Dazhou is a county-level city under the administration of Sichuan Province, located in the east of Sichuan Province, and is known as "the Capital of Air and the Hometown of the Aba People." It is the starting point of the "Sichuan Air Transport" project.Dazhou has abundant resources and rich agricultural products.Dazhou is known for its: sesame oil, yellow flowers, olive trees, and high-selenium tea.andfresh soybeans.

Special local cuisine.including: Du Zhomo flowers, boilingduck,intestines, noodles,steamedtilapia.andbeef,ancient fragrant meat, and vegetariantofu.dried, red sea dragonsour and spicy noodles.andchicken oil dumplings.andJianyang spicy chicken.andginger,scallions.

crabs.

and many more.

hand-pulled noodlesintroductionHand-pulled noodles are a very common and distinctive local snack in Sichuan.They are named after being sold by small vendors.These noodles are bright red,and the aroma ofsesame paste is rich, with prominent spicy and sour flavors, while not greasy or stuffy, making them one of the best noodles in Sichuan cuisine.Itsnoodles are thin and smooth, with main ingredients being redchili oil, meat, Sichuan winter vegetables,bean sprouts,andstar anise.noodles, redsoy sauce, minced garlic,peas and scallions, with the flavor of fragrant and spicy, suitable for eating.History and cultureHand-pulled noodles are a very famous snack in Sichuan, with a history of over 100 years. It is said to have been created in 1841 by a small vendor named Chen Baobao in Zigong. Because it was originally sold on the street by carrying a bamboo pole, it was named "hand-pulled noodles."The saying "a pole with a shaved head" is similar to hand-pulled noodles: one end is a charcoal stove, and a pot is placed on it. Of course, there is hot water inside;the other end is a bowl, chopsticks, seasoning, and a bucket for washing.Then you can carry it on a bamboo pole, stroll along the street, and say "hand-pulled noodles, hand-pulled noodles." The name "hand-pulled noodles" comes from this special era and selling method.The popularity of hand-pulled noodles comes from its unique seasoning and noodle soup.

There are many different stories about the origin of hand-pulled noodles, but

Sichuan cuisine

masters from the Sichuan school generally believe that it originated in the east of Sichuan.The reason is simple: the three major schools of Sichuan cuisine, the upper river group (the "Rong" group), the lower river group (the "Salt" group), and the lower river group (the "Yu" group) all use different ways to prepare chili peppers. The chili peppers in hand-pulled noodles are prepared in the way of the lower river group.One of the main ingredients is the local Sichuan vegetable (the old salted vegetable that Sichuan people call).Instead of Sichuan winter vegetables.

This is a local specialty in the Dazhou area.The small vendor in Zigong and Yibin use bean sprouts.Therefore, hand-pulled noodles can be said to originate from the east of Sichuan, Dazhou.PreparationFirst, let's talk about the noodle soup. It is actually what outsiders call noodle gravy or topping.Sichuan people are used to dividing noodle soup into three types: soup-based noodle soup, thick noodle soup, and dried noodle soup.Soup-based noodle soup is with soup, such as braised beef noodles, clear beef noodles, and chicken noodle soup.Thick noodle soup is relatively thick, and usually involves using cornstarch to thicken it, such as fried noodles and garlic eel noodles.Dried noodle soup refers to fried noodles, which are generally drier, such as mixed bean sauce noodles and hand-pulled noodles.

The noodle soup of hand-pulled noodles is very distinctive. We usually call it "crisp soup." Just by hearing the name, you know it's delicious. In fact, it's not difficult to make: take

pork leg meat, chop it into meat, and mix it with sweet bean sauce;then put a little oil in a pot and heat it, then add the meat and stir-fry, add a little liquor to dry the moisture, add salt,pepper,MSG, and season it. Then add a certain amount of sweet bean sauce and stir-fry. The meat will turn into a tempting color (if the color is light, you can add a little soy sauce). Once it's cooked, you can put it aside.You must not be tempted by the aroma, or you might end up making a dish: ) Now, let's talk about seasoning.The seasoning for hand-pulled noodles is very diverse: salt, MSG, soy sauce,vinegar,chili oil, sesame oil,white sugar, dried bean sprouts, scallions, and a small amount of fresh broth. Some people also addpeanuts andsesame seeds.to enhance the flavor.It seems very complicated, but this is the skill of Sichuan chefs.Lamp Shadow BeefIntroductionLamp Shadow Beef is a traditional snack of Han nationality in Dazhou and Chongqing.It has a history of over 100 years.It is made by slicing beef tendons, then marinating, drying, baking, steaming, frying, and stir-frying.It is fragrant and spicy, and is very popular.Because the beef slices are thin and wide, and can be seen through the light, it has the effect of shadow puppetry.The beef slices are as thin as paper, red and fragrant, with a spicy and fresh taste. When chewed, the aftertaste is endless.There are many brands selling "Lamp Shadow Beef" on the market, and many brands have also appeared in Chongqing and other places. However, the most authentic one is the local brand "Lamp Shadow" in Dazhou.History and cultureLegendAccording to legend, this dish was created by a Liu surname artist who came to Dazhou over 80 years ago to sell salted beef. But his business was not good, so he had to innovate and create a dish with thin slices.The history is over 100 years.Vinegar.Chili oil, Soybean oilSugar, Bean sprouts, scallions and a bit of broth, and some even addPeanutsandSesamepowder to enhance the aroma.It seems very complicated, but this is the genius of Sichuan chefs.

