What are the specialties of Miluo?

Miluo, also known as Luocheng for short, belongs to Yueyang City and is located in the northeast of Hunan Province, close to the east bank of Dongting Lake and the lower reaches of the Miluo River. Then I will take you into the world of Miluo’s specialties, please take a look. What are the specialties of Miluo?

Changle sweet wine

Changle has been a town since the Northern and Southern Dynasties, and merchants have gathered there for thousands of years. It is surrounded by Zhifeng Mountain to the east and Gushui River to the south. It is home to outstanding people and places. "Sweet wine" is a wonderful thing brewed in this magical land.

It is said that when Emperor Qianlong went to the south of the Yangtze River, he passed by Changle and tasted the sweet wine after smelling it. Jiangnan. Beautiful legends give Changle sweet wine a mysterious color, but the sweetness and deliciousness of sweet wine depend on three brewing conditions:

First, Changle’s distiller’s yeast.

The second is "three-inch" glutinous rice.

The third is clear well spring water.

The sweet wine brewed in this way has a strong aroma, has the effect of loosening muscles and strengthening Qi, refreshing It has functions such as refreshing the brain, promoting lactation, and removing rheumatism.

Changle sweet wine (glutinous rice sweet wine) is brewed from glutinous rice, so people also call it glutinous rice sweet wine.

Features:

Rich in nutrients, cool and transparent, mellow and sweet taste, aromatic and unique flavor, suitable for all ages, rich in polysaccharides, minerals, organic acids, amino acids and B vitamins and other nutrients.

Due to the suitable water, soil and climate in Changle and proper farming, the rice has long ears, thick grains and high yield, and the rice is of good quality. It can also be called a specialty of Changle.

How to eat:

1. Glutinous rice sweet wine tastes like honey and has a strong aroma. Farmers make it at home during the season. After working, they drink it with cool well spring water. After drinking one or two bowls, fatigue disappears and you feel energetic.

2. Glutinous rice liqueur is rich in nutrients and is a must-drink for peasant women during confinement (i.e., the period of recuperation after childbirth). It is good for nourishing the body, and the milk is sweet and fragrant after eating.

3. If it is sealed in a jar, or buried in a manure pile and allowed to ferment, after a long period of time, it is taken out and eaten. The wine will stick to silk, taste too sweet, and have an unusual mellow aroma. Very delicious. People who have a light capacity for drinking will get drunk without knowing it. It is a precious specialty of farmers.

Ginger Salt, Sesame and Bean Tea

Bean, Sesame and Ginger Salt Tea is a tea unique to Xiangyin and Miluo. It can relieve heat and relieve heat in summer, dispel cold and wind in winter, strengthen the spleen and stimulate appetite. , replenishing energy and refreshing the mind. The tea has the spicy taste of ginger, the sweetness of sesame seeds, and the refreshing taste of beans.

Bean, sesame, ginger and salt tea. When a guest comes in, the housewife puts the tea leaves and a small amount of salt into an earthen pot, brews it with boiling water, and then adds crushed ginger and fried beans (soybeans, black beans) Or mung beans, small peas, rice beans), sesame seeds to greet the guests, add them as you drink, until the guests are sweating profusely, it is considered a courtesy.

Historical records

Bean, sesame, ginger and salt tea is simply called ginger salt tea, also known as Yue Fei tea. In the Southern Song Dynasty, Yue Fei stationed in Shaoxing for five years in Xiangyin and fought against the Dongting Lake bandit leader Yang Yao. Most of them The soldiers were not adapted to the southern climate and soil, and their bodies were swollen and weak. Seeing this, the local elders brought tea, ginger, salt, and beans to the camp to teach them how to treat them. After Yue Fei took it, he suddenly felt relieved and his mouth was full of saliva. He immediately ordered a big pot to boil tea and the whole army drank it. A few days later, the entire army recovered and annihilated Yang Yao in one fell swoop. This food custom has been passed down in Xiangyin.

Lu Yu said in "Tea Classic": "Zhaozhou porcelain and Yue porcelain are both green, and green is beneficial to tea." He is talking about the celadon tea bowl produced by Yuezhou kiln, which is a fine product for tea drinking. Yuezhou Kiln is located in the county seat of Xiangyin County and Lingbei Town. It belonged to Yuezhou in the Tang Dynasty, so it is called Yuezhou Kiln.

