Lushan cuisine is similar to that of other parts of Sichuan, known for its spicy and fragrant flavors, earning it the reputation of "Food in China, Flavor in Sichuan", with rich local dishes and snacks.SnacksVarious kinds.

Lushan snacks are famous for their long history, with many popular snacks from Chengdu originating in Lushan, including Lushan Pot Pot Chicken, White Lamb Chicken, Laifeng Fish, Jumping Water Rabbit, GlassSteamed Meat,SteamCageBeefWrapPie,TofuDried WrapRadish(strand) etc.Notable Lushan specialties include Xiba Tofu, Suqi Braised Beef, and(Spicy and Tingly), Sweet Pork, Pot Pot Chicken,Tofu Brain, Lushan BBQ,Braised Chicken,BoneNoodles,Dried MeatRice Cakes.Pot,Glass Noodles, Suqi Oil Sugar, etc.

(Bo Bo Chicken)

Introduction

Bo Bo Chicken is a traditional Chinese dish.It belongs to(Sichuan Cuisine)and is a kind of(Cold Dish), mainly usingchicken as the main ingredient.Its flavor is characterized by " " (unusual flavor), which includes (numbing), (spicy), (sour), (sweet), (fresh), (salty), and (fragrant) flavors.It breaks through the traditional bottleneck of snacks, and is suitable for the new catering model of modern lifestyles, with unique flavors, innovative product combinations, and brand operation characteristics.It contains a series of classic Sichuan cooked dishes, with various cooking methods such as stewing, mixing, and marinating. It has a series of characteristic flavors including (spicy and numbing), (five-spice), pickled peppers, fragrant peppers, spicy, salty, and savory. It is a typical representative of Chengdu cooked dishes.MethodIngredients: 500g of small red beans, 200g of white sugar, 10g of oil (Chinese cabbage) shredded, winter

(Shiitake mushroom) 1 piece, 10g of (Chinese cooking wine), 1.5g of (fine salt), 1.5g of (MSG), 15g of dry (corn starch), 10g of water, 25g of white

(sesame seeds) (roasted), (green onion), (ginger), 15g of water.Method: 1 Wash and soak in cold water for 2 hours. 2 Place in a high-pressure pot with appropriate amount of water. 3 Press the button to cook. 4 Cool naturally and remove. 5 Add appropriate amount ofwhite sugar or rock sugar.(Jiajiang Spicy and Tingly)IntroductionJiajiang Spicy and Tingly is not a dish, but a kind of snack, but not a pure snack.(various)meat, tofu, eggs, fresh(lotus root),(Chinese cabbage),(lettuce),(heart-shaped Chinese spinach),(kelp), and various edible mushrooms, etc. If you are a person, you will be able to identify the dish you are holding in your hands.It is not found in famous restaurants, but is very common in street stalls, and is both spicy and tingly, with a rich aroma.(potstickers)

(chicken slices)IntroductionPotstickers and chicken slices is a traditional Chinese dish, which is fresh, tender, and crispy, and has a beautiful shape.

Cut

(young bamboo shoots) and fresh chicken breast meat into thin slices about 2.5 cm wide and 4 cm long.

(pork belly) cut into slices of the same size. Poke some small holes in the slices.

(green onion), (ginger) are cut into slices.(ham) is cut into fine pieces.(Chinese cabbage) is cleaned and cut into thin strands.Make a thin slurry with egg white and wet (corn starch).Then mix (green onion), (ginger), (Chinese cooking wine), (salt) and chicken breast meat. Marinate for a while.Wipe the fat of the pork belly with clean cloth, then spread the egg slurry on the fat pork belly, place a slice of (young bamboo shoots) on it, and then sprinkle with (ham powder).，At this time, remove the (green onion) and (ginger) used for potstickers, and then mix the egg slurry and chicken breast meat evenly, and place it on the bamboo shoots.，Cook in a pot, add oil, and place the chicken breast meat and the pork belly face down in the hot oil, cook until the bottom is golden brown and the chicken is cooked through, then remove and serve in a bowl.(Chinese cabbage) is mixed with (tomato sauce), (sugar), (vinegar), (salt), and(MSG). Place it on the other side of the plate, and place some (salt) on both sides.MethodIngredients: 250g of chicken breast, 200g of pork belly, 200g of (young bamboo shoots), 70g of dried (ham), 200g of (Chinese cabbage), 1 egg.20g of (sesame oil), 30g of (tomato sauce), 10g of (vinegar), 20g of (sugar), 25g of (salt), 30g of wet (corn starch).Method:.Bamboo shoots.KelpVarious edible fungi, etc. You need to grab a plate, and I really don't know what to call it.

