China is a country of wine, and its wine culture has a long history. The wine culture of Fangling (now Fang County, Hubei Province) is basically synchronized with the wine culture of the Chinese nation. Although there are many characteristics, the commonality is the mainstream. China is a country of wine culture, and the Chinese nation is a shining one among the nations of the world. Because the Chinese nation not only has a long history and a long-standing culture, but also has a vast territory and abundant products, which has nurtured a colorful cultural landscape. As the saying goes, "Food is the first necessity of the people." Regardless of any race, it will be closely linked to the food culture. The degree of civilization of the food culture is closely linked to the ethnic group to which it is attached. Therefore, China's wine culture is well-known around the world and has a far-reaching reputation. So, how did wine come from? In ancient times, human ancestors were still living in nests and caves, mainly relying on hunting and picking wild fruits to satisfy their hunger. In order to prevent the bad weather of the lean season, rain, snow and thunder and lightning, more wild fruits were picked for storage when they were in abundance. We know that some wild fruits contain fermentable sugars. Under the action of yeast, wild fruits give off a light fragrance and exude some liquid, which is the earliest pure natural fruit wine. People did not care about these liquids at first, and dared not drink any. Later, someone tried it boldly. It was no big deal to taste it, and they tasted a new world of wine culture. The liquid was not only fragrant and sweet, but also the kind of sweetness that had never been tasted before. After drinking a few sips, people also had high enthusiasm and surging excitement. Li Shizhen asserted in "Compendium of Materia Medica" that "wine is the first of all medicines." Before humans discovered herbal medicine to treat diseases, they used wine to heal wounds, activate meridians, and relieve blood and qi. Wine has made a significant contribution to the survival and continuation of mankind. It is conceivable that when humans first discovered wine and its connotation, how happy they were? Probably the whole tribe was immersed in a carnival. The fossils of drunk apes were found in Xia Caowan, on the shore of Hongze Lake in Huaiyin, Jiangsu Province. "Zipaoxuan Zazhui Dinglong Yehua" records: "There are many monkeys in Huangshan. In spring and summer, they pick various fruits in the stone depressions and brew wine. The fragrance overflows and can be smelled hundreds of steps away." The Yangbiling Cultural Site in Fangling is from the same period as the Longshan Culture. Tripod pots, tripod pots and high cup-shaped vessels used to hold wine have been excavated. The ancestors of the Fangling people who lived in Yangbiling also began the history of drinking, which was the first cornerstone of the brilliant wine culture. The Peng tribe Fangguo was the earliest group of people who drank. However, humans discovered wine but did not know how to make wine. It was still in the primitive state of natural fermentation. It was not until the Xia and Shang dynasties that a man named Yi Di began to develop wine. In other words, with the improvement of productivity and the relative stability of human living conditions, the demand for wine is increasing, and naturally fermented wine can no longer meet people's needs. So Yi Di finally discovered the mother of Qu that can be used for fermentation after hundreds of verifications. It is undoubtedly a major progress in the history of human winemaking. Yi Di's research was very difficult. He had no instruments for testing and measuring, and it was something that had never been done by his predecessors. He had no experience of success, and even no lessons from failure. He had to cross the river by feeling the stones, but he succeeded after all and became the ancestor of Chinese winemaking. "Shiben" records: "Yi Di began to make wine mash and changed the five flavors; Shao Kang made wine." Yi Di began to make fruit wine, which tasted very strange. When it came to Shao Kang (Du Kang), he made wine with grain. Du Kang's contribution was to brew wine in the actual sense. And Du Kang was far more famous than Yi Di, and was widely circulated among the people. What was the reason? Du Kang was the fifth king of the Xia Dynasty, the first dynasty in my country established by Qi, the son of Xia Shang. Zhang Hua of the Western Jin Dynasty wrote "Bowuzhi" and believed that Du Kang was the governor of Jiuquan in the Han Dynasty and a famous winemaker. Which statement