According to legend, in 1930s, Guo Chaohua and his wife in Chengdu set up stalls to sell lung slices along the street. Because of their fine production and unique flavor, they were deeply loved by the masses, hence the name "husband and wife lung slices". Later, it developed into a store operation, and the raw materials were changed from the original lungs to meat, heart, tongue, belly, head and skin, which improved the quality and became one of the famous dishes in Sichuan.

The preparation method is as follows: clean beef and beef offal, blanch them thoroughly, put them in a pot, add old bittern and spice bags of pepper, cinnamon and star anise, and cook them for about two hours with slow fire. Cut the cooked beef and beef offal into pieces and put them in a plate; Scoop some old brine, add monosodium glutamate, Chili oil, soy sauce and pepper powder to make a flavor juice, pour it on beef and beef offal, and then sprinkle with crispy peanuts and sesame noodles.

Husband and wife lung tablets are characterized by spicy and fragrant taste.

Zhangcha duck is a kind of smoked duck, which needs to be cured, smoked, steamed and fried. Exquisite production, strict requirements, golden red color, crisp outside and tender inside, with the special fragrance of camphor wood and tea, is one of the famous dishes in Sichuan. It is the most famous roast duck restaurant in Chengdu "Fuluxuan".

Raw material: 1 piece of fat. Salt, Shaoxing wine, pepper powder, pepper, mash juice, etc.

Cooking method:

1. Cut the duck from the back and tail, take out the internal organs, wash, wrap the whole body with seasoning, marinate, tighten the skin with boiling water and drain.

2. Put the duck in a smoking stove, light it with the mixed straw of camphor tree leaves and camellia tea, take the duck skin out after being smoked in Huang Shi, steam it in a big bowl, and let it cool.

3. Fry the duck in the oil pan until the duck skin is crisp and fragrant, take it out, cut it into sections and restore it to the plate.

This dish is carefully selected and made. It is a plump drake that comes on the market in autumn. After four processes of salting, smoking, steaming and frying, it is also called "four-system Zhangcha duck". Among the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which grows in warm underground, and its leaves are oval, which is rich in the unique fragrance of Cinnamomum camphora. Smoked duck with scented tea is a major feature of this dish. This dish is also very particular about serving dishes. After the whole duck is smoked, it should be cut first, then reshaped and restored to the plate, so that the duck is not only delicious, but also beautiful. When serving, it is served with "Lotus Leaf Soft Cake", which is especially delicious for people who eat it.

Actually, it's not delicious now. If you really want to go, go to Chengdu along Zongfu Road!

I am a pig! My hand! It's sour!