It is not found in famous restaurants, but it is common in street stalls, and it is both spicy and fragrant.

Pot stickersChicken slices

Introduction

Pot stickers and chicken slices are a Han Chinese dish, which is fresh, tender, and crispy, with a beautiful appearance.TakeWinter bambooCut the chicken breast into 2.5 cm wide and 4 cm long thin slices.Fatty pork also cut into the same size slices, and poke some small holes on the slices.Green onions and ginger, all cut into slices.HamCut the meat into fine powder.Water spinach, wash and cut into fine strips.Make a thin paste with egg whites and wet starch.Then mix green onions, ginger, and cooking wine, salt, and chicken slices.Wipe the fat pork with clean cloth to remove the oil, then spread the egg paste on the fat pork, place a winter bamboo slice on it, and sprinkle with ham powder.At this time, remove the green onions and ginger used for covering the chicken, and then mix the egg paste with the chicken slices and place on the bamboo slices.Heat the pot and add oil, put the chicken and fat pork on the hot oil, and cook until the bottom is yellow and the chicken is cooked. Then take it out and put it on a plate.Water spinach mixed with tomato sauce, sugar, MSG, and vinegarVinegarMix and place on the other end of the dish, and place some salt and pepper on both sides.

Method

Ingredients: 250g chicken breast, 200g fatty pork, 200g winter bamboo, 70g cooked ham, 200g water spinach, 1 egg.20g fragrant oil, 30g tomato sauce, 10g vinegar, 20g sugar, 25g salt, 30g wet starch.

Method:

1, Cut winter melon and fresh chicken breast into 2.5cm wide and 4cm long thin slices.Slice fat meat into similar-sized pieces, making small holes in the slices.Slice green onions and ginger.Chop ham into fine crumbs.Wash and slice water spinach.

2. Mix egg whites and wet starch to make a thin paste.Combine green onions, ginger, rice wine, seasonings, and salt, marinate chicken slices.Wipe out fat meat with clean cloth, then spread egg paste on fat meat, place winter melon slice on top, then sprinkle with ham crumbs.At this time, remove green onions and ginger used for marinating, mix egg paste and chicken slices evenly, place on slices of winter melon.

3. Heat pot, put chicken and fat meat into hot oil, place in pot bottom, add fire to cook until bottom is yellow, chicken is cooked. Take out and place on one end.Mix water spinach with tomato sauce, sugar, MSG and vinegar, place on other end of dish, with some salt on both sides.

Characteristics: Fresh, fragrant, tender and crispy, beautiful appearance.

West Ba tofu

Introduction

West Ba tofu has a history of over two thousand years, just like any valuable commodity in the world, it contains rich cultural connotations. The continuous development of West Ba tofu production techniques, the gradual diversification of West Ba tofu varieties, the increasing richness of tofu dishes, the various ways of tasting and enjoying tofu, and the essence and quality of tofu, all constitute the unique "West Ba tofu culture".It is a beautiful and unique flower in the culture of food, using West Ba tofu as a carrier, based on the unique taste, rich nutrition, style and quality of tofu, the philosophy contained in it, and its historical origins, it is a cultural phenomenon that permeates from food to human spirit.

There are many colorful stories, proverbs, and riddles about West Ba tofu, which are the oral creations of the working people.There are more than 20 ancient poems about tofu, written by Song, Yuan, Ming and Qing dynasties. Modern poems and new poems about tofu are also over 100.These poems trace the source of tofu, commemorate the inventor of West Ba tofu, describe the production process of West Ba tofu, praise the beautiful texture of West Ba tofu, explain the philosophy contained in West Ba tofu.

People in West Ba have passed down the techniques, especially the process of selecting and soaking, grinding, squeezing, boiling, and pressing.The ingredients: local fresh small beansSoybeansAdd cold water. Grind with stone mill.The tofu is white and fine, like fat.Through boiling, frying, stir-frying, steaming, mixing, it can be cooked into 360 dishes, creating a tofu banquet, which is amazing.The difference: First, the texture is delicate and smooth, and the nutrition is rich.Second, it is fine and jade-like, pure and tender.Third, it can be shaken and does not scatter and fall.Its taste is fresh and delicious, which is refreshing and moist. It can be eaten with meat or vegetables. In the past, it was used as a tribute.Now, "Tofu Banquet" made with West Ba tofu has become a unique and top-class tofu banquet in Leshan.People in Leshan call it "Tofu".At the same time, "Tofu" is also called "Tribute". It is based on the cooking techniques of the Qing Dynasty.”

