Qingcheng pickle, also known as Qingcheng authentic pickle, is made of fresh cucumber, cowpea, pepper, radish, ginger and garlic. Grew up in Qingcheng Mountain. After strict selection, cleaning and drying, it is soaked in special juice made of spring water, refined salt and pepper. Kimchi has been preserved for more than ten years, and its color is still fresh, tender and firm, crisp and sweet, and it is a good seasoning for appetizing. Zhao Puchu's "Memorizing Jiangnan" uses Qingcheng Well, pickles are the first in Sichuan, crisp ginger mustard is the best, and sweet milk wine is better than double sages. Take the Chili plate alone, I praise the old pickles in Qingcheng. Taoist pickles Taoist pickles: commonly known as Qingcheng Taoist pickles. Fresh cucumber, cowpea, pepper, radish, garlic, Chinese cabbage, ginger, galangal, etc.
Made by Taoist priests in Qingcheng Mountain. After strict selection, cleaning and drying, it is put into special juice made of mountain spring water, refined salt and pepper. And stored in special rooms and appliances, managed by special personnel. Green kimchi is crisp, tender, sweet and sour, and remains fresh and hard after being stored for several years. It is a good companion for relieving boredom, appetizing and stimulating appetite. Zhao Puchu presented a poem "Recalling Jiangnan" after dinner: lsquo Qingcheng is good, and Sichuan kimchi is the best. Crispy ginger mustard is a great compliment, but sweet milk wine is better than double sage. I take the pepper tray alone. Cold pot fish Cold pot fish is said to have been invented by Su Dongpo, a great writer in the Song Dynasty. Su Dongpo, a gourmet, thought that the hot pot was too dry to eat, so he ordered the chef on board to use the ingredients of the hot pot as seasoning.
This fish is fried, fried, boiled, etc. Then add various seasonings one after another. After the fish is cooked, put the ingredients of the hot pot into the pot. The fish was cooked when it was served, but the pot was still cold. Later, after eating it, Guo Moruo happily wrote a poem, saying: A mouthful of gold, nephrite covered with red clouds, wine to relieve hangover, cold pot fish tasted Bayu for the first time. Features: The silver carp in the pollution-free waters in the upper reaches of the Yangtze River were all produced in the same year, and the weight was strictly controlled at1.8-2.5kg, with fresh and tender meat; The bottom of the pot consists of more than 20 secret ingredients and various fresh ingredients, which are fried in a single pot. Qingchengshan old bacon Dujiangyan specialty Qingchengshan old bacon has black and yellow appearance, distinct layers, golden and shiny skin, black and red lean meat, and rose color after cutting.
Strong fragrance, fresh taste, long aftertaste and unique flavor. Old bacon is a representative traditional flavor meat product and local product gift treasure in Qingcheng Mountain, Dujiangyan. Its edible methods are diverse and convenient, and it can be steamed, fried and made into soup. If washed with warm water, steamed (boiled) for about 20 minutes, cooled and sliced, then steamed and eaten, it tastes better. Ingredients: Dandan Noodles: noodles 200g, pork stuffing 400g, sprouts 1 00g, chopped green onion 25g, Jiang Mo10g, garlic10g, Chili powder1.5g, sesame paste10g. Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.
Practice: 1. When the pot is hot, pour in the pork stuffing and stir fry for later use. 2. Saute shallots, ginger and garlic with lard, stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, rice vinegar, order a little broth, and add sesame sauce and Chili noodles to stir-fry until fragrant. 3. Boil the noodles in boiling water, and then scoop them into a bowl. Rape is ripe and can be used. 4. Pour a proper amount of broth into the noodles in the bowl, add fried sauce and cooked rapeseed heart, and sprinkle with coriander.