Qianxinan Food

Last updated by  at 2014/10/27

Qianxinan Featured Food:

Brush Head

This special local food’s strange name of Brush Head is derived from its shape that is similar to a head of bamboo brush and its history dates back to the Reign of Emperor Tongzhi of Qing Dynasty. Top quality wheat flour, bamboo shoot and pork being its main materials, the Brush Head is entirely made by hand. The whole making process is quite complex. Firstly the cubic of bamboo shoot is cooked in pure fresh water to get rid of its bitterness. Then the bamboo shoot cubic is cooked with lard and later it is used as stuffing. The skin or packing, as thin as paper, is made of the mixture of flour and egg. Normally three eggs go with half a kilogram of flour. It is very funny to pack the Brush Head. The cooks use a pointed chopstick to put the stuffing (the mixture of the aforementioned bamboo shoot cubic and pork) onto the skin and use the fingers to close the packing. The ready Brush Head, as big as a thumb, is big at the bottom and thin in the neck. Finally they are steamed by big fir

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Chicken Rice Glue Ball

The rice glue ball was made since the end of Qing Dynasty and the cooking method has been passed down until today through four generations already. To date this great delicacy has gone out of Xinyi. In such big cities as Guiyang (capital of Guizhou), Beijing, Shanghai, Guangzhou and Shenzhen, it is served in any restaurant that supplies typical Guizhou food. The snow white sticky rice ball is basically stuffed with chicken, pork and sesame jam. It is tender, fragrant and not greasy in taste. Small, shaped like a litchi, snow white, brilliant in look. Delicate meat stuffing, inviting smell and fresh soup.

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Zhenfeng Sticky Rice

The Sticky rice of Zhenfeng got its high reputation since Emperor Jiaqing of Qing Dynasty more than 200 years ago. Before cooking, the top quality sticky rice should be dunked in clod water for a few hours, and then the rice is steamed twice. After that the rice is stir fried on slow fire with good lard. At the same time some pork muscles which have already been preserved with a number of seasonings for days are deep fried. When serving the sticky rice, the deep fried pork slices are put on the top of the sticky rice.It is bright and attractive in outer appearance and wonderful in taste. Although the rice is fired with lark and eaten with pork, the diners do not feel greasy.

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Anlong Sanhe Soup

The name of Sanhe, which means the harmony of three, comes from the three sorts of material used for the soup -the sticky rice, White Cloud Bean and pork feet. The major material, namely the pork feet, sometimes are replaced by pig leg, pork chops or chicken threads. The White Cloud Bean gives a special fragrance to the meat soup. Vinegar and hot pepper are added subject to one’s personal preference and taste. The soup is a typical Guizhou dish that is characterized by strong and heavy taste. The soup is sold at three Yuan per bowl.

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Xinyi Two Blocks Pie

From the ancient time the local farmers began to use the newly harvest ordinary rice and sticky rice to make the Two Blocks Pie. The “Two Block” in its name refers to these two kinds of rice. Firstly the rice is kept in water for a few hours to make it softer. Later the rice is steamed and then ground into rice paste. The rice paste is shaped as pie when it is still hot. In the past it is a snack food, but now it is an important dish of formal banquet. Delicious, not greasy and good pleasant to the eyes as well.

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