1. Zigong Huobianzi Beef
"Food is the most important thing for the people". With the development of salt industry in Zigong, a large number of people have gathered here, including businessmen and laborers. There are local residents, as well as foreign gentry and businessmen, who gather in the "Silver Nest" Zigong with their different eating styles and habits. Because of the large consumption here, in order to meet the needs of people from all walks of life and different local tastes, famous chefs from all over the world also come here with their own stunts. Zigong has many local restaurants and all kinds of delicious food, so its food culture is rich and beautiful. The most distinctive food in Zigong is beef. In the past, the main driving force of salt production in Zigong saltworks was cattle. According to records, during the heyday of salt industry, there were nearly 65,438+10,000 working cattle, and beef was much cheaper. Therefore, there are many kinds of beef food in Zigong, which has become a popular food.
"Boiled beef" was once the "popular dish" of salt workers. Because it is cheap, salt workers often slice beef, put it in a pot, and then dip it in spicy food, which is both economical and delicious. After 1930s, Fan Ji 'an, a famous chef in Zigong, changed all kinds of condiments and beef slices into one pot. The dishes made in this way are tender, spicy, spicy and fragrant, with bright color and excellent taste. This dish was very popular as soon as it came out, and soon various restaurants followed suit and gradually became a Sichuan dish with strong local flavor in Zigong. Zigong also has a famous product in Sichuan and even the whole country, that is, "Fire Flat Beef". It is very picky when choosing working materials. First, it chooses "two strands and four strands" on the back of a cow, and the meat of a cow is only 10 to 15 kg. Then, skilled workers cut the meat into one-inch thick slices, and then nailed the meat on the board against the wall with extraordinary knife skills to make extremely thin slices, and asked that there should be no leakage on the slices. Then put a little salt and soy sauce on it, hang it in a ventilated place to dry, and then spread it on a ventilated bamboo pole. It is said that the cow dung beef on the kang has a unique flavor. After the fireside beef is made, it is bright and transparent, and words and patterns can be seen through the meat. Finally, rinse with Chili red oil and serve.
Huobianzi beef tastes crisp but not cotton, but dry and fragrant. It tastes mellow and delicious, has a long aftertaste and is easy to carry, making it a unique famous product in Zigong.
The origin of Zigong Huobianzi beef is the administrative area under the jurisdiction of Da 'an District, Zigong City, Sichuan Province.
Firewhip 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. Together with Zhang Fei beef and Taihe beef, it is also called "Sichuan Sanjue Beef". It is famous for its high quality, delicious taste, thin sheet like paper, crispy and long. Fire whip is an ancient lighting torch in Zigong, Sichuan. Here, the brightness of the "lamp" is used to indicate the thinness and transparency of beef. Now many goods write "fireside", which is a typo.
Second, Zigong eats rabbits cold.
Zigong Leng Tu is a famous specialty food in Zigong City, Sichuan Province. This product, also known as Hou Leng Tu and La Rabbit, is a traditional folk food in Zigong and its affiliated Fushun and Rongxian counties, with a history of 100 years.
Zigong Leng Tu (also known as spicy rabbit) is a traditional folk food in Zigong, Sichuan, with a history of 100 years. Zigong, Fushun and Rongxian in Sichuan are famous rabbit-raising towns in China, and rabbit meat is abundant in supply. People in this area also love to eat rabbit meat, especially cooking and tasting a dish called "cold rabbit", which is cooked by almost every household and loved by everyone. Not only that, as long as guests travel to Zigong, Sichuan, Leng Tu is an indispensable dish for hospitable hosts to entertain guests, and guests often praise it after tasting it; Zigong people often like to ask their families to do something, take some bags with them and even let them mail some bags to satisfy their hunger, even if they work and study in other places for a long time.
Third, Fushun ratooning rice
Regenerated rice, commonly known as Baosun Valley, is a rice crop that germinates into regenerated tillers by using dormant buds on rice piles under suitable environmental conditions such as water, nutrients and temperature, and then heads to maturity.
Fushun ratooning rice in Zigong City is a brand product with distinctive local characteristics created by Fushun people through continuous exploration, research and development in the unique natural environment and long-term rice production and planting process.
Fushun County is located in the hilly area in the south of Sichuan Basin, belonging to the humid monsoon climate type in the middle subtropical zone, with the characteristics of mild climate, abundant rainfall, long frost-free period and distinct four seasons. The annual frost-free period is 35 1 day, sunshine hours 1200 hours, annual average temperature 18℃, annual average precipitation100 mm, high temperature and rainy weather in July and August, and high temperature in the same season. In September, the temperature is high and the light is good. Tuojiang River and Fuxi River run through the whole territory, with reservoirs, ponds and ditches, which are rich in water storage; Paddy soil, alluvial soil soil, purple soil and yellow loam soil in China have good structures, deep, loose and fertile soil layers, rich in organic matter and various trace elements, which are especially suitable for the growth of rice-ratooning rice. The unique natural environment forms the unique quality of Fushun ratooning rice.
