One, what to say first? Let's talk about my favorite snack, bell dumplings.
Chung dumplings: the founder, Zhong Shaobai, originally named the store "Xie Senmao", in 1931 began to hang out the "Lai Chi Lane Zhong Dumplings" sign.
The main difference between Zhong Shui Dumplings and northern dumplings is that the dumplings are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Dumplings are characterized by thin skin (10 dumplings are only 50 grams), fine ingredients (top quality flour, selected pork with its tendons and skin removed), tender filling (the temperature and moisture are controlled during processing, so that the meat is tender and dregs are dissolved), and fresh taste (all the auxiliary ingredients, red oil, and the original broth are used).
In this picture, you can see that Zhong dumplings are all-meat, with no vegetables in the filling, and the flavor is spicy with sweetness, which is very tasty. The filling is a bit less than the dumplings in the north, I guess maybe because it's all-meat.
Two, sour and spicy bean flower: sour and spicy bean flower is a famous local snack in Chengdu, Sichuan, Leshan and other places. Bean flower in the former mostly in the form of stalls and stretches of business, generally popular in the city and rural areas, is a long history of folk snacks.
The production of douhua requires the use of high-quality soybeans, soaked in well water or river water, finely ground pulp, filtered dregs of soybeans and boiled into a wooden barrel for use; take the glazed green sand jar into the water to mix the red camphor starch and gypsum water, washed into the boiling soybean paste, and allowed to stand to condense into a douhua.
Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, monosodium glutamate (MSG) into a sauce, into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, daikatsura and green onions into the end. Sour and spicy bean curd taste sour and spicy salty and fresh, tender bean curd, ingredients crispy, taste thick rolling hot, a unique flavor.
Three, when it comes to sour and spicy bean flowers, we can not help but talk about the Sichuan cold noodles, also called spinning cold noodles, because it is a spinning out, and sour and spicy bean flowers are the same as the stretcher picking the streets to sell.
North Sichuan cold noodles: founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold the fame, Xie's family will be the generations specializing in selling cold noodles, and then formally set up the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack.
Langzhong is the home of Sichuan cold noodles. It has many categories, elaborate condiments, and is tender and refreshing.
The cold noodles are made of high-quality peas shelled, soaked in water, ground into fine pulp, then filtered to remove slag, precipitation and dehydration, and made into bean flour. It is then heated and stirred into a paste and put into pots and plates for use. When eating, the cold flour cut into thin slices, or spin in the family into chopstick-thin strips of silk, loaded into a bowl, plus salt, garlic, flowers and spicy noodles, monosodium glutamate and soy sauce, and then drizzled with bright red chili oil, that is, to eat. Characteristics: tender and soft, fresh and smooth, spicy and appetizing. Can also be used "yellow powder" made of yellow cold noodles, with green beans made of green cold noodles. Can be eaten alone, can also be loaded into the pot or "pancake" (fine white flour spread into a paper-like thickness of the cake) sets of food.
These are the deluxe versions of the hot-and-sour bean curd and the northern Sichuan cold noodle, which you can actually see many vendors selling now. The price is 1.5 yuan a bowl.
[Northern Sichuan cold noodles, hot and sour bean flowers civilian version]
Chili oil, haha! I think a lot of people will be scared when they see it.
North Sichuan cold noodles civilian version. Hit it with a spinner, so it's this shape!
Nowadays, cold noodles are usually made as appetizers, and many times some fresh and crunchy goose intestines are added underneath, chewing in the mouth, crunchy, smooth, fresh, spicy and sour, indeed appetizing.
Four, introduced a few spicy, now to introduce a few sweet snacks. A change of taste.
