What special food snacks are recommended in Yibin, Sichuan?

Yibin, Sichuan has an ancient traditional history of 1000 years. People here began to live a happy and comfortable life. The climate is pleasant, the grain industry and agriculture are very developed, and wealthy people begin to make and invent all kinds of foods, among which many special foods have appeared. Here, I would like to share with you the recommendation of Yibin's special cuisine in Sichuan.

This is not tofu, but maltose made by indigenous methods.

We call it sesame candy.

Ding dong,

Selling sesame candy,

When the sesame candy is sold out,

Selling women.

This is a local folk song that I remember deeply when I was a child (if it is a folk song).

I never understood why I should sell my wife after the sesame candy was sold out. But I always remember the "tinkling" sound made by the peddler of sesame candy knocking on the small sugar cutter with a small hammer, and I also remember the sweet taste of sesame candy and the smell that it almost stuck my teeth in that era when snacks were scarce.

Vendors selling sesame candy are generally middle-aged men, carrying burdens or backpacks, which contain a large piece of raw maltose like a stone, and the color is milky white (or ivory white). When crossing the village, he had a small hammer in his right hand and an iron knife in his left hand. The voice is crisp and pleasant, "Ding Ding, Ding Ding". Birds and dogs crow and chickens and ducks crow all over the country, which is accurate.

I used to be one of those greedy kids.

Now that I think about it, it may be because I was young and inexperienced. Although I was poor when I was a child, it seems that I unconsciously left some habits that can be called the sequelae of poor childhood, but I didn't leave a deep bitter feeling in my heart.

I think this may be because my parents worked hard and shouldered all the hardships.

Looking back on childhood now, I can always feel the sweetness in some small things.

For example, my mother saved a few cents from her fingers and let us buy some raw maltose that can almost stick our teeth off. For example, in the summer afternoon at my grandmother's house, my aunt made ice powder in an indigenous way. For example, my aunt, who can't remember her name, is pushing a scooter all over the street, brushing a diamond-shaped lattice with a bamboo stick like Xiao Li's flying knife, and pouring a bowl of thick brown sugar juice sorbet that surprised her childhood.

Gaoliang is a very distinctive traditional snack, which is popular in Yibin, Zigong, Neijiang and Leshan in Sichuan.

Unlike other cakes made of rice, the highlights look like suet white jade. It tastes fresh, refreshing and smooth in your mouth. In hot summer, it is a rare summer product to eat after being chilled in cold well water for a period of time.

The most pleasant thing when I was a child was when I was in a daze after a nap. Suddenly, in the long and short cicadas, I heard the aunt pushing the scooter shouting-"buy a cold cake!" " There was only one sound, and the people who were originally in a daze immediately refreshed and quickly grabbed the 20-cent ticket that might have been saved by selling old newspapers and books and ran towards the scooter. "Come, have a bowl!"

With a smile on her face, the aunt quickly brought out a bowl of condensed cake from under a layer of gauze, and pulled it quickly with a thin bamboo piece that looked like Xiao Li's flying knife. The cake in the bowl was diamond-shaped. Then I watched her pour two spoonfuls of thick brown sugar water from a small clay pot on a cold cake like suet and white jade, and felt that the greedy insects in her stomach were going to climb out of her throat.

The selection of traditional cold cakes is very simple. The main raw materials are organic rice, ultra-deep natural well water and natural organic brown sugar. The whole cooking process is not doped with any pigment additives, which is really green, healthy and pollution-free.

Highlighting not only tastes sweet and soft, but also tastes refreshing and delicious. It also has the effects of detoxifying and expelling pus, diuresis and detumescence, clearing away heat and dampness, strengthening the spleen and stopping diarrhea. Because it is made of rice slurry and mixed with pure brown sugar juice, many women also regard it as beauty beauty's summer food for promoting fluid production and quenching thirst.

Ice powder is another traditional snack that adorns my childhood memories. As far as I can remember, this snack was also liked by men, women and children at that time, and it was once popular in villages and towns, streets and alleys.

The main raw material of ice powder is the seed of a plant called Physalis alkekengi (also called ice powder).

In the past, ice powder was made by rubbing ice powder seeds with hands and then using limewater. The production method is troublesome and difficult to master, and it is generally difficult for inexperienced people to make it successfully.

As far as I can remember, my aunt is good at it.

The first bowl of ice powder I ate in my life was made by my aunt at my grandmother's house.

I still remember that my aunt was very young at that time, less than twenty years old, and loved to wear skirts and high heels. She has natural double eyelids and big eyes, long black hair and fluffy bangs on her forehead, which is a fashionable hairstyle.

My tall and hardworking aunt was almost a symbol of beauty in my eyes at that time.

