What's delicious in Xinchang?

Horn taro is made of taro mixed with sweet potato powder. Taro, also called taro in Wuhan, is actually not completely accurate. Xinchang people are also called taro taro. Compared with what we call taro, we eat taro, and Xinchang people eat taro seeds. Taro and taro are really different, with delicate texture, soft and waxy, tender and sticky, while taro is relatively rough, contains water and lacks stickiness and glutinous. Sweet potato powder is what we call sweet potato powder. That kind of slippery and vigorous energy comes from Lai Tiao powder. I guess that the meat of taro dumpling stuffing is delicious because the dough of taro jiaozi can block the soup cooked by taro jiaozi, while the wheat flour, once soaked in water, penetrates into the soup like a sieve, thus losing the umami flavor of the stuffing. Jiaozi's practice is very strange. She doesn't need a rolling pin. It's all handmade. It's actually much simpler than jiaozi.

Specifically, the taro is peeled and then steamed or boiled. Cooked taro is as plastic as plasticine, with sweet potato powder added, and you can knead it as much as you want. You can knead it into any shape you want. Taro jiaozi is very resistant to cooking and storage. Cooked taro can only be eaten the next day in jiaozi, but it tastes more elastic and tasty. What's more, things like jiaozi and wonton, let alone put them on the next day, even if they are put on for a while, the dough will swell, which is really not delicious! Xinchang people especially like to eat taro jiaozi, and almost regard it as breakfast food. It's also an accompaniment to dinner. In the vegetable market, you can see old ladies with three steps, one post and five steps, sitting in front of food stalls, quietly burying their heads in eating taro jiaozi.

They took jiaozi noodles with big fingers out of the coarse magnetic bowl, kneaded them into thin round cakes by hand, wrapped them in meat, and kneaded them into diamond-shaped jiaozi, but put them in a flat-bottomed sieve. They kept pinching and pinching, wrapping and wrapping, and it seemed that they would never be satisfied in the sieve, because as soon as one bag was finished, someone bought it as soon as Li Neng got on the horse. In fact, eating taro or sweet potato powder alone is just so much. Many people don't like these two things. Taro and sweet potato flour are delicious when mixed together. Xinchang people have been making and eating taro jiaozi for hundreds of years. At least in the Qianlong period of the Qing Dynasty, it has become a local table delicacy. Xinchang people's diligence, concern for food and love for life gave birth to the great invention of taro jiaozi.

Spring pancake Spring pancake is a famous specialty in our county. According to the Records of Xinlu County in Wanli Period of Ming Dynasty, since the county was founded in the second year of Liang Kaiping (AD 908), the population of Xinchang has increased and the economy has developed rapidly, the county market has formed, merchants have gathered, and the corresponding food stalls and hotel services have also developed one after another. In addition, Xinchang Spring Cake and a kind of pasta made by rural women, including Xinchang Spring Cake, are shaped like a full moon and as thin as paper, symbolizing the auspicious renewal of Vientiane.

It is a kind of pasta, which is to knead the flour thoroughly with water and a little salt, take a handful of dough and draw a solid circle evenly on the hot pot (boiling pot). With a little baking, a crispy and delicious pancake shaped like a full moon, as thin as a cicada's wing and yellow in white was uncovered. A catty of flour can make 60-70 pieces, and 6 pieces is a big piece. Spring cakes generally include oil dumplings, oil tofu and stinky tofu. Don't have a flavor. With lean meat and chopped green onion as stuffing, it can be fried into spring rolls, which will become a delicious dish. Xinchang people love to eat spring cakes, because they are delicious and mean reunion. People who go out to work in Xinchang know that their wives and children are missing themselves once they receive spring cakes from their hometown.

So it seems that spring cakes still play the role of homing pigeons? Soak dried rice in water to soften it, pound it into powder in a mortar, steam it in a pot, press it into a special barrel with porous copper mesh to squeeze out slender vermicelli, cut it, stack it together, spread it into round cakes with the same size, and dry it in the sun. A bowl of hot noodles and two eggs are a pleasure.