At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear bean jelly. His bean jelly was exquisitely made, from grinding and stirring to seasoning and flavor matching, which was praised by pedestrians after tasting, and Xie bean jelly became famous. Later, farmer Chen Hongshun carefully studied the production technology of Xie bean jelly, took its advantages and improved it, and the production technology of Xie bean jelly was further improved. He chose fresh white peas and ground them with a small mill. He paid great attention to the cooking, and the bean jelly he made was fine and tender. The husband and wife lung slices were strong. In Anhan (now Nanchong City) when he was in the Three Kingdoms, there was a couple who opened a small pot-stewed restaurant by the Jialing River, mainly for people coming and going from the ferry. At that time, there were more fishermen, boats and merchant ships in the river, and the business around them was very prosperous. In Brazil, the current dynasty. I feel that the cold dishes here are very delicious, and I especially praise the skills of the two couples. In order to praise the special skills of the two couples, I named this dish "Husband and wife lung slices". The husband and wife lung slices are delicate, slightly spicy, fragrant, sweet and delicious. And recommended to the eldest brother Liu Bei, as a royal food offering ... Songhua preserved egg Songhua preserved egg is a famous product in Nanchong. It adopts traditional natural raw material formula, contains no lead and harmful substances, and contains a variety of amino acids and sodium glutamate, which is weak base and nearly neutral. Nanchong preserved eggs are of excellent quality. Eggs are easy to be removed from the shell, and the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is weeping, with a little sugar heart. In recent years, it has created a colorful preserved egg with bright colors such as red, orange, yellow, green and cyan among the eggs, adding new varieties to grand banquets and craft recipes at home and abroad. 1982, Lai Tangyuan Lai Tangyuan was held in Luojiang by Chongqing Branch of Commodity Inspection Bureau of Ministry of Foreign Trade and foreign trade system, which has a history of one hundred years. Lai Yuanxin, the boss, has been cooking and selling dumplings along the street in Chengdu since 1894. The dumplings he made are not rotten when cooked, do not show stuffing or muddy soup, and do not stick chopsticks, teeth or greasy mouth when eaten. They are moist, sweet, smooth and soft, making them the most famous snacks in Chengdu. Now Lai Tangyuan has maintained the quality of time-honored and famous snacks. Its color is smooth and white, its skin is soft and waxy, its sweet sesame oil is heavy and its nutrition is rich.
Lai Tangyuan was founded in 1894 by Lai Yuanxin, a native of Dongfeng Town, Ziyang, Sichuan. Due to the illness of his father and the death of his mother, Lai Yuanxin followed his cousin to a Zhong dumpling shop in Chengdu. Nowadays, it is generally believed that Hun Blunt evolved from jiaozi. In fact, wonton came first, then jiaozi. "Yan Fan Lu" said that Shiyan wonton is "the Hun family and the Tun family in Lu, so it will come for a long time." Later, people made wonton into a crescent moon, which became jiaozi. According to historical research, there were wonton in Han Dynasty in China, and the real jiaozi started in Sui Dynasty and flourished in Tang Dynasty, about 1,400 years ago. In the Tang Dynasty, jiaozi had spread to remote areas. Archaeologists have found a complete jiaozi in a wooden bowl unearthed from a Tang Dynasty tomb in Turpan. During the reign of Emperor Wudi of Fushun Douhua, Liu An, the grandson of Emperor Gaozu Liu Bang, succeeded his father and was named King of Huainan. He likes to recruit talented people, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they invented tofu by using the condition of producing salt and using brine as coagulant in Huaihe River Basin. During the Three Kingdoms period, the technology of tofu production spread to Yizhou (including present-day Sichuan and Chongqing), and it was very popular in Jinchuanyi area of Jiangyang County (present-day Luzhou City) (present-day Fushun County). Because it is also an important salt producing area, there is a rich salt well that produces the most salt. At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, which is suitable for soybean growth ... Yibin burning noodles Yibin's most distinctive traditional snack, formerly known as Xufu burning noodles and formerly known as fried dough sticks noodles. As early as the Guangxu period of the Qing Dynasty, it began to be run by people. This snack uses local high-quality water noodles as the main ingredients, Yibin yellow sprouts, sesame oil, fresh plate oil, star anise, kaempferia kaempferia, sesame, peanuts, walnuts, gold pepper, fine pepper, monosodium glutamate, chives, pea tips or spinach leaves as the auxiliary materials, and the noodles are cooked, fished up and dried, and the alkaline taste is removed, and then the seasoning is added according to the traditional process. The characteristics of Yibin burning noodles are: loose red and bright, fragrant, spicy and spicy, delicious and refreshing ... sweet Sichuan snacks. Method of making: add salt and water to the fine flour, knead it evenly for half an hour, roll it into 0.6 cm thick dough, cut it into 0.6 cm wide noodles, then grab both ends of the noodles with both hands (5-6 noodles at a time), stretch it hard, cook it in a boiling water pot when the noodles become 0.4 cm thick, take it out, shake it and cool it, sprinkle a little cooked vegetable oil and mix well; Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed into flavor juice. When eating, heat the noodles in boiling water, fish them into a bowl, and serve with the sauce. Features: The noodles on the sweet water surface are thick, strong and unique in flavor ... Hot and sour soup Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other materials by boiling in clear soup. Drinking after meals has the effect of sobering up, getting rid of boredom and helping digestion. So many people will miss the delicious hot and sour soup when they don't have much appetite. Guo kui Guo kui, to put it bluntly, it is the baked wheat cake in the north! It's just that Sichuan people invented the method of clamping meat and vegetables. There are also sugar cakes filled with sugar. Sichuanese gave it a special name, so it looks different. Sichuan can be called Guo Kui Kingdom, and it can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity, especially the one at the entrance of Zigong No.6 Middle School. Looking at the eight flavors, Sichuan Guokui has many varieties, including sweet, salty, white and spiced. From the perspective of materials, there are sesame seeds, salt and pepper, onion oil, brown sugar, fresh meat and so on; From the production method, there are other kinds of sausage powder, such as wrapping, grasping (smearing, frying), hollowing, oil spinning, mixing sugar, etc. Authentic sausage powder is made of fine sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot soup is made of sausage, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are dotted, and fried soybeans are brown and round. The vermicelli is waxy and soft, and the mouth is full of fragrance. Picking up the trembling fat sausage and sending it to the mouth, I only feel that the halogen is delicate, smooth and chewy.
