Long Chao Shou
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Long Chao Shou has thin skin and tender filling, smooth and fragrant soup, thick white color, and is the best snack in Chengdu. who. The name Long Zhi Shou was not derived from the owner’s surname Long, but from the founder Zhang Wuguang and his friends discussing the opening of a copy shop in the then “Nong Hua Tea Garden”. When discussing the name of the store, they borrowed the word “Nong” from “Nong Hua Tea Garden”. The name is homophonic to the word "dragon", which also means "dragon rising and tiger leaping", "auspicious" and "prosperous" business. "Chaoshou" is the Sichuan people's special name for wontons, which is why Chengdu's "Chaoshou" is named after it. "Long Chao Shou" was opened in Yuelai Chang, Chengdu in 1941. It moved to the new market in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s. It has a history of more than 60 years.
Chinese name: Long Chao Shou
Main ingredients: flour, pork shank
Category: Sichuan cuisine
Taste: Fragrant
Contents
Introduction to dishes and origins of dishes
Historical development
Methods and ingredients
Production process
Nutritional value
Food Guide Nutritional Facts
Nutritional Effects
Suitable People
Preparation Tips
Basic Information on Long Chao Hand Fu
Author
Text
Notes
Introduction to the dishes and their origins
Historical development
Methods for making ingredients
Production process
Nutritional value
Food guide nutritional ingredients
Nutritional efficacy
Suitable Crowd
Production Tips
Basic Information of Long Chao Hand Fu
Author
Text
Notes
Expand and edit this section of the dish introduction
The origin of the dish
Long Chao Shou was founded around the 1940s. We are planning to open a joint venture to open a copy shop. The name of the store is based on the pronunciation of "Nu", which also means "dragon and phoenix present auspiciousness". It is: thin skin, tender filling, fresh soup. The special flour is used to make the dough, and a few ingredients are kneaded slowly to make the meat filling "as thin as paper and as thin as silk", tender and smooth. Fragrant and delicious. The original soup of Long Chaoshou is made by simmering several parts of chicken, duck and pig. The original soup is white, thick and fragrant. It is often called wonton in the north. ), it is called wonton in some places in Shandong, and wonton in Guangdong. It was originally a food used by the people for sacrifice. It is recorded in "Old Stories of Wulin" in the Song Dynasty: "Wonton is used to enjoy the first meal, including "winton wonton and nian steamed dumpling." "Fu'" proverb. The noble family was looking for novelty, and one dish had more than ten colors, which was called 'hundred-flavored buns'." In fact, after the Southern Song Dynasty, wontons had already been introduced into the market, and they were one of the beauties at that time. Yan Zhi of the Northern Qi Dynasty said: "Today's "Wontons, shaped like a crescent moon, are eaten all over the world." "Meng Liang Lu" of the Southern Song Dynasty, "Chang'an Hakka" of the Ming Dynasty, and many historical notes of the Qing Dynasty have recorded this. This kind of snacks can be found in the north, south, east and west, all over the country. All have famous foods, such as Tianjin's hammered chicken wontons, Huzhou's giant wontons, Shaoxing's steamed shrimp wontons, Wuxi Wangxingji wontons, Guangzhou's fish wontons, Sichuan's Chengdu Long Chao Shou, Chongqing Wu Chao Shou, Wenjiang Cheng Chao Shou, and Neijiang Chicken Mushrooms. Chengdu Long Chaoshou opened in Yuelaichang in 1941, and then moved to the southern section of Chunxi Road in the 1960s. Zhang Guangwu and several other shareholders gathered at the "Nonghua Tea Garden" to discuss the establishment of a handicraft shop. When they came up with the name of the store, someone suggested borrowing the word "dragon" from the word "Nong" in the Nonghua Tea House to pray for good luck. There are endless descendants of the Chinese people, and our business will be passed down from generation to generation and will always be prosperous. Zhang Guangwu and others unanimously agreed, believing that whether Long Chao Shou is supplemented with red soup, clear soup or milk