Miluo, referred to 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 downstream of Miluo River. Then I'll take you into Miluo's specialty world. Please have a look.

What is the specialty of Miluo? Changle liqueur.

Changle has been a town since the Southern and Northern Dynasties, and merchants have gathered for thousands of years. Zhifeng Mountain is in the east, and running water is in the south. "Changle Sweet Wine" is a wonderful flower brewed in this magical land.

According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he passed through Changle and tasted this sweet wine. His mouth was full of saliva, sweet and refreshing, and he was given "Changle Sweet Wine" by the court. Therefore, Changle sweet wine is famous in Jiangnan area. The beautiful legend endows Changle sweet wine with mysterious color, but its sweetness and delicacy depend on three brewing conditions:

The first is Changle's distiller's yeast.

The second is "three-inch" glutinous rice.

The third is clear earthquake water.

This refined sweet wine has fragrant smell, and has the functions of relaxing muscles and tendons, benefiting qi, refreshing brain, promoting lactation and removing rheumatism.

Changle liqueur (glutinous rice liqueur) is mainly brewed from glutinous rice, so people also call it glutinous rice liqueur.

Features:

Rich nutrition, cool and transparent, mellow and sweet taste, unique fragrance, suitable for all ages, rich in nutrients such as polysaccharides, minerals, organic acids, amino acids and B vitamins.

Changle can also be called Changle specialty because of its suitable soil and water climate, good cultivation, long panicle, thick grain, high yield and excellent rice quality.

How to eat:

1. Sweet glutinous rice wine tastes like honey and has a strong bouquet. Farmers brew at home in the season. After work, they took a shower and drank a bowl or two in Seisensui, and suddenly felt tired and refreshed.

2. Glutinous rice liqueur is rich in nutrition, and it is a must-have drink for peasant women during confinement (that is, during postpartum rest). It is used to replenish the body, and the milk after eating is sweet enough.

3. If it is sealed in an altar or buried in a compost heap and allowed to ferment for a long time, the wine will stick to silk when it is taken out, which is sweeter than honey, more mellow and very delicious. People who drink light wine get drunk before they know it It is a precious specialty of farmers.

Ginger salt sesame bean tea

Bean sesame ginger salt tea is a kind of tea unique to Xiangyin and Miluo. Relieve fever in summer, dispel cold and wind in winter, strengthen spleen and appetite, replenish qi and nourish essence. Tea is spicy with ginger, sweet with sesame seeds and refreshing with beans.

Bean, sesame, ginger, salt tea, when guests enter the door, housewives put tea and a small amount of salt into a crock, brew with boiling water, and then add crushed ginger, fried beans (soybeans, black beans or mung beans, small peas, Mi Dou) and sesame seeds to show their respect, and add them while drinking until the guests sweat profusely.

history

Bean sesame ginger salt tea is referred to as ginger salt tea, also known as Yuefei tea. In the Southern Song Dynasty, Yue Fei Shaoxing was stationed in Xiangyin for five years to fight against Yang Yao, the bandit leader of Dongting Lake. Most soldiers don't adapt to the water and soil in the south, and they are bloated and weak. When the local elders saw it, they brought tea, ginger, salt and beans into the camp and taught them how to cure it. After Yue Fei took it, he felt comfortable and his mouth was full, so he ordered the cauldron to make tea for the whole army to drink. A few days later, the soldiers recovered and destroyed Yang in one fell swoop. And this diet custom has been handed down in Xiangyin.

Lu Yu said in the Book of Tea: "Zhaozhou porcelain and Yue porcelain are all green, and green is beneficial to tea." This is a celadon tea bowl made in Yue Zhouyao, which is a good drink. Yue Zhouyao is located in the county towns of Xiangyin County and Lingbei Town. The Tang Dynasty belonged to Yuezhou, hence the name Yue Zhouyao.

Ginger salt tea strengthens the spleen and stomach, dispels cold and annoys, and strengthens the body. It is popular in every household in Xiangyin. In fact, Jiangyan tea was not initiated by Yue Fei, but first appeared in the Tang Dynasty. Xue Neng's tea poem: Salt damage adds constant precepts, and Jiang Yi praises it even more. Su Shi's Hutchison Tea: The old couple and their children don't know, and half of them have been fried with ginger and salt. Visible, the wind of ginger and salt in brew tea, has prevailed in the Northern Song Dynasty. Su Zhe's Poems on Tea: There is nothing wrong with drinking tea, and salt, cheese, pepper and ginger are full of praise. Yue Fei added soybeans and sesame seeds to ginger salt to increase the flavor and taste.

Cooking tea with ginger salt is reasonable in Chinese medicine. Tea is cold, ginger is hot, one is cold and the other is hot, which just balances yin and yang. Yang Shiying's "medical theory" contains a prescription for treating dysentery with ginger tea, which is precisely the reason.