Ginger salt tea strengthens the spleen and stomach, drives away wind and cold, removes greasiness and strengthens the body. It is still popular in every family in Xiangyin. In fact, ginger salt tea was not invented by Yue Fei. It first appeared in the Tang Dynasty in Xue Neng's "Tea Poetry": "Salt loss adds to the constant warning, and Jiang Yi writes even more praises." Su Shi's "He Send Tea": The old wife is childish and doesn't know how to love, half of it has been fried with ginger and salt. It can be seen that the trend of making tea with ginger and salt has become popular in the Northern Song Dynasty.

Su Che's "Poetry on Sencha": There is nothing wrong with drinking tea, and one's mouth is full of salt, cheese, pepper and ginger. Yue Fei added soybeans and sesame seeds to the ginger salt to enhance the aroma and taste.

Adding ginger salt to tea is not unreasonable according to traditional Chinese medicine. Tea is cold in nature and ginger is hot in nature. One is cold and the other is hot, which just balances yin and yang. Yang Shiying's "Medical Theory" contains ginger tea's prescription for treating dysentery, and its rationale is based on this.

Dragon Boat Maojian

Dragon Boat Maojian is a specialty of Miluo City, Yueyang City, Hunan Province. Longzhou Maojian has won many provincial and ministerial gold medals and has been included in the Chinese Famous Tea Dictionary. It is exported to the European Union and the United States, and its products are in short supply.

Hunan Longzhou Tea Co., Ltd. is located on the upper reaches of Blue Ink - the banks of the Miluo River, and the holy land of cultural people - Quzi Temple Scenic Area. The company was restructured from the original Miluo City Longzhou Tea Factory and is a limited liability company. Founded in 1957, it is a tea processing enterprise integrating production, processing and sales. It has self-operated export rights and an annual processing capacity of 5,000 tons. The main products include Longzhou Maojian, green tea, red broken tea, Kung Fu Tiao tea, scented tea, green broken tea, Qianliang tea, etc.

In recent years, the company has implemented the strategy of "improving tea plantations, mechanizing production, optimizing product names, internationalizing the market, and scientific management" in the stimulating market competition. Vigorously promote the modernization of the enterprise and stand out in the same industry. The company has a registered capital of 5.6 million yuan, a self-owned tea garden of 3,000 acres, and 235 employees, including 35 professional and technical personnel. In 2006, the output value was 18.2 million yuan, and the profit was 3.28 million yuan. , paying 550,000 yuan in various national taxes and generating more than 13 million yuan in income for local farmers. In the same year, it was designated as the leading enterprise of agricultural industrialization in Yueyang City. The company's products were certified as pollution-free agricultural products by the Ministry of Agriculture in 2004.

"Dragon Boat Maojian" is a national registered trademark and a famous tea in Hunan. It has won the gold medal at the Hunan Provincial Famous, High-Quality and New Agricultural Products Expo and the gold medal at the first China Hunan Xingsha International Tea Culture Festival. Products are exported to Europe, America, Russia and other international markets.

Orchid radish

Orchid radish, also known as coir raincoat radish, is a thin-skinned, tender and smooth fresh radish that abounded in the Dongting Lake area in the late Ming and early Qing dynasties. It is supplemented by chili peppers. Made from powder and salt. Later, after improvements, the radish remained as a whole after being cut several times. When lifted, it looked like a blooming orchid, or like the rain gear and raincoat of farmers in the past, hence the name. It retains the traditional spicy flavor and has a crisp, tender and fragrant aftertaste; at the same time, it also helps digestion and increases appetite, and has been a best-seller in the Xiangbei market.

Orchid radish is a famous traditional pickle in Hunan Province, with a production history of more than 60 years.

Raw material formula: 100 kg of salted radish greens, 4 kg of sesame oil, 3 kg of high-quality chili powder, 40 kg of soy sauce.

Production method:

1. Raw material selection and pre-processing Processing: The raw materials are white radish that was harvested late, is fresh, tender, fleshy, thick-skinned, and has sufficient moisture. Each one weighs about 150 to 250 grams. Wash the radishes and pickle them.

2. Pickle: Use 4kg of salt for 100kg of fresh radish, place a layer of radish, sprinkle with a layer of salt, turn over after 4 to 5 days. After turning the pool, marinate according to the above proportion and method, and seal the pool after 2 to 3 days (2% capping salt should be added to the top when sealing the pool).

