Yazhong City, located in the central part of the Sichuan Basin, is bordered by Chengdu and Deyang to the north, and by Neijiang to the south, and connected to Chongqing and Suining to the east and to Meishan to the west. It is the only regional center city in Sichuan that connects the "dual core" of Chengdu and Chongqing.It is known as "China's Western Auto City", "Sichuan Province Beautiful Environment Demonstration City", "China's Energy-Saving Capital", "Green Yazhong", "The Hometown of Three Saints", and "China's Longest Living Place".

Local SpecialtiesZhou Li Sour Soup NoodlesSour NoodlesDanshan DuckGuji Braised PorkGuji Braised MeatLotus LeafPrickly Pear, Red Oil ChickenChicken DumplingsJianyangLambSoup, Chili and Pepper ChickenBamboo shootRoasted MeatTofuLotus RootNoodles, Flower Sugar, Three TreasuresTofuDumplings

BridgeLamb Soup

And so on.

An Yue

Salted MeatAn Yue Salted Meat

Introduction

An Yue Salted Meat is a local specialty of An Yue County, Yazhong City, Sichuan Province. This dish is clean and well-cut, with solid meat and a red color on the cut surface. The fat is slightly yellow. It has the unique flavor of salted meat.

Salted meat is made by salting, also known as salted meat, cured meat, or salted pork.An Yue Salted Meat was a provincial excellent product in Sichuan Province's 1982 Salted Meat Competition. After cooking, the color is golden and the taste lingers.PreparationPreparation of An Yue Salted Meat:1, Ingredients: Salted meat ingredients are divided into two categories: with bones and without bones.Salted meat with bones: Depending on the part of the meat, it can be cut into slices, small pieces, or leg portions.

Slices refer to the pieces after removing the head, tail, and leg.Small pieces refer to rectangular meat blocks about 2.5 kilograms (legs with claws).2, Processing: Clean and remove scraps, blood, and oil. To facilitate the penetration of salt, it must be cut into pieces every 2-6 centimeters. The concentration is generally 1/3 of the meat.The size and depth of the knife depend on the temperature and thickness of the meat. If the temperature is above 15°C, the knife should be cut larger and deeper to speed up the curing process;If the temperature is below 15°C, it can be smaller and shallower.

3, Salt preparation: Generally divided into three times, the first time is initial salt, the second time is large salt, and the third time is secondary salt.The initial salt is evenly applied to the surface of the raw meat.The next day, apply the large salt, and spread the salt evenly, fill the knife cut with an appropriate amount of new salt, and neatly stack into piles.After 4-5 days, flip it over and exchange the upper and lower layers;and add an appropriate amount of fresh salt.After about 7 days of secondary salt, it should be flipped over and lightly sprinkled with salt.The salt preparation takes about 25 days.

4, Salt: Salted meat can be stored in a -5°C cold warehouse or immersed in 24-25°C salt water.If the salt water becomes cloudy and smelly, it indicates that the salt has been spoiled, and it must be reboiled before using.Process Tips: Because it needs to be fried, 1000 grams of cooked vegetable oil and about 200 grams will be used.

CutPorkGuidance

1, Pork should be cut diagonally. Pork is relatively fine and has little muscle. If cut horizontally, it will become disorderly and scattered after cooking. If cut diagonally, it will not be broken and will not be difficult to chew.Pork should not be soaked for a long time.

2, When cutting fat, you can first dip the fat in cold water, then place it on the cutting board, and cut while sprinkling with cold water. This will make the cutting more effortless, and the fat will not slip.

Zhou Li Sour Soup Noodles

Introduction

Zhou Li Sour Soup Noodles are a famous local specialty in Zhou Li Town, Yazhong County, Sichuan Province. It combines the unique characteristics of Sichuan cuisine, such as spicy, sour, fragrant, and crispy.Zhou Li Sour Soup Noodles, a local snack in Zhou Li Town, Yazhong County, Sichuan Province.It originated in the Qing Dynasty and has a long history.In the early 20th century, the chef of Zhou Li, Wen Jiangyuan, further developed a unique seasoning formula based on the traditional yellow sour soup noodle, emphasizing the spicy, sour, fragrant, and crispy characteristics of Sichuan cuisine, and became a famous local snack known as "Sour Soup Noodles".The main ingredients of Zhou Li Sour Soup Noodles are

Peaswhich are made by hand.It is nutritious and authentic in flavor, with a soft and crispy texture, and does not contain any chemical substances.

