At that time, Xie Tianlu, a farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly became famous in one fell swoop. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to cooking, and his bean jelly is thin and tender. Husband and wife lung slices are very strong. During the Three Kingdoms period, in Han An (now Nanchong City), a couple opened an iron pot restaurant by the Jialing River, mainly entertaining people who traveled to and from the ferry. At that time, there were many fishermen, boats and merchant ships in the river, and the surrounding businesses were very prosperous. In Brazil, the current dynasty. I feel that the cold dishes here are delicious, especially praising the craftsmanship of the two couples. In order to praise the special skills of these two couples, I named this dish "Husband and wife lung slices". Husband and wife lung slices are delicate, slightly spicy, fragrant and sweet. And recommend it to big brother Liu Bei as a royal meal sacrifice ... Songhua preserved egg Songhua preserved egg is a famous product of Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of good quality. Eggs are easy to shell, protein is transparent and elastic, and the pine blossoms are obvious. Just like a pine and cypress bonsai, the egg butter is crying, with a little sugar in it. In recent years, it has created an egg with bright colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. Lai Tang Yuan Lai Tang Yuan from 65438 to 0982 was held in Luojiang by the Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade with a history of 100 years. Since 1894, the boss Lai Yuanxin has been cooking and selling jiaozi along the street in Chengdu. The jiaozi wrapped by him is not rotten when cooked, exposed and sticky, and it does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. It is smooth and white in color, soft and waxy in skin, heavy in sweet sesame oil and rich in nutrition.
Lai Tangyuan was founded in 1894 by Lai Yuan, a native of Dongfeng Town, Ziyang, Sichuan. Due to his father's illness and his mother's death, Lai Yuanxin followed his cousin to a bell dumpling shop in Chengdu. Nowadays, it is generally believed that dullness evolved from copulation. In fact, wonton ranks first, followed by jiaozi. "Fan Yan Chuan" said that Shiyan wonton is "the meat clan of Lu and the Tun clan, so it has been enduring for a long time." Later, people made wonton into a crescent shape, which became jiaozi. According to historical research, there were wonton in China in the Han Dynasty, and the real jiaozi began in the Sui Dynasty and flourished in the Tang Dynasty, about 1400 years ago. In the Tang Dynasty, jiaozi had spread to remote areas. Archaeologists found a complete jiaozi in a wooden bowl unearthed from an ancient tomb of the Tang Dynasty in Turpan. During the reign of Emperor Wudi in Fushun, Liu An, the grandson of Emperor Gaozu Liu Bang, succeeded to the throne and was named King of Huainan. He likes to recruit talented people, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they made use of the salt-producing conditions in the Huaihe River basin and used brine as coagulant to invent tofu. During the Three Kingdoms period, tofu production technology spread to Yizhou (including Sichuan and Chongqing today), and it was very popular in Jiangyang County (now Luzhou City) and Jinchuan Area (now Fushun County). Because it is also an important salt-producing area, there is a rich salt well that produces the most salt. At the same time, it is located in the subtropical zone, with fertile soil, good rainfall and light conditions, suitable for soybean growth ... Yibin burning noodles Yibin's most distinctive traditional snacks, formerly known as Xufu burning noodles and formerly known as fried dough sticks noodles. As early as the Guangxu period of the Qing Dynasty, it began to be run by people. This snack takes local high-quality water noodles as main ingredients, Yibin bean sprouts, sesame oil, fresh suet oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, fine peppers, monosodium glutamate, shallots, pea tips or spinach leaves as auxiliary materials. The noodles are cooked, fished up and dried, and seasonings are added according to the traditional process. Yibin burning noodles are characterized by: loose red and bright fragrance, spicy and delicious, delicious and refreshing ... sweet Sichuan snacks. Production method: add salt and water into the fine flour, knead it evenly for half an hour, roll it into dough with a thickness of 0.6 cm, cut it into noodles with a width of 0.6 cm, then grasp the two ends of the noodles with both hands (5-6 pieces each time), stretch it hard, and when the noodles become 0.4 cm thick, put them into a boiling water pot, take them out, shake and cool them, and sprinkle a little cooked vegetable oil and mix well; Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed into a sauce. When eating, the noodles are heated in boiling water, fished out and put into a bowl, and served with the sauce. Features: Sweet noodles are thick and have unique flavor ... Hot and sour soup Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people will miss the delicious hot and sour soup when they don't have much appetite. Guo Kui Guo Kui, to put it bluntly, is the baked wheat cake in the north! It's just that Sichuanese invented the method of clamping meat and vegetables. And candy cakes with sugar filling. Sichuanese gave it a special name, so it looks different. Sichuan can be called the Kingdom of Guokui, and it can be seen everywhere in urban and rural areas, with both refined and popular tastes, especially the one at the entrance of Zigong No.6 Middle School. Looking at the eight tastes, there are many varieties of Sichuan Guokui, including sweet, salty, white and spiced. From the perspective of materials, there are sesame seeds, salt and pepper, onion oil, brown sugar, fresh meat, etc. From the perspective of production methods, there are other kinds in rice rolls, such as wrapping, grasping (smearing and frying), hollowing, oil spinning and sugar mixing. Authentic rice rolls is made of fine sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot soup is made of sausages, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are dotted in it, and the fried soybeans are brown and round. The vermicelli is waxy and soft, and the mouth is full of fragrance. Pick up the trembling fat sausage and send it to your mouth. I only feel that the halogen is delicate, tender and chewy.
