History of Sichuan dishes
Mapo Tofu
Sichuan traditional dishes, created in the early years of the Qing Dynasty Tongye, when the northern suburb of Chengdu Wanfuqiao there is a Chen Hing Sheng restaurant, the chef cooker is the owner of the Chen Chun Fu's wife, Chen Liu's. She used fresh tofu, minced beef and other ingredients to make the dish, but the dish is not very good. She used fresh tofu, minced beef, chili peppers, peppercorns, and bean paste to cook it. She cooked tofu, numb, spicy, hot, tender, flavorful and delicious, very popular, the more people eat the more addictive, the fame gradually spread, because she has a few hemp on her face, so rumors known as Ma Po tofu, from now on the national fame.
Back to the meat
Sichuan famous dish, also known as boiled pot meat, legend has it that this dish is from the former Sichuan people on the first and fifteenth day of the tooth festival (to improve their lives) of the family dishes. At that time, the practice was mostly boiled, then stir-fried. At the end of the Qing Dynasty, there was a Hanlin named Ling in Chengdu, who retired to his home because he was not happy with his career and studied cooking. He changed the original boiled and then fried back to the pot of pork to first remove the fishy flavor of pork, sealed in water containers to the method of steaming and then fried into dishes. Because of the long steaming to cook, reduce the loss of soluble protein, to maintain the meat of the rich fragrance, the original flavor is not lost, the color red. Since then, the reputation of Jincheng Jiuxianghoupian meat has been spreading.
Husband and Wife Lung Slices
Legend has it that near Chengdu Shao Cheng, there was a man named Guo Zhaohua, together with his wife, to make and sell cold mixed beef lung slices for the industry, the couple operated in person, walking along the streets and alleys, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". After the couple set up store, more elaborate on the ingredients, beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used until now.
Sichuan Mao Blood Want
70 years ago, Shapingba Magtsekou Ancient Town, the water jetty has a butcher surnamed Wang every day to sell the meat leftover miscellaneous scraps, at a low price to deal with. Wang's daughter-in-law Zhang felt pity, so the street up to sell minced soup stall, with pork, pork bones with peas into soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, cooking wine simmering on a small fire, the taste is particularly good. On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish was made by scalding the raw blood wang and eating it now, so it was named Mao Blood Wang.
Chengdu Dan Dan Noodles
Dan Dan noodles are a famous Chengdu snack. It is made of flour rolled into noodles, boiled, and scooped with fried minced pork. The noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is very tasty. This dish is widely spread in Sichuan and is often used as a snack for feasts. The most famous of the dan dan noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. The name comes from the fact that it was first sold along the streets on a stretcher. In the past, dan dan noodles were sold along the streets of Chengdu in two compartments of a medium copper pot, one for cooking noodles and the other for stewing chicken or hoof meat. Now in Chongqing, Chengdu, Zigong and other places, most of the dan dan noodles have been changed to store business, but still maintain the original characteristics, especially in Chengdu dan dan noodles features the most intense.
Historical origin of Sichuan cuisine
Northern Sichuan Drying Noodles
It was founded in Nanchong at the end of the Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold the fame, Xie's family will be the generations specializing in selling cold noodles, and then formally run the North Sichuan cold noodles store. It has now spread throughout the province and become a famous snack. Since its introduction in the late Qing Dynasty, Sichuan cold noodles have been famous for its unique red spicy flavor mellow, fresh and refreshing Sichuan style, and have been passed down to the present day.
Sichuan Snacks Treasure---Long Dumplings
The Dragon Dumplings was founded in the 1940s, when Zhang Guangwu and other fellows from the "Thick Flower Tea House" on Chunxi Road discussed a joint venture to open a dumplings store, which was named "Long Dumplings" to harmonize with "Thick" Yuyi, and also to take "Dragon and Phoenix Presenting Kinds". The main features of Long Dumplings are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender, smooth and flavorful. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant. (Note: The Dragon's Hand is the "wonton" in the north, and Guangdong and Guangxi people call it "wonton")
Chennian bad egg
The Syufu Chennian bad egg is produced in Yibin, Sichuan Province, which is soft and tender, with a bright red color, mellow flavor, and rich in nutrients. According to legend, during the Tongzhi period of the Qing Dynasty, there was a doctor of traditional Chinese medicine outside the west gate of Syufu, who liked to drink cellar wine and used it as a formula to drive away epidemics and keep fit. In order to prepare wine long drink, he brewed cellar wine every year, but also used to put a few duck eggs in the wine, in order to extend the storage time of cellar wine. Once, he found that the duck eggs soaked by the cellar wine, the eggshell softened and fell off, the egg membrane was intact, the color was pleasing to the eye, and the food was mellow and refreshing, with a delicious taste. So, he told his friends and relatives about this discovery, and *** with the taste, eaters are said to be extremely beautiful. Afterwards, everyone competed to imitate, this is the earliest "Xufu bad egg". Qing Guangxu year, the XuFu bad egg began commercial production, quality also has greatly improved. By the early years of the Republic of China, the production process and flavor characteristics of the Xufu bad eggs
Gongbao chicken
Sichuan traditional dishes. Diced chicken, dried chili peppers, peanuts and other fried. Legend has it that it was created by Ding Baozhen's family cook at the end of the Qing Dynasty. Characterized by fresh and tender, spicy but not dry, slightly sweet and sour flavor.
