The cracks in the trunk of peach trees will have gum after rain, which is called peach pulp after crystallization.

Peach pulp is slightly cold, so cooling and removing fire can beautify the face.

Soak in clear water for a day and let it "rise".

Then clean it, boil it with water,

Put sugar, preferably rock sugar, and put it down when you burn it.

It tastes better after refrigeration.

Embedding cake

"Embedding cakes" is to put favorite dishes into fresh rice cakes in Wenling, which is a traditional fast food of Wenling people.

First, beat the early rice and glutinous rice into fine powder according to a certain proportion, steam them in a pot, and then! Put it in a mortar and beat it with a wooden stick to make the cake tough. The tougher it is, the more delicious it is. Now everyone is eager to save trouble and effort, and basically they use machines to do it. Cut fresh rice cakes of different sizes, knead them into pancakes and put them on the table. Friedvermicelli, fried dough sticks, pork, shredded potatoes, celery, onions ... and a bowl of salted bean curd, which is definitely the first delicious breakfast in Wenling!

3. Qingming jiaozi

Qingming glutinous rice balls are made by mashing a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mixing this juice with dry glutinous rice flour and wrapping it in jiaozi. The filling of glutinous rice balls is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Salted jiaozi is usually stuffed with minced meat, dried bean curd, carrots and bamboo shoots. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done. Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full.

4. Wheat cake container (cake container)

The wheat cake that Wenling people eat is actually a kind of food called "spring rolls". There are roughly the following kinds of wheat cakes mentioned by Wenling people. A "wheat cake" is made by mashing yellow wheat fruit, ramie (hemp) leaves and vegetable leaves. Mud, mix with flour, knead into blue dough, roll it into a round cake with a diameter of about one foot with a short rolling pin less than one foot long, and bake it in a pot (also called wheat cake, which is made by mixing a certain amount of glutinous rice flour)

Wrapped with stuffing, it becomes a "wheat cake tube". The stuffing is similar to the embedded cake. Generally, cooking at home will be more abundant. ......

Monopterus albus, shrimp, steamed meat, noodle fish, cuttlefish rolls ... and all kinds of vegetables. ........

Note: The picture below actually contains mudskippers and sweat. .......

There is also a kind of wheat cake, which is called "wiping cake" by Wenling people. According to Wenling County Records (1992 edition), wiping cake is "first made into powder slurry, then evenly spread it and cooked in a pot". This kind of wheat cake is made by mixing flour and water. When spreading the cake, the housewife puts the soft and tough paste on a flat-bottomed pan heated at the bottom, either clockwise or counterclockwise. Some people also write "tin cake" for wiping cakes, thinking that this kind of cake is as thin as tin foil, so it is called "tin cake"; Some people write "eating cakes" or "sitting on cakes", but the daily pronunciation of Wenling people is closer to "tin cakes" or "wiping cakes" (pronounced xi by Wenling people).

Soaked shrimp

"Pickled shrimp" is a dialect name of Taizhou people. For a while, I really couldn't find a written language to describe it. The most direct way is to transliterate it as a foreign word. The result is like transliteration of "chocolate" into "chocolate" and transliteration of "Coca Cola" into "Coca Cola". So the literal translation of "soaked shrimp" is "soaked shrimp"!

Just as a scarecrow is not a "human", pickled shrimp is not a "shrimp", and its raw material is wheat flour. Stir wheat flour and water into a thick paste, take an appropriate amount in a container, add seasoned minced meat as stuffing, still wrap it in a container, throw it into boiling oil, fry the dough until golden brown, and scoop it up with a colander to eat.

6. Mountain flour paste

Mountain batter is actually a common name for rotten soup in Wenling-also known as rotten soup, powdered vegetable soup, glutinous rice soup and Yuanxiao soup, which is a popular flavor food during the Lantern Festival. It is made of potato flour or lotus root starch, which is divided into two kinds: salty and sweet.

Salty soup mostly uses diced meat, diced winter bamboo shoots, diced rice cakes, diced dried beans, shredded mushrooms, razor clams, oyster meat, dried shrimps, Sichuan watercress, peanuts and salt.

Sweet residue soup uses red dates, raisins, longan pulp, orange cake, lotus seeds, water chestnut, winter bamboo shoots, carrots, peanuts and white (red) sugar as seasoning.