2, white-cut chicken. Features: White-cut chicken is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. The method is as follows: wash the chicken below 1 kg, soak it in micro boiling water for about 15 minutes, take out the chicken twice, then put it in water for cooling, dry the chicken skin and mix it with cooked peanut oil. When eating, prepare Jiang Mo and shredded onion with salt, pour them into cooked oil and dip them in a plate. White-cut chicken skin is smooth, light and delicious. The famous Panxi Hotel's boiled chicken won the Golden Top Award of the Ministry of Commerce for its quality products. In addition, Qingping chicken is also a kind of white-cut chicken. .
3. Gold medal roast suckling pig. Features: Named after being awarded the "Jinding Award" by the Ministry of Commerce, it is a rare Cantonese dish at the banquet. During the Southern and Northern Dynasties, the skills of roasting suckling pigs were also quite exquisite, with a history of 1400 years. Its practice: take a pig, gut it and get a 5 kg pig. After pickling, put sugar on it and turn it on the charcoal fire, which is called "open-hearth suckling pig". There are two ways to roast suckling pigs in Guangzhou: one is to burn them with smooth skin and smooth meat, with slow fire and little oil; There are also burnt hemp skin (or skin) and flourishing fire. When burning, it is constantly smeared with oil, and the skin of suckling pigs is loosened by bubbles fried. This kind of pockmarked suckling pig has golden skin color, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more brittle, which "disappears at the entrance". When eating suckling pigs, it is often accompanied by white sugar, thousand-layer crisp, sweet sauce and so on. .
4. Shahe powder. Features: Shahefen is a very popular rice product in Guangzhou. Therefore, the powder originated from Shahe, hence the name. Its practice is to soak rice in the Jiulong Spring of Baiyun Mountain, grind it into pulp, steam it, and cut it into strips. Shahefen has a history of 100 years. Its powder is white, thin and tough, and it can be eaten by dry frying, wet frying, soaking (soup powder) and cold salad. Shahe Hotel has a special banquet for Shahe powder. In addition to salty food and sweets, there are colorful Shahe powder made from various fruits and vegetables, which are colorful and have different tastes. .
5, Mapo tofu. Features: Mapo Tofu, also known as Chen Mapo Tofu or Chen Mapo Hotel, is very famous in Chengdu. It is said that after Mapo tofu was introduced into Japan, it was made into "Mapo tofu" which can be eaten quickly in bags. Chen Mapo tofu, a famous Sichuan dish, has a long history. At the end of Xianfeng in the Qing Dynasty, a man named Chen Chunfu opened a "Chen Restaurant" in Wanfuqiaotou, outside the north gate of Chengdu, selling ordinary rice and vegetarian dishes. The proprietress's name is Chen Mapo, because she had smallpox when she was a child and left a scar on her face. The couple, the man running in the hall and the woman running in the kitchen, cooperated very tacitly. There is a big grain and oil warehouse near the restaurant. The porter has arrived with grain and oil, and will stop here for dinner at noon. Chen Mapo learned that porters want to eat spicy, hemp and spicy food, so she put more pepper and pepper in the tofu to make it hemp, spicy, tender and fragrant. Red tofu was served on the table, and the porters were full of praise after eating it. Since then, this tofu dish has become so famous that even the old residents of Chengdu come to taste it, and the business is very prosperous. People call it "Chen Mapo Tofu" to distinguish it from tofu in other restaurants. This kind of address is not only harmless, but also very intimate. I appreciate the superb skills of the proprietress in cooking tofu. The main feature of "Chen Mapo Tofu" is the production of tofu and beef. The "hanging tofu" made in this shop is tender and white, and the cooked tofu is not rotten or broken. It looks good in pieces and is spicy and fragrant in imported food. The beef in the bean curd brain is even, crisp and delicious, and then cooked with the original soup and red oil, adding a proper amount of pepper and pepper, it becomes a delicious "Chen Mapo bean curd brain". "Mapo Chen is still famous, and tofu is the best." With the popularity of "Mapo Tofu" getting higher and higher, Sichuan restaurants inside and outside the province have also started Mapo Tofu, which also spread to Japan in the 1950s. Although Chen Mapo, who has no children or daughters, has long passed away, her cooking skill of cooking braised tofu has been passed down by future generations, and has always maintained its original characteristics, which has been passed down for more than 100 years. Features: Chen Mapo tofu has a long history. Tofu is served in a tall bowl with blue porcelain flowers. There is a layer of red oil floating on the white jade-like tofu, sprinkled with Chili noodles and served with green garlic seedlings, which looks good and delicious. There are other kinds of tofu dishes in Chen Mapo's shop. Address: No.0/97, West Yulong Street, Chengdu. Transportation: Take bus No.3, No.5, 16, No.48 and No.56 and get off at Xiyulong Street. Tel: (028)67545 12 Price level: 10 Parking fee: Can I make an appointment around 200 yuan? It was recommended by the owner.
