A Complete Guide to Liangshan Snacks_Special Local Delicacies and Foods Introduction

Editor: Chinese Food Network Mobile site

is the largest settlement in China, located in the southwest of Sichuan Province at the junction of Sichuan and Yunnan, with its capital city, Xichang, situated on the central section of the Chengdu-Kunming Railway. It has been a vital transit point along the "Southern Silk Road" since ancient times, connecting to Yunnan and Southeast Asia.Xichang is renowned for its beautiful scenery: "Flowers and trees bloom in all seasons, and the weather is pleasant throughout the year."

Local specialtiesBoiled potatoesPotatoesGreen beansTea with rice, milkSweet rice ballsFish, fried duck, golden duckBread.Braised chickenChicken threads, (chili and pepper)Duck.Chili peppersStir-fried eel, spicy peppersCarp, Spicy Soup Chicken, etc.

Boiled potatoes and green beans

Introduction

(Yi people) use potatoes as both a staple food and a vegetable. When eaten, potatoes are typically boiled whole in water, or steamed, or roasted, and then dipped in dried chili powder and salt.SteamingorRoastingways

(fragrant belly)

Introduction

is made frompig bellycleaned and cut into small pieces, then mixed with salt,Sichuan peppercornsnoodles, chili powder, ginger, garlic, and meat, then stuffed back into the belly, sealed with strips of skin, and smoked.SmokingOnce the smoke dries, the can be stored for a long time, and the longer it is stored, the more fragrant it becomes. Serving to guests is a sign of hospitality.SmokedA well-smoked can even replace a roast lamb.Cooking typically involves scooping the broth into a soup bowl and eating the directly from the bowl. The is tender, flavorful, and aromatic.( )

Sour and spicy chicken

Introduction

Sour and spicy chicken is a traditional dish made from (Hui Dong County) -produced sour pickles and chicken, with the meat chunks resembling "meat balls" in size, hence the name "meat balls."

The soup is slightly sour, salty, and delicious, and is often consumed after drinking alcohol to relieve intoxication and remove oiliness.The spoon used for drinking the soup is made of wood, and is called " " (ma shi zi), which means "horse eats." Each person usually has their own spoon, or sometimes a spoon is shared between two people.

SichuanSour and spicy soup

Introduction

SichuanSnacksIn Sichuan, many snacks compete for the title of "the best snack."Snacks and dishes share many similarities, and their common characteristics include seasoning, diverse flavors, and exquisite variations.Sichuan people are skilled at using chili peppers, Sichuan peppercorns,(douban) (fermented broad bean paste)and sauces to season their food. By adjusting the proportions of different seasonings, they create a variety of flavors, including fish flavor, home-style, sour and spicy, and (mala), as well as other common flavors like (lychee) and (weird flavor).The 23 common flavors include fish flavor, home-style, sour and spicy,,, and. There are 13 flavors. All of these flavors are rich and intense.Sichuan snacks are diverse and popular, including butan noodles, sour and spicy soup, red oil fried wontons, and steamed buns.I often find myself overwhelmed when choosing among so many snacks. Many food lovers share this "awkwardness."However, perhaps it is because of the strong flavor of Sichuan cuisine, which can impress me with its unique and delicious sour and spicy soup. This is also a dish that is widely recognized and appreciated by my friends.The of sour and spicy soup are its sour, spicy, salty, and fragrant flavors.It is made from meat, tofu, winter melon, etc., and is cooked in a clear broth.It is often consumed after meals to aid digestion and relieve intoxication.Therefore, many people crave sour and spicy soup when their appetite is not very strong.PreparationThe ingredients for making sour and spicy soup are:30 grams of tofu, cookedchicken

orham15 grams of dried shiitake mushrooms, cooked pork15 grams of water chestnuts,sea snail1 piece of egg, 25 grams of cornstarch, 3 grams of green onion,soy sauce, 10 grams,lard, 30 grams,

