All About Neijiang Snacks_Specialty Food Introduction of Neijiang Snack Foods

Editor: Chinese Food Network Mobile site

Nianjiang, also known as "Sweet City", is located in the south of Sichuan province, at the lower reaches of the Tuojiang River, and is known as "the central hub of Sichuan and the throat of Sichuan".With a history of a thousand years and a rich culture and traditions, Nianjiang has earned the reputation of "the city of literature and art" and "the city of culture".

Specialized cuisineIncluding "Daqi Chicken Pieces", "Nianjiang Chicken"and "beef"."Nianjiang Fried Noodles", "Wang Ji Noodles"and "beef jerky".Including "Daqi Dried Fish", "Dried Sturgeon Wings", "Board Bridge Fried Dough", "Premium Fragrant Chicken", and "Liejie".Lamband soup.

Premium Fragrant Chicken

Introduction

Premium Fragrant Chicken is a famous Han Chinese snack in Nianjiang, Sichuan Province.It is characterized by its fragrant and delicious flavor, making it irresistible to taste. The sound of "chah, chah" when eating fragrant chicken lingers in the mouth, creating a unique sensory experience that is difficult to describe in words!Premium Fragrant Chicken is made with locally raised "Daqi chicken" in Nianjiang. It is carefully washed and cleaned, then seasoned with a secret recipe before being steamed.After steaming, it is taken out to dry and then deep-fried in hot oil, accompanied bylettuceor salted fried dish, suitable for travel meals and snacks.The chicken used is raised using special methods, and itsmeathas a relatively low cholesterol content, ensuring healthy and hygienic standards.It is made with a unique technique, creating an unforgettable taste.Dragon Beard PeppersIntroduction

Dragon Beard Peppers are a famous Sichuan Han Chinese dish, belonging to

Sichuan cuisine

, mainlyingredientsare peppers. The main cooking method is stir-frying.The finished product is crispy on the outside and soft on the inside, with a strong spicy flavor.It is made with peppers, green onions,gingergarlic, oyster sauce, salt,MSGsugar, old vinegar, etc.Cooking methodMethod 1

Ingredients: peppers, green onions, ginger, garlic, oyster sauce, salt, MSG, sugar, old vinegar, etc.

Cooking steps: 1. First, wash the peppers, remove the stem and seeds.

2. Heat oil in a pot until 70% hot, then add the ingredients to the hot oil and quickly remove, drain the oil.

3. Add a little oil, sauté green onions, ginger, and garlic, then add oyster sauce and stir-fry. Add the fried peppers, salt, MSG, sugar, and old vinegar. When the ingredients are cooked through, add a little sesame oil and serve.Notes: 1. The oil should be hot, and the process should be quick.2. The oyster sauce already has its own flavor, so add other seasonings in moderation.3. The cooking time should not be too long.Method 2Ingredients: 1 thick-cut peppers, seafood

sauce

as needed,peanutsoil 1 (net 2 )Cooking method: 1. Peel and de-seed the peppers, and slightly cut them, so that they can absorb the seasoning. Wash and drain the water.2. Heat the pot and add peanuts. When the oil is very hot, add the peppers and stir-fry until the peppers turn color and the outer skin turns white. Remove and drain the oil, then add the appropriate amount of soy sauce.

Notes: When cooking the peppers, be careful not to splash oil. It is best to cover the pot with a lid to avoid burns. Wear gloves to protect your hands.RedChicken

IntroductionRed Chicken is a famous Sichuan Han Chinese dish, belonging to Sichuan cuisine. The main ingredient is red. The main cooking method is stir-frying.

The finished product is crispy on the outside and tender on the inside, resembling chicken, with a sweet and delicious flavor.

It is made with red,floursugar, cooking oil, and yeast, etc.Cooking methodThe method of making Sichuan Red Chicken:

Ingredients: 500g red, 150g flour, 50g sugar, 0.5g baking soda, 150g cooking oil (net 25g), and appropriate amount of yeast.

Cooking method:

1. Wash and peel the red, steam it until soft, then cool and knead, add 50g flour, sugar, yeast, and baking soda, and shape it into small balls.

2. Mix 100g flour with water and knead into dough, then roll it into 5 balls and flatten them.

3. Wrap the dough around the balls, then shape them into two chicken leg shapes, with a small end and a thicker middle. Press your finger in the middle to create a slot.