Lai Tangyuan: Lai Tangyuan has a hundred years of history. The owner Lai Yuanxin from 1894 in Chengdu along the street cooking and selling dumplings, he made the dumplings cooked not rotten skin, not exposed filling, not muddy soup, eat not sticky chopsticks, not sticky teeth, not greasy mouth, moist and sweet, smooth and soft, Chengdu has become the most prestigious snacks. Nowadays, Lai Tangyuan maintains the quality of the old famous snacks, its color is smooth and white, the skin is sticky, sweet and fragrant oil, and rich in nutrients.
Five, Ye'er Po: Ye'er Po, also known as Ai Bun, was originally a traditional food of the Qingming Festival in western Sichuan farmers. 1940, Xindu Tianzhai Snack Shop will be Ai Bun carefully reformulated, renamed Ye'er Po. Ye'erba is made with exquisite materials and craftsmanship, and is characterized by green color and shape, softness and crispness, making it one of the most famous snacks in Sichuan. It is made of glutinous rice flour with a sweet filling of sesame paste or a savory filling of fresh meat, wrapped in fresh orange leaves and steamed over a high flame. Characteristics are fragrant and moist, sweet and refreshing, salty and fresh taste.
I often see people selling them when I go home, usually for a dollar for two, cheap and delicious ah!
The upper left is Ye'er Ba, the following is called BaoBa, is made of glutinous rice, eat fluffy, soft, sweet and delicious. Danleng's bubble poi is very famous, inside put oil residue, fragrant ah. The unit has a colleague is Danling, to help us bring the bubble poi don't know how much to bring, also 50 cents a. In the morning with a microwave hit or steamed to eat, to solve the breakfast problem.
Six, and it's time to change the flavor. Say two kinds of noodles, are my very favorite, one is --
Sweet water: sweet water: sweet water method: the top flour with salt, water, kneaded well and let stand for half an hour, rolling out the dough into 0.6 cm thick, cut into 0.6 cm wide noodles, and then both hands grasping both ends of the noodle (5-6 each time), pulling the long, to be When the noodles become 0.4 cm thick, put them into a pot of boiling water to cook, fish out and shake to cool, sprinkle a little cooked vegetable oil and mix well; chili oil, replica sweet red soy sauce, garlic, sesame oil, soy sauce into a flavorful sauce.
Eating method: noodles in boiling water, hot, fishing into the bowl, pouring sauce that is ready.
Features: Sweet water noodles are thicker and have a unique flavor.
Sweet surface noodles and cold noodles.
There is another kind of burnt noodle: the most characteristic snack of Yibin, originally known as Syufu Burnt Noodle, started to be operated as early as in the Guangxu period of Qing Dynasty. This snack selection of local high-quality water noodles as the main ingredient, Yibin yellow sprouts, small milled sesame oil, sesame, peanuts, walnuts, chili peppers, pepper, monosodium glutamate, as well as scallions and other auxiliary materials, will be boiled, fish up and shake dry, remove the alkali flavor, and then according to the traditional process of adding oil to the condiments that is made. Yibin Burning Noodles are characterized by its loose red color, fragrant smell, and spicy and numbness. Because the oil is heavy and waterless, it ignites when the fire is started, hence the name "burning noodles". Yibin's signature, wine is Wuliangye, food is burning noodles.
Seven, the glass shumai: materials: flour, cabbage, lean pork, pepper, salt, monosodium glutamate (MSG), cooking wine, sesame oil
Steps: top quality flour and water into a harder water-toned dough, torn into 10 grams of a dosage, flattened and then rolled out into a crust, overlapping sheets of crust, placed on the side of the case, the edges of the crust with a stick to knock down the edge of the crust, so that it becomes a ruffled skirt; cabbage slightly boiled in boiling water, pressure-drying water, cut into pieces, lean pork chopped, fat meat cooked and cut into pieces, the above three ingredients plus pepper, salt, monosodium glutamate, cooking wine, sesame oil into a filling; take the skin in the hand, the middle of the filling, slowly the skirt of the skin upward copied, pinched into the shape of a cabbage, the filling is placed at the bottom of the steamer into the steamer basket with the atmosphere steamed, steamed to three minutes or so, open the cage sprinkled with water and then steamed until cooked that is complete.
