Yuanyang hot pot dishes are unique in flavor, spicy and delicious, fresh and mellow, with their own characteristics. Yuanyang Hot Pot is an innovative hot pot in Sichuan, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot. This product was originally named "Double Flavor Hot Pot". This hot pot is divided into two halves with copper sheets, creating a Tai Chi figure. While putting clear soup marinade, red soup marinade is put, and the raw materials for scalding in the pot can be as desired. After that, the "Double Flavor Hot Pot" was renamed as "Yuanyang Hot Pot", which was more rich in cultural charm and dietary interest. It skillfully combines Sichuan traditional red soup hot pot and clear soup hot pot in one pot, with unique flavor and quite distinctive features. What is more desirable is the container of this dish. This Taiji pot is intriguing. "With red and white soup into the double pot of hot pot, with all kinds of animal raw meat slices and vegetables, blanched. There are three famous formulas for the preparation of red soup brine. The basic condiments are soup stock (or chicken soup or beef soup), butter, Pixian watercress, Yongchuan lobster sauce, rock sugar, pepper powder, Jiang Mo, pepper, Sichuan salt, Shaoxing wine and fermented glutinous rice juice, which are required to be rich in taste, thick in flavor, spicy and palatable, fresh and sweet. Clear soup brine is also called white soup brine. The main condiments are clear soup, white soy sauce and monosodium glutamate. The soup is made of old hen, old fat duck, ham hooves, ham bones and pork ribs by hanging with water, and the soup is swept with minced pork and minced chicken breast until the soup is clear.
2 Baishiyi salted duck is named after it was produced in Baishiyi Town, Ba County, and has a history of more than 111 years. This product has a unique pickling process, brown color, clean and steamed, and attractive fragrance, so it is suitable to accompany meals and wine.
3 Dazu sausage is produced in Dazu county. Selected pork, mixed with auxiliary materials, injected into casing and shaped, and then made by smokeless baking. This product is oily, red and white, dry and elastic, and delicious. It can be divided into Guangdong flavor and Sichuan flavor.
4 Shuangjiang bear duck is made of healthy ducklings raised in Guangnian and weighing 1,251g. After slaughter, they are cleaned and boned, marinated with autocratic spices of hundreds of precious Chinese herbal medicines, shaped with braces, and roasted with slow fire. Steam for another 31 minutes before eating. The meat is tender, fragrant and crisp, with good color, fragrance, taste and shape.
5 Clear stewed oxtail soup is made from the middle part of peeled oxtail, and the knife is cut from the bone seam. Soak in clear water before stewing, add seasoning when you put it into the pot, boil it to remove all floating foam, and simmer it slowly with low fire to achieve the characteristics of soft oxtail, fresh meat without scattering, fresh soup color, fresh fragrance and mellow taste.
6 Chicken Sauce Pot Sticker is made by chopping fresh lean pork into minced meat, adding seasoning and chicken sauce to mix the stuffing, wrapping it into jiaozi and braising it in a pot. It is characterized by crispy, tender and delicious taste.
7 Hot and Crispy This dish is cooked with chicken gizzards and pork tripe and stir-fried. The characteristics are clear red and white, salty and crisp.
8 dry stir-fried shredded eel "dry stir-fried" is a unique cooking method of Sichuan cuisine, and it is very important to master the cooking temperature. The characteristics of dry stir-fried dishes are soft and fragrant, spicy and delicious, with endless aftertaste.
9 Zhangcha duck is a special dish in Sichuan cuisine. Therefore, the duck is strict in material selection, complicated in seasoning and exquisite in cooking. In the past, it was rare among the people, and it was only a palace meal. Its characteristics are salty and fragrant, crispy skin and tender meat, and refreshing slag.
11 The cooking process of spiced smoked fish is complicated, and it needs to be seasoned many times, fried, roasted and roasted. The finished dish has the characteristics of fragrance, crispness, freshness and sweetness, and is a delicacy with wine.
11One crispy fish is 811g fresh fish, which is processed and cleaned, and then it is poured with bean powder, and then it is fried in hot oil and shaped. After it is cooked, it is poured with sweet and sour sauce. It is characterized by sweet and sour taste, crispy skin, tender meat and long aftertaste.
