Dazhou is a prefecture-level city under the jurisdiction of Sichuan Province, located in the east of Sichuan Province. What are the special snacks in Dazhou? Let's take a look!
What Dandan Noodles are the special snacks in Dazhou?
brief introduction
Dandan Noodles is a famous snack, which is deeply loved by Sichuan people and has a unique flavor. Named after being often peddled by vendors. This noodle is red and bright in color, fragrant in winter vegetable sesame sauce, hot and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan pasta. Its noodles are smooth, and the main condiments are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, Chili noodles, red soy sauce, minced garlic, pea tips and chopped green onion. , spicy and palatable.
History and culture
Dandan Noodles is a very famous snack in Sichuan, which has a history of hundreds of years. According to legend, it was created by a Zigong vendor nicknamed Chen Baobao in 184 1 year. In the early days, it was peddled along the street with a pole, so it was called Dandan Noodles.
The so-called "hot shoulder pole with shaved head", the same is true of Dandan Noodles's shaved shoulder pole: this is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and dishwashing buckets. Then you can carry it on your shoulder with a pole, wander along the street wobbly and trembling, and call "Dandan Noodles, Dandan Noodles" while walking. Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.
There are different opinions about the origin of Dandan Noodles, but the old masters of Sichuan cuisine generally believe that it should have originated in eastern Sichuan. There is a simple reason. The three major schools of Sichuan cuisine, Shanghe Gang (Rong Pai), Xiaohe Gang (Salt Gang) and Xiahe Gang (Chongqing Gang), use peppers in different ways, while the usage of peppers in Dandan Noodles is Xiahe Gang. One of the main raw materials (Sichuan cuisine, that is, what people in eastern Sichuan call old pickles. Not Sichuan and winter dishes). It is a specialty of Dazhou area. Zigong Yibin uses sprouts. Therefore, it can be clearly said that Dandan Noodles belongs to Dazhou in East Sichuan.
working methods
Let's talk about noodles first, which is actually what mainlanders call noodles or toppings. Sichuanese are used to dividing noodles into three types: noodle soup, noodles and dried noodles. Noodles in soup are noodles with soup, such as braised beef noodles, stewed beef noodles and stewed chicken noodles with mushrooms. Zhajiang Noodles is relatively thick, and it generally thickens, such as Zhajiang Noodles and garlic eel noodles. Noodles are fried noodles, which are usually dry, such as miscellaneous sauce noodles and Dandan Noodles noodles. Dandan noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we heard the name, we knew they were delicious, and it was actually no trouble to make them: chop the pork legs into minced meat and dissolve the sweet noodle sauce with a little oil; Then put the pot on fire, add a little oil to heat it, then add minced meat to stir fry, add cooking wine to dry, add salt, pepper and monosodium glutamate to taste, add a proper amount of sweet noodle sauce to stir fry until minced meat is attractive brown (if the color is lighter, add a little soy sauce), and then spit out the oil slightly and set aside. Don't be tempted by this smell. I couldn't help stealing two bites. I guess you will turn noodles into vegetables:) Let's talk about seasoning. There are many kinds of seasonings in Dandan Noodles's fixed bowls: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, sugar, broken rice sprouts, chopped green onion and a little fresh soup. Some people even add some chopped peanuts and sesame powder to add flavor. It seems troublesome, but this is the beauty of Sichuan cuisine chefs.
Stewed thin beef slices
brief introduction
Deng Ying beef is a traditional dish of Han nationality in Dazhou and Chongqing, Sichuan. It has a history of 100 years. Slice the hamstring, marinate, dry, roast, steam, fry and fry. Spicy, fresh and sweet, it is deeply loved by people. It is named after the thin and wide meat slices, which can pass through the light and shadow and have the effect of folk shadow play. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste. There are many brands that produce "Deng Ying Beef" in the market, and many brands have also appeared in Chongqing and other places, but the most authentic one is Dazhou local brand "Deng Ying".
