![Anlong Baicui Block Cake [Guizhou Anlong Specialty]](https://i.gtylx.com/i.png)
What is Anlong Baicai Ba? Authentic specialty of Anlong, Guizhou: Anlong Bait Block Cake
Summary:Do you want to know what Anlong Bait Block Cake is? This article is a detailed introduction toGuizhou Anlong specialty - Anlong Bait Block Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Anlong Bait Block Cake. The full text takes about 7 minutes to read, mainly including the basic introduction of Anlong Bait Block Cake and its nutritional value? What are the product features of Anlong Baicai Cake? How did the history of Anlong Baicui Cake come about? The production method of Anlong bait block cake, etc
Introduction to Anlong Baicui Ba
"Baicui Ba" is originally from Qiannan Prefecture, Guizhou Province, and has a long history in Qiannan Prefecture. It is a characteristic food of the Buyi ethnic group. The Buyi people are mainly engaged in agriculture and have a long history of rice cultivation, known as the "rice nation". During the Qin and Han dynasties, the social productivity of the Buyi region was already quite developed
What is the nutritional value of Anlong Baizi block cakeWhat are the product features of Anlong Bait Block Cake
Traditional food in Anlong County is made by soaking, steaming, cooling, spraying water, and re steaming specialty glutinous rice. It resembles Jiangnan rice cake but is slightly larger than it. Anlong ear pieces are white and plump in color, soft and palatable. When cooked with sugar or sweet wine, they have a refreshing and fragrant aroma; Stir fried with shredded meat, sausages or shredded fish, and beef jerky, the taste is pure and delicious
How did the history of Anlong Bait Cake come aboutIn 1652, after the fall of the Ming Dynasty, Emperor Yongli of the Southern Ming Dynasty moved to Anlong, our province through Guangxi during his escape. When Yongli hurriedly arrived in Anlong, he fell seriously ill and felt cold all over. Helpless, he entered a local farmer's house to rest and recuperate. Coincidentally, the farmer's house was making "ear" rice cakes to celebrate his birthday. Seeing this, everyone suggested wrapping the freshly made hot "ear" rice cakes in cloth bags as pillows to keep him warm and warm. Only then was Emperor Yongli rescued. After being used as a sleeping pillow by Emperor Yongli, the hot "ear" cake gradually cooled down into a shape similar to a "pillow". Therefore, the "ear" cake was called "pillow cake" by the Buyi people as a royal item, symbolizing health, auspiciousness, and well-being
Preparation method of Anlong Baikuba
pickled Chinese cabbage Baikuba
Raw materials: 100g Baikuba, 50g pickled Chinese cabbage, 20g ham. Seasoning: lard, salt, monosodium glutamate, ginger foam, scallions
Preparation method:
Boil. Cut pickled Chinese cabbage into details, cut bait cake into strips 0.5 cm wide and 5 cm long, boil water in the pot, put pickled Chinese cabbage into water and boil for 2-3 minutes, add lard, salt, monosodium glutamate and ginger foam, then put bait cake into the water and boil it, add cooked ham, stir it and boil it, sprinkle with scallions
What are the product features of Anlong Bait Block Cake
Traditional food in Anlong County is made by soaking, steaming, cooling, spraying water, and re steaming specialty glutinous rice. It resembles Jiangnan rice cake but is slightly larger than it. Anlong ear pieces are white and plump in color, soft and palatable. When cooked with sugar or sweet wine, they have a refreshing and fragrant aroma; Stir fried with shredded meat, sausages or shredded fish, and beef jerky, the taste is pure and delicious
How did the history of Anlong Bait Cake come aboutIn 1652, after the fall of the Ming Dynasty, Emperor Yongli of the Southern Ming Dynasty moved to Anlong, our province through Guangxi during his escape. When Yongli hurriedly arrived in Anlong, he fell seriously ill and felt cold all over. Helpless, he entered a local farmer's house to rest and recuperate. Coincidentally, the farmer's house was making "ear" rice cakes to celebrate his birthday. Seeing this, everyone suggested wrapping the freshly made hot "ear" rice cakes in cloth bags as pillows to keep him warm and warm. Only then was Emperor Yongli rescued. After being used as a sleeping pillow by Emperor Yongli, the hot "ear" cake gradually cooled down into a shape similar to a "pillow". Therefore, the "ear" cake was called "pillow cake" by the Buyi people as a royal item, symbolizing health, auspiciousness, and well-being
Preparation method of Anlong Baikuba
pickled Chinese cabbage Baikuba
Raw materials: 100g Baikuba, 50g pickled Chinese cabbage, 20g ham. Seasoning: lard, salt, monosodium glutamate, ginger foam, scallions
Preparation method:
Boil. Cut pickled Chinese cabbage into details, cut bait cake into strips 0.5 cm wide and 5 cm long, boil water in the pot, put pickled Chinese cabbage into water and boil for 2-3 minutes, add lard, salt, monosodium glutamate and ginger foam, then put bait cake into the water and boil it, add cooked ham, stir it and boil it, sprinkle with scallions
In 1652, after the fall of the Ming Dynasty, Emperor Yongli of the Southern Ming Dynasty moved to Anlong, our province through Guangxi during his escape. When Yongli hurriedly arrived in Anlong, he fell seriously ill and felt cold all over. Helpless, he entered a local farmer's house to rest and recuperate. Coincidentally, the farmer's house was making "ear" rice cakes to celebrate his birthday. Seeing this, everyone suggested wrapping the freshly made hot "ear" rice cakes in cloth bags as pillows to keep him warm and warm. Only then was Emperor Yongli rescued. After being used as a sleeping pillow by Emperor Yongli, the hot "ear" cake gradually cooled down into a shape similar to a "pillow". Therefore, the "ear" cake was called "pillow cake" by the Buyi people as a royal item, symbolizing health, auspiciousness, and well-being
Preparation method of Anlong Baikuba
pickled Chinese cabbage Baikuba
Raw materials: 100g Baikuba, 50g pickled Chinese cabbage, 20g ham. Seasoning: lard, salt, monosodium glutamate, ginger foam, scallions
Preparation method:
Boil. Cut pickled Chinese cabbage into details, cut bait cake into strips 0.5 cm wide and 5 cm long, boil water in the pot, put pickled Chinese cabbage into water and boil for 2-3 minutes, add lard, salt, monosodium glutamate and ginger foam, then put bait cake into the water and boil it, add cooked ham, stir it and boil it, sprinkle with scallions