What's delicious in Mingyue Mountain?

I believe many friends who like to travel know that every time they visit a scenic spot, they will learn about the local food first. After all, food is the most important thing for the people, and local specialties must be tasted. Today, Bian Xiao will recommend the delicious food of Mingyue Mountain to everyone. Let's have a look!

1, Mingyueshan Hot Spring Tofu

Mingyueshan hot spring tofu is made of locally produced soybeans with warm soup, and the new soybeans with neat particles, no impurities, no insect eyes and no mildew and deterioration are better. In addition, you need to soak in selenium-rich hot spring water. It takes eight processes before and after, and the selenium-enriched hot spring tofu in Mingyueshan can be made successfully. Take fresh tofu and cut it into two pieces, then cut it obliquely; Add cooked lard into the pot. When the fire reaches 60% heat, oil the dried bean curd for 2 minutes and take it out for later use. Then put the lard in the pot. When the fire reaches 60% heat, stir-fry the sliced meat and dried chili in the pot at the same time, then add cooking wine, soy sauce, dried bean curd and fermented soybean for 3 minutes, and then add green garlic, lard and monosodium glutamate. Sprinkle with sesame oil. This kind of tofu is made of meat and vegetables, with golden color, rich fragrance, smooth taste and long aftertaste, which is very beneficial to human health.

2. Mingyueshan thorn chicken

Legend has it that many years ago, there was a poor scholar in Huachi Town. He studied abroad and went home for the New Year. The road is snowy and snowy. After returning home, the old mother asked him what he wanted to eat, and he said, "It's tasteless." Then, the old mother made a bowl of chicken killed in the New Year, and the jar was pickled with pepper, garlic and rice vinegar. When the chicken is cooked, it will give off an attractive fragrance. Suddenly, the poor scholar asked his old mother what she had cooked. It tastes great! The old mother added a bowl of chicken soup with sour pepper. After the scholar finished drinking, his appetite increased greatly and he said, "Another bowl"! Sweat when you are full. The next day, the scholar recovered from his cold. He remembered that yesterday's chicken soup with sour pepper could cure a cold. Three years later, after the poor scholar became an official, he was still thinking about his mother's hot and sour chicken, but at this time his mother was gone, so he named this hot and sour chicken "barbed chicken", also known as "New Year chicken", to commemorate his mother and miss his hometown.

3. Artemisia argyi in Mingyue Mountain

In the spring of March, the street flowers bloom. Artemisia argyi is fragrant, green, fragrant, not sharp, lovely, soft, sweet, smooth, healthy and green, and has health care function.

The famous villagers in Aiba village often pick tender seedlings before and after Tomb-Sweeping Day, cook them, knead them into rice noodles and make cakes, which are delicious and delicious. After cooking, mugwort leaves turn dark green. It can be steamed or fried, and it tastes delicious. During the period from Tomb-Sweeping Day to Dragon Boat Festival, Artemisia argyi leaves are fresh and tender, which is the best time to eat.

4. The bright moon reflects Shi Wa.

Yueming stone frog is an innovative famous dish in Yichun, Jiangxi Province. At the Jiangxi Food Festival held by the Department of Commerce, it was favored by the governor and various food experts and was rated as one of the top ten famous dishes in Jiangxi. The raw material of this dish is selected from Se-enriched Shi Wa grown in Mingyue Mountain for more than 3 years. It is a good product of natural health and longevity, and it is cooked by the original ecological spring water of Mingyue Mountain. Shi Wa's living habit in Mingyue Mountain is to stay at home during the day and come out at night. The name of this dish means "There is moonlight in the pine forest, mountains and rocks go upstream, and Shi Wa is all over the mountain".

Shi Wa, the scientific name of Rana spinosa, is a unique and precious product in the southern mountainous area of China. It is a barometer of the ecological environment and is known as the living ginseng of the mountain spring. Shi Wa in Mingyue Mountain lives in a clear and pollution-free flowing mountain spring all the year round, and feeds on active insects such as earthworms, shrimps, crabs, moths and mosquitoes. Shi Wa is big and tender, delicious and rich in nutrition, which has important edible, health care and medicinal values. It is the frog with the most flavor and nutritional value among all frogs at present. Its meat contains high protein, amino acids, calcium, phosphorus, iron and vitamins, and is low in fat and cholesterol. Known as the king of frogs by foodies.

5, Mingyueshan farmhouse bacon

The best time to smoke bacon in Mingyue Mountain is from June 10 to February of the following year. Bacon can only be smoked when the weather is getting colder and colder. Before smoking, put the prepared fresh pork on the rivet (the meat is tied with rope and belt, and Tujia people usually use wild palm leaves as rivets). Then touch all parts of the meat with salt. This must be done by hand. Marinate for about 3-7 days, take out and air dry for 1-2 days, and then put it on the lower shelf for slow cooking. Dong's term of office ranges from one month to ten days, which is generally more than ten days in our countryside. So if you want to buy authentic bacon, you must buy it after 10 every month.

Bacon's characteristics:

Good bacon, cooked and sliced, is transparent and shiny, bright in color, with yellow in red, mellow in taste, not greasy at the entrance, thin and not stuffed with teeth, not only has a unique flavor, but also has the functions of appetizing, dispelling cold and promoting digestion. Hubei bacon has maintained the characteristics of good color, fragrance, taste and shape, and is known as "cook the meat Baixiang".

Bacon has the characteristics of constant meat quality, lasting flavor and long-term preservation from the processing, production and storage of fresh meat. This kind of meat is smoked by cypress branches. Mosquitoes and flies don't climb in summer, and they don't go bad for three days. This is a unique local flavor food.

6, Yichun Mingyue Mountain Moon Bun

Yichun Dabao is a famous snack in Yichun, which makes many citizens and tourists salivate with its unique taste. It is not only the favorite breakfast of Yichun people, but also the delicious food that tourists must order on the table. Yichun big steamed bun was recommended by People's Daily as "Top Ten Steamed Buns in China".

Yichun big steamed bread is the most representative one; Moon-running steamed bread in Mingyue Mountain;

1. The big steamed buns are full, and the cages that usually sell steamed buns are only enough to steam a Yichun big steamed bun;

2. The big steamed buns are made of exquisite materials. The stuffing adopts natural ecology, which is healthy and pollution-free. The choice of meat must be local pork raised by the mountain people. There are clear requirements for the proportion of fat and thin. The stuffing is not ground by machine, but chopped by hand; The stuffing of the day is used up on the same day to ensure delicious taste;

3. The water for making big buns must be good mountain spring water. The Yichun big steamed stuffed bun in Mingyue Mountain uses selenium-enriched hot spring water and noodles to make the steamed stuffed bun sweet, fragrant and soft.

4. The big steamed stuffed bun tastes good, and the steamed stuffed bun that just came out of the cage bites it down. The first feeling is that the skin is particularly soft, soft and sweet, and it has the feeling of melting in the mouth; Eat it again, and the soup will flow out of the steamed stuffed bun, not as juicy as the soup bag, but just right. This soup makes steamed buns taste fresh and tender; The stuffing is pure meat, but it tastes fresh but not greasy;

At first, it was called honey steamed stuffed bun. Because it is as big, round and bright as the moon. After eating it, everyone called it-the Goddess Chang'e flying to the moon Goddess, Moon Bag and so on. Gradually, the moon bag is open to tourists and diners.