2. Boiled chicken. Features: White-cut chicken is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor. The practice is: use local chicken below 1kg, wash it and soak it in slightly boiling water for about 15min, during which the chicken is lifted out twice, then cooled in water, and the skin is dried and mixed with cooked peanut oil. When eating, prepare minced ginger and shredded onion with salt, pour it in cooked oil and dip it in a dish. White-cut chicken skin is smooth and smooth, light and delicious. The famous Panxi restaurant, boiled chicken, won the Jinding Award for quality products of the Ministry of Commerce. In addition, Qingping chicken is also a kind of white-cut chicken. .
3. Gold medal roast suckling pig. Features: It was named after the "Jinding Award" awarded by the Ministry of Commerce, and it is a rare Cantonese cuisine at the banquet. The skill of roast suckling pig was also quite exquisite in the Northern and Southern Dynasties, with a history of more than 1,4 years. Its practice: take the pig and gut it, and get a pig body weighing 5 kilograms. After pickling, smearing sugar, and turning it on a charcoal fire, it is called "open-hearth suckling pig". There are two ways to roast suckling pigs in Guangzhou: one is to burn them with smooth skin, with slow fire and less oil; There are also those who burn it into hemp skin (or skin), and the fire is flourishing. When burning, they are constantly coated with oil, and the skin of suckling pigs is loosened by the bubbles exploded by oil. This kind of pockmarked suckling pig has golden skin color, sesame-like bubbles are evenly distributed, the surface layer size is the same, the cortex is more crisp, and "the entrance disappears". When eating suckling pigs, it is often accompanied by white sugar, thousand-layer crisp, sweet sauce and so on. .
4. Shahefen. Features: Shahefen is a popular rice product in Guangzhou. Therefore, Fen originated from sha he and got its name. Its practice is to soak rice in Jiulong Spring on Baiyun Mountain, grind it into pulp, steam it, and cut it into strips. Shahefen has a history of more than 1 years. Its powder is white, thin and tough, and its eating methods include dry frying, wet frying, soaking (soup powder) and cold salad. Shahe Hotel has a special banquet for Shahe powder. Apart from salty food and sweets, it is also made of colorful Shahe powder by juicing various fruits and vegetables, which is colorful and tastes different. .
5. Mapo tofu. Features: Mapo Tofu is also called Chenmapo Tofu or Chenmapo Restaurant, which is very famous in Chengdu. It is said that after Mapo tofu was introduced to Japan, it was made into "Mapo tofu" which can be eaten quickly in bags. Chen Mapo Tofu, a famous Sichuan dish, has a long history. At the end of Xianfeng in the Qing Dynasty, a man named Chen Chunfu opened a "Chen Xingsheng Restaurant" at Wanfuqiaotou outside the north gate of Chengdu, selling universal rice and vegetarian dishes. The proprietress was called Chen Mapo because she had smallpox when she was a child and left a scar on her face. The husband and wife, the man running the hall and the woman running the kitchen, cooperated very tacitly. There is a big grain and oil warehouse near the restaurant. The porters have arrived here with grain and oil, and they have to stop here for dinner at noon. Chen Mapo learned that porters should eat spicy, hemp and hot food, so she cooked tofu with more pepper and pepper to make tofu hemp, spicy, tender and fragrant. The red tofu was served on the table, and the porters all praised it after eating it. Since then, this tofu dish has become famous, and even the old residents in Chengdu have come to taste it, and the business is very prosperous. People call it "Chen Mapo Tofu" in order to distinguish it from the tofu cooked in other restaurants. This kind of address is not only harmless, but also intimate. What is appreciated is the superb skill of the proprietress in cooking tofu. The main feature of "Chen Mapo Tofu" is the production of tofu and beef. The "hanging tofu" made in this shop is tender and white, and the cooked tofu is not rotten or broken, and it looks good in pieces, and it is hot and fragrant in the imported food; The beef granules in the bean curd are even, crisp and delicious, and then with the original soup and red oil, add a proper amount of pepper and pepper to cook, and it becomes a delicious "Chen