Lizhuang white meat, full name "Lizhuang knife-edge garlic white meat", is a traditional delicacy of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. Taking "Changbai Mountain" or "York" or "Baxia" pork as raw material, the skin is thin and tender, and with various sauces, it has the characteristics of refreshing fragrance, fat but not greasy, and slag after chewing. Lizhuang is rich in agricultural and sideline products and has a long history of food culture. After the exploration, summary and improvement of chefs in past dynasties, Lizhuang white meat has reached perfection and become a well-known gold-lettered signboard in Lizhuang. Therefore, there is a saying that "if you don't taste white meat in Lizhuang, you won't go to Lizhuang". The production of Lizhuang white meat mainly revolves around four elements: fine selection of materials, accurate cooking, exquisite craftsmanship and strong seasoning. The selection of white meat in Lizhuang must be kept within one year, and it is best to feed "Changbai Mountain" or "York" or "Bashia" pigs with thin skin and tender meat without additives. The raw material of Lizhuang white meat is the part of the pig's hind legs and buttocks after the first knife is removed, commonly known as "two-knife meat", and each pig is only about 3 kg. Because this part of the meat is good, the fat is more symmetrical, there are no bubbles, and there is less embarrassment. After cooking, the fat ridges are closely connected and do not separate in layers, giving people a sense of beauty. This is a highly technical and demanding process, and it is also the key to the aesthetic feeling of cooked white meat in Lizhuang. Without a fairly skilled and superb basic knife cutting technology, it is extremely difficult to cut meat pieces that meet the requirements. Before slicing, spread a clean towel on the chopping block, and then pick up the cooked meat soaked in cold water. When the water is slightly dry (the term "collecting sweat"), put the meat on the towel to prevent the meat from slipping when slicing. Another function of the towel is to absorb the water oozing out during slicing. When cutting meat, the chef must be highly concentrated, using a special knife to feed the knife from the pigskin first, and then almost by feeling. Skilled chefs cut the meat slices into thin slices with uniform thickness, each slice can reach 20-30cm long, 15-20cm wide and the thickness is only 1-2mm. Slices are thin enough for people to see. Cut white meat can be placed flat on a plate, or each piece of meat can be rolled into a tube and placed on a plate, so that the "shape" of Lizhuang white meat can be the best and give people a sense of beauty.
Firewhip beef is a famous traditional specialty in Du Yan. Its objective existence is famous for its high quality, delicious taste, thin sheet like paper, crispy and long. Huobianzi beef originated in the Qing Dynasty and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste. Fire whip beef originated in Qianlong period of Qing Dynasty, and became a famous specialty in Sichuan in the late Qing Dynasty and early Republic of China. Fire whip, together with Zhang Fei beef and Taihe beef, was the lighting torch in Zigong area of Sichuan in the old days. Here, the brightness of the "lamp" is used to indicate the thinness and transparency of beef. It is wrong to write "fireside" in commodity writing. For a long time, Wang Sanweitang, a big salt merchant in Ziliujing, dedicated the beef with fire whip to Ding Baozhen, the governor of Sichuan. The Governor was overjoyed when he tasted it, saying that the fire whip Zigong beef was "red, bright and transparent, delicious and delicious", and the tiny patterns could be clearly seen through the light, hence the name "light and shadow beef". Later, in 1907 (the thirty-third year of Guangxu), the beef with fire whip was sent to the Saibao Fair held in Quanye Road, Chengdu, to encourage beggars to start businesses and make a living. Because it was labeled as "Deng Ying Beef" in the sports meeting, it was later called Deng Ying Beef in Chengdu, Wanxian and other places, while Zigong has always used the name of Huobian Beef. Beef with fire whip is dry and fragrant, which is suitable for wine. The eater chews slowly and has a long aftertaste. Nowadays, goods are rolled or sliced in boxes, which have a long shelf life. In the past, many people in Shu gave it to others as a gift. Its color is deep red, its taste is heavy and its fragrance is unique. Fire whip beef is unusual, and the selection of materials and workmanship are very particular. After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, which is only a dozen kilograms in total. Slice the meat into thin slices with a long knife, add more than ten kinds of spices such as grass, cloves and tsaoko, mix well, spread the meat slices on a bamboo basket, expose them to the sun to remove moisture, put them in a special oven, control the humidity and bake them until they are cooked, put them in a bamboo tube or paper tube lined with oil paper, mix well with pure sesame oil, sprinkle a little pepper powder and seal them. Fire whip beef is made of exquisite materials, and the whole lean meat of cow hind legs is selected, and the old finished product can be spread to more than two feet square; Its production is famous for its fine knife work, thin as paper and even rolling and peeling. After pickling and burning crisp, it is made by brushing with spices for many times. Traditional products are brushed with pepper and sea pepper oil, with spicy taste. The improved product is suitable for a variety of tastes and coated with monosodium glutamate red oil, which is slightly spicy, crisp and not cotton.