The regenerated rice processed from Fushun regenerated rice has slender appearance, clean and bright color, small belly white, high gel consistency, low chalkiness rate, high amylose (dry basis) and fat content, and rich mineral nutrition. Its rice is rich in fragrance, white and shiny, compact in particle structure, moderate in hardness, slightly sticky, delicate and comfortable in taste, and is deeply loved by the public. At the "Fushun Tofu and Tofu Flower" Cultural Festival held in Fushun, groups of well-known experts, scholars and entertainers from inside and outside the province visited Fushun, ate delicious rice made of recycled rice, dipped in delicious water, tasted the tender "Fushun Tofu Flower", and enjoyed Fushun's unique food culture and the "Millennium Ancient County" civilization, feeling comfortable and full of praise.
Fushun ratooning rice has formed a relatively complete production, processing and sales network system in Fushun. There are two rice processing and production enterprises, Kaizunxiang and QiaoWisdom Fofo Agbo, with an annual processing and sales capacity of more than 50,000 tons. In addition, compared with the brand rice inside and outside the province, recycled rice has obvious price advantage, meets the requirements of consumers for "low price and good quality", and has strong competitiveness and broad market prospects. With the help of the party's policy of benefiting farmers, scientific and technological progress and the development of market economy, Fushun people will seize the opportunity, actively explore and strive to make Fushun ratooning rice brand industry bigger and stronger. We are convinced that through the unremitting efforts of Fushun people, Fushun ratooning rice will be well-known both inside and outside the province together with "Fushun Tofu Bean Blossom" and become another characteristic product of Fushun.
Fourth, Sichuan pickles
Living at home in Sichuan, every family has several pickle jars. Or sauce, or kimchi, more, is used to make kimchi.
Pickled vegetables, also called sauerkraut. Pickles are salty and sour, crisp and refreshing, bright and fragrant in color, appetizing and refreshing, and suitable for all ages. It is a regular side dish of home life.
Sichuan pickles are more particular. Key points: soak seasoning dishes, soak rice, and soak in water to cook dishes. Like soaked red pepper, tender ginger, garlic, etc. , generally used as a seasoning for cooking, is a seasoning dish; Seasonal vegetables such as pickles, radishes and green onions are generally used as side dishes for the next meal. Some meals should not be soaked for a long time, such as soaked radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crisp, and most of them can be marinated overnight. This kind of pickles is usually called "boiled vegetables". Soak in water to cook, the wider the salt water, the better, and then hurry. So for the convenience of use, people are used to soaking separately, so under normal circumstances, there will be several pickle jars.
Five, Fushun Chili sauce
Lemei brand spicy sauce is essential. It is a famous product of Sichuan Fushun. First included in the national "Spark" plan. Refined from natural materials such as high-quality peppers. It has a unique flavor of fragrance, freshness and coolness. It can be used as seasoning for various dishes, bean curd and pasta or eaten directly, and has obvious functions of enhancing fragrance, appetizing and helping food. Actually, it is a regular gift for friends, relatives and family.
On the basis of absorbing the manufacturing know-how of Fushun's famous local food "Douhua Dipped in Water", it was the first advanced new compound condiment in China in 1980s by combining modern technology with traditional technology. Awarded "Sichuan Famous Trademark" and "Sichuan Customer Satisfaction Product" by Sichuan Provincial Government; It has won more than 40 awards, including the Ministry of Agriculture, Sichuan Province's "Ministry and Province Quality Product" Award, Sichuan Province's Advanced Enterprise in Quality Management, the Fifth International Food Expo Gold Award, and "China Food Brand on the List". By consumers as "Fushun specialty, the crown of spicy taste."
Sixth, Fushun tofu pudding
There is a long history and an interesting legend about the origin of Fushun tofu: During the Three Kingdoms period, tofu spread to Fushun because there was a Fushun salt well with the most salt in Jinchuan area at that time (now Fushun County) and the climatic conditions and geographical environment suitable for soybean growth, which made it very popular. Since then, Fushun has become the economic and cultural center of Zigong for almost a long time because of the developed salt industry, and the demand for tofu food has naturally increased. During the Republic of China, one day, a businessman who came to Fushun to sell salt came to the famous Zhu restaurant. Tired of waiting, he ran to the kitchen and urged the chef to bring the fried tofu he ordered to the table quickly. When he saw the unformed tofu steaming in the pot, he asked the owner of Zhu restaurant to sell it to him because he had no time to wait any longer.
Of course, it can't be fried without sufficient solidification, so the old man asked the cook to prepare Chili water for the guests to dip in. But not only did he not feel bad, on the contrary, he felt better than fried old tofu. Inspired by this, the old man repeatedly studied the freshness of tofu pudding, the formula of dipping in water and the most suitable rice for tofu pudding. Later, "Fushun Tofu and Tofu Bean Flower" became a classic signature dish in Sichuan cuisine.