Lamp shadow beef

Introduction

Lamp shadow beef is a traditional snack of Han nationality in Daizhou and Chongqing.It has a history of over 100 years.It is made by slicing the beef tendon after marinating, drying, roasting, steaming and frying.Spicy, fragrant and delicious, it is very popular.Because of its thin and wide beef slices, it can be seen through the lamp shadow, and it has the effect of shadow puppet show.The beef slices are as thin as paper, red and shiny, with spicy and crispy flavor, chewing, endless aftertaste.There are many brands producing "Lamp shadow beef" on the market, and there are also many brands in Chongqing and other places, but the most authentic is the local brand "Lamp shadow" in Daizhou.

History and culture

Legend 1

It is said that this dish was created by a Liu surname artist from Liangping County in the 80s, who came to Daizhou to make marinated beef, but his business was not good, so he had to innovate and create a thin slice-shaped dish.Beef jerky|When the sun sets, he sets up a stall in the bustling market, selling this type of beef jerky.To attract customers, he spreads large and thin beef slices in front of his stall, lights a lamp behind, and the beef slices are red and shiny, with the lamp shadow faintly visible, which is very attractive to passersby.Tasting, it is spicy and fresh, and people call it "lamp shadow beef jerky".From then on, it became famous throughout the area, and the business became more and more prosperous.It is still famous today.

Legend 2

According to legend, over 1000 years ago, Tang Dynasty poet Yuan Zhai, who was an imperial inspector, was demoted to Tongzhou (now Dazhou) as a magistrate.One day, Yuan Zhai was drinking in a hotel, and the beef slices in the meal were thin, fragrant, and had no residue, which he admired greatly, and immediately named it "lamp shadow beef jerky".Lamp shadow, also known as shadow puppet play, uses light to project the silhouettes of animals or cardboard figures made of leather or cardboard onto the screen.Using "lamp shadow" to refer to this beef, it shows how thin the beef slices are, thin enough to see the objects through the light, just like the screen in shadow puppet play.

In the Qing Dynasty, there was a man named Liu who came to Dazhou, and he was engaged in roasting and braising meat.Initially, the five-spice beef slices he made were thick and hard, difficult to chew, and easy to get stuck in the teeth, so the sales were not good.Later, Liu continuously thought and improved his craft, cutting the beef into larger and thinner slices, first marinating it to absorb the flavor, then roasting it over fire, and then drizzling fragrant oil on it before selling.The beef made in this way is crispy and delicious, which is very popular in the market.Liu's business thrived, and he became rich.Others saw the opportunity and imitated it, and "lamp shadow beef" gradually became a famous product in Sichuan.

Methods

"Lamp shadow beef" is not ordinary, its ingredients and craftsmanship are very exquisite.One cow can only take its leg tendons andribsmeat, totaling about 10kg.Using a long knife to cut the meat into very thin slices, mixed with 10 kinds of spices such as ginger, star anise, cardamom, etc., and then spread the meat slices on bamboo skewers, then dried to remove moisture, and then put it in a specially made oven to bake until cooked, and then put it in bamboo tubes or paper cans lined with oil paper, and pour pure fragrant sesame oil into it, and seal it with a little ground pepper, and then let it age.Currently, the main production areas of "lamp shadow beef" are Dazhou and Chongqing, and the products from both areas have their own unique characteristics after long-term development.An American livestock expert who came to Dazhou to investigate "lamp shadow beef" once said that "lamp shadow beef" is not only a unique food, but also a wonderful craft, which can definitely occupy a place in the international market.