soup, it has water. The dragon will definitely come to life, and a generation of famous snack "Long Chao Shou" was born. At that time, there were many stores selling Chao Shou in Chengdu. If you want to do a good business, you must first pay attention to quality and characteristics. Guangwu and other shareholders paid great attention to learning from the experience of their predecessors. At that time, someone once introduced to them: In ancient times, there were two things to pay attention to when doing copywriting. The famous delicacies of the Yiguan family include Xiaojia wontons, which can be used to make tea." Yuan Mei's "Suiyuan Food List" of the Qing Dynasty also said: "Little wontons and sister-in-law's longan are made with chicken soup." Mr. Deng Zhicheng wrote in the annotation "Suiyuan Food List" "Tokyo Menghualu" also mentioned: "There is only one kind of wonton, and the clear soup is also expensive. In the past, Zhimizhai Wonton Soup was famous in the capital, and "you can write". Second, the stuffing should be thin. Ni Zan's "Yunlintang Food System Collection" of the Yuan Dynasty recorded a method of cooking wontons: "Finely cut the meat and steamed seeds, add bamboo shoots, rice or wild rice. , leeks, and vine flowers can be used. Wrap it evenly with a little Sichuan pepper almond paste. The skin is slightly thicker, cut into squares, and then rolled out with real powder. When boiling the soup, stir it in extremely boiling soup. Don't cover it, wait until it floats, and don't stir it again. Do not use Amomum villosum in the stuffing, use only belch." Long Chaoshou has learned from these two points of experience and pays attention to the clear soup and fine stuffing. In addition, he also pays special attention to making the dough thin. When kneading the dough, add an appropriate amount of eggs so that the dough tastes tough and tough. Chew the head.
In order to make the filling tender and tender, pure pork is used and water is added to make the filling. In addition, according to the characteristics of Sichuan, it is served with clear soup, red oil, seafood, stewed chicken, hot and sour, original soup and other flavors.
Appearance (14 photos) At that time, Long Chaoshou Restaurant also sold glass shaomai, Hanyang chicken and other varieties. Although it is a famous snack restaurant with large sales volume, due to the limited variety, the benefits are not very significant. After the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, Long Chaoshou also carried out reforms. They combined various famous snacks and sold them in the form of set meals. Even though customers can taste a variety of snacks with different flavors at the same time, they also took advantage of the advantages of collection and achieved success. Better benefits. The restaurant has also launched medium and high-end snack banquets. On the second floor, you can enjoy a rich snack feast at a moderate price, which is festive, lively and affordable. The restaurant on the third floor has a combination of Chinese and Western decoration, a garden-style hall, and the elegant rooms in the hall are of extraordinary style. Traditional musical instruments accompany diners, and the ancient style contains a modern flavor. Although it is of a higher grade, the dishes are exquisite, the environment is elegant, and the cultural atmosphere is rich, so diners are still happy to patronize it. Regardless of the mid-to-high-end seats in this restaurant, the dragon restaurant is the leader, snacks are the centerpiece, and hot and cold dishes are served. If you just want to taste handmade dishes or snacks, you can visit the restaurant on the first floor. For six yuan, you can have a set meal. It is as convenient as McDonald's fast food in the United States, but it is a bit noisy due to the large number of people. In 1989, Long Chaoshou Restaurant was awarded the title of "Provincial Advanced Enterprise" and "Municipal Civilized Unit" by the Sichuan Provincial Government. In December 1990, 41 kinds of snacks operated by Long Chaoshou Restaurant, including "Long Chaoshou" and "Bosi Oil Cake", were named "Chengdu Famous Snacks" by the Chengdu Municipal Government; 2 kinds of snacks were named "Chengdu High-Quality Snacks".