The reason why Zhou Li Sour Soup Noodles are called "Sour Soup Noodles" is due to:Firstly, it is carefully made, which is very laborious.Secondly, the seasoning is mainly spicy and sour, which makes people feel uncomfortable.Thirdly, it is made by hand, so the production is small, and those who come from outside to buy it are often disappointed.

For over a hundred years, "Zhou Li Sour Soup Noodles" has not only become a favorite dish in Zhou Li and its surrounding areas, but also a delicious snack that people bring when visiting, and it has been taken to domestic and foreign countries.

Currently, "Zhou Li Sour Soup Noodles" has been named as "Yazhong County Famous Dish" and "Sichuan City Famous Snack", and it has been applied for national patents and trademarks, and it is a "famous brand" nomination.Jianyang DuckIntroduction

Jianyang Duck is very famous in Jianyang.

Located in West Street, Jianyang.

It tastes very delicious, and you need to queue every day to buy it.Especially during festivals, the queue is very long.

In small cities, selling snacks is usually done by setting up a stall.

This shop is located in the most bustling area of Jianyang, where the rent and land prices are the highest. It specializes in selling duck and duck, and sells duck and duck on a street known for selling clothes.The store only opens for a limited time in the morning and afternoon, and the business is very good. If you come too late, you may not be able to buy it.Pot BreadIntroductionPot Bread is a unique Sichuan flavor. When serving, a waiter holds a plate with a golden-brown, fried pot bread, and quickly pours hot broth over it, creating a sizzling sound, which is very interesting.

Pot Bread is a famous Sichuan dish.Pot bread has been popular since the Qing Dynasty.

Emperor Qianlong tasted it in Jiangsu and praised it as "the first dish in the world" and "thunderous".

The book "Chengdu Overview" also records that famous restaurants such as "Zui Xia Xuan" and "Wei Zhen Garden" served pot bread, seaweed and other dishes.

During the War of Resistance Against Japan, restaurants in Chongqing also served pot bread.

Pot bread is made with thick and uniform, dry, and unburnt pot bread.Because too thick will not be baked through, too thin will be baked and burned.Pot bread should be dry and not burnt.When baking, the oil in the pot should be wide and the oil temperature should be high.This makes the baked pot bread expand, and when poured with hot and fresh broth, it is crispy, fragrant, and delicious.PreparationIngredientsPreparationPorkLoinRiceWait for the restaurant to serveFried riceSea cucumber"Wait for dishes to be servedDuring the war, restaurants in Chongqing and other places also flourishedFried pork slicesFor decades, this dish has been very popular with customers

The secret of this dish lies inThe selection of bamboo shoots and the oil temperature for fryingSichuan stir-fried rice, moist and tender, with crispy and fragrant bamboo shoots, and the bamboo shoots used to make this dish are selected for their uniform thickness, dryness, and lack of burnt tasteBecause the bamboo shoots are too thick and difficult to fry through, and too thin and easy to burnThe oil in the pot should be wide and the oil temperature should be highIn this way, the fried bamboo shoots will expand greatly, and when topped with hot and fresh soup, they will be crispy, fragrant, and delicious, making them a popular dishProcedureProcedure 1

Ingredients

Preparation

PorkSpare ribs

300g meatRice6. Pour in water with salt and pepper, and cook for two minutesBecause this dish is made with chicken, pork, fish, and golden hook soup, it is extremely delicious100g dried wood ear, 50g dried winter gourd, soaked in waterShiitake mushrooms50g, pea shootsbean sprouts50g, scallions 100g,ginger5g, garlic 10g, soakedchili10g,soy sauce10g,pepper2g, 20g cooked wine,MSG1g,white sugar25g,vinegar15g, 3g salt, 25g egg white, 30g bean powder, 250g vegetable oil, 100g pork lard, 50g fresh soup.

Instructions

1, remove all white veins from pork belly, slice into thin pieces, mix with salt, pepper, cooked wine, and MSG;and prepare a batter with egg white and bean powder.

2, slice shiitake mushrooms and winter gourd.chop scallions, ginger, and garlic into slices, slice dried chili into thin slices.separate the wood ear into 5cm x 5cm (or circular) pieces.Prepare a sauce by mixing soy sauce, pepper, cooked wine, white sugar, vinegar, salt, water, and bean powder with fresh soup.