In that era when cold drinks in refrigerators were not popular and it was difficult to eat ice cream in small places, ice powder was cold, sweet, tender and refreshing, which was once a sacred product for me and many people to relieve summer heat.

According to legend, ice powder began in Wuyang (now pengshan county) in the Ming and Qing Dynasties, and its founder was named Wang Weiyuan. The ice powder it produces is called "Weiyuan Ice Powder" in history.

Weiyuan ice powder was originally sold only in pengshan county, and then gradually spread to surrounding cities and counties, and spread all over Sichuan in the middle of Qing Dynasty.

It flourished in the late Qing Dynasty and reached its peak in the 1970s and 1980s. At that time, many people in Pengshan planted several strains of ice powder (fake yogurt) at home, and all the streets were filled with ice powder. Pengshan's ice powder seeds were brought to all parts of the country by educated youth, and the hometown of ice powder is famous all over the world.

People from other provinces went to Sichuan to taste Pengshan's "Weiyuan Ice Powder", which was both surprising and regrettable. Surprisingly, ice powder is delicious and magical. Unfortunately, you can't buy ice powder outside Sichuan. At most, you can bring some ice powder seeds back and rub them yourself. Many people can't get it right. Even if it's made, it's still not as delicious as the "Weiyuan Ice Powder" in Pengshan, Sichuan. This makes many mainlanders regret it.

Later, due to historical changes, refrigerators flew into the homes of ordinary people, and emerging summer drinks such as soda, ice cream and ice cream came into being. This unsanitary and troublesome snack in difficult times has gradually faded out of people's sight.

But for me, in those years of material shortage, the ice powder that brought me deep satisfaction and a little coolness in the hot summer, together with those carefree and leisurely summers spent at my grandmother's house, and my beautiful and youthful aunt, will never be forgotten.

These memories are like a thin thread. No matter how old I grow and how far I have gone, I can instantly become a little girl and bring it back to my childhood as long as I think about it.

The famous Yibin burning noodles.

Speaking of burning noodles in Yibin, many friends are already quite familiar with it. Bian Xiao put it in the final position, not because its taste and reputation are far better than the first three films, but because it is really rare to make the most common pasta so delicious. Before it's too late, I'll give you a bowl of delicious "Yibin burning noodles" first.

Yibin burning noodles, formerly known as Xufu burning noodles, is the most distinctive traditional snack in Yibin, Sichuan, formerly known as fried dough sticks noodles. Because its oil is heavy and anhydrous, it is said that it will burn immediately after ignition, hence the name burning noodles.

When did Yibin burning noodles originate?

When did Yibin burning noodles originate? It's really hard to say that Yibin people have the habit of eating pasta in the morning since ancient times. It is said that some people started to run the burning noodle business in Qing Dynasty, which has a history of at least one hundred years. However, if the development of ancient production technology is counted, the burning noodle history in Yibin can be traced back to earlier.

196 1 year, Chairman Zhu De visited Yibin and tasted the authentic Yibin burning noodles. He was full of praise and spoke highly of it, saying, "I haven't eaten this kind of noodles for decades, and I hope to pass it on." Since then, burning noodles in Yibin have gradually become synonymous with local food culture, and burning noodles have also become an indispensable part of local residents' lives.

The hometown of burning noodles-the first city of Wanli Yangtze River

Yibin, formerly known as "Dao", "Rongzhou" and "Xuzhou", borders the Yangtze River in the east, Liangshan in the west, Yunnan in the south and the hinterland of Sichuan in the north. Located at the junction of Sichuan, Yunnan and Guizhou provinces, the Yangtze River is zero kilometers. Therefore, it has been known as the first city in the Yangtze River since ancient times, and it is also the origin of the famous Wuliangye, so it is also called "the wine capital of China". In addition, Yibin is also the starting point of the Southern Silk Road and is known as "the half of Gu Rong in the southwest".

Its flavor is endless, returning to the original.

There are many kinds of burning noodles in Yibin. The most popular method is to take local high-quality noodles as the mainstay, cook the noodles, remove the alkaline taste, and then add broken rice buds, ground sesame oil, fresh suet, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, pepper, pepper, monosodium glutamate, chives, pea tips or spinach leaves.

The cooked burning noodles are loose and bright in appearance, fragrant and spicy, heavy and waterless in oil, delicious and refreshing, and can be used as seasoning for wine and vegetables. In addition, the local people have also created a variety of practices, such as burning noodles with meat and noodles with soup, which not only retains the delicacy of burning noodles, but also makes people who like meat and noodles with soup full.

