Brother Yixiu suddenly slapped his head hard and said in a rough voice: "By the way, Xiao Er, this big bowl of wine, eat meat, Zhang Fei's beef is delicious, has a unique style, melts in the mouth, and has an endless aftertaste, but it's a pity that I actually asked you for a jar of wine, may I ask you what good wine you have here, quickly bring it to us." ”

Xiao Er blinked his eyes and said without thinking: "This has a long history in Langzhou, and we have the praise of Langzhong Zhai's exquisite aroma. In particular, this Boryeong pressed wine is a unique traditional famous liquor in Langzhong, also known as aged pressed wine, which has a history of more than 300 years. Pressed wine koji is made of more than 100 kinds of traditional Chinese medicine such as gastrodia, cinnamon, wolf, banxia koji, sand kernel, white knock, jujube, etc., and this kind of koji is put into the raw grain soaked in steaming. Then use ordinary koji, add an appropriate amount of mother grains, and ferment with the steamed grain to obtain the base liquor for pressing wine. This basic liquor above 60 degrees, combined with rock sugar, pollen, etc., is sealed and hidden in a clay jar to maintain a certain temperature naturally, which is the pressure, and it is precisely because of this "pressure" that the original basic liquor of about 60 degrees has miraculously become a low-alcohol liquor of about 26 degrees when the kiln is opened one to three years after entering the kiln. In addition, without adding any color, it naturally turns into a translucent amber color, and the wine has a sweet and soft flavor with a long aftertaste, so even those who do not drink alcohol can raise a glass. Therefore, I think you are people who walk the rivers and lakes, and you definitely don't have enough wine for one jar, and you have to have four or five jars to barely drink enough. ”

Xiao Fei nodded, and said with praise: "Indeed, the jade liquid is general, the color is like amber, the taste is mellow and fragrant, the taste is long, the aftertaste is endless, sweet and mellow and I have drunk it before, the delicious feeling is still fresh in my memory, the wine is rich in amino acids, proteins, sugars, fats and vitamins, nourishing the body, anti-aging, and prolonging life." Some people say that Bordeaux wine is comparable to Bordeaux wine in France. The little two said yes, but I don't know what Bordeaux is, and muttered to himself that we do have a lot of spinach here.

After coming to ten miles of fragrant wine, Hu Jiaojiao still felt hungry, and suddenly heard the shouting of the shop next door, and the shouting was endless. It turned out to be selling steamed buns in Langzhou, and the aroma of steamed buns in Langzhong was attractive, and it was fragrant. It's really the fragrance of osmanthus that has passed August, just smell the sweet smell gently, and immediately there is a taste of happiness in my heart.

Xiao Fei was full of praise and said: "Wow, this long-lost taste is really exactly the same as my taste in modern times, it's really sweet and sweet." Miss Hu, you have to buy a few steamed buns in Langzhou to eat, you must feel that the trip is worth it. The little second was clever and said: "Ladies and gentlemen, eat slowly, I'll buy it for you, it's all from the neighbors next door, and we're still brighter here." "We gave him money and told him to buy us more.

After a while, the little two took a large number of chubby steaming steamed buns into our hands, which was really different, completely different from what we saw elsewhere, the crystal white steamed buns, very strong, white as silver, crisp and soft, fresh and sweet, and also exuded a faint fragrance of osmanthus in the air, which was intoxicating, and there was a rare red seal on it, which was integrated. It is even more white and red, and it is different.