6, red oil ear pieces. Features: raw materials: pig ears, red pepper, scallion, salt, monosodium glutamate, sugar and sesame oil. Methods: 1. Wash fresh pig ears, put them in a boiling water pot, heat them until they are just cooked, take them out, flatten them with heavy objects, and let them cool naturally. 2. Cut the cool pig ears into thin slices, put them in a bowl and add salt, sugar, monosodium glutamate, red pepper and sesame oil to make a flavor juice. 3. Mix the ear pieces with the prepared sauce and shredded onion, and serve. Features: spicy and slightly sweet, crisp and tender. .
7, hot waist. Features: Raw materials: pork loin, cucumber, ginger, onion, garlic, pickled pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, wet starch, fresh soup and cooked vegetable oil. Methods: 1. Cut the pork loin into two pieces, remove the oily skin and the smell of the loin, first cut it obliquely with a reverse knife, then cut it into an eyebrow shape with a straight knife, and size it with salt and wet starch. Wash cucumber, remove pulp and cut into strips. Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup into juice. 2. Heat the oil in the pot, add the kidney flower and stir fry, add the ginger, garlic, onion, soaked red pepper and cucumber strips and stir fry, and boil the juice to collect the juice. Features: fine texture, salty and mellow. .
8, diced pepper. Features: Raw materials: lean pork, green bamboo shoots, ginger, onion, garlic, pickled pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, cooking wine, wet starch, fresh soup and cooked vegetable oil. Methods: 1, diced meat with salt and wet starch sizing. Peel and dice green bamboo shoots and season with salt. Mix salt, sugar, soy sauce, vinegar, monosodium glutamate, cooking wine, wet starch and fresh soup into juice. 2, put oil in the pot, add diced meat and stir fry, add ginger, onion, garlic, soaked red pepper and stir fry, add diced green bamboo shoots and stir fry, boil juice to collect juice, and take the pot and plate. Features: red, tender, salty and slightly spicy.
9. Boiled beef. Features: raw materials: beef tenderloin 200g, celery 65g, Pixian watercress 20g, pepper 2g, soy sauce12g, watercress powder 40g, cooked vegetable oil120g, lettuce tip100g, garlic sprout 60g, dried red pepper 8g, salt. Lettuce is cut into thin slices about 6 cm long. Celery and garlic sprouts are cut into 5 cm long sections. 2. Put the wok on the fire, put a little oil, fry the dried peppers and prickly ash into brown red, remove the chopped rice and put it in a bowl. 3. Marinate beef slices with a little salt, then add water bean powder and mix well. 4. Put the wok on a big fire, heat it with 50g of oil, stir-fry celery, lettuce tips and garlic sprouts until they are broken and put them into a bowl. 5. Heat oil in a wok, stir-fry Pixian watercress, add fresh soup, monosodium glutamate and soy sauce to boil, then put the meat slices in and push them away with a spatula. When the soup is thick and boils again, put it in a bowl with lettuce tips and other dishes together with the meat slices, sprinkle with pepper and pepper powder, and then pour 50 grams of hot vegetable oil. Features: Spicy, spicy, typical Sichuan cuisine. .
10, sweet and sour chicken balls. Features: raw material preparation: chicken breast 200g, fresh shrimp 50g, 2 eggs, ginger rice 5g, garlic rice 8g, fish-eye onion 1 0g, a little salt, sugar12g, vinegar15g, soy sauce10g, and soy sauce. Production process: 1. Chop chicken breast into minced meat, add water, salt, egg liquid, pepper and water bean powder, then add chopped fresh shrimp and stir well for later use. 2. Put the pot on the fire, heat the oil to 60%, squeeze the chicken stuffing into chicken balls by hand, put it in the pot, fry and shape it, and take it out for later use. When the oil temperature rises to 70%, fry the chicken balls back to the pan until they turn yellow, take them out and put them on the plate. 3. Leave a little oil in the pot, the oil temperature is 30%, add ginger and garlic, stir fry, cook a sauce made of soy sauce, vinegar, sugar, refined salt, fresh soup and water bean powder, collect the juice, put fish-eye onion in the pot and pour it on the chicken balls. Flavor characteristics: crisp outside and tender inside, sweet and sour, fresh and refreshing. .