Stone pot fish

Introduction

"Stone pot fish" is also known as "Golden Fortune Fish", which isa famous dish inSichuan cuisine, and is also a popular way to eat in Dazhou.Its preparation is unique, using a large granite stone to carve a pot with two ears, putting the fish in the pot to cook, then adding various seasonings such as chili peppers, and then adding some nourishing medicinal herbs.In the early years of the Qing Dynasty, in Changsha, on the banks of the Xiang River, there was a small shop specializing in making "stone pot fish", which had a unique flavor.When the Emperor Kangxi went to the south to investigate, he tasted this dish in the small shop, and felt that it was incredibly delicious, so he decided to name it "Golden Fortune Fish".After that, "stone pot fish" became "Golden Fortune Fish", and the small shop also became "Golden Fortune Lin".

Methods

Ingredients:Grass carpone, 5g ginger, 5g scallion, 20g dried shiitake mushrooms,reddates10g,coarse salt5g,sugared40g, small

green onions10g.Seasonings: 16g salt, 15g MSG,chicken powder3g, 8g black pepper, 10g cooking wine,eggone, 20g cornstarch, 2250g clear soup,

pig fat

150g.

Instructions: 1 Prepare the ingredients2 Prepare the tools: two rolling pins, one is smooth, and the other has teeth.3 Grind the dried star anise finely.

4 Put the fresh yeast in a large bowl, add sugar.

5 Melt the butter, add milk, sugar, star anise, and salt, mix well.6 When the temperature cools to 37 degrees, pour it into the yeast and mix well.7 Add flour, and knead into a smooth dough.

8 Let the dough ferment until it doubles in size.

9 First, use the smooth rolling pin to roll into a thin pancake.

10 Then, use the rolling pin with teeth to roll it again.

11 Put the pancake innon-stick pan

cook over low heat until both sides are slightly browned.

Dry-fried rock fishIntroductionDry-fried rock fish is a traditional Sichuan dish, belonging to Sichuan cuisine.Made with Sichuan special rock fish andporkfried and baked.It is a precious dish in Sichuan banquets.Take one sheet of thin cake, apply a little mustard, and put it in the preparedvermicelli,bean sprouts, redcarrotsstrips, scallion strips, rolled into a cylinder, sealed on one end, open on the other end, and pour in the prepared seasoning, which can be eaten.Operating skills: Make thin cakes, use a cloud pot with small fire.

Making method:

Main ingredients:Strong flour(300ML)

Seasonings: Fine wheat flour (400ML),Milk(400ML), yeast (15g), salt (appropriate amount), light sugar syrup (appropriate amount),Butter(50g), sugar (appropriate amount), largefennel(1 teaspoon), small fennel (1 teaspoon)

Making method: 1 Prepare the materials

2 Prepare the tools: two rolling pins: one is smooth, and the other is with teeth.

3 Grind the large fennel into coarse powder.

4 Put the fresh yeast in a large bowl, add sugar.

5 Heat the butter and melt it, add milk, syrup, large fennel and salt, and mix well.

6 When the temperature cools to 37 degrees, pour in the yeast and stir to dissolve the yeast and sugar.

7 Add flour, knead into a smooth dough, and ferment.

8 After fermenting the dough to twice its size, divide it into 20 small doughs.

9 First, roll out a thin cake with the smooth rolling pin.

10 Then roll it out again with the rolling pin with teeth.

11 Put it intoflat panFry over medium heat until the two sides are slightly golden, about 2 minutes per side.

Dry-fried rock carp

Introduction

Dry-fried rock carp is one of the traditional Sichuan Han dishes, belonging to the Sichuan cuisine.It is made with Sichuan specialty rock carp andporkfried and cooked.It is a treasure dish in Sichuan banquet.The finished dish has a golden-yellow color with red streaks, the fish meat is firm and tender, and the taste is fragrant and slightly spicy.

This is a special dish in Sichuan cuisine.The finished dish has a golden-yellow color with red streaks, the fish meat is firm and tender, and the taste is fragrant and slightly spicy.The scientific name of the rock fish is rock fish, also known as black fish, which is distributed in the upper reaches of the Yangtze River and the Jiaoling River and Jinsha River, and lives in deep water layers with many rocks. They often lurk in the rocks, with thick and plump bodies and tender and delicate meat.The dry-frying method is a unique creation of Sichuan chefs, which uses a large amount of fresh meat soup and seasonings to cook the fish until it is dry and flavorful. Sichuan cuisine calls this "self-made sauce" or "natural sauce".

Choose one rock fish, remove the scales and belly, take out the internal organs, wash it clean, and cut it in half on both sides of the fish. Then, spread it with Shao wine andSaltand deep-fry in oil until the skin wrinkles before removing.Change the oil in the pot, gradually heat and stir-fry chili peppers, finely choppeddoubanjiangand ginger and garlic, stir-fry until the fragrance is released and add fresh soup to simmer until fragrant. Then, remove the seasonings and residue.Put the fish and stir-fried pork belly, salt,sweet rice wineand sugar, and cook together in the pot. After the soup boils, move it to a small fire and simmer slowly until the sauce thickens and the fish is cooked through.