3, heat the wok over medium-high heat, add pork lard and heat (about 180°C), add the meat slices and stir-fry until cooked, then drain.Reserve the oil in the wok, add shiitake mushrooms, winter gourd, dried chili, ginger, garlic, and scallions, and stir-fry briefly, then add the meat slices and stir-fry with the sauce, add pea shoots and cook briefly, then remove from heat and serve in bowls.Remove and serve immediately, and drizzle with a small amount of hot oil. Serve the fried meat and the fried wood ear together.

Notes

Wood ear preparation

Cooked wood earRicePlace in a cookie cutter, then press the rice into a flat shape;

Place it inovenHeat the oven to a low temperature, bake the rice until it's dry (usually takes one day, typically starting in the morning and letting it sit and dry overnight), and take it out before sleeping;

After baking, seal it in a bag and fry in hot oil when eating. You can tell it's cooked when it turns golden and fluffy.

Second method

Ingredients

150g pork belly,eggs2, 250g wood ear, soakedwood ear mushrooms15g,red bell peppergreen bell pepper 10g,tender shoots50g.

Instructions

1, slice the pork belly thinly and mix with cooked wine, salt, and pepper.Beat 2 eggs and add a little water.

2, heat a little oil in a wok over medium heat, add the egg mixture and stir-fry until cooked, then remove.Slice the tender shoots and soak in cold water.

3, heat a wok over medium heat, add the pork slices and stir-fry until browned, then add scallions, ginger, garlic, tender shoots, wood ear mushrooms, and red bell pepper. Add the egg mixture and cook until fully cooked, then add a little water and cook for 2 minutes.

4, fry the wood ear in 80% hot oil until it floats to the surface, then remove and plate. Drizzle a spoonful of hot oil over the fried wood ear and serve.

Third method

Ingredients

1 bowl of cooked rice, 1 piece of pork belly,tender shootshalf a piece,carrotshalf a piece,black wood ear3 pieces, 3g salt, 3g cooked wine, a little pepper, 1 scallion, a small amount of cornstarch, 10g vegetable oil.

Instructions

1, spread the cooked rice on a baking sheet or cutting board and place it in the sun to dry;separate the dried rice into small pieces.

2, fry the rice in a hot pan;Fry until golden brown, then remove.

3, slice the pork belly, mix with salt, cooked wine, and cornstarch.Blanch the tender shoots in cold water.

4, add black wood ear and blanch.Heat a wok over medium heat, add the pork slices and stir-fry until browned, then add scallions, ginger, garlic, tender shoots, and wood ear mushrooms, and stir-fry.

5, add a little water with salt and pepper, cook for 2 minutes.Serve over the fried wood ear, which has been blanched.6, heat the wok over medium heat, add the cooked rice, and stir-fry until it's fluffy.4, place in a bowl and pour the hot sauce over the fried wood ear immediately.

Then add beans,Tips

1. Spread cooked rice on a baking sheet or cutting board and place it in the sun to dry. You can also bake it in the oven at a low temperature (be careful not to overheat the oven) to dry the rice. This dried rice is essential for frying into wood ear.

2. Marinate the meat with seasonings beforehand, and blanch the tender shoots in cold water to remove any bitterness. Also, blanch the wood ear mushrooms.

3. Heat the wok over medium heat and add the meat slices, stir-fry until browned, then add the fried wood ear and stir-fry.

4. Place in a bowl and serve immediately.Pai Fan NoodlesIntroduction

Pai Fan Noodles is a local snack from Jianyang County, Sichuan Province. It is characterized by its fresh and white broth, flavorful meat filling, and chewy noodles.

The history of Pai Fan Noodles dates back to the 1950s, when the road between Chengdu and Chongqing was congested, making it difficult to find food. A noodle stall located under the famous "Pai Fan" archway in Jianyang provided meals to travelers during this time.

The noodles were made with careful preparation and delicious flavors, which quickly gained popularity among locals and travelers.

