Husband and wife lung slices, dan dan noodles, bell dumplings, ma po tofu, mandarin duck hot pot, kung pao chicken, etc..

Sichuan cuisine has a unique style in taste, known for its rich and varied flavors.

Sichuan cuisine makes good use of spicy, but never just spicy.

Hemp and spicy are only two of the basic flavors of Sichuan cuisine, and the other flavors are sweet, salty, sour and bitter.

On the basis of this flavor pattern, after mixing and changing, the formation of composite flavor pattern.

The characteristic of Sichuan cuisine flavoring is to highlight the main flavor, and its production method is to focus on the flavor.

Usually, Sichuan cuisine is salty, sweet, sour, spicy or spicy concentrated in a dish, and then supplemented with other flavors to highlight the main flavor, such as boiled beef, bean fish, and so on.

There are many kinds of composite flavors in Sichuan cuisine, mainly salty and fresh, homemade (salty and fresh, slightly spicy), spicy, paste and spicy, fish, ginger, hot and sour, sweet and sour, lychee, mustard, sweet and spicy, pepper and hemp, strange flavor, etc., which are rich and varied, and fancy, and form the unique style of Sichuan cuisine of multi-flavor and delicious.

One thing that should be noted here is that different flavors of dishes in Sichuan cuisine require different varieties of seasonings.

Flavor type and its unique seasoning *** life **** survival.

The Sichuan cuisine is composed of five categories: feast dishes, popular casual dishes, home-style dishes, hot pots, and savory snacks.

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As one of the four major Chinese cuisines, Sichuan cuisine occupies an important position in the history of Chinese cooking, which takes a wide range of materials, fresh and mellow flavors and weight to make good use of spicy, known for its unique cooking methods and rich local flavor, the integration of the characteristics of the parties of the Southeast, Northwest and West, and the long of all the families, and is good at absorbing, good at innovation. Innovation.

1. Husband and wife lung slices:

Sichuan Han specialty snacks, with cow scalp, cow heart, cow tongue, tripe, beef as the material, and do not use the lung.

Focus on the selection of materials, fine production, flavoring and careful.

Couple of lung slices large and thin, Po sticky flavor, spicy and fragrant, tender dregs.

It is very popular among the public, and in order to distinguish it from other slices of lung, it is called "husband and wife's slices of lung", and it is more careful with the materials used, and the quality is getting better and better.

History:

According to legend, in the 1930s, near Chengdu Shao Cheng, there was a man named Guo Zhaohua, together with his wife to sell cold slices of lung as a business, the couple operated in person, walking along the streets and alleys, carrying baskets to sell.

What they sell is really good, above and beyond all the sliced lungs.

Not only the selection of materials, the production is also very fine, so that people see the good feeling, coupled with fine flavoring, very popular, over time, people to distinguish from other slices of lung, they called the Kuo's couple sold slices of lung as "husband and wife slices of lung.

In 1933, Guo and his wife in Chengdu half of the bridge, that is, today's People's Park back door on the right side of a one-room store set up store for sale, the store name is officially named "husband and wife slices of lung", the plaque for the gold lettering on a black background, by the famous calligrapher Zhao Zhao, who enjoys the title of "one of the four old men of Sichuan", and the name of the store is "husband and wife slices of lung", which is the name of the store. "The famous calligrapher Mr. Zhao Yunyu personally titled.

After a few changes, the store moved to the downtown street of Tidu West Street, expanding the scale of operation, adding beef noodles and other varieties, diners can not only taste the slices of lungs, there are noodles to fill their hunger.

Husband and wife lung slices gradually developed into a medium-sized snack bar.

2. Dan Dan Noodle:

It is a famous snack that is very common and has a special flavor in Sichuan.

The name comes from the fact that the noodles are often sold by hawkers.

The color of this noodle is red, winter vegetables, sesame sauce, spicy and sour flavor is prominent, fresh but not greasy, spicy but not dry, can be called the best of the Sichuan noodles.

Its noodles are thin and smooth, and the main condiments include red chili oil, minced meat, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and scallions, etc. The taste is oily, spicy and relatively palatable.

History:

Dan Dan Noodle is a very famous snack in Sichuan, which has a history of hundreds of years. It is said to have been created by a Zigong peddler nicknamed Chen Bao Bao in 1841, and it was called Dan Dan Noodle in the early days when it was sold along the streets with a flat stretcher on the shoulder.

