Guizhou Food - Xiuwen Characteristic Yangming Banquet
Yangming Banquet is an organic combination of Xiuwen traditional dishes and Yangming culture. It is a special banquet with local food culture characteristics and is divided into traditional Yangming banquets. The banquet and the modern Yangming banquet are developed and managed by the Xiuwen Yangming Banquet Research Association.
The first dish: Bamboo Festival Mr. Yang Ming loves bamboo, and his poem "But I am ashamed of the bamboo festival as a metaphor for movement, and I like to see the plum blossom bones springing from spring." He uses bamboo as a metaphor for human integrity. During his exile in Longchang, he devoted himself to enlightenment and was not afraid of power. This dish is made by pinching the fresh folded ear roots of Xiuwen folk into inch-long sections, washing them, and adding pepper, ginger, green onion and other seasonings. It is named "Youzhu Jinjie" to express Mr. Yangming's sentiments.
The second dish: Hongyunjiaoke When Mr. Yangming was in Longchang, he liked to eat pickles made by the villagers, especially pickled red peppers. After this dish was included in the Yangming Banquet, the dish was named "Red Cloud Jiao Ke" based on its bright red color and Mr. Yang Ming's poem "The distant visitors are sorry for the strange weather, and only the exhausted clouds can be seen on the empty mountain". .
Third course: Yuzhan Chunguang Mr. Yangming loves the natural scenery of Guizhou, and there are many poems about it, such as "Guizhu Road enters from the peak, and Yelang people come from the side of the sun". Famous quotes. He also loved outings. When he lived in Longchang, he wrote poems such as "Spring Journey", "Liu Guang Xiaofa", "South of the Village", etc., which described the beauty of spring. This dish is named after Mr. Yang Ming's poem "Spring Light Spreads on Cypress Leaves". It expresses Mr. Yang Ming's love for nature through the shape, color and taste of traditional jade flour steamed buns.
The fourth dish: The auspicious bird rising to the sun. When Mr. Yangming lived in Longchang, he was full of grief and anger. He once wrote a poem "Nanming", calling himself "the auspicious bird" and "spiritual bird". This dish changes the shape of radish and other vegetables to express Mr. Yang Ming's high ambition and ambition that "the wild man will never end up in the dragon farm".
Fifth dish: Catfish in the Liuguang River. In the folk story of Xiuwen, Mr. Yangming sent catfish from the Liuguang River to Wang Zhi, the governor of Guizhou, which prompted Wang Zhi and other officials to start caring about the sufferings of the people. Catfish in the Liuguang River Therefore, it has been famous for hundreds of years. Liuguang River catfish has tender meat and is delicious and refreshing. It is a rare delicacy and a famous traditional Xiuwen dish.
Course Six: Wild Roast in the Wilderness When Mr. Yangming lived in Longchang, a wildfire broke out in Mugeqing, which brought great difficulties to the lives of the local people. Mr. Yangming was so worried that he went to visit the place. During the Lantern Festival, local people found a hare that had been burned to death in a wildfire and cooked it to entertain their husband. The husband was not satisfied with the food, so he wrote poems such as "Fire in Mugeqing Mountain on Yuanxi" and "Mountain Road" after he came back. The poems include the line "burning remains are everywhere in the wilderness", which expresses his concern for the people. Yangming Banquet took this as a basis, so the traditional dish "Yellow Braised Hare" was included in the menu and named "Wild Wild Barbecue".
The seventh dish: Chicken and Tofu This dish is a traditional Xiuwen dish. Mr. Yangming once taught the art of making tofu in the south of the Yangtze River to the people of Longchang, which shows that he likes tofu. Later, the technique of mincing chicken bones into minced meat, adding soy milk and cooking them into dishes was taught to the Yi people in Liuguang. The tofu has a unique flavor and has become a famous local dish for entertaining distinguished guests.
The eighth dish: Zhazuo Hoofang is a famous traditional dish created by several restaurants in Xiuwen Zhazuo Town. Businessmen coming and going stop to taste it. This dish is made from the thighs of local high-quality pork, washed and drained, then fried and stewed in oil. It is served with chives, garlic, star anise, etc. to make a hot pot. It is a great tonic dish in winter.
The ninth dish: Western Mountain Bracken Mr. Yangming often eats wild bracken and once wrote a poem "Western Mountain Fern Picking". Xishan is the west gate slope of Xiuwen County. This dish is a commonly used home-cooked dish among Xiuwen folk.
The tenth dish: Stir-fried wild mushrooms. Mr. Yangming often goes up the mountain with the villagers to pick wild mushrooms. Wild mushrooms are fragrant and delicious after cooking, and they are also a favorite dish among the people.
The eleventh dish: Stewed Goose Soup. When Mr. Yangming lived in Longchang, he lived in Wanyiwo and Yangming Cave. Because the cave was damp and damp, nearby villagers often gave him goose soup to help him ward off the cold and replenish his health. Include this dish in the Yangming Feast menu.
The twelfth dish: pickled cabbage and potato soup or melon tip adzuki bean soup. This dish is refreshing but not greasy, and the soup is delicious. It is a common snack among Xiuwen folk. The twelve dishes of the Yangming Banquet are the main dishes of the Yangming Banquet, and the other staple food is rice or rice with rice, accompanied by snacks during the banquet (mainly wild vegetable dumplings, Wanyi Wowotou, and Longchang buns); drinking wine during the banquet It is Yangming Banquet Wine or Baoling Wine.
After a good meal, drink Liutun Peak Taijian Tea, or try Liuguanghe brand kiwi fruit.