Eight Treasures Spicy Sauce
Eight Treasures Spicy Sauce is one of the famous Shanghai specialties. It is made of eight kinds of poultry, meat, vegetables and fruits as the main raw materials, through mixing and stir-frying. The flavor is spicy, hence the name "Eight Treasures Spicy Sauce". Because of the variety of raw materials, the dish is rich in color, moist and shiny, fresh and slightly spicy, salty and sweet.
White Chicken
"When it comes to white chicken, you have to count Xiao Shaoxing" has become the mantra of many Shanghainese. Because "Xiao Shaoxing" selects the famous "three yellow chicken" produced in Pudong area of Shanghai, the quality is good, the flavor is delicious, and has won the favor of the majority of customers. "Little Shaoxing" has also become a famous restaurant in Shanghai.
Ming eel
Eel
Eel
Eel, also known as eel, eel, eel, river eel, is one of the most valuable freshwater fish. Because it is rich in vitamin A, plus the meat flavor is delicious, known as "water ginseng". The eel likes darkness and is afraid of light, and comes out at night and day, especially likes to play in the wind and rain. It is very adaptable and will not die even if it is out of water for a long time. Nowadays, people have started to breed eels artificially to meet the market demand. Eel can be steamed or braised. When steaming, first disembowel the eel, then remove the head and tail, cut the eel into small sections of 2-4 centimeters long, put them in a pot and add the spices of wine, ginger, green onion, oil and etc. After steaming, they can be eaten. Steam can be eaten. Its flavor is both tender and fresh and fat, very tasty. Braised, the eel will be cut into small sections of the eel, first into the frying pan fried golden brown, fish out another pot into the lard, sugar, soy sauce and other condiments fried into jujube red, and then the fried fish into the section, cooked and put on the bamboo shoots, mushrooms and other ingredients, and then thickened with water starch, dripping cooked oil can be loaded into the pot to be eaten, the taste of the oil is not greasy, fresh and fat, tender and tasty. Because of the high nutritional value of eel, and very good flavor, so become a feast on the top dishes.
Crispy Pigeon
The pigeon is about 28 days old and weighs 8 taels or 1 catty. Under the chef's careful preparation, it is roasted to a charred brown color, and with special seasonings, the meat is tender, with a crispy texture, which is suitable for both the young and the old. Crispy pigeon is also known as one dollar pigeon. Customers can buy this authentic Shanghainese specialty for as little as 1 yuan after spending a specified amount of money in the restaurant. This is a typical example of eating big dishes and spending small amounts of money.
City God Temple pear paste candy
Legend has a history of more than 1300 years. more than 100 years ago, Shanghai City God Temple opened a fruit paste candy store, due to the owners of the good management, so that the City God Temple pear paste candy famous in China and abroad. This sugar is divided into two categories of healing pear paste sugar and colorful pear paste sugar. Therapeutic pear paste candy has the effect of relieving cough and asthma, and generating fluid and appetizing. It is made of almonds, tangerine root, poria, half-summer, winter flowers, forewill, orange red and other medicinal herbs and sugar, which are refined by decocting. Fancy Pear Candy is made with Chinese herbs such as sand nuts, hawthorn, cloves, Buddha's hand, woodruff and white sugar. It is now sold exclusively by Shanghai Pear Paste Sugar Shop in Yuyuan Mall.
Hunan specialties
Dry-pot tofu with roe
The roe is rich in proteins, fats, lecithin and a variety of vitamins and amino acids, which is very nourishing
Cooked with tofu, the nutrients are integrated into the tofu. The dish is soft, sticky and flavorful, with
red peppers, fresh and spicy.
The main ingredients: roe, tofu
Seasoning: red pepper, broth, salt, MSG, chicken powder, chili sauce, bean paste, ginger, sesame oil, refined
Oil
Production process: 1. Cut the tofu into small pieces, and then fry them in 60% of the heat of the refined oil.
2. Put the refined oil in the pot and heat it up, put in ginger, roe and broth and cook for 2 minutes, put salt, monosodium glutamate,
chicken powder, chili sauce, bean paste, add tofu and red pepper and simmer for 1 minute, and when the juice dries up put it in a dry pot,
淋上芝麻油即可上桌.
Note: 1. tofu into the pot should not be more flipping, so as not to turn rotten not shaped.
