Brush Head, Qianxinan
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 fire for five or six minutes. The finished Brush Head, shining and yellow in look, is eaten with chicken soup, pepper powder, sauce and green shallot. Hot, fragrant, soft, tasty and refreshing.