＂Dry rice man＂, do you often eat these things on the tip of your tongue？

　　June 12th is the "Cultural and Natural Heritage Day" in 2021, and traditional cuisine is an important part of intangible cultural heritage.

　　In the latest list of the fifth batch of national non-legacy representative projects, Anhui cuisine cooking skills, Sichuan cuisine cooking skills, Liuzhou snail powder making skills and many other food items are among them.

　　The once hometown flavor has now become a collective memory.

　　More and more regional delicacies have been excavated, spread and protected.

　　"Dry rice people", look at the following things on the tip of your tongue. Do you often eat them?

　　Anhui cuisine: "heavy oil, heavy color and heavy fire power"

　　The old Huizhou cuisine "Mao Tofu" is on display in China Museum of Huizhou Cuisine. (photo by Shi Yalei)

　　Stinky mandarin fish, hairy tofu, steamed stone chicken … … These cuisines, which have been bred in Huizhou since ancient times, have already spread all over the country.

　　Huizhou cuisine is the general name of Huizhou cuisine. Its cooking skills were formed in the Northern Song Dynasty, became popular in the Southern Song Dynasty and became famous in the Qing Dynasty. It has been listed as a national intangible project in China.

　　Different from other cuisines, traditional Anhui cuisine is good at cooking, stewing and steaming, and it is heavy in oil, heavy in color and heavy in fire. According to the characteristics of dishes, we need to skillfully use different heat, such as mild fire, slow fire and strong fire, so that the cooked dishes are soft and waxy without losing their color and the stewed soup is mellow and fresh without losing its soul.

　　According to the relevant person in charge of the non-legacy office of Anhui Provincial Department of Culture and Tourism, Huizhou cuisine is widely distributed with the footprints of Huizhou merchants. In addition to Huizhou, Huizhou Cuisine Hall is also widely distributed in major cities in China.

　　Korean kimchi: an appetizer that combines "spicy, salty, sweet and sour"

　　Korean kimchi. (Information provided by Jilin Provincial Department of Culture and Tourism)

　　Kimchi is one of the most representative foods in the traditional diet of Korean people in China. Its production skills are listed as national intangible cultural heritage projects in China. Korean kimchi, in a broad sense, includes kimchi, small pickles and pickled pickles in sauce, among which the most common pickle is pickled with Chinese cabbage as the main material.

　　Pickling kimchi is not simply "kimchi+salt", but the selection of raw materials, salt treatment and seasoning preparation are all very particular. In ancient times, kimchi was pickled with salty salt or vinegar. In modern kimchi, spices such as pepper, garlic and ginger were added, so that kimchi, which was originally salty or sour, became spicy, salty, sweet and sour.

　　Huainan beef soup: red oil "lights up" taste buds

　　A bowl of Huainan beef soup. (Photo by Bin Chen)

　　In Huainan beef soup stores all over the country, which bowl is authentic?

　　As a provincial-level non-legacy project in Anhui Province, Huainan beef soup has the characteristics of fresh alcohol, freshness and strong fragrance. You need to cook the soup with beef bones until the soup is clear and strong, and then add beef to the soup to cook. When the key soup heads are available, the store will put thin slices of beef, thousands of pieces, bean cakes and sweet potato powder on the table. After the guests arrive, the selected materials will be cooked in the pot, poured with fragrant and boiling soup, and added with some red oil, and a bowl of rich and delicious authentic beef soup will be completed.

　　Red oil is a hidden "mystery" in Huainan beef soup, which is made by frying red pepper in butter, so it is spicy and fragrant, and is deeply loved by diners.

　　Stewed sheep in Hengshan: a welcome dish with tender meat

　　Stewed sheep in Hengshan Mountain. source map

　　In Hengshan District, Yulin City, Shaanxi Province, hot stewed mutton is the main course for local people to welcome guests.

　　What is unique? It turns out that there are abundant plants such as ground pepper leaves, chives, flowers and plants, and there are clear and pollution-free natural springs, which are the best raw feed to improve the taste of mutton, so Hengshan mutton is famous for its tender meat.

　　For more than 1000 years, local people have explored and summarized a set of unique cooking techniques, including the procedures of selecting sheep, slaughtering sheep, stewing meat, etc. Among them, not only the quality of mutton should be excellent, the seasoning should be refined, but also the size of meat pieces and the ratio of meat to water when stewing meat have detailed requirements. This cooking technique has also been selected as a provincial-level non-legacy project in Shaanxi Province.

　　Huayang Ciba: A salty and spicy Ciba made of potatoes.

　　Huayang Baba source map

　　In the hinterland of Qinling Mountains in huayin city City, Shaanxi Province, due to the large temperature difference in the mountains and the long growth time of crops, the local people found that the potatoes produced here had high starch content and good taste, so they were used as raw materials for Ciba.

　　Talking about Huayang Ciba, I have to say that it’s a water dish. Slurry vegetables are made by pouring clear soup of cooked noodles or cooked thin batter into a pottery jar for fermentation, adding wild vegetables such as mustard, celery and radish tassel, and soaking in a sealed pottery jar.

　　Different from the sweet taste in other places, Huayang Ciba is famous for its salty and spicy taste of "sour, spicy and refreshing", which is poured with special slurry vegetables and then added with oily spicy seeds.

　　Milk fan: A "fan" made of milk can be salty and sweet.

　　Breast fan. source map

　　Milk fan is a state-level non-legacy project in Dali Bai Autonomous Prefecture of Yunnan Province, which is made from fresh milk.

　　Different from ordinary fried milk rolls, its production process is exquisite. First, some milk is fermented into yogurt, which is heated to 70-80 degrees Celsius in a pot. Then, a certain amount of fresh milk is scooped into the pot, stirred slowly with a wooden spoon, and then taken out and kneaded until it condenses into a dough. Then, two thick wooden chopsticks are spread and rolled into thin slices in turn, and the two ends are pulled out, and the roll is wrapped on a bamboo fan rack to dry, which is roughly like a water chestnut-shaped bamboo fan.

　　Breastfans can be eaten in a variety of ways, such as dry, fried, roasted and boiled, salty or sweet. The most commonly used method is to fry vegetable oil and sprinkle salt or sugar to eat.

　　Chinese food culture is extensive and profound, and there are too many delicious foods waiting for you to taste. Although what you eat is taste, what you taste is culture.

　　Reporter: Zhang Zikai Ding Yiquan Yang Yimiao Jin Jinxiu

　　Editor: Liu Yuanyuan

　　Coordination Support: Xinhuanet Anhui Channel