Deyang: fish fillet

Ingredients:

1. 5g of clean grass fish, 5g of big green pepper and red pepper each, 5g of ginger, 2g of green onion, 2 egg whites, 25g of Pixian watercress, 1g of douchi, 5g of garlic sprout, refined salt, pepper and cooking wine.

Production method:

1. Cut grass fish into pieces, marinate with ginger, onion, salt, pepper and cooking wine for a while, then remove the ginger and onion, add egg white and water bean powder, grab them evenly and size them; Large green pepper and red pepper are pedicled and seeded, and cut into diamond-shaped blocks; Pixian watercress and lobster sauce are finely chopped; Cut garlic seedlings into garlic slices.

2. Put the wok on fire, add the refined oil to heat it, and then put the fish fillets, big green peppers and big red peppers into the wok for oil and then take them out.

3. Leave a little oil in the pan. Add Pixian watercress and fermented soybean and stir-fry well. Add fish fillets and cook cooking wine. Then add big green pepper, red pepper and garlic sprouts and stir-fry them evenly. Add sugar and monosodium glutamate. Stir well and serve in the pan.

Features:

"Returned fish fillet" naturally comes from the method of "Returned pork", but the method is slightly different from that of "Returned pork", in which the fish fillet is starched and fried before it is cooked. Of course, the "fish fillet" is more tender and delicious than the "pork", and it has a unique flavor.

Deyang: Xiaoquan's "Juice Beef"

Xiaoquan's "Juice Beef" is a special food for Hui people in Xiaoquan, with a long history and is well known. Xiaoquan's "Juice Beef" was founded in 1 years of the Republic of China, with "Ma Changheng Juice Beef" as the best. "Ma Changheng Juice Beef" is well-selected and well-made. First, it is bought back, grazed by employees, and fed with concentrate. When the meat is full of fat, it is slaughtered by the "imam" (Islamic religious professionals), taking its lean meat, removing the tendons and impurities, cutting it into fist chunks, salting it in the jar, and filtering out the salt water from the jar. Second, add the brine to taste, first boil it with "strong fire", then simmer it with "slow fire", and the meat will taste, then boil the brine out of the pot. After natural cooling, remove the gluten again, and cut the pure muscle into small strips about one inch across the meat lines, which looks like a thick chopstick head, which is the blank. The third is to take pure vegetable oil and burn it to a certain temperature, put the blank into the pot for frying, and strictly control the heat. It is necessary to maintain the special flavor of beef, but also to be crisp and not to bite, and to chew it at the entrance to the slag. The fourth is to filter the remaining oil from the pot and mix it with spices made of dozens of precious Chinese medicines and ingredients such as pepper powder, Chili oil, cooked sesame seeds and a little maltose. In 195, the former representative of Deyang County's condolence delegation to the DPRK brought "Juice Beef" to the DPRK as a precious gift of condolence to Chinese people's Volunteer Army. Later, he participated in provincial and municipal food exhibitions and appraisals, which were well received. In recent years, Xiaoquan's "Juice Beef" has been further improved in quality and packaging, and has been listed in China Tute Famous Products Dictionary and Du Fuxiang's "China Famous Food Guide".

Deyang: "Zhongjiang vermicelli" and "Babao oil cake"

Among Zhongjiang's many local products, there are two famous brand foods both inside and outside the province, which are Zhongjiang's "Yinsi dried noodles" and "Babao oil cake". Due to the unique technology, excellent taste and flavor, and the matching of raw materials in line with nutritional science, it has been welcomed by eaters for hundreds of years since it came out, and its reputation has spread far and wide, and it can be called two wonderful flowers in Zhongjiang food. Zhongjiang vermicelli is handmade with a long history and unique traditional technology. It is characterized by its sweet taste, white color, tenderness and delicious taste, and its dough has micropores due to repeated fermentation, so it is called "the stem is straight and straight", and its softness and digestibility are also due to this. Now, in order to increase its nutritional components, leek juice, spinach juice, egg essence, egg yolk, vermilion powder, emerald powder, etc. are added in the production process to meet the needs of different consumers. Zhongjiang vermicelli has been rated as local high-quality specialty food by provinces, prefectures, cities and counties several times, which is favored by consumers. It is one of the best foods for visiting relatives and friends and giving gifts to relatives and friends. Zhongjiang Babao Oil Cake is a hand-made pastry with refined flour, essential oil and honey as the main raw materials, and peanuts, honeydew melon puree, walnuts, eggs, fresh rose puree, honey cherry, sesame seeds and sugar are added. Because of the special technology, exquisite selection of materials, fine production, rich nutrition, crisp outside and soft inside, sweet and delicious, and excellent quality, it has been rated as high-quality candy by provinces, prefectures, cities and counties for four times, and it has been praised as a unique traditional nutritious food among Zhongjiang foods. Eight-treasure oil cake is characterized by oil but not greasy, crisp but not astringent, moderate sweetness, suitable fragrance, rich nutrition and easy digestion, and it is a good nutritional and nourishing product.

