Qixian pickles
Qixian County in Kaifeng, Henan Province is the hometown of pickles. It is famous for Mojia pickles at home and abroad. Pickled carrots are bright red in color, salty and sweet, with strong sauce flavor, and sweet potatoes are mushy but not greasy, which has been widely circulated so far.
Mingdetang Moshi pickles was founded in Jiaqing period of Qing Dynasty (18 15), and was brewed by Mr. mortensen on the basis of the original, with a history of nearly 200 years. Moshi pickles is also a leader in Kaifeng pickles industry. Its unique production method and unique geographical location have won the appreciation of the broad masses of the people once it came out, and its reputation is far-reaching at home and abroad. At the same time, it is also a necessary gift for every household in Qixian to visit relatives and friends and give gifts to relatives and friends. 1938 won the famous product award along the railway and was recognized by the broad masses of the people. Moshi pickles are not only famous in China, but also recognized abroad. 1938, Japanese prime minister Tanaka sent someone from Japan to Kaifeng to order Moshi pickles. Mo Sauce Garden is one of the famous sauce gardens with a long history in China, the oriental food kingdom. It is made by traditional crafts and ancient methods. Brewed with natural sauce koji, fresh vegetables and spicy Chinese herbal medicines, it has unique flavor, good color, taste and shape, and has the characteristics of salty, sweet, crisp, tender, fresh, refreshing and appetizing.
The business scope is as follows: pickled carrots, pickled cucumbers, pickled melons, pickled peanuts, soy sauce powder, pickled eight-treasure vegetables, pickled manna, mashed sweet potatoes, black and white mashed potatoes (containing traditional Chinese medicine ingredients), pickled Schizonepeta, pickled leeks, pickled lettuce, catkin, pickled peppers, pickled beans, watermelon pickled beans, sweet noodle sauce and spicy beef sauce. Longting pickles, founded in Jiaqing period of Qing Dynasty, were listed as court tribute. It is made of natural sun-dried sauce by traditional technology. The finished product is "bright in color, crisp and fragrant, rich in sauce flavor, salty and sweet, sweet and tender", and is known as "Qiguo pickles". It does not contain any chemical components, belongs to natural green food, has health care effect on human body, and is suitable for all ages. It is a good banquet for VIPs and a good gift for relatives and friends!
Over the past 200 years, the pickles in Qi State have been well-known at home and abroad for their unique flavor, rich sauce flavor, sweetness and refreshing taste, and they have been ranked among the four famous dishes in China, won the silver prize in the first food Expo in China, and are exported to foreign countries, which are well received by consumers. It was named "High-quality Brand Product of Henan Province" by Henan Provincial Tourism Bureau and won "China Quality Inspection Certificate". 1972 During Japanese Prime Minister tanaka kakuei's visit to China, he named his country's pickles and praised the "Longting" brand pickles in this way: "The sauce is fragrant and always aftertaste, while Ye Xiang is sweet." For a long time, Longting brand pickles have been exported to Japan, South Korea, Russia and other countries, and are well received by consumers.
Qi is worried about his skin and elbows.
Qi is worried about leather elbow, also called Zong Dian elbow. It is made of pig's elbow as the main material, aniseed and Chinese herbal medicine, and is carefully boiled with old soup for many years. The biggest difference from other elbows is that it connects the bones and meat of the pig's front elbow. Zong Dian's elbow, which is newly served, looks golden and bright, and it is elastic with chopsticks. It tastes sweet but not greasy, and the elbow bone is crisp and fragrant.
In 1980s, China implemented reform and opening up. At that time, Zhang Xingfeng, who worked in Zong Dian Township Finance Office, resolutely resigned from the comfortable government office and returned to the old line of killing pigs, selling meat and cooking elbows, which had been handed down by his ancestors for more than 20 years. For more than 20 years, Zhang Xingfeng has visited and consulted famous old Chinese medicine practitioners on the basis of inheriting the cooking elbow technology of his ancestors. He added more than 20 kinds of Chinese herbal medicines, such as jujube, honey and medlar, to the original cooking ingredients, so that the cooked elbow not only has the effect of beauty beauty, but also has the functions of nourishing liver and moistening lung, nourishing yin and strengthening yang. Therefore, Zong Dian elbow is often called "beauty dish" and "health dish".
Because of the delicious color of Zong Dian's "Qiguo Sorrow Elbow", many people go to Zong Dian to eat "Sorrow Elbow". Unfortunately, they can't eat Zong Dian's elbow when they go to Zong Dian. Many religious people living in other places (or Qixian people) have heard that some hometown people will definitely ask to bring Zong Dian elbow when they visit. Not only people in Qixian love the delicious color of Zong Dian elbow, but also many diners in Suixian and Taikang, which are adjacent to Zong Dian Township, constantly smell the fragrance. They not only come for dinner, but also bring guests. So more and more foreigners like Zong Dian elbow.
