Snail powder is really a kind of magic food. It smells stinky. Just when you can't stand it, the more you eat it, the more delicious it tastes. It's like the twin sisters of stinky tofu. We should also have such questions as urination! For example: why does snail powder stink? Why is snail powder called snail powder?
Snail powder is the first specialty snack in Liuzhou, because it contains sour bamboo shoots. In fact, the stinking smell of snail powder has nothing to do with the powder itself, but the pickled bamboo shoots in it are playing tricks. In the eyes of outsiders, it's a kind of smelly food. They can't understand why people like to eat such smelly things. But in Liuzhou, people like to eat sour bamboo shoots, which can play a good seasoning role.
Sour bamboo shoots are common in South China, especially in Guangxi. In addition to Liuzhou snail powder, Nanning Laoyou noodles, Guilin rice noodles, and Dong flavor sour and spicy soup can also be seen. The method of making pickled bamboo shoots is very simple. After the bamboo shoots are shelled, they are cut into sections and placed in a large tile urn. After soaking in rice water, the cover of the earthen urn is sealed and soaked for about half a month. Fragrant but not rotten, smell it appetizing, want to salivate, eat rolling - this is a good mouth people most appropriate description!
This is the taste of sour bamboo shoots. Some foreigners are not used to it. Some say it's stinky tofu, some say it's putrid. They tell the boss that snail powder doesn't put sour bamboo shoots & hellip; & hellip; In fact, snail powder does not need to have snails, but it can't be without sour bamboo shoots. In Beijing, snail powder is made by a kind of shellfish instead of snail soup. The most authentic ones can have 85.6% of the authentic snail powder. If there is no sour bamboo shoots, it will be 0%. ）Sour bamboo shoots are fermented bamboo shoots. After some kind of fermentation, they will become this kind of taste. If you know how to appreciate its connotation, you will know that it is fragrant but not rotten. It is appetizing when you smell it, salivate when you want it, and roll when you eat it.
A writer named Qingsi published an article entitled "the taste of sour bamboo shoots" in Beijing Youth Daily. The description is very detailed and vivid. The excerpt is as follows:
[in a word, sour bamboo shoots are also some historical events. Gu Yi of Ming dynasty recorded a paragraph of bamboo shoots produced on Hainan Island in his book haicha Yulu: "sour bamboo shoots are as big as an arm. When you pick them, soak them in boiling water and soak them in cold well water for two or three days. Take out the bamboo shoots and cook them with vinegar. Good people bring into Zhongzhou and become rare things
In the eighth chapter of a dream of Red Mansions, Aunt Xue entertains Baoyu at home. After drinking, she specially makes sour bamboo shoots and chicken skin soup to relieve him of alcohol. Because of the appetizer, Baoyu drinks two bowls of pain. It can be inferred from this plot that in the Qing Dynasty, pickled bamboo shoots were also rare on the dining table of big families. Nowadays, sour bamboo shoots are more common in South China, especially in Guangxi. Some local flavor snacks in the land of eight osmanthus can not be without the accompaniment of sour bamboo shoots, such as Nanning's old friend noodles, Liuzhou's snail powder, Guilin rice noodles, Dong's hot and sour soup, etc.
In addition, Vietnam, which is connected with the mountains and rivers of Guangxi, also likes to eat sour bamboo shoots, and produces a kind of pickled bamboo shoots with shanhuangpi Douchi. In the north of Guangxi, there are mountains and rivers, dense forests and deep bamboos. Some of the bamboo shoots weigh more than 10 jin, which has the natural conditions for making sour bamboo shoots.
When I was a child, my family lived by the Liujiang River. We often saw boats carrying sour bamboo shoots from Rongshui, Sanjiang and other places on the dock. The bamboo shoots were stored in wooden barrels. I swim in the river, and occasionally I get pickled bamboo shoots from under the water beside the boat. The method of making pickled bamboo shoots is very simple. After the bamboo shoots are shelled, they are cut into sections and placed in a large tile urn. After soaking in rice water, the cover of the earthen urn is sealed and soaked for about half a month. But in the process of brewing, do not get a bit of oil, otherwise the rice water will be foaming, and the sour bamboo shoots will also deteriorate and stink.