean curd into small squares the size of broad beans, put it in a pot, boil it, scoop it up and put it in a soup bowl, and then add seasonings such as cooked lard, Chili powder and ginger onion.