Pai Fan Noodles is made from a variety of ingredients, including egg noodles, pork, pork bone, chicken bone, fresh fish, crab meat, bamboo shoots, green onions, and green oil, along with ingredients like doubanjiang (fermented broad bean paste), sesame oil, and chili oil, creating a unique and flavorful dish.History and CultureBasic Information Pai Fan Noodles is a local snack from Jianyang County, Sichuan Province.The name "Pai Fan" originated from a noodle stall located under the "Pai Fan" stone archway, which served as a catering service for travelers passing through Jianyang.The dish is known for its use of fresh ingredients, particularly fresh fish, pork, and crab meat.The unique flavor of Pai Fan Noodles comes from the combination of fresh ingredients, savory and spicy seasonings, and the skillful cooking techniques used by the local chefs.In 1930, a newspaper called "New New News" in Chengdu praised Pai Fan Noodles.As a result, Pai Fan Noodles became popular throughout Sichuan Province and beyond.In the 1960s, prominent figures like Chen Yi and General visited Jianyang and tasted Pai Fan Noodles, which they highly praised.The success of Pai Fan Noodles inspired other restaurants in Chengdu to incorporate its techniques and flavors into their own dishes.One such restaurant, Chengdu Long Chao Shou Restaurant, is known for its innovative approach to Pai Fan Noodles.The restaurant's version of Pai Fan Noodles combines traditional flavors with modern cooking techniques.The restaurant's Pai Fan Noodles is particularly popular because it is considered a high-quality dish, and it was awarded the title of "Chengdu's Favorite Snack" by the government in 1990.

Recipe

Ingredients500g fresh green onion noodles, 100g pork belly,crab meat, tender shoots, and winter gourd.Sesame seedsOil,Chili oiletc. seasonings, which highlight the spicy and unique flavorIn 1930, the Chengdu newspaper "New New News" wrote and praised "Archway Noodles"As a result, "Archway Noodles" became famous and became a famous dish in Sichuan, and many places imitated itIn the 1960s, Marshal Chen Yi and Marshal He Long came to Chengdu and tasted "Archway Noodles", and they were very satisfied after eatingChengdu Long Chao Shou Restaurant is good at borrowing the strengths of others, turning the cooking techniques of other restaurants into its own benefitsThe noodles made in this store inherit the traditional flavor and also develop itIn particular, eating noodles together makes it more exquisite, in 1990, Chengdu Long Chao Shou Restaurant made "Archway Noodles" and was awarded the title of "Chengdu Famous Snack" by the governmentProcedureIngredients

500 strands of green vegetable noodles, fat

Lean meat

Mushrooms, winter shootsYellow croaker1.5 times the amount of yellow croaker, 2 times the amount of lamb, 2.5 times the amount of pork, while the fat is only 1.2g, which is 1/20 of beef, 1/24 of lamb, and 1/49 of pork, and it is rich in calcium, phosphorus, iron, vitamin B1, vitamin B2, and niacin, which is very suitable for patients with high blood fatHamGolden hook, vegetable oil, soybean oil, Sichuan salt, cooking wine, MSG, cookedPig fatPepper,Brothwet pea flour.300g pork belly, one chicken about 1250g,Pork bones1500g, 100g rendered pig fat, 100g fresh winter gourd, 100g mushroom, cookedWhite soy sauce75g, 25g salt, 2.5g pepper, 100g old ginger, 150g green onion,Star anise20 pieces.

Cooking method

Wash pork, cut intogreen beanslarge pieces.Blanch fresh vegetables in boiling water, cool.Finely chop dried bean curd.Cucumber

fish, after processing, together with chicken bones, pork bones,Shrimpput into pot, add appropriate amount of water to make broth.Then remove bones, reserve.Place wok on high heat, add vegetable oil, fry minced meat, then add ginger, Sichuan salt, chili bean curd, fry until fragrant, then add broth, pepper to make noodle sauce.Place soy sauce, chili oil, chopped green onion in a bowl.Place boiling water pot on medium heat, add noodles, cook until soft, drain and place in bowl, then add appropriate amount of fresh vegetables, drizzle with sauce, then sprinkle sesame oil, noodles will be soft and chewy, sauce will be fragrant and oily.1. Add water to pot, put in cleaned chicken and pork to cook, after boiling remove scum, then put in washed ginger, green onion and star anise to cook together, cook pork until 70% cooked, then remove and slice into strips, winter gourd and mushroom also slice into strips, set aside 50g chopped green onion.Cook chicken until soft, remove for other use;Use broth and noodles.

2. Place wok on high heat, add pig fat, fry sliced pork until dry, add broth, then add sliced winter gourd and mushroom, salt, pepper, a little soy sauce, then slowly simmer on low heat for about half an hour, then cook and set aside.Place oil in wok, fry shredded pork, cook until dry, add cooking wine, Sichuan salt, soybean oil, pepper, stir to color, then add broth, gourd and golden hook, cook until flavor, add wet pea flour to make double fried noodles.

3. Place 10 small bowls, add a little soy sauce,brothand chopped green onion.Add noodles into boiling water pot, when noodles are cooked and float, take out and place in 10 small bowls, then pour sauce on noodles.Place boiling water pot on medium heat, add noodles, cook until soft, drain and place in bowl with oil, pepper, MSG, cooked pig fat, broth, then drizzle with sauce for soft and chewy noodles with fragrant and oily sauce.