Remarks:
Traditional snacks. Siu mai is popular throughout the country, Chengdu's siu mai has a thin skin and rich filling, beautiful shape, meat and vegetables, rich in nutrients. Glass shumai because of its thin skin, cooked skin material soaked in oil was translucent, through the skin can also see the filling, so the name.
Eight, husband and wife lung slices: Chengdu region everyone knows a flavorful dish. According to legend, in the 30s, Chengdu, near the city, there is a man named Guo Zhaohua, with his wife to the production and sale of cold beef lung for the industry, the couple operated in person, walking the streets and alleys, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used today.
Nine, dragon copied hands: dragon copied hands thin skin filling tender, smooth and fragrant, soup thick color white, for the best snacks in Rongcheng. The name of the Dragon Dumpling is not the owner's last name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the Dumpling Shop, and took "Thick" as a harmonic "Dragon" for the name, which also means
This is the name of the shop, which means "dragon" and "prosperous" business.
This is a clear soup, but there are also red oil, seafood, chicken stew ==, all very tasty, you can not miss.
Ten, pearl pills:
I look at the north of the pearl pills seem to be made of meat, taste salty, Sichuan pearl pills is sweet, sweet, inside the bread has a filling, black sesame and white sugar, the outside is very beautiful glutinous rice, balls crystal clear, ate spicy things, can be used for a change of taste.
Eleven, fat intestines powder: fat intestines powder should be considered the most famous Shuangliu's "white family intestines powder".
Flavor and ingredients: the authentic fat intestines powder selection is the best sweet potato flour, vegetable oil and dried red chili, pepper and other raw materials, pot soup is made of fat intestines, pig bones and a variety of condiments boiled. The red oil is fragrant, the moldy dried cabbage and squash are dotted with stars, and the fried soybeans are charred and rounded. The vermicelli is soft and sticky, leaving a good flavor in the mouth. When you pick up the trembling fat intestines and put them in your mouth, you can feel the delicate flavor of the marinade and the smoothness and chewiness.
Practice: first soaked sweet potatoes into the boiling sausage soup pot swung back and forth a few times, fishing up and poured into the sausage and seasoning has been put in a large bowl, and finally from the soup pot to scoop a large spoon of boiling soup along the fans pour down, and then put a few peanuts and a few smears of chopped scallions in the bowl can be.
Wait, don't panic, the best way to eat fat intestines and noodles is to eat with pot kui. What is pot kuih?
Twelve, pot kui: Sichuan is known as the kingdom of pot kui, everywhere in urban and rural areas, regardless of elegance, everyone eats. Eight flavors on the look, Sichuan pot kui varieties, sweet, salty, white flavor, five spice, etc.; from the ingredients, there are sesame, salt, onion oil, brown sugar, fresh meat, etc.; from the production method, there is a package of crispy, catching crispy (wiping crispy, fried crispy), hollow, oil spinning, mixing sugar and so on. Chengdu alone has more than thirty common varieties. Street stalls at the end of the food stalls are sold; famous snack stores have its place; and even high-level banquets can also see its shadow. There is this for the early morning, it is useful to use it to beat the tip of the food, with it with the flavor of the dishes, in short, like to eat a lot of people.
Eating fat intestines on the noodle with it, a mouthful of powder a mouthful of pot kui, meet ah, or torn into small pieces, soaked in soup is also very good, the flavor blend.
Now there are many kinds of pot kui, in addition to the traditional white pot helmet and pepper pot kui, there are what chicken pot kui, lungs pot kui, chicken rice pot kui, vegetarian pot kui.
