What are the specialties of Dazhou snacks
Dazhou is a prefecture-level city under the jurisdiction of Sichuan Province, located in the eastern part of Sichuan Province, so what are the specialties of Dazhou snacks? Let's take a look at the following!
Dan Dan noodles
Introduction
Dan Dan noodles is a very common in Sichuan folk and has a special flavor of a famous snack. The name comes from the fact that the noodles are often sold by vendors. This noodle red color, winter vegetables, sesame sauce, spicy and sour flavor prominent, fresh and not greasy, spicy and not dry, can be called the best of the Sichuan noodles. Its noodles are thin and smooth, and its main condiments include red chili oil, minced pork, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and scallions, etc. The taste is oily, spicy and relatively palatable.
History
Dandanmian is a very famous snack in Sichuan, with a history of hundreds of years. It is said to have been created in 1841 by a Zigong peddler nicknamed Chen Baobao, and it was called dandanmian because it was sold along the streets in the early days by a flat-bottomed man with a shoulder.
The so-called "shaved head pick - a head of hot", dan dan noodles pick is the same: this end is a briquette stove, on top of which sits a pot, which of course is the hot water, and the other end of the dishes, seasonings and wash the bowl of water bucket. Then you can pick up a flat burden on your shoulder and wander down the street, wobbling and trembling, calling out "dan dan mian, dan dan mian" (dan dan mian, dan dan mian noodles).
The origin of dan dan noodles varies, but it is generally agreed by the masters of the three main schools of Sichuan cuisine that they originated in the eastern part of the country. The reason is very simple, the three major schools of Sichuan cuisine, the upper river gang (Rong faction), the small river gang (salt gang cuisine), the lower river gang (Yu faction), each using chili peppers in a different way, and the use of chili peppers in the dan dan mian is the use of the lower river gang. One of the main ingredients (Chuan Dong Cai, or old pickles as they are called in eastern Sichuan. Not Chuan Dong Cai). It is a specialty in the Dazhou area. The Zigong Yibin range uses Brussels sprouts. So it can be clearly said that dan dan noodles are from the east Sichuan Dazhou area.
Practice
First of all, the noodles, in fact, is the provincial people called the noodles brine or topping. The Sichuan people used to categorize the noodles into three kinds of noodles: noodles in soup, noodles in thin sauce and noodles in dry sauce. Noodles in soup are those with soup, such as braised beef noodles, beef noodles in clear soup, and chicken noodles with mushrooms; noodles in thin marinade are those that are thicker and usually have thickening, such as noodles with marinade and eel noodles with garlic; and noodles in dry marinade are those that are stir-fried, and are usually drier and more flavorful, such as noodles with mixed sauces and dan dan mian noodles. Dan Dan Noodle's noodle bashfulness is very characteristic, we used to call it "crispy bashfulness", we know it is delicious as soon as we hear the name, it is not troublesome to make it: take pork leg meat and chop it into minced meat, dissolve the sweet noodle sauce with a little bit of oil; then put the pot on the fire, put a little bit of oil on the fire and heat it up, and then put down the minced meat and stir-fry it, add wine and stir-fry it to dry the water, season it with salt, pepper and MSG, then put in a proper amount of sweet noodle sauce. Then put the right amount of sweet noodle sauce stir fry, minced meat presents attractive tea color (if the color is lighter, you can add a little soy sauce), slightly spit oil on the pot and put it aside. Don't be seduced by the aroma and can't resist stealing a couple of mouthfuls, you'll probably turn the noodle bashfulness into a dish :) On to the seasoning. The seasoning for Dan Dan Noodles is very varied: salt, monosodium glutamate (MSG), soy sauce, vinegar, chili oil, sesame oil, sugar, crushed rice sprouts, chopped green onion, and a little bit of `fresh' broth, and some people even put in crushed peanuts and sesame seed powder to add flavor. It may seem like a lot of work, but that's where the Sichuan chefs come in.
Dengshou Beef
Introduction
Dengshou Beef is a traditional Han Chinese dish from the Dazhou and Chongqing areas of Sichuan. It has a history of more than 100 years. It is made by slicing the tendon of the hind leg of the cow, and then marinating, drying, baking, steaming, frying and stir-frying. It is spicy, sweet and very popular. It is named after the thin and wide slices of meat, which can be seen through the shadow of the lamp and have the effect of folk shadow play. Beef slices as thin as paper, bright red color, taste spicy and fresh crisp, chewing, aftertaste. The market production "lampshade beef" products brand, Chongqing and other places also appeared a lot of brands, but the most authentic or for Dazhou local brand "lampshade" brand.