4. Heat the oil in a pot, then add the balls and fry them until they float and turn golden brown.

Operating techniques: Do not use too much sugar;

Use medium heat and pay attention to the oil temperature.

NianjiangBeef Noodles

IntroductionNianjiang Beef Noodles are one of the many Han Chinese specialties in Sichuan, and they are also a favorite dish of the famous painter and food connoisseur Zhang Daqian. They require strict requirements on various aspects, such as simmering, ingredients, and seasoning.

This dish

noodlesare thin, with a rich beef flavor and a strong spicy taste, earning the reputation of "the first snack in Bashu".Nianjiang Beef Noodles have a long history and are an important part of Nianjiang cuisine. Nowadays, many new varieties have emerged, such as rabbit noodles in Zichong.The deliciousness of Nianjiang Beef Noodles comes from:1. The noodles are made with fresh, locally made "water leaf noodles" or "alkaline noodles".These noodles are thin and alkaline, which is a key characteristic of Nianjiang Beef Noodles. The noodles are made by pulling the noodles apart with long chopsticks in a large pot of boiling water for about a minute, then draining them. The noodles are not sticky and have a good texture.2.

Chili

oil (local name "fermented chili oil") is made well (of course, different shops also have good and bad ones).In fact, the chili oil does not contain any other ingredients, but mainly relies on the control of oil temperature and oil selection.The chili is made by pounding dried chilies with a stone mortar, which is called " " by Sichuan people. This is the key ingredient. If you use ordinary dried chilies, they will be dry and tasteless.

3. The beef is cooked well, which is also a key point.The beef is made with high-quality meat, ginger, spices, and soy sauce. The beef is cooked until it is tender and flavorful.The seasoning includes green onions, ginger, garlic, oyster sauce, salt, MSG, and a small amount of vinegar. Some places also add pig lard, which makes the flavor even richer.Nianjiang people like to add fragrantChili oilleaves orChili is dried and fried in oil, then mashed into pieces, a favorite among Sichuan people.(Nianjiang is called "Suanqi") to their beef noodles. The beef noodles are topped with fragrant green leaves, which looks and smells delicious.Longchang Bean Stalks

IntroductionLongchang Bean Stalks are a geographical indication product.The production area is the administrative area of the Longchang County, Nianjiang City, Sichuan Province.Product characteristics: Longchang Bean Stalks are nutritious, with bright colors and tough texture.They contain 46% protein, 25% fat, 22% carbohydrates, and various essential trace elements. It is a green and healthy food that people call "the best of vegetables" and "delicious and satisfying".Vinegar, Some places also add pig lard, making the flavor even more delicious.NoodlesCucumberleaves orcoriander(also known as coriander in Nianjiang), a bowl of noodles topped with several pieces of vibrant green leaves, offering a complete taste experience.

Longchang bean sprouts

Introduction

Longchang bean sprouts, a geographical indication product.The production area is the administrative area of Longchang County, Nianjiang City, Sichuan Province.

Product characteristics: Longchang bean sprouts are rich in nutrients, with a bright color, and are tough and chewy.Containsprotein46%, fat 25%, carbohydrates 22% and various essential trace elements, without cholesterol.It is a green and healthy food that people call "meat in vegetarian food" and enjoy eating.

Background: Longchang Dried Bean Stalks have a long history, unique craftsmanship, distinct regional characteristics, and are a traditional specialty of Longchang County.The dried bean stalks mainly use high-quality winter beans from Longchang, which are plump, shiny, and free from impurities. The products are oily, shiny, light yellow in color, with consistent color and texture, uniform strips, and tight tissue.After cooking, the flavor is crispy, sweet, and fragrant, tender and smooth, with a delicate texture, rich bean fragrance, does not stick to the soup, good chewiness, does not become soggy after soaking in water, and has rich nutritional value.

History and Culture

Regarding the origin of dried bean stalks, there is also a local folk saying.In the late Qing Dynasty, a court chef taught the skills of making dried bean stalks to a farmer named Li. Later, this farmer brought the skills back to his hometown, and these skills took root in Longchang.Because the craftsmanship and process of making dried bean stalks are relatively complex, they are only available in some large workshops in Longchang.