is correct? It remains to be verified by everyone. However, Du Kang is famous for more than this. Cao Cao was a famous politician, military strategist and poet during the Three Kingdoms period. His popular poem "How to relieve worries, only Du Kang" made him a synonym for fine wine, and Du Kang became famous. According to the above-mentioned information, Yi Di developed wine koji, thus completing the process of wine from natural fermentation to artificial fermentation. Although both have become wine, there is an essential difference. Naturally fermented wine cannot control the alcohol content and quality of the wine, while artificial wine can control the entire winemaking process, achieving a qualitative leap. Yi Di made koji from germinated grains, which is a carrier for cultivating microorganisms with starch as raw materials. Making wine with koji mastered the role of saccharification and winemaking. Thus, the fermentation and winemaking of the two steps of winemaking are combined. In the Shang Dynasty, grains were soaked in water to germinate, which was called Sanqu. In the Han Dynasty, there were more types of koji, including barley koji, wheat koji, moldy koji and non-moldy koji. In addition to Sanqu, there are Qubing, and later herbs that are conducive to the growth of microorganisms are added, and different aromatics are added to the wine. "Qimin Yaoshu" records nine methods of making wine and nearly 40 winemaking techniques. The most special one is "red yeast", which has strong saccharification power and fermentation power of wine sugar. It can not only make wine, but also be used for artificial pigments, which has set a precedent in my country's food industry. In modern society, there are many ways to make wine, and experience has been accumulated more comprehensively, but the essence remains the same, and it can be classified into three categories: Daqu, Xiaoqu, and Maiqu. Daqu is made of grains such as wheat, barley and soybeans into bricks, fermented at a certain temperature, and refrigerated for use after it is made. Fangling's traditional yellow wine uses Xiaoqu. Xiaoqu is a mixture of qu mother, Chinese herbs such as licorice, and a plant catalyst called "Polygonum" and soaked rice. It is crushed together and then kneaded into balls and dried. Gluten qu is also called "fast qu", which is mainly made of saccharifying agent made of Aspergillus. This kind of bran koji is mainly used for industrial-scale production. The application scope of Xiaoqu is limited to making sweet dregs and Xiaoqu yellow wine. The wine is mild in nature and mellow in taste. It is suitable for women to drink during pregnancy, and can achieve the effect of regulating blood and increasing milk. Therefore, Xiaoqu wine is basically a wine for women. There are many records of women drinking in ancient China, and the most famous one is Li Qingzhao in the Song Dynasty. "Searching, searching, cold and desolate, sad and miserable." Seven repeated words are used in a row, and they are so appropriate. It is hard to say that she is not inspired by poetry after drinking. If it were not for the wine to stir up her deep feelings, how could she turn her deep feelings into an exposed and exciting text. Then there is "When it is warm and cold, it is the most difficult to rest. Three cups and two glasses of light wine, how can they resist the wind in the evening! The geese are passing by, and I am sad, they are all old acquaintances." In just a few words, her inner heart is full of emotional pain, thousands of nostalgia, and thousands of thoughts of change. Even though she was not the poet Li Bai who "drank hundreds of poems after drinking a cup of wine", alcohol made her a romantic female poet with a poetic mood. We noticed that she drank three cups of "light wine", which was not the strong wine that men drank, but Xiaoqu wine. The scope of application of wine in China is too wide, and the role of wine can be said to be too broad. It can be said that "no wine, no feast". In the Western Zhou Dynasty, drinking was very particular about time, sequence, number and order. The emperor and the princes could only drink wine when they were crowned, married and sacrificed; when drinking, they should drink according to the sky, earth, ghosts, gods, long, red, respected and humble, and no more than three cups of wine should be drunk. When drinking, you must obey the arrangement of the wine official. How to sit, what drinking utensils to use, and what level of wine to drink are all strictly regulated. With the passage of time and the vicissitudes of life, have these wine rules and laws disappeared? It should be said with certainty that