The famous tofu dishes in Leshan, such as " ", " ", and " ", have become famous.The ingredients for making authentic Leshan tofu must be made from farm-raised ducks.The production process:1. Kill the duck, remove the feathers, cut a 6cm long hole in the tail, remove the internal organs, wash and rub with pepper, flour, and rice wine. Put in a basin and marinate for 5-6 hours.2. Fry the prepared ingredients in oil.3. Boil water in a pot. Add salt, rice wine, sugar, ginger, green onion, and spices.4. Place duck in pot, cook over medium heat for 1-2 hours.5. Strain, cut into pieces, and place on plate.Characteristics: Fresh, fragrant, tender and crispy, beautiful appearance.Leshan sweet skin duckIntroduction”

Leshan sweet skin duck is a famous local specialty in Leshan, Sichuan, with characteristics of red and bright color, salty and sweet taste, crispy and tender skin, tender and delicate meat, and long-lasting aftertaste. It can be used as a cold dish or a home dish, and is loved by people from all over the world.

In Leshan, people call sweet skin duck "Tofu".

At the same time, sweet skin duck is also called "Tribute", which is based on the cooking techniques of the Qing Dynasty.The ingredients: 1 duck (about 1500g), ginger, large onion, salt, rice wine, flower, eight corner, cinnamon, small fennel, fragrance, green, sweet, fresh vegetables, soy sauce.The production process:”

1. Kill the duck, remove the feathers, cut a 6cm long hole in the tail, remove the internal organs, wash and rub with pepper, flour, and rice wine. Put in a basin and marinate for 5-6 hours.2. Fry the prepared ingredients in oil.3. Boil water in a pot. Add salt, rice wine, sugar, ginger, green onion, and spices.

4. Place duck in pot, cook over medium heat for 1-2 hours.5. Strain, cut into pieces, and place on plate.Characteristics: Fresh, fragrant, tender and crispy, beautiful appearance.Leshan sweet skin duckIntroductionLeshan sweet skin duck is a famous local specialty in Leshan, Sichuan, with characteristics of red and bright color, salty and sweet taste, crispy and tender skin, tender and delicate meat, and long-lasting aftertaste. It can be used as a cold dish or a home dish, and is loved by people from all over the world.In Leshan, people call sweet skin duck "Tofu".At the same time, sweet skin duck is also called "Tribute", which is based on the cooking techniques of the Qing Dynasty.The ingredients: 1 duck (about 1500g), ginger, large onion, salt, rice wine, flower, eight corner, cinnamon, small fennel, fragrance, green, sweet, fresh vegetables, soy sauce.The production process:1. Kill the duck, remove the feathers, cut a 6cm long hole in the tail, remove the internal organs, wash and rub with pepper, flour, and rice wine. Put in a basin and marinate for 5-6 hours.2. Fry the prepared ingredients in oil.3. Boil water in a pot. Add salt, rice wine, sugar, ginger, green onion, and spices.

4. Place duck in pot, cook over medium heat for 1-2 hours.

5. Strain, cut into pieces, and place on plate.

Shrimp eel beef is a Han Chinese dish, so after the dish is formed, its shape is very similar to "shrimp eel", so it is called "shrimp eel beef".It is very spicy and flavorful, dry and fragrant, with a bright red color, crispy texture, and is suitable for both wine and rice.

When operating, it should be noted that beef should not be washed with water, otherwise the moisture will not be dried, which will affect the crispy texture.When frying beef slices, use a low flame, and do not use a high flame, otherwise the beef slices will burn.

Nutritional value: Beef - Beef is rich in muscle amino acids, and the content of muscle amino acids in beef is higher than any other food, which makes it particularly effective for muscle growth and strength.

Method

Ingredients: Fresh beef, salt, rice wine, ginger, green onion, red oilChili.Sichuan peppercornsOil, sugar, MSG, fragrant oil, cooked vegetable oil.

Method:

1, Wash the beef and cut into large thin slices, add salt, rice wine, ginger, green onion, and marinate for 6 hours, steam in a steamer, then cool and tear into fine strips.

2, Put the beef strips in a pot of hot oil, and fry until crispy, then take it out and add sugar, MSG, red oil, Sichuan peppercorns, fragrant oil, and mix well, and place on a plate.

Characteristics: Very spicy and flavorful, dry and fragrant.

Leshan Sweet Pork

Introduction

Leshan Sweet Pork is a famous local specialty of Leshan City, Sichuan Province, with characteristics such as bright red color, salty and sweet taste, crispy skin with a slight sweetness, tender meat, and long aftertaste. It can be used as a cold dish for banquets, or as a home-cooked meal or cold dish.