Nutritional value of ingredients

Leek noodles: Leek contains volatile oils and sulfur compounds,Protein,fat, sugar, vitamins B, C, etc.It is a strong invigorating medicine, has stomach-soothing, refreshing, warming effect.Roots and leaves can be used to treat inflammation, stop bleeding, relieve pain.Suitable for liver

kidney yin deficiency, night sweats, frequent urination, erectile dysfunction, strong yang (men's penis is abnormal, lasting for several hours), spermatorrhea, hiccups, vomiting, abdominal pain, female menstrual disorder, dysmenorrhea, vaginal bleeding, vaginal discharge and bruises, commonly used in medicine to treat yin deficiency and impotence.Mother chicken:Chicken meatRich in protein and low in fat, nutritional analysis shows that 100g of chicken contains 23.3g of protein, which is 1.5 times that of beef, 2 times that of lamb, and 2.5 times that of pork, while fat is only 1.2g, which is 1 PP of beef, 2 PP of lamb, and 2.5 PP of pork.The above is a very detailed description of the pork.Sugar,CarrotRich in potassium, calcium, phosphorus, iron, and various vitaminsThe contained can inhibit the conversion of sugar in the body to fat, and the contained cellulose can promote intestinal peristalsis, prevent constipation, and has fat-reducing, sugar-reducing, and weight-loss effectsWinter shoots: Winter shoots are a delicious food with nutritional value and medicinal properties. It is tender, flavorful, and crisp, containing protein and various amino acids, vitamins, and trace elements such as calcium, phosphorus, and iron, as well as abundant cellulose, which can promote intestinal peristalsis, helping digestion, and preventing the occurrence of constipation and colon cancerWinter shoots are a high-protein, low-starch food, which has certain therapeutic effects on obesity, coronary heart disease, hypertension, diabetes, and arteriosclerosis

The polysaccharide contained in it also has certain anti-cancer effectsWinter shoots contain a lot of oxalic acid, which is not suitable for people with kidney stones and nephritis to eat too muchFreshSteam

Jiang dumplingsIntroductionSteamed Jiang dumplings are a traditional name dish in the area of Leshan, Sichuan, belonging to the Sichuan cuisine

Made with Jiang dumplings fish and ham, and steamed

The shape of the finished product is beautiful, the meat is tender and delicate, and the soup is clear and fragrantThe fish in Jiang dumplings has a naked skin without scales, tender and plump meat, and few bonesThis fish has been living in the fish nest on the steep and verdant mountain bank, which is more than 10 meters deep in the water, and is a rare and precious fishThe dish is made with tender and delicious meat, which has been called " delicacy"It is said that General tasted the steamed Jiang dumplings at the restaurant in Sichuan before going to America, and said: "Sichuan Jiang dumplings are indeed famous"Features1. "Steamed Jiang dumplings" is a famous and expensive dish in Sichuan cuisine”

Jiang dumplings, also known as "long mouth crisp", have a particularly thick mouth, which is called "fat head"

The "Jiang dumplings fish" in Sichuan are mainly produced in the and areaThe fish meat is tender and has few bones, which is a precious fish2. "Steamed Jiang dumplings" is made with ginger juice, which is light and delicate, and the color is elegantThe fish meat is tender and refreshing, with a pleasant taste

When eaten with " ", the flavor is more deliciousProcedureIngredients:

Fresh Jiang dumplings fish (1500g), 250g pork net oil, 200g fish granules, 2g flavor enhancer, 30g vinegar, 5g pork fat, 15g scallions, 30g ginger, 10g sesame oil, 1500g clear soup, 5g Sichuan salt, 1.5g white pepper, a little star anise, a little Shaoxing wine (40g)

Cooking method

1. Cut the fish open, remove the gills and internal organs, and wash it clean

Make six or seven cuts on both sides of the fish, about 1cm deep

Put the fish in the pot, add water, and bring to a boilThen remove the fish and place it in a bowlThen add the clear soup, salt, white pepper, and star anise, and bring to a boil82. Pour the soup over the fish, and let it simmer for 20 minutesPut the fish in a pot of hot water around 80 degrees Celsius, stirring gently to remove the blood and rinse.84. Prepare the sauce:Remove the surface slime, dry the steam, and simmer with 3 grams of Sichuan salt, 20 grams of Shaoxing wine, 0.5 grams of Sichuan peppercorns, 15 grams of ginger, and chopped scallions for several minutes to infuse the flavor.

