Seek to share! What are the famous specialties in Deyang, Sichuan? Deyang, known as the capital, has spectacular scenery, delicious food that people can't stop, and a perfect combination of the name of "Reloading Capital". Today, Bian Xiao will share six specialties of Deyang, Sichuan. Let's have a look.
First of all, beef with juice
Beef with sauce is a famous local specialty food in Xiaoquan, Deyang, Sichuan. Crispy outside and crisp inside, easy to slag, juicy and overbearing! I want to eat again after eating. The taste of small whole-sauce beef has always been Deyang people's favorite, engraved into Deyang people's childhood memories. Even as an adult, it is great to have a bag at leisure, and it is absolutely inseparable from the locals.
Second, Lianshan Sichuan style pork
Lianshan Sichuan cuisine is a famous specialty food in Deyang, Sichuan. You need to cook the pig's head until it is medium-cooked, and then cut it into pieces suitable for fat and thin. A slice of Sichuan cuisine is cut into long rolls, about 30-40 cm long, then stir-fried with Pixian watercress, green garlic sprouts, peppers and onions, and then dried on the iron rack on the plate like clothes. It is said that Sichuan food is semi-fat.
Third, Zhongjiang handmade noodles
Zhongjiang vermicelli is a special food in Zhongjiang County, Sichuan Province. It has a history of 1000 years. It is hand-pulled, as thin as a girl's hair, white and hollow, and has a unique flavor. 20 10 is listed in the intangible cultural heritage list. I haven't eaten it in Bian Xiao, but I like fine noodles very much, but I don't like coarse noodles very much. But when I think about it, it, it will be delicious, full of stories and heavy.
Fourth, Shifang salted duck
In Luoshui Town, shifang city, Deyang, Sichuan, the dried salted duck here is famous for its delicacy. If Shifang people have guests at home or have a holiday, Shifang salted duck is always on the wine table. The skill of making dried salted duck, which has been passed down for a hundred years, is even more unique. First, the dried salted duck was disembowelled and wet-marinated for more than ten hours, then the cross bamboo board was propped up to dry, then smoked in a smoking stove and then marinated. When the dried salted duck sauce is red and covered with fat, it tastes good and the smell makes people drool.
Five, Luojiang bean chicken
Luojiang bean chicken is a famous specialty snack in Deyang, Sichuan, which has a history of hundreds of years. It's not made of chicken. Its main raw material is soybean, which has thick skin and tastes like chicken. There is a little sauce between the skins. Sesame is very fragrant. Take a bite, there is delicious food other than meat. Have you tried?
Six, Guanghan silk rabbit
Guanghan silk-wrapped rabbit is a specialty of Guanghan City, Deyang City, Sichuan Province. Sichuanese prefer rabbit meat, and there are so many patterns made of rabbit meat that it is unnecessary. Guanghan silk bag rabbit is one of them. Silk-wrapped rabbit is made by adding pepper to rabbit meat, pickling and air-drying, and the fragrance of pepper permeates into rabbit meat. Naturally air-dried silk-wrapped rabbit meat enters each piece of rabbit meat and is finally made by secret marinating. The method is very particular. Rabbit meat is crisp and chewy, tender and tasty, especially delicious.
These are the six famous foods shared by Bian Xiao in Deyang, Sichuan. What else do you know? Remember to leave a comment.
How to make Lianshan Sichuan style pork?
[manufacturing raw materials]
Pig hind leg with skin, garlic sprout, Pixian watercress, soy sauce, sweet sauce, monosodium glutamate, melted lard.
[Cooking method]
1. Scrape the pork, wash it, put it in a soup pot and cook it until it is just cooked. Take it out and cool it and cut it into pieces. Wash garlic sprouts and cut into horse ears.
2. Put oil in the pot, add pork slices and stir-fry until the oil is "light nest", add chopped Pixian watercress and stir-fry until fragrant and colorful, add sweet noodle sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken. Serve.
Features: Strong fragrance, fresh and slightly sweet color.
Sichuan people's famous dish: authentic Sichuan pork.
Sichuan cuisine is a famous dish of Sichuanese and a home-cooked dish. In Sichuan, everyone can cook and everyone loves to eat. Last year, Chengdu rated 12 Sichuan people's favorite dishes, and Sichuan-style pork topped the list, showing its delicious taste.
Sichuan style pork, also called "boiled pork", has a long history. Cooked pork is said because the meat is cooked or steamed for the first time, then cooled, sliced and cooked for the second time. (There are still "returned potatoes" and so on.
Sichuan-style pork with meat, fat and thin, fat but not greasy, smells fragrant and tastes cool. My mouth is watering while typing: P
To make Sichuan-style pork, choose the best ingredients-thin-skinned pork with two knives at the hip tip is the best! Not pork belly, ribs, etc. It's not all lean meat, and it's not good to use tenderloin as firewood. There used to be a saying in the industry: a pig can't cook a few pieces of cooked pork. It shows that the material selection is high.