2. You can also use red oil instead of sesame oil for flavor.
Pot red simmered deer brisket
Deer brisket, tender meat, less fat, sweet taste and warmth, can be complementary to the five viscera, regulating blood. Radish is
has "earth ginseng" said, the two blend of cooking dishes in addition to color, taste, appetizing, more both
have the effect of nourishment, it is a rare good.
This dish is rich in nutrients, red color, fresh, soft and delicious.
Main ingredient: deer brisket
Accessories: carrots, white carrots
Seasonings: salt, broth, MSG, chili sauce, chicken powder, soybean paste, ginger, scallions, refined oil
Production: 1. deer brisket washed clean, boiled with water, and cut into small cubes.
2. In a pot of refined oil, heat up the bean paste, ginger, scallions and salt, monosodium glutamate (MSG), chili sauce,
chicken powder stir-fry flavor, add the deer preserved and broth, simmering for 30 minutes, add the carrot pieces, white carrot pieces continue to
burn until the deer brisket is soft and rotten.
3. Fill the pot, you can bring the fire to the table.
Note: 1. carrots White carrots were peeled and cut into pieces.
2. Stir-fry ginger, green onions and other seasonings in 50 percent hot oil
Sichuan cuisine is Sichuan cuisine
Sichuan cuisine is of course Sichuan cuisine ah ~ I like to eat ~ Sichuan cuisine focuses on spicy ~ Chongqing cuisine focuses on spicy ~ ~ ~ and the taste of the Sichuan cuisine is heavy ~ you eat like we have shredded meat in fish ~ belongs to the Sichuan cuisine ~ there is also back to the pot of meat ~ and then to give you a look at the introduction of a ha:
The history of the Sichuan cuisine has a long history at home and abroad, and the history of the Sichuan cuisine has been a long time. Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad. Sichuan is known as the land of Bashu, known as the "Land of Heaven", is located in the upper reaches of the Yangtze River, the climate is mild, abundant rainfall, surrounded by mountains, rivers and streams, rich in grain and oil, vegetables and fruits in all seasons, livestock and poultry varieties, mountain hills specializing in bear, deer, roe deer, roe deer, silver fungus, cordyceps, bamboo shoots, and other mountain treasures such as wild food, rivers and lakes and river groups, Ya fish, rock carp, Chinese sturgeon. Superior natural environment, rich in specialty resources, all for the formation and development of Sichuan cuisine provides favorable conditions.
Sichuan cuisine is represented by two local dishes in Chengdu and Chongqing, with well-chosen ingredients, uniform specifications, distinctive levels and clear coordination. Characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" (chili peppers, peppercorns, pepper) and fresh ginger. Seasoning methods are dry burning, fish, strange flavor, pepper, red oil, ginger, sweet and sour, lychee, garlic and other composite flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one pattern, a hundred dishes, a hundred flavors. In cooking methods, it specializes in stir-frying, sliding, stir-frying, popping, stir-frying, deep-frying, boiling, simmering and so on. Especially small fry, small fry, dry stir-fry and dry burning has its own unique features. From the high-level feast "three steam nine buckle" to the public casual meals, folk snacks, home-style, etc., a wide variety of dishes, novel styles, fine workmanship. Its representative dishes are: Gong Bao Chicken, dry-roasted fish, back to the pot of meat, Ma Po Tofu, husband and wife lungs, camphor tea duck, dry-frying shredded beef, strange flavor of chicken, lampshade beef, shredded meat, boiled beef and so on.
[Kung Pao Chicken]
"Kung Pao Chicken," also known as "Gong Bao Chicken," is one of Sichuan's most famous traditional dishes, and has spread throughout the country. According to legend, it was named after the favorite dish of Ding "Gongbao" (official name), a governor of Sichuan during the Qing Dynasty.
Method: take the tender rooster breast, wearing a flower knife cut into square dices, with soy sauce, refined salt, wet starch sizing, into the dry red pepper, pepper oil in the frying scattered, add green onions, ginger, garlic, cooked peanuts, and then cooked sugar, vinegar, salt, monosodium glutamate, meat broth and the gravy can be made.
This dish is fresh and tender, spicy and not explosive, slightly sweet and sour.
[Mapo Tofu]
"Mapo Tofu" is a traditional Sichuan dish, famous both at home and abroad. According to legend, at the end of the Tongzhi period of the Qing Dynasty, a woman surnamed Chen in Chengdu, with slight facial pockmarks, operated a snack bar at Wanfu Bridge outside the North Gate, and the tofu made by her store was red in color, spicy and fresh, and was very popular among the public, thus giving it its name.