Thirteen, egg baked cake: According to legend, during the Daoguang period of the Qing Dynasty, Chengdu Temple Street, next to the Shilu Academy, an old man surnamed Shi Shi from the children to do the "Auntie's Feast" in the inspiration, so the eggs, fermented flour with the right amount of brown sugar, mixing, baking and frying in a pan and become. Because of the tenderness and crispness of the number, the taste is particularly good, so it has become a famous snack. Nowadays, there are white sugar and brown sugar mixed with egg baked cake, and there are honey modulation. When baking, some add into the sesame, walnuts, peanuts, cherries and other different fillings; some also into the meat, vegetable fillings, baked savory flavor, egg baked cake more and more rich varieties.
Spicy series is coming, don't be afraid Oh.
These are the first time I've ever seen a woman in the world!
Fourteen, the blood of Want: hairy blood Want, also known as the "blood of Want", its raw materials to duck blood, beef leaves, bean sprouts, etc., to eel, squid and other auxiliary materials to fresh, its flavor should be numb, spicy, fresh, fragrant four flavors. In addition there is now a series of risotto.
Fifteen, barbecue:
Fried conch:
Fried lobster:
Spicy crab:
Sixteen, boiled meat: textbook: boiled is characterized by "numbness, spiciness, freshness, hot". From the production of the dish can be roughly understood: first prepare vegetables: celery, garlic, cut into sections; green bamboo shoots, sliced. Then the meat with a small amount of starch, and even high heat, under a little oil, add bean curd, stir fry until the oil becomes red, add a small amount of soup, until the soup rolled, vegetables, meat through all thrown in, a little boiled (remember not to cook for a long time) and then poured into the pot. Finally, the most important process: pepper, chili pepper, a large handful of sprinkled down, and then a layer of boiling oil. A pot of still squeaking "boiled pork slices" on the table.
Boiled Fish:
Sichuan Snacks
Life Entry：Summer Responsibility：Summer
Author:anonymous Source：Air Garden Forum Hits：557 Time：2006-5-16
Seventeen, the weather is very good, a little hot, so let me introduce a cold snack.
Ice powder: "Ice powder" is a plant seeds (black like sesame size) wrapped in gauze, put in clean water and keep rubbing, rubbing process will produce mucus mixed in the water, and then add a little bit of mint, take out the gauze wrapped ice powder seeds. After a short while these mixtures will become transparent light brown solid, crystal trembling tantalizing.
Put some ice in the bowl, and then use a slightly larger spoon to pick up a piece of ice powder, look at it trembling in the spoon shaking, as if the slightest tremor of instability will fall to the ground and broken, and quickly and carefully put into the bowl of ice, add fried peanut powder, after boiled brown sugar water. At this time the role of the real show, as a play in the big players generally calm and colorful. It is so simple and inconspicuous two things, so that a bland play instantly wonderful up.
With a small spoon will be the bowl of things a stirring, the entrance is the peanut aroma, brown sugar water sweet, slightly mint flavor, ice powder in the mouth soft four run 。。。。。。 Jelly counts for nothing!
Ice powder is generally often love to eat in the summer, this figure is good monotonous, in fact, it will also add fungus, peanuts, sesame seeds or small dumplings. Generally are 50 cents a bowl.
Additionally and ice powder sold together with the cold noodles.
Eighteen, chicken wire cold noodles: chicken wire cold noodles is a traditional snack in Sichuan, a long history, in Sichuan province has a great influence, in recent years has spread throughout the country, especially in the northern part of the vast area.
Shredded chicken cold noodles method: the mechanism of the noodles into the boiling water to cook. Cooking can not be cooked too soft, put out on the board while hot, sprinkle a little cooked vegetable oil, shake the rapid cooling, to mutual non-stick and their own cooling until it becomes cool noodles.