Finely chop 15g ginger, 30g scallions, 30g garlic, 5g white pepper, 30g vinegar, 5g sesame oil, and 5g Sichuan salt

87. Make a sauce:

4. Place a wok over high heat. Add the broth and then pour the juice from the steamer into the pot. Bring to a boil, add Sichuan peppercorns, 1 gram of Sichuan salt, and MSG, stir well, and pour over the fish. Arrange the steamed fish porridge around the fish to complete.

89. Prepare the sauce

Key process

Boiling water is very hot."Water birds are pungent," the river duck has a strong earthy smell, so it needs to be blanched in boiling water before cooking to remove the odor.

2. Prepare a clear soup.“Soup is the root of the dish,” tender fish paired with a specially made clear soup, making the two perfectly compatible, and better highlights the characteristic of the dish being fresh and delicious.

3. Cook at the right temperature.First, the fire must be strong and the fish should be steamed completely with a lid, and the fire should not be turned off during the steaming process.Secondly, the time must be accurate.GenerallyClearSteamed fishOnly needs to be steamed for half an hour, while a 1000-1250g of river duck needs to be steamed for 40 minutes.If the fire is not sufficient or the temperature is too high, the fish will be tough and not tender.

4. Good dish.After steaming the river duck, it is also accompanied by a ginger flavor sauce, which can compensate for the lack of seasoning during cooking, or use ginger, green onions and other seasonings to enhance the aroma, remove the smell and make the dish delicious.The sauce for making ginger and vinegar should highlight the characteristic of ginger flavor being rich, salty and slightly spicy, and vinegar flavor being fresh and long-lasting.Mix all the seasonings together so that they can penetrate each other, making the sauce have a unique flavor of being fragrant, slightly spicy, salty, fresh and refreshing.

Stone BridgeNoodles

Brief introduction

Stone Bridge Noodles are a famous local specialty of Stone Bridge Town, Jianyang City, Sichuan Province. The ingredients are carefully selected and processed, so the noodles are thin and hollow, do not stick together when boiled, and do not break apart when eating. They have a soft and smooth texture;The cooked noodles can be eaten cold the next day.

Stone Bridge Ancient Town, a major transportation hub on the former Sichuan main road “East Street”, also has a water and land wharf, which is very convenient for transportation. It was a prosperous trading port early on and was known as one of the “Four Major Towns” in Sichuan. Naturally, it also has many local specialties, but the local people especially love "noodles". There is a folk saying: "In Stone Bridge, noodles are a must-have."DumplingsStone Bridge Noodles

“Stone Bridge Noodles” specifically refers to "hanging noodles", also known as "raised noodles". There is a saying: "Since my wife left me, I only think about cooking and eating."I make friends with two "single" men, I spend my days "indulging in pleasure".I only think about "forever". But I know that "forever" is not long.

These folk sayings are full of humor and exaggeration. They use the hardship of working as a widow to describe her life. In just a few sentences, they vividly portray the Stone Bridge Noodles from the raw materials to the finished product.WheatCooking, from the complete process of production:

"Divorce" - Wheat flour separated from the wheat bran;"Dressing and oiling" - Mixing flour on the cutting board, kneading the dough and needs to be constantly oiled;"Single man" - After noodle forming, two ends use a small stick to support, drying and stretching;"Flitting wind" - A small stick is placed on the rack, the other end hangs down, the noodles sway in the wind, beautiful shape;"Eternal" - Noodles on the rack one end is tall and reaches the sky, the other end is hanging to the ground;"Cutting two ends" - Noodles don't need to be cooled for several days, cut off two ends using a small stick, packaged into individual finished products;These "rude people" are actually quite romantic, turning boring work into "noodles singing";It's really a "work of art from life"!

"Stone bridge noodles" is made with fine materials, so the noodles are thin like silk, with a hollow center, not sticky, and has a smooth taste;The noodles cooked overnight still taste fresh;For example, in 1959, General Chen Yi passed through Jianyang and tasted stone bridge noodles, and gave a good evaluation.