Historical development
The 70-year-old Long Chao Shou has thin skin and tender fillings, smooth and fragrant soup, thick and white soup, making it a leading snack store in Chengdu
. Long Chao Shou got its name not from the owner’s surname Long, but from the founder Zhang Wuguang and his friends and three other associates discussing the opening of a zao shop in the then “Nonghua Tea Garden”. "" is named after the homophonic word "dragon" ("Nong" in Sichuan dialect has the same pronunciation as "dragon"), which also means "dragon rising and tiger leaping", "auspicious" and business prosperous "long". "Chaoshou" is a Sichuan native The special name for wontons, Chaoshou, probably comes from the fact that the two ends of the dough are folded together when making them. Chengdu's "Long Chaoshou" was opened in Yuelaichang, Chengdu in 1941, in the 1950s. It moved to Xinjichang in the early 1960s and moved to the southern section of Chunxi Road in the 1960s. It has a history of more than 70 years. When the "Long Chaoshou" store opened, it was written by the then dean of the School of Liberal Arts of Sichuan University. The sign has gold characters on a red background and is surrounded by two golden dragons. The calligraphy is powerful and the craftsmanship is exquisite. It became a leader among Chengdu snack signs at that time and attracted people's attention. The current store sign is the late Si
The pronunciation of the word in Sichuan dialect is a falling tone, while the pronunciation of "Zhaoshou" is not only a rising tone but also has a long aftertaste. It can be extended infinitely in the Sichuan accent, and there is still room for freedom in the subtlety. After a few twists, you can vaguely hear the flavor of Sichuan opera at the end. The red oil hand is a famous snack in Chengdu, Sichuan. It is stuffed with meat and cooked with clear soup, red oil and other seasonings. This kind of snack is tender and delicious, and the soup is slightly spicy and fragrant. Chaoshou is the name of Sichuan people for wontons. Wontons are made all over the country, and red oil Chaoshou is one of the most famous varieties. The raw materials are: 20 pieces of hand skin, 50 grams of minced meat, 10 grams each of cooking wine, chili oil, soy sauce, and sesame oil, 3 grams of refined salt, 2 grams of MSG, and 20 grams of chopped green onions. Cooking method: Mix the minced meat with refined salt and cooking wine, and wrap it with hand wrappers respectively; put the chili oil, soy sauce, sesame oil, and MSG in 4 bowls respectively, and sprinkle in minced green onion; put an appropriate amount of water in the pot and bring to a boil, and cook the hand. Boil until it floats, then scoop it out and put it into bowls before serving.
Hong You Chao Shou is a famous snack in Sichuan and a traditional Chinese snack. It is called wonton in Guangzhou, clear soup in Jiangxi, and mainly called wonton in other parts of China. Wontons appeared in China more than 2,000 years ago and are very popular in many ethnic groups and regions. Therefore, their names and eating methods are also different. In addition to cooking, they can also be fried or fried, with different flavors.
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Making ingredients
500 grams of refined powder, 500 grams of pork leg, flour, broth, pepper noodles, MSG, ginger, Appropriate amounts of sesame oil, salt, chicken fat, and 2 eggs.
Production process
1. Place the flour on the chopping board in a "concave" shape, add a little salt, break in 1 egg, add water and mix thoroughly, and knead it with your hands
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Into dough. Then use a rolling pin to roll the dough into a paper-thin sheet, and cut it into 110 four-finger-square pieces for later use. 2. Use the back of a knife to pound the pork meat with a ratio of 3 to 7 to lean, remove the tendons, and chop into fine paste. Add Sichuan salt, ginger juice, 1 egg, pepper noodles, and MSG, mix well, add an appropriate amount of water, and stir into a dry paste. , add sesame oil, mix well, make filling and set aside. 3. Wrap the filling into the wrapper, fold it in half to form a triangle, then fold the left and right corners toward the middle and glue them together to form a rhombus-shaped hand blank. Then cook it, the heat should be just right... Be careful not to cook it for a long time, it is easy to explode. 4. Put Sichuan salt, pepper, MSG, chicken oil and original soup in a bowl, take it out and cook The copying is done.
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Nutrition contents
Calories : 158.4 kcal Cholesterol: 643.5 mg Vitamin A: 257.4 mcg Potassium: 169.4 mg Sodium: 144.65 mg Phosphorus: 143 mg Calcium: 61.6 mg Selenium: 15.77 mcg Protein: 14.63 g Magnesium: 11 mg Fat: 9.68 g Carbohydrates: 3.08 g Iron: 2.2 mg Vitamin E: 2.02 mg Zinc: 1.21 mg Vitamin B2: 0.3 mg Niacin: 0.22 mg Copper: 0.17 mg Vitamin B1: 0.12 mg Manganese: 0.04 mg [1]
Nutritional efficacy
Strengthen the brain, improve intelligence, protect the liver, prevent arteriosclerosis, prevent cancer, and delay aging [1] Beauty and skin care
Suitable people
Patients with kidney disease and high cholesterol should not eat [1]
Tips for editing this paragraph
Lack of tenderness. This may be due to the following reasons: first, the skin is rolled too thick and lacks softness; second, the pork stuffed with dragon chaoshou
is not minced enough, the meat is too rough, or the fascia of the meat is not removed. The reasons are: the third is that too little water is added to the filling and the stirring is not sufficient, resulting in low moisture content in the filling and the meat is too dense; the fourth is that the filling is not filled enough, and the upper and lower skins adhere to each other, making it difficult for the dough to be cooked. Cook until soft. Pay attention to the above four points to avoid the above problems. The handwriting is heart-breaking. First of all, because the water is not wide enough, the hands collide with each other during the cooking process and there are too many opportunities for friction, causing the skin to break and the heart to burst. Second, because the fire was too strong and the water boiled too fiercely, the skin of the hand was broken until the heart burst. Of course, this can also happen if the dough is not firmly bonded when wrapping. Therefore, to prevent the heart from exploding, it is necessary to stick it tightly, keep the water wide, and prevent it from boiling too fiercely. There are floating objects in the soup. Often some hand-cooked shops don't pay attention to soup making, and there are many floating objects in the soup, which gives customers a bad sensory impression. When making soup, stir the egg whites and water evenly, drop it into the soup in batches to catch the debris, and then remove it. "The clear color of the soup is valuable, and the tenderness of the stuffing is valuable." The ancients have long concluded that this cannot be ignored.