Cool noodles eat a variety of ways: (1) mung bean sprouts cold noodles, mung bean sprouts in boiling water to cook off the raw, to keep crispy, put in a bowl, the face covered with cold noodles, drizzled with chili pepper, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic and sesame oil into a flavorful sauce; (2) chicken cool noodles, the basic method of cool with mung bean sprouts cold noodles, the difference is that in the face of the addition of boiled and torn into the chicken wire; (3) three wire cool noodles, the face of the addition of cooked chicken wire, ham and pork.
nineteen, cool skewers: hot skewers is a small hot pot, cool skewers similar to gazpacho, but also a string of string to wear up to sell, generally 10 cents vegetarian meat 50 cents. To a bowl of ice powder or silver ear and then eat a few strings of cold string chat point eight coats is a few of our best friends favorite.
Meat cold skewers, liver ah, chicken claw ah, duck feet ah, chicken wing tip ==
Vegetarian, lotus root slices, potatoes, cabbage, cabbage, kelp, bamboo shoots, gonorrhea ==
Twentieth, the three cannons: Ingredients: 1000 grams of glutinous rice, 150 grams of brown sugar, 50 grams of sesame seeds, 250 grams of soybeans.
Method: 1. Wash the glutinous rice, soak for 12 hours, then wash, pour into the steamer, steam over high heat, sprinkle 1-2 times in the middle of the water, and then turn out after steaming and pour in the barrel, mixed with an appropriate amount of boiled water, with a lid on the cover, to be the water into the rice, with a wooden stick pounding velvet (or stranded into velvet with a winnowing machine), that is, into the patty cake blanks.
2. Brown sugar into 300 grams of water, boiled into sugar juice. Sesame seeds, soybeans, respectively, fried, ground into fine powder.
3. Patty cake blanks into 10, and then each divided into 3 piles, that is, by hand, 3 times, continuously thrown to the wooden plate, issued three times and popped into the dustpan with soybean noodles, so that each pile are evenly wrapped in soybean noodles, and then drizzled with sugar, sprinkled with sesame noodles into.
Features: The three cannons of glutinous rice are soft and sticky, sweet and savory.
Twenty-one, bean curd brain: the main procedure of bean curd brain is the point of soybean flower: the soybean milk filtered, add the appropriate amount of gypsum or brine, cohesion into the tank, simmering for a few hours, will become a tank of white soft soybean flower. At this point, with a thin and round spatula, shovel shovel shovel shovel into the boiled water thickened with gravy powder, and then cut into small slices, so that they are dotted in the translucent thicker soup.
To serve, put a handful of swollen potato flour into a bamboo colander, scald it in boiling water, put it into a bowl with more than 10 seasonings, including monosodium glutamate (MSG), chicken broth, white soy sauce, red soy sauce, red chili peppers, ground peppercorns, grated ginger, grated sprouts, diced mustard greens, sesame oil, and other seasonings, and then serve the boiled tofu brains in the bowl. Only put green onion, celery leaves, crispy soybeans, fried flower nuts, deep-fried noodle is vegetarian tofu brain; then add a handful of silver thread-like chicken breast meat is shredded chicken tofu brain; if you add a spoon with marinade, chili peppers, peppercorns, ginger, cumin, Pixian soybean petals, star anise, Sannai, fennel, rock sugar, refined salt boiled beef broth is beef tofu brain.
Tofu brain store all over the streets of Leshan, a flavor, the most famous when the town of Niuhua Zhu's and Luo's tofu brain. Tofu brain with its unique charm occupies an important position in the life of the people of Jiazhou, enriching the splendid culture of Sichuan.
Twenty-two, Han Baozi: Han Baozi was created by Han Yingdu in 1914, and was the leading variety of Chengdu's "Yulongyuan" at that time. At that time the store's "south shrimp buns" with sophisticated materials, fine production, thin skin, loose foam, full of filling, the entrance into the dregs, was called "Chengdu snacks of the best". Later, his son Han Wenhua inherited his father's business and renamed the store
"Han Baozi". For nearly 90 years, Han Baozi has maintained its own style and quality, and in December 1990, it was named "Chengdu Famous Snacks" by the Chengdu Municipal People's Government.