Ice powder Ice powder is a delicious food in summer, which is favored by people because of its smoothness, transparency, coolness, delicacy and low price!
According to investigation, ice powder began in Wuyang (now pengshan county) in the Ming and Qing Dynasties, and was founded by Wang Weiyuan, known as "Weiyuan Ice Powder" in history! Originally sold only in pengshan county, it gradually spread to neighboring cities and counties, spread to Sichuan in the middle of Qing Dynasty, flourished in the late Qing Dynasty and reached its peak during the Cultural Revolution! At that time, many people in Pengshan had several ice powder trees at home, and they were eating ice powder all over the street. Pengshan's ice powder seeds were brought to all parts of the country by educated youth. The hometown of ice powder is famous all over the world. The dragon wonton soup is thin and tender, smooth and delicious, and the soup is thick and white, making it the leader of Rongcheng snacks. The name of the dragon wonton soup is not the boss's surname, but the founder, Zhang Wuguang, and his friends and three other guys discussed the opening of the wonton soup shop in the then "thick flower tea garden". When discussing the name of the shop, they borrowed the word "thick" from the "thick flower tea garden" and took the homophonic word "dragon" as the name (Sichuan dialect "thick" and "dragon" are homonyms), which also implied "Dragon and Tiger Leap". "Chaoshou" is a special name for Hundun in Sichuan. The name Chaoshou probably comes from the fact that the two ends of the dough should be copied together when wrapping, so it is named Egg Baked Cake. In the light years, an old man surnamed Shi next to Shishi Academy in Wenmiao Street, Chengdu [now Shishi Middle School in Chinese] was inspired by the children's "Aunt's Banquet", so he used eggs and fermented. Because it tastes crisp, tender and refreshing, it tastes particularly good, so it became a famous snack in Chengdu. Cold noodles with shredded chicken is a traditional snack in Sichuan, which has a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast northern areas.
Method of making cold noodles with shredded chicken: machine-made noodles are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It becomes cold noodles. Hanbaozi, a famous snack in Chengdu, has a history of more than 80 years since its establishment. 19 14 In 2004, Wenjiang native Han Yulong opened the "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of the delicious taste of its steamed buns. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Buns", and the business became more and more prosperous. Mala Tang Speaking of Chengdu snacks, you may immediately think that it is a string of incense. Green vegetables and fish were carefully put on the label and pushed into the high temperature. It was really going through fire and water. There is no exquisite cooking process, so they are mixed together by rough human beings, contaminated with each other's taste and can no longer be separated. In Leshan, Sichuan, this way of eating is called Mala Tang, while many provinces outside Sichuan prefer to call it Mala Tang because of the movie spicy love soup.
Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack.
The most famous one in Dandan Noodles is Dandan Noodles, which is Chen Baobao. It was founded in 184 1 year by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. Leshan sweet-skinned duck Leshan sweet-skinned duck: Leshan people call it "braised duck", which is a famous food in Leshan, Sichuan, and follows the imperial cuisine of the Qing Dynasty. Excavated and improved by the people, its brine is unique, with the characteristics of brownish red color, crisp and slightly sweet skin, tender meat and pleasant aroma.
Sweet-skinned duck practice: to make authentic "sweet-skinned duck", local ducks (Ma ducks) fed by farmers must be used as raw materials, and young geese can also be used instead. And it is cooked with a spoonful of boiling oil, not fried, which has been tampered with by outsiders. Bang Bang Chicken Bang Bang Chicken, also known as Leshan Bang Bang Chicken and Jiading Bang Bang Chicken. This dish was originally made in Hanyangba, Leshan. It is made of fine varieties of Hanyang chicken. After being cooked, the chicken is beaten loose with a wooden stick and eaten. In the cooking history of China, the famous "white breast" that was beaten with a wooden stick was found in Jia Sixie's Qi Min Yao Shu. But its purpose is to make the meat firm. The purpose of beating a great chicken with a stick is to beat the muscles of the chicken loose, so that the seasoning is easy to taste and it is labor-saving to chew when eating. Chengdu Bangbangji is a century-old Sichuan dish with unique flavor, exquisite workmanship and exquisite selection of ingredients, which is quite different from other mixed dishes. It does not contain ginger, onion, garlic and soy sauce. Tianfu Peanut Tianfu Peanut refers to a series of peanut varieties selected by Nanchong Institute of Agricultural Sciences in Sichuan Province, which is the main cultivated variety in Sichuan Basin (accounting for more than 95%, so it is also the general name of peanuts in Sichuan Basin). The peanut producing area in Sichuan Basin (including Sichuan Province and Chongqing City) is one of the main peanut producing areas in China, with an average annual planting area of 4.5-5 million mu and a total output of about 650,000 tons. It is the largest peanut producing area in western China. Peanuts in this area are mainly edible, paying attention to flavor quality and appearance quality. In peanut breeding, the medium grain with strong adaptability and good commodity is selected ...