Xiao Er then gushed and said: "Our steamed bun is one of the best in the whole Song Dynasty, unique, different, this steamed bun is eaten cold, hot eaten are equally amorous, unique, hot to eat like ordinary desserts, sweet and delicious, steaming, sweet and soft, chewing for a long time is not sticky, if you eat it cold, it is more refreshing and delicious, crispy and sweet." In particular, little by little, I carefully broke it off and ate it by hand, and those crumbs were like crystal clear snowflakes fluttering in winter, like a dream. Our county chronicles - the wheat in the middle of the river is spent at night, and the wheat in the middle of the city has a single flower at noon, so its noodles are particularly good. Old Zhiyun: The face is the most well-known in Boryeong. Take the south wheat and grind it finely, sieve it with a heavy basket, white as dry snow, steam it as a steamed bun, and call it steamed bun. The traveler carried it to more than 1,000 miles away, although the mold outside is dry inside, remove its mold, soak it in water, mediastinate for several months, and the steaming time moves, and the color and fragrance are the same. So why our Boryeong white sugar steamed bun is so different, the key is that the process is unique, unique, and the general sugar steamed bun is different from the general sugar steamed bun is not to use soda ash, in the right temperature to naturally cultivate enzymes, not only to maintain the fragrance of the noodles, but also due to fermentation and spontaneous production of pure koji fragrance. Therefore, our Boryeong white sugar steamed buns are durable and durable, and they will not be damaged for a long time. It can be stored for ten days in the hot season, and it can be stored for half a year in winter without deterioration. Even if it is as hard as a stone, it only needs to be soaked in a little water, returned to the basket and steamed again, and the color, aroma, taste and shape are no different from those of fresh steamed buns. In particular, we have a long history of steamed buns in Baoning, which began in the Shang and Zhou dynasties, flourished in the Shu Han Dynasty, flourished in the Tang and Song dynasties, and as early as the seven years of the Shu Tiger General Zhang Feizhen guarding Langzhong, the army under its jurisdiction took steamed buns as the staple food. Its bun is huge, shaped like a children's pillow, and was called pillow bun in ancient times. In order to commemorate General Zhang, later generations named the steamed bun "General Bun". During the Tang Dynasty, Lang Middle School students often steamed buns to satisfy their hunger, and there were 4 champions successively. So it has the reputation of the champion bun again. The color and taste are good, long-lasting and not rotten, famous, passed down from generation to generation, well, forgive me for being verbose, as soon as I mention our Langzhou food, I can't say the pride and pride, ladies and gentlemen, please eat slowly, I will go down first, if there is anything to order the small at any time, I will immediately appear in front of you like a lightning swishing wine. ”

Xiao Fei also gushed out: "That's true, what Xiao Er said is true, Mr. Feng Zikai, a famous painter, writer, artist and music educator in my country, wrote in Langzhong - Jinping Mountain is full of visitors, steamed buns and oil tea are better than Qi feast. He looked for Fan Li in five Hunan every day, and cut candles on the night boat to talk about the year. The beautiful verses to praise Boryeong steamed buns Boryeong steamed buns are white, soft and soft. Its taste is sweet and pure, hot food is chewy and non-sticky, cold food is crispy and refreshing, cooking food is soft, baked food is crispy, steamed food is cotton, and fried food is crispy. This is all thanks to its craftsmanship. It is understood that the production of Boryeong steamed buns requires fermentation of old noodles, pressing noodles, mixing noodles, rubbing strips, segmentation and forming, basketing, spreading cooling, stamping, packaging and other links, and a total of three fermentations are required before and after. What makes Boryeong steamed buns different from other steamed buns is that they are handmade and fermented with old noodles. Fermentation takes more than ten hours a day, and there are three fermentations in total. In addition to using new noodles, the old noodles are also used, and every day after making a new batch of steamed buns, the master will leave some old noodles for the next use. In order to ensure that the leaven dough is fully fermented, the workers do not use machines and dough, but use manual methods. It takes 10 hours to complete the first fermentation, and because of the long time, the chefs tend to start the night before. Then a certain proportion of white sugar is added, and after pressing the dough, it is fermented for the second time, and finally put into a room at 30 degrees to ferment to complete the third fermentation. After that, the process after fermentation is much simpler. After that, it is time to rub the strips and divide them into shape, at which time the master will make a cut in the steamed bun to prevent the steamed bun from cracking. It only takes about 20 minutes to steam the steamed buns, and then they are ready to bake. After the stall is cooled, the word Boryeong carved on peach wood is covered with food red, and the production of steamed buns ends here. Steamed buns can only become the most authentic Boryeong steamed buns if they are covered with the word Boryeong. ”

We are happy to take the white as snow Boryeong white sugar steamed bun to gobble up, it is really different, especially Brother Yixiu has never eaten such a delicacy, he devoured several, not full, and hurriedly picked up a few and stuffed them into his mouth, and then muttered while eating with relish: "Alas, this Langzhou steamed bun is good, but it is too small, just make it like a big cake, it's good." Hu Jiaojiao said disdainfully: "You, it's just a pig, how can there be a pig like you, you just make a basin-like cake and gnaw it slowly, this thing is to be chewed and swallowed slowly, savored carefully, then you eat so fast, what does it taste like?" Brother Yixiu involuntarily grabbed a few, and said with a hippie smile: "No, I have to eat a few more and taste the deliciousness." Everyone began to grab the steamed buns involuntarily, and the atmosphere was full of joy.