Luojiang bean chicken is a traditional snack in Sichuan, which enjoys a high reputation in Sichuan cuisine recipes and many food industries and is deeply loved by consumers. Yuan Tongru, the founder of Luojiang Bean Chicken, worshipped Buddha since childhood. In the Republic of China 17, he was shaved as a monk at the door of Master Changling of Luohan Temple in Shifang, and returned to Guan three years later, wandering the rivers and lakes. By chance, Yuan Tongru ate in a chicken feather restaurant without any snacks. The shopkeeper got him a dish of sesame oil and bean skin. After eating, he was inspired. After returning home, he made a "bean chicken" from soybeans that were more delicious than the bean skin of the Chicken Feather Pavilion. Yuan Tongru repeatedly summarized the production process of bean chicken. In 25 years, he made the first batch of bean chicken and sent it to Chengdu Huahui Buddhist Food Exhibition for sale. He obtained a patent right and a golden signboard. From then on, bean chicken is famous for its nutritional components, which have passed the modern scientific inspection and are rich in plant protein, iron and more than 20 kinds of indispensable amino acids. Among them, the calcium content is 33 times that of pork and the phosphorus content is 3 times that of pork. Eating it can strengthen the hematopoietic function of human heart, regulate the nervous system of brain and enhance appetite. Luojiang bean chicken is not only a high-class dish for vegetarians and Buddhists, but also a convenient food for people to travel, accompany wine and give gifts to relatives and friends. This product won the title of "Quality Product in Sichuan Province" in 199 1. 1994 won the silver award of "Sichuan Famous, Excellent, Special and New Products Expo", and Luojiang was awarded the Chinese time-honored brand by the Ministry of Commerce in 20 10. It is also listed as intangible cultural heritage. We can also make our own bean chicken, and the technology is not complicated. Boil the good soybean milk into a paste with slow fire. When it boils slightly, fan it gently with your hand. The surface of soybean milk paste was cooled by the wind and condensed into a layer of soybean skin as thin as cicada's wings. Gently peel it off and dry it until it is slightly dry. Repeatedly, translucent bean skins piled up into hills. Then cut the bean skin into strips about three inches wide with a kitchen knife, brush the long bean skin with sesame oil, sprinkle sesame seeds with seasoning, fold it into cuboid "chicken pieces" for many times, and finally smoke it with slow fire. Note that after the soybean milk is boiled in the pot, reduce the heat and keep it slightly boiling, and there will be oil on the surface of the slurry. If you roll it very open, there will be no oil skin, and naturally you can't make bean chicken.
