What are the characteristics of Dongyang's diet, including history, types, honors, etc.

The best cooking method is frying, which is also a special snack for Dongyang people to entertain relatives and friends.

Soak the sowthistle powder in hot water before frying, then drain the water, put it in a hot pot and stir fry quickly, add various seasonings, add the shallots when the sowthistle powder is golden, and serve immediately.

In 2007, the National Village Official Forum was held in garden village, Nanma Town. At that time, fried noodles were included in the menu for entertaining guests, and many VIPs praised them again and again after tasting them.

Dongyang lock powder is said to have originated in the Ming Dynasty and has a history of more than 500 years. Now its main producing areas are distributed in Xishanjiao, Xiaxitan, Renhutian and Dongshan.

According to 1932 Dongyang County Records, the demand for flour is "Xiaxitan, Linkou and Dongshantou, with a daily output of about 50 tons" and "sold to neighboring counties, Hangzhou, Shanghai and Hexian, with an annual income of about 600,000 yuan".

It can be seen that the production scale of Dongyang powder is large and the market is wide.

In the past, processing powder was a chore, with many processes and further processing depending on the weather.

After the cable powder is processed, it should be sold everywhere, and some even have to rush to Yiwu, Jinhua and other places, often returning to "Double-headed Wu", so there is a folk song "Get up in the middle of the night, get busy in the middle of the night, sleep only for two years in three years".

Fried meat with steamed bread

Dongyang folk banquet, a table of banquets are steamed bread and meat, which means congratulations on your prosperous career.

This dish actually originated from Confucius' ancestor worship.

Confucius began to worship his ancestors with steamed bread and square meat.

Dongyang follows this dish, which coincides with the humanistic connotation of Dongyang as a "hometown of education".

Before liberation, it was basically only popular in the area of painting water in Nanxiang, and it was limited to festive banquets.

With the improvement of conversation level and the spread of the reputation of steamed bread meat, steamed bread meat has now become a national trend, not only from folk farmers to high-end hotels, but also from festive banquets to all banquets including funerals.

Without steamed bread and meat, no matter how many delicious dishes you have at this banquet, the host of the banquet will lose face in front of relatives and friends.

Traditional handmade steamed bread has to go through many processes, such as koji-making, wine-making, dough mixing, dough kneading, making, preheating, cooking and coming out of the cage.

Simply put, this koji is made by washing fermented Polygonum cuspidatum juice with wild Polygonum cuspidatum, mixing it with wheat husk, and wrapping it with lotus leaves to dry. Only with this kind of koji can the taste of steamed bread be pure.

Then mix glutinous rice with a certain proportion of Polygonum cuspidatum to make steamed bread wine, just like making farm wine.

Steamed bread wine is not sweet but slightly astringent.

The dough is stirred in a large flour jar, and at least a few dozen kilograms of flour are poured in.

Traditional steamed bread is also divided into two sides.

Dough should be mixed and dried and fully kneaded before use.

The work of kneading dough is the most laborious, and young people sweat profusely in cold weather.

Because it is not hard to knead the uneven dough into a delicate and soft dough (the whole dough should be held by hand and the exposed part should flow out like water)?

Making steamed bread is the most difficult.

After the dough is kneaded on both sides, the dough heavier than the dough gradually melts into the dough, and the dough gradually becomes a steamed bun outside.

But before the craft is home, the steamed bread will be exposed.

Steamed bread should be preheated in a steamer.

Whether steamed bread can develop well depends on this process.

Too high or too low temperature will turn steamed bread into hard bumps or small mushrooms.

Steamed bread is also very particular about it. It needs a person with agility and unique vision to take a bamboo stick and quickly tie it on each steamed bread with scorching heat to make some inhaled steamed bread swell up again.

He will grab the drum-less steamed bread with his hand and throw it hard, and the steamed bread will also come back to life and turn the bread into chubby steamed bread.

The shape of steamed bread is semi-circular, soft and tough. As soon as you grasp it with your hand, the whole steamed bread will shrink in your palm, and as soon as you let go, it will be as good as ever.

Cover it with the words "Love Red" or "Blessing" or "Longevity" and spread it out. After cooling, it can be stacked and collected.

As the saying goes, steamed bread is old wine.

Therefore, the steamed bread is eaten while it is hot, and it tastes particularly good.

Now some people who are in a hurry to attend the party directly ask the steamed bread shop to send the steamed bread that has just come out. That's the reason.

As for fried meat, fresh pork used to be cut into triangular chunks, with a tip wide and a tail wide, about half a catty, but now it has been changed into one or two small squares. The first is to cook slowly in a pot with a slow fire. In the local dialect, it means to fry slowly, hence the name.

When you poke a hole with chopsticks, you can take it out again and stew it with brown sugar cola, cooking wine, Jiang Mo, spices and other condiments.

Sprinkle chopped green onion on the plate, and some add some green bamboo shoots to decorate it. The fried meat with good color and flavor is ready.

Cable surface

Dongyang specialty noodles, also known as longevity noodles, are mainly produced in Liming Village, Weishan Town, Dongyang City, and have been traditional products for hundreds of years. Dongsui brand noodles are the honorary products of Weishan Branch of Dongyang Farmers Club.

Belonging to traditional high-quality agricultural products, it is an ideal food for the elderly and parturient to recuperate and people to season at home.

"Suomian" is one of the famous "noodle products" unique to rural areas in Dongyang.

It nourishes the stomach and intestines, and its nutrients are easy to digest and absorb, so it is the first choice for pregnant women.

With the convenience and development of transportation, more and more "noodles" have become well-known green foods that flow to the society.

The whole process of noodle processing: "mixing noodles-Lamian Noodles-dried noodles-collecting noodles".

Mix noodles: put some salt, not too much water, not too little; The surface should not be too hard or too soft; Lamian Noodles: It's a technical job. The hand must look like lightness skill, and the strength of the hand should not be too light or too heavy, otherwise it will be broken or uneven. Sun-dried noodles: the sun-dried time should also be appropriate. If the dried noodles are too dry, the noodles will break easily. Turn off noodles: You must also be very careful to make it beautiful and tidy.

Tangnang

"In July and a half, there is rice with sugar water" refers to the fifteenth day of the seventh lunar month. Everyone doesn't make a fire to cook, but lives on rice with sugar water.

Now that the long summer is over, sugar bottles will be on the market ~