Mapo bean curd". "Mapo Chen is still famous, and tofu is the best." With the popularity of "Mapo Tofu" increasing, Sichuan cuisine restaurants inside and outside the province also started Mapo Tofu, and it also spread to Japan in the 195s. Although Chen Mapo, who has no children or daughters, has long since passed away, her cooking skill of cooking braised tofu has been passed down by future generations, and has always maintained its original characteristics, and it has survived for more than 1 years. Features: Chen Mapo's tofu has a long history. Tofu is served in a blue porcelain flowered tall bowl. There is a layer of red oil floating on the tofu like white jade, sprinkled with pepper noodles and served with green garlic seedlings, which looks good and delicious. There are other kinds of tofu dishes in Chen Mapo's shop. Address: No.197, Xiyulong Street, Chengdu. Transportation mode: Take bus No.3, No.5, No.16, No.48 and No.56 and get off at Xiyulong Street. Tel: (28)6754512 Price level: RMB 1 Parking fee: can I make a reservation around 2 yuan? It is recommended by the owner: Mapo tofu, pot-fried tofu
6. Red oil ear. Features: raw materials: pig ears, red pepper, scallion, salt, monosodium glutamate, sugar and sesame oil. Method: 1. Wash fresh and large pig ears, heat them in boiling water pot, cook them until they are just cooked, take them out, flatten them with a heavy object, and let them cool naturally. 2. Cut the cool pig ears into thin slices, and add salt, sugar, monosodium glutamate, red pepper and sesame oil to the bowl to make a flavor juice. 3. Mix the ear pieces with the prepared sauce and shredded onion, and serve. Features: spicy and slightly sweet, crisp and tender. .
7, hot waist flower. Features: raw materials: pork kidney, cucumber, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, wet starch, fresh soup and cooked vegetable oil. Method: 1. Cut the pork kidney into two pieces, remove the greasy skin and waist odor, first cut it obliquely with a reverse knife, then cut it into an eyebrow shape with a straight knife, and size it with salt and wet starch. Wash cucumber, remove the pulp and cut into strips. Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup into juice. 2. Cook the oil in the pot, add the kidney flower and stir-fry, add ginger, garlic, onion, soaked red pepper and cucumber strips and stir-fry, cook the juice and collect it. Features: delicate texture, salty and mellow. .
8. chili pepper diced meat. Features: Raw materials: lean pork, green bamboo shoots, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, cooking wine, wet starch, fresh soup and cooked vegetable oil. Method: 1. Dice pork, add salt, and size with wet starch. Peel and dice green bamboo shoots, and add salt to taste. Mix salt, sugar, soy sauce, vinegar, monosodium glutamate, cooking wine, wet starch and fresh soup into juice. 2, put oil in the pot, add diced meat and stir-fry, add ginger, onion, garlic, soaked red pepper and stir-fry and color, add diced green bamboo shoots and stir-fry, cook juice and collect juice, and take the pot and plate. Features: red and tender, salty and slightly spicy.
9. Boiled beef. Features: Raw materials: 2g beef tenderloin, 65g celery, 2g Pixian watercress, 2g pepper, 12g soy sauce, 4g watercress powder, 12g cooked vegetable oil, 1g lettuce tip, 6g garlic sprout, 8g dried red pepper, 3g salt, proper amount of monosodium glutamate and 6g fresh soup. Method: 1. Lettuce is cut into thin slices about 6 cm long. Celery and garlic seedlings are cut into 5 cm long sections. 2. Put the wok on a strong fire, put a little oil on it, fry the dried peppers and pepper into brown red, remove the chopped rice and put it in a bowl. 3. Marinate the beef slices with a little salt, then add the water bean powder and mix well. 4. Put the wok on a strong fire, put 5 grams of oil to heat it up, stir-fry celery, lettuce tips and garlic seedlings until they are broken and then put them into a bowl. 5. Heat the oil in the wok, stir-fry Pixian watercress, add fresh soup, monosodium glutamate and soy sauce to boil, then put the meat slices in and push them away with a spatula. When the soup is thick and boiled again, put it into a bowl with lettuce tips and other dishes together with the meat slices, sprinkle with pepper and pepper powder, and then pour 5 grams of hot vegetable oil. Features: Spicy and pungent, it is a typical Sichuan dish. .
