Chengdu Qionglai Food Recommendation
Fengqiu beef
Ingredients: Qionglai local cattle (thigh meat), spices, Erjing pepper, Hanyuan Qingxi tribute pepper, Hubei sesame and so on.
Practice: Remove tendons from fresh cattle thighs, cut the oil into half a catty of meat strips, rinse them with blood, put them in a pot to boil, remove them and wash them, put them in a marinade pot, cut them into thin strips after boiling, put them in a medium-cooked hot oil pot, stir-fry until fragrant, concentrate the hook juice, and add salt and pepper, sesame seeds and so on. Let it cool, put it on the table and put it in a container.
Features: ruddy color, moderate spicy, refreshing sauce, chewy and slag-resistant.
Gourmet: Chef Jiang Fuming; Restaurant-Fumingjiang Beef; Tel 13438982003
Lin Qiong bobo chicken
Ingredients: free range chicken, salt, monosodium glutamate, pepper powder, Chili powder, sugar, etc.
Practice: Slaughter, cook, air-cool, chop or cut into bone pieces, and mix with high-quality Erjing pepper and Hanyuan Qingxi tribute pepper.
Features: spicy and delicious.
Gourmet: Chef-Hu Gang; Restaurant-Zhou Bowl; Tel 13882007 195
Qiongzhou sweet duck
Ingredients: free-range ducks, more than 20 kinds of natural spices, rock sugar, maltose, etc.
Practice: Wash the ducks and simmer in the pot. After cooking, take out the secret sugar juice, cool it thoroughly, fry it in a pot until it is red and bright, and take it out.
Features: sweet and crisp.
Information: Chef-Xie Ke; Restaurant-Fish Bridge Xie Duck; Tel:15881016925
Tiantailao bacon
Raw materials: free-range black pork.
Practice: Choose good black pig's fresh meat, marinate it with salt, soy sauce and pepper, then smoke it with natural wood and fire.
Features: fat but not greasy, full of meat.
Gourmet: chef-Wang Li; Restaurant-Baliutan; Tel 17340 17728
Pepper orchid _ naked eye
Ingredients: snowflake beef, kongming green pepper, millet pepper, black garlic, etc.
Practice: First cut the beef into cubes, and then fry until slightly burnt. Add Kongming green pepper, millet pepper and black garlic, stir-fry until fragrant. Pour in the fried beef and cook in the sauce until it is fragrant.
Features: fresh and hemp taste, tender beef outside.
Gourmet: Chef-Chen Lei; Restaurant-Guerlain Mountain Room; Tel:15881232121.
Chayun braised pork
Raw materials: refined pork belly
Practice: cut the pork belly into 3 cm square cubes, add sugar and ham, stew for 4 hours on low heat, and finally collect the juice.
Features: fat but not greasy, thin but not firewood.
Gourmet: Chef Chen; Restaurant-Gaogao Hotel; Tel 18682757 125
Zhuofu _ Sixi
Raw materials: fresh pork, water chestnut and mushrooms. Practice: Choose the best pork, cut it into three fat and seven oblique, cut it into pieces with water chestnut mushroom, stir it to make meatballs, fry it in oil pan until golden brown, and stew it.
Features: fragrant, smooth and soft.
Information: Restaurant-Qilixiang Hotel; Tel 15982824685
Zhu Xi ci po fish
Ingredients: Stichopus japonicus, Erjing pepper, ginger, onion and garlic.
Practice: fry in a large oil pan until crisp, then add secret seasoning and dry roast with slow fire.
Features: spicy and dry.
Gourmet: chef-Jin Shanbiao; Restaurant-Yuemanlou Hotel; Tel: 1388 1972037
Braised shrimp balls with tricolor
Ingredients: shrimp, red kidney beans, corn, green peas, eggs, etc.
Practice: Steam the tender eggs, add the cooked shrimp soup and pumpkin juice, add green peas, kidney beans and corn, and finally add shrimp, salt and chicken powder, thicken them and pour them on the tender eggs.
Features: the egg is tender and smooth, and the shrimp is Q-shaped.
Gourmet: chef; Restaurant-Tian Yan; Tel-13550181290
Qiong Shuang Ren Jiaoji
Ingredients: ecological chicken breast, mint leaves, green pepper, red pepper, green pepper, ginger and garlic, oyster sauce, cooking wine, etc.
Practice: Dice chicken breast, add fresh mint leaf juice, starch, egg white, cooking wine, onion, ginger and garlic, and marinate for 10 minute; Remove onions, ginger, garlic, etc. Drain the juice of diced chicken, fry the diced chicken until the surface is slightly yellow, and take it out to control the oil; Add salad oil and appropriate amount of pork fat into the pot, and saute green and red peppers, fresh peppers, ginger and garlic. Add diced chicken and oysters
Gourmet: chef Luo; Restaurant-Qiongren tribe; Tel 13688459359
Wan Wan mutton
Ingredients: local hemp, goat meat, etc.
Practice: Take local hemp, goat meat, etc. Age-appropriate raw materials, supplemented by the precise formula of 18 Chinese medicines, float in spring water for 3-4 hours, then boil in a pot, cook in a pot, and then add ingredients.
Features: delicious, warm and delicious.
Gourmet: Restaurant-Daozuo Linjiang Mutton; Tel-13438818718
Gucheng Xiao Guo Zi kui
Ingredients: flour, pepper, rapeseed oil, salt. Practice: add water to flour, stir and ferment, knead dough, flatten and bake.
Features: salty, hemp, fragrant, crisp, crisp, slag melting at the entrance.
Gourmet: Chef-Hu Can; Restaurant-Xiaozi Guo Kui; Tel-13518176370
Qionglai naitang noodles
Ingredients: old hen, pig bones, pig's trotters, soil and water leaves, etc.
Practice: The feed-free native old hen in Qionglai mountain area was selected as the main raw material, supplemented by pig's trotters and big bones, and it was carefully stewed according to the traditional ancient method.
Features: The soup is delicious.
Gourmet: Chef Nie Jianqiong; Restaurant-Yuqiao stewed chicken and milk noodle soup; Tel:18117830335 Tang.
_ Lan stone mill tofu pudding
Materials: high-quality soybeans, gypsum, etc.
Practice: soak soybeans in cold water overnight, then grind them into juice with a stone mill, boil them, filter them, and put them in a cold pot to mix with gypsum.
Features: fresh, sweet and delicious.
Gourmet: Chef He Jie; Restaurant-He Douhua; Tel: 028-67112126.