As the saying goes, "the pick that shaves the head is hot at one end", so is the pick for dan dan noodles: at one end is a briquette stove with a pot sitting on top, which of course contains hot water; at the other end are the chopsticks and dishes, seasonings, and buckets of water to wash the bowls.

Then you can carry a stretcher over your shoulder and wander down the street, wobbling and trembling, calling out, "Dan Dan noodles, Dan Dan noodles." Dan Dan noodles got its name from this particular era and the way it was sold, but its fame lies in the flavor and the unique smell of the noodles.

The origin of dan dan noodles varies, but there is a general consensus among the masters of Sichuan cuisine that it originated in the eastern part of the country.

The reason for this is simple: each of the three main schools of Sichuan cuisine, the Shanghe Gang (the Rong School), the Xiaohe Gang (the Salt Gang) and the Xihe Gang (the Yu School), uses chili peppers in different ways, and the use of chili peppers in dan dan mian noodles is the use of the Xihe Gang.

One of the main ingredients (Chuan Dong Cai, which is called the old pickles by the eastern Sichuan people.

Not Chuan Dong Cai).

It is a specialty around Dazhou.

The Zigong Yibin range uses Brussels sprouts.

So it's clear that dan dan noodles come from the Dazhou area in eastern Sichuan.

3. Zhong Shui Dumpling:

Anciently known as "Shui Jiao", people in the north pronounce "Jiao" as "Kao", so it is called "Shui Dumpling".

The ancient name is "Shui Jiao".

Dumplings are commonly used in the north, filled with vegetables more than meat, but the filling is also very elaborate on New Year's holidays.

In Sichuan, dumplings are only used as a snack, so the filling is mostly made of meat, and the preparation is much more elaborate, with a special soup and seasonings that complement each other.

In the past, there were many stalls selling dumplings in Chengdu, and one of them, Dumpling Bell, was the most famous because of its thin skin, tender filling, and delicious flavor.

History:

"Zhong Dumplings" was founded in 1893 by Zhong Shaobai, and later the chef was called Zhong Fansen, and it was also known as "Lai Chi Lane Dumplings" because it was located in Lai Chi Lane in Chengdu at the beginning of the business.

The restaurant is best known for its red oil dumplings and clear soup dumplings.

The red oil dumplings are mildly spicy, fragrant, salty and sweet, and are served with the restaurant's special crispy pot roast with salt and pepper.

Red oil dumplings are made by hand, filled with strict selection of materials, fine production, plus the seasoning of homemade salty red soy sauce is unique, properly seasoned, loved by diners.

Dumplings in clear broth are delicious, light but not thin, and delicate in the mouth, making them the best of the pasta products.

"Zhong Shui Dumpling" was famous in Chengdu in the 1920s and became a famous local snack in Chengdu.

In 1992, "Zhong Shui Dumpling" was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government, and in 1995, it was awarded the title of "Chinese Old Brand" by the Ministry of Domestic Trade. In 1995, it was awarded the title of "Chinese Old Brand" by the Ministry of Domestic Trade, and in 1999, it was awarded the title of "Chinese Famous Snacks".

4. Mapo Tofu:

Also known as Chen Mapo Tofu, it is one of the traditional Han Chinese dishes in Sichuan, one of the eight major Chinese cuisines in Sichuan cuisine.

It is named by the state as one of the "old Chinese" restaurants.

It was founded in 1862 in the early Tongzhi period of the Qing Dynasty, and opened in Wanfuqiao, a northern suburb of Chengdu.

Originally known as Chen Xingsheng Restaurant, the chef was the wife of Chen Chunfu.

Chen's cooking tofu red color, beef grains crispy, numb, spicy, fragrant, crispy, tender, hot, hot, the shape of the whole, very rich in Sichuan characteristics, Chen's tofu will soon be famous spread far and wide, the food seekers tend to rushed, the literati will often here.

There are good people to see its Chen's face with pockmarks, they play for the "Chen Ma Po tofu", the word went around as a beautiful story.

The restaurant was thus named "Chen Ma Po Tofu Shop".

At the end of the Qing Dynasty, Chen Ma Po Tofu was listed as a famous food in Chengdu.

History:

Chen Ma Po Tofu (or Ma Po Tofu, as it is often called) was founded in the first year of the Tongzhi reign in the Qing Dynasty (1862), by the Wanfu Bridge in the north of Chengdu, under the original name of Chen Xing Sheng Restaurant.