Historical records that "stone bridge noodles" originated in the Song Dynasty, flourished in the Yuan Dynasty, are handmade, with specific ingredients, making, and water, which is a "family secret recipe" that is not passed down; therefore, the production is very small.As the saying goes, the rarer, the more precious, so in the past it was a tribute to the imperial court, and now it is a gift from the "People's Grand Hall";In the 1960s, it was only used in the "Sichuan Restaurant" in Beijing, reaching 200 kilograms per season.Now, the craft of "stone bridge noodles" has been made public, with many improvements in production and packaging, and the fine flour;Material, "stone bridge noodles" has a high quality and quantity, which is different.An Yue rice rolls

Introduction

An Yue rice rolls, rice, features: white and delicate, sour and spicy, refreshing and palatable.

Cooking method: steaming, boiling.An Yue rice rolls have a long history, meticulous workmanship, is one of the famous snacks in Sichuan, is also one of the local snacks in An Yue County, Zigong City, Sichuan.An Yue rice rolls are a unique

local snackwith delicious and tender flavor, bright and clean, palatable, suitable for all ages.Made from rice, typical are white rice rolls,yellow rice,and blackrice rolls, etc., with various cooking methods such as cold, stir-fried, braised, fried, baked,hot pot,and steaming, etc., with unique Sichuan flavor.An Yue rice rolls are usually cooked by cutting the rice rolls into small segments, then adding chopped green onions, ginger, garlic, vegetable oil, vinegar, chili oil, MSG,Blanching

The method is to cook, then add rice rolls and steam.IntroductionChicken bean curd is a traditional Chinese dish from Sichuan, with a history of over 100 years.This dish is a signature dish of Sichuan cuisine, with unique characteristics, and is one of the representative dishes of Sichuan's light and fresh cuisine.

It is a dish with exquisite craftsmanship, which has been used in the Sichuan Buddhist Temple, and the "eat chicken is like chicken, eat meat is like meat" cooking technique, which is to make vegetarian dishes that look like meat dishes.

[Features]

1. "Chicken bean curd" is a traditional Sichuan dish with a history of over 100 years.This dish is a signature dish of Sichuan cuisine, with unique characteristics, and is one of the representative dishes of Sichuan's light and fresh cuisine.

2. The color of chicken bean curd is white, and the shape is like bean curd.

It is tender and delicate, like bean curd, and when tasted, it is more delicious than bean curd, while the soup used to make "bean curd" is also made from chicken, and this soup is very fresh and transparent.So it is said that "eating chicken is not like chicken, but like chicken, and even better than chicken".3. Chicken bean curd is a salty and fresh flavor.The color is white, it does not stick together, and the taste is delicate and fresh.The ingredients:

Chicken breast...125g wet flour...40g cooked ham...5g Sichuan pepper...3g salt...1.5g MSG...1500g clear soup...0.5g

Egg white...4

Cooking method:

1. Cut the chicken breast into mince, and add wet flour, cooked ham, Sichuan pepper, and salt to make a chicken paste.Blanch the green vegetables in boiling water, and then drain them.2. Heat the pot on high heat.Add clear soup to the pot and boil, then add the chicken paste and stir gently until it forms a snowflake shape.

Move the pot to a small fire and cook for 10 minutes.When the chicken paste is cooked, add the green vegetables and the chicken bean curd.Add MSG to the soup and pour it into the dish.Finally, sprinkle cooked ham on the bean curd.Cooking key:1. The mince is very important.

If the chicken mince is not finely chopped, the texture will not be delicate like bean curd.2. The ratio of chicken mince, egg, and flour is also very important.

The ratio of ingredients to water will affect the final result, so it is difficult to make.3. The fire is also very important.

The fire must be small, otherwise it will burn and the bean curd will not form a delicate shape.Various cooking methodsThe local lamb of Jianyang, also known as "pockmark lamb", is small and has a strong vitality.In the early 20th century, - introduced Nubian sheep from the United States, and later abandoned and raised them in the Longquan Mountains. They were crossbred with local sheep from Jianyang, forming the "Jianyang Big Ears Sheep" with the advantages of both domestic and foreign breeds.The local sheep not only has the advantage of origin but also has a unique living environment in Jianyang.A local expert said: "The sheep in Jianyang eat green grass and drink mineral water (the water from Longquan Lake and Sancha Lake)."The lamb from Jianyang, which has such a unique environment and raw materials, naturally has a delicious and fresh flavor.

