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When summer comes, Guangxi people like to eat porridge, but when eating porridge without some condiments and side dishes, it always feels like something is missing. When I was a child, every time I felt too busy to eat in the summer, my mother’s bowl of clear porridge with sour beans would be the main dish to keep me away. Now, as soon as summer comes, I eat it with homemade porridge and side dishes. It has become a favorite among many Guangxi people. One of the most ritualistic ways to spend summer, it has also become an unforgettable food memory for many people.
served with porridge and side dishes, it has steadily attracted the summer stomachs of Guangxi people. Guangxi people usually eat porridge in summer without these 9 kinds of side dishes. With them, there is no problem at all in eating a few more bowls of porridge!
01. Spicy and sour water spinach
water spinach , also called water spinach . Hot and sour kangkong stems paired with porridge can be said to be the first choice side dish for Guangxi people to eat porridge in summer! As soon as summer comes, water spinach stalls from all over Guangxi will fill up the vegetable stalls. At this time, the main theme of Guangxi people eating porridge has begun.
There has always been a saying in Guangxi "Kangkong is served with white porridge, and you are not satisfied when you open your mouth." Whether it is at a porridge stall or a noodle shop, water spinach stalks are definitely indispensable on the condiment table. Without it, these side dishes with condiments will be No soul. It tastes fresh, crisp and tender, sour and spicy, and is the best accompaniment to porridge. Using water spinach to serve white porridge can not only increase appetite, but also produce fluid and quench thirst, clear away heat and relieve summer heat.
Water spinach is grown in various parts of Guangxi, with varying scales. Among them, the Bobai water spinach is the most famous. There are " Luchuan pig , Beiliu fish , Bobai Beautiful water spinach" . According to legend, the water spinach produced in Bobai has long and thick stems, few leaves, and very tapered leaf tails. It is known as the "Blue Dragon in the Water" and the "King of Water Spinach". It is not only a local specialty, but also a national geographical indication product, and is sold far away. Domestic and foreign.
02. Pickled beans
Pickled beans are as popular as water spinach. Many people also say that it is the king of served with porridge.
Its preparation is very simple - wash the beans, pick off the heads and tails, then put them in a jar, add salt, sugar and rice water, seal and marinate for about 5 days, then take out the beans and cut them into cubes. Add oil and sauté the chili until fragrant, then add the beans and stir-fry until the water is dry.
Pickled beans are used as an appetizer to accompany porridge. They are sour and delicious. Guangxi people cannot eat porridge without it.
03. Dried radish
Guangxi people eat porridge, and the popularity of dried radish may be second only to water spinach and beans. It is also crispy and delicious to chew.
I remember my elders once said that when we couldn't open the pot, our family would often eat homemade radish strips. Although the taste was bland, we didn't dislike it at all at the time. It was good to have it. Nowadays, the radish strips made are much more delicious, and everyone likes to eat them with a big bowl of porridge. eats the radish strips one by one and tastes like ham, which makes others drool when they look at it.
Radish is a very cheap vegetable. You can buy a few for a few yuan. You can buy it and cut it into slices and cubes. When dried, it tastes very chewy. It can be used with porridge or other staple foods, which is very appetizing.
There is a "radish village" in Beihai, Guangxi - Liannan Village, which is famous in Guangdong, Guangxi, Hong Kong and Macao for its radish production. Its pickled dried radishes are yellow in color, crisp and unique in flavor, and are favored by many merchants and diners. Liannan dried radish has become one of the specialties of Beihai.
Similarly, many people in Liuzhou , Guilin , Wuzhou , Hezhou and other places have been making dried radish since they were young. In their eyes, adding some chili, white sesame, sugar, and vegetable oil to the dried radish After waiting for the ingredients, you can make spicy and delicious porridge side dishes. Looking at the attractive color, your summer appetite will be stimulated.
04. Cucumber peel
Every early summer, the cucumber rack next to my hometown is covered with cucumbers, and one bite fills your mouth with fragrance.
Because it is relatively simple to make cucumber skins, many people make their own - pick a delicate cucumber and clean it, then put it in a pot of boiling water and boil it for 3 minutes to soften the skin. After taking it out, use chopsticks to pierce each cucumber with 7. There are 8 holes to facilitate squeezing out the water later. After putting it into the gauze belt, press it with stones or heavy objects for more than 24 hours. The drier it is, the better it will be. The longer it will be stored later, the crispier the taste will be.
