What are the characteristics of Guilin? (except Guilin rice noodles)

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Farmhouse gourmets love natural game.

Want to experience an unusual healthy Guilin food feast? Why not try the surrounding farms? With the development of tourism in Guilin, many Guilin citizens will choose to drive to the farm for dinner on weekends and enjoy the healthy food on the farm.

The rise of the farm lies in its quiet and elegant dining environment. Food farms are far away from the hustle and bustle of the city and surrounded by mountains, so they are favored by Guilin urbanites and become an ideal place to relax and enjoy farmhouse music.

farm

Since ancient times, people have yearned for a quiet rural life. Guilin farms are located in the suburbs with good air, and many farms are located near scenic spots. Many diners call these farms "the back gardens of Guilin cuisine".

Farms are mainly catering farms, allowing people to taste delicious food with rural characteristics in natural scenery. In addition, some orchards and agricultural bases also provide rural cuisine.

Surrounding environment of farm

Delicious: Healthy food with Shan Ye flavor.

The cooking materials of existing leisure farms in Guilin are generally self-produced and self-sufficient natural healthy food, and some farms will also ask nearby farmers for help.

The dishes in Guilin farm are basically produced nearby. Many farms also use wheat to feed chickens, ducks and geese. The fish in the fish pond also eat grass. Fish ponds in some farms can also be opened for diners to fish. The reporter also learned that the vegetables provided by some farms in Guilin will be different from those in the city. They will plant some wild vegetables so that the guests there can taste the special flavor of Shan Ye.

Peasant-style hotpot

Guests who eat in various farms in Guilin often order whatever they see when they enter the farm. For example, if you see that the food on the farm is quite fresh and just what you like to eat, tell the waiter and they will pick it out for you to taste immediately.

If guests want to experience farmhouse music, they can also choose their own dishes. Sure, remember to say hello to the waiter first. If the guests like to eat fish, they can also ask the waiter to catch it on the spot and cook it again.

Peasant-style special cuisine

In addition, many farms also provide some agricultural products and agricultural and sideline products for customers to buy. If they are not full, tourists can buy them home to eat.

Business fire: farm tour tropical restaurant

Mr. Li, who works in a company in Guilin, told reporters that he is usually busy at work and especially wants to go back to the countryside and enjoy the green mountains and green waters there. Holidays feel particularly quiet in the countryside full of fruits and vegetables.

Farmhouse natural green vegetables

"At the feast, our farm will certainly be full. Not only local guests in Guilin, but also tourists from Guangzhou and even Hong Kong will come to have dinner with us. " Yesterday, the person in charge of an ecological park in Guilin told the reporter.

Farmhouse fruit

People in Guilin tourism industry predict that in the future, with the increase of private cars in Guilin and its surrounding citizens, going on road trip and a farm will become more and more popular and will become the best choice for urbanites for short-term food tours.

Farmhouse specialty

Except chicken, duck, fish and tofu, all the dishes on people's tables are vegetarian dishes. Vegetarian food is light, and people have made various unique flavors in order to make it delicious. This is farmers' pursuit of vegetable taste, and it is also a manifestation of their wisdom. There are indeed several special dishes that are praised and praised by farmers for processing and producing vegetables in northern Guangxi.

Pickled vegetables are one of Pingle's local products. It has always been a good ingredient for weddings and funerals, and it is also a good ingredient for cooking in people's daily life. The first-class pickles are bright yellow and transparent in color, shiny in main stems and leaf stalks, fragrant in smell, crisp and refreshing, and sweet and sour. If pickles are added to fried squid, fried pork belly, fried large intestine and boiled slippery fish, it will be memorable. As the bottom dish of sweet and sour fish and fried ribs, it is also a good dish to entertain guests without losing dignity.

Pingle's water, salt and vegetables are not only eaten by itself, but also exported to Guilin, Wuzhou and overseas. It is said that in the Qing Dynasty, Pingle became one of the important tributes of the imperial court.

Pickled vegetables are mainly mustard transplanted from Chaozhou, Guangdong. When choosing materials, Chaozhou mustard with fist-shaped heart is the best and looks "crazy". Because they have too many green leaves and loose shapes, they are not suitable for pickles.

The pickling method of pickles has several processes, and each process has strict requirements. Only when properly handled can we achieve good results.

The first is drying vegetables. Cut the cooked mustard flat on a sunny day and put it in the sun until the whole leaves are covered with hands and the stems are still left, so you can put them away.

Followed by stepping on vegetables. The quality of pickles is closely related to stepping on vegetables. First, put the sun-dried mustard into a big wooden barrel in layers, put a layer of vegetables on it with your feet, and then sprinkle a layer of raw salt on it, and put 3 to 4 kilograms of salt per 100 kilogram of mustard. Step on one layer at a time until the extruded vegetables are submerged. Finally, spread a layer of straw on the dish and compact it with stones. If you step on pickles before the Mid-Autumn Festival and the weather is hot, it is better to use ceramic jars. After the Mid-Autumn Festival, when the weather turns cold, it is better to use big wooden barrels.

Thirdly, we should grasp the time and temperature and open a bucket to get vegetables. After being pressed and compacted, mustard tuber can mature in only 7 days in the weather above 22℃. In the weather below 22℃, it usually takes 15 to 20 days to mature; In the cold weather below l0℃, it takes 25 days or even two months.

When the compacted mustard leaves a layer of white foam on the water after a certain period of time, the stone can be removed and taken out for eating or selling. Pickled vegetables can't be kept for long after they are ripe. If it is left in the bucket for too long, the color of pickles will gradually change color and mildew will appear. In addition, we should pay attention to avoid "burning the cylinder". Pickles encounter hot weather during curing, so be sure to pay attention to it. If the time is too long, as long as mildew and black spots appear at the edge of the jar or barrel where it contacts with pickles, it is "burning the jar", and the color and flavor of pickles will be seriously affected. Experienced farmers will master the pickling time according to the weather conditions, so the pickles in Pingle and Lipu taste good because they have traditional pickling skills.