1 1, sweet and sour pork ribs. Features: raw materials: ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame. Methods: 1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and season, steam in a cage until the meat and bone are separated, take out and drain. 2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying. 3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve. Features: Jin Liang color, sweet and sour, refreshing, and fragrant meat. .
12, shrimp beef. Features: Raw materials: fresh beef, salt, Qu liquor, ginger, onion, red pepper, pepper oil, sugar, monosodium glutamate, sesame oil and cooked vegetable oil. Methods: 1. Wash the beef, cut it into larger pieces, add salt, koji, ginger and onion for 6 hours, steam it in a cage, let it cool, and tear it into filaments. 2. Fry the shredded beef in the oil pan. Add sugar, monosodium glutamate, red pepper, pepper oil and sesame oil, and mix well to serve. Features: spicy, dry and moist. .
13, spicy fried crab. Features: Raw materials preparation: live meat crab, dried Chili festival, pepper, ginger slices, garlic slices, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, water lake powder, chicken essence, sesame oil, pepper oil, Chili oil, refined oil and fresh soup. Production process: 1. Live meat crabs take shells from abdomen and navel, clean viscera and gills, slaughter leg tips and shell edges, clean, cut crabs into eight pieces, add appropriate amount of refined salt and mix well with cooking wine. 2. Put the pan on the fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are cooked at the same time). 3. Put the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, pepper oil and pepper. Flavor characteristics: red and bright color, fresh and spicy, rich flavor.
14, smoked ribs. Features: raw materials: ribs, spiced powder, salt, cooking wine, ginger, onion, mash, brine, tobacco, sesame oil, pepper and cooked vegetable oil. Methods: 1. Cut three ribs into large pieces, add salt, ginger slices, onion segments, allspice powder, cooking wine and pepper, mix well for 20 minutes, steam them in a cage until they are just cooked, take them out and put them in a brine pan, heat them until the meat can leave the bones, and then fry them in a hot oil pan until the color is golden and the dried meat is fragrant. 2. Put the fried ribs in a smoky stove, light the smoky materials, smoke until the ribs are dark red and smell delicious, take them out, brush them with sesame oil, cut them into small pieces and put them on a plate. Features: Deep red color, salty and fragrant. .
15, Pearl Crispy Chicken. Features: Raw material preparation: chicken breast 200g, bread flour 30g, toast 30g, egg 1 piece, a little refined salt, pepper 1 gram, cooking wine 5g, garlic 1 0g, soy sauce 5g, dried bean flour 50g, refined oil/kloc-0. Production process: 1. Cut the toast into 0.5CM cubes, mix the eggs and dried bean powder into a whole egg paste, cut the chicken breast into an equilateral triangle with a side length of 4CM and a thickness of 0.5CM, add refined salt, soy sauce, cooking wine, pepper and garlic, and marinate for 10 minute. 2. Wrap the chicken slices in a layer of whole egg paste, then dip them in toast particles and sprinkle with flour to completely wrap them. 3. Put the pot in medium heat, heat the oil to 50%, fry the chicken slices until the skin is golden and crisp, and take them out and serve. Flavor characteristics: crispy skin and tender meat, salty and delicious.
16, Guangling dried bean curd. Features: When it comes to Guangling dried bean curd, people will naturally associate it with many characteristics such as all-round, tough, fragrant and spiced. It is an excellent accompaniment to cold dishes and stir-fried hot dishes at parties. Guangling dried bean curd can be divided into salty and smoked. Salty tofu is divided into dried tofu and tofu tendons. Dried tofu is about 15 cm, 3 cm wide and 0.5cm； thick; Tofu tendon is about 15cm long, 2cm wide and 1cm thick. Smoked tobacco is generally 15cm long, 2cm wide and 1cm thick. .