In order to expand business and meet the needs of more diners, Zhang Xingfeng moved his elbow shop to the main store several years ago and named it "Sanyi Hotel". Third, Zhang Xingfeng ranked third. Righteousness means loyalty and hospitality At present, Sanyi Hotel sells dozens of elbows every day in the off-season, and there is no 24-hour ceasefire in the peak season, especially on holidays. Usually, more than a dozen rooms in the hotel are full every day, and most of the diners are guests from neighboring counties and towns except a few Qixian people.
Qixianjiang carrot
Origin of Sauced Carrots: Qixian County, Henan Province, China.
The time when sweet potatoes and radishes were the staple food and main course has become history. Eat once in a while, mostly for the purpose of early adopters and nutritional needs, not for eating. The skillful craftsmen in Qixian refined sweet potatoes into mashed sweet potatoes and pickled radishes into pickled carrots, which were quite different in taste. Anyone who has been to Qixian County and eaten these local flavors all admire the ingenuity of the Qi people.
The sauce carrot in Qixian county is a must. It's easy to say. Take the first carrot, wash it, peel it, and marinate it with flour paste for two months. Then take out the radish, roll it in a flour bag, and put the radish with flour back in the sauce. The pickled radish meat is tender, crisp, sweet and salty. Its color is as bright as red agate. It is said that the reason why the sauce carrots in Qixian County are delicious is mainly the carrots themselves. Carrots have large xylem and yellow-red core. The xylem of carrot in Qixian county is small, and its appearance is spindle-shaped, purple-red, from core red to skin.
Because of the different varieties of carrots, there is a local legend: in ancient times, there was a young man named Mo Chun who sold pickles in Qixian County, and a young man named Wu Po who planted carrots. One grows radishes and the other pickled radishes. They have a deep friendship. Just like brothers, no one can live without anyone. One day, Wu Po died of a sudden illness. Mochun was in great pain and cried in front of the grave for three days and nights. On the third night, Guanyin came down from the South China Sea, zoned two acres of land with gold hairpin, and told Mo Chun to cultivate carefully. Mochun resisted grief and did as Guanyin said. As a result, the carrots are bright red, which is completely different from carrots in other places. The two acres of land set aside by Jin Chai are Dongpo dock, Xipo dock and Qianpo dock in the northeast of Qixian County.
Later, some people tried to introduce carrot varieties in this area, but no matter how carefully cultivated, the carrots planted were still not the taste of the original varieties; This is probably because the soil, water and climate are different from those in Powu Village.
Sauced carrot is not only a favorite side dish in people's daily life, but also a delicious dish to entertain guests at banquets. At the same time, it is also a good gift for relatives and friends.
If you travel to the Central Plains, it would be a pity not to taste the sweet potato mud and pickled carrots in Qixian with the local flavor of the Central Plains.
Allusion: According to legend, this pickles was built in Jiaqing period of Qing Dynasty, with a production history of 170 years. At that time, there were many workshops for pickled carrots and pickles in Zhaxian county, but only the pickled carrots of the Wu family were the most famous. According to legend, the Wu family was the first person who could pickle this kind of pickles, and had four sons. The first three sons are all smart and capable, but the fourth son is lame and stupid. Wu Xian was afraid that his fourth son would not be able to make a living a hundred years later, so he only passed on the frying method of salt in the sweet noodle sauce of pickled carrots to his fourth son. After the death of the old man, the eldest brother, youngest son and children should ask their youngest son to fry salt, otherwise their sweet noodle sauce will not be made and the pickled carrots will not be preserved well. Although Laosi is physically disabled, his life problems will be guaranteed because of his unique skills of frying salt. Up to now, there is still a proverb circulating in Qixian County: "There are millions at home, so it is better to have a skill."
Features: bright red color, delicate and oily texture, salty and sweet taste, strong sauce flavor, crisp and delicious taste and unique flavor.
Technology: The pickling technology of carrot in Qixian sauce is not complicated. This pickled carrot is made from carrots produced in Dongpowu, Xipowu and Houpowu villages. After strict selection, washing and peeling, cutting off the top and tail, and pickling in a sauce jar for two months. Then take it out and put it in a noodle bag, and then put it in a sauce jar to continue pickling. Pickling pickles takes half a year. The pickled carrot sauce is transparent, tender and crisp, salty and sweet, and unique.
Award-winning situation: 1982 was rated as a high-quality product by Henan province; 1983 was rated as a quality product by the Ministry of Commerce.