History and culture
Legend 1
It is said that this dish was made by an artist named Liu in liangping county more than 80 years ago. He came to Dazhou to make braised beef for a living. But the business was sluggish, so he had to forge ahead and create a thin piece of beef jerky. Whenever dusk comes, he will set up a stall in downtown to sell this kind of beef jerky. In order to attract customers, a large and thin piece of beef was placed in front of the food stall, and an oil lamp was lit behind it. The beef slices are red and bright, and the light and shadow are faintly visible, which attracts passers-by. Try it, it's spicy and crisp. People call it "Deng Ying Beef". Since then, the reputation has spread far and wide, and the business has become more and more prosperous. It has been passed down to this day and deserves its reputation.
Legend 2
According to legend, more than 65,438+0,000 years ago, Yuan Zhen, a poet who served as a court supervisor in the Tang Dynasty, was demoted to Tongzhou (now Dazhou) Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to drink. The beef slices in the appetizer are thin and fragrant, and there is no residue in the entrance. He was deeply impressed and immediately named it "Deng Ying Beef". Light and shadow, that is, shadow play, uses light to project the silhouette of a person made of animal skin or cardboard onto the curtain. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.
During the Guangxu period of Qing Dynasty, a group of people named Liu in liangping county settled in Dazhou, where they cooked meat and braised pork. At first, the spiced beef slices he made were thick and hard, chewy, and easy to plug, and the market was not smooth. Later, Liu thought day and night and improved step by step. He cut the beef into big and thin pieces, salted it first, then roasted it on the fire, and sprinkled sesame oil when selling it. The beef made in this way is crispy and delicious, and it is very popular in the market. The businessman surnamed Liu did well in business and made a fortune as a result. Others saw that it was profitable and copied it one after another. Deng Ying beef has gradually become a famous product in Sichuan.
working methods
Deng Ying beef is unusual, and its ingredients and workmanship are very particular. A cow can only take a few hamstrings and tenderloin, which is only about 10kg. Slice the meat into thin slices with a long knife, mix with licorice, clove, tsaoko and other spices 10, spread the meat slices on a bamboo basket, expose them in the sun to remove moisture, put them in a special oven, control the temperature and bake them until they are cooked, put them in a bamboo tube or paper tube lined with oil paper, soak them in pure sesame oil, take out a little pepper powder, and seal them until they taste. At present, Deng Ying beef is mainly produced in Dazhou and Chongqing, and its products have their own advantages in the long-term development. When an American animal husbandry expert visited Deng Ying beef in Dazhou, he said that Deng Ying beef is not only a kind of food with unique flavor, but also a wonderful handicraft, which can completely occupy a place in the international market.
Stone fish
brief introduction
"Stone Fish", also called "Jin Fu Fish", is a famous dish in Hunan cuisine and a very popular way to eat it in Dazhou. Its production method is very unique. It is to cut a big granite stone into a stone pot with two ears, fry fish in the stone pot, and then add various condiments, mainly peppers, and some nourishing medicinal materials. During the reign of Kangxi in the early Qing Dynasty, there was a small shop near Xiangjiang River in Changsha, which was good at making a unique "stone fish". Emperor Kangxi tasted this dish in this small shop when he traveled incognito in Jiangnan. He thought it was delicious and pleasing to the eye, so he happily took up a pen and named it "Jin Fu Fish". From then on, "Stone Fish" became "Jin Fu Fish", and this small shop was named "Lin Jinfu".
working methods
Raw materials: grass carp contract 1800g, ginger 5g, onion 5g, shiitake 20g, jujube 10g, medlar 5g, tomato 50g and onion 10g.
Seasoning: salt 16g, monosodium glutamate 15g, chicken essence 3g, pepper 8g, cooking wine 10g, egg 20g, clear soup 2250g, lard 150g.
Making:
1. Soak red dates and medlar in warm water until soft, cut mushrooms into strips, blanch them in hot water, slice tomatoes and cut shallots for later use.
2. Scales, gills and internal organs of grass carp are removed, washed, head and tail are cut off, bones are removed, the fish is scraped into pieces 5 cm long and 0.3 cm thick, the fish head is split, the fish bones are cut into diamond-shaped pieces 5 cm long, and washed.
