Chengdu Qionglai Food Recommendations
Fengshouhuang Beef
Ingredients: Qionglai local cattle (thigh meat), spices, Erjing Strip Pepper, Hanyuan Qingxi Tribute Pepper, Hubei sesame seeds and so on.
Practice: the fresh beef thigh to remove tendons, oil cut into half a catty or so of meat strips, blood rinsed, put into a pot of boiling bubbles, fished out and washed, put into the marinade pot, boiled and cut into thin strips, put into the medium-cooked hot frying pan, sauteed until fragrant, will be hooked juice concentration, add pepper, sesame and so on. Let it cool, put it on the table in a container.
Features: reddish color, moderately spicy, refreshing sauce, chewy and crumbly.
Cuisine: Chef Jiang Fuming; Restaurant - Fumingjiang Beef; Tel 13438982003
Lin Qiong Pottered Chicken
Ingredients: ecological local chicken, salt, monosodium glutamate (MSG), peppercorns, paprika, and sugar.
Practice: the chicken is slaughtered, boiled, cooled, chopped or sliced into bone pieces, and mixed with high-quality Erjing pepper and Hanyuan Qingxi Gongpepper.
Features: spicy and fresh.
Gourmet: Chef - Hu Gang; Restaurant - Zhou Bowl; Tel 13882007195
Qiongzhou Sweet Skin Duck
Ingredients: free-range earth duck, more than 20 kinds of natural spices, rock sugar, malt sugar and so on.
Practice: wash the duck and put it into the pot to simmer. After cooking, take out the secret sugar sauce, cool it thoroughly, put it into the pot for deep-frying until it is red and bright, and take it out.
Features: Sweet and crispy.
Information: Chef - Xie Ke; Restaurant - Fishbridge Xie Duck; Tel: 15881016925
Tiantai Old Bacon
Ingredients: free-range black pork and others.
Practice: use fresh meat from good black pigs, cured with salt, soy sauce and pepper, then smoked with natural wood and open fire.
Features: Fatty but not greasy, meaty flavor.
Food: Chef - Wang Li; Restaurant - Baliutan; Tel 1734017728
Pepper Orchid_Meat Eyes
Ingredients: snowflake beef, holey green peppers, millet peppers and black garlic.
How to make it: dice the beef, then fry it until lightly charred. Add Kong Ming green pepper, millet pepper and black garlic and saute. Pour in the sauteed diced beef, cook in the sauce and stir fry.
Features: fresh and numbing taste, beef is charred on the outside and tender on the inside.
Food: Chef - Chen Lei; Restaurant - Jiao Lan Shan Fang; Tel: 15881232121
Cha Yun Braised Pork
Ingredients: Refined Five-Flake Pork
Practice: Cut the five-flake pork Cut into 3cm square cubes, add sugar and ham, simmer on low heat for 4 hours, and finally collect the juice.
Features: Fatty but not greasy, lean but not firewood.
Cuisine: Chef Chen; Restaurant - Gao Gao Hotel; Tel - 18682757125
Zhuo Fu_Si Xi
Ingredients: Fresh pork, horseshoes, mushrooms. Practice: choose the best pork, cut into three fat and seven slanting pieces, horseshoes and shiitake mushrooms cut into chunks, stir to make meatballs, put into the frying pan and fry until golden brown, red.
Features: fragrant, smooth and soft.
Information: Restaurant - Seven Mile Hotel; Tel - 15982824685
Jhuksi Prickly Pork Fish
Ingredients: Prickly Pork Fish, Erjing Peppers, Ginger, Spring Onion, Garlic.
Practice: fry in a frying pan over high heat until crispy, then add secret seasoning and dry roast over a gentle fire.
Features: spicy and dry.
Cuisine: Chef - Jinshan Biao; Restaurant - Moon House Hotel; Tel: 13881972037
Three-color braised shrimp balls
Ingredients: large shrimp, red kidney beans, corn, green peas, eggs, etc. .
Practice: Steam the tender egg, add boiled shrimp soup and pumpkin juice, add green peas, kidney beans, corn, and finally add shrimp, add salt, chicken powder, thicken the sauce and pour it on the tender egg.
Features: Tender eggs, shrimp Q spring.
Cuisine: Chef Ren; Restaurant - Tian Yan; Phone - 13550181290
Qiongren Double Pepper Chicken
Ingredients: eco-chicken breast, mint leaves, green peppercorns, red peppercorns, green peppercorns, ginger and garlic, oyster sauce, cooking wine and so on.
How to do: dice chicken breast, add fresh mint leaf juice, cornstarch, egg white, cooking wine, green onion, ginger and garlic, marinate for 10 minutes; remove green onion, ginger and garlic. Drain the juice from the diced chicken, deep fry the diced chicken until the surface is lightly browned, remove and control the oil; add salad oil and moderate amount of lard in a wok, and pop green and red bell peppers, fresh chili peppers, ginger and garlic. Add diced chicken, oysters
Cuisine: Chef Luo; Restaurant - Qiongren Tribe; Tel - 13688459359
Bowl of mutton
Ingredients: local hemp, goat meat and so on.
Practice: take the local hemp, goat meat and so on. Age-appropriate as the main raw material, supplemented with a precise recipe of eighteen flavors of traditional Chinese medicine, floating in spring water for 3-4 hours, then put into a pot to boil, into the (recipe) pot to cook, and then add the ingredients.
Features: delicious, warm and tasty.
Food: Restaurant - Daozuo Linjiang Mutton; Tel - 13438818718
Gu cheng xiaozi pot kui
Ingredients: flour, pepper, rapeseed oil, salt. Practice: flour and water stirring fermentation, kneading, flattening, baking.
Features: salty, numbing, fragrant, crunchy, crispy, melt in your mouth.
Cuisine: Chef - Hu Chan; Restaurant - Petty Pot Helmet; Tel - 13518176370
Qionglai milk soup noodles
Instruments: Qionglai mountain area old hen, pig bones, pig's hooves, local water leaf noodles, etc.
Practice: Selection of non-feed-fed Qionglai mountain area native old hen as the main raw material, supplemented by pig's hooves, large bones, in accordance with the traditional ancient French fire carefully simmered and made.
Features: fresh soup.
Cuisine: Chef Nie Jianqiong; Restaurant - Yuqiao Stewed Chicken and Milk Soup Noodles; Contact: 18117830335 Tang
_Lan Stone Ground Soya Bean Flower
Ingredients: high-quality soybeans, gypsum and others.
Practice: soak soybeans in cold water overnight, then grind them into juice with a stone mill, boil them, strain them, and mix them with gypsum in a cold pot.
Features: fresh and sweet.
Food: Chef Jie He; Restaurant - He Dou Hua; Tel: 028-67112126