Since ancient times, Chongqing snacks have been popular among the people because of their unique Sichuan and Chongqing flavor. For example, Chongqing's mala Tang, hot and sour powder, great cake, Jiuyuan steamed stuffed bun and so on. It is famous at home and abroad, and these Chongqing snacks can be seen in the streets and alleys of cities all over the country.
The origin of these snacks is often accompanied by a well-known story.
Chongqing hot spicy dip
Mala Tang originated along the Yangtze River in Sichuan. At first, it was boatmen and trackers who invented the method of eating mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, light a fire on the bucket, add vegetables to the pot, if there are no vegetables, take local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, and then rinse them, which will taste after eating. Riverside is a convenient cooking custom. Later, the hawkers on the dock saw that this method of drowning was profitable, so they reformed the dishes and stoves and put them at both ends of the burden, shouting while walking. Friends selling labor on the riverside bridge enjoyed it around the burden. Mala Tang gradually walked from the river to the shore, which is the origin of Mala Tang.
Chongqing Hot and sour powder
Speaking of the origin of hot and sour powder, such allusions are widely circulated. It can be traced back to the Three Kingdoms period. At that time, after Liu Bei, Guan Yu and Zhang Fei became sworn friends in Taoyuan during the Three Kingdoms period, the owner of Taoyuan specially cooked for them, and chose sweet potato powder, which was more popular at that time, as the main ingredient, implying that the friendship between these three people was as long as this fan, and added very spicy pepper, old altar sauerkraut, brown sugar and yellow lotus. Liu Bei means to let these three people know that they are not afraid of ups and downs. Later generations gradually changed it to "hot and sour powder" because of its sour and spicy taste. Chongqing hot and sour powder is characterized by "hemp, spicy, fresh, fragrant, sour and oily but not greasy".
Bangbanggao
The "great cake" reappeared in Xiaobin Building appeared in the 1950s. At that time, at night, there would be vendors knocking sticks along the street to sell snacks. At that time, there was a nursery rhyme called "lollipop with rat poison in it". Because of the lack of materials at that time, in order to stop children from gluttony, adults would lie that the "rat poison" in it could not be eaten. The reason why "Bangbanggao" is not sold until evening is because "Bangbanggao" is actually leftover hair cake sold in the morning. Out of the stall at night, take advantage of the night to fry the cake cut into small pieces into two sides, and put on a "vest" to continue selling. The moral of this name is: the bearer carries the burden and knocks at the door while walking. If someone wants to eat, he will immediately stop and bake one for you, which is somewhat similar to the triangle cake now. This smell can be smelled far away.
Jiuyuan steamed bun
Jiuyuan steamed stuffed bun has a history of 80 years, 193 1 year. Su Zejiu, a native of Neijiang, came to Chongqing to make a living, and opened a steamed stuffed bun shop in Jiefang North Lime City, dealing in tremella soup. Because the buns he made are round and fragrant, people queue up to buy them every day, and the citizens name them Jiuyuan buns. Among the old citizens, there has been a story about a nine-yuan hot backpack. It is said that a man bought Jiuyuan steamed stuffed bun, and when he was eating it, the steamed stuffed bun with lard and sugar flowed out and burned his hand. The man quickly licked the stuffing on his hand, and as a result, the steamed stuffed bun was lifted higher and higher. Finally, the steamed stuffed bun flows to his back. Later, Jiuyuan steamed buns were moved to Xiaoshizi and Shangqing Temple, and disappeared due to urban demolition in the 1990s.
The same steamed stuffed bun, the traditional Jiuyuan steamed stuffed bun is very different from the steamed stuffed bun in the supermarket. On 20 1 1 year, Jiuyuan steamed buns reopened in Shangqing Temple. Gong Zhiguo, its core successor, said that Jiuyuan steamed stuffed bun is completely different from other ordinary steamed stuffed buns and has its own unique skills. Therefore, Jiuyuan steamed stuffed bun tastes soft and glutinous, and the stuffing is fragrant. Take its most famous steamed stuffed bun with sauced meat as an example, choose the best pork in front of the pig, wash it, peel off the lean meat and fat meat with a knife, then cut the lean meat and fat meat into small pieces about 3 cm, then fry it in a pot for 20 minutes, and add sauce. After frying, manually chop it into 0.5 cm size meat stuffing. The stuffing in the steamed stuffed bun should be three parts fat and seven parts lean, and then it should be fried and fed back to the pot. It takes about 1 1 minute to steam steamed bread. 、
In fact, the origin of many snacks is related to local history, culture and folk traditions. If you explore them carefully or ask the local elderly, you may get some special gains about the origin of snacks.