Milk noodle soup is a local specialty snack in Qionglai, Sichuan. That is, stew fresh pork bones, trotters, fragrant elbows and chicken into a rich milk soup, put it in a bowl, add seasonings and add cooked water leaves to eat. Qionglai's milk noodle soup is a household name. The most popular. Even in the surrounding areas of Qionglai, only mutton and horse dregs noodles can be compared with Qionglai milk soup noodles. Milk noodle soup is named after noodle soup is like milk. The shopkeeper put the pig bones and chicken bones in the pot the night before, and cooked them on low fire until morning. The soup turned white, salty and milky. At this time, when the lid is lifted, the fragrance will come to the nose. Cooking noodles with this milk soup, with shredded chicken and shredded pork with sauerkraut, is very delicious. Milk noodle soup is a local traditional food in Qionglai. That is, stew fresh pork bones, trotters, fragrant elbows and chicken into a rich milk soup, put it in a bowl, add seasonings and add cooked water leaves to eat. During the Republic of China, Asako (real name Ai Chunting), a native of Jingxian County, was called because of his fat figure, easy-going personality and good humor. ) business development, famous for more than 60 years. There are hundreds of people dealing in this kind of food in this county. Moreover, there has been further development in varieties, such as "shredded chicken milk soup noodles" with salted chicken seeds and "three fresh milk soup noodles" with salted chicken seeds. On the basis of inheriting this traditional craft, Peng Yueming became a leader because of his meticulous work and honest management. An old man who left his hometown for more than 40 years because he went to Taiwan Province Province went to Peng Yueming's shop to eat milk noodle soup. After eating, he was full of praise: "This is the real hometown milk noodle soup." The biggest feature of stewed chicken milk noodle soup is that it is fragrant but not greasy, and the noodle quality is chewy. Different from the traditional small milk soup, the soup for stewing chicken milk noodles is characterized by adding fresh pork bones, trotters, fragrant elbows and other materials, with large activity, abundant sunshine, delicious and tender meat and high nutritional value. The raw materials are all native chickens purchased in mountainous villages and towns, and specially selected chickens with neat feathers, moderate size, loud voice and strong struggle in their hands. Select raw materials, and then practice the process. At 2 o'clock every morning, the guys wash the materials and soak them in water, then cook them with strong fire to remove blood bubbles, pour out the blood water, and then cook them with slow fire and cold water. Cook until the early hours of the morning, until the chicken is silky and the pigskin is cooked into tofu. At this time, when the lid is lifted, the soup turns from clear to white like milk, and the rich aroma comes to the nose. In addition, the water leaves made of flour such as eggs are chewy and taste good, which is also one of the reasons why the stewed chicken milk noodle soup is different.
The third cannon is a famous traditional snack in Sichuan, which is mainly made of glutinous rice. When the third cannon throws glutinous rice balls, it makes a clang, clang, clang sound, which is similar to a projectile, and it is divided into iron cannon, cannon and cannon, hence the name "Three Cannons". When eating, it is accompanied by "old silver tea", which has a special flavor. Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat. Sanpao is not a cold food. When selling, put the semi-finished products into the pot and put them on the stove to keep warm with a small fire. Making three shots while eating is an occasional food made of glutinous rice, and it is also a special selling form of "Ciba" that was only available in the old "flower party". Because each serving (plate) has only three pieces, and a large piece is caught in the hot pot and divided into three small pieces, and now it is thrown into the center of the chopping board. Because there is a steel plate on one side of the chopping board, it will make a metallic sound when it hits the chopping board and vibrates. Only three loud noises were heard, and the three pieces had already flown to the opposite bamboo dustpan. The "Three Guns" got its name from this. This kind of "performance" scene, which can only be seen at the "flower rush", was quickly accepted by the people who love to eat fresh food in Chengdu, and business naturally flourished. Therefore, it was soon called the food overlord between the flower market and Zhang Liangfen and candy at that time. Sanpao is not a cold food. When selling, put the baked semi-finished products into the pot and put them on the stove to keep warm with a small fire. Make it now when you eat it. Anyone who is used to eating three cannons knows that the three pieces in the dish are still slightly warm when imported. Sweet and delicious, not greasy, not sticky and not slag, cheap and good. 1. Wash glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water in the middle for 1-2 times, then steam it, turn it out and pour it into a wooden bucket, mix it well with appropriate amount of boiling water, cover it, and mash it with a wooden stick after the water enters the rice. 2. Boil 300 grams of brown sugar into sugar juice in clear water. Stir-fry sesame and soybean respectively and grind into fine powder. 3. Divide the cake into 10 parts, and then divide each part into 3 pieces, that is, throw it on the wooden plate for three times by hand, make three turns and then bounce it into a dustpan filled with soybeans, so that each piece is evenly coated with soybeans, then pour sugar juice and sprinkle sesame noodles.
Have you eaten these Chengdu specialties?
Note: All pictures are from the Internet.