Deyang: Lianshan Sichuan Cuisine Meat

Lianshan Sichuan Cuisine Meat has unique characteristics: "Fat but not greasy, thin but not cotton, slightly spicy, salty and sweet, oily and yellow in color, fresh and mellow", which is a delicious dish with full color, fragrance and taste.

"Sichuan Cuisine Meat" is a dish with a long history. In the past, in shops and workshops, Sichuan style stew pork was an essential main course during the "Toothache Festival" on the second and sixteenth day of junior high school, or during people's festive festivals, or at ordinary times when people came and went. Because it used to use fat meat as the main material, it was also called "appetizing dish". Guanghan "Lianshan Chongqing pork" is a new product of Daishi Brothers, a restaurant of Lianshan Supply and Marketing Cooperative, based on the original Sichuan Sichuan Chongqing pork, through careful research, taking its essence, applying modern scientific processing to summarize and improve cooking technology. In terms of research and development, in order to take care of the eating habits of "sweet in the south and light in the north" (southerners like sweet taste, while northerners like light taste), they have made improvements in seasoning and seasoning to meet the tastes of visitors from all directions. In 1986, at the Guanghan material exchange meeting, they introduced the delicacy of "Lianshan huiguo meat", which caused a sensation in Guanghan catering industry and was greatly praised by the diners. "lianshan huiguo meat" has been famous ever since. Now, Besieged Road (Xinjie) in Lianshan Town, Guanghan, "Lianshan Supply and Marketing Co., Ltd. wears authentic Sichuan style pork", and the business is booming. It not only inherits the flavor of Sichuan huiguo meat, but also has the unique characteristics of Lianshan huiguo meat, and has become a famous dish in the food stalls in Sichuan province, which is innovative and elegant.

Deyang: Shifang buckwheat noodles

Shifang buckwheat noodles is one of the famous snacks in Shifang, and it is a popular green fast food. It is mainly made of buckwheat flour. The Institute of Health of China Academy of Medical Sciences has determined that buckwheat noodles contain more amino acids than wheat flour and rice, and are rich in vitamins and minerals, and also contain chlorophyll, rutin and other components that other grains do not have. Shifang buckwheat noodles are divided into two categories: buckwheat noodles and dried buckwheat noodles. First, handmade buckwheat noodles. Knead buckwheat flour and auxiliary materials into dough for later use, and eat it as you make it. Its taste is unique, hemp, spicy, sour and hot, and "Yifeng" brand dry buckwheat noodles. The flour is refined with buckwheat flour and sweet buckwheat flour, which is scientific in formula, soft, smooth and refreshing, easy to carry and has a shelf life of half a year. National patent number: 9511396.X, which won the "Gold Award for Recommended Products in Chengdu" in 1995 and the title of "Popular Commodities in Sichuan Province" in 1996. The eating method is similar to instant noodles. Soak it in boiling water for 1 minutes, blanch it in boiling water depending on the hardness, and serve with seasoning. It is suitable for traveling at home.

Deyang: Luojiang Douji

Luojiang Douji, a famous snack in Deyang, enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is deeply loved by consumers.

Yuan Tongru, the founder of Luojiang Douji, has been worshipping Buddha since childhood. In 17 years of the Republic of China, he was shaved as a monk under the master Chang Ling of Luohan Temple in Shifang, and after three years, he returned to the customs and wandered the rivers and lakes. By chance, Yuan Tongru ate in a chicken-feather restaurant without any snacks. The store got him a dish of sesame oil bean skin. After eating it, he was inspired. After returning home, he made a "bean chicken" with soybeans that was more delicious than the bean skin of the chicken-feather restaurant to make a living. Yuan Tongru repeatedly summed up the process of making bean chicken. In 25 years of the Republic of China, he made the first batch of bean chicken and sent it to Chengdu Flower Festival Buddhist Food Exhibition for exhibition and sale. He won the patent right and obtained the gold signboard, and from then on, the bean chicken became famous. Luojiang bean chicken "Luojiang brand" produced by Luojiang Food & Beverage Factory by combining traditional folk crafts with modern science and technology is a pure green food without any additives. Its nutritional components have passed modern scientific tests. This product was awarded the title of "Sichuan Quality Product" in 1991; In 1994, he won the silver prize of "Sichuan Famous, Excellent, Special and New Products Expo".

Flavor features:

It is rich in plant protein, iron and more than 2 kinds of amino acids indispensable to human beings, among which 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.