Which Chengdu delicacies have you tried hidden in the alleys?

Today I will introduce you to some special delicacies.

Lizhuang White Pork, the full name is "Lizhuang Knife-edge Garlic White Pork", is a traditional delicacy of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It uses "Changbai Mountain", "York" or "Berkshire" pork with thin skin and tender meat, with the right proportion of fat and lean.

, made with a variety of sauces, has the characteristics of fragrant and refreshing, fat but not greasy, and can be chewed into residue.

Lizhuang is rich in agricultural and sideline products and has a long history of food culture.

Lizhuang white meat has been explored, summarized and improved by successive generations of chefs, making it perfect and becoming a well-known golden signature of Lizhuang.

Therefore, there is a saying that "if you don't taste Lizhuang white meat when you arrive at Lizhuang, you haven't arrived at Lizhuang."

Making Lizhuang white meat mainly focuses on the four elements of fine selection of ingredients, accurate heat, perfect knife skills, and fragrant seasonings. The ingredients selected for Lizhuang white meat must be raised within a year, no additives are fed, the skin is thin, the meat is tender,

"Changbaishan", "York" or "Berkshire" pigs with an appropriate fat-to-thin ratio are the best.

The raw material that can be used to make Lizhuang white meat is the part of the pig's hind leg after the first cut is removed from the buttocks. It is commonly known as "two cuts of meat". Each pig only has about three kilograms.

Because the meat in this part is of good quality, the fat is well-proportioned, and there are no blemishes.

After the dish is finished, the fat and fat are tightly connected without delamination and separation, giving people a beautiful appearance.

This is a highly technical and demanding process, and it is also the key to the aesthetic beauty of Lizhuang white meat.

Without very skilled and superb basic knife skills, it is extremely difficult to slice meat that meets the requirements.

Before slicing, first lay a clean towel on the cutting board, and then pick up the cooked meat soaked in cold boiled water. After the water dries slightly (the term "sweat"), put the meat on the cutting board to prevent the meat from slicing.

The meat is sliced ??on a slippery towel. Another function of the towel is to absorb the moisture that oozes out during the process of slicing the meat.

When slicing the meat, the chef must be highly concentrated, using a special knife to cut through the pork skin first, and then move the blade down into the meat almost by feel.

Skilled chefs slice the meat slices evenly in thickness. Each slice can be 20 to 30 centimeters long, 15 to 20 centimeters wide, and only 1 to 2 millimeters thick. The meat can be thin enough to reveal a human figure.

The sliced ??white meat can be laid flat and plated, or each piece of meat can be rolled into a tube and plated, so that the finished Lizhuang white meat dish has the best "shape" and gives people a sense of beauty.

Fire whip beef is a traditional specialty of the Yan City. It is famous for its high quality, delicious taste, paper-thin slices, and long-lasting crispy aroma.

Huobianzi beef originated in the Qianlong period of the Qing Dynasty and has a history of more than 200 years. It has strict selection of materials, fine knife skills, exquisite craftsmanship, unique flavor, lingering fragrance and long aftertaste. Firewhip beef originated in the Qianlong period of the Qing Dynasty.

It has become a famous specialty of Sichuan.

Together with Zhang Fei beef and Taihe beef, they are known as the "Three Masters of Beef in Central Sichuan". The fire whip is the lighting torch in the Zigong area of ??Sichuan in the old days. The brightness of the "lamp" is used here to represent the thin and translucent beef.

The current product is written as "Huobianzi", which is a typo.

Over time, Wang Sanweitang, a large salt merchant in Ziliujing, selected patterned fire whip beef as a gift to Sichuan Governor Ding Baozhen. After tasting it, the governor was overjoyed and said that Zigong fire whip beef is "red and transparent, delicious and delicious" and can be seen through the light.

The small patterns are clearly visible, so it is named "Dengying Beef".

Later in 1907 (the 33rd year of the reign of Emperor Guangxu), fire whip beef was also presented to the Saibao Fair held by Quanye Dao in Chengdu to encourage beggars to start their own businesses.

Because it was labeled as "Dengying Beef" at the competition, the ones made in Chengdu, Wanxian and other places were later called Dengying Beef, while Zigong has always followed the name of Fire Whip Beef.

Fire Whip Beef has a dry and fragrant texture and is suitable for accompanying wine. Eaters chew it slowly and enjoy a long aftertaste.

The products are now available in rolled or sliced ??boxes, which keep them fresh for a long time.

In the old days, people in Sichuan often gave it as a gift. Its color is deep red, its taste is thick, and its fragrance is unique.

Fire whip beef is extraordinary, and its selection of ingredients and workmanship are very particular.

After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, which only weighs more than ten kilograms.

Use a long knife to cut the meat into very thin slices, add herbs, cloves, fruits and more than ten other spices. Mix well and spread the meat slices on a bamboo basket. After exposing to the sun to remove the moisture, put it in a special oven.

Bake under controlled humidity until cooked, put into bamboo tubes or paper cans lined with oil paper, fill with pure sesame oil, sprinkle with a little pepper powder, and seal.

Fire Whip Beef is made from exquisite ingredients, including the whole beef hind leg. The old-fashioned product can be spread out to more than two feet square. It is famous for its fine knife work, and the slices are as thin as paper and evenly peeled.

After being marinated and crisped, it is then brushed with spices several times.

The traditional product is coated with Sichuan peppercorn and sea pepper oil, with spicy flavor. The improved product is suitable for a wide range of tastes and is coated with MSG red oil. The taste is slightly spicy, crisp but not creamy.

Luojiang Bean Chicken is a traditional Sichuan snack. It enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is deeply loved by consumers.

The founder of Luojiang Douji, Yuan Tongru, also known as Chongda, worshiped Buddha since he was a child.

In the 17th year of the Republic of China, he was ordained as a monk under Master Changling of Luohan Temple in Shifang. Three years later, he returned to lay life and made a living in the world.

By chance, Yuan Tongru ate at a Chicken Feather Restaurant. There was no food or drinks. The store gave him a plate of sesame oil tofu skin. After eating it, he was inspired and tried to make it with soybeans after returning home.

Make a living by making delicious "bean chicken".