Method

Ingredients:

One rock fish, 1000g, 50g garlic,hamand fat meat, 125g, Sichuan salt 5g, 50g Doubanjiang, 5g MSG, 50g aged vinegar, 5g white sugar, 50g Shao wine, 5g vinegar, 40g dried chili peppers, 750g meat broth, 40g ginger, 2000g cooking oil, 50g scallions

Cooking method:

1. Wash the rock fishbody and cut five or six knives on both sides (knife spacing 3cm, depth 0.5cm), apply Sichuan salt (3g) and Shao wine evenly, and marinate.Cut the ham into 0.5cm pieces;cut the scallions into 0.5cm pieces;chop the ginger and garlic into small pieces;chop the dried chili peppers and Doubanjiang.2. Heat a wok over high heat. Add cooking oil and heat until it is about 70% hot. Then, put the fish in to fry until the skin is slightly wrinkled, and remove it.

Leave 50g of oil in the pot. Heat it to about 40% hot. Then, add the chili peppers and Doubanjiang to sauté and infuse fragrance. After the flavor is released, add meat broth to simmer until fragrant. Then, remove the residue and discard it.Put the fish and stir-fried pork belly into the pot, add ginger, garlic, 2g Sichuan salt, aged vinegar, and white sugar. Move it to a small fire and simmer until the sauce is thick and the fish is cooked through. Then, add MSG, vinegar, and scallions. Stir and shake the pot gently, while continuously scooping up the soup in the pot and pouring it over the fish until the oil disappears. Then, remove the pot and serve in a plate."Ba Li" old

"Baile" oldIntroduction

"Ba Li" old is produced by the.

is located in the depths of, and is located in a area, and still maintains the natural environment of green mountains and green waters and no pollution, which is a rare green food raw material.This product uses pure farmhouse raised pork meat, which is smoked with pure wood, and has a rich and fragrant flavor.This product has been sold to Beijing, Shanghai, Guangzhou, Chongqing, Chengdu and other places.Five-spice braised pork

Five-spice stuffingIntroduction

The fermented beans produced in Dazhou, Shaanxi, are famous. They have different production methods, ingredients, shapes, and flavors. They each have their own characteristics. Nowadays, there are various types and flavors of products, which are all packaged in vacuum plastic bags for longer preservation. They are sold well both domestically and internationally.

Method

Ingredients:

Tofu skin：ginger,star anisecinnamonscallions, ginger, soy sauce, cooking wine, white sugar, chicken broth, salt

Method: 1. Chop the scallions and ginger.50. Heat a pot over medium heat. Add the fermented beans and stir-fry until they become crispy.

2. Pour an appropriate amount of oil into the pot, put in the dried bean curd, stir-fry until no moisture and the surface is hardened, then set aside. The method of making five-spice stuffing dried bean curd

2. Add 1 spoonful of cooking wine.

3. Add 1 bowl of water, bring to a boil.

4. Add the fermented beans after boiling.

5. Add soy sauce, salt, chicken broth, white sugar, and adjust the seasoning.

6. Simmer over low heat for 15 minutes until the fish is cooked through. Then, turn up the heat and simmer until the sauce thickens.

8. Add 1 tablespoon of soy sauce, appropriate amount of salt, half a tablespoon of chicken powder, half a tablespoon of white sugar, and make five-spice stuffing dried bean curd

Introduction

is a famous Chinese snack, also known as a Sichuan dish.

It is popular in the vast area of the Western Sichuan plateau. Its characteristics are crispy, oily, not greasy, sweet and not sticky, with a soft and chewy texture, and a rich and nutritious taste. It is often paired with "red

cabbage"to eat, which has a unique style.In fact, is a medicinal herb.It has the functions of nourishing kidney, promoting urination, removing stagnation, and stopping thirst;However,It has the effects of tonifying kidney, promoting urination, removing dampness and stopping thirst;meat contains cholesterol, so those with high cholesterol should not eat it.The effect of stir-frying is stronger, and it can also help to remove cholesterol."Du Zhong" is a healthy herb, and it can be used as a dietary supplement for elderly people.The nutritional value of the traditional food is very high.The most delicious dish is "Du Zhong" and pork belly.The traditional method of cooking is to stir-fry it with pork belly.