3. Marinate fish heads and bones with 3 grams of salt, 5 grams of monosodium glutamate and 3 grams of chicken essence 10 minute, marinate fish fillets with 3 grams of salt, 5 grams of monosodium glutamate and 5 grams of cooking wine 10 minute, and size egg white and starch.
4. Add lard to the wok, heat it to 60%, add onion and ginger slices to stir fry until fragrant, pour fish bones and fish heads into the wok to stir fry until fragrant, cook 5g cooking wine, pour clear soup, boil over medium heat to remove foam, add 10g salt, 5g monosodium glutamate and 8g pepper to taste, and when the fish bones are cooked, take out the fish bones and fish heads and put them into heat.
5. Slide the marinated fish fillet into the fish bone soup pot until cooked, then pour it into the stone pot with fish bones and sprinkle with red dates, medlar, tomato slices, mushroom strips and shallots.
Features: the soup is thick and white, salty and light, and rich in nutrition.
Comments: Fish bones are put in the soup, the soup is delicious and the fish fillets taste good.
Shun Jiang thin ice
brief introduction
Shunjiang pancakes, pasta, spicy and salty, crisp and refreshing. Cooking method: branding. Add salt to flour to make soft flour and bake it into pancakes. Season with soy sauce, vinegar, red oil, etc. Take a pancake, smear a proper amount of mustard, add the mixed vermicelli, bean sprouts, shredded carrot and shredded onion, roll it into a tube shape, seal one end and open the other end, and pour in seasoning to serve. How to operate: bake pancakes and spread them on a small fire in a cloud pan.
working methods
Ingredients: high gluten flour (300ml)
Seasoning: refined rye flour (400ML), milk (400ML), yeast (15g), salt (appropriate amount), light syrup (appropriate amount), butter (50g), sugar (appropriate amount), fennel (1 teaspoon), fennel (/kloc-).
Exercise: 1 Material preparation
2 Tool preparation: 2 rolling pins: one is smooth and the other is toothed.
3. Grind fennel into coarse powder.
4 Crush fresh yeast in a large bowl and add sugar.
5 Heat the butter to melt, add milk, syrup, fennel and salt, and stir well.
6 When the temperature is cooled to 37 degrees, pour it into the yeast and stir it to dissolve the yeast and sugar.
7 Add powder, knead into smooth dough, and ferment.
8 The dough is fermented to twice the size, and then divided into 20 small dough.
9 first roll it into pancakes with a smooth rolling pin.
10 Roll it again with a toothed rolling pin.
1 1 Put it in a pot and fry on low heat until both sides are slightly yellow, about 2 minutes on each side.
Dry roasted stone carp
brief introduction
Dry roasted rock carp is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. Fried and roasted Sichuan specialty stone carp pork. It is a treasure in Sichuan cuisine. Golden color, bright red color, tender fish, fresh and spicy taste.
It is a treasure in Sichuan cuisine. Golden color, bright red color, tender fish, fresh and spicy taste. Rock carp, also known as herring, is distributed in the upper reaches of the Yangtze River and the water systems of Jialing River and Jinsha River. It lives in deep water with rocks at the bottom and often appears between rocks. It is thick and fat, and the meat is tight and tender. The dry burning method was originally created by Sichuan chefs. It is to cook fish with a lot of fresh meat and soup seasoning until the juice is dry and tasty. Sichuan cuisine calls it "natural juice harvesting" and "natural juice harvesting".
Select a rock carp, scale it, gut it, clean it, gouge out both sides of the fish, smear Shao wine and refined salt on the whole body, fry it in an oil pan until the skin wrinkles, and take it out. Change the pan to cold oil, gradually raise the temperature, stir-fry pickled pepper, chopped watercress, ginger and garlic until fragrant, that is, soak fresh soup, burn until fragrant, and remove seasoning residue. Put the fish, stir-fried diced meat, salt, mash juice, sugar and vinegar into a pot and cook together. When the soup boils, move it to low heat and cook it slowly until the juice is thick and the fish tastes good.
working methods
Raw materials:
1000g rock carp, 50g garlic, 125g fat ham, 5g Sichuan salt, 50g Pixian watercress, 5g monosodium glutamate, 50g hangover relieving juice, 5g sugar, 50g Shaoxing wine, 5g vinegar, 40g pickled pepper, 750g broth and 40g ginger.