Ding Baozhen is Guizhou Pingyuan (now Zijin) people, the Qing Xianfeng scholar, cooking, as governor of Shandong, has hired dozens of famous chefs for the home cook, treats often have "fried chicken" dish. After transferring to the governor of sichuan, this dish will be introduced to sichuan, and sichuan spicy customs, and improve, this feast, doubly popular. Later, the cooking method was leaked out and adopted by restaurants. Ding Baozhen was once appointed by the Qing Dynasty as the Crown Prince (honored as Gongbao), and this dish was named "Gongbao Chicken". It is now popular all over the country. The varieties vary slightly from place to place, and there are Kung Pao Pork Diced Chicken evolved into Diced Meat
Hot and Sour Bean Flower
Hot and Sour Bean Flower is a famous local snack in Chengdu, Sichuan Province, Leshan and other places. In the past, the bean curd was mostly operated in the form of stalls, generally popular in the city and rural areas, is a kind of folk snacks with a long history. To make the bean curd, you need to use the best soybeans, soak them in well water or river water, then grind them into pulp, filter the dregs and boil them into wooden barrels. Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, MSG into a flavorful sauce, put into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, big head of chopped cabbage and green onion that is ready. Sour and spicy bean flowers taste sour and spicy salty fresh, tender bean flowers, ingredients crispy, taste thick rolling hot, a unique flavor.
Lai Tangyuan
Lai Tangyuan has a hundred-year history. The owner, Lai Yuanxin, has been cooking and selling soup dumplings along the streets of Chengdu since 1894, and the soup dumplings made by him do not rot the skin, do not reveal the filling, do not muddy the soup, do not stick to the chopsticks, do not stick to the teeth, and do not get tired of the mouth when eating, are moist and sweet, smooth and glutinous, and have become Chengdu's most prestigious snacks. Now Lai Tangyuan, maintain the quality of the old famous snacks, its color smooth white, sticky skin poi, sweet oil heavy, nutritious.
Stiltsfoot Beef
According to legend, in the early 30's, the people were poor, poor and sick. Leshan has a good long Chinese herbal medicine, proficient in the art of manifold Luo old Chinese medicine. This old man with the heart of saving the world, in Leshan Suji town river, hanging pot cooking medicine, relief passers-by. Luo old Chinese medicine to see each other, this soup medicine to prevent disease and quench thirst, and even some people even drink a few bowls of hunger, so Luo old doctor will be discarded by large families of cattle intestines, tripe cleaned into the soup pot, add some spices. Boiled out the flavor is very delicious, specially come to drink LuoYi endless, the river soup pot has been supplied not long. Later, later generations will follow Dr. Luo's cooking method to set up stalls in the market. At first, the operator set up a table has no stools, they tie a rope on the foot of the table to sell soup to the guests, the guests stilted one foot on the rope, one hand to eat the soup, so it was named stilted foot beef soup.
"Sango fish head" hot pot
Legend has it that during the Qianlong period, in Chengdu, Qingbaijiang, an unnamed town living in a fisherman's family, the old couple of smart and filial third son always want to think of some new ways to honor their parents, he usually throws away the flower flower Lotus fish head used to cook the soup, did not think that the more the more flavorful, he pondered that his hometown love to eat spicy to drive the dampness, the soup made spicy must be more pleasing to the parents! Cheer, so he fried the material in accordance with traditional techniques and white soup together with the modulation of the red spicy fish soup, a few mouthfuls at dinner, and fragrant and spicy without losing the freshness of the fish, parents and elder brother tasted after the real praises, and its practice has been spread in the town, and was good people out of town, called: "Sango fish head" hot pot.
Chaji Noodles
The "Chaji Noodles" of Yangma Town in Chongzhou, Sichuan, is a household name in the western Sichuan dam. From Yangma Town to the districts and counties around Chengdu, and even in Beijing, Shanghai, Shenzhen, Wuhan, Lanzhou and some other big cities, there are snack stores with the signboard of "Chajag Noodles." The origin of the name "Cha Jag Noodle" is that its founder, Cha Shufang, used the unsold stuffing of the copra to fry it in oil and then used it as the bashfulness of the noodle the next day. Because this bashfulness after frying is both fine and crispy and fragrant, although the shape is like a slag, but the flavor is particularly delicious and crispy, customers like to eat this "slag bashfulness noodles". Over time, people simply called it "Jagged Noodles", because of the family name of Cha Shufang Cha, so it is called "Cha Jagged Noodles". The reason why Chaji noodles are famous, not only in its unique special name, its color, aroma, taste, but also very unique.
Leshan Dongpo Cuttlefish
"Dongpo Cuttlefish" is a famous traditional dish in Sichuan. The Dongpo Cuttlefish of Leshan, Sichuan is rumored to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is produced in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan, Sichuan Province, and is a kind of black skinned fish with a small mouth, a long body, and a lot of meat. Originally, it was also used to make local dishes, but it was not famous. Myths say that later the Song Dynasty poet Su Dongpo in the Lingyun Temple study, often go to the Lingyun Rock under the ink stone washing, the river fish eating its ink, skin color black as ink, people will call it Dongpo cuttlefish, from then on the province, and with the river group, the fat snakes *** called the three famous fish in Sichuan River, Leshan famous specialties to see, known both at home and abroad. Now to the Sichuan Leshan Chinese and foreign tourists, are to taste this dish for pleasure.
Allusion to boiled beef