17, "three-handed" hard-faced buns. Features: According to legend, in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County, hungry. Hard-faced buns made by the "third-hand" steamed bun shop just came out. After Cixi tasted it, she repeatedly praised it for its delicious taste. After arriving in Chang 'an, I still yearned for the "three-handed" steamed buns, so I listed them as tributes to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide. The production process of "three-handed" hard-faced steamed stuffed bun is complicated, and it is manual operation. After three times of manual fermentation, the flour was fully fermented, thus achieving the excellent effect of distinct layers, mellow and full, delicious and sweet. In the past, Cixi's food was classified as a tribute, but now people appreciate it after eating it. This couplet is posted in front of the ancestral home of Xie Bin, an individual industrial and commercial household in South Ring West Road, Yuncheng City. Once a tribute has entered people's lives, and its delicious taste, mellow taste and fragrant color are pushing the "three-handed" hard-faced steamed stuffed bun to a higher level of famous eating space. .
18, Queen Mother's Royal Puffed Cakes. Features: houma city, Shanxi Province, formerly known as Xintian, is the capital of the State of Jin at the end of the Spring and Autumn Period. There is a master Qu Zhiming in Xintian Hotel here. His "Queen Mother's Royal Bubble Cake" is crystal clear, crisp and sweet. Because Empress Dowager Cixi likes to enjoy it, this kind of cake is like a blooming bubble flower, hence its name. There is a historical story that the Queen Mother's royal bread is so popular in Houma. /kloc-in the winter of 0/948, Qu Zhiming set up a rice stall at Houma Station, specializing in making big noodles. An old man often comes to drink tea and chat, and also eats some of his big noodles. But he kept nagging: "This tea is not as good as that in the palace, and this rice is not as fragrant as that in the palace, which is often the case …" It turned out that the old man's name was Xu Desheng, who was born in the 16th year of Qing Daoguang. He used to cook in the royal kitchen. He made German bread, which Empress Dowager Cixi loved. 1900, Eight-Nation Alliance captured Beijing, Empress Dowager Cixi fled to xi 'an, and Xu Desheng prepared meals with the driver. Unable to serve the queen mother due to illness on the way, I drifted to Houma. Because I didn't want to lose my craft, and I saw Master Qu's loyalty, I taught him the craft of making pancakes. 1954 The old man passed away at the age of 1 18. It is said that his longevity is related to his frequent eating of bubble cakes. Master Qu 1986 died, and passed this skill on to Huang Jingya, manager of houma city Xintian Restaurant. "Queen Mother's Royal Puffed Cake" looks like a mushroom from a distance, like a sunset glow; Close look like a blooming silk, like a blooming flower. The whole body is golden, crisp and sweet, which can nourish and strengthen the body. .
19, canned meat from Yangcheng. Features: Yangcheng canned meat is a famous delicacy in Sanjin. It is not only unique in manufacturing technology, pure in flavor and fragrant, but also a wonderful flower in China Ceramic Science and Technology Park. During the Song and Yuan Dynasties, Qiao, a famous ceramic family, moved from Anlong Bridge in Shaanxi Province to Qiaogou in Gaoping, Shaanxi Province to develop the ceramic industry. After years of selection, Joe found that the ceramic resources in Houziyao Village, Dongwuhuali, Yangcheng County were very rich, so he started his own ceramic kiln and started burning goods, and his business was very prosperous. In the early years of Wanli in the Ming Dynasty, the descendants of Qiao moved to Houziyao Village in Yangcheng to build a pottery field. Soon, many new ceramics came out one after another, the most famous of which is Yangcheng meat jar, which is still popular despite vicissitudes. Yangcheng meat jar is shaped like coarse porcelain, with fine glaze and a small neck and a big belly. It has an Ou-shaped lid, which is suitable for the jar mouth and placed smoothly and tightly. It is beautiful in appearance, bright in color, solid and generous, smooth and delicate in hand, extremely convenient to use, can meet the needs of cooking, stewing and stewing meat, and is also a combination of tableware and arts and crafts, which is deeply loved by local people. Canned meat is made of pork, beef or mutton, millet and various seasonings. Meat tastes pure, soft and delicious. .
20. Lushan Twist. Features: Jishan Twist is a traditional snack in Yuncheng. According to legend, twist was originally a court food, but when it spread to the people, it became a shape where two sides were stuck together, and now it can still be seen in Hongdong area. During the Qianlong period of the Qing Dynasty, a businessman in Xiwei Village, Zhaidian Town took it back to his hometown Yuncheng, where it was made and sold, and many people ate it. Later, the merchant constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into fried, showing a golden thread pattern. At present, Jishan Twist has been sold in Beijing, Shenzhen, Heilongjiang and other provinces and cities 10, and it is very popular.
