Enping has delicious food there.

"When will the Lijiang River turn to Enping?" People who have been to Enping, which has the reputation of "the hometown of hot springs in China", all linger for its green water river in Ming Che. It is such a clear spring that gave birth to Enping's famous paparazzi goose, salted sunflower, mountain pit fish, mountain pit snail porridge and pig hand pot. ...

It's not easy to eat pure Enping food in a big hotel downtown. You should try shallow snack bars, such as "Paparazzi Goose" in Fozui, snail in Datian Town or Naji Town, and midnight snack in enping city Dongdi or Tang Sheng Town Changdi.

According to diners, next to Xikeng Reservoir in Niujiang Town, there is a private holiday villa known as "the most romantic in the Pearl River Delta". All the shopkeepers and chefs are authentic Enping people, who eat authentic Enping dishes in the morning, noon and evening. So people who eat must follow Xiang.

Enping people attach great importance to the original flavor of food. Master Liang here told us: "It's actually very simple to cook these enping dishes. Enping has good mountains and rivers, high soil quality and little environmental pollution. Both vegetables and meat are delicious. Do not need any fancy and complicated treatment. Choose matching materials, add basic seasonings and cook together. "

In order not to spoil the original flavor, they must "stew" soup, "nest" cooking and "stew" cook the meat.

Soup-"stew"

Guangzhou people like to cook soup with old fire, while Enping people like to stew soup. The famous stews are "Three Snake Soup" and "Le Cai Yuji Soup". The mountains in the northwest of Enping are high and the forests are dense, which is the main producing area of delicacies such as snakes. In the season of "autumn wind, three snakes are fat", the well-known nourishing soup "Dragon Tiger Phoenix Club" is sold in both big and small restaurants and even street take-away stalls. Namely cobra, golden ring snake and silver ring snake. With a variety of medicinal materials such as old hens, it strengthens the waist and strengthens the stomach. A cover will take a long time to stew. Soup must be stewed in the shape of soup before serving. I think I can guess how delicious this soup is for a few minutes. It is widely circulated that this soup has a good effect on rheumatic bone pain.

Meat-want to "stew"

Enping people mainly eat light food in spring and summer, especially green leafy vegetables, which are said to have the effect of reducing fire and clearing heat. But once you step into autumn and winter, it is difficult to compete with the desire of "meat".

The famous "Paparazzi Goose" can be seen everywhere in Wuyi, but it is said that Enping is the most "positive" and has the highest exposure. In the Buddha's Mouth, not far from the villa, there is a whole row of large-scale restaurants, all of which attract diners with "paparazzi geese". Is it because this goose looks like a dog? Of course not. Because the cooking method is similar to roast chicken. Fry the goose in oil a few times, add ginger, garlic, fermented bean curd and water, and stew thoroughly. The famous "Paparazzi Goose" is not complete until the goose has eaten all the juice. It tastes like dog meat cooked by local people.

Whether it's Enping's special red roast goose, traditional braised beef bones with eyebrow beans or old-fashioned braised pork hands, the method is quite simple. Ingredients come and go, but sufu, onion and garlic, soy sauce, and then water. The only test of a chef is whether his cooking is accurate. As long as it is cooked enough, the stew will be tender, smooth and salty. After a person swallows a piece of meat, he still sucks the gravy left between his fingers and lips.

Dish-want a "nest"

This is the specialty of enping cuisine. At present, people advocate the concept of healthy eating, and many "poor dishes" that used to be common in ordinary people's homes have become dishes for entertaining guests.

What is a nest dish? That is, first fry garlic and drain the water, then put the vegetables and meat after the water is boiled, roll them twice, and then put them in a big porcelain pot. It is said that Enping people think that only this cooking method can best preserve the original flavor of Enping high-quality vegetables.

The most distinctive feature of Enping is the withering of bean leaves. It is a four-in-one dish of loofah, beans, bean leaves and fresh soybeans. The bean leaves are the most tender at this time. Smooth taste, no bitterness, because it can remove fat and is rich in chlorophyll, which is very popular with dieters. There is also dog liver dish, which tastes a bit like happy food, but it is not as smooth as bean leaves.

Eating Le Cai is probably the most delicious. This dish is named for its prickly body. Another major feature of Le cuisine is its rich flavor. Some people say it smells like smelly grass, but Xiaoji thinks it tastes a bit like olives. Locals will make pork liver and pork slices, lobster sauce and garlic, or diced pork and scrambled eggs. ! Enping's taro seedlings are as simple to cook as taro. Take fresh taro, peel it with a knife, wash it, then take garlic out of the pot and add water, ginger, mushrooms, taro seedlings, taro seeds and fat pork. Taro seedlings absorb the fragrance of various ingredients, but taste like fresh green eggplant. However, the taro seeds are waxy, the twist is refreshing and slippery, and it is also mixed with the fragrance of meat, mushrooms, onions and garlic, which really makes people feel a little unbearable.