they have not. It is a pleasure to have friends from afar? Although Fangling is a closed mountainous area, the rules for welcoming and seeing off are still very strict. Nowadays, the seating is not very particular, but the upper seat should still be polite. The upper seat is headed by the left. Generally, the elder sits in the first position. If the guests are of the same generation, the guest is recommended to sit in the first position; if they are relatives and friends who meet often, the elder and the elderly are recommended to sit in the first position. It is indeed a very embarrassing job to arrange seats for weddings, red and white events. For example, at a wedding banquet, the relatives of both the bride and groom are all there, men and women, old and young, laughing and talking, and it is very lively. At this time, it is impossible for the family welcoming the bride to come out and entertain in every detail, so there must be someone to "take care of it". The people of Fangling call it "Zhi Ke". This title is very vivid and full of wisdom. This huge responsibility inside and outside is on him alone. No matter what method is used, the guests must be entertained to their satisfaction, come with joy, and leave with satisfaction. It is indeed a great knowledge. This "Zhi" means "entertainment". Arranging seats is the most difficult among the difficult. Before arranging the guests, the seniority of the guests from both sides must be understood clearly, so that the arrangement of seats can be used freely, arranged in order, and everyone is happy. The whole wedding banquet is divided into the chairman, the accompanying seats, and the sliding seats. If you are not careful, you may make mistakes in some links. At the least, it will cause estrangement and unhappiness, and at the worst, it will cause quarrels and fights. The relatives will become enemies in an instant, and they will feel awkward when they meet in the future, and even stop communicating. Before the Jin Dynasty, Chinese people really drank on mats. A mat was spread on the ground, and a rectangular wine table was placed on it. A copper urn and a bowl were placed on it. The host distributed the dishes and scooped the wine. This was a typical "separate dining system". The Eight Immortals Table was not available until after the Tang and Song Dynasties, and the transition from "separate dining system" to "dining system". Later, people did not sit on the mats, but people were still used to calling it "sitting". This gave rise to wedding banquets, birthday banquets, housewarming banquets, etc., and the word "seat" was no longer the original meaning. According to the Han Shi Wai Chuan, Duke Heng of Qi, one of the Five Hegemons of the Spring and Autumn Period, held a banquet for his ministers and stipulated that "the latecomers will be punished to drink three cups of wine". This is the origin of our current "latecomers will be punished with three cups of wine". Fang County is located in the mountainous area of northwest Hubei. The mountain people are simple and hospitable. They usually save money, but when there are weddings, funerals, birthdays, housewarmings, etc., they will be extravagant. They slaughter pigs and sheep, brew fine wine, distribute invitations, set up tables, and make it lively. Such things rarely happen once or twice a year, and they are placed in a relatively prominent position in the life of the mountainous area. Reciprocity is the norm, and it is difficult to refuse the hospitality. Unless there are special circumstances, you have to attend. The main reason is to not refuse the host's invitation, and the second is to take this opportunity to exchange feelings and increase the exchanges between relatives and friends with wine. The high level of drinking is to go to three or two close friends to climb high, go outing, or go wild, find a few dead branches, scoop a few bowls of mountain springs, and have a romantic wild drink. The cups and bowls were full of wine, and people were laughing and talking. They wrote poems and talked about the past and the present, and they were so happy! The drinking of politicians is also a high level in the wine culture. The first thing that should be mentioned is Cao Cao's discussion of heroes over green plum wine during the Three Kingdoms period, which is a political story that has been passed down through the ages. Liu Bei lost power and surrendered to Cao Cao. Cao Cao wanted to find out whether Liu Bei was a "hero in the world", and was also worried that he was hiding his talents, so he talked about heroes in the world over green plum pavilion. After talking about the separatist princes