Mapo Tofu is one of the traditional famous dishes in Sichuan Province, which belongs to the Sichuan cuisine of Shanghe Gang Rong Pai. The origin of famous food allusions Mapo tofu was founded by the proprietress of Chen Hotel in Wanfuqiao, Chengdu, during the reign of Tongzhi in Qing Dynasty. Because she has several pockmarked faces, she is called Mapo Tofu. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here. Some busybodies look at Chen's pockmarked face and treat it as Chen Mapo's tofu, which is a beautiful talk and does not take the right path. Therefore, the restaurant was crowned with the name of Chen Mapo Tofu Shop. In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.
2, Meishan Dongpo meat:
Dongpo jar meat is also called "Dongpo meat", also known as braised pork, rolled meat and Dongpo braised pork, which is a traditional specialty of Meishan. According to historical records, this dish was initiated by Su Dongpo, and Su Dongpo's cooking is best accompanied by braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and it will be beautiful when the fire is strong." But it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official cooked Dongpo meat named after him. I won't go into details here. In Su Dongpo's Eat Pork, there are detailed cooking methods about this dish. "Dongpo meat has good color, smell and taste. The entrance of the dish is fat but not greasy. It has a bouquet and is very delicious. This dish is a traditional food of the Han nationality and is popular in Jiangsu and Zhejiang provinces. After absorbing the essence, Sichuan chefs inherit and improve their cooking skills to meet the taste characteristics of Sichuanese. When cooking, cut the pork belly into large pieces, use onion and ginger as the bottom, add wine, sugar juice and replicated soy sauce, add broth and simmer slowly.
3. kung pao chicken:
Kung pao chicken is the representative dish of official cuisine in Chengdu, Sichuan, which belongs to Sichuan cuisine series. Also known as kung pao chicken. The word "Gong Bao" in kung pao chicken refers to the Prince "Ding Baozhen" in Xianfeng period of Qing Dynasty, and the Prince Shao Bao is also called Gong Bao, so this dish is named after Ding Baozhen. The origin of famous food allusions, Ding Baozhen, the governor of Shandong Province in Qing Dynasty, once called dozens of Jinan famous chefs to cook various famous dishes for him. It is said that when he entertains guests, every banquet is fried chicken. And this dish is praised by guests every time and is very popular. Later, he was promoted to the governor of Sichuan, and he brought this dish to Sichuan. After the processing and transformation of Sichuan chefs, its practice is more exquisite and its quality is more excellent. Later, it was presented to the emperor as a tribute by Sichuan officials and developed into a famous dish used by the royal family.
4. Sichuan pork:
Sichuan cuisine belongs to Shanghe Gang Rong Pai, and its position in Sichuan cuisine is very important. Sichuan cuisine has always been regarded as the first in Sichuan cuisine. Also known as canned meat, famous dishes have their sources of allusions. It is said that this dish was a home-cooked dish of Sichuanese 1 and 15 (improving life) in those days. At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.
5. Dongpo elbow:
Dongpo elbow is one of the classic local traditional dishes in Sichuan, and Meishan local traditional dish belongs to Shanghe Bangrong Sichuan cuisine, which belongs to Sichuan cuisine. The production materials are pig elbow, snow mountain soybean and so on. According to legend, Su Dongpo's wife, Wang Fu, once cooked an elbow at home because of carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the taste of the yellow elbow was unexpectedly good, and Su Dongpo was suddenly overjoyed. Su Dongpo not only cooked repeatedly by himself, left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation.
6. Husband and wife lung slices:
Husband and wife lung slices are a traditional dish in Chengdu, Sichuan, which belongs to Shanghe Bangrong Sichuan cuisine and was originally created by Chengdu Guo Chaohua and Zhang Tianzheng. Legend has it that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who made and sold cold beef and lung slices with his wife. The couple operated them themselves, walked down the street and sold them in baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it husband and wife lung slices. After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name of the husband and wife lung slices has been used to this day.
7. Taibai Duck:
Taibai duck, also known as Taibai duck, is a Sichuan dish. The origin of famous food allusions, according to legend, began in the Tang Dynasty and was related to the poet Li Bai. Poet Li Bai moved to Longchang, Jinzhou with his daughter when he was young, and left Sichuan at the age of 25. During his 20 years in Sichuan, he loved to eat the famous local dish "Steamed Duck". In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. He took the stewed and steamed duck he had eaten when he was young as the original, and presented it to Xuanzong with century-old steamed fat ducks such as carved flowers, medlar and Sanqi. The emperor was very happy and named this dish "Taibai Duck", which was handed down from generation to generation and became a famous dish in Sichuan.
8. Dongpo cuttlefish:
Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional Sichuan dish, belonging to Shanghe Bangrong Sichuan cuisine, with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. Dongpo cuttlefish is a delicious food in Leshan, Sichuan, which is related to Su Dongpo, a great writer in the Northern Song Dynasty. According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish. It has become a famous specialty dish in Leshan, famous at home and abroad.
9, boiled cabbage:
Boiled cabbage is a famous Sichuan dish, which is a classic representative dish of Gongting cuisine in Chengdu, Sichuan, and belongs to Sichuan series. It was originally created by Huang, a famous chef of Sichuan cuisine, in the imperial dining hall of Qing Palace, and was later carried forward by Luo, a master of Sichuan cuisine, and became a masterpiece at the state banquet. It is said that boiled cabbage was created by Huang, a famous chef of Sichuan cuisine who was highly appreciated by Cixi, in the imperial dining hall of Qing Palace. When Huang was a chef, many people belittled Sichuan cuisine as "only spicy but not vulgar". In order to refute the rumor and prove it, he thought hard for a long time and tried many times, and finally created the best dish of boiled cabbage, which returned the complexity and minimalism to the realm and swept away the grievances of Sichuan cuisine for a hundred years. Later, jing wong brought this dish back to Sichuan and it was widely circulated. After the founding of the People's Republic of China, boiled cabbage became a national banquet dish and became a national banquet dish for entertaining distinguished guests.
10, mullet:
Braised mullet is a famous local dish with good color and flavor, belonging to Sichuan cuisine. Although Du Fu, a poet saint, is not from Sichuan, he has lived in Sichuan Caotang for a long time. In his "Ungraceful Fishing Song", he sang a poem about "Taibai Duck" and wrote, "Green bamboo shoots greet the boat and fish in the river come in every day." It shows his excitement about the rich raw materials of Sichuan cuisine. Mullet is a famous Sichuan dish, which has been widely known since the Tang and Song Dynasties and was created by Du Fu. At the same time, there is a version of Su Dongpo, a famous dish by the West Lake in Hangzhou, and later generations became Dongpo fish.