Zigong Snack Full Collection_Zigong Local Specialty Food Introduction

Editor: Chinese Food Network Mobile site

Zigong, one of the five super-large cities in Sichuan Province, a central city in the southern Sichuan region, a central city in the southern part of the Chengdu-Urbana economic circle, and a "Thousand-Year Salt Capital" in China, known as the "Dinosaur Town", "Southern City of Lights", and "City of Cuisine".Since the mid-Qing dynasty, merchants from all over the country have gathered, and salt boats have been prevalent, with areas of Jiangsu, Shandong, and Henan.Jiangsu cuisineZigong, a salt-producing area, has developed unique culinary techniques.Zigong cuisine has evolved over more than 200 years, resulting in a distinct style – the "Xiaohe" style.A unique cuisinewith crispy and fragrant duck lips, spicy rabbit head, and mala rabbit.

and jumping frogs, onion-flavored rabbit, andfire chicken.and cakes,beef tripe, and beef bone soup.and Zigon noodles,and Zigong salt cuisine, and Zigongdried noodles.and dry white,introductionDry white, a characteristic Sichuan and Chongqing dish, is a traditional Sichuan folk dish with strong local characteristics, also known as Northern-style,boiled meat.Dry white is generally divided into two types: dry and sweet. Dry white is typically made with Sichuan Yibin ingredients,bean sprouts.While sweet white is made with sticky rice,five-spice powder.which is steamed, resulting in a sweet and not greasy, fragrant, and soft texture.When dry white is served, the aroma is enticing."Dry white" is a term used by Sichuan people, with ingredients and methods similar to home-style Cantonese cuisine.Of course, there is also "sweet white", which is preferred by people in Chengdu.

One important ingredient in Sichuan dry white is bean sprouts, and the bean sprouts must be from Yibin, Sichuan. The magic of this dish lies in its ability to absorb the oiliness of fatty pork, while still retaining the aroma of the meat.

Method: Slice the pork belly, add Yibin bean sprouts, chili peppers, and other seasonings, place the sticky rice at the bottom, and steam.

The color is bright red, with a salty and savory flavor, and the texture is soft and not greasy.The main ingredient of dry white is pork,with a high fat content, which is why many people are concerned about getting fat.In fact, pork contains abundant and high-quality protein and essential fatty acids, as well as iron and cysteine, which can improve iron deficiency anemia.Eating pork in moderation is beneficial for the body, and the saturated fat in long-cooked fatty meat decreases, while unsaturated fat increases, and the nutrients in the meat are not lost.Pork soup can also be drunk to quickly replenish fluids and relieve dryness, cough, and constipation.However, people with obesity and high cholesterol should not eat too much pork.Method1. Ingredients: Pork belly, Yibin bean sprouts, soy sauce (dark soy sauce), cooking wine, sugar, salt, oil,Sichuan peppercorns, green onions.2. Pour in an appropriate amount of water, add cooking wine, Sichuan peppercorns, and green onions, and bring to a boil;Place the whole pork belly in the water and cook for about 15 minutes. When the pork is half cooked, remove and drain the water. Then, rub the red soy sauce (dark soy sauce) on the pork skin.3. In a wok or frying pan, add a small amount of oil and fry the pork skin until it turns brown, then remove;The pork skin should be slightly browned and bubble.

Subsequently, cut the pork into 6 cm long and 3 mm thick pieces.4. Mix the remaining red soy sauce (dark soy sauce), cooking wine, sugar, and 1 tablespoon of oil.Then, immerse the cut meat in the sauce and arrange it in a bowl with the skin facing down.5. Place the Yibin bean sprouts on top and press firmly;Place the arranged meat in a steamer and steam for 40-60 minutes. When eating, use a large plate to press on the steamed meat, turn it over, and remove the bowl.Beef tripe soupIntroduction

Beef tripe soup is a traditional Han dish in Sichuan and Chongqing.It is most famous in Chongqing.It is made with beef tripe, as well as beef liver, beef waist, and other ingredients, and is cooked by the eater.It is characterized by its strong spicy and fresh flavor, and can be enjoyed in all seasons.Method250g of beef tripe, 100g of beef liver, 100g of beef waist, 150g of beef back, 100g of beef bone, fresh vegetables, 300g of beef oil,Doubanjiang,ginger,garlic,chili peppers, Sichuan peppercorns, cooking wine,fermented bean curd,

sweet potato starch.