Longzhou Maojian tea

Dragon boat Maojian is a specialty of Miluo City, Yueyang City, Hunan Province. Dragon Boat Maojian has won provincial and ministerial gold medals for many times, and has been included and exported to the European Union and the United States, with products in short supply.

Hunan Longzhou Tea Industry Co., Ltd. is located in the upper reaches of the blue ink-on the bank of the Miluo River, a holy place for cultural people-Quzi Temple Scenic Area. The company was restructured from the original Miluo Longchuan Tea Factory and is a limited liability company. Founded in 1957, it is a tea processing enterprise integrating production, processing and sales, with the right of self-export, with an annual processing capacity of 5000 tons. The main products are Dragon Boat Maojian, Green Tea, Broken Black Tea, Kung Fu Tea, Scented Tea, Broken Green Tea, and Thousand Liang Tea.

In recent years, the company has implemented the strategy of "improved varieties of tea gardens, mechanization of production, optimization of product names, internationalization of markets and scientific management" in the encouraged market competition. Vigorously promote enterprise modernization and stand out in the same industry. The company has a registered capital of 5.6 million yuan, owns 3,000 mu of tea garden, and employs 235 people, including 35 professional technicians. In 2006, the output value was18.2 million yuan, the profit was 3.28 million yuan, 550,000 yuan was turned over to the state taxes, and the income was130,000 yuan 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 Province. He won the gold medal in Hunan Mingyou New Agricultural Products Expo and the first China Hunan Xingsha International Tea Culture Festival. Products are exported to Europe, America, Russia and other international markets.

lanhualuobo

Orchid radish, also known as hemp fiber radish, is made of fresh radish with thin skin, tender meat and smooth skin in the late Ming and early Qing Dynasties, supplemented by Chili powder and salt. After improvement, the radish is still a whole after being cut several times. Mention it, like an orchid in full bloom, and like the rain gear and hemp fiber of farmers in the past, hence the name. Retains the traditional spicy flavor and has a crisp aftertaste; At the same time, it also helps digestion and increases appetite, and has been selling well in the northern Hunan market.

Orchid radish is a famous traditional pickles in Hunan province, which has a production history of more than 60 years.

Raw material formula: radish salt blank 100 kg, sesame oil 4 kg, high-quality Chili powder 3 kg, soy sauce 40 kg.

Production method:

1. Selection and pretreatment of raw materials: white radishes with late harvest, tender meat, firmness, thick skin and sufficient moisture are selected as raw materials, each weighing about 150 ~ 250g. The radish is washed and pickled.

2. Pickling: 100 kg of fresh radish with 4 kg of salt, put a layer of radish, sprinkle a layer of salt, and turn over the pond after 4 ~ 5 days. After turning over the pond, marinate it according to the above ratio and method, and seal the pond after 2 ~ 3 days (2% capping salt should be added to the top of the pond when sealing the pond).

3. Cutting: Its knife power is certain. First, the knife cuts perpendicular to the long direction of the radish and stops at 3/4. Every two knives are separated from the first knife by 1.8 ~ 2 cm, and cut straight to both ends; Then turn 180 degrees, and cut vertically at an angle of 3 ~ 5 degrees with the long direction of radish, and stop cutting when it reaches 3/4, with the same interval as above.

4. Rinsing: add clean water to the cut radish salt blank according to 100 kg, 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%), and then press out part of the excess water.

5. Mixing: When mixing, evenly mix the pickled radish blank according to the above formula ratio, seal the jar and package, and eat it after 3-4 weeks.

Product features:

Golden color, ruddy, beautiful appearance, like flowers, fragrant, sweet and spicy, crisp and delicious, and has the function of appetizing and increasing food.

Qu JIU

The Miluo River is famous mainly because of Qu Yuan. During the Spring and Autumn Period and the Warring States Period, when Qu Yuan, a famous politician and poet of Chu State, was exiled, he once lived in Renshan on the bank of Miluo River. In 278 BC, Ying (now jiangling county, Hubei), the capital of Chu, was attacked by Qin Jun. Qu Yuan felt hopeless in saving the country and died in Miluo River. In memory of Qu Yuan, the wine brewed with this river was named Qu Yuan wine.

Miluo zongzi

Zongzi was called "dumpling rice" in ancient times. Originated in Miluo, it is said that it was invented to sacrifice Qu Yuan who threw himself into the river. Miluo Zongzi has always been famous for its variety and exquisite production. Among them, roasted dumplings are carefully made, glutinous rice must be the best, and pork should be three layers. First, it is fragrant and rotten, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip it in garlic paste, mustard, red pepper sauce, radish acid and other seasonings, which is sweet and smooth, oily but not greasy.

"Bamboo Leaf jiaozi": Take bamboo leaves and wrap them in white glutinous rice dumplings, and cook them until they are as sharp as raw water chestnuts.

"Ai Xiang Zongzi": The glutinous rice is washed clean, mixed with dates, chestnuts and mung beans, wrapped in rice soaked in mugwort leaves, and cooked in a pot.