History and culture

Hand-torn duck

Introduction

(Hand-torn duck) is one of the famous Sichuan dishes in. It uses the raised in the deep Baishan Mountain, which was inherited by through traditional craftsmanship.The Sichuan dish is made with raised in Baishan Mountain, which was inherited by through traditional craftsmanship.This product has been well-received by consumers and has been exported to other provinces and cities. It was designated as the official food for the 22nd National Games in Sichuan, and was praised by 22 inspection teams from other countries. It was awarded the prize for Tourism Goods in the 10th National Games in Sichuan." " Hand-torn duck uses traditional recipes and unique craftsmanship, which has been refined and processed through more than 10 processes. It uses pure meat, with a unique flavor, which is fragrant and penetrates deeply. It is oily but not greasy, and has been sterilized by high temperature. It is a good gift for relatives and friends, and a good food for home life., sesame after being cooked, ground into fine powder, and added to boiling water to make a paste.Put pig lard in the copper pot, heat it, and put in three-fold dough paste (the amount of each depends on the customer's portion, but not more than 10 portions), sesame seeds, peanut grains,walnutkernels, stir-fry over low heat until fragrant, add white sugar and various candied fruits, stir-fry until it's ready.Three-fold dough is named because it uses three main ingredients, resulting in a dough-like product.

This dish was created by Dong Shushan in Chengdu more than 50 years ago, and then operated by Gu Yue Sweet Food, so Chengdu people also call it "Gu Yue Three-fold Dough".Three-fold dough is still operated by many people in Chengdu, but the ones made by Gu Yue Sweet Food and Snow Garden Sweet Food are the best.

Wind

Lamb

IntroductionDa Feng lamb is a famous dish in Da Zhou, Sichuan.

The dish uses locally raised small mountain sheep as the main ingredient, and is cooked with a unique recipe.

The most characteristic feature is that it is not greasy, has no mutton odor, and has a comfortable taste, which is nutritious and delicious. The series of dishes cooked with it have their own unique flavors and aftertaste.The main dishes include: spicy lamb, fresh lamb, fried lamb slices, braised lamb, lamb shank, lamb soup, lamb blood, lamb stomach, boiled lamb, and various lamb dishes.The most characteristic is the lamb soup, which uses lamb as the main ingredient, combined with radish and potatoes, plus Sha Shen, Adj incense, and natural spices.The characteristics are tender and soft, not greasy, without mutton odor, the lamb soup has a lingering aftertaste, and has the effects of nourishing the summer and winter.DuckShredded duckIntroductionShredded duck is one of the famous dishes in Sichuan Shuanhan Han nationality. It uses the duck raised in the depths of Baile River, and is inherited by Xu Daijian through traditional craftsmanship.Shredded duck is a famous dish made with ducks raised in the depths of Baile River, Sichuan, and inherited by Xu Daijian through traditional craftsmanship."Shredded Duck" adopts the traditional formula, combines with modern technology, and is made through more than 10 steps. The main ingredient is duck, and the flavor is unique, fragrant, and has a beautiful color. It is not greasy and has a high moisture content, which is ideal for gifts, travel, and daily life.

A special, distinctive clear broth (red broth) stewed lamb, featuring lamb as the main ingredient, complemented by radishes andpotatoes,and enhanced with ingredients like shiitake mushrooms, ginger, and natural spices.It is known for its tender, flaky texture, non-greasy and flavorful taste, lacking any ( refers to a strong, unpleasant odor often associated with meat), leaving a lingering aftertaste, and providing both summer and winter nourishment.

XuDuckShredded Duck

Introduction

Shredded Duck (Shredded Duck) is one of the famous Sichuan dishes, utilizing ducks raised in the deep Baisha Mountains by the Bai family, and perfected by Xu Dayuan through traditional techniques and years of practice, resulting in a unique and flavorful food.

Shredded Duck from Xu Dayuan in Dazhou City, Sichuan Province, utilizes ducks raised in the deep Baisha Mountains by the Bai family, perfected by Xu Dayuan through traditional techniques and years of practice, resulting in a unique and flavorful food.The product received positive reviews upon its release, and is exported throughout the province and beyond. It was designated as the official food for the 10th Sichuan Provincial Games and praised by scouting teams from 22 countries, and won the first Dazhou City Tourism Goods Competition award.

Shredded Duck (Shredded Duck) uses a traditional recipe and combines it with unique techniques and modern technologies, resulting in a meticulously processed food with carefully selected ingredients (pure rural ducks), unique flavors, permeating the bones, vibrant colors, pleasant taste, non-greasy, sterilization at high temperatures, vacuum packaging, making it a perfect gift for family and friends, the preferred food for traveling, and a delicious food for everyday life.