Chengdu Plain, also known as western sichuan bazi, is blessed by Dujiangyan, with beautiful water, rich soil and rich seasons. People live an abundant and leisurely life, and even pigs, cattle, sheep, ducks, geese and chickens are strolling in fields, ditches and ponds, enjoying a carefree and carefree life without knowing hunger.
Most of the ducks in Chengdu Plain are stocked in dams, ponds, ditches and rice fields, feeding on insects, fish, shrimps and grains, and mature in autumn. Ma duck grows naturally because of its natural habits, and its meat is fine and beautiful. It has been a delicacy among Sichuan people and a delicacy on the table since its inception. More than a hundred years ago, there were dozens of duck dishes popular in Chengdu, such as salted duck, roasted duck, roast duck, marinated duck, fried duck, sauced duck, barrel duck, bad duck, salted duck and sweet-skinned duck. In the menu of restaurants, there are more than 1 duck dishes.
In Xiyu Street, Chengdu, Wang Pangya, who moved to Banbianqiao Street in the mid-197s, has been hanging roast duck for more than a hundred years, and it was the only halal duck shop in Chengdu at that time. Wang Fuxing, the founder, is fat and smart. His soft-roasted duck is characterized by exquisite selection of materials, various ingredients, fine production, crisp and fragrant duck skin, tender meat, fresh and moist flavor, which has won the favor of many people, and people have given it the name of "Wang Fat Duck". Interestingly, Chengdu people collectively refer to the ducks processed by smoky fire as "roasted ducks", and the most famous ones are the roasted duck, Zhangcha duck, Qingshiqiao roast duck and Qinglongchang warm duck.
After more than a hundred years, the warm duck has been passed down from generation to generation, and its technology is improving, and its flavor is unique and refined. The selected Ma duck, which has been growing for six or seven months, is served through 12 processes: treatment, pickling, air drying, smoking and spicing. The finished product is golden red and shiny in color, perfect and plump in shape, salty and delicious in taste, thick in pickled incense and bittern, tender and slag-melting at the entrance, and it is most suitable to be eaten with wine, so it has become a delicious duck dish deeply loved by Chengdu people for hundreds of years. Then there is the roast duck of Qingshiqiao Zhang roast duck, and when I think of it, my mouth will drip. Qingshiqiao also has warm ducks, Qinglongchang warm ducks, Zhuang ducks in Ronghua Temple, Tangchang salted duck in Pixian County, Pengzhou Jiuchi salted duck, Qionglai fried duck, etc. However, the most prestigious is the Chengdu Mouse Cave Tea Duck, which has a long-standing reputation at home and abroad.
In towns all over Sichuan, especially in the streets of Chengdu, the smell of duck dishes is floating in the air from morning till night. Trolley vendors, temporary stalls, specialty stores and other comprehensive marinating shops can be bought everywhere in the streets and lanes. All kinds of duck dishes and small parts of ducks, such as duck wings, duck feet, duck necks, duck tongues, dried ducks, duck skulls, etc., have always been good dishes for men in Chengdu, and beautiful women enjoy leisure snacks in their mouths. In recent years, the salted duck skulls in Chengdu have been flying all over the place, and the air is filled with the pungent flavor that makes people choke. However, the most humiliating ones are Zhangcha duck, smoked duck, crispy duck and roast duck.
In the past hundred years, Zhangcha Duck has become famous in China and overseas, which not only makes it fragrant to ordinary people's homes, but also becomes a delicious and spicy leisure food for Sichuan people. It is also elegant and tasteful, intoxicating guests of Gaotang, fragrant and beautiful friends and friends. Zhangcha duck is perfect in shape and bright in color, supplemented by lotus leaf cake and onion sauce dish, and becomes a feast dish after the first course. Its duck skin is crisp, the meat is delicious, fat but not stuffy, cotton but not teething, tender and slag; The flavor is seven flavors, fresh and sweet, mellow and long; Lotus leaf cake is white and elegant, soft and soft, which makes people feel comfortable and refreshing. Eating Zhangcha duck pays attention to frying it now and serving it hot, so as to fully feel its elegant, fragrant and mellow taste. If a glass of wine is sucked and spat slowly, it is the fragrance of duck wine, the strong taste of wine, the fragrance of mouth and tongue, and the intestine to entertain the stomach. In 193s, Huang Shaoqing, a generation of famous Sichuan cuisine teachers, became famous on the beach for being drunk by Zhangcha duck.
from 195s to early 196s, Chen Zhigang and Kong Daosheng, famous Sichuan cuisine teachers, were sent to China Hotel in Prague, Czech Republic, to teach Czech chefs the cooking techniques of Sichuan cuisine. Among them, Zhangcha Duck was highly praised by Czech politicians and celebrities. In 1979, famous Sichuan cuisine teachers performed in Hong Kong, and Zhangcha Duck became a golden dish that caused a sensation in Xiangjiang. In November, 1983, for the first time, the national famous chefs performed cooking techniques. Zeng Qichang, a master of Sichuan cuisine, won the title of national excellent chef with famous Sichuan dishes such as Zhangcha duck.
