Zunyi Huangqi is a traditional Han nationality famous snack in Nanbai Town, Zunyi City, Guizhou Province. The main raw materials are rice and soybeans. The finished products are browned and are in the form of blocks or cylinders. They can be eaten raw, fried, steamed, etc. The taste is delicate and soft, sweet and delicious, and is very popular in Guizhou. There are similar snacks in the area of ​​Qingzhen City in the middle of the city. The practice is basically the same, also known as Guizhou Huangqi.

In Guizhou, Huang Qi is not unique to a certain place and can be eaten almost everywhere. After eating a lot more, there will be a contrast - among them, the Huangbai of Nanbai Town in Zunyi of northern Fujian and the Huangpi of Qingzhen in Guiyang of Yuzhong are better. The former is quite big, like the old square pillow, cut by a wide finger piece, it is really fast to eat; the latter is small, about a punch size, more suitable for each child. In the hand, enjoy the taste of it. When it comes to the origin of Huang Wei, there is a little story that is difficult to verify. Time has been traced back to the Three Kingdoms period, when Guizhou was also known as Yelang. It is said that the famous Zhuge Liang was leading the troops to settle down, and in the Yelang Kingdom, they fought against the Nazhong Cave. One day, the army was burying the pot for cooking, and suddenly the spies came to report that there was a squad. Zhuge Liang listened, so he ordered the battle. After a few, he repelled the people of the country. I don’t know what the Zhuge military division is. If you say victory, you will win, but he will not care about the jealousy of the poor, but also the sergeant’s rice has not been eaten, and ordered the army to chase the army for more than a hundred miles. . This kind of chasing is nothing, but it has ruined the fire army in this army. After waiting for the troops to return, the boiled bean juice and rice can not be wasted. How much food did not bring, what should I do? When Zhugejun looked at this situation, he had to order the soldiers to mix the unused bean juice with the rice and put it in the big raft to cook it to keep it. The soldiers who returned to the camp returned to the camp. The rice that had been blended with the bean juice had been fully cooked for nearly two days. The tired and hungry soldiers rushed to eat. Who expected this rice had become another look, not only the color Huang Run, and the taste is sweet and soft, and it tastes even more delicious. The soldiers thought that it was the military division used to treat their delicious food. After three or two times, they let a few good friends see the bottom. It happened that the local people of the army encountered it. Seeing this thing so delicious, it was also made by this technique. It has been continued for more than a thousand years. This is not the case. Guizhou has added such a delicious one - Huang Wei. The raw materials of Astragalus are indeed as simple as the small story, mainly sticky rice, glutinous rice and soybeans. However, its production is quite complicated and time consuming. Take Zhayi's Nanbai Town Astragalus as an example. Firstly, the washed sticky rice and soybeans are mixed into a mixed rice syrup, and then the glutinous rice is washed and put into a traditional hibiscus to cook until the ripening. Then, the prepared rice syrup and the steamed glutinous rice are poured into a large tub and mixed, and a small amount of brown sugar may be added therebetween. After stirring in the large tub, the water in the rice slurry is completely absorbed by the glutinous rice, and the glutinous rice rice can be beaten into a white rice ball. Immediately afterwards, the glutinous rice balls are bundled in sequence with the washed and cooked old bamboo shoots or large bamboo leaves, and then all of them can be cooked in the hibiscus and cooked. After a long 20 hours, the sputum was out of the pot, and the aroma was transpiration through the hot and humid bamboo leaves. The bamboo leaves are peeled off hot, and the yellow scent of Huang Runjing is in front of the eyes. The musk, sweet and fragrant bamboo scented into the heart of the heart, making people drool and appetite. Because the steamed jaundice is bright and sweet, it has always been mistaken to think that a large amount of brown sugar is added to the scutellaria to color the seasoning. In fact, the yellow scent and sweetness of the scutellaria are completely dependent on this long cooking. The glutinous rice mixed with soy milk juice is decomposed and decomposed in a closed hibiscus for a long time, and the color of the glutinous rice is also changed from white to yellow, and the citron is also more and more fragrant. It is named after this, and this is also the biggest feature of Astragalus - the original taste, the taste is a few.