Mianyang is a county-level city in Sichuan Province, located in the northwest part of the Sichuan Basin, formerly known as "Fu City" and "Mianzhou," the hometown of the world-renowned Romantic poet Li Bai.

The main cuisine of Mianyang isSichuan cuisine.Sichuan cuisine from Chengdu and Mianyang are considered the most authentic.However, Sichuan cuisine has spread throughout the north and south of the Yangtze River, and Sichuan cuisine is no longer a characteristic of Mianyang. A more distinctive food should be thesnacks of Mianyang..Mianyang snacks are diverse in variety, delicious in taste, and affordable in price. Tourists visiting Mianyang enjoyhot potand Sichuan cuisine, and should not miss trying the authentic Mianyang snacks.

Famous snacks in Mianyang include: Zi Tong Supie, Zi Tong fan,spring rolls,cold noodles, Zi Tong bowl, bean curd,rice cakes, glutinous rice, dried meat, chicken soup, etc. The best snacks were always hidden in the depths of the alleys. Mianyang snacks have now emerged from the deep alleys and entered chain stores, and have spread throughout the country.Dan Dan NoodlesIntroduction

Dan Dan Noodles is a very common and unique snack in Sichuan.

It is often carried and sold by vendors, hence the name.

The noodles are bright red,with winter vegetables,and a fragrant and spicy sauce, with a balance of flavors, not greasy but not bland, considered a representative of Sichuan cuisine.noodles.The noodles are thin and smooth, with main ingredients such as redchili oil, meat, winter vegetables,bean sprouts,and Sichuan peppercorns, plus soy sauce, minced garlic,peas, and green onions, with a flavor of savory and spicy.These noodles are very palatable.History and CultureDan Dan Noodles is a famous snack in Sichuan with a history of over a century. It is said to have been invented in 1841 by a small vendor named Chen Bao Bao in Ziguang. Because it was originally sold on the street by carrying a bamboo pole, it became known as Dan Dan Noodles.As the saying goes, "A barber's comb is a comb: one side is hot, and the other is cold." The "comb" of Dan Dan Noodles is like this: one side is a coal stove, and the other side is a pot of hot water;and the other side is a bowl, chopsticks, sauce and a bucket of water for washing.Then you can carry a bamboo pole on your shoulder and walk along the street, while shouting "Dan Dan Noodles, Dan Dan Noodles." The origin of Dan Dan Noodles comes from this special era and selling method;The fame of Dan Dan Noodles comes from its unique seasoning and noodles.There are various stories about the origin of Dan Dan Noodles, but most Sichuan chefs believe that it originated in the east of Sichuan.The three major schools of Sichuan cuisine, the Upper River Gang (West Sichuan cuisine), the Lower River Gang (Salt Sichuan cuisine), and the Middle River Gang (Yue Sichuan cuisine) all use chili differently, while the chili in Dan Dan Noodles is the same as the Lower River Gang.One of the main ingredients in Dan Dan Noodles is "old salted vegetables" (salted vegetables), which are a local specialty in Sichuan.The other is winter vegetables, which are also common in other parts of Sichuan.

Ziguang and Yibin use bean sprouts.

Therefore, Dan Dan Noodles originated in the east of Sichuan, Ziguang.

The method is as follows:First, let's talk about the noodles. Actually, noodles are what outsiders call "noodles" or "sauce".Sichuan people have three types of noodle sauces: noodle sauce, thin sauce, and dry sauce.Noodle sauce is the type with soup, such as braised beef noodles, clear soup beef noodles, and mushroom chicken noodles.

Thin sauce is a thicker type of sauce, which usually involves thickening with cornstarch. Examples include stir-fried noodles, garlic eel noodles, etc.Dry sauce is the type that is fried, which is usually a drier type of sauce, such as stir-fried noodles and Dan Dan Noodles.The noodles in Dan Dan Noodles are very distinctive. We usually call it "crispy sauce." Just by hearing the name, you can tell that it is delicious. In fact, it is not difficult to make: Takepork leg, cut into meat, and mix with sweet bean sauce and a little oil;then heat a pot over medium heat, add the meat and stir-fry, add a little cooking wine to remove the moisture, add salt,pepper, and MSG to season, then add the sweet bean sauce and stir-fry until the meat turns a tempting color (if the color is too light, add a little soy sauce), and then take it off the heat.Don't be tempted to taste it. You will find that it is delicious:

Finally, let's talk about the seasoning.