in the world, Cao Cao said: "The heroes in the world today are only you and me." Liu Bei pretended to lose his chopsticks when he heard thunder, and tried his best to conceal his inner ambitions, so that Cao Cao thought Liu Bei was just a villain who was afraid of thunder. Cao Cao used wine to test Liu Bei's heart, and Liu Bei cleverly concealed himself with wine. Liu Bang attended the "Hongmen Banquet" set up by Xiang Yu. Under the tent, there were ambushed swordsmen who threw wine cups as a signal to kill Liu Bang. However, Liu Bang cleverly grasped Xiang Yu's indecisive character and used the contradictions to save his life in the crisis-ridden Hongmen Banquet. Wine has become a political tool, a conspiracy, a trap, and a dagger! After the bride entered the bridal chamber, a few dishes of exquisite side dishes were placed, and the newlyweds had to drink "Hehuan wine", also known as "Jiaobei wine". After drinking Jiaobei wine, it means that the man and woman who were originally unrelated have the same heart and the same feelings. Now they are going to live together, know each other, stay together, and grow old together. The affection is lingering, the two are in harmony, and the arms are linked together. This wine is so pleasant to drink, so enviable! This wine has become a kind of joy, a bond, and an expectation. After the couple slept together, the next big thing is to have a child. Adding a new member to the family and continuing the incense have always been called happy events in life by the Chinese. When the child is one month old, it is customary to set up a "full moon wine". The woman's relatives must come to the door to send "blessing rice" before the month. The gift basket of "blessing rice" must include two cans of "sweet dregs". "Sweet dregs" is rice wine made from glutinous rice, which is specially used by pregnant women to promote blood circulation and lactation. This wine is also a greeting, a blessing, and a family affection! In short, wine should be drunk in the right place, which contains so much tenderness, so much beauty, and so much happiness? This is the essence of the Chinese nation's wine culture and a symbol of the Chinese nation's folk culture. Ancient Fangling has accumulated layers of wine culture heritage, shining with the light of red and green wine culture. Fangling has the oldest and most complete Xiaoqu yellow wine brewing technology, and has the geographical environment for this traditional yellow wine brewing. According to preliminary investigations, the same Malan River in Fang County, the yellow wine brewed from Mengu Town to Jundian Town has one taste, from Jundian Town to Chengguan Town has another taste, and from Chengguan Town to Baokang County has another taste. But no matter what the taste is, it is still the authentic taste of traditional rice wine. However, if the water of Malan River is not used and brewed in other places, the wine will have a different taste. Although the wine can be brewed, it cannot be accepted by the mainstream. In short, the rice wine of Fangling must be made with the water of Fangling, which is an "intangible asset" that others cannot steal. This is why things in the world are strange. So it is said that "the land and water of one place nurture the people of one place". Apart from rice wine, can Fangling brew world-famous fine wine? Some people say that Fangling is located in a remote area, with poor transportation and information, and cannot make good wine. As long as you pay a little attention, several famous wines in the country are produced in remote towns, and few are in big cities. For example, "Moutai Liquor" is in Maotai Town, Guizhou, "Langjiu" is in Gulin County, Sichuan, and "Xijiu" is in Xishui Town, Zunyi. Therefore, the saying that small towns cannot produce world-famous wines is not established. Wu Zetian wanted to be the first empress of China, which greatly improved the status of Chinese women in feudal society. What kind of temperament and extraordinary courage was needed at that time! This alone is worthy of praise. Li Xian, the Emperor Zhongzong of Tang, was an emperor who loved wine. After being demoted to the King of Luling by Wu Zetian, he brought many winemakers to Fangzhou, injecting fresh vitality into the local winemaking industry in Fangzhou. Li Xian applied the winemaking recipe brought from the palace and combined it with the local winemaking technology of Fangzhou to develop a new wine recipe, making an outstanding contribution to winemaking. After entering modern society, the main issue is to inherit the fine tradition of alcoholism, combine scientific preparation technology, and carry out