Ice powder Ice powder is a delicious food in summer, which is favored by people because of its smoothness, transparency, coolness, deliciousness and low price!
According to the investigation, ice powder was founded in Wuyang (present-day pengshan county) in the Ming and Qing Dynasties, and was founded by Wang Weiyuan, known as "Weiyuan Ice Powder" in history! Originally sold only in pengshan county, it gradually spread to neighboring cities and counties, spread to Sichuan in the middle of Qing Dynasty, flourished in the late Qing Dynasty, and reached its peak during the Cultural Revolution! At that time, many people in Pengshan had several ice powder trees at home, and the streets were full of ice powder. Pengshan's ice powder seeds were brought to all parts of the country by educated youth. The land of ice powder is famous all over the world. Dragon wonton soup is thin, tender, smooth and delicious, with thick white soup, which is the best among Rongcheng snacks. The name of Long Wonton is not the boss's surname, but the founder Zhang and his friends and three other guys discussed opening a wonton shop in the then "Houhua Tea Garden". When discussing the name of the store, they borrowed the word "thick" from the "thick flower tea garden" and named it after the homophonic word "dragon" (Sichuan dialect "thick" and "dragon" are homonyms), which also means "dragon and tiger leap". "Chaoshou" is a special name for wonton in Sichuan. The name of the wonton soup probably comes from copying the two ends of the dough together when wrapping the dough, so it is named egg baking cake. During the Daoguang period, an old man surnamed Shi, who was next to the Shishi Academy in Chengdu, was inspired by the children's "aunt banquet", so he made it from eggs and fermented food. Because it tastes crisp and refreshing and tastes particularly good, it has become a famous snack in Chengdu. Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast northern region.
Method of making cold noodles with shredded chicken: the noodles made by machine are cooked in boiling water. Don't cook too soft. Take it out while it is hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It became cold noodles. Hamburger is a famous snack in Chengdu, which has a history of more than 80 years since its establishment. 19 14 Wenjiang native Han Yulong opened the "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because the steamed buns were particularly delicious. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steaming steamed buns, and created varieties such as "South Shrimp Steamed Bread", "Ham Steamed Bread" and "Fresh Meat Steamed Bread", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed bread and changed the name of the store to "Han Steamed Bread", and the business became more and more prosperous. Mala Tang Speaking of Chengdu snacks, you may immediately think that it is a string of incense. Green vegetables and fish are carefully placed on the label and then pushed into high temperature. That's really going through fire and water There is no elaborate cooking process, so they are mixed by rough humans, polluting each other's tastes and can never be separated. In Leshan, Sichuan, this way of eating is called Mala Tang, while many provinces outside Sichuan prefer to call it Mala Tang because of the movie Spicy Love Soup.
Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and spoon the fried pork powder. The cooked noodles are very thin, the marinade is crispy, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.
The most famous in Dandan Noodles is the Dandan Noodles, which was founded in 184 1 by a street vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden on its back. Leshan sweet-skinned duck Leshan sweet-skinned duck: Leshan people call it "braised duck", which is a famous food in Leshan, Sichuan, and follows the imperial diet of the Qing Dynasty. After people's exploration and improvement, its brine is unique, with the characteristics of brownish red color, crisp and slightly sweet skin, tender meat and pleasant aroma.
Sweet-skinned duck practice: To make authentic "sweet-skinned duck", local ducks (Ma ducks) raised by farmers must be used as raw materials, or young geese can be used instead. And it was cooked with a spoonful of boiling oil, not fried, which was tampered with by outsiders. Bang Bang Chicken Bang Bang Chicken, also known as Leshan Bang Bang Chicken and Jiading Bang Bang Chicken. This dish was originally produced in Hanyangba, Leshan. It is made of excellent varieties of Hanyang chicken. When the chicken is cooked, beat it loose with a wooden stick and eat it. In the cooking history of China, the famous wooden stick beating the white chest can be found in Jia Sixie's Book of Qi Yaomin. But its purpose is to make the meat firm. The purpose of beating a chicken with a stick is to loosen the muscles of the chicken, so that the seasoning is easy to taste and it is labor-saving to chew when eating. Chengdu bangbangji is a Sichuan cuisine with a history of one hundred years. It has a unique flavor, exquisite craftsmanship and exquisite selection of ingredients, which is quite different from other mixed dishes. It contains no ginger, onion, garlic and soy sauce. Tianfu Peanut Tianfu Peanut refers to a series of peanut varieties selected by Nanchong Institute of Agricultural Sciences in Sichuan Province, which is the main cultivated variety in Sichuan Basin (accounting for more than 95%, so it is also the general name of peanuts in Sichuan Basin). The peanut producing areas in Sichuan Basin (including Sichuan and Chongqing) are one of the main peanut producing areas in China, with an average annual planting area of 4.5-5 million mu and a total output of about 650,000 tons. It is the largest peanut producing area in western China. Peanuts in this area are mainly edible, paying attention to flavor quality and appearance quality. In peanut breeding, medium grain with strong adaptability and good commodity is selected. ...