3. Cutting: The knife skills have certain skills. First, make the knife perpendicular to the length of the radish and cut until 3/4 of the way. Every second knife is 1.8 to 2 centimeters apart from the first knife, cut straight to both ends; then turn it 180 degrees, and cut vertically at an angle of 3 to 5 degrees between the knife and the length of the radish. Stop the knife when it is 3/4 cut, and cut it vertically. Same interval as above.

4. Rinse: Add 110-120kg of water to 100kg of cut radish and soak for 1-2 hours to dissolve part of the salt in the radish (until the salt content of the radish is 5-6 When appropriate), stack the radish and squeeze out some of the excess water (for every 100 kilograms of fresh radish after pickling, 30 to 35 kilograms will remain after squeezing).

5. Mixing: When mixing, mix the salted radish base evenly according to the above formula proportion, then seal the jar and package it, and it can be eaten after 3 to 4 weeks.

Product features:

It is golden and ruddy in color, beautiful in shape, flower-like and ribbed, tastes fragrant, sweet and spicy, crisp and delicious, and has the effect of appetizing and increasing food intake.

Qu Yuan’s wine

The Miluo River is famous mainly because of Qu Yuan’s relationship. During the Spring and Autumn Period and the Warring States Period, Qu Yuan, a famous politician and poet from the Chu State, lived on Yuji Mountain on the banks of the Miluo River when he was exiled. In 278 BC, the capital of Chu State, Ying (now Jiangling County, Hubei Province), was captured by the Qin army. Feeling that there was no hope of saving the country, Qu Yuan threw himself into the Miluo River and died. In memory of Qu Yuan, the wine brewed from the water of this river was named Qu Yuan Chun Liquor.

Miluo Zongzi

Zongzi was called "corner millet" in ancient times. It originated in Miluo. Legend has it that it was invented to commemorate Qu Yuan who threw himself into the river. Miluo rice dumplings have always been famous for their variety and exquisite production. Among them, the roasted pork rice dumplings are made with exquisite craftsmanship. The glutinous rice must be selected from the highest quality. The pork is selected from three-layered pieces, which are braised until it is fragrant and rotten. Mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. are added. When eaten, they are dipped in minced garlic, Various condiments such as mustard, red chili sauce, radish sour, etc. make it sweet, tender, and not greasy.

"Bamboo Leaf Zongzi": Wrap white glutinous rice dumplings with bamboo leaves and boil them. The tips are like raw cut water chestnuts.

"Ai Xiang Zong": Wash the glutinous rice, add dates, chestnuts, and mung beans, soak the rice with moxa leaves and wrap it, and cook it in a pot.

"Mint-flavored rice dumplings": Rice soaked in mint water is steamed until soft, mixed with sugar, wrapped in bamboo slippers to make small rice dumplings, and then cooked.

"Bean Paste Zongzi": Bean paste, sugar and fat are wrapped in small rice dumplings and cooked.

"Lotus seed rice dumpling": peel the core, mix with sugar, and wrap small rice dumplings.

"Pine nut rice dumplings": peeled pine nuts and wrapped in small rice dumplings.

"Ham rice dumplings": Wrap the rice dumplings with pieces of ham. The ham should be authentic Jinhua ham, with the right amount of fat. You can also make rice dumplings with diced meat.

Of course, although rice dumplings taste delicious, eating them requires knowledge. When eating rice dumplings, you can drink some tea or sugar water to help digestion. It is best to eat it with some fruits and vegetables, which is more nutritious. In addition, people with chronic gastrointestinal and other digestive tract diseases should not eat more.

Taolin Rice Noodles

Taolin Rice Noodles are actually the powder skin made by beating sweet potatoes. Everyone in Miluo doesn’t like to eat it. This dish is indispensable on the dinner table for weddings and weddings. Miluo’s When cooking, the master chefs first soak the vermicelli in a little cold water, chop the finest lean meat into cubes, add the prepared bone broth to stew, and add a little pepper and coriander when eating. Taolin's vermicelli is of good quality and can withstand cooking. , it tastes tender, delicious, and extremely nutritious. Nowadays, the signature dish of "Taolin or Miluo Fenpi" is on the menus of big restaurants in Changsha and Guangzhou. Many breakfast restaurants even make special breakfasts to attract diners. In 2012, "Taolin Fenpi", which covers an area of ??16,000 square meters and has an annual output value of 27 million yuan, integrates processing, sales, and scientific research, was ranked among the leading enterprises in the agricultural industrialization city, and was recognized as a "pollution-free agricultural product." It will also be added in the future Go abroad.