large-scale production. Of course, we have a process of understanding and identifying traditions. Wine culture in a narrow sense includes winemaking history, wine customs, brewing techniques, drinking etiquette, wine dishes, etc. In the struggle with nature and diseases, humans gradually realized the value of wine. A large number of utensils for winemaking have been unearthed in the Neolithic cultural sites excavated in Fangxian County, Yunxian County and other places. Although winemaking was limited to natural fermentation at that time, it was drinkable wine after all. According to the "National Li Tiangong Jiuzheng", "brew porridge to make vinegar is called medicine." At that time, winemaking was made by boiling grains into porridge, and wine could be used to treat diseases. Now, white wine is used to make medicinal wine, and yellow wine is mostly used as a medicine guide, which plays the role of dredging meridians and promoting blood circulation, dispelling cold and relieving pain. Wine is the qi of water and grain, which guides the medicine upward and helps the medicine to exert its effect. "Compendium of Materia Medica" says: "Drinking a little wine can circulate blood, but drinking too much can hurt the mind and consume blood. It damages the essence of the stomach, loses phlegm and causes inflammation." Wine must be drunk because it is the driving force of human qi and blood. When the human blood vessels are alive, it is easy to get rid of diseases and stay healthy. Drinking can only be moderate. In other words, drinking a lot of alcohol is counterproductive. It is related to "food is the first necessity of the people," and winemaking has a very strong local flavor. Fangling's wine style is famous for the unique geographical features of central China and the variability of the Han River Basin. The wine culture shines with a dazzling light. Most of the local wines in Shiyan are yellow wines, which are divided into two different series: Daqu and Xiaoqu. Due to historical and regional conditions, the brewing methods of each county and city are different, but they have one thing in common: they are all made of high-quality glutinous rice and brewed through special processes, with the characteristics of short cycle and quick effect. Among the counties and cities in Shiyan, the yellow wines of Fangxian, Yunxian and Danjiang are the most distinctive, with different tastes, properties and colors. Danjiang yellow wine is also known as "double-throw wine". That is, rice wine brewed with sweet koji, commonly known as "sweet dregs". Then fry the Daqu into a dark yellow color, add cold water and boil. On hot days, wait for the koji water to cool, put it into the sweet dregs, and drain the dregs. After fermentation, the wine juice is tea yellow, the wine is mild, and the wine tastes mellow and fragrant. Yunxian yellow wine is called "double-throw wine", also known as "fast koji wine". That is, after the glutinous rice is steamed and cooled, the Daqu is put in for fermentation. The wine produced is deep yellow in color, thick in nature, and slightly flat and fragrant in flavor. Strictly speaking, the rice wine from Danjiang and Yunxian should belong to the Daqu sequence, while the rice wine from Fangxian is the real Xiaoqu rice wine. According to legend, it was brought out from the palace by Emperor Zhongzong of Tang, Li Xian, after being demoted by Wu Zetian to Prince of Luling and moved to Fangzhou. The rice wine is not yellow, the wine juice is milky white, the wine is mild and mellow, and the wine tastes long and fragrant. Therefore, it is also called "imperial wine". After the glutinous rice is steamed, it is fermented with Xiaoqu warm, and then the wine is added with warm water. The wine juice is the rice wine. According to historical records, this method of brewing was still very common throughout the country in the middle of the Ming Dynasty. The Ming Jiajing engraved edition (Jie Yu Pian) describes the whole process of rice wine brewing, "A few liters of glutinous rice are lightly measured, and the children taste it when the rice is cooked; three hu of water is poured with full satisfaction, and a pot of pulp is skimmed from the head. When poured cold, it is as beautiful as Jin Shengli; when served hot, it is as delicious as Zhou Fashang's wine. "The poem satirizes the bad habit of winemakers cutting corners, but it also clearly records that rice wine must go through the process of steaming rice, fermenting, and adding wine. Later, because this rice wine is only suitable for fresh drinking and not for long-term storage, and because of the limitations of various aspects of the winemaking process, it