Authentic staple food-

■ Enping Seto: The entrance is soft, tough and slippery.

During the Mid-Autumn Festival, Seto powder was the staple food in the northern part of Enping County. In the past, flour was made by hand, and the process was very complicated, so several families had to make it together.

First, choose good quality October rice and dry the rice noodles for later use. When making, boil water, add rice flour to cook, mix with raw flour, rub vigorously and roll into cylindrical dough. When the dough is kneaded, the vermicelli will not break, and the entrance is soft, tough, cool and smooth. Therefore, rubbing powder is the key process. After the water boils, put the powder trough on the pot, put benches at both ends, put the kneaded powder dough in the hole of the trough, plug it with a cork, then put one end of the wooden stick into the extrusion hole of the powder trough, and several people at one end push it down hard, and the vermicelli will drill out of the small hole at the bottom of the powder trough and fall into the pot. After cooking, take it out, rinse it with cold water and take it out. When eating, scald it with boiling water, a thick soup made of duck meat, bones, red dates, Beiqi, Lycium barbarum and mushrooms. Into a unique seto powder. If you add sugar to soju, it will have another taste.

■ Rice porridge is versatile: pursuing the original taste

From the way Enping people eat porridge, you can fully understand Enping people's loyalty to "original flavor". They don't even want to add anything to the white and thick rice porridge. Many people like to drink rice porridge Soak white rice in vegetable oil and boil it out with spring water, which is sweet, smooth and mellow. When eating rice porridge, they also provide hundreds of side dishes, such as beans, peanuts, pickles and so on. Let every bite have a different experience. The most common collocation is scalded with boiling oil and then steamed soft fry. Fish fry were born in the mountains and streams of Enping, and generally stopped growing after reaching the length of an index finger.

■ "Enping Burning": 500 years of history

When Tomb-Sweeping Day came to Enping before and after, he might meet a stall selling baked wheat cakes in the streets. This small "Enping Shao" has a history of 500 years and is famous for its unique flavor. According to the custom in the city, when a man and a woman get married, the man will use baked wheat cakes as a gift cake, while the woman is called "getting a cake" instead of getting married. Enping people who work in other places are always called by neighbors or friends to buy baked wheat cakes and go back to taste them, which shows their reputation.

Nowadays, sesame cakes are made of glutinous rice and sticky rice flour mixed with white sugar, accompanied by frozen meat and sesame seeds. It is said that before the 1950s, they were made of yellow sugar. It's very special to burn both sides of this sesame seed cake at the same time. There is an open flame above and a charcoal fire below. The surface of the baked cake is brown, but the bottom is tender white, which is very mouth-watering It tastes soft and delicious, fragrant but not vulgar, sweet but not greasy.

Special food-

● Shankeng snail → Shankeng fried snail, Shankeng stewed snail porridge.

Autumn wind is the best time to eat mountain pit snails. Boiling snails in mountain pits is more particular. The best way is to soak the snail in clear water to remove impurities in the shell, then soak it in chicken soup at room temperature to increase the sweetness of its meat, and then clip off the snail shell at the tip to make it easy to taste and eat. When frying, it should be accompanied by condiments such as green pepper, perilla, ginger and onion. When used in porridge, it retains its sweetness. Datian Town near Jinjiang Hot Springs and Naji Town near Jinshan Hot Springs are the most famous.

● Cassava → "dog tail" powder

Landy and Tian Liang, Otawa are famous for their rich cassava, which is also used by local people to make unique "dog tail" powder.

It takes the most time to make this powder. Cassava flour, flour and glutinous rice flour are mixed in proportion and kneaded into dough, and then kneaded into vermicelli with thick ends and thick middle by hand, which looks like a dog's tail. Boiled with shredded radish and pork red, the vermicelli becomes crystal clear. Although it looks like the common silver needle powder in Guangzhou, the "dog tail" powder is more cotton and less sticky.

● Papaya → Boiled Papaya Acid

Hengbei is rich in high-quality fruits and vegetables. Half of the fresh vegetables sold in meat markets in Enping every day are grown by farmers in Hengbei. Like that kind of big papaya with thick meat and sweet taste, it can produce hundreds per mu, which is most suitable for stewing soup or rock sugar, and the ingredients are high-grade. But the master introduced Xiaoji to Enping people's own way of eating-boiled papaya acid. Cut fresh papaya into small pieces with a thickness of about 5mm, add ginger slices and peanuts, add water to cook, finally add white vinegar or black vinegar, add appropriate amount of sugar, and boil. Papaya is crispy with peanuts, sour and sweet, and it is very refreshing. This is a great choice for the next meal!