Han Baozi does not only sell buns, but also a variety of Sichuan snacks, and a small stove, suitable for 2-3 people to eat.
Twenty-three, Ma Po Tofu: Ingredients: tofu 10 two (about 400 grams), minced beef, green garlic slices of each appropriate. Tempeh, soybean, chili powder, pepper, salt, soy sauce, each appropriate amount.
Method: with tender tofu, minced beef burned and become. The color of the dish is bright red, tofu tender white, with ?quot; hemp, spicy, fresh, hot, tender, bundled (refers to the shape of the whole), crispy (refers to the minced beef) characteristics. Choose gypsum tofu cut quadrangular ding put in a bowl, soak in boiling water to remove astringent flavor. Hot frying pan under the vegetable oil, burned to 60% hot, will be finely chopped minced beef stir-fried loose, until the color is yellow, add salt, edamame, chili powder, PI County soybean flap and then stir-fried, plus fresh meat soup, under the tofu, with medium heat until the tofu taste. Then under the green garlic cloves section, soy sauce, slightly burned for a few moments that thickening juice, depending on the juice is thick and bright oil when the bowl, sprinkle peppercorns into the end.
Twenty-four, dan dan noodles: dan dan noodles is a famous Chengdu snack. Flour rolled into noodles, boiled, scooped on the fried minced pork and become. Vegetable thin noodles, marinade crispy, salty and slightly spicy, fragrant, very tasty. This dish is widely spread in Sichuan, often as a feast snack.
Materials: 500 grams of round thin noodles, 50 grams of chili oil, soy sauce, green onions, 35 grams of sesame sauce, 2.5 grams of monosodium glutamate, 100 grams of Sichuan Dongcai, 20 grams of lard, sesame oil.
Cooking method: will be slightly washed Chuandong vegetables, it and green onions were finely chopped, divided into 5 bowls, and then the other seasonings installed in each bowl to be used; pot of water boiling, the noodles under the pot to cook, and can be eaten in the bowl of salvage.
The most famous of the noodles is Chen Baobao's dan dan noodles, which were created in 1841 by a peddler named Chen Baobao in Zigong. It was named after a peddler named Chen Bao Bao in Zigong who started selling it along the streets. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Now in Chongqing, Chengdu, Zigong and other places, most of the dan dan noodles have been changed to store business, but still maintain the original characteristics, especially in Chengdu dan dan noodles features the strongest.
Twenty-five, lotus velvet layers of pastry: [original
Materials] flour, pork fat (slightly frozen), lotus velvet filling, powdered sugar, water, refined oil, cochineal red food coloring moderate, canned fruit moderate.
[Method]
1. Filling molding: lotus velvet filling rolled into uniform balls, powdered sugar and food red carmine sugar.
2. Dough modification: 150 grams of flour plus pork fat, rolled on the board into a shortbread dough, 300 grams of flour plus 50 grams of pork fat, 100 grams of water, on the board into oil and water dough.
3. Production of molding: oil and water bread into the shortening surface, and crisp into the shortening dough, rolled into a round strip, the next dose into a uniform round cake billet, pressed into a round skin, respectively, wrapped into the filling, rolled, pressed into a round cake, placed for about 15 minutes, to be hardened cake billet, the edge of the cake billet with a razor blade in the filling of an even cut in a circle to the center of the.
4. Matured: pan on a low heat, under the refined oil, burned to about 60 degrees Celsius, sequentially into the biscuits, deep-fried until the layer, floating, ripe can be.
5. Plating: fruit garnish, respectively withdrawn on the carmine sugar.
[Special
points] crispy layer clearly, soft texture, sweet and moist flavor, equipped with sweet soup to eat the most appropriate
, Sichuan cold noodles also divided into white and yellow cold noodles, can be eaten cold or hot. Put the seasoning is not the same. Raw materials are also different. White cold noodles is Sichuan cold noodles, yellow cold noodles also called rice tofu, is peas as raw material production.
