[Taste of China] Pingle Eighteen Brews, No Vegetables, No Brews

　　China News Agency, Guilin, February 23rd, title: Pingle Eighteen Brews, No Vegetables, No Brews

　　Author Ou Huilan Yang Zongsheng Su Gui

　　Pingle County, Guilin City, Guangxi, was called Zhaozhou in ancient times, and has a history of establishing the county about 1,800 years ago.

The Lijiang River, Lijiang River, and Tea River converge here to form the Guijiang River, which is known as the "Two-Guangdong Thoroughfare" golden waterway for thousands of years.

North-South business exchanges have created Pingle's unique local cuisine - Pingle Eighteen Noodles.

　　"Pingle Shibaniang not only inherits the cultural elements of pasta such as dumplings and steamed buns in the north, but also incorporates the rich and fresh characteristics of southern fruits and vegetables. It is the product of the fusion of northern and southern food cultures." Huang Liangping, the representative inheritor of Pingle Shibaniang's food customs told reporters.

　　Pumpkin Blossom Brew is a must in Pingle Eighteen Brews.

Remove the stamens from the freshly picked pumpkin flowers, peel off the old skin outside the flower stalks, wash them and fill them with mixed fillings such as fish meat, egg white, tofu, green onion, etc., wrap them neatly with petals, break off the flower stalks and insert them into the petals to fix , steamed on a plate, sweet and sweet.

　　Fine production is the characteristic of Pingle stuffed vegetables, and its varieties are far more than "Eighteen Noodles". There is a local saying that "no vegetables, no seats, no seats".

　　"Stuffed vegetables are the home-cooked dishes of Pingle people, and every household can cook them, especially during Chinese New Year reunions. Stuffed vegetables are essential." Huang Hongzhen lives in Rongjin Ancient Street, Zhangjia Town, Pingle County. Use seasonal vegetables and fruits to prepare stuffed vegetables, stuffed grapefruit, stuffed mushrooms, etc.

　　In the "Eighteen Stuffed Stone Pot Fish" restaurant, there are as many as 20 stuffed dishes on the menu.

The boss Huang Shixiu and his staff are making snail stuffed, bean sprout stuffed, garlic stuffed, etc. for the diners who come to eat.

　　Escargot stuffing is to cook the big snails, take out the snail meat with a toothpick, chop it together with pork, shiitake mushrooms, etc., add perilla and mint leaves to remove the fishy smell, and then fill the stuffing back into the snail shell.

Stir-fry the stuffed snails in a pot, cook them with ingredients such as perilla, sour bamboo shoots, and peppers, and a mouth-watering, spicy and delicious stuffed escargot is ready to serve.

　　Huang Shixiu said that stuffed pumpkin flowers are a stuffed dish that diners often order in summer.

Tourists from Guangdong, Nanning and other places like to eat light-flavored stuffed vegetables such as taro stuffed, winter melon stuffed, egg stuffed, lotus root stuffed, etc., while tourists from Hunan like spicy food, especially snail stuffed, bamboo shoot stuffed, garlic stuffed and stuffed with chili. Stuffed peppers.

"Every time Guangdong tourists eat, they say 'good food, good food' in Cantonese dialect."

　　"The traditional essence of Pingle Eighteen Noodles is the variety of ingredients and balanced nutrition, which is mainly reflected in the production method - using different fillings to brew different ingredients." Su Donghan, whose ancestors were in the catering business at the Guijiang Wharf, said in a statement. In 2019, he joined the Pingle Hongrun Chinese Kitchen Team. In order to inherit the local cuisine, he and his team members read ancient books, visited old chefs, and repeatedly polished the dishes.

　　According to Su Donghan, stuffed vegetables are a must-order for foreign guests.

Cook the glutinous rice in a pot, mix in chopped pork belly, crispy ground peanuts, or add bacon or salted fish and sauté in the pot as the stuffing heart; wrap the stuffing heart with thick-skinned vegetable leaves and roll it up for later use; Put the oil and minced garlic in the middle and sauté until fragrant, then add vegetable buns and a little water and simmer until cooked.

The fragrant vegetable buns are soft, glutinous and delicious, which greatly stimulates the appetite.

　　Xie Weixin, the president of the New Zealand Guilin Friendship Association, whose ancestral home is in Pingle County, has stayed in New Zealand for more than 20 years after studying in New Zealand, and still has a special liking for home brewed vegetables.

"In my spare time, I cook my own hometown dishes, entertaining guests and Guilin fellow villagers with my specialty bitter gourd stuffing, chili stuffing, tofu stuffing, glass buckle, etc. Tasting hometown food also brings everyone closer to each other," Xie Weixin said.

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