Method

Eating Method: Longchang Dried Bean Stalks are rich in vitamin E, potassium, calcium, iron, zinc, phosphorus, selenium, and other trace elements, and are free of cholesterol. They have rich nutritional value and are known as "green and healthy food for vegetarians," making it a versatile and creative ingredient for chefs. It can be stir-fried, deep-fried, braised, stewed, and used in hot pot and cold dishes.Dried bean stalks can be found in various restaurants in Longchang.RecipesVarious dishes made with dried bean stalks include: dried bean stalk braised pork, dried bean stalk fried with vegetables, dried bean stalk with meat, dried bean stalk with green pepper, dried bean stalk with stir-fried meat, dried bean stalk with diced pork.Recipe, Bean sprouts are everywhere: braised bean sprouts withribs, Five-flavor pork and bean sprouts, bean sprouts withgreen peppersstir-fried with meatfilaments, stir-fried pork andmung beanspods, mung bean sprout salad, fried mung bean sprout, mung bean sprout skewers.

Dried fish

Introduction

Dried fish is a famous Chinese dish, with a bright red color, salty and spicy flavor, and is a standout in fish dishes.，，，，，，，Cook until mature, skim off the broth, drizzle with oil, and serve.

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：，Fishbraised fishetc., after the fish is cooked and served, the soup in the pot should be added with a certain amount of cornstarch to adjust the flavor, drizzled on the fish to achieve a rich and delicious taste.，，，，，

Method

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Yellow chili fish hot pot

Introduction

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Method

Local specialties:

1. Peel, remove the skin and guts of yellow chili, wash clean with water and set aside.CeleryFirst cut into 3 cm long segments, then cut into thin strips.Tomato cut into 0.2 cm thick slices, garlic cloves peeled and set aside, green onion cut into 5 cm long segments.

2. Place the pot on the fire, addscallion oiland cook over medium heat until 70% hot, add small pieces of sugar and stir-fry until reddish-brown, add douban, Sichuan peppercorns, black pepper, ginger, peanuts, and cook over high heat to bring out the fragrance, addbrothandchicken brothand cook over medium heat for a rich, thick and fragrant soup, then filter out the residue.

3. Place the pot on the fire, add a small amount of salad oil and heat to 50% hot, stir-fry the mung bean sprouts, yellow chili, and celery over high heat to bring out the fragrance, add the cooked soup and simmer over low heat for 8 minutes, then add Sichuan peppercorns, minced garlic, fresh tomatoes, and green onions to cook.

4. The key to making this is to choose yellow chili that is not too large, medium-sized is fine.

Fried dough

Introduction

Fried dough is a popular Chinese snack in Nianjiang.The method of making is toglutinous ricesoak and steam, then knead glutinous rice into small balls the size of fists, and stuff the small balls with bean paste.Bean paste is made fromgreen beansas the main ingredient.Salt and Sichuan peppercorns are used as seasonings.Then press the glutinous rice intopancakesshape, and fry in hot oil until golden brown.Its characteristic is that it is crispy on the outside and soft on the inside, oily but not greasy, chewy and fragrant.History and cultureFried dough in Nianjiang originated in the board bridge of Nianjiang, Bixi Town.

It is said that in 1916, when the National Salvation Army led by Zhu De passed through Bixi Town, Sichuan, due to food shortages, everyone was looking for food. At this time, someone brought Zhu De a local snack, which was the first time Zhu De tasted board bridge fried dough, and he was very satisfied.

Half a century later, in 1960, when Zhu De, the Chairman of the People's Republic of China, visited Longchang, Sichuan, he specifically asked people to buy board bridge fried dough.This story of Zhu De, the Chairman, tasting fried dough in Nianjiang has been passed down among the people, and people have named it "Zhu De's dough".MethodFried dough is a popular snack in Nianjiang.

The method of making is to soak and steam glutinous rice, then knead it into small balls the size of fists, and stuff the small balls with bean paste.

Bean paste is made from green beans.Salt and Sichuan peppercorns are used as seasonings.Then press the glutinous rice into a pancake shape, and fry in hot oil until golden brown.Yellow Old Five Peanut CakeIntroduction

The production process of Yellow Old Five Peanut Cake has been refined for over 100 years by local artisans.