The seasoning for Dan Dan Noodles is very rich: salt, MSG, soy sauce,vinegar,chili oil, sesame oil,sugar, dried bean sprouts, green onions, and a little fresh broth. Some people even addpeanuts andsesame seeds to enhance the fragrance.It seems very complicated, but this is the secret of Sichuan chefs.Tofu skin introductionTofu skin, a Han snack, with a salty and savory flavor.It is pale yellow and slightly crisp, with a salty and fragrant flavor.Cut the cooked pig skin into pieces, and marinate with salt, soy sauce, and flower peppercorn water.Then mix with bean starch.Heat the oil in a pan to 70% hot, and then fry the skin until it turns yellow.Remove the skin and drain the oil.Pour out the remaining oil, add minced garlic,ginger, and green onions, and then add the skin to stir-fry.Add broth and drizzle with sesame oil before serving.PracticeThe delicious "crispy sauce" from Dan Dan noodles is a local specialty, and we often call it "crispy sauce." The name itself suggests its deliciousness, and the preparation is surprisingly simple: First, mince the pork legs and sweet bean sauce with a small amount of oil.Pork legsThen, heat a small amount of oil in a pot and sauté the minced pork until it's cooked through, adding cooking wine to evaporate the moisture. Add salt,Pepper,andMSGfor seasoning. Finally, stir in the appropriate amount of sweet bean sauce to enhance the flavor. The minced pork should have a tempting reddish-brown color (if it's too light, you can add a little soy sauce). Once it's cooked, you can take it off the heat and set it aside.Season, then add a small amount of Worcestershire sauce and stir-fry until the ground meat is a tempting brown color (if the color is light, add a little soy sauce). Once the oil has released, remove from heat and set aside.Don't let the aroma tempt you. If you try a little, you might end up making a delicious dish! Now, let's talk about the seasonings for Dan Dan noodles.The typical seasonings for Dan Dan noodles are: Salt, MSG, soy sauce,Vinegar,Chili oil, sesame oil,Sugar,chopped bean sprouts, green onion, and a small amount of broth, and sometimes even peanuts,chopped peanuts, andsesame powder for added fragrance.SesamePowder to enhance the flavor.It might seem complicated, but that's where the skill of Sichuan chefs comes in.

Spicy Pork Twigs ( )

Brief Introduction

Spicy Pork Twigs are a local snack, known for their savory and slightly crispy flavor.They have a color similar to pigskin, are soft but slightly crispy, and have a savory and fragrant flavor.Cut the cooked pig intestines into segments, and marinate them with salt, soy sauce, and flower pepper. Then, mix with water and bean powder.Heat vegetable oil in a pot until it's about 70% cooked. Add the pig intestines and fry until they turn yellow. Remove and drain the oil.Remove the remaining oil, add minced garlic,ginger,and chopped green onions. Sauté until fragrant, then add water andwood ear mushroomsand pig intestines. Add the sauce and sesame oil, and stir well to combine.

Method

Tender pig intestines, stir-fried, salty and savory.Features: Tiger skin-like color, slightly crisp, salty and fragrant.Cooking method: Fried, stir-fried.

How to make Sichuan-style tender pig intestines:

1. Cut the cooked pig intestines into segments, marinate with salt, soy sauce, and Sichuan peppercorns. Mix with bean curd powder.

2. Heat vegetable oil in a pot until 70% hot. Fry the pig intestines until they turn yellow, then remove and drain the oil.

3. Drain the remaining oil, sauté minced garlic, ginger, and green onions until fragrant. Add water-cooked wood ear mushrooms and fried pig intestines, add a braising sauce, and drizzle with fragrant oil.

Operating skills: Wash and cook the pig intestines until tender.The braising sauce should not be too much or too thick, just enough to season the dish (image of this dish is only for reference).

Bean curd

Introduction

Bean curd, also known as "Tofu"Brain"in the north, and "water tofu or tofu brain" in the south. Bean curd, as the name suggests, is tofu mixed with vegetables.The production process of bean curd is simple, and the choice is to use the best qualityYellow beansoaked overnight, ground into a paste, filtered, and then cooked in a large pot with a fire, adding dicedChinese cabbage, gradually cooked over low heat, thebean pastewill slowly float to the surface, gradually congealing with the vegetables. This is how to make delicious bean curd.

It is characterized by being white and tender.It is salty and savory, with a strong aroma.