1. Sweet and sour chicken balls. Features: Raw materials preparation: 2g of chicken breast, 5g of fresh shrimp, 2 eggs, 5g of ginger rice, 8g of garlic rice, 1g of fish-eye onion, a little refined salt, 12g of sugar, 15g of vinegar, 1g of soy sauce, 1g of pepper, 1g of fresh soup, 4g of watercress powder and 1g of refined oil (about 75g). Production process: 1. Chop the chicken breast into minced meat, add water, refined salt, egg liquid, pepper and water bean powder, then add chopped fresh shrimp particles and stir well for later use. 2. Put the pot on a high fire, heat the oil to 6%, squeeze the chicken stuffing into chicken balls by hand, fry it in the pot and take it out for later use. When the oil temperature rises to 7% heat, fry the chicken balls back to the pot and turn yellow, take them out and put them in a plate. 3. Leave a little oil in the pot, the oil temperature is 3%, add ginger and garlic, stir-fry, cook the sauce made of soy sauce, vinegar, sugar, refined salt, fresh soup and water bean powder, collect the juice, put the fish-eye onion in the pot and pour it on the chicken balls. Flavor characteristics: crisp outside and tender inside, sweet and sour, fresh and refreshing. .
11. Sweet and sour pork ribs. Features: raw materials: pork ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame. Method: 1. Chop the ribs into pieces separately, add salt, ginger slices, onion slices and pepper, mix well and taste, steam them in a cage until the meat is bone-separated, take them out and dry them. 2. Put the oil in the pot, add the ribs and fry until the color is light yellow and the surface moisture will be removed when it is dry. 3. Add water, spareribs, cooking wine, sugar, white sugar and salt to the clean pot, and collect the juice with low fire until the spareribs are tasty and thick. After adding vinegar, cool the pot, add white sesame seeds, mix well and serve. Features: jinliang color, sweet and sour, refreshing, fragrant meat leaving the bone. .
12. Beef with Shrimp. Features: Raw materials: fresh beef, salt, Qu liquor, ginger, onion, red pepper, pepper oil, sugar, monosodium glutamate, sesame oil and cooked vegetable oil. Method: 1. Wash beef, cut it into larger slices, add salt, koji, ginger and onion for 6 hours, steam it in a cage, let it cool, and tear it into filaments. 2. Put the shredded beef into an oil pan and fry it. Add sugar, monosodium glutamate, red pepper, pepper oil and sesame oil, mix well and serve. Features: spicy, dry and moist. .
13. Spicy fried crab. Features: raw materials preparation: live meat crab, dried Chili festival, pepper, ginger slices, garlic slices, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, water lake fen, chicken essence, sesame oil, pepper oil, Chili oil, refined oil and fresh soup. Production process: 1. Take the shell of the live meat crab from the navel, clean the internal organs and gill leaves, slaughter the tip of the leg and the edge of the shell, wash it, cut the crab into eight pieces, add appropriate amount of refined salt and mix well with cooking wine. 2. Put the pan on a high fire, burn the refined oil to 5% oil temperature, then stick dry fine starch on the cut of the crab block, and fry it in the oil pan until it is cooked (the crab shell is ripe at the same time). 3. Add oil to the pot, heat it to 4% oil temperature, put in dried Chili festival, stir-fry pepper, add fresh soup, cook for a while, then add ginger, onion and garlic, sea crab, finally add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken it with water starch, and finally add sesame oil, pepper oil, Chili oil and pepper, and stir well. Flavor characteristics: red and bright color, fresh and spicy, strong flavor.
14. Smoked ribs. Features: Raw materials: pork ribs, spiced powder, salt, cooking wine, ginger, onion, mash juice, bittern, smoke, sesame oil, pepper and cooked vegetable oil. Method: 1. Cut 3 ribs into large pieces, add salt, ginger slices, onion segments, allspice powder, cooking wine and pepper, mix well for 2 minutes, steam them in a cage until they are just cooked, take them out in a brine pan, heat them until the meat can leave the bone, and then fry them in a hot oil pan until the color is golden and the meat is dry and fragrant. 2. Put the fried spareribs in a smoking stove, light the smoky material, smoke them until the spareribs are dark red and smell delicious, take them out, brush them with sesame oil, cut them into small pieces and put them on a plate. Features: dark red color, salty and fragrant. .