The owner of the restaurant, Chen Chunfu, died early, and the restaurant was run by the owner's wife, who was known as Chen Ma-po (陈麻婆), and the Wanfu Bridge, which is a wooden bridge across the Fu River, was not very long, but quite wide.

On both sides is a high railing, above the fish, painted with gold and blue color paintings of the bridge pavilion, the bridge is often traffickers, carts carrying sedan chair under the hard labor of the people in this rest, beat the tip.

The main patron of the "Chen Xingsheng rice store" is to pick the oil footmen.

These people often buy tofu and beef.

These people often buy tofu, beef, and then scoop up some vegetable oil from the oil basket and ask the boss's wife to process it for them.

5. mandarin duck hot pot:

It is a delicious Han Chinese food, belonging to the Sichuan cuisine.

The finished dish has a unique flavor, spicy and fresh, fresh and mellow, each with its own characteristics.

Mandarin duck hot pot is an innovative Sichuan hot pot made by combining the red soup brine of traditional tripe hot pot and the clear soup brine of banquet chrysanthemum hot pot.

This product was originally named "Double Flavor Hot Pot".

For the 1983 Chongqing team to participate in the first national culinary competition dishes, designed by Yan Wenjun name, special chef Chen Zhigang production.

This hot pot is separated into two halves by a copper sheet, creating a Taiji figure, with clear broth on one side and red broth on the other, so that the raw materials in the pot can be blanched as desired.

In 1985, Xiong Si Zhi renamed the "Double Flavor Hot Pot" to "Mandarin Ducks Hot Pot", which was more culturally rich and fun to eat.

Aixinjueluo Pu Jie as the 1983 National Culinary Competition, the jury adviser has commented on this product: "This dish is very good, good in the development.

It cleverly Sichuan traditional red soup hot pot and clear soup hot pot in a pot, the flavor is unique, quite distinctive.

Even more desirable is the container for this dish, this Taijitu pot is intriguing."

History and culture:

The development of hot pot is also like the development of the history of food and beverage is gradual, completely based on the vessels of the time, the needs of the community and the discovery of the introduction of raw materials, and to change.

During the Three Kingdoms period, Emperor Wei mentioned the "Five Cooking Kettle", a pot with several compartments that could cook a variety of different foods at the same time, which is similar to the "Mandarin Ducks Pot" of today.

By the North and South Dynasties, the "copper pot" was the most common vessel, which is now the hot pot.

Evolution to the Tang Dynasty, the hot pot is also known as "warm pot".

6. Kung Pao Chicken:

It is a traditional classic Han Chinese dish, one of the most representative dishes in Sichuan cuisine.

The founder was Ding Baozhen, the then Governor of Sichuan, a native of Zijin, Guizhou, who created the dish when he was the Governor of Sichuan, and it has been passed down to the present day.

Because it is generally believed that the official creation of Kung Pao Chicken is Ding Baozhen when he was the governor of Sichuan, created and spread in Sichuan, and the long years since then, Kung Pao Chicken is mainly through the huge market of Sichuan restaurants as a carrier to the north and south of the Yangtze River and overseas, and its reputation has spread far and wide, so Kung Pao Chicken belongs to the Szechuan Cuisine, and at the same time, because of the Ding Baozhen is a native of Guizhou, Kung Pao Chicken can be considered as a Guizhou Cuisine or Guizhou Cuisine. It can also be regarded as a Guizhou cuisine, i.e., Qian cuisine.

History:

"Kung Pao Chicken" is a famous Sichuan dish with a long history, which was first created by Ding Baozhen, the governor of Sichuan, in the Guangxu period of the Qing Dynasty.

Ding Baozhen was originally from Guizhou, a scholar of the Qing Dynasty, who served as governor of Shandong and later as governor of Sichuan.

He always liked to eat spicy dishes fried with pork and chicken, and it is said that when he was in Shandong, he ordered his chef to make dishes such as "Soy Sauce Fried Chicken Dings", which was very appetizing, but the dish was not yet famous at that time.

After transferring to the Governor of Sichuan, every banquet, he let the chef with peanuts and tender chicken to make fried chicken, meat and flavor, very popular with the guests.

Later, because he was sentenced to the court as "Prince Shao Bao", known as "Ding Gongbao", his home kitchen fried chicken, also known as "Gongbao chicken", famous in the province, and gradually became known as "Gongbao Chicken", which was also known as "Gongbao Chicken".