Method

Main ingredients: Tofu, Chinese cabbage

Accessories: Pickled cabbage, ground beef,Potato, andradish

Seasonings: Salt, cooking wine, chopped chili peppers, vinegar, white pepper,brothandchicken brothandlight soy sauce, vegetable oilMethod:

1. Place the tofu in a steaming pot, steam for 5 minutes, then cool and cut into cubes. Wash and chop the pickled cabbage into small pieces.

2. Heat oil in a pot over medium heat, when the oil is 40% hot, pour in the ground beef and stir-fry until fragrant, add cooking wine, chopped chili peppers, and pickled cabbage, and stir until well combined. Add broth, white pepper, light soy sauce, salt, potatoes, and carrots. After boiling over high heat, reduce the heat and cook for 10 minutes to finish.Features: Rich and fresh flavor, rich in nutrients.Tips: Tofu contains a lot of water, so it will shrink and become shriveled after a period of time. It is best to soak it in water to prevent it from shrinking.If you add a little salt to the water, the tofu will turn yellow when heated, and it will not pop. It will also be easier to cut.Thin noodles

Introduction

"Thin noodles" are a famous local specialty of Mianyang. Since it was first introduced in 1939, it has been popular throughout Sichuan. Many people in Mianyang mention "thin noodles" and praise them.

However, in late 2005, due to insufficient income, "thin noodles" had to close down.In order to prevent this traditional snack from disappearing in Mianyang, after closing down in 2005, the owner of the "thin noodles" trademark has been searching for suitable partners. In October 2006, after several twists and turns, the famous "thin noodles" finally reopened.

The store is located on the side of Mianyang Fourth Middle School, and the old site of the original "thin noodles" store. A banner with the words "Famous Thin Noodles" attracts many passersby. A shop with only about 20 square meters is being renovated. This is the new famous "thin noodles".

Thin noodles are expected to open in early February.

For traditional snacks, the most important thing is to enhance the "specialty concept" and use specialty marketing and traditional methods to attract customers.Therefore, the newly opened "thin noodles" will not only maintain the original thin noodles and lamb soup, but also add 5 or 6 types of noodles.At the same time, they are also collecting other local snacks in Mianyang to make "thin noodles" a brand that people in Mianyang can think of when they mention Mianyang.

NoodlesSweet riceIntroduction

Sweet rice noodlesCooksweet rice

into granules, peel and wash, only reserve the grain andsmall beans

like corn kernel. Add a suitable amount of

glutinous rice

andqing ke, soak in warm water overnight, then grind into a paste, filter out the residue, then cook in a large pot with a fire, add dicedChinese cabbageandcook slowly over low heat, therice pastewill gradually float to the surface, gradually congealing with the vegetables. This is how to make delicious sweet rice noodles.It is characterized by being white and tender.It is salty and savory, with a strong aroma.MethodMain ingredients: Sweet rice noodlesAccessories: Pickled vegetables, beef,

potato

and

carrotandgreen onions, white pepper, water bean curd, yellow flower, Shao wine, ginger, brothThe method of making sweet rice noodles is as follows:

1. Cut the green onions in half, half into 3 cm long segments, and half into green onion pieces. Chop the ginger into ginger granules. Blanch the yellow flower in warm water, remove the roots, wash, and separate.

2. Wash and chop the pig intestines into small pieces. Add green onion, ginger, and yellow flower to the pig intestines.

3. Heat oil in a pot over medium heat, when the oil is 40% hot, add the ground beef and stir-fry until fragrant. Add Shao wine, chopped chili peppers, and pickled vegetables, and stir until well combined. Add broth, white pepper, light soy sauce, salt, potatoes, and carrots. After boiling over high heat, reduce the heat and cook for 10 minutes to finish.Features: Rich and fresh flavor, rich in nutrients.Tips: Sweet rice noodles contain a lot of water, so it will shrink and become shriveled after a period of time. It is best to soak it in water to prevent it from shrinking.

If you add a little salt to the water, the sweet rice noodles will turn yellow when heated, and it will not pop. It will also be easier to cut.

