The body of Jiangtuanyu is naked and scaleless, with tender and thick meat and few spines. This fish lives all year round in fish nests at the bottom of more than ten meters of water in the rugged, green and deep Minjiang Mountain Gorge. It is a rare and precious fish. The meat of the cooked dishes is tender and delicious, which was once called "Jialing delicacy". It is said that General Feng Yuxiang tasted steamed Jiangtuan at Yunliu Restaurant in Chengjiang Town, Sichuan before going to the United States, and said: "Sichuan Jiangtuan is indeed well-deserved.
Bao Bao Green Vegetables
Baobao green vegetables are named for their extremely thick fleshy petioles and are shaped into lumps. They are fresh and tender in color and have a fragrant flavor. They are unique to western Sichuan.
The leaves of Baobao green vegetables are broad and oval, with a smooth surface. It has wrinkles, broad and thick petioles, and tender knob-like protrusions in the middle and lower parts. It is cold-resistant, has less fiber, is crisp and juicy, has good resistance, and is the best leaf mustard variety for fresh eating and processing of pickles and pickling. < /p>
Longan Crisp
Longan Crisp is a traditional specialty of Meishan. Among Sichuan-style pastries, it is famous for its excellent craftsmanship. Its color, aroma, taste and shape are all made of refined flour and peeled. Sesame paste, fine refined oil, high-quality white sugar and other fine materials, scientific formula, artificial filling and molding, the product is round, milky white, no spots, uniform skin, clear thread curl, longan-like shape, lifelike shape, oily and rich aroma , delicate and refreshing, melting in the mouth, moderately sweet, oily but not greasy, etc. It is a good nutritional product for the elderly and infirm, for growing children, visiting patients, and as a gift to relatives and friends. The product sells well all over the country and is deeply loved by consumers.
Sesame Cake
20071126151055259.jpg(34.28 KB)
2008-1-17 09:54
Sesame Cake, made in Leshan area of ??Sichuan One of the traditional famous products. Its characteristics: the cake is tender, soft and ripe, sweet and refreshing, with a unique flavor.
Color: milky white in appearance, no spots. No impurities;
Texture: The cake is tender, moist and soft, no sanding, no sugar;
Taste: Refreshing, with a strong sesame flavor
Sweet-skinned duck
The rich aroma comes with the wind, which always makes people endure... Sweet-skinned duck is made from healthy young ducks, with exquisite ingredients and traditional techniques. It has a bright color and a rich and crispy taste. , moderately salty, tender meat, smooth in the mouth, and unique flavor. The sweet-skin duck is sweet at first and then salty in the mouth, with a strong braised flavor, especially the duck skin is the most delicious.
Dongpo Elbow
< p>Dongpo elbow is a famous dish in Sichuan cuisine. Many friends may taste it when they come to Sichuan or go to Sichuan restaurants. Dongpo elbow is also highly praised by many diners because it is fat but not greasy, melts in the mouth, and has a rich flavor. Eat, eat, but many friends may ask, since the name contains the word Dongpo, does this dish have any connection with the great writer Su Dongpo? Here, we present the origin of this dish for your enjoyment.Legend 1: Su Dongpo once visited the Yongxiu area of ??Jiangxi and cured a local farmer’s child. The farmer expressed his gratitude and specially invited him to eat. The beautiful scenery of the countryside fascinated Su Dongpo. He recited a poem: "Grass and pearls are fragrant to the heart." When the farmer who was cooking in the kitchen heard this, he thought that Su Dongpo was teaching him how to cook meat - "cook the grass to the heart to fragrant", so he hurriedly cooked it. Put the pork and the straw holding the meat together into the pot and cook it. Unexpectedly, the meat cooked in this way has a unique fragrance
!
Legend 2: Sichuan in the 1940s Four students in the Chinese Department of the university found two sentences from Ban Gu of the Han Dynasty in ancient poems: "If you commit yourself to one's orders, the taste is plump." So these four scholars opened a "Flavour" restaurant in Chengdu. At that time, they compiled the three characters "flavor of taste" from Su Dongpo's handed down ink writings, and used this plaque to make a store sign. In addition to claiming to the world that these three characters were written by Su Dongpo himself, they also repeatedly emphasized that the "taste of rich things" sold in the store The method of making "po elbow" was created by Su Dongpo himself and passed down secretly. In this way, the reputation of Dongpo elbow naturally spread like wildfire across the country, and the "flavored" business became very prosperous.
Legend 3: Dongpo’s elbow is actually not the work of Su Dongpo, but the masterpiece of his wife Wang Fu. Once, Wang Fu was accidentally stewing elbows, and the elbows turned brown and stuck to the pan. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the slightly yellow elbow tasted unexpectedly good, and Dongpo was immediately delighted. Su Dongpo has always been known as a gourmet. Not only did he repeatedly cook it himself, but he also vigorously promoted it to his relatives and friends. As a result, Su Dongpo's pork elbow was passed down from generation to generation.