After pressing, its skin will become wrinkled, and there may be sticky guar gum on the surface. It needs to be cleaned again and the water squeezed out. When the weather is good, put it in the sun for a day, then put it in an airtight jar, sprinkle it with salt every time you put it in a layer, and finally press it tightly and cover it tightly, then seal it and marinate it for 3-7 days to become sour. The pickled cucumbers look wilted, but they are actually very crispy. They taste delicious and crunchy when you bite them. They are both appetizing and porridge-consuming.
It can be made in many places in Guangxi. It is still a major specialty in Qinzhou Lingshan . There is a local saying "I would rather eat the melon rind than the wings". It is a must-have porridge side dish at home. Moreover, it is rich in nutrients, rich in protein, vegetable fat, and 8 kinds of amino acids needed by the human body. It has also become a good local gift.
05. Kohlrabi
Kohlrabi is also quite famous in Guangxi. Kohlrabi in many places is also a national geographical indication product.
Hengxian kohlrabi is one of them. It is a specialty of Hengzhou City. Hengzhou has grown kohlrabi for more than 300 years. It was famous as early as the Qing Dynasty. It also won the award at the Panama International Agricultural and Sideline Products Exhibition. The silver award is still selling well to this day.
Hengzhou has fertile soil, abundant water resources, good rainfall and climatic conditions that are very suitable for the growth of kohlrabi. "Hengxian kohlrabi" has also become a national geographical indication product. The side dishes made from kohlrabi are golden in color and crisp and tender in texture. , is called "local squid" .
Yingjia kohlrabi in Hezhou Zhongshan County is also a national geographical indication product. Its cultivation history is longer than that of Hengzhou kohlrabi, which has been more than 400 years. In 2021, there are more than 2,000 local households growing more than 5,000 varieties. Mu of kohlrabi is a big local industry, and most local people know how to pickle kohlrabi.
Yingjia Village is located in a mountainous area with very fertile soil and a subtropical monsoon climate with abundant rainfall. The pickled kohlrabi is light yellow in color, delicious and fragrant, and has a crisp and tender texture. It is a favorite for porridge lovers. A bowl of porridge with a piece of Yingjia lettuce tastes refreshing and refreshing.
06. Papaya shreds
I remember that when I was studying in college in Nanning, I had a roommate from Liuzhou. Every time he went home, he would bring back a few bottles of his mother’s homemade papaya shreds.
At the end of the month, when everyone’s living expenses are very tight, several roommates from the same class get together to hide from the dormitory aunt and secretly open a small stove in the dormitory - cook a pot of porridge, each person fills a large bowl of porridge and then adds Take a bite of a small bowl of shredded papaya and it will make a squeaking sound in your mouth. It is spicy and crispy, which greatly increases your appetite.While everyone was eating, they told each other not to finish everything but to save some for next time. That scene is still fresh in my memory! Now when I think of the crispy texture of shredded papaya, my mouth will water.
Papaya is grown in many places in Guangxi, especially in Hengzhou City. Papaya is one of the traditional advantageous industries. It is currently the area with the largest papaya planting area in the country.
Almost every household in central Guangxi, northern Guangxi and western Guangxi has a bottle of shredded papaya. Whether it is porridge, noodles or meals, three meals a day are covered. Some families will also make a jar of their own pickling: select papaya with yellowish flesh, firm and hard flesh, peel and grate it, spread it evenly in a dustpan, dry it in the sun for 3-5 days to control the moisture, and then mix it with soy sauce, Put the minced garlic, chili, white sugar and other ingredients into a clean and oil-free jar and seal them for marinating. After more than ten days, the papaya shreds will soak up the ingredients and smell them, and your mouth will be filled with saliva. Take a bite, the texture is crispy and the more you chew, the more delicious it becomes.
Summer is the season for planting rice. When you go to the fields to plant rice, you will feel hungry and tired, and have no appetite for food. At this time, a plate of refreshing and spicy papaya shreds with porridge will restore your energy a lot. Some people say that if you have papaya shreds when eating porridge, you don’t need to replace it with meat!