In Leshan, people call sweet pork "braised pork".At the same time, sweet pork is also called "gong pork", which is based on the Qing Dynasty imperial culinary techniques, which have been developed and improved by people.Leshan Sweet Pork'sbraising liquidhas its own characteristics, and the braised pork has a bright red color, salty and sweet taste, long aftertaste, and is popular among the citizens of Chengdu and the citizens within and outside the county. "Zhong pork" and "Pan pork" have also become famous, and the braised pork is in short supply.The selection of Leshan Sweet Pork:To make authentic Leshan Sweet Pork, you must use farm-raised mud ducks (mud ducks) as the raw material, or substitute with young ducks.

And it is cooked with a spoonful of hot oil, not fried, which is a common misconception.

MethodLeshan Sweet Pork's recipe:1 duck (about 1500g), ginger, large onion, fine salt, honey, sugar (honey), rice wine, Sichuan peppercorns, cloves, cinnamon, fennel, cardamom, nutmeg, coriander, fragrant leaves, fragrant leaves, and fragrant leaves.Leshan Sweet Pork's method:

1, After slaughtering the duck, remove the fur, cut a 6 cm long mouth at the tail, remove the internal organs, wash it, and then smear with Sichuan peppercorns, salt, and rice wine, put it in a pot, and marinate for 5-6 hours.

2, Heat the pot, add cooked vegetable oil, and melt the sugar, then add the appropriate amount of water and stir.

All the spices are wrapped in clean muslin.(In the later stage, honey was used instead of sugar for convenience) 7x3, Boil the soup, add fine salt, rice wine, sugar color, ginger (mashed), large onion (tied), and spices, and cook over a large fire for 1 hour.MethodThe spices used are: star anise, white flower, three-corner star, cinnamon, fragrant leaves, fragrant leaves, fennel, cardamom, white flower, cloves, ginger, nutmeg, cloves, cinnamon, fragrant leaves, and fragrant leaves.

(Before adding poppy seeds)

Make a pot with water, add the above spices, and put it in the pot. Then add old ginger, Sichuan peppercorns, and Sichuan (do not chop). Add chicken broth, MSG, and salt.

(When the pot smells of spices, you should remove the spice bag)Place quality dried chili peppers in a iron pot, and chop it with a knife to make a coarse powder. Then add MSG and salt.Put a bowl of fresh

celeryat the bottom;Sprinkle green onion and green onion on the cooked beef.Place the marinated duck in a pot and cook until tender.

4. Remove the cooked duck, drain, and sauté in hot oil until the skin is golden brown.

Cooking tips: Do not add too much sugar to the braising sauce; the ideal color is a light red.Do not add too much spice to the braising water, as it may be overpowering.If the sugar concentration is too high, dilute it with a small amount of water before using.If you don't have sugar, you can use white sugar and water to make a syrup.

Beef and tofu brain

Introduction

Beef and tofu brain is one of the famous snacks in Leshan, which can be made into chicken silk tofu brain or beef and chicken silk tofu brain.First prepare the main ingredients and dried chili peppers, ginger, green onions, large leaves,Cilantroetc. Put water in the pot, and gently spread a thin layer of tender tofu, cook until boiling, and put it in a small bowl. At the same time, put the vermicelli noodles, which have been blanched, into it.Pour the beef sauce over it and sprinkle withPeanuts.This is characterized by its salty, fresh, spicy and hot flavor, which is unique.MethodFirst prepare the main ingredients and dried chili peppers, ginger, green onions, large leaves, cilantro, etc. Put water in the pot, and gently spread a thin layer of tender tofu, cook until boiling, and put it in a small bowl. At the same time, put the vermicelli noodles, which have been blanched, into it. Pour the beef sauce over it and sprinkle with peanuts.

Ingredients: Beef and tofu, dried chili peppers, ginger, green onions, large leaves, cilantro.

Method:

The concentration of soybean milk is: soybeans: water = 1:15 (cannot be more dilute) After boiling, let the soybean milk cool.

Dissolve the agar-agar in a small amount of water and pour it into the soybean milk, and stir quickly.The ratio is 700ml soybean milk, plus 1 teaspoon of agar-agar.Heat the soybean milk over steam, or simmer, and maintain a temperature of about 80℃ for 15 minutes to solidify.Diverse ingredients, spicy, tender, and crispy.Put water in the pot, and gently spread a thin layer of tender tofu, cook until boiling, and put it in a small bowl. At the same time, put the vermicelli noodles, which have been blanched, into it. Pour the beef sauce over it and sprinkle with peanuts.RiceSteamed ribsIntroduction

Steamed rice ribs is a traditional Chinese dish from Sichuan, Leshan.Steaming the rice and keeping it, then preparing it.