Crab meatIntroductionCrab meat is a local specialty of Mianyang. It is made from fresh crab meat, which is cleaned and peeled, then ground into a paste. The paste is then seasoned with salt, light soy sauce, white pepper, and other spices. It is then formed into small balls and fried until golden brown.Crab meat is characterized by its rich flavor and tender texture.Method

Crab meat ingredients:

Crab meat, salt, light soy sauce, white pepper, green onionsCrab meat method:1. Clean the crab meat, peel and remove the shell, then grind into a paste.2. Season the crab meat paste with salt, light soy sauce, white pepper, and green onions.3. Heat oil in a pot over medium heat, when the oil is 40% hot, add the crab meat paste and stir-fry until fragrant.4. Add a little water and cook until the crab meat is cooked through.

Features: Rich flavor and tender texture.

Tips: The crab meat is best eaten fresh.Add a small amount of soy sauce, mainly for coloring.

Spicy Pork TwigsDough

Introduction

Crispy-skin pot, a local specialty of Mianyang, Sichuan, is characterized by its golden-brown color, savory and delicious flavor, and crisp texture.Famous for its aroma, with various fillings, each pot has a red mark, giving it a glossy appearance and an appealing fragrance, making it superior to modern mooncakes.Delicious.The middle of the pot is a pot-shaped with a "dragon eye" appearance, which holds the dragon fruit, and the entire pot is coated in a crispy layer.The crispy-skin pot requires meticulous craftsmanship, especially in the dough preparation.Mixed pot: Its characteristic is that the pot is deep-fried, and the pot is deep-fried to a high degree, which is different from modern

eggcake.Crispy-skin pot: Famous for its aroma, with various fillings, each pot has a red mark, giving it a glossy appearance and an appealing fragrance, making it superior to modern mooncakes.The method

The baking method of crispy-skin pot:

Ingredients:

Flour: 1000g, old yeast flour: 200g, a small amount of baking soda, Sichuan salt, and Sichuan peppercorns, cooked.Fat: appropriate amount.The characteristic of crispy-skin pot: golden-brown color, savory and delicious flavor, and crisp texture.Method:1. Mix 200g of flour with 250g of cooked fat to make an oil dough, divide it into 10 parts.

Another 500g of flour, mixed with 200g of old yeast flour and appropriate amount of water to make a dough.

The remaining flour is mixed with boiling water, yeast dough, and baking soda, covered with a damp cloth and proofed for about 1 hour, then rolled into long strips and divided into 10 pieces.

The oil dough is mixed with Sichuan salt and Sichuan peppercorns, divided into 10 parts.2. Each piece is kneaded into a ball, flattened, and rolled into a thin skin, brushed with oil dough, and then rolled into a cylinder from the outside to the inside, then lengthened, and cut into two, then flattened into a pot.3. When the steamer is heated to 70%, a small amount of cooked fat is brushed on, and the dough is placed in, and it is turned with both hands until both sides are cooked and golden, then put in the steamer to bake until fully cooked.The method of making crispy-skin pot: 1. The yeast dough must be kneaded and proofed thoroughly, and it should be kneaded until smooth;

2. When baking in the steamer, use a small fire, and avoid using a strong fire to prevent burning.

MianyangRice noodlesIntroduction

Mianyang rice noodles, a famous local specialty of Mianyang, Sichuan Province, are divided into two categories: red soup and clear soup. Red soup rice noodles include beef with spicy sauce and braised pork belly, and clear soup rice noodles include chicken soup, shrimp, and pork.Mianyang rice noodles, a famous local specialty of Mianyang, Sichuan, are similar to

rice noodles

from Yunnan, but they are not the same thing.The similarity is that they are both made fromrice

and have a noodle-like shape.The difference is that Yunnan rice noodles are made by immersing cooked rice noodles in boiling chicken broth after heating, while Mianyang rice noodles are made by "boiling" in a pot of boiling water, then served in a bowl, and finally poured with soup.In terms of taste, they all have the characteristics of freshness, aroma, and tenderness, but because rice noodles are thinner than rice noodles, they should have more flavor.Mianyang rice noodles, due to their convenience (it takes only about 10 seconds to boil a bowl), affordable price (two and a half yuan can fill you up), and long-lasting satiety (a bowl of two-yuan rice noodles can keep you full for a long time), have become the common breakfastfoodfor Mianyang people.Mianyang rice noodles are divided into clear soup and red soup. The clear soup mainly includes chicken soup, shrimp, and pork, while the red soup mainly includes beef and pork belly.History and culture

Legend of Mianyang rice noodlesMianyang rice noodles have a history of over 1800 years.According to legend, during the Three Kingdoms period, Liu Bei and Shu Han's Liu Zhang met in (now Mianyang, Sichuan) in the east of the city. Liu Bei had already heard that Sichuan people were good at cooking, so he suggested trying local delicacies.Liu Zhang said, "I heard that there is a person in this mountain who is good at cooking, and his wife has been cooking for generations using rice, and she uses chicken, fish, and other ingredients to make soup, which is cooked and eaten directly. The soup is delicious and famous throughout the country."