Tuba Dao

Tuba Dao is a traditional eight-course meal served at a banquet in Miluo countryside. It refers to glutinous rice balls, braised skin noodles, tiger skin buckle meat, local chicken soup, Steamed cured meat, white-cut pork, braised pork trotters and bamboo shoots in broth. None of the eight authentic dishes can be missed. It is also called the Miluo Feast. People in Miluo are happy to have a happy family event, such as moving to a new house, being awarded a gold medal, etc. I love to invite a master chef from the countryside to cook, and I would rather sweat profusely than go into a big restaurant. It’s been a long time since I’ve seen my fellow villagers, and it’s a joy to get together with the unique production process of Miluo Tuba Dao and the beautiful "reunion" scene. It firmly captures the taste buds of people's tongues and can subtly evoke the deep-rooted "nostalgia" in every diner's heart.

Sanjiang Chestnut

Sanjiang Chestnut is from Yueyang, Hunan Province. A specialty of Sanjiang Town, Miluo City, Sanjiang Town chestnuts are famous for their high quality. The fruits are large, white in color, good in taste, not cracked, easy to process, and have high overall value.

Sanjiang Town is located in the northeast of Miluo, at the junction of Yueyang County, Pingjiang County, and Miluo County (city). Sanjiang has a subtropical climate and is located in the eastern monsoon area. Rainfall is uniform all year round, and the summer temperature does not exceed 39 degrees, and the temperature in winter is no less than minus 4 degrees Celsius. Agriculture in Sanjiang Town is mainly based on planting, breeding and processing. In terms of planting, in addition to conventional rice, corn, watermelon, etc., the most distinctive one is chestnut planting. Chestnut is a delicious and nutritious fruit. Over the years, the people of Sanjiang have mastered a complete set of scientific technologies from chestnut seedlings, cultivation, management to harvesting. At present, more than 5,000 acres of chestnut forests have been established in Sanjiang Town, and the area of ??chestnut forests that have begun to bear fruit reaches more than 3,000 acres. Driven by Sanjiang, surrounding towns have planted chestnuts one after another. During the chestnut harvest season every year, chestnut vendors from all over the country gather in Sanjiang. According to statistics, in 2006, more than 2,000 tons of chestnuts were sold in Sanjiang Town.

Dongting whitebait

Dongting Lake whitebait, also known as noodle fish and ice fish, is a small fish with an elongated, translucent body, exposed and scaleless. Migratory fish that grow in seawater and spawn in freshwater (in March and April every year) are not only tender in texture, but also rich in protein, and have the functions of widening the stomach, nourishing yin and nourishing the kidneys. When eating, fresh whitebait is usually fried in cooked lard or cooked in soup with lean meat and eggs. It is a delicious delicacy. In addition, after drying, it also has its own advantages in making soup or frying. The "three delicacies of whitebait" at the Yueyang Banquet are delicious and popular.

According to historical records, whitebait has been favored by people as early as the Spring and Autumn Period and the Warring States Period, and was regarded as a holy fish or a divine fish. It is said that Qu Yuan, a doctor of Santong, was exiled by King Maoxiang of Chu and sank in the Miluo River with his stone in his arms. When the people heard about it, they rushed to throw rice dumplings into the water to save him, and the glutinous rice grains in the rice dumplings turned into lively white ones. Thousands of small fish gathered together and lifted Qu Yuan down the river. After entering Dongting Lake, white light suddenly shot into the sky, attracting many people to look at the light and worship. After people found and picked up Qu Yuan's body, they buried it in Youling and built a temple to offer sacrifices. However, the little white fish was unwilling to go and lived in Dongting Lake from then on. "The Fisherman" said: "An Neng is as white as Hao Hao, but it is covered with the dust of vulgarity." It is said that Qu Yuan is pure and noble, and the whitebait is also said to be pure and loyal. From then on, people regarded the whitebait in Dongting Lake as a sacred fish and protected it. Over time, there were more and more whitebaits in Dongting Lake. ;