15. Pearl crispy chicken. Features: Raw materials preparation: 2g of chicken breast, 3g of bread flour, 3g of toast, 1 egg, a little refined salt, 1g of pepper, 5g of cooking wine, 1g of garlic, 5g of soy sauce, 5g of dried fine bean flour and 1g of refined oil (about 7g). Making process: 1. Toast is cut into .5CM cubes, eggs and dried fine bean powder are mixed into whole egg paste, chicken breast is cut into equilateral triangles with a side length of 4CM and a thickness of .5CM, mixed with refined salt, soy sauce, cooking wine, pepper and garlic, and marinated for 1 minutes. 2. Wrap the chicken slices in a layer of whole egg paste, then dip them in toast particles, and sprinkle with flour to wrap them completely. 3. Put the pan on medium heat, heat the oil to 5%, fry the chicken slices until the skin is golden and crisp, remove and serve. Flavor characteristics: crispy skin and tender meat, salty and delicious.
16. Guangling dried bean curd. Features: When it comes to Guangling dried bean curd, people naturally associate it with its many characteristics of complete gluten, toughness, fragrance and five spices. It is an excellent accompaniment to cold dishes and stir-fried hot dishes in banquets. Guangling dried tofu can be divided into salty and smoked. Salty is divided into dried tofu and tofu tendons. Dried tofu is about 15 cm, 3 cm wide and .5 cm thick; Tofu tendon is about 15 cm long, 2 cm wide and 1 cm thick; Smoked ones are generally 15 cm long, 2 cm wide and 1 cm thick. .
17, "three-handed" hard-faced buns. Features: According to legend, in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County in a panic, which made her hungry. It happened that the hard-faced steamed buns made by Xie's "three-handed" steamed buns shop had just come out. After Cixi tasted them, she repeatedly praised them for their delicious taste. After arriving in Chang 'an, I still yearned for the "three inverted hands" steamed buns, so I listed them as a tribute to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide. The production process of "three-handed" hard flour buns is complicated, which is manual operation. After three times of hand-handed, the flour is fully fermented, thus achieving the excellent effect of distinct layers, mellow and full, delicious and sweet. In the past, Cixi's meals were listed as a tribute, and now people all appreciate it after eating them. This couplet was posted in front of Xie Bin's ancestral "three inverted hands", an individual industrial and commercial household in South Ring West Road, Yuncheng City. The former tribute has entered people's lives, and its delicious taste, mellow taste and fragrant color are pushing the "three inverted hands" hard flour buns to a higher level of famous eating space. .
18. The Queen Mother's Imperial Meal Bubble Cake. Features: houma city, Shanxi Province, formerly known as Xintian, is the capital of Jin State in the late Spring and Autumn Period. There is a master Qu Zhiming in Xintian Hotel here. His "Queen Mother's Imperial Bubble Cake" is crystal clear, crisp and sweet. Because Empress Dowager Cixi likes to enjoy it, this cake is just like a blooming bubble flower, hence the name. The queen mother's imperial bubble cake is so popular in Houma, and there is a historical story here. In the winter of 1948, Qu Zhiming set up a rice stall at Houma Station to specialize in large noodles. An old man often comes to drink tea and chat, and also eats some of his big noodles. However, it is common for him to repeatedly nag: "This tea is not as good as that in the palace, and this rice is not as fragrant as that in the palace ..." It turns out that the old man's name is Xu Desheng, who was born in the 16th year of Qing Daoguang. He used to cook in the royal kitchens. He made German bubble cakes, which the Empress Dowager Cixi loved. In 19, Eight-Nation Alliance captured Beijing, Empress Dowager Cixi fled to Xi 'an, and Xu Desheng prepared meals with him. On the way, he couldn't serve the queen mother because of illness, and he drifted to Houma. Because he didn't want to lose his skills and saw that Master Qu was loyal, he taught him the skills of making bubble cakes. The old man died in 1954 at the age of 118. It is said that his longevity is related to his frequent eating of bubble cakes. Master Qu died in 1986 and passed this skill to Huang Jingya, manager of Xintian Restaurant in houma city. "Queen Mother's Imperial Bubble Cake" looks like a mushroom from a distance, like a sunset glow; it looks like a blooming silk at a close distance, like a blooming flower. Covered in golden yellow, crisp and sweet, it can nourish and strengthen the body. .
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