Cooking method:
1. Cut five or six knives (3 cm apart and 0.5 cm deep) on both sides of the body of Jingyan carp, evenly spread the whole body with Sichuan salt (3 g) and Shaoxing wine, and marinate for taste. The ham is cut into 0.5cm grains; Cut onion into 0.5 cm particles; Ginger and garlic are cut into sections; Pickled peppers and Pixian watercress are chopped.
2. Put the wok on the fire, heat the vegetable oil to 70%, add the fish and fry until the skin is slightly wrinkled. Leave 50 grams of oil in the pot, heat it to 40%, stir-fry pickled pepper and watercress evenly, add broth to boil, and remove the residue after taste. Add fish and ham, add 2 grams of ginger, garlic, Sichuan salt, wake-up sauce and sugar, and move to low heat until the juice will dry. When the fish is cooked and tasty, add monosodium glutamate, vinegar and onion, lift the pot and shake it gently, while constantly scooping up the soup in the pot, pouring it on the fish until the juice is bright, and then putting it into the strips.
"Bailixia" brand old bacon
brief introduction
"Bailixia" brand old bacon is produced by Fan Kuai Town Bailixia Bacon Products Factory. Fan Kuai Town, located in the depths of Bailixia, is located in a selenium-rich area, and still maintains a natural environment with green mountains and green waters and no pollution, which is a rare treasure house of green food raw materials. This product is made of pure farm pork and pure cypress wood, with rich flavor and mouth watering. This product has been sold to Beijing, Shanghai, Guangzhou, Chongqing, Chengdu and other places.
Dafeng mutton
brief introduction
Dafeng mutton is a famous dish of Han nationality in Dazhou, Sichuan. The dishes adopt a unique formula, with the number one small earth mountain naturally stocked in the local mountainous area as the basic raw material. The biggest feature of the bottom material is that it is not greasy, tasteless, comfortable and nourishing. The series of dishes made have their own characteristics and endless aftertaste. The main dishes are: hot and sour mutton liver, raw fried mutton tripe, dry fried shredded mutton, braised mutton hoof, clear soup (red soup) stewed mutton, milk sheep kidney, clear soup sheep blood, wine soaked sheep kidney and so on.
The most distinctive stewed mutton in clear soup (red soup) is made of refined mutton as the main material, radish and potato as the auxiliary materials, and Gaza ginseng, aconite and natural spices. It is characterized by tender, smooth, non-greasy, tasteless and fragrant mutton soup, which has the effect of nourishing Xia Dong.
Xuyazi shredded duck
brief introduction
Xu duck (hand-torn duck) is one of the famous dishes of Han nationality in Xuanhan, Sichuan. It is a local duck stocked by Tujia people in Bailixia, deep in Daba Mountain. After many years of repeated practice by Xu Daijian and inheriting traditional crafts, it is a kind of delicious food with unique flavor.
Hand-torn duck by Xu Duck in Dazhou City, Sichuan Province is a delicious dish with unique flavor, which is raised by Tujia people in Bailixia deep in Daba Mountain and inherited by Xu Daijian. As soon as the products are listed, they are well received by consumers and exported to both inside and outside the province. It is the designated food of the 10th Sichuan Games, which has been well received by delegations from 22 countries and won the first tourism commodity competition prize in Dazhou.
"Xu Duck" hand-torn duck adopts traditional formula, integrates modern new technology in unique technology and is refined through more than ten processes. Fine selection of materials (rural pure native duck), unique flavor, delicious color, oily but not greasy, high temperature sterilization, vacuum packaging. It is a good gift for relatives and friends, the first choice for traveling, and a delicious food for home life.
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