Method: Rinse the beef tripe thoroughly, remove any impurities, and spread it on a cutting board. Then, carefully separate the tripe into layers and wash it repeatedly with water until the black membrane and grassy smell are removed. Cut off the ends of the tripe, and remove the oily skin at the bottom (the side with no tripe). Then, connect the two halves of the tripe together and cut them into strips. Finally, cut the strips into pieces. Soak the cut meat in cold water.Cut the beef liver, beef waist, and beef back into thick slices.Cut green onions and green garlic into large slices.Wash and tear the fresh vegetables (such as lotus root, celery, and heart-shaped gourd) into large pieces.Heat the wok over medium heat, add the beef oil and heat to 60%, add Doubanjiang and stir-fry until fragrant, add ginger, chili peppers, and Sichuan peppercorns.

1.25 kg of beef broth, pour into a pot, place on high heat, add cooking wine and fermented bean curd (cut into pieces), and bring to a boil. When the broth boils, remove the foam.The soup is ready for cooking.

When serving, place the beef tripe soup on the table.You can also add other ingredients, such as fresh vegetables and meat, and cook them in the soup.Also, you can addsesame oil, for dipping.Fish

The introduction of puff pastryFirst, soak the sliced meat in the sauce, with the meat skin facing down, and arrange it neatly in a large bowl.

5. Place the Yibin vegetables on top of the meat, pressing firmly;Place the meat slices in a steamer and steam for 40-60 minutes, then place a large plate on top when eating;Steam the meatin the

bowl, turn it over, and remove the bowl.

Beef hot pot

IntroductionBeef hot pot is a traditional Sichuan and Chongqing dish.It is most famous in Chongqing.It is mainly made with beef, along withbeef liver,beef, yellow beef back meat, and other various ingredients, which are cooked by the diners themselves.

Features: The flavor is rich and spicy, the soup is rich and fresh, and it is suitable for all four seasons.

Method250g beef, 100g beef liver, 100g beef, 150g yellow beef back meat, 100g beef tendons, fresh vegetables, 300g beef oildoubanjiangginger,garlic,chili peppers, star anise,licorice, cooking wine,fermented bean curd,glutinous rice winejuice,saltSalted ShrimpMethod: Take the beef, remove any impurities, spread it on a cutting board, and carefully separate the meat sheets, then rinse repeatedly with water until no black membrane or grass flavor remains, cut off the edges of the meat mouth, and remove the oil on the bottom (the side without meat sheets), and combine a large leaf and a small leaf into a single piece, cut along the grain, and then evenly spread and slice the leaf, and soak in cold water.

Beef liver, beef, yellow beef back meat are all cut into large thin slices.Green onions, garlic sprouts are also cut into large thin slices.Green onions, garlic sprouts are also cut into 6cm segments.Fresh vegetables (choose lotus root,celery,white radish,pea pods, etc.) wash and cut into pieces.Place a wok on medium heat, add beef oil and heat until 6 parts hot, then add chopped doubanjiang to fry, add ginger, chili peppers, star anise to fragrant, addbeef soup1.25kg, boil, and pour intopotin, place on high heat, add cooking wine, fermented bean curd (chopped), and glutinous rice wine, boil to extract flavor, remove any foam (do not remove the oil), and make the hot pot broth.When eating, heat the hot pot broth and serve.When serving, beef tendons can be added to the hot pot first, and other ingredients such as vegetables, meat and seafood are separately placed in small bowls, and served with salt and beef oil.Meat and vegetarian ingredients can be cooked at any time, and the amount of salt and beef oil can be adjusted according to the soup's flavor, and a plate of sesame oil is served with each person to dip.Fish MawTaroIntroductionAfter soaking in glutinous rice, grind and dry, and then cook to form balls.Done!Three fresh ingredientsMain ingredients: 150g egg white, 75g shrimp,sea cucumber（soaked in water）50g,cucumber

50g,(Chinese Pear)

50g, starch (

Fish dumplings, steamed, features: shaped like lotus flowers, skin is soft and chewy, filling is tender and delicious, flavor is rich.Cooking method: Steaming.

Recipe

Recipe for Sichuan Fish Dumplings:

1. After soaking the fish, remove all impurities, use boiling water to cook the fish, and thenuse broth.Feed the fish a few times.

2. Wrap in clean muslin cloth, along with chicken pieces, pork,bacon,ginger, green onion, cooking wine, sugar (a little), salt, etc., and blanch in a small fire. Cut the fish into bite-sized pieces.