MSG, 1 gram,

black pepper, 1 gram, vinegar 6 grams,

salt, 5 grams,chicken broth, 750 grams.Cooking method for sour and spicy soup:1. Cut the tofu, shiitake mushrooms, sea snails, and pork into fine threads. Mix them with cooked pork and place in a pot, add chicken broth, salt, MSG, and soy sauce, and bring to a boil. Then add cornstarch slurry and stir.2. Mix the black pepper, vinegar, green onion, and a small amount of lard in a bowl.When the egg is cooked and floats on the surface, increase the heat and cook until the pork threads are cooked. Then add the mixture and simmer for a while.Braised ChickenIntroductionBraised chicken is a traditional dish of Shandong Province, specifically from the Han Chinese, and is a(Lu cuisine)home-styledish that is also popular in Sichuan.The mainingredientsarechickenand meat, combined withgreen peppersandmushroomsto create the dish.The meat is tender and juicy.This dish is suitable for most people, including the elderly, sick, and weak individuals.This dish uses (Dechang) quality cross-bred chickens, along with green beans, green peppers, garlic, and ginger, and the chicken is first fried in hot oil, then stir-fried with (douban), ginger, (liao sa - a type of Sichuan seasoning), Sichuan peppercorns, and chili powder. The mixture is then simmered in chicken broth.The dish is bright red, with tender chicken meat, and has a slightly sweet and spicy flavor.DumplingsIntroduction

Dumplings are a traditional dish from the Dechang region of Sichuan, made from

wheat flour

and water.It is a

common food

that is also popular in Sichuan.

The mainingredientsarerice flourand vegetable fillings, such ascabbageandmeat.The dumplings have a soft and chewy texture.It is a healthy and nutritious food, suitable for all ages.The dumplings are made with Dechang quality rice flour and vegetables, and are filled with cabbage and meat. The dumplings are then steamed.The dumplings are fluffy and tender, and have a slightly sweet and savory flavor.Meat ballsIntroductionMeat balls are a traditional food of the Dechang region of Sichuan, also known as " " (wū sè sè jiǎo), which means "meat balls."The meat balls are made from pork, and are cut into small pieces and then shaped into balls.

It is a popular dish in the Dechang region, and is often eaten during festivals and celebrations.The meat balls are made from pork, and are cooked in water. They are not seasoned with any ingredients, including salt.

The meat balls are then tossed with garlic water, salt, and Sichuan peppercorns, and served hot.

When eating meat balls, you should use your hands to hold them.

, Meat clumps, (Yí) name: " " (Wūsè Sèjiǎo), meaning "pieces of pork"., Because each piece of meat weighs between 2-3 jin (approximately 0.9-1.4 kg), they form clumps, hence the name., This is the main cooking method for pork in Deqing, used for cooking pork, lamb, or beef., Beef, Cut into pieces, and cooked in boiling water without any seasonings, including salt., After cooking, the meat is scooped out, and then sprinkled with garlic water, salt, and pepper, ready to eat., When eating, you need to use both hands to hold the meat.The flavor is very delicious, as the meat cannot be boiled or stewed, but rather cooked to perfection, "fire" meaning the right level of heat to cook the meat, "fire" is one, and the meat is cooked, or "fire" is not, then the meat is raw, and "fire" is a little too hot, then the meat is hard, so it is not often made.And it must be eaten while hot;Therefore, it is generally not easy to make this dish.To savor the delicious meat, you must first encounter festive events of the Yi people, such as the Fire Festival (June 24th of the Lunar Calendar), or weddings;Secondly, you must order it from the hotel restaurant.

"Tuo Tuo Meat" is the basic cooking method for the people of Xia Lang Shan Yi to eat meat.In the process of making, whether it is pork, beef, or lamb, after slaughtering, it is cut into chunks the size of fists, cooked with water until 80% cooked, then put into a basket, and sprinkled with salt to shake and stir, so that the salt can be eaten.When eating, except for adding salt, no other seasonings are added, and no bowls or chopsticks are used, just use your hands to eat it.When eating, it is accompanied by a traditional Yi dry sour cabbage soup (which has the function of removing oil and fishy taste), take a piece of "Tuo Tuo Meat" in your hands, and chew and chew, because this meat is made in a special way, and is not very fatty, so the more you chew, the more delicious it becomes, and the more you eat, the more enjoyable it is.The trick to making "Tuo Tuo Meat" is to master the appropriate heat. If it is not cooked, the meat will be too soft.The "Tuo Tuo Meat" made by the Yi people is both fresh and fragrant, with a unique flavor, especially when made with 4-5 kilograms of young pig meat, it is crisp and delicious, which is a good dish for entertaining guests.Therefore, "Tuo Tuo Meat" has now become a famous local delicacy in Xia Lang Shan.