Seven, Fushun tofu pudding dipped in water
Quality and technical requirements of Fushun tofu pudding
I. Raw and auxiliary materials
1. dried pepper: dry pepper from Chaotian pepper and Erjingtiao is selected.
2. Brewing soy sauce: soy sauce brewed with small soybeans produced within the scope of origin.
3. Edible salt: The high-quality well salt produced in Zigong meets the quality, safety and hygiene requirements of edible salt.
4. Sesame: High-quality sesame within the range of origin.
5. Production water: the quality of groundwater in the production area meets the national drinking water standard.
Second, the processing technical requirements
1, process flow:
(1) Chili sauce: Chili → cleaning and finishing → precooking → pounding to wake up hair.
(2) Soaking soy sauce: brewing soy sauce+spices and Chinese herbal medicines → soaking → boiling → cooling.
(3) Dipping Fushun bean curd in water: Chili sauce+dipping soy sauce+cooked vegetable oil → blending → stirring and proofing → sterilization → filling.
2. Key points of the process:
(1) Pre-boiling: the water temperature is 90℃ to 100℃, and it is boiled for 20 to 30 minutes.
(2) Stamping and proofing: use local special tamping tools at 50 ~ 60℃ for 30 ~ 50 minutes.
(3) soaking: soaking spices such as pepper, pepper and clove and Chinese herbal medicines such as licorice, cinnamon and dried tangerine peel for 24 hours.
(4) Mixing and stirring: the temperature is 30 ~ 40℃ and the time is15 ~ 20min.
Third, the quality characteristics
1, sensory characteristics: reddish brown, oily and bright, with sesame seeds on the surface, rich fragrance, pleasant aroma, sticky texture, delicate taste, refreshing and delicious, and long umami flavor.
2. Physical and chemical indexes: moisture/(g100g) ≤ 50, amino acid nitrogen (calculated as nitrogen)/(g100g) ≥ 0.5.
Peanut 85 treasures
There are 13 township sub-district offices in Gongjing District, Zigong City, Sichuan Province, including Wubao Town, Lianhua Town, Niuwei Township, Longtan Township, Qiaotou Town, Chengjia Town, Baimiao Town, Zhangjia Township, Changtu Town, Jianshe Town, Aiye Town, Xiaoxi Sub-district Office and Gongjing Sub-district Office.
Quality and Technical Requirements of Wubao Peanut
I. Diversity
Peanut varieties are in the range of origin of Tianfu series, Lu Hua series and Yuhua series.
Second, the site conditions
Within the range of origin, the altitude is 300m to 400m, the soil type is purplish red soil, the soil layer thickness is ≥ 15cm, the soil organic matter content is ≥ 1.0%, and the soil pH value is 6.0 to 7.0.
Third, cultivation management.
1. Soil preparation: deep ploughing and ploughing, with a depth of 25-35cm.
2. Seed treatment: the seeds are dried in the sun for 2 days before sowing, and the seeds are treated with10g ammonium molybdate every 20kg during sowing.
3, sowing:
(1) Sowing time: Sowing in the middle and late March. The sowing date should be in the weather where the daily average temperature is stable above 65438 05℃.
(2) Seeding mode: ridging and film mulching.
(3) Sowing density: Sow 2 seeds per hole and plant 8000 ~ 10000 holes per 667m2 (mu).
(4) Acupoint depth: 5cm to 7cm.
4. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.
Fourth, harvesting and processing.
1. Harvest: harvest in the middle and late August. After harvesting, the pods are spread in the sun or after picking the fruits, and the pods are put into storage after the water content is less than or equal to10%.
2, processing:
(1) Material selection: select local peanuts that were harvested, washed and dried in the same year.
(2) Key points of processing technology:
① Primary selection of raw materials: manual selection to remove impurities.
② Soaking and cleaning: soak in clear water for 60 to 72 hours, whichever is swelling. Then clean it, pick it up and drain it until it doesn't drip.
③ Boiling: After the water boils, pour in peanuts, add salt and natural spices, cook until it is 80% cooked, and drain until it does not drip.
(4) Baking: baking for 72 hours, with large firepower first and then small firepower.
The quality characteristics of verbs (abbreviation of verb)
1, sensory characteristics: olecranon-shaped, thin shell, shallow and smooth surface, clear network, medium and even pod size, slightly yellow shell. The fruit is slender, straight and symmetrical, and the waist and navel are obvious. The kernel is pea-shaped or middle-shaped, and the seed coat is pink or light pink. Peanut kernel is ivory, full, delicate and sweet.
2. Physical and chemical indexes: fat content ≥ 45%, in which oleic acid accounts for ≥ 47% of fat content, linoleic acid ≥ 25%, and the ratio of oleic acid to linoleic acid ≥ 1.8. Protein content ≥ 20%, total sugar content ≥ 6%, kernel rate ≥ 75%.