"Mint-flavored jiaozi": Rice soaked in mint is steamed until soft, mixed with foreign sugar, wrapped in bamboo slices and cooked.

"Red bean paste jiaozi": Red bean paste, sugar and fatty oil are boiled into a small jiaozi.

"Lotus seed dumplings": peeled, mixed with foreign sugar and wrapped in small dumplings.

"Songren Zongzi": Songren went to wrap a small dumpling.

"Ham Dumplings": Dumplings are wrapped in slices of ham, and the ham should be authentic Jinhua ham, with fine fat. Jiaozi with diced meat can also wait.

Zongzi is of course delicious, but you can learn to eat it. You can drink some tea or sugar water to help digestion when eating zongzi. It is better to eat with some fruits and vegetables, which is more nutritious. In addition, people with chronic gastrointestinal diseases should not eat more.

Taolinpi powder

Peach forest powder is actually made of sweet potato pulp. Everyone in Miluo doesn't like it. This dish is essential for weddings and funerals. When Miluo's masters cook, they always soak the noodles in cold water first, chop the lean meat into cubes, add the cooked bone soup to stew, and add a little pepper and coriander when eating. Taolin noodles are good in quality, smooth and delicious, and rich in nutrition. In 20 12 years, Taolin vermicelli, which covers an area of16,000 square meters and has an annual output value of 27 million yuan, ranks among the leading enterprises in agricultural industrialization city and is recognized as "pollution-free agricultural products". I will go abroad in the future.

Tuba avenue

Tubadao is a traditional eight-course banquet in rural Miluo, which refers to glutinous rice balls, stewed skin powder, braised pork with tiger skin, Tujia chicken soup, steamed bacon, boiled shredded pork, braised pork feet and clear soup bamboo shoots. Authentic eight dishes, no less than one, are also called Miluo banquet. There are happy events at home, such as moving to a new home, being the champion and so on. Miluo people love to invite country chefs to cook, preferring to eat full head and sweat rather than go to big hotels. The villagers are happy to meet again after a long separation. The unique production technology and beautiful "reunion" scene of Miluo Tuba Road firmly grasp the taste buds on people's tongue, which can subtly arouse the unforgettable "homesickness" in every diners' hearts.

Sanjiang chestnut

Sanjiang Chestnut is a specialty of sanjiang town, Miluo City, Yueyang City, Hunan Province. Sanjiang town chestnut is famous for its excellent quality. Its fruit is large, white in color, good in taste, easy to process and high in comprehensive 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 region. The annual rainfall is even, the summer temperature is not more than 39 degrees, and the winter temperature is not less than MINUS 4 degrees. Agriculture in sanjiang town is dominated by planting and processing industries. In terms of planting, in addition to conventional rice, there are corn and watermelon. The most distinctive feature is the cultivation of chestnut. Chestnut is a delicious and nutritious fruit. Over the years, Sanjiang people have mastered a set of science and technology of chestnut from seedling raising, cultivation, management to harvest. At present, more than 5,000 mu of chestnut forest has been planted in sanjiang town, and the area of chestnut forest that began to bear fruit has reached more than 3,000 mu. Driven by the Sanjiang River, chestnuts have been planted in surrounding towns and villages. Every year during the chestnut harvest season, chestnut vendors from all over the country gather at the Sanjiang River. According to statistics, in 2006, sanjiang town * * * sold more than 2,000 tons of chestnuts.

Dongting whitebait

The whitebait in Dongting Lake, also known as surface fish and ice fish, is a slender, translucent and bare fish. It is a migratory fish that grows in seawater and lays eggs in fresh water (March and April every year). Not only the meat is tender, but also rich in protein, which has the functions of nourishing stomach, nourishing yin and tonifying kidney. When eating, fresh whitebait is usually fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, cooking soup or stir-frying after drying has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and famous far and near.

According to historical records, as early as the Spring and Autumn Period and the Warring States Period, whitebait was regarded as a sacred fish and a sacred fish. According to legend, Qu Yuan, the doctor of the Three Tong, was exiled by King Chu Maoxiang, and Shi Huai sank in the Miluo River. When people heard about it, they rushed to throw zongzi into the water to save them. The glutinous rice grains in zongzi turned into clever white fish, and Qian Qian leaned in and picked up Qu Yuan. After entering Dongting Lake, the lake suddenly turned white, attracting many people to see the light and worship. After people found and picked up Qu Yuan's body, they buried You Ling and built a temple for sacrifice. However, the little white fish didn't want to go and lived in Dongting Lake. "Fisherman" said: "An Neng is white, but it is also vulgar." Fang Quyuan is innocent and noble. He also said that whitebait is white and loyal. Since then, people regard the whitebait in Dongting Lake as a sacred fish, which is more protected. Over time, there are more and more whitebait in Dongting Lake.

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