3. Mix cooked riceglutinous rice, and soak together. Grind into a paste and dry. Cook into balls.bean sprouts) 13g,

4. Form the rice into balls, each weighing 15 grams. Fill with the fish mixture, seal the edges downward, and use your hands to pinch the filling into five flower shapes, press the flower shapes, and place red and yellow flower buds in the center.

5. Steam until cooked, and the dumplings are ready.

Operating skills: Fish dumplings must be fresh;The edges must be sealed tightly;The steaming time should not be too long.This dish is suitable for banquets.Snacks, paired withshrimprice noodlessoup, also known as "Jade Pearl Dumplings".

Dragon eel

Introduction

This dish originated in the Qing Dynasty during the reign of Emperor Qianlong. It was presented to Empress Dowager Cixi on her 40th birthday.Yuan Shihui's father, Yuan Baoheng, then the Minister of Rites, Minister of the Ministry of Personnel, and Minister of the Ministry of Revenue, made various dishes to please Empress Dowager Cixi. After many tastings, they found that "Braised Dragon Eel" had a unique flavor and was very delicious, and it was considered a masterpiece.So, they presented this dish at the birthday banquet, which was greatly appreciated by Empress Dowager Cixi.As a result, Empress Dowager Cixi kept the chef who made the Dragon Eel in the palace, and appointed him as the imperial chef. She also gave Yuan Shihui's father a high-ranking official position. Therefore, this dish is also known as "High-Ranking Dragon Eel".

This dish requires careful selection of ingredients and meticulous craftsmanship.The eel must be fresh, preferablyyellow eel.The color should be dark brown.Sichuan peppercorns should be Sichuan large red pepper, mainly composed of natural yellow eel, chili peppers, and Sichuan peppercorns. After frying, stir-frying, and other cooking processes, it has a unique aroma.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.

The dumplings are made of fresh and soft ingredients.

“The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.The dumplings are made of fresh and soft ingredients.

Fortun Province Bean Curd

Introduction

Fortun Province Bean Curd is a type of tender bean curd (also known as water bean curd or grey bun) made with special processing techniques. It is paired with cooked rice and eaten together. Due to its tender and delicious flavor, it is widely popular and has a significant influence in Chinese culinary culture.The recipe, making methods, and historical origin of Fortun Province Bean Curd have unique characteristics.History and CultureRegarding the origin of Fortun Province Bean Curd, there is a long history and a fascinating legend: During the Three Kingdoms period, the Salt Field area (now Fortun County) had a large amount of salt, and the climate and environment were suitable for growing soybeans.

ToFu

This tofu has been passed down to Fortun and is popular.After a long time, tofu became popular in Fortun.In the Ming Dynasty, there was a story.A merchant came to Fortun from the Salt Field. He ordered fried tofu from a famous restaurant in Fortun.Because he didn't want to wait, he asked the chef to quickly bring him the tofu.When he saw the tofu being cooked on the stove, he thought that it was not ready yet, so he asked the chef to make a spicy water and eat it with the tofu.But he found that the tofu was more delicious and tender than the fried tofu.He was inspired by this and further researched the tenderness of the tofu, the recipe for the spicy water, and the best combination with cooked rice.Later, Fortun Province Bean Curd was created and became a classic dish in Fortun.RecipeFortun Province Bean Curd is a type of bean curd made with tender bean curd (also known as water bean curd or grey bun), cooked rice, and spicy water. It has a unique recipe, making method, and historical origin.

(1) Cook the rice: moist, fluffy, fragrant, and rice water is rich.

Method: Choose high-quality rice, wash and drain.Place the rice in a sieve and let it rest.When boiling water, add the rice to the boiling water and stir to prevent sticking.

Add the rice to the pot and cook until cooked.After cooking, add a little cold water and continue cooking.Finally, add the cooked rice to the pot and stir.(2) Make the bean curd: tender, fluffy, white, and fragrant.

The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.

The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.

The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.

The bean curd is made with fresh and soft ingredients.

The bean curd is made with fresh and soft ingredients.The bean curd is made with fresh and soft ingredients.The key to making dough: knead gently, be patient, and observe carefully;(The key is that the dough should turn from clear to cloudy)

7. Mastering the technique is crucial for making dough.Once the dough is ready, the mixture begins to form, forming aPeasshrimp.

In addition to making dough, there are also many simple and effective methods for making dough.