Mushrooms

Soak and prepare.Lotus rootWash.Cut the soaked mushrooms.Braised ribs (a little braising), pay attention to not reducing the sauce, and use a gentle fire.Remove the ribs and prepare.Put the mushrooms into the juice fromBraised ribs.Soak the mushrooms in the juice.Do not reduce the juice.Cut the lotus root into pieces and mix with steamed rice.If there is leftover braising juice in the pot, pour it in and mix.Put the rice in a bowl and serve.When you smell the aroma, turn off the heat after 5 minutes.Method:Ingredients:RibsRice, one piece of lettuce, a small amount of green onions.Marinade: salt, sugar,

Soy sauce, cooking wine, ginger,

Vinegar, a little,Chicken powder, a little, a little sesame oil.You can also add chili powder or minced garlic according to your preference.

Method:1. Wash the ribs and cut them into 1-inch pieces, and marinate in a mixture for about 2 hours.At the same time, wash the rice, and soak it in water for 2 hours, then drain and prepare.

Lay a lettuce leaf on a plate, and blanch it in boiling water, then drain and place it in the plate.Put the marinated ribs and rice together, and gently coat the ribs with rice.Spread evenly in the plate, and sprinkle some rice around.

5. Steam for half an hour.

Remove and sprinkle with green onions.

Legs

Introduction

Legs

Beef soup

is a long-standing Chinese dish from Leshan, Sichuan.Its warming and soothing function, based on the principle of replenishing the body with medicine, greatly enhances the taste and grade of this local delicacy.

The legs have been developed and improved, and the soup has become more sophisticated.In addition to the traditional soup, modern seasonings such as pepper, MSG,

Vinegar

and various Chinese herbs have been added, which has made the soup more scientific and nutritious.

It has four main characteristics: clear and transparent color, long-lasting aroma, tender and crispy beef, and multiple ways to eat.Legs is a non-material culture heritage of Leshan, and is absolutely indispensable in every street and alley in Leshan. Eating legs is not only delicious and fragrant, but also has the effect of warming the body.Foreigners who eat legs in Leshan are all very satisfied.History and CultureLegend says that in the early 1930s, the people were living in poverty and suffering.There was a famous Chinese medicine man named Luo in Leshan, Sichuan, who was good at traditional Chinese medicine and knew the "Disc Yellow" system. He had a desire to help people, so he cooked medicine in a pot by the river in Leshan, and provided food for people in need.This soup could not only prevent and treat colds and flu, but also treat stomach problems, toothaches, and other ailments.During this time, he saw that some wealthy families threw away their beef offal (such as intestines,Beef bones,

Beef belly,And other organs) into the river, which was a waste.

So, he picked up the beef offal and put it in the soup with traditional Chinese medicine.

The result was that the soup had a very fragrant taste.Because the taste was so delicious and had the effect of preventing and treating diseases, people came from all over to drink it, and the stall was always crowded.Those who couldn't find a seat would stand, sit, or even sit on the steps in front of the stall to eat.Over time, people gave this dish the name "Legs Beef", which is still used today.MethodThe main spices include: Long dan, white bud, three-leaf, eight-angle, fragrant peel, fragrant grass,Fennelginger, cumin, white cardamom, nutmeg, clove, cinnamon, musk, fragrant leaves, cardamom, and black cardamom.（Before, pepper was added)Method: Put water in the pot and add the spices, then add old ginger and Sichuan pepper.When the aroma of the spices comes out, add the beef offal, and then add a little salt and cooking wine.In a bowl, place a piece of celery as a base.Sprinkle with green onions, cilantro, and fragrant leaves.Put it in the spice.

Place the specific amount of spices according to your own taste.

The selected spices include: star anise, white cardamom, Sichuan peppercorns, cinnamon, cloves, nutmeg,fennelstar anise, cardamom, cumin, nutmeg, cloves, cinnamon, dried fruit, sandalwood, bay leaves, Sichuan peppercorns.(Previously, poppy seeds were added)

Instructions: Add water to the pot and place the above spices in a muslin bag, tie it tightly, and add old ginger, black peppercorns, Sichuan Yibin sprouts (do not chop), chicken broth, MSG, and salt.(When the aroma of the spices starts to rise, remove the spice packet)

Place quality dried chili peppers in a cast iron pot, add a little vegetable oil and stir-fry to release the aroma, then remove from heat and crush (coarseness is preferable, with a coarser texture) and add the appropriate amount of MSG and salt.Place freshceleryon the bottom;finely chopped green onions and coriander on top of the cooked beef tripe.

The specific quantity of spices still needs to be determined based on personal preference.