There are other ingredients: garlic seedlings, which Beijingers call "green garlic". It was strange in Beijing before. People in Beijing call us garlic seedlings, but garlic seedlings are called green garlic and Chinese cabbage is called rape. Rape is another matter in Sichuan. Sometimes I think that maybe many Beijing chefs cook Sichuan food according to the recipes. Otherwise, how can you add garlic sprouts and sesame seeds to the cooked pork? ! ! To say a few more words, I think the spicy taste of Sichuan cuisine is related to many fake chefs besides the characteristics of Sichuan cuisine itself! (Sometimes it's so irritating that many people only remember spicy food and forget others, even neither donkey nor horse: ((
Except for the butt tip and garlic sprout, it is seasoning. Pixian watercress is indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When buying, look for the "Juancheng Brand" as authentic, with black and red color, fragrant but not salty. Don't buy dark and salty inferior products, as well as sweet noodle sauce, ginger, pepper, and of course, you can also prepare some radishes or wax gourd (I'll tell you why later: P
After selecting the meat, cook it for the first time (steaming is also acceptable, called "dry steamed pork", and throw a large piece in cold water. Don't forget to put some pepper and pat a piece of ginger in. Cook it until it is raw (just poke through the skin with chopsticks). Oh, take it out to cool, and cut it into large and thin pieces with a sharp blade (not as thick as some people's faces, and cut the garlic seedlings into horse ears (technical term, oblique cutting, like diamonds). Wasn't there radish/wax gourd just now? Cut it into thick slices with a knife. After the meat is fished out, throw it into the soup and continue to cook. After the PA is cooked, add salt and monosodium glutamate to make a delicious "Lian Guo Tang" (there are good dishes to drink and good soup to eat:
Fried shredded pork is very simple. When the pot is hot, don't put oil. Just put the meat in, stir-fry until the meat spits oil, and turn it into a "lamp nest" (just like the lamp nest when I was a child, remember, this is the reason why it is fat but not greasy. Add watercress, stir-fry and color, add a little sweet noodle sauce, and add a proper amount of salt to taste the fragrance (it is also fragrant without monosodium glutamate at home, and then add garlic seedlings and stir fry! ! ! Delicious and flattered, not drooling! The fragrance drifted into the distance. In the past, one family often fried Sichuan pork, which made several families drool: P
To say a few more words, there is also a kind of "Lianshan Sichuan pork", which is also very famous. Sliced meat is bigger and thinner! ! ! It's bigger than you can imagine. It's a slap in the face. 1 Jin of meat is 8- 10. Don't be afraid. It is delicious. Think about it, you may lose your share in the blink of an eye. Hehe: in addition, add a few pieces of white flour cakes and fry them together. In this way, there are red, white and green colors; On the taste, there are crisp, soft and tough, which complement each other and add color to the beauty! ! ! !
Lianshan Sichuan style pork which is more authentic?
Guanghan "Lianshan Chongqing Pork" is a new product of Daishi Brothers Restaurant of Lianshan Supply and Marketing Cooperative. Based on Chongqing Pork, the original Sichuan cuisine, after careful research, the essence is taken, and the cooking technology is summarized and improved by using modern scientific processing methods. In the research and development, in order to take care of the eating habit of "sweet in the south and light in the north" (southerners like sweet taste, while northerners like light taste), the seasoning and seasoning have been improved, especially to meet the tastes of visitors from all directions. At the 1986 Guanghan materials exchange meeting, they introduced the delicious "Lianshan Sichuan style pork", which caused a sensation in Guanghan catering industry and was greatly appreciated by diners. Lianshan Sichuan style stew pork has been famous ever since. Now, the business of Weibei Road (Xinjie "Lianshan Supply and Marketing Cooperative Dai Zhuer Authentic Sichuan Meat") in Lianshan Town of Guanghan is bustling. It not only inherits the flavor of Sichuan Guo Hui meat, but also has the unique characteristics of Lianshan Guo Hui meat. It has become a famous dish in Sichuan food stalls, which is novel and unique, and tastes both elegant and popular. Now, no one knows where the authentic Sichuan pork comes from!
So anyone can say that the authentic Sichuan style stew pork is made by him!
Although I also eat and cook Sichuan style pork, I dare not say that the authentic Sichuan style pork is ours!
But I dare say that my Sichuan pork is the best! Because I have never eaten Sichuan-style pork cooked by others, or I have traveled all over the world in the past and eaten Sichuan-style pork all over the world, but I have long forgotten the taste of Sichuan-style pork!
Just like other cuisines, there may be many cuisines all over the country, all of which blossom and bear fruit in different places. I ate Sichuan food in Sichuan and Shandong food. Where there is, there is authentic, or where the name is different, so is Sichuan pork. It's called Sichuan huiguorou, and what Shandong eats is called Shandong huiguorou!
So it's no big deal whether it's true or not. Your Sichuan-style pork is really good. If anyone wants to eat it, it's a good thing. You can make a lot of money!
Speaking of which, I thought, do Sichuan pork need to apply for inheritance? If that's the case, I will support those who apply for heritage in China, the origin of Sichuan-style pork, and those who want to apply for heritage quickly. Why? Because I'm afraid of those who will apply for the World Heritage in Korea first.