Shaxian Douxiang Ciba

Shaxian bean-flavored snack, known as the "living fossil" of the traditional diet of ancient Han people, belongs to a branch of the long-standing dietary culture tradition of Han people in the Central Plains. It has both the dietary characteristics of Fuzhou and southern Fujian and the dietary culture style of Hakka people in the mountainous areas of Tingzhou. Therefore, Shaxian snacks with strong local characteristics are divided into two schools, namely, the Chengguan snack school with fresh and sweet taste and fine production. The representative varieties are flat meat (pasta), steamed dumplings, meat buns and so on, which are unique; Xiamao snack school, with salty and spicy taste and extensive production, is represented by Xiamao Town, and its raw materials are mainly rice, potato and taro, such as frozen rice, sweet potato, frozen rice skin (japonica-indica noodles) and beef series. Historically, Xia Maoren basically belonged to Hakka and liked to go out. Therefore, Xiamao school snacks are the earliest and most popular snacks, and there are traces of Xiamao people in almost all parts of the country. This fluidity also separates the raw material processing and business services of Xiamao school snacks, that is, the processing does not operate, and the operation does not process, forming a simple and repetitive work with low technology. However, people in Shaxian County are mountain people, who like to process and operate their own businesses, that is, the family-style business pattern of "front shop and back workshop". Shaxian snacks in Chengguan school are well-made and varied, and become the protagonists of Shaxian snacks. Therefore, people who have been to Shaxian must taste Shaxian snacks, and after eating Shaxian snacks, they all sigh that Shayang has returned without snacks. Raw materials: glutinous rice, soybeans, red bean paste, and white sugar. Practice: 1. After soaking glutinous rice, grind it into wet glutinous rice powder, stir-fry soybeans and grind it into soybean powder; 2. Divide the glutinous rice wet powder into small balls and pack them into bean paste stuffing; 3. Steamed in a steamer and served with soy flour.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)