(iii) Making dough with water: fragrant, spicy, fresh, rich, and with a shiny, transparent appearance, and a beautiful and elegant shape.

Method: choose a variety of high-quality chili peppers, bean oil, douban, and vegetable oil.The method for making Fu Shun dough should useSticky riceChili peppers.Soak the chili peppers in hot water until they are crisp, then remove them and press them with a chopping board to remove moisture, and then put them in a container with a ratio of flower buds, large coriander,Star aniseetc. spices, and pound them into pieces, then add the chili peppers and salt according to the ratio and pound them together. The finer the better. Add the bean oil and sesame paste to stir together. After the dough has formed a sticky texture, scoop it out for use.Bean oil is an important ingredient in Fu Shun dough.Place a variety of bean oil in a large pot, add a small amount of fragrant leaves, fragrant leaves, cinnamon, pepper, chili pepper, large coriander, and sand ginger, and tie them in a cloth. Soak them for 4 to 5 days, then add the bean oil to the pot and boil until it is cooked.Finally, add the bean oil to a small clay pot and mix in MSG, chili pepper, and other spices.

When preparing the dipping sauce, arrange the plates, first add the bean oil, then add the sticky rice, and finally drizzle with oil.There are also specific ways to eat dough: first take a spoonful of dough into a spoon or bowl, then use a chopsticks to add a little dipping sauce on the dough, and then swallow the dough with rice. Then drink a sip of rice wine.This can help to eliminate the negative emotions and enjoy the lingering taste.

Chengong cold noodles

Introduction

Created in Nanchang in the late Qing Dynasty.The founder, Xie Tianlu, sold cold noodles on a stall at Nanchang Wharf. His cold noodles were delicate and refreshing, with a rich and spicy sauce, which quickly gained popularity. The Xie family then passed down the specialty of selling cold noodles, and later officially established a cold noodles shop in Northwestern China.It is now popular throughout the province and has become a famous Chinesesnack.

It is characterized by meticulous craftsmanship, careful selection of ingredients, and unique flavor.The food is characterized by its even and tender texture, smoothness, and a refreshing, spicy, and savory flavor.In August 1990, it was awarded as a Provincialfamous snackaward.

Chengong cold rabbit

Introduction

"Chengong cold rabbit" is a geographical indication product.

Chengong cold rabbit, also known as spicy rabbit, is a local folk delicacy in Chengong, characterized by its freshness, fragrance, spiciness, and tenderness.As a representative dish of the Salt merchants, it has a history of over 100 years.Every family in Chengong makes it, and everyone loves to eat it. It can be hailed as "the best local specialty food in Chengong."

Features of the product: Chengong cold rabbit is unique in its processing, so it does not need to be heated when eaten.It also has the characteristic of being fresh and delicious for several months if stored in the refrigerator.Modern research shows thatRabbit meathas high protein (containing 21-23% protein), high lysine (lysine accounts for 9.6% of protein), high digestibility (up to 85%), and high niacin (up to 12.8 mg/100g).It also has low fat (only 4.9%), low cholesterol (65 mg/100g), and low calories.Eating rabbit meat is the best choice for modern people. Long-term consumption has the special effects of strengthening the brain, prolonging life, and slimming.Chengong people who have been working and studying abroad often like to ask their families to send a few bags of rabbit meat to enjoy.

How to make it

How to make it: 1. Cut about 1 of fresh rabbit meat into pieces, the meat must be fresh, and the meat pieces should not be cut too small. Marinate with and a little bean oil, and then prepare flower buds, dried chili peppers, and ginger slices.If you like spicy food, you can add more flower buds and chili peppers.

2. Heat a large pot (enough amount) and heat it. Then add the marinated rabbit meat and stir-fry until it is half cooked.

3. Add ginger, garlic, and continue to stir-fry.

4. Add flower buds, dried chili peppers, and stir-fry until the oil turns red. Then add bean oil.VinegarSugar

and chicken broth. Stir-fry over low heat to taste and add color.

Tofu skinIntroduction

Tofu skin is the tofu we usually call, but the difference is that it adds meat. Because it looks like a blooming lotus flower, so it is called "lotus tofu".

To make lotus tofu, first put a few eggs into a bowl and beat them until they are foamy.Add the beaten egg to the pot and stir-fry until cooked.Add the cooked lotus tofu and cut it into pieces.

Finally, add a little MSG and sprinkle with sesame oil.