2 1, Jinzhong oil cake. Features: Oil cake is a kind of food fried with yellow rice (that is, soft millet flour) as the skin and sugar or jujube paste and red bean paste as the stuffing. Golden color, tender outside and soft inside, sweet and delicious. There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake; Because of the homonym of "cake" and "cake", people often eat it on New Year's Day or weddings, children's full moons, birthdays, old people's birthdays, and building houses, so they are also called rice cakes and wedding cakes. Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old and welcome the new and celebrate happiness. Before liberation, the "Zhongxing De" in Yamen Street in Yuci City and some time-honored oil cakes in Qixian and Taigu were the most famous. .
22. Taiyuan mind. Features: It is a unique breakfast in Taiyuan. In fact, it is a bowl of fat mutton soup, with some yam and lotus seeds added to remove the fishy smell. Every bowl of brain pulp has a mixed fragrance of wine, medicine and mutton, which is mellow and delicious, and it is also a good tonic in winter, so it is also called "Bazhen Soup". You can also drink your brain with a small cake made of flour, which has a unique flavor. .
23. Mutton chop suey soup. Features: Mutton chop suey soup is a common street snack. Boil sheep liver, lung, stomach, intestines, heart and tendons in a large pot, then add onion, ginger, coriander, vermicelli and tofu, put them in a bowl after cooking, pour mutton soup, and add spices such as coriander, vinegar, salt and pepper to serve. The soup is fragrant, milky, hot and delicious, and it is a common snack in winter. .
24. Fried dumplings. Features: Zanzi is a special fried food in Hongtong County. According to "Hongtong County Records", every year on the second day of the second lunar month, Hong Tong and Zhao Cheng counties will hold a water-offering temple fair in Guangsheng Temple. On this day, Guangsheng Temple was crowded with people, and county magistrates and local gentlemen from two counties came to attend. But in the temple fair, there are gongs and drums, three eyes, and various snacks such as oil cakes, tofu dishes and mutton chowder. Among the many booths, the most striking ones are cooking experts from two counties, who set up frying pans here. This is not only a technical performance competition, but also a necessary preparation before giving water. The words to be fried piled up on the wide table into a "mountain" and people began to sacrifice water. The water sacrifice is presided over by the eminent monk of the "Water Temple", and its main content is to sow seeds to the lotus pond. Strange to say, every time you throw 10 scorpions, you will be divided into north 7 and south 3 when you get to the water diversion pavilion. According to the measurement, the ratio of water flow in the north is 7:3. Why should we divide the water in the third and seventh seasons? There is a folk story: A long time ago, people in Hongdong and Zhao Cheng counties often fought for living springs, and even lost their lives. Later, the two counties reached an agreement to put 10 copper coins into a boiling frying pan, and each county elected a representative to fish with his bare hands and divide the water according to the amount of copper coins fished out. As a result, the representative of Zhao Cheng fished out 7 pieces, and the representative of Hong Dong fished out 3 pieces, so this water-dividing seven-point pavilion was built. The last master in Hongtong County who participated in the sacrifice of boiled dumplings was Mr. Liang (deceased), and now the descendant of fried dumplings is. .
25, Yuci enema. Features: Yuci enema has strong local characteristics and is one of the "three treasures" in Yuci. The enema uses buckwheat noodles, which are refreshing, tender and smooth, rich in flavor and light and appetizing. Earlier, its production method was relatively simple: buckwheat noodles were made into paste with cold water, boiled in a pot, dipped in vinegar and eaten together with garlic, which was called "eating paste". Later, it was gradually improved, and the pasty buckwheat noodles were put in small plates and steamed in cages. The steamer is shaped like a dish, with a large diameter of 20 cm and a small diameter of 15 cm. Gray as porcelain, translucent, non-sticky, soft, tough and elastic. With vinegar and garlic juice, it can be eaten cold or fried, with unique flavor. Yuci enema dividends, white two kinds. Red enema with fresh pig blood and noodles; White enema does not use pig blood, so it is grayish white. In Yuci history, Fan Qinglin was the most famous in Dachengsi Street in the early years of the Republic of China. The enema he made, each piece was put first, and it did not crack, so it was known as "one product at a time".