Sichuan classic duck dish also has a crispy duck with the same effect as Zhangcha duck. This duck is first smeared with spiced powder, Shaoxing wine and Sichuan salt, and then marinated in a earthenware pot for 4 minutes. Take out the smashed pieces of ginger in a big steaming bowl, put the scallion and pepper into knots on the duck, put them in a cage and steam and rake them until soft; Take out the dried water, air-cool, put it in an 8% hot oil pan, fry until the skin is crisp and golden, and take it out; Then cut it into pieces in different parts, put it in a duck shape, brush sesame oil dishes, and serve it with onion sauce dishes. There is no smoking procedure in the production of crispy duck, that is, pickling, steaming and raking, and frying crispy and fragrant. The characteristics of this duck dish lie in its unique fragrance and crispness, its rich fragrance, tangy aroma, crispness without firewood and crispness without oil. In 1954, Fan Junkang, the former famous chef of Sichuan cuisine in Beijing Hotel, accompanied Premier Zhou Enlai to attend the World Peace Conference in Switzerland. After the meeting, Zhou Enlai hosted a banquet for celebrities from all walks of life in Switzerland, a famous film performance artist and humor master Chaplin. After eating crispy duck, he was full of praise, lamenting that it was "a delicious food that will never be forgotten", and asked Zhou Enlai to send him one to share with his family. During the dinner, Chaplin also specially met with Fan Junkang and humorously said, "I will go to Beijing to learn from you to make crispy duck." It attracted the host and guest to laugh, showing Chaplin's deep love for crispy duck.
But nowadays, many diners, especially fans of Sichuan cuisine, are still infatuated with some famous brands of Sichuan cuisine. I don't know that these famous "old brands" are really senile, and their flavor characteristics have long since become a thing of the past. In fact, some traditional Sichuan restaurants in Chengdu, such as Zhangcha Duck in Xuanxuan Courtyard of Kuanxiang Lane, Zhang Roast Duck in Qingshiqiao, Warm Duck in Qinglongchang, Duck in Ronghua Temple Village and Leaf Duck in Jianghan Road, are very authentic. It is worth mentioning that Zhang Duck in Qingshiqiao has been steadily fragrant for almost 3 years since the 198s. It has always adhered to the traditional local roasting method, and it is not only an old-timer of local roast duck, but also its huge local oven Cyclobalanopsis charcoal roasting method is the only roast duck in Chengdu at present.
crispy duck, fried duck, roasted duck, braised duck, smoked duck, sauce duck, bad duck and roast duck made by individual households scattered in small streets and vegetable markets are also very delicious. Delicious ducks in towns and villages around Chengdu are naturally visible, and they can be tasted with their mouths open. Moreover, the materials are true, the production is exquisite, the technique is traditional and the flavor is authentic. For example, Pixian Tangchang salted duck, Pengzhou Jiuchi salted duck, Dayi Xinchang Ancient Town Mayou Native Duck, Chongzhou Native Duck, Liujiang Fried Duck, Leshan Sweet Duck and so on.
Sichuan people have always had a soft spot for local specialty Ma duck. Except for duck hair, which is used to make down jackets and pillows, a duck is eaten from head to toe, and even duck blood is not spared. In Sichuan people's eyes, duck blood is higher than pig blood. Don't be surprised if the store tells you that his hairy blood is duck blood instead of pig blood. Besides, at present, duck skull, duck neck, duck feet and duck wings are absolutely indispensable delicacies for spicy griddle, spicy incense pot, cold cup and night beer. In particular, the spicy duck head, duck neck, duck wings and duck feet are the favorite of Chuanmeizi and a good dish for Chuanhanzi.
Chengdu people also have a big hobby of eating ducks. They like to eat roast duck, duck intestines and duck blood. The word "Mao" was originally created by Sichuan people in Sichuan dialect, that is, all kinds of vegetarian dishes are put into a bamboo basket, then put into a spicy and fragrant brine soup pot for two or three minutes to be hot or cooked, and then poured into a bowl with a few simple seasonings to eat. Among them, roast duck, duck intestines and duck blood are unique. Maocai roast duck can be said to be one of the highlights of Chengdu's unique civilian food culture, and even become a special flavor dish in restaurants. Qingshiqiao Zhang Roast Duck and Jianghan Luye Duck are well-known brands for their roast duck, duck intestines and duck blood.
In addition, there are dozens of duck dishes in traditional Sichuan cuisine. Old diners are familiar with Cordyceps duck, Cordyceps duck tongue, Fairy duck, Taibai duck, gourd duck, white sauce duck roll, crystal duck recipe, preserved duck with bean paste, etc. Generally, they know all the ducks with silk, sour radish old duck soup, fried duck tongue with green pepper sauce, roasted duck with konjac, roasted duck with green beans, and preserved duck with bean paste. Among many classic Sichuan dishes that have never been heard of or seen before, the' immortal duck' became a' immortal' after being eaten carelessly. Shenxian Duck in Sichuan cuisine, also called Nanfang Duck, is a traditional classic dish. It is famous for its awe-inspiring atmosphere, elegant shape, bright red color, soft meat, tender slag, delicious and delicious taste, thick juice and happiness for all ages. Because of its old age and longevity, the' living immortal' with lost teeth can chew and swallow, so it is named' Shenxian Duck'.
Ladies and gentlemen, look at this little duck. It's insignificant and insignificant, but with its delicious mouth, a pair of skillful hands and cooking skills, it has become an unparalleled delicacy in the world. No matter its color, flavor and taste, it can't help but be amazed, applauded and memorable. The interesting experience of this famous duck born in the rat hole, and the customs and customs of western sichuan bazi, which makes the eater linger for a long time. From this, it can be concluded that Donald Duck and rubber duck are absolutely afraid to go to even the land of abundance that people are eager for on the earth.
Sichuan provincial annals? Deputy Editor-in-Chief of the Editorial Committee of Sichuan Annals; Sichuan cultural person; Sichuan writer.