12 poached fish maw take the processed yellow fish maw, feed it with fresh soup, apply fish maw, draw flowers in the shape of ham, melon coat and mushrooms, and steam it in a cage. It is a senior banquet dish with beautiful image, delicate texture and fresh soup.
13 Pigeon Eggs with Dictyophora indusiata, the top quality of mountain delicacies, and boiled pigeon eggs with broth are a very nutritious soup. The characteristic is that the soup is fresh, tender and refreshing.
14 One Radix Aconiti is used as a first-class sea cucumber, which is fed with fresh soup, chicken, ham, scallops, winter bamboo shoots, mushrooms, etc., steamed until soft, and then drenched into a dish. It has the characteristics of tangible beauty, tender texture, bright juice, salty flavor and mellow taste.
15 Wu Chao's hand-made stuffing is very exquisite. The minced meat should keep enough moisture, and the prepared stuffing can float on the water. The finished product is characterized by moist, smooth, tender and salty.
16 shredded chicken bean curd is made from soybean pulp, and cooked shredded chicken and various seasonings are added when eating. Features are spicy, delicious, instant and unique flavor.
17 crossing the bridge is famous for its unique diet method. When eating, it is like crossing the bridge by putting it in a flavored dish and dipping it in condiments. Features are delicate and refreshing, suitable for people and varied in taste.
18 Jiuyuan steamed stuffed bun is made of pork belly, winter bamboo shoots, scallops, golden hooks, ham and other seasonings to make salty stuffing; Or make sweet stuffing with walnut kernel, candied dates, melon strips, orange cakes, rose sugar, pig fat, etc. Jiuyuan steamed stuffed bun is characterized by its thin skin and full stuffing, crisp and refreshing, delicious and sweet taste.
19 dry-roasted rock carp is about 611g, and the unique "dry-roasted" cooking method of Sichuan cuisine is adopted. The dish has the characteristics of complete fish shape, bright red color, tender and fresh meat, slightly spicy and sweet.
21 the fairy duck chooses a fat duck with ham, magnolia slices, dried mushrooms and fresh soup, which is fried and poured into a dish. It is characterized by soft and tender meat and strong salty flavor.
21 Fish-flavored shredded pork is one of the special dishes in Sichuan cuisine. It is characterized by bright color, salty, sweet, sour and fragrant, and rich ginger, onion and garlic flavor.
22 lychee squid rolls are made of high-quality squid slices and cut flowers, which are fried in a pan to make them turn into rolls naturally. It is characterized by beautiful appearance, sweet and sour taste, softness and toughness.
23 Dry-roasted fish wings are made of shark wings, chicken, duck, pork and ham, mixed with fresh soup, and roasted to collect juice. Featuring bright wing needles, soft and refreshing, and thick and fresh juice. It's a delicacy for high-class banquets.
24 Ye Erba is made of glutinous rice flour bread with a soft and sweet filling or fresh meat with a salty filling, wrapped with fresh orange leaves, and steamed over high heat. It is characterized by fragrance and moisture, sweet and refreshing, salty and delicious.
25 cold zanba is made of glutinous rice with "sand washing stuffing" in the middle and white sugar, sesame noodles, honey osmanthus and yellow bean stuck on the surface. Features a variety of shapes, sweet and glutinous.
26 Beijing Sauce Wind Meat Beijing Sauce Wind Meat is a traditional folk food in Fuling, Chongqing. It is famous for its delicious and fresh color, refreshing and not greasy. It can be steamed, fried and fried when eating, and is suitable with meals and wine.
27 oil mash is made of glutinous rice, put into an oil pan, add sesame seeds, orange cakes, walnuts, crispy peanuts, candied dates, sugar, etc., and then put into boiling water to boil. Characterized by sweet but not greasy mouth, very rich in nutrition. Local residents should cook it for pregnant women after giving birth, so as to restore their health as soon as possible.
28 bibimbap is made with a special stone pot and five-color vegetables, and its unique sauce is delicious, healthy and nutritious, which is one of the ways to express love in Korea.