Huang Liangfan:
White Liangfan:
Twenty-seven, mash: mash color white juice, sweet, thick and fragrant. It has the function of replenishing gas, generating blood, activating collaterals, promoting menstruation and moistening the lungs, and in summer, it is also effective in clearing away heat and relieving heatstroke. In Sichuan, people cook mash with pot kui (a kind of white flour cake), doughnuts, glutinous rice flour, eggs, etc.; in summer, it will be boiled with water and sugar, and ice cubes can be used as refreshing beverages; mash is also an indispensable condiment in many Sichuan delicacies.
It is usually put with powder, egg flower or lotus egg.
It is a favorite snack in Sichuan and a dessert at many banquets, filled with a variety of seasonal fruits.
Twenty-eight, milk soup noodles and bowl of chicken: milk soup noodles because the noodle soup like milk and so named. Store in the first night will be pig bones, chicken bones into the pot, with a slight fire boiled, until the morning, soup from the clear white salty milk. At this time, once you lift the lid of the pot, the wisp of aroma will come to your nose. Use this milk soup to cook noodles, plus shredded chicken, pickled vegetables, shredded meat and other bashful, eat up very delicious.
Qionglai's bowl of chicken can also be called spicy chicken pieces, because in the past often mounted in a cone-shaped earthen bowl to sell, people customarily called the bowl of chicken. It is the choice of local rooster, after slaughter, hair removal, cut belly, cooked, fished up to dry and then pick the bones to the head, with a fast knife sliced into uniform slices, neatly arranged in the basin or a large plate, and then drizzled with red oil chili pepper, fried sesame seeds, pepper, soybean oil, monosodium glutamate, spices, juices and other seasonings, the aroma is said to be overflowing, let a person salivate. Due to the different recipes for seasoning, the flavor of the bowl of chicken is also very different. Listen to the locals say, some or ancestral secret recipe miles.
The best way to eat here is with milky noodles and chicken. Pick a chopsticks fragrant milk soup noodles, clip a piece of delicious potting chicken, eat your hot, numb, crispy, appetite suddenly open, really wonderful. Even in the cold winter will eat the body heat. The first thing you need to do is to get your hands dirty.
Since the two snacks are the best partners, of course, should be introduced together.
Twenty-nine, pig's feet: Luzhou pig's feet, the selection of materials carefully, the production of fine, excellent quality, with its patties and flavor and sticky soft and not sticky teeth of the unique style, become one of the famous snacks in Luzhou. There are two kinds of Luzhou piglets: salty and sweet. The salty filling is made of fresh pork, asparagus, scallion, monosodium glutamate, refined salt, etc. The sweet filling is made of white sugar, sesame oil, orange red, cinnamon sugar or rose sugar, and sesame seeds. For the stuffing, 80% of the cooked glutinous rice and 20% of the dried rice are used as raw materials. The freshly steamed piglets are white and glossy, as if they were boiled piglets, hence the name.
Thirty, yellow poop: yellow poop:
Luzhou yellow poop color golden, rich aroma, taste sweet patty and. Its uniqueness lies in the choice of the package material is good ginger leaves, yellow poi flavor is from the aromatic oil contained in the good ginger leaves. The aroma of the freshly steamed yellow rice is very fragrant, and when it cools down, it can be sliced and fried, or put into the water of the Jiaozhuang trough and boiled for consumption, which has a unique flavor.
Thirty-one, white cake::
Luzhou white cake on the choice of cooked rice, sugar, cinnamon, lard as raw materials, another delicacy called white cake, is sugar rice cake. I remember it looks like the size of the mouth of a water glass, shaped like a flying saucer, and will be dotted with a small red dot in the center. Earlier, on the day of our departure back to Chongqing, the youngest father would get up early, five o'clock, go to the street to buy fresh white cake, steaming white cake emitting the aroma of rice, always in a brand-new bamboo basket, for us to bring. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to enjoy them all.
