Anfeng Sanla Cuisine has a long history, which is known as a unique Sanla Cuisine in Anfeng. According to legend, more than 600 years ago, when Shi Naian, a great literary master, was collecting folk songs and writing Water Margin in Anfeng and Dafeng, a common side dish on his dining table was called Sanla cuisine. Sanla vegetable takes wild hemp as the main raw material, which has the effects of appetizing, ventilating, expelling cold and relieving pain. For hundreds of years, in the twelfth lunar month, many families in Anfeng have to cook some three-preserved vegetables. In addition to eating it at home, it was also given to relatives and friends, and the fame of Sanla cuisine gradually spread all over the country. Sanla cuisine is a native dish in my hometown. Sanla cuisine is a dish with great personality. She has the characteristics of "salty, sweet, fresh, crisp, fragrant, moist and hemp" (hometown people call spicy food hemp), which is a good accompaniment to wine and porridge. Three preserved vegetables must be tasted bit by bit, and there is no hurry. People who taste it for the first time don't know its taste, and immediately there will be a smell of mustard going straight to the forehead and nose, which will make people cry and nose drop. However, the feeling that gives you afterwards is two words-"comfortable". If you have a cold and a stuffy nose, eat a little and feel relieved. Sanla cuisine is delicious, and the raw materials used to make Sanla cuisine are very common. It is mustard which grows in winter, but its scientific name is hemp. Every year before and after the light snow, women in towns and villages are wrapped in headscarves, leading their children with shovels and baskets, and scattered on the bank of the ridge to dig hemp vegetables to prepare raw materials for making three-preserved vegetables. You can't make three-preserved vegetables immediately after picking hemp vegetables. First, remove the old stems of yellow leaves, then divide them into small sticks, tie them into a long string with straw ropes and hang them at the north wind mouth behind the house, blow dry and deflate them to remove the spicy taste and increase their special wax flavor. In the winter of March 9, take down the dried-up hemp vegetables, soak them in water until they wake up, then wash them in the river, then dry them on bamboo mats or bluestone boards, and then cut them into fine powder before cooking. In the past, every time someone cooked this dish, many people would come to watch it. It's windy outside, the kitchen is warm as spring, the oil is pleasant, the hostess cooks, the girl lights the fire, and the experienced people give directions while the experienced people watch. It's very interesting that the instructors sometimes criticise the housewives because they don't understand well. The prepared three-preserved vegetables need to be aired thoroughly, and then tightly stored in colored bottles or ceramic cans, sealed for half a month before eating.
Reprinted with attribution:
https://cnlocality.com/(Chinese Specialty Products)
other
consult:(+86)13225231905