According to legend, Chen Youliang, the son of a fisherman at the end of Yuan Dynasty, rewarded soldiers after the Jiuyang Uprising and captured Mianyang County. His wife cooked the meat, fish and lotus root herself, mixed the rice with seasoning, put it in a bowl and steamed it with strong fire. The steamed meat, fish and lotus root are delicious and harmonious, which makes the soldiers full of praise. Since then, people have had the custom of entertaining guests with "three steams".
Later, the content of "third-rate" became wider and wider, and the production became more and more elaborate. From the original steamed meat, steamed fish and steamed lotus root, it has evolved into steamed meat, steamed fish and steamed vegetables, and then many special varieties have been added, such as steamed meatballs, steamed catfish and steamed snails with chrysanthemum. Authentic Mianyang three steamed, thin, rolling, rotten and light, integrating color, fragrance, taste and nourishment. The meat is fat but not greasy, the fish is tender but not fishy, and the food is light but not lacking. Fresh, tender, soft and original, fully retains the nutrition of food and meets the requirements of healthy diet.
The chef of the hotel said that the practice of Mianyang three steaming is not complicated. When making rice noodles, first put rice and glutinous rice into a pot in proportion, stir-fry until slightly yellow, then naturally cool, then beat the fried rice into fine particles and sieve. Steamed white rice flour (soy sauce, fermented milk, etc.). None of them are used for steaming rice noodles), and coarse rice noodles are steamed red (steamed rice noodles use heavy-colored seasonings such as soy sauce and fermented milk).
When cooking steamed meat, slice pork belly with skin and add salt, cooking wine, pepper and fermented milk. And marinate for 1 hour, fully taste, and then stick a proper amount of coarse rice flour on the surface of the marinated pork belly slices and put them in a steamer. When cooking steamed fish, the grass carp is peeled, boneless and sliced, and marinated with salt, cooking wine, pepper and pepper oil for 1 hour, which is full of flavor. Stick the fine rice flour evenly on the surface of the marinated fish fillet, and then put it in a steamer.
When making steamed vegetables, wash the vegetables, control the humidity, cut into sections, and add appropriate amount of salt, monosodium glutamate, pepper oil, etc. Marinate it a little and let the water out a little. Stick the fine rice flour evenly on the surface of slightly pickled vegetables, and then put it in a steamer.
The pork belly steamer is put into the steamer and steamed for 45 minutes, then into the fish steamer and steamed for 15 minutes, and then into the vegetable steamer and steamed for about 7 minutes. Then pour the secret sauce on the steamed pork, steamed fish and vegetables, and decorate with coriander and red pepper powder. Other features of "Three Steams", such as steamed meat balls with powder, steamed fish with powder, and steamed snails with chrysanthemum, are similar.
I can't wait to taste the steamed sheep, which is steaming hot and fragrant. I just feel that the steamed pork is soft and waxy, fat but not greasy. Steamed fish with powder is tender and juicy, and the meat is fat and beautiful; Steamed rice noodles have moderate taste and are light and delicate. The fragrance of rice noodles is wrapped in the original fragrance of vegetables and meat, which is memorable after eating.
Mianyang Sanzheng is favored by diners from all directions because its cooking method coincides with the principle of "rolling, light and rotten" in Chinese cuisine, and its rolling can stimulate blood; It is very light and can adjust six flavors; Rotten, you can see its true colors-this is the essence of "Mianyang Three Steams".