Nutritional value

The lamb from Jianyang, tender and juicy, with a delicate aroma, and a long-lasting flavor. Especially in winter mornings, the family can eat a bowl of lamb soup, which is nutritious and warming. The lamb flavor will linger for a long time.If you don't want to cook or when guests come, or when you don't know what to eat, you can have a bowl of lamb soup, which is very economical.Even in a restaurant, you can eat it.For the people of Jianyang, lamb soup is a great meal.Before stir-frying the lamb, two pieces of cod are fried in the pot, and the lamb and fish are cooked together in one pot.Many people say that the most authentic lamb soup in Jianyang is made with "Yu Cheng Bridge" lamb.In fact, there are local masters of lamb soup in every town in Jianyang, and the lamb soup made by them is very different.You can say without exaggeration that there are many "lamb soup masters" in Jianyang.History and cultureHistory of Jianyang lamb soup

The people of Jianyang have a tradition of making lamb soup. It is said that the lamb soup in the pot has been continuously simmering all year round. The bones and broth seem to be endless.

Almost all lamb soup masters have a secret recipe that they will never reveal.

The real lamb soup masters don't need to go out to find customers. There will always be customers in Jianyang. Therefore, the "Jianyang lamb soup" is the most authentic.To taste the authentic Jianyang lamb soup, you must add Jianyang chili powder, so you can taste the authentic flavor of Jianyang lamb soup. Even if you are in Chengdu, or if the chef from Jianyang makes lamb soup with Jianyang lamb, the taste will be very different.Only when you really come to Jianyang and eat the fragrant lamb soup, you will understand that the "Jianyang lamb soup" is indeed a local specialty.Chicken tofuBrief introduction

Chicken tofu is a traditional Sichuan dish with a history of over 100 years.

Chicken tofu is a famous local specialty in Sichuan. It has a unique flavor and is a representative of the light and fresh cuisine of Sichuan.

It is a dish with very detailed processing techniques. In the Sichuan Buddhist temple, the "Sacred Temple" has the cooking technique of "eating chicken like chicken" and "eating meat like meat". This is to make dishes with ingredients that resemble meat.[Flavor characteristics]

1. Chicken tofu is a traditional Sichuan dish with a history of over 100 years.

Chicken tofu is a famous local specialty in Sichuan. It has a unique flavor and is a representative of the light and fresh cuisine of Sichuan.

2. Chicken tofu has a white and fluffy appearance, resembling tofu, and is made with chicken as the main ingredient, so it is called chicken tofu.When you eat it, you will feel that it is very tender and smooth, like tofu. When you taste it carefully, you will find that it is even more delicious than tofu. The soup used to make tofu is a specially made clear soup, which is also made with chicken as the main ingredient.

The key to making chicken tofu is to make the chicken mince tender. If the chicken mince is not tender, the finished product will not have the soft and fluffy texture.The second key is to mix the chicken mince, egg white and tofu powder. The ratio of the ingredients should be adjusted according to the raw materials and the weather conditions. If it is not properly mixed, the tofu will be tough or not formed properly.The third key is to cook it. The fire should be small and gentle, so as not to overcook the tofu. If the fire is too big, the tofu will break apart.”

Key process"Chicken tofu" is a savory and fresh flavor.

White in color, forms a compact mass, fine and tender texture, savory and delicious, rich in nutrition, suitable for all ages.

Procedure

[Ingredients]

Chicken...125g Wet flour...40g Cooked ham...5g Sichuan salt...3gFresh greens...5 pieces MSG...1.5g Broth...1500g Sichuan peppercorns...0.5g

Egg whites...4

[Cooking method]

1. Remove the tendons from the chicken, chop into a puree, and place in a bowl. Add 50g of water to dissolve, then add egg whites, wet flour, Sichuan peppercorns, and 2g of Sichuan salt, and stir until a chicken paste is formed.Blanch the fresh greens in boiling water, then rinse with cold water and trim to size.

2. Place a wok over high heat.Add 1300g of broth and Sichuan salt to boil, then add the chicken paste and cold broth, stir well, and cook over low heat for 10 minutes until the chicken paste forms a snowflake shape. First, place the greens in a large bowl, then scoop the chicken tofu on top.Add MSG to the broth in the wok and pour into the bowl. Finally, sprinkle ham powder on the tofu.

Key process

1."Making the puree" is a key step.If the meat is not properly mashed, the texture will not be fine and tender like tofu.

2. The ratio of chicken puree, egg whites, and bean flour is also a key step.The proportion of these ingredients depends on the water content, temperature, and humidity, which is difficult to measure. There are many unexplainable secrets. If the proportions are not correct, the tofu will either become a solid mass or will not form flowers.The "chicken tofu" time is determined by the broth and the chicken paste forming a mass.

3. The heat is also a key step.If the heat is too high, the tofu will cook unevenly. If the heat is too low, the tofu will become a solid mass.