History
Legends
According to legend, this dish is more than 80 years ago, Liangping County, an artist surnamed Liu came to Dazhou to make a living as a corned beef, but the business was slow, so he had to seek new ideas and create a thinly sliced beef jerky. Whenever dusk came, he set up a stall in the downtown area, specializing in selling this kind of beef jerky. In order to attract customers, especially in front of the food stalls open a large and thin slices of beef, behind the point of an oil lamp, reflecting the beef slices and red and bright, the shadow of the lamp can be seen vaguely, very attractive to passers-by. Taste, spicy and crisp, people call it "lamp shadow beef". Since then, near and far the name, business more and more prosperous. It has been passed down to the present day, and the name is well known.
Legends
According to legend, more than 1,000 years ago, Yuan Zhen, a poet of the Tang Dynasty who served as imperial censor, was offended by eunuchs and old-fashioned bureaucrats, and was relegated to Tongzhou (now Dazhou) as a horse. A yen Zhen to a hotel to drink, drink dishes in the beef slices of thin flavor, no dregs in the mouth, he was quite appreciated, and immediately named it "lampshade beef". Lampshade, that is, shadow theater, with the light made of animal skin or cardboard silhouettes of the characters projected onto the curtain. With the "lampshade" to call this beef, see the thinness of its meat, thin enough to be able to see through the light, as in the shadow theater curtains.
In the Guangxu period of the Qing Dynasty, there was a man surnamed Liu in Liangping County who lived in Dazhou and started his business as a barbecue and marinated meat. At first, he made thick and hard slices of five-spice beef, which was difficult to chew and easy to stuff teeth, so the market was not good. Later, Liu's day and night thinking, gradually improved, the beef cut large and thin, first marinated in flavor, and then baked on the fire, sold also drizzled with sesame oil. The beef thus produced is crispy and delicious, and is very popular in the market. Liu businessman business is booming, and thus become rich. Other people see profitable, have imitated, lampshade beef gradually become a major product of Sichuan.
Practice
Deng Ying Beef is not ordinary, its selection and workmanship are very careful. A cow can only take a few pieces of its leg tendon meat, tenderloin each, a *** only about 10kg. Cut into very thin slices of meat with a long knife, with licorice, cloves, fruits and other more than 10 kinds of spices after mixing, will be laid on a bamboo fan, after exposure to the sun to remove moisture, put into a special oven, control the temperature of the baking until cooked, loaded into a bamboo tube lined with greaseproof paper or paper canisters, seeped full of pure sesame oil, withdrawn on the small amount of pepper to seal, to be flavored into it. At present, the main origin of the lampshade beef is Dazhou and Chongqing, the two places in the long-term development of the product, and each has its own flavor. A U.S. animal husbandry experts to Dazhou City to study the lampshade beef, said the lampshade beef is not only a unique flavor of food, but also a wonderful crafts, fully able to occupy a place in the international market.
Stone Pot Fish
Introduction
"Stone Pot Fish", also known as "Jinfu Fish", is one of the most famous dishes in Hunan cuisine. It is a very popular way of eating in Dazhou. Its production method is unique, with a large granite rock chiseled into a stone pot with two ears, the fish will be placed in the stone pot cooking and frying, and then, coupled with a variety of spices, mainly chili peppers, and then add some tonic herbs made. During the Kangxi period in the early Qing Dynasty, there was a small store on the banks of the Xiangjiang River in Changsha that specialized in making a "stone pot fish" with a unique flavor. When Emperor Kangxi traveled to the south of the Yangtze River, he tasted this dish in this small store and felt that the taste was so delicious that he was so pleased that he was pleased to write the name of this dish as "Jinfu Fish". Since then, the "stone pot fish" has become "Jinfu fish", and this small store is also named "Jinfu Lin".
Methods
Ingredients: Grass carp about 1800 grams, 5 grams of ginger, 5 grams of green onion, 20 grams of mushrooms, 10 grams of jujubes, 5 grams of wolfberries, 50 grams of tomatoes, 10 grams of scallions.
Seasonings: salt 16 grams, 15 grams of monosodium glutamate, 3 grams of chicken essence, 8 grams of pepper, 10 grams of cooking wine, an egg, 20 grams of starch, 2250 grams of broth, 150 grams of lard.
Production:
1, will be red dates, goji berries with warm water to soak soft, mushrooms cut strips, scalded with hot water once, tomato slices, small onions cut into segments to be used.
2, grass carp scales, gills and viscera, wash clean, chopped off the head and tail, boneless, the fish meat razor blade into 5 cm long, 0.3 cm thick slice, fish head split, fish bone chopped into 5 cm long diamond-shaped block, rinse clean.
