Shangluo Featured Food:
Shangzhou Persimmon Candy
Every October in golden autumn, people in Shangzhou Mountainous area would pick up the fresh persimmon and store them. When the Spring Festival is coming, they would take out the persimmon to make candy, which is used to fete their guests during February in Chinese Lunar Calendar. This kind of persimmon candy has fresh color, which is also sweet-smelling, taste like honey. They way of making Persimmon Candy is: first pick up the ripe persimmon and pound with a pestle in a hollowware until it become paste; then wrap the paste with a filter cloth to leach the juice and remove the dregs. Put the juice into the hollowware to boil until it becomes paste again, and it is the purple mauve delicious persimmon candy when it is cool. At last put them into a jar and cover tightly. Then it won’t turn bad around the year. When you want to taste some, cut a lump and eat together with yellow wine or yam cake, um, so good!
Longju Village Clover And Danxiang Clover Powder Braising Meat
Danfeng County was called LongJu Village in the ancient time. The people here plant a kind of savory clover, which is used for seasoning just like Chinese cinnamon, pepper and Chinese prickly ash. It can cook, braise or fried with meat, fish or vegetables. The sprout can also be eaten, but not for seasoning. People in LongJu Village often call the ordinary clover Wild Clover, and the Savory Clover is called Home Clover. The appearance of these two kinds of clover is almost the same, but the fragment, quality and usage are quite different.
Jinan Apricot Vinegar
Apricot Vinegar is a special local product in Jinan. The apricot vinegar is deep red and smells delicious. If you often taste it, it can not only stimulate appetite and is also good for stomach and health. The way of making apricot vinegar is: pick the ripe apricot and remove the core, put it into a porcelain jar and pound with a pestle. Pound the apricot and then cover the jar tightly. After three month the apricot will go sour, take the apricot out and mix with the clean bran. Put the mixture into the jar again and cover tightly. Two days later pour the mixture on a white cloth to leach out vinegar, which can be held with a jar. At last, mix the vinegar according the proportion: 50 gram alcohol per 50 kilometer vinegar. Cover the jar tightly again. The longer the vinegar, the better the vinegar tastes.
Shangzhi Meat, which enjoys a long history and high reputation all round China, is a must when People in Shangluo warmly treat their guests. The reason why Shangzhi Meat is so popular is that it owns a special stuff, Shangzhi, a kind of Chinese herb. Every spring, people from mountainous area would pick up the fresh and tender Shangzhi leaves and dry the leaves up or scald them in the spoiled water and then airing. By this way they could keep the leaves for a long time and could eat when they want. The way of making Shangzhi Meat is like this: first you should choose the best rib side meat together with three-layer-streaky-pork. Cut it into pieces after fry it and put it into the plate. Make Shangzhi Herbs soak in the boiled water to make it unfolded and clean. Pick the up part, about 7 to 10cms long and cut it into slices. Dust the Shangzhi Herbs on the meat together with some shallot, five spices (fennel, cinnamon, clove, star aniseed, and prickly ash) and ginger powder or other co
Shangzhou Fried Shihe Noodles
Shangzhou Fried Shihe Noodles (kind of noodles made of mixture of buckwheat flour, Chinese sorghum and persimmon): In winter, when people in Shangzhou Mountainous area are free, they would like make this kind of Shihe Noodle, which is delicious and easy to make. It is said that if you have half bowl of this kind of noodle you will not be hungry for a whole day. So it’s very popular among the local people. This Shihe Noodles are golden and possess great tenacity.
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