Farmers in Pingle and Lipu love pickles; Farmers in Ziyuan, Quanzhou and Guanyang love to make pickled peppers. Pickled peppers look red and shiny. Take a bite, it is fragrant, sweet, crisp, spicy, sour, not spicy, refreshing and appetizing. After eating, I felt a slight fire in my stomach and I was warm all over. If you catch a cold, you will sweat on your head. It will be fine if you don't take medicine. In severe winter, ethnic minorities in the alpine mountain areas of northern Guangxi often use pickled peppers, ginger and tea to make sour pepper tea, and drink it once or twice a month to resist the cold.

Resources belong to the alpine mountain area, and the humidity is heavy, so rural farmers love pickled peppers, and every family has several pickled pepper tanks. When making pickled peppers, first sterilize the jars, dry the steam with fire, and then add mountain spring water, rice wine, earth sugar and crude salt to brew the soaked water into a fragrant and sour taste. Then choose fresh, full and bright red peppers, cut off your head with scissors, and don't break it. After drying for half a day or a day to remove the surface moisture, you can put it in a jar. How much to put depends on the size of the jar and the amount of water in the jar. Generally, pepper is put in a jar, and it is advisable to cover it with jar water. After the altar cover is covered, the eaves of the altar should be drained to seal the cover. Pepper can be eaten after soaking in the jar for half a month. As long as the jar is not deflated and soaked for a long time, the pepper tastes sweet, spicy and sour, crisp and tender, and produces fluid and eliminates dampness. If you fry bracken with pickled peppers, you can make a rare wild vegetable; If it is used to make hot pot with fresh fish and tofu, there is an interesting sentence in the resource: "I want you to swallow it tongue-tied!" " "It means that if you eat this delicious food, you will accidentally swallow your tongue, so you should tie your tongue up and eat this delicious food to avoid swallowing it. Nowadays, resource pickled peppers have gone out of the farm, entered industrial production, made in batches, put on the market, and moved to Guangdong, Guangxi and Hunan, becoming a popular local product.

Pickled vegetables and pickled peppers can be seen everywhere, and you eat a lot. However, there is a kind of "worm dish" which is rare in Dong Jia's delicacies, and it is also difficult to eat.

Dong people living in Longsheng have had the habit of catching insects, raising silkworms and cooking since ancient times. They call wasps and grasshoppers "boneless". Wasp is an insect that flies in the forest. It has a thorn on its tail, which will sting. One kind of wasp nests in trees, commonly known as "floor bee" or "oil bee"; A kind of underground nesting, commonly known as "land bee" or "ghost bee". The beehives they make are all made of branches and leaves. The nest is divided into several large and small round petals, and each petal has many small holes. Female bees lay their eggs in nine holes and then cover them with resin. In July and August of the lunar calendar, pupae are full of holes. At this time, Dong Jia should step on it first, light firewood at night, burn the bees to death, or set off fireworks to drive them away. Then pick up the hive and go home and slowly pour out the pupae. Some hives can eat one or two kilograms of pupae. Then fry the bee pupa with ghee and seasoning, golden and crisp. One end of the dining table is full of fragrance, which is really delicious. This is a delicious dish. If used to make soup, the palatable, mellow and sweet taste is sweeter and more delicious than seafood. Going to Dong's house is not the most distinguished guest. You will never want to taste the delicious food.

Another "insect dish" is grasshopper. The grasshopper is a yellow bug. There is a grasshopper in the mountainous area of northern Guangxi, with a blue body, two slender tentacles on its head, extra-large eyes, three yellow lines on its back and head, long wings, reddish feathers and a body as big as a middle finger. Because this grasshopper mostly eats corn leaves in the corn field, the villagers commonly call it "corn grasshopper", hence its name. At night, it often lies motionless on the corn leaves. Whenever the corn blooms and the corn cobs spit out whiskers, Dong Jia will go to the fields with torches to catch this crop-eating pest. Sometimes you can catch a small bamboo basket in an hour or two. When you get it back, put the bamboo basket in boiling water and burn the grasshopper to death. At this time, the scalded grasshopper was as blue and red as the prawns in the sea. Then he pulled his head and all his intestines were pulled out. There is no dirt on his stomach except the yellow grasshopper eggs. Pinch off the feet and wings, and it becomes reddish grasshopper meat. At this time, some people use it for cooking, with ginger, garlic, a little green pepper and salt. After cooking, the color is red and green, and the aroma is rich. If fried, first put the grasshopper in a bowl and mix with garlic, ginger, salt, spiced powder and so on. And soak the grasshopper for half an hour and let it breathe in salt. Then put the tea oil pan on the stove. When the oil boils, put the grasshopper in the oil pan. When the grasshopper floats on the oil surface and the color is slightly Jiao Hong, take it out and put it on the plate. It can be eaten after cooling. The aroma of this fried grasshopper is crisp and delicious, which is hard to describe in words and language. As Dong Jia said, "Fried grasshoppers are the best, hard to find in the sky and hard to find underground."

This kind of Dong Jia's "worm dish" is rare and unique, and it is difficult for people who often go to Dong Jia to meet it several times.

There are many farmers' specialties in northern Guangxi. Yaojiawu coriander, dried bamboo shoots and mushrooms are traditional folk vegetables, each with its own characteristics, which are popular among the public. Although all kinds of delicious food are full of table banquets, farmers' special dishes are still regarded as delicious food with their unique flavor.

Welcome to Guilin!