repost is as follows: Chen Mapo's tofu

has a long-standing reputation. On the first day of arriving at the destination, she rushed to Chen Mapo's tofu head office opposite Qingyang Palace. After a short wait, the protagonist appeared on the stage and didn't sell well. It was not the white and tender tofu covered with bright peppers as expected. At first taste, as you can see, tofu is too old and has lost its umami flavor. Cumin, a spicy Sichuan pepper, immediately filled the whole taste bud, followed by saltiness. It can be exaggerated to say that it was salty to bitter, and I couldn't eat it after the third bite, so I had to put chopsticks and eat rice. So, this famous dish gave me a horse's taste: You may be able to eat spicy, but when spicy and salty are mixed, my lips are still paralyzed, which is beyond the tolerance of Cantonese people who are mainly light. Dare not ask for red oil (spicy? ), I ordered a chicken soup, which was not bad. The taste was clear and light, with a little flavor, that is, the soup was not cooked well enough, or the soup was not enough. The dragon wonton soup was thin and slippery. Personally, it was not as delicious as the soup cooked in my hometown.

The husband and wife's lung slices

tasted the same as Mapo tofu at first, and the mouth was full of spicy and salty, so I couldn't taste the food itself at all. Soak the lung slices in water before eating. It turns out that this lung slice still smells a little sweet. I don't know if it's sugar or licorice. I finally finished the dish of lung slices. It's not like trying food. It's like a routine business. I picked up the bowl of boiled water soaked with lung slices and tasted it. It's salty, but it still doesn't taste good.

Chuanchuanxiang

Regardless of the price of meat and vegetables, it's a dime. At first glance, it's really. There is no extra charge for spicy soup base, but it costs eight yuan for Yuanyang soup base, and three pieces are dipped in each bowl. I have to emphasize that no matter what kind of food is dipped in this material, you will be delicious, because this bowl of food is half a bowl of food oil and a little garlic with a lot of monosodium glutamate dissolved in it, can it not kill you?

Korean steamed stuffed bun

is a little greasy and tastes unsatisfactory. The advantage is that the waiter can heat the steamed stuffed bun for you.

Lai Tangyuan

Eating it in winter is a great pleasure and the only snack that is not spicy. I feel hot in my heart after eating. (in fact, that's not eating your heart warm? )

Zhou Jie's rabbit head

Good stuff, friends who don't eat spicy food, remember to order a spiced one, which is fresh (with more monosodium glutamate), and it's a little spicy and slightly cool, smacking their lips and delicious (Chengdu dialect). At that time, I went to eat at nine o'clock in the morning. The master said, It's just right now. It's fresh from the oven.

Liao Ji Bang Bang Chicken

21 yuan a catty, bought 1 yuan, and went to Wangjianglou to make tea and eat it as lunch, which was a bit like Guangdong's white-cut chicken, except that it was dipped in Chili oil and other unspeakable seasonings, which was not spicy, but it was ok.

tenderloin

A real street snack, string three or four pieces of meat with bamboo sticks, fry them in oil, and then coat yourself with the required Chili powder and cumin, whichever amount you want. Very tender and smooth.

Dandan Noodles

should be as famous as Mapo Tofu. After eating it, it is full of spicy taste. After gargling with clear water, it still has the aftertaste of Sichuan pepper, which is very strange. Companions are greedy for its delicious noodles, but they can't stand its spicy and salty taste. Every time they call Dandan Noodles or Zhazha noodles, they must tell the store not to put them so salty and spicy, and then they should put more bowls of clear water aside and put them directly, but they still feel salty.

Zhazha noodles

The taste is the same as that of Dandan Noodles, except that a handful of minced pork is put on it (I didn't ask the store, I guessed. Because all tastes are full of spicy, salty and Sichuan pepper, nothing else can be tasted.

Baigaoji pork intestines powder

It is easy for Cantonese people to think that it is a kind of rice rolls eaten locally, but it is actually a kind of vermicelli made of sweet potatoes, which is translucent and elastic. There are several pieces of marinated pig intestines on the powder.

The Legend of Chen Mapo's Tofu

One hundred and eighty years ago, a young man named Chen Chunfu and his wife Liu opened a small restaurant specializing in vegetarian dishes in Wanfuqiao, a suburb of Chengdu, Sichuan Province. Pedestrians and hawkers who come to Chengdu from Pengxian, Xinfan and other places near Chengdu like to stop at Wanfuqiao for dinner and tea. Liu always welcomes guests with a smile and a warm reception. The tofu cooked by Liu is golden, crisp and tender on both sides, and the guests like it very much. Sometimes, when a greedy customer asks for something meaty, she goes to the vendor across the street to buy back beef and slice it, making it into beef and tofu for the guests to eat.

Liu is smart and eager to learn. He can listen to customers' opinions with an open mind and improve cooking methods, such as cutting tofu into small pieces and blanching it with light salt water before cooking, so as to make the tofu more tender. The beef was cut into pieces and turned into fine grains. In cooking this dish, Liu not only pays attention to the collocation of seasonings, but also pays more attention to mastering the heat. The beef and tofu cooked by her have the characteristics of hemp, spicy, fragrant, hot, tender and crisp. Many people feel sweaty when they eat it, and they want to eat it, so they attract many repeat customers.

when Liu was a child, she had smallpox, leaving a few pockmarks on her face. When the guests came and went, they teased her and called her Sister-in-law, and she never took it amiss. Later, when I was older, people changed their names to Mapo. She became famous for cooking beef and tofu, so she became "Mapo tofu". This dish is rich in juice and delicious. It is one of the main representative dishes of spicy flavor in Sichuan cooking techniques. It is not only famous all over the country, but also famous overseas in thousands of Chinese restaurants abroad for its spicy tofu, and its reputation sometimes even exceeds that of Beijing roast duck.

Mapo Tofu Method

Ingredients: 1 pair of tofu, 5 grams of minced meat, 1 grams of vegetable oil, 35 grams of douban hot sauce, 3.5 grams of monosodium glutamate, 1 grams of bone soup, 15 grams of red oil, .5 grams of pepper powder, 3 grams of wet starch, 2 onions, 1 grams of ginger and 2 cloves of garlic.

Method: Cut the tofu into 1cm square cubes, put it into a container, pour 1g of boiling water, soak for about 1min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat the pot over a high fire, add oil and heat it, add minced meat and stir-fry until it turns color, add minced onion, ginger and garlic, stir-fry until fragrant, add bean paste and stir-fry red oil. Put the diced tofu into the pot, add bone soup, thicken it with wet starch after boiling, pour in oil, turn the pot, gently push it with a spoon, pour in red oil and sprinkle with pepper powder.

characteristics: golden red color, strong spicy taste, fresh and delicious.

The key: Boil the water for scalding diced tofu, pour the cooked oil on the tofu after it has been hooked, and no water will come out after it is put on the plate.