The Yi people often eat large pieces of meat quickly.The people of Xia Lang Shan often like to cut beef,lamband pork into chunks the size of fists (the Yi people believe that the larger the piece of meat, the more hospitable the owner is), then cook it with water before eating.The Yi people have this eating habit, whenever there are guests, the host must let the chopping board (a large chopping board used for cutting beef, lamb, and pork) touchblood,to show that the guest is respected.The most honored guest comes, and the host must use a cow (that is, kill a cow with an axe and hit its head, so it is called "killing a cow") to entertain guests, and then kill sheep and pigs, and then kill chickens in order, and then entertain guests.In their eating concept, inviting guests to eat, using wild animal meat to treat guests, is not just a simple meal.When entertaining important guests, the host must use a cow, sheep, or pig plate (cow, sheep shoulder bones can be cut into manythin pieces of meat) to give to the guests;The killer of pigs must give half a pig's head to the guests;The killer of chickens should give a chicken head to the guests when eating.The guests can receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.The owner can also receive the cow, sheep, and chicken, and can eat freely.

The owner can also receive the cow, sheep, and chicken, and can eat freely.

, Primarily produced in cities and counties like Xichang and Dechang, it has characteristics such as large size, plump, rich in oil, tender meat, fragrant, and delicious flavor., According to historical records, during the Yuan and Ming dynasties, Xichang, originally known as Jianchang, was famous for its board duck, hence the name Jianchang Board Duck., "Xichang County Records" states: "Duck, ancient name: Weng, the males have beautiful feathers, and the females are second, the locals raise ducks for banquets, weighing 4-5 jin (approximately 1.8-2.3 kg)., The meat, liver, and eggs have a wonderful aroma, which is unparalleled in other provinces. Even famous ducks like Su Duck and Min Duck cannot compare to the "Jian Duck" and "Jian Liver"., Duck Liver, The one produced in Xining Town is the first, weighing 12 jin (approximately 5.4 kg) each., Duck Meat, If preserved with salt and made into board duck, the flavor is simply amazing., In recent years, Liangshan Prefecture has developed Jianchang Board Duck as a commercial duck, with millions of ducks raised annually, from autumn harvest to the Chinese New Year, with thousands of Jianchang Board Ducks available in Xichang and Dechang, but the supply still cannot meet the demand. Some are given as gifts to friends and family, while others are exported to Chengdu and Chongqing.

, Yi Ethnic Group Preserved Blood Sausage

, Introduction

, The Ningnan Yi ethnic group has the custom of making preserved blood sausage every time they slaughter a large pig, in addition to stuffing sausage., Sausage, The preserved blood sausage is made by stuffing pork, tofu,, sticky rice,, pork or fatty meat,, into, large intestine, or small intestine, and then pickled and dried., It has characteristics of being crispy, sticky, oily, with a fragrant and spicy flavor, making it a good accompaniment to wine., It can also be given as a gift to friends and family., The key to making it is to first thoroughly clean and wash fresh, pig intestines, and then add appropriate amounts of salt, mix in appropriate cooked sticky rice, tofu, and some fresh pork, and then add chili powder, pepper, garlic, etc., and mix well., Then, tie a small rope around one end of the cleaned intestine, and slowly stuff the prepared ingredients into the other end, and it is best to pinch the filled sausage until it is not too tight., It is better to use short sections for stuffing intestines., After stuffing the blood sausage, tie it around a wooden stick, and place it in a ventilated place. After drying, hang it in a stove, which makes the blood sausage taste even better., When eating, cut a small section, wash off the surface smoke, and then slice and cook in various ways, such as frying, stir-frying, boiling, or steaming, which tastes delicious.After the blood sausage is prepared, tie it around a horizontal stick, place it in a well-ventilated area, and let it dry. Then, hang it over a stove fire to smoke, which enhances the flavor.When eating, cut off a small piece and wash off the surface smoke. Then, slice it into rounds and fry, stir-fry, boil, or steam it. The taste is exceptional.