It is worth mentioning that a bowl of special soup is indispensable for eating burning noodles. This bowl of soup removes the dry mouth of dried noodles and moistens the mouth, tongue and stomach. This soup consists of lard, laver and bean sprouts, sprinkled with fine salt and pepper. It tastes light and delicious. Drink a few mouthfuls before eating, clear the esophagus and stimulate appetite. After eating noodles and drinking more, fresh soup becomes food. Add some vinegar, vinegar will be more appetizing and promote digestion. Drinking it will relieve people's fatigue and refresh their memory of this bowl of good noodles. A bowl of noodles and a bowl of soup will make you memorable.

Today, with the increasingly developed social economy, people's living standards are gradually improving. On the dining table, there are usually more chicken, duck and fish with strange taste, while Yibin burning noodles are still a bowl of plain noodles and a bowl of soup. If you savor it carefully, you will feel that life may only be in this bowl of plain noodles, and the spicy, sweet and sour feelings are very comfortable. Isn't this a good way to simplify the complex and return to the original?

Nutritional value of burning noodles

Burning noodles are rich in sweet and smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the functions of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, as well as thiamine, riboflavin, fiber, vitamin A and three kinds of amino acids, which have a good effect on insomnia, dreaminess, palpitation and yawning.

A bowl of burning noodles can be used not only as snacks, but also as staple food. It is not as gorgeous as exotic fruits, nor as precious as big fish and prawns, but it has a natural and authentic fragrance with endless aftertaste. Often eat such a bowl of pasta outside, you will feel more cordial, perhaps because of food and life. After tasting too many exotic fruits, a bowl of ordinary vegetarian noodles makes people feel more memorable and gives people a feeling of being at home.

Three thousand foods focus on pure natural and original ecological foods, pay attention to three thousand foods and pay attention to healthy life.

Yibin, the first city of Wanli Yangtze River

As a native of Yibin, today I will talk about my big Yibin.

The Yangtze River originated from the detachment of the Qinghai-Tibet Plateau and has never been called the Yangtze River. The lower reaches of Tuotuo are Tongtian River and Jinsha River, until Yibin City, Sichuan Province, where Minjiang River and Jinsha River meet to form the Yangtze River. Therefore, Yibin, Sichuan is called the first city in the Yangtze River.

Wanli Yangtze river first city

There are many delicious and interesting things here.

Yibin burning noodles is one of the most famous foods? View from a height or a distance

Yibin burning surface

Burning noodles is one of the most distinctive traditional snacks in Yibin, Sichuan. Formerly known as Xufu burning noodles, formerly known as fried dough sticks noodles, it is named after the oil is heavy and waterless, and it burns when it is ignited. Local high-quality noodle snacks are selected as the main ingredients, and Yibin broken rice buds, sesame oil, fresh vegetable oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, fine peppers, monosodium glutamate, leeks, pea tips or spinach leaves are used as the auxiliary materials. The noodles are cooked, picked up and dried, and the alkaline taste is removed, and then the seasoning is added according to the traditional process. Because burning noodles are plain noodles, after the reform and opening up, some new members have appeared in the burning noodles family, such as burning noodles with meat, burning noodles in soup and so on. The ancient burning noodles bring more taste feasts to Yibin people who like it.

Yibin burning surface

Yibin burning noodles are delicious. Anyone who doesn't like pasta likes it.

I still remember when I was in high school, there was a noodle seller outside the school. Yibin's burning noodles were super delicious. At that time, I would eat it every time I left school, and I asked my boss to give me the hottest and most numb food. Really super cool.

In addition to burning noodles in Yibin, there is one thing that can remind people of Yibin as long as it is mentioned, and that is Wuliangye, the pillar industry of Yibin.

Wuliangye icon

Wuliangye is a kind of Daqu Luzhou-flavor liquor produced in Yibin, Sichuan. Fermented from five kinds of grains: wheat, rice, corn, sorghum and glutinous rice, it is unique in China Luzhou-flavor liquor. Yao Zixue Qu brewed by Yao family in Yibin in Song Dynasty is the most mature prototype of Wuliangye, which uses five kinds of grains: soybean, rice, sorghum, glutinous rice and buckwheat. In A.D. 1368, Chen Jicheng Yao, a native of Yibin, summed up Chen's secret recipe, which was called "miscellaneous grains wine", and was renamed "Wuliangye" by Juren in the late Qing Dynasty. ?

Wuliangye

Wuliangye, I can only say that for a poor family like me, I can't afford it.

Every time I go home, my classmates say, what are your specialties there? I want to take some. I feel helpless. It's the most famous specialty in our country, but I can't afford it.

Authentic Wuliangye, poor children's paper is really expensive.

In addition, Yibin has many famous scenic spots.

Such as bamboo sea in southern Sichuan?