3, fish head, fish bones with 3 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of chicken broth marinated for 10 minutes, fish slices with 3 grams of salt, 5 grams of MSG, 5 grams of wine marinated for 10 minutes with egg white and starch sizing to be used.
4, frying pan into the lard burned to 60% hot, into the onion joints, ginger slices stir-fried, poured into the fish bones, fish head frying in medium heat, cooking 5 grams of cooking wine, pouring into the broth, with medium heat to boil to a small fire to beat the floating foam, add 10 grams of salt, 5 grams of monosodium glutamate, 8 grams of pepper to taste, to be ripe when the bones of the fish, fish bones, fish head, and put it into the burning hot stone pot.
5, the marinated fish fillets into the fish bone soup pot slip cooked, and then with the soup poured into the stone pot with fish bones, sprinkled with jujubes, goji berries, tomato slices, mushroom strips, scallion segments can be.
Characteristics: The soup is thick and white, salty and light, and rich in nutrients.
Comments: Put fish bones in the soup, the soup is delicious, and the fish fillets taste good.
Shunjiang pancakes
Introduction
Shunjiang pancakes, pasta, spicy, salty and fresh, crisp and tasty. Cooking method: branding. Flour under the salt to make a soft noodle, cooking into a pancake. Soy sauce, vinegar, red oil and other flavors to be used. Take a pancake, smear mustard appropriate amount, put in the mixture of vermicelli, bean sprouts, shredded carrots, shredded scallions, rolled into a tube, one end of the seal, one end of the open, pour in the seasoning, can be eaten. Operation: cook the pancake and spread it over a low fire in a cloudy pan.
Methods
Ingredients: High-gluten flour (300ML)
Seasonings: fine rye flour (400ML), milk (400ML), yeast (15g), salt (moderate), light syrup (moderate), butter (50g), sugar (moderate), fennel (1 teaspoon), cumin (1 teaspoon)
Seasoning: Rye Flour (400ML), Milk (400ML), Yeast (15g), Salt (moderate), light syrup (moderate), butter (50g), sugar (moderate), fennel (1 teaspoon), cumin (1 teaspoon). 1 tsp)
Directions: 1 Ingredients Preparation
2 Tools Preparation: 2 rolling pins: one smooth and one with teeth.
3 Grind the large and small cumin into a coarse powder.
4 Crush the fresh yeast in a large bowl and add the sugar.
5 Melt the butter over heat, add the milk, syrup, large cumin and salt and mix well.
6 When the temperature cools to 37 degrees pour in the yeast and stir to dissolve the yeast and sugar.
7 Add the powder and knead to form a smooth dough for fermentation.
8 When the dough has doubled in size, divide it into 20 small balls.
9 Roll out the dough with a smooth rolling pin first.
10 Roll out again with a toothed rolling pin.
11 Place in a pan over medium-low heat and cook until slightly browned on both sides, about 2 minutes per side.
Dry Roasted Rock Carp
Introduction
Dry Roasted Rock Carp is one of the traditional Chinese dishes of Sichuan, belonging to the Sichuan cuisine. It is made of Sichuan specialty rock carp and pork deep-fried and broiled. For the Sichuan banquet dishes in the treasures. The color of the dish is golden yellow with red light, the fish meat is tight and tender, the taste is fresh and spicy.
For the Sichuan banquet dishes in the treasures. The color of the finished dish is golden with a bright red, the fish meat is compact and tender, the flavor is fresh and spicy. Rock carp, also known as black carp, is distributed in the upper reaches of the Yangtze River and the Jialing River, Jinsha River system, living in the substrate of the rocky deep-water layer, often in between the rocks, the body is thick and rich, the meat is compact and tender. The dry-roasted method is unique to Sichuan chefs, which is to use a large amount of fresh meat broth with flavoring, and roast the fish until the juice is dry and flavorful, which is known as "self-gravy" and "natural collection of juice" in the Sichuan culinary world.
Selected rock carp a tail, remove the scales and disemboweled to take the viscera, wash, fish body on both sides of the graver, smeared all over the Shaoxing wine, salt, into the frying pan fried to the skin wrinkles and then fish out. Pan for cold oil, gradually increase the temperature stir-fried bubble chili peppers, finely chopped bean curd, ginger and garlic, to the aroma that seepage of fresh broth burned to taste fragrant, hit the taste of slag. Fish and fried crispy pork, salt, mash juice, sugar, vinegar into the pot with the burner, to be the soup boiled and then moved to a small fire burn, until the juice is thick fish into the taste that is.