was basically lost throughout the country, and was only retained in the circle of family workshops in a very few areas. Even this circle was gradually replaced by distilled wine. Therefore, there is an urgent need to rescue the traditional wine cultural heritage by inheriting and carrying forward the brewing of Fangling rice wine, and transitioning from family workshops to large-scale production, bringing it to the market, and making it a commodity. The people of Fangling are hospitable. As recorded in the "Yunyang Prefecture Records", "Most of the people speak Qin music, and the customs prefer Chu songs. "Its people are both frivolous and brave as those of Chu and strong as those of Qin. Fangling was influenced by the cultures of Qin and Chu, and it can be called the transition zone of Qin and Chu. The ancients called Fang County "the key to Qin and Chu", that is, whoever owned Fangling had the key to Qin and Chu. The importance of geographical location during the Warring States Period determined the richness and diversity of wine culture. If you are invited by the host to be a guest, it is a respect for the host. If you refuse politely, it is disrespectful. The old saying in Fangling "the guest follows the host's convenience" is the reason. Eight-immortal tables are still used in folk banquets in Fangling. Strict distinction is made between the upper seat, the lower seat, and the accompanying seat. The upper seat is for the respected elders among the guests, and the lower seat is for the guests. On the left and right are the host or the accompanying guests invited by the host. After the guests are seated, each person's wine bowl is filled with hot rice wine, which is called a "door cup". The host gives a welcome speech and invites everyone to drink this cup, or it is called "meeting wine" . Even if they live in the same place, it is not easy to meet each other on a normal day. Drinking is actually an opportunity to socialize. When the wine bowl is filled again, the host drinks the cup dry and uses the empty cup to toast the respected person or the host at the upper seat. The guest at the upper seat takes the empty cup, fills it up and drinks it out, and then returns the empty cup to the host. The host fills the wine again and drinks it out, and then toasts to the next guest. The guest also toasts in this way. The emphasis on toasting with an "empty cup" here comes from an allusion. There were eunuchs in the royal family of the courts of all dynasties who were responsible for tasting wine. Because the struggle for the throne in the court was dangerous and frequent, a set of strict rules were formed to prevent people from poisoning and framing. The exile of emperors and generals brought the living habits and rules of the court, which directly affected the customs of one side. There is a widely circulated idiom called "pushing cups and changing cups", which is often used to describe the warm atmosphere of a banquet. Little do people know that wine cups and cups have indeed been pushed and changed, but how to "push" and how to "change"? "There is really no intuitive and vivid concept, because the drinking custom of "pushing cups and exchanging cups" has been lost nationwide or some have never been passed on. However, in Fangling, and only in Fangling, we are fortunate to see the whole process of "pushing cups and exchanging cups". Why is the drinking custom of pushing cups and exchanging cups only in Fangling? First, Fangling is remote, closed and backward; second, it is the only one of the seven major exile places in China where emperors and generals were exiled, and the exile level is the highest. Fangling is also restricted by geographical conditions, and the wine customs still retain traces of traditional culture. When guests come, they must be treated with wine, and there is a saying that "no wine, no feast". The passionate and unrestrained shadows of the ancient Chu people can be found at any time. The host's sincerity in entertaining guests when the guests leave the table is still left. The dishes accompanying wine are not exquisite and luxurious, but practical and real. Big bowls of wine and big bowls of meat reveal a bold spirit . It is "disrespectful" for a guest to eat first. If he really does not drink or cannot hold his liquor, he can only place the door cup offered by the host in front of him and then explain the situation. He cannot touch his lips with wine or drink half a sip instead. When being a guest in Fangling, you must pay attention to the emotional balance with the people at the table. You cannot artificially distance yourself from them, and you cannot be hypocritical. "Han