So, Liu Zhang ordered his subordinates to bring the woman to cook this wonderful dish.

Before it was served, Liu Bei and his soldiers smelled a spicy aroma.

They quickly finished eating.After eating, Liu Bei was full of energy, and his soldiers were also in high spirits.Looking at the fields, the rice and wheat were abundant, and the sound of the flute filled the air.Liu Bei couldn't help but clap his hands and admire, "It's wonderful! How delicious it is!"Later, the people in Sichuan began to imitate it.Now, in Mianyang, whether it is in the morning or at night, on the streets and alleys, there are pot noodle shops everywhere, with the aroma of pots.Spicy beefIntroductionSpicy beef is a traditional Han Chinese dish from Sichuan, which belongs to the Sichuan cuisine category.The color of the dish is dark red, with a spicy and fragrant flavor, and it is rich and flavorful.The main

ingredients

are beef, and the auxiliary ingredients are tofu, peas, etc. The main cooking method is stir-frying.

Spicy and fragrant, appetizing and good for drinking.Method:Ingredients:500g beef (yellowmeat), 500g bean sprouts, 50g green onions, 25g ginger,

salt

20g, soy sauce 20g, cooking wine 15g, white sugar 25g, Sichuan peppercorns 5g, sesame 10g (roasted), chili oil 5g, dried chili peppers 5g, MSG 5g,

beef soup750ml, sesame salt 15g.The baking process:1, cut the beef into two neat pieces;chop the green onion;Wash and cut the ginger into slices;Cut the dried chili peppers into 1 cm long pieces;

Roast the sesame.

2. Marinate the beef with green onions, ginger, salt, and cooking wine for 1 hour, steam in a boiling pot, remove and pat dry, then cut into 4 cm long and 1 cm wide strips.3. Heat the wok to 50%, add bean oil, then add beef strips and fry until the water evaporates, then remove.4. Add 75g of bean oil to the wok, heat it, add Sichuan peppercorns and fry until it turns dark, then add green onions and ginger, add beef soup, soy sauce, MSG, and beef strips, and cook overGlob, until the sauce is thickened.5. Serve with rice.Crispy-skin pot:Ingredients:

1000g flour, 200g old yeast flour, a small amount of baking soda, Sichuan salt, and Sichuan peppercorns, cooked.

Appropriate amount of fat.

The characteristic of crispy-skin pot: golden-brown color, savory and delicious flavor, and crisp texture.Method:

1. Mix 200g of flour with 250g of cooked fat to make an oil dough, divide it into 10 parts.

Another 500g of flour, mixed with 200g of old yeast flour and appropriate amount of water to make a dough.

The remaining flour is mixed with boiling water, yeast dough, and baking soda, covered with a damp cloth and proofed for about 1 hour, then rolled into long strips and divided into 10 pieces.

The oil dough is mixed with Sichuan salt and Sichuan peppercorns, divided into 10 parts.2. Each piece is kneaded into a ball, flattened, and rolled into a thin skin, brushed with oil dough, and then rolled into a cylinder from the outside to the inside, then lengthened, and cut into two, then flattened into a pot.3. When the steamer is heated to 70%, a small amount of cooked fat is brushed on, and the dough is placed in, and it is turned with both hands until both sides are cooked and golden, then put in the steamer to bake until fully cooked.The method of making crispy-skin pot: 1. The yeast dough must be kneaded and proofed thoroughly, and it should be kneaded until smooth;2. When baking in the steamer, use a small fire, and avoid using a strong fire to prevent burning.MianyangRice noodlesIntroduction

Mianyang rice noodles, a famous local specialty of Mianyang, Sichuan Province, are divided into two categories: red soup and clear soup. Red soup rice noodles include beef with spicy sauce and braised pork belly, and clear soup rice noodles include chicken soup, shrimp, and pork.

Mianyang rice noodles, a famous local specialty of Mianyang, Sichuan, are similar to

rice noodles

from Yunnan, but they are not the same thing.The similarity is that they are both made from