Shunan bamboo forest

Bamboo Sea in southern Sichuan is a national AAAA-level tourist attraction, located at the junction of Changning and Jiang 'an counties in Yibin City, Sichuan Province, with an area of 120 square kilometers, a core scenic spot of 44 square kilometers and a vegetation coverage rate of 87%. More than 70,000 mu of bamboo forest covers 27 mountains and more than 500 peaks. It is known as the ocean of bamboo and the best in the world. It is also known as the four wonders of southern Sichuan with dinosaurs, stone forests and hanging coffins. ?

Bamboo Sea in the Morning Light

Bamboo sea in southern Sichuan is famous for its masculinity, danger, quietness, masculinity and beauty. It integrates mountains and rivers, caves, lakes and waterfalls. Two scenic spots 134 scenic spots, including Emperor Temple, Tianbao Village, Xianyu Cave, Qinglong Lake, Colorful Waterfalls, John Wan Scenic Area, Ancient Battlefield, Guanyun Pavilion, Emerald Corridor, Chashan, etc. ?

Shunan bamboo forest

Bamboo sea in southern Sichuan, in spring, Hsinchu is everywhere, and business is abundant; In midsummer, tender bamboo turns green, trees cover the sky, waterfalls fly, springs gush, and the climate is cool; In autumn, bamboo forests sway, and green bamboo forests are dotted with red leaves; In the dead of winter, Lin Su, green branches and white snow set each other off. ?

Shunan bamboo forest

The bamboo sea is really fun and the scenery is beautiful. If you eat in Zhuhai, it is basically related to bamboo shoots, but it is still delicious.

I remember the first time I went, it was the eleventh day of senior three. There are too many people, and there is a traffic jam all the way. Don't go out to play on May 11th holiday. There are people everywhere and traffic jams everywhere.

Shunan bamboo forest

Shunan bamboo forest

Xingwen Shihai is also very good.

Tianquandong

Xingwen Shihai is located in Xingwen County, Yibin City, Sichuan Province, in the transition zone between Sichuan Basin and Yunnan-Guizhou Plateau, with a total area of about 156 square kilometers. It is a world geopark and a national scenic spot. Its geological relics mainly include: Permian geological profile, surface karst topography, sinkholes, caves, cave deposits, waterfalls, dissolved valleys, paleontological fossils, storm rock deposits and so on. The most famous is the sinkhole, which is the place where China first discovered and studied sinkholes.

Xingwen is a good place, but it is prone to earthquakes, but it is not big, and there are often small earthquakes of magnitude 4.0.

Sinkhole

Coupling peak value

There is also the ancient town.

Like Lizhuang Ancient Town?

Lizhuang Ancient Town

Lizhuang, a cultural and historical relic, tells the story of the vicissitudes of the Anti-Japanese War, an ancient town that can embody the traditional culture of China and cultivate the spirit of the Chinese nation. It is located on the south bank of the Yangtze River in the eastern suburb of Yibin City, Sichuan Province, and is known as "the first ancient town of the Yangtze River". Lizhuang, with a history of 1460 years, is a thousand-year-old town near the Yangtze River. It thrives on the Yangtze River, forming a natural landscape of "the river leads to Minshan, circulates the Chuze River, peaks and mountains, and shows the source of immortals". It has a pleasant climate, flat terrain, convenient land and water transportation, a long history, rich cultural landscape, less commercial atmosphere and more simple cultural atmosphere. ?

Walking into the alley of Lizhuang ancient town, you can really feel the long and simple humanistic atmosphere.

Lizhuang Ancient Town

Lizhuang Ancient Town

Lizhuang Ancient Town

Lizhuang Ancient Town

When it comes to Lizhuang ancient town, we have to mention its three whites, white meat, white cake and white wine.

Lizhuang white meat

I have to say that this white meat is really delicious, fat but not greasy, and it melts in the mouth. People who don't eat fat like me like it. ?

Lizhuang white meat

It's really amazing to watch the chef's knife skills.

Lizhuang white meat

White cake is also super delicious?

Li Zhuang Gao Bai

It's this kind of thing, it's delicious, it melts in your mouth and won't give people a bad feeling.

Li Zhuang Gao Bai

As for white wine, I have never drunk it. I brought two bottles back for grandpa when I went. According to his old man's house, not bad.

In addition, there is a place located in a corner of Yibin-Guanyin, where there is a kind of Baba, which will only be made during the New Year. It is also super delicious. It is said that only Guanyin and two or three surrounding towns can cook this dish. ?

Caocaoba

Caocaoba

It looks similar to the Ye Er Dam in Chengdu, but there are many differences. For example, the leaves of the bag are different, and the stuffing inside is different. There is a grass growing in the ground, and it is said that this grass is not everywhere.

Well, as a baby from the countryside, I haven't traveled much. I have been to Yibin, seen and eaten so much.

You can get to know the charming Yibin by yourself, experience the enthusiasm and passion of Bashu people here, and learn about the local customs and historical laws here through a series of food and entertainment activities.