Tian Aimi Yi [Guangdong Wuchuan Specialty]

What is Tian Aimi Yi? Authentic Guangdong Wuchuan specialty: Tian Aimiyi

Content summary:Do you want to know what Tian Aimiyi is? This article is a specialized article that provides a detailed introduction to the local specialty of Wuchuan, Guangdong Province - Tian Aimiyi. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Tian Aimiyi. The entire article takes about 3 minutes to read, mainly including the basic introduction of Tian Aimiyi and the product features of Tian Aimiyi? How did the history of Tian Aimiyi come about? The production method of Tian Aimiyi, etc

Basic Introduction of Tian Ami Yi. Wu Chuantian is particularly famous for its Huangpo

What are the product features of Tian Aimiyi

Oil black shines brightly, with a dark green light of Artemisia argyi. When you peel off the leaf pad and put it in your mouth while it's still hot, it immediately fills your mouth with a fragrant aroma, with sugar gum overflowing from the corners of your mouth. The fragrance of various fillings, combined with the fragrance of Artemisia argyi and the pad leaves, makes you feel bloated and unable to stop eating

How did the history of Tian Aimei Yi come about

"February 2nd" is a traditional custom to celebrate the "birthday of the earth", which is the birthday of the earth god. In the past, on this day, pigs were burned, cakes, candies, and fruits were bought to go to the earth temple for worship. Every household also made field mugwort (a type of rice cake) to worship the earth god, praying for him to bless with good weather and abundant harvests

How to make Tian Aiyi

On the eve of February 2, they would pound Rice noodles, prepare Tian Airong, and make Tian Aiyi. They would rub the boiled brown sugar water of Tian Airong and Rice noodles into skin, and then wrap it with sugar, peanuts, shredded coconut, sesame, tangerine peel, and fat meat to make sweet Tian Aiyi. The fragrant ones would use fresh shrimp, green onions, fresh shredded radish, or salted radish with fat meat, sesame, and peanuts as fillings. Some shapes are made into large circular cups with wooden chisels, some are made into peach shaped cups, and some are made into half moon shaped bowl mouths. Then, they are wrapped in fresh pineapple leaves or a type of soil grown leaf called "Nengmu" and placed in a wok, steamed over high heat. This not only saves money and is environmentally friendly, but also has the fragrance of green leaves