In Xiangxi, you not only enjoy a lot of beautiful scenery, but also taste a lot of delicious food. Among them, the local specialty food, Tong Ye Cang, left the deepest impression on me. (Photo by Xia Xue)
Tung leaf rice, also known as artemisia. It is a characteristic traditional snack popular in Sichuan, Guizhou, Hubei, Hunan, Yunnan and other places. (Photo by Xia Xue)
As the name suggests, tung leaf 粑粑 is a kind of tung leaf wrapped in oil. This is a food that makes people both hungry and hungry, not only beautiful in appearance, but also sweet in taste and full of fragrance. (Photo by Xia Xue)
Peeling off the leaves of the tung tree, the fragrance is fragrant, and the stomach is full of a refreshing aroma. (Photo by Xia Xue)
The filling in the inside is mainly wrapped in red bean sugar or soybean flour, and can also be wrapped in diced sour chili tofu or diced salted bacon. (Photo by Xia Xue)
The main raw material of Tung leaf is Artemisia leaf picked in the wild. Artemisia annua is called wormwood in some places, which is widely distributed, often wild in the wilderness, hillsides, roadsides, river banks, and next to the house, with the effect of clearing heat and relieving heat, strengthening the stomach and digesting food. (Photo by Xia Xue)
Wash the fresh artemisia leaves and blanch them in boiling water to remove the astringency. After the blanched artemisia leaves are fished out, wring out the water and cutting into small pieces. The Hakka also use it to make amy fruit, so some people say that the tong leaf rice in Xiangxi is the amy fruit in the Hakka area. (Photo by Xia Xue)
Another important ingredient for making tung leaf rice is a powder made of glutinous rice and indica rice. (Photo by Xia Xue)
The tung leaves wrapped in tung trees are harvested from the local tung trees, which not only dispel the wind and cold, but also have a special fragrance. (Photo by Xia Xue)
The blanched artemisia leaves are mixed into the glutinous rice flour and kneaded, so that the mugwort leaves and the glutinous rice flour are completely fused to make a round cake. Sugar or salt can be added according to personal preference, and most of the market is sugary. (Photo by Xia Xue)
You can fill the bread with a variety of fillings and make 5-8 cm in size artemisia leaf buns. The preparation method is almost exactly the same as that of amy fruit in the Hakka area, except that amy fruit does not use leaf wraps. (Photo by Xia Xue)
When wrapping, the tail of the tung leaf is rolled into a funnel shape, and after placing the wormwood bag, the head is covered, and the shape is pointed and flat. After wrapping, you can tie it with a rope or not. (Photo by Xia Xue)
Finally, it is steamed in a steamer basket, and when cooked, it is eaten hot, sticky and fragrant, and the aftertaste is long. Go to Xiangxi, don't forget to try it. (Photo by Xia Xue)