Shu Geography" records: Chu "believes in witches and ghosts, and attaches great importance to lewd sacrifices." The people of Fangling inherited the custom of believing in witches and expanded it to the custom of drinking. When the people of Shiyan receive guests, they call it "drinking." "Drinking" is a homonym of "living long" and "being in harmony for a long time." The custom of drinking still retains the custom of "pushing cups and exchanging cups." Fangling is a closed and backward mountainous area with far from developed economic conditions. People's daily life is based on diligence and thrift, and occasional expenses are mostly concentrated on weddings, funerals, leisure and festivals. The mountain people are still simple and honest, and they still drink when they drink. Although it is hot and fiery, no matter how the world changes, the hospitality is still warm and thoughtful. After working hard all year round, the occasional drink is just an occasional rest. Fangling is located in the central part of China. From the perspective of food culture alone, it is like the bottom of a food bowl, with sweet, sour, bitter and spicy food pouring in. The food culture of the east, west, south and north flows into the sea, and affects the dietary structure of Fangling from different angles. In addition, Fangling is the only way for the ancient salt road to enter Shaanxi. The ancient salt road is also commonly known as the "Silk Road" in northwestern Hubei, and foreign merchants flocked to it. The development of Fangling's drinking and food industries has become a historical necessity. Due to the infiltration of foreign food culture, the characteristics of Fangling's indigenous food culture are relatively not distinct, and are covered. So, what series does Fangling's drinking dishes belong to? According to the diet of the indigenous people According to the analysis of habits, it should belong to the Sichuan cuisine series. They like to eat spicy dishes. Until modern times, Sichuan cuisine still occupies a dominant position. There are many series such as Han, Zhejiang, and Henan. The catering industry bases are mainly restaurants, pubs, snacks and delicatessens and restaurants. The most ideal dishes for drinking in Fangling are snacks with strong local characteristics. The unique flavor of local snacks can even accompany people throughout their lives. Among them, the iconic snacks of Fangling are mung bean balls, glutinous rice cakes, pot stickers, crispy mung bean skins, etc. According to legend, the glutinous rice for glutinous rice cakes is particular. In the past, it was made from the tribute fields of Baihewan, about 30 miles north of the county seat of Fangling County. The climate here is cold and the growth period of glutinous rice is long. People call it "three-inch glutinous rice" or "three inches", which means that three grains of rice together are exactly one inch. The glutinous rice is shiny and sticky, and it was used as a tribute in those days. Put the raw and cooked glutinous rice in a bowl in a ratio of 3:5 and mix well. Use jujube paste as the filling and fry it as a convex shape. Raw rice flour and sesame oil are slowly roasted to make oil pastry, which is then wrapped with fried food and baked. Each county in Shiyan has its own representative snacks, such as "lotus leaf egg" in Junxian, "Sanhe soup", "physalis noodles", "hot and spicy soup" in Yunxian, "glutinous rice oil layer" in Yunxi, "shredded pancake" in Zhushan, "sesame cake" in Zhuxi, "mung bean skin", "mung bean balls", "pull glutinous rice cake" in Fangxian, etc. The local snacks in Fangling are the most suitable for drinking Fangling yellow wine. The mung bean balls of Yin's family in Chengguan Town, Fangxian are the most famous, with fine workmanship and exquisite ingredients. Mung beans are soaked, ground and peeled into a pulp, and then eggs, refined flour, spices, and fried. Each grain is round, crispy and crunchy. Boil water, add mung bean balls, and cook them slowly to cook them thoroughly. When guests come, Sichuan hot peppers are usually used. The garlic sprouts are fresh and tender, chopped finely, and sprinkled in the bowl, red and white, pleasing to the eye. Boil water to spread the juice, and put the green bean balls in a colander, which is a whole, and floats on the ground sesame oil. It is fragrant and soft, and has a long aftertaste. After eating ten pieces, a bowl of sweet dregs is served, not too much or too little. If there is a bowl of home-brewed rice wine, it is a perfect match and the icing on the cake. There is a "Star-Watching Stone" on the cross street of Fang County Chengguan. It is said that y