Luzhou white cake, known as a flavorful snack Luzhou white cake, produced in the 1920s, "Sanyiyuan" white cake store, with the best, tender, fragrant, sweet, refreshing characteristics of the famous Sichuan, become a kind of breakfast for young and old, and some of them are also in the feast as "over the" snack. Some of them are also used as "mid-day" snacks at feasts. The name of white cake has been around for a long time. Luzhou white cake selection of high-quality rice, sugar, cinnamon sugar, lard as raw materials, refined sugar method, so the full name of cinnamon lard sugar white cake. Luzhou white cake is famous for its "beauty, tenderness, fragrance, sweetness and crispness". The white cake just out of the cage, white and moist, fragrant, appetizing.
Thirty-two, Longan Baozi: snow-white special fine flour, fermentation, plus sugar and lard kneaded, made with the hand like satin smooth and soft bun skin; purchase of pork before the clamping of the hind legs, chopped into a silk scarf does not bring a scarf off the meat froth, add a variety of seasonings, and poured into the simmering stewed mellow chicken juice; stirred into the fragrant meat filling. To make the meat more flavorful and melt in your mouth, add tzatziki mushrooms.
Longan buns are filled with chicken juice for a deliciously mellow flavor, and one tael of flour makes 10 thumb-sized buns, hence the name Longan.
Thirty-three, stilted beef: according to legend, in the early 30s, the people are living in poverty, poverty and disease. Leshan has a good long Chinese herbal medicine, proficient in the art of manifold Luo old Chinese medicine. This old man with the heart of saving the world, in Leshan Suji town riverside, hanging pots and pans cooking medicine, relief passers-by. Luo old Chinese medicine to see each other, this soup medicine to prevent disease and quench thirst, and even some people even drink a few bowls of hunger, so Luo old doctor will be discarded by large families of cattle intestines, tripe cleaned into the soup pot, add some spices. Boiled out the flavor is very delicious, specially come to drink LuoYi endless, the river soup pot has been supplied not long. Later, later generations will follow Dr. Luo's cooking method to set up stalls in the market. At first, the operator set up a table has no stools, they tie a rope on the foot of the table to sell soup to the guests, the guests stilted one foot on the rope, one hand with the soup to eat, so it was named stilted foot beef soup.
Thirty-four, frame burning white meat:
Thirty-five, spit chicken: Ingredients:
Upi earth rooster 1000 grams, pepper oil 10 grams, 10 grams of sugar, 10 grams of sesame seed paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil, 10 grams of chopped green onion, 30 grams of cooking wine, 20 grams of cooked sesame seeds, 50 grams of cooked oil chili peppers, red soy sauce 10 grams of cooked peanuts 25 grams of vinegar 25 grams of 10 grams of MSG. 10 grams, 25 grams of monosodium glutamate.
Methods:
1, the live chicken slaughtered and washed, feet and wing tips, into the boiling water blanch blood, and then fished out with water rinse clean. Pot mixed with water to 70 degrees Celsius into the chicken, into the onion joints, ginger, peppercorns, cooking wine, salt, cook to just break the pot, into the cold soup soak, to be cold and then picked up, chopped into strips into a concave container.
2, will be red soy sauce, ginger and garlic juice, sesame paste, cooked oil chili, pepper oil, sugar, vinegar, monosodium glutamate, red oil, sesame oil in a bowl into the juice poured on the chicken strips, sprinkled with sesame seeds, peanuts, scallions that is completed.
Features:
This dish is very careful to choose the main ingredients, must be domesticated rooster, focus on seasoning, spices, set of spicy, fresh, tender and cool in one. It is known as "famous for three thousand miles of Sichuan, the taste of Jiangnan twelve states".