Practice
Raw materials:
Rock carp 1000 grams, 50 grams of garlic, 125 grams of fat ham, 5 grams of salt, Pixian Douban 50 grams, 5 grams of monosodium glutamate, 50 grams of mash, 50 grams of mash, 5 grams of sugar, 50 grams of wine, 5 grams of vinegar, 40 grams of pickled red chili peppers, 750 grams of broth, 40 grams of ginger, cooked Vegetable oil 2000 grams, 50 grams of green onions
Cooking method:
1. The net rock carp body on both sides of each graver five or six knives (knife distance 3 cm, 0.5 cm deep), with Sichuan salt (3 grams), Shaoxing wine wipe the whole body, marinated in flavor. Ham cut into 0.5 cm grains; green onion cut into 0.5 cm grains; ginger and garlic cut into pieces; pickled chili pepper, PI County bean paste chopped fine.
2. frying pan on high heat, under the vegetable oil burned to seventy percent heat, into the fish frying until the skin is slightly wrinkled when lifted. Pot to stay 50 grams of oil, burned to 40% hot, under the bubble chili pepper, bean stir-fried excellent, mixed into the broth to burn, after the taste, beat the slag without. Fish and ham into the grain, add ginger, garlic, Sichuan salt 2 grams, wake up bad juice, sugar, moved to a small fire on the grits until the juice will dry, fish cooked to taste, add monosodium glutamate, vinegar, green onions, the pot lifted gently shaking, while constantly scooping up the pot of soup, poured on the fish to bright oil to see the juice, the pot into the strip plate into the pan that is complete.
"Bailey Gorge" Brand Old Bacon
Introduction
"Bailey Gorge" Brand Old Bacon is produced by the Bailey Gorge Bacon Products Factory in Fan Kuai Town. The "Bailixia" brand old bacon is produced by Bailixia bacon products factory in Fan Kuai town. Fan Kuai Town is located in the depth of Baili Gorge, which is a selenium-rich zone, and still maintains the natural environment of green mountains, green water and no pollution, which is a rare treasure trove of green food raw materials. The product is made from pure farmyard pig meat and smoked with pure cypress, its flavor is strong and fragrant, which makes people want to salivate. The product has been sold to Beijing, Shanghai, Guangzhou, Chongqing, Chengdu and other places.
Dafeng Mutton
Introduction
Dafeng Mutton is a famous Han Chinese dish in Dazhou, Sichuan. The dish is cooked with a unique recipe based on the basic raw materials of the small Tushan Toushou number which is naturally raised in the local mountainous area. Based on the biggest feature is not greasy, no stink, comfortable taste, nourishing and nutritious, cooked series of dishes have their own characteristics, aftertaste. The main dishes are: hot and sour lamb liver, raw explosive lamb belly, dry-fried shredded lamb, braised lamb hooves, clear soup (red soup) stewed lamb, milk lamb kidneys, clear soup lamb blood, lamb kidneys soaked in wine, and so on.
Especially the most distinctive clear soup (red soup) stewed lamb, with fine lamb as the main ingredient, with turnips, potatoes as a supplementary material, plus sand ginseng, sliced and natural spices cooked. Characterized by tenderness and softness, not greasy, not gagging, no stink, sheep soup after mouth, summer and winter tonic effect.
Xu Duck Hand Torn Duck
Introduction
Xu Duck (Hand Torn Duck) is one of the famous dishes of Xuanhan Han in Sichuan Province, which is made of ducks reared by the Baili Gorge Tujia people in the depths of the Dabashan Mountains, and has a unique flavor and taste that has been created by Xu Daijian, who inherited the traditional craft and practiced for many years. It is a delicacy with unique flavor.
Dazhou City, Sichuan Province, Xu Duck hand-torn duck is the use of the depth of the Daba Mountain Bailixia Tujia raised duck, Xu Daijian inherited the traditional craft, through years of repeated practice to create a unique flavor of the delicacies of food. Product a listing by the consumer's praise, exported to the province and beyond, is the Tenth Sichuan Provincial Games designated food, praised by the 22 national delegations, won the first Dazhou City Tourism Commodity Competition Award.
"Xu duck" hand-torn duck using traditional recipes, combined with modern new technology in a unique process, after more than ten procedures refined processing and become, the selection of fine materials (countryside pure duck), unique flavor, fragrance through the bone, fresh color and taste, oil and not greasy, high-temperature sterilization, vacuum packaging, is a gift for friends and relatives of the best, go out! It is a good gift for friends and relatives, the preferred food for traveling, and also a delicious dish for home life.
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