pot-stewed vegetables in Wanchun

Midsummer is the season when pot-stewed vegetables are popular, but nowadays, pot-stewed vegetables from Wanchun, Wenjiang have become a hot commodity in the market. Wanchun pot-stewed dishes are not only sold in some living quarters and vegetable markets in this city, but also restaurants mainly engaged in Wanchun pot-stewed dishes have appeared in the market. At present, a considerable number of restaurants are looking for sources in the market to introduce delicious Wanchun pot-stewed vegetables.

In fact, Wanchun pot-stewed meal is not a patent of any one person, and no one has registered it. It is a private technical formula of Zhoujia in wanchun town, Wenjiang County, and it is widely circulated with its unique pot-stewed meal flavor. Today, Wanchun pot-stewed meal is almost made by several brothers and their disciples and grandchildren in wanchun town. These people have finally brought Wanchun pot-stewed meal flavor to Chengdu today.

It is said that the old pot-stewed food in Wanchun has a history of nearly a hundred years, which was created by Zhou Zezhi and his son, a bureaucrat in the late Qing Dynasty and the early Republic of China. It is said that it was not until the Spring Festival that people in Zhoufu in Wanchun enjoyed delicious pot-stewed food when they hosted family dinners for friends and relatives. Later, this kind of pot-stewed food technology was handed down from generation to generation, and Zhou brothers only used this kind of pot-stewed food as a special dish in recent years. At the same time, their disciples and grandchildren also started to open take-out shops or restaurants of Wanchun pot-stewed food in Fair Town of Wenjiang and Chengdu, and Wanchun pot-stewed food has been expanded since then, and it has become a famous local delicacy.

wanchun pot-stewed dishes can be described as a unique pot-stewed dish, which has five main characteristics: first, the ingredients are selected carefully and the formula is unique. It is said that all the seasonings used are produced by Zhou's own sauce garden workshop, and the Chinese herbal medicines used are very elegant; Second, it is sweet and salty, suitable for both north and south; Third, pay attention to the original flavor, and never add any chemical raw materials or additives in the marinating process; Fourth, the heat is sufficient, the material is hard, the dishes are soft and easy to digest. According to the introduction of Zhou brothers, the color of pot-stewed vegetables is controlled by the temperature, so the color of pot-stewed vegetables is natural and clean, which can arouse people's appetite at a glance; Fifth, high protein, low fat and rich nutrition. In the process of marinating, Zhou Jia's pot-stewed vegetables must first remove blood and fat, so the pot-stewed vegetables are not greasy at all and never stick to their hands.

another feature of wanchun pot-stewed food is that it never uses brine to soak pot-stewed food. Even for ordinary pot-stewed meat, the store only gives a small amount of brine. According to Zhou Shaoyu, the fifth man of Zhou family, the brine of Zhou family is very particular, and it can't be added with water casually, but it is specially boiled; The preservation of brine is also very particular, and it must be poured into a crock for storage, so it will not deteriorate for decades or hundreds of years.

It is understood that the price of pot-stewed vegetables in Wanchun is generally higher than other pot-stewed vegetables, such as pork belly every 5g of 3 yuan, pork ribs every 5g of 16 yuan, pig's trotters every 5g of 12 yuan and rabbit's head every 3 yuan ... However, despite the high price, pot-stewed vegetables in Wanchun are still in short supply, and some popular varieties such as pork belly, pig's trotters and fat intestines are even out of stock early. It is said that in some restaurants with the main feature of operating pot-stewed vegetables in Wanchun, pot-stewed vegetables are often sold out before 8 pm. Therefore, it is nothing new for people to compete for pot-stewed vegetables.

Although the price of pot-stewed vegetables in Wanchun is high, more and more people like it. Nowadays, although there are many pot-stewed restaurants in Chengdu, many people still have to drive to the pot-stewed restaurant opened by the Zhou brothers in wanchun town. Every day, all kinds of cars are parked in front of the small restaurant, and many people have to pack up and go home after eating.

Zhou brothers also summed up an experience of eating braised dishes, which is called "spring liver, summer belly, autumn lungs and winter intestines". For example, at present, the sales volume of pork tripe is the best, and this variety must be sold out first every day.

there are several behind guosetianxiang.