This dish should be made with tender tofu, minced beef, tempeh, green garlic cloves, chili powder and pepper powder.
Method is: first cut the tofu into square cubes, put boiling water through the scalding fish, and then stir-fry minced beef, add salt, tempeh, chili powder, broth, tofu, boil until bubbling, and then add soy sauce, green garlic saplings, thickened to serve, and then sprinkled with paprika.
This dish is characterized by numbness, spiciness, hotness, freshness, crispness, tenderness, and reddish color.
[Husband and Wife Lung Slices]
According to legend, in the 1930s, Guo Chaohua and his wife in Chengdu set up stalls along the street to sell slices of lung for the industry, because of the fine production, the flavor is unique for the masses of people like to eat, "husband and wife lung slices," hence the name. After the development of the store for the operation, the material to meat, heart, tongue, belly, head, skin, etc. instead of the initial lung, the quality is more improved, has become one of the famous dishes in Sichuan.
The method is: beef, beef clean, blanch through, into the pot, plus the old brine and pepper, cinnamon, star anise spice packet, boil with a slow fire after cooking about two hours. Boiled beef, beef mixed cut into slices, into the plate; scoop some of the old marinade, plus monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce, poured on the beef, beef mixed, and then sprinkled with crispy peanut rice, sesame noodles can be.
The flavor is spicy and thick.
[Camphor Tea Duck]
"Camphor Tea Duck" is a kind of smoked duck, after pickling, smoking, steaming, frying and other processes. The production of sophisticated, strict requirements, the dish color golden red, crispy outside and tender inside, with camphor and tea special flavor, is one of the famous dishes in Sichuan Province.
Take the whole net male duck, first with pepper, salt impregnation for four hours, and then put the boiling water pot scalding skin stereotypes, and then camphor leaves, flower tea, cypress branches, sawdust smoked to the skin of the duck into a deep yellow color, take out, the duck skin smeared with the bad juice, Shaojiu, pepper, monosodium glutamate, and into the sauce, on the drawer steamed for two hours to take out, let it cool, and then cut into a barcode in the plate can be.
[Weird taste of chicken]
"Weird taste" is a special flavor type of Sichuan, salty, sweet, spicy, hemp, sour, fragrant, fresh seven flavors, but not each other pressure taste, there is a special flavor, so it is known as "weird taste".
"Weird chicken" is the representative dish of Sichuan weird flavor type, choose tender rooster, slaughtered and washed clean, gutted, put into a pot of water and cooked to just cooked, fished out, thrown into the cool, cut into small pieces, chicken skin side up into the plate, poured with cooked sesame seeds, red soy sauce, soy sauce, sugar, vinegar, chili oil, pepper powder, sesame oil, The sauce is made of cooked sesame seeds, soy sauce, sugar, vinegar, chili oil, pepper powder, sesame oil, and monosodium glutamate.
[Dry-fried beef]
"Dry-fried beef", is the beef tenderloin cut into thick silk, plus refined salt, soy sauce, vinegar, pepper, [left rice right old] bad sauce, Pixian soybean paste, chili pepper, sesame oil, ginger, using the method of stir-frying the water in the meat stir-fried, and then dissolve into the various seasonings of the Taste. Beef crispy, slightly spicy, memorable, is a special flavor of Sichuan dishes.
[Lampshade Beef]
This dish is made from the tendon meat of the hind leg of the cow, which is sliced, marinated, cooled, baked, steamed, deep-fried, fried, and other seven operating procedures, and the method of production is elaborate and highly technical. The color of the dish is red, spicy, dry and fragrant, with a long aftertaste, and is named after its thin slices of meat that can penetrate the shadow.
The specific operation process is: the beef slices paved, sprinkled with refined salt, rolled into a tube, drying to bright red (drying 14 hours in the summer, drying 4 days in the winter), drying in the oven, cut into small slices of steam on the drawer for 1.5 hours, take out, and then put into the 30% of the heat of the oil to fry through the salts out; spoon into the bottom of the oil, put the ginger block to fry out the aroma of the salts out, put into the meat, cooking on the use of Shaojiu, paprika, sugar, taste of the wine, paprika, pepper powder, sugar, monosodium glutamate, five-spice powder and into the sauce, served, drizzled with sesame oil can be.
What do you think? When it comes to Chinese food, it's all about taking and taking and taking! ^_^ I can't type this up because of word count limitations
This is the first time I've ever typed this up.