And as foodies, Guangxi people are not satisfied with letting shredded papaya just play a supporting role in eating porridge. They also let it become a snack to satisfy cravings. Whether you are watching TV dramas or going on a picnic, a piece of shredded papaya is chewed in your mouth. It's crispy and leaves a fragrant aroma on your cheeks after eating it. - "I can eat half a pound of shredded papaya from Guangxi while watching a TV show!" !"...
07. Colorful Pickled Peppers
I have always known that papaya shreds can be eaten as snacks, but when I saw someone chewing colorful pickled peppers as snacks one by one, I was still surprised! In the eyes of many people, colorful pickled peppers are so spicy that no one would recognize them. Anyone who can eat them as a snack is definitely a ruthless person!
Colorful peppers are a unique pepper variety in Guangxi. The picking period is from July to August every year. The colorful peppers are very beautiful hanging on the pepper trees. They are the best in the pepper industry! It is plump and crystal clear. Many people thought it was a cherry when they saw it for the first time.
Fresh colorful peppers are fleshy, crispy and spicy. Their vitamin content ranks first among vegetables. Regular consumption can improve skin quality. But Guangxi people rarely use colorful peppers directly for cooking. Instead, they use them to make a special side dish with porridge - colorful pickled peppers. The method is quite simple: soak the colorful pepper in an airtight container filled with soy sauce for about a month and then you can eat it. Now it is the perfect companion for Guilin rice noodles , snail noodles , and raw pressed rice noodles. It is available in the noodle shop It is indispensable on the condiment tables of porridge stalls and porridge stalls.
Take a bite, it is crispy, sweet and spicy. When it touches the base of the tongue, it is so spicy that it makes you inhale and grit your teeth. You will shed tears while chewing and your scalp will sweat.. It is spicy at first and then sweet. The more you chew it, the more flavorful it becomes. It is a rare "appetizer".
08. Taro acid
Guilin may be the reason why there are so many taro plants. I have found that many Guilin people have been cooking taro since they were young. In the summer, I often see taro acid in the porridge bowls of my colleagues in Guilin who bring rice. I I often mix it with porridge and eat it. It is sour, crisp, refreshing and chewy.
Yulin Bobai people also like to make taro sprouts. It is said that every household there grows taro sprouts. In addition to eating taro in summer, they also make taro sprouts into sauerkraut. Therefore, taro sprouts have become the first choice for Bo white people to drink white porridge. It’s not too much to have a bowl of white porridge with taro sprouts on a hot summer day. One person can cook several large bowls of white porridge!
09. Sour glutinous rice
Sour glutinous rice is a food derived from the fermentation and bacterial transformation of rice. During the fermentation process, a sour taste will naturally be produced, which can not only remove the fishy smell and improve the freshness, but also increase appetite.
It is a traditional side dish in Hechi , Laibin, Guigang and other places. It is an excellent side dish and seasoning for porridge, stir-fried meat, pork belly, lemon duck , flavored dishes, etc. Many people just want it. Just mentioning it will bring out the greed in your stomach and make your mouth full of saliva.
Every time we talk about sour glutinous rice, a colleague from Guiping will be very proud. She said she can make it. She also said that many families in jintian and jiangkou Town in Guiping make homemade sour glutinous rice every year. Put chili, garlic, beans , ginger, lettuce heads, clam heads and other side dishes in it. It has the attitude that everything can be soured , and the taste is quite rich. Bean is the most classic and is the standard accompaniment for local people to eat porridge.
Most of these side dishes are crunchy, sour, crisp and refreshing. They are very delicious when used to eat porridge, noodles, noodles and steamed buns. They can also be used as snacks to satisfy cravings like shredded papaya. As soon as I get home from work every day, I take some out of the bottle and eat it as a snack. It tastes really good.
Of course, Guangxi people serve more than these 9 kinds of side dishes as porridge. They all contain fresh, fragrant, tender, crispy, spicy, sweet, salty and many other special flavors, which can meet the needs of different taste buds.
Every summer, when Guangxi people eat porridge, as long as they have these dishes, their stomachs will be soothed and secure, and each meal will become more relished, with a crunch in their mouths. Sound, this is the summer food memory these side dishes bring to Guangxi people.
What other side dishes are your standard side dishes when eating porridge? Welcome to leave comments and messages.
text\Su Zhi
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