Edit this paragraph: Long Chaoshou Fu
Basic information
"Long Chaoshou Fu" was written by the famous Sichuan cuisine theorist Xiao Chongyang for the century-old restaurant Long Chaoshou. in 2001. From the origin of "Chao Shou" to the differences between North and South, to the history, development, social evaluation and historical significance of Long Chao Shou, everyone will have an understanding of Long Chao Shou. This Fu is hung in front of all old stores of Long Chaoshou. It is a typical representative of the Chinese time-honored brands in the catering industry in Chengdu.
Author
Mr. Xiao Chongyang, executive director of China Cuisine Association, director of the National Functional Technical Appraisal Institute, vice president of Sichuan Cuisine Association, president of Chengdu Cuisine Association, famous Sichuan cuisine theory Family, once served as the chairman of the Chengdu Catering Company in Sichuan Province
Text
Chaoshou, wontons, wontons, folk snacks. The bread is stuffed with meat and meat, and the corners of the skin intersect. It resembles water chestnuts and gold ingots, and is more human-like, used to keep warm. It is called "wonton" in the north and "wonton" in the south. It is loved by Sichuan people and is commonly known as "chaoshou". Served in a big bowl, the soup is wide and flavourful. It is a delicious meal that is suitable for all ages. It is well-known and popular all over the world. Chengdu "Long Chaoshou", "China's time-honored brand"; sixty years of business, now more elegant. In the past, "Nonghua" was used to discuss affairs, and its name was homophonic with "dragon". The materials used are authentic and elegant, and the production is exquisite and traditional. The skin is made from fine flour and the skin is translucent, and the filling is fresh and plump. The soups are rich and fresh, with different flavor characteristics: the original soup is fresh and fragrant with red oil; the soup is rich in seafood, spicy and sour. If you don’t eat, you won’t know. If you eat, you won’t forget. Chengdu snack leader, gold medal gathering in front of the hall. The restaurant is packed with diners every day and welcomes guests from all over the world. It is up to you to choose the richness and frugality of the fast food for the banquet, and the snacks for the main meal. The delicacies are endless and the snacks rotate in time with each season. Invincible in the cooking competition, "Shu Zhen" returns home with a high reputation for her performance.
The exquisite snacks are too beautiful to behold. Nowadays, it is famous among millions. This is exactly what it means: Small snacks make the most of small things, and delicious delicacies are the sentiments of Sichuanese people.
Notes
Chaoshou: Sichuan dialect, which is called "Chaos" in the north. Chaos: A common pasta in the north. It is said that the name comes from the myth of "Chaos". The word "Chaos" officially appeared in Hangzhou in the Song Dynasty. Wonton: I asked about the name of chaos in the southeastern coastal areas. Nong Hua: refers to the dense flower teahouse in Chengdu in the old days. "Shu Zhen" performance: In the third national cooking competition, Long Chao Shou's "Shu Zhen" banquet won the gold medal in the competition and the gold medal in the national famous snack banquet.
Collection of gold medals: There are many gold-lettered signs in the catering industry hung in front of Zhilong Chaoshou, such as Chinese famous snacks, Chinese time-honored brands, Chinese famous dishes, etc. Honorary plaques