In the east of Yongcun Village in Ningyuan, Yongzhou, there is an extraordinarily dazzling ancient building. This is the Zhuangyuan Building, which is the same as the first village in Jiangnan. The Guanyuan Building is to commemorate the founding of the Tang Dynasty champion Li Wei. It is said that it is built. Eat the meatballs there to be the "No. 1"!

Leading the Jiuyi Shengmai, sitting in the thousand-year-old village of Guanxi Wonderland, Xiaguan Village, Ningyuan County, was built in 499 AD. It is said that the Southern Dynasties of Emperor Sui and the refuge of Jianwen Emperor have been left here. The reputation of “the hometown of mahjong” and “the first village in Jiangnan” has won the title of National Historical and Cultural Village. As the ancient village cuisine, the undergrowth of the water-filled meatballs has long been famous, and the fragrance is floating in all directions. On December 7th, 2017, Xiaguan Zhuangyuan Shuiwanzi was awarded the title of “Top Ten Famous Snacks in China” by the China Cuisine Association at the China Snack Food Festival held in Shaxian, Fujian Province. Under the water, there is a story of promoting filial piety. According to legend, the Tang Dynasty champion Li Wei (808 ~ 873, the word son Xuan, Ning Yuan under the village, the official to the Ministry of the servant) once went home to the province, coincided with his father Li Taiyuan was sick in bed, the daily diet is very small, to make people The filial piety of the child, Li Wei personally cut the fresh pork into pieces and tapped slowly with a knife. Mix with water and make a meat paste. Use a spoon to pour the meat paste into the soup pot and boil. The meatballs float on the noodle soup and taste smooth and delicious. , falling into the mouth, fascinating. Then feed the old father to eat, his father's appetite increased greatly, and he recovered in a few days. This is the initial formation of the under-watering ball, because Li Wei is the champion and so filial, hence the name. This story has been passed down to the present day and has a history of more than 1,100 years. Today's under-filled waterballs still follow the traditional method of production. In the early morning of that day, we should come to the cultural square of the community. The fresh pigs that had just been slaughtered were placed on a special pine chopping board. The pork was bursting with heat, and the master and son of the chef’s clothing, Master Li, Quickly cut the pork into pieces, the two held a square iron rod, hit the iron hot, and beat the pork on the chopping board repeatedly in a moderate beat. When the pork was paste-like, there was no red dot. The white ribs and muscles in the meat were separated. Viscous and elastic. Then put the paste into a bucket, add an appropriate amount of salt water to stir in a clockwise direction, add salt water 2 times in the middle, stir evenly and then naturally solidify. I asked Master Li, the ratio of pork to salt water, Master Li laughed and said nothing, I thought, this formula may be the ancestral secret recipe, can not be casually disclosed. After the chopping board is finished, set the net wok on the fire, put the lard to heat up six mature, and the meat clear soup is boiled in a pot. Change the small fire and use a spoon to pour the meat paste into the boiling soup. Cook over high heat until the meatballs are all floating. Noodle soup, at this time the meatballs are delicious and full of charm. Pour into the bowl, sprinkle with pepper, chopped green onion, and clear soup. The meatballs are fragrant and the entrance is smooth and soft. It is said that this kind of food and medicine is homologous, and the medicinal diet is the same. This is the inheritance of Jude culture and is an ancient dish of filial piety.