How to make itThree-flavor lotus tofuMain ingredients: 150g egg whites, 75g shrimp,ham50g,

seaweed

50g,

50g, starch(

green beans) 13g,Shrimp roe25g,Seasonings: vegetable oil 20g, ginger 5g, salt 4g, chicken broth 10g, MSG 2g, small green onion 10g,black pepper

1g, 15gHow to make:1. Peel and devein the shrimp, then drain the water.

Add salt, egg white, and wet starch to marinate the shrimp.

Marinated shrimp add a little boiling water, then drain.

Add seaweeds and water to boil.Cut the horse radish, ham, and green beans into the same size.Add egg whites and beat until they are foamy.Heat a wok over medium heat, add a little oil, then add green onion, ginger, and stir-fry until fragrant. Do not burn. Add the seafood, horse radish, green beans, and the pre-boiled seafood.

Add, black pepper, and salt. Cook until boiling. Use wet starch and water to thicken the sauce. Add MSG, and then pour in the beaten egg whites and stir-fry.Tips for making lotus tofu:1. Lotus tofu is made by various methods, such as using boiling water to make the lotus tofu base, using boiling water to make lotus tofu slices, and using oil to make lotus tofu.This dish is made by stir-frying, which is simple and unique in its appearance.2. The egg whites must be beaten and used immediately, and cannot be processed in advance. The egg whites must be fully beaten, and the eggs should be fresh and without cracks.When frying the lotus tofu, the amount of soup in the pot should not be too much, it should be slightly thicker than rice soup.The lotus tofu should be stir-fried evenly and gently.

This dish also uses ham, which can be replaced with carrots.

25g,

seasoning: 20g vegetable oil, 5g ginger, 4g salt, 10g chicken oil, 2g MSG, 10g green onion,

pepper1g, cooking wine 15gProduction method:1. Peel and clean the fresh shrimp, drain the water;2. Drain the shrimp and mix with salt, egg white, and wet starch;3. Blanch the shrimp in boiling water, then drain and reserve;4. Add water to the dried shrimp and cook until evaporated;5. Blanch the sea cucumber in boiling water, then cut into pieces about the size of soybeans;6. Cut the watermelon (cucumber), yellow beef back meat, and mushrooms into pieces of the same size;7. Beat the egg white into a foamy state;8. Heat vegetable oil in a wok, add chopped green onion and ginger to sauté, but do not burn, then add the sea cucumber, shrimp, dried shrimp, watermelon, yellow beef back meat, and sauté briefly;

9. Add cooking wine, pepper, and salt, and bring to a boil, remove the foam, and then thicken with cornstarch slurry, add MSG, and pour in the beaten egg white, stir and evenly cook, and add chicken oil (chicken oil) to make the egg white crispy.Production tips:1. Many dishes use eggs to make the base, such as steaming, blanching, and using oil to make the base.

This dish uses frying method, which is simple and unique.

2. The egg white should be freshly beaten and used immediately, it cannot be prepared in advance, and it should be thoroughly beaten, and fresh eggs should be chosen, and the egg white should be used without cracks.

Before cooking the egg, the soup in the pot should not be too thick, but slightly thicker than rice soup (two-stage soup).

If you want to replace the beef in this dish, you can use carrots.

4. Soak dried seaweed in water, then steam until evaporated;

5. Blanch sea snails in boiling water, then cut into pieces about the size of soybeans;

6. Cut water chestnuts (Chinese water chestnuts), ham, and cucumbers into pieces of the same size;

7. Whip egg whites until frothy;

8. Heat a wok with rendered pork fat, then sauté shallots and ginger until fragrant, but do not burn; add sea snails, shrimp, seaweed, water chestnuts, ham, and cucumbers, and sauté briefly;

9. Add rice wine, white pepper, and salt, then bring to a boil, remove foam, and thicken with a cornstarch slurry, adding MSG; add the whipped egg whites, stir gently to create a light and airy texture, and remove from heat.

Key to making this dish:

1. Many variations of "egg-based" dishes exist, such as using steam to create a base, using boiled water to create slices, or using a light oil to set the dish.This dish is made using the stir-frying method, which is simple and creates a unique style;

2. Egg whites must be freshly whipped and used immediately; they cannot be pre-processed. They must be thoroughly whipped, and fresh, uncracked eggs should be used. Using old egg whites is not recommended.Before adding the egg whites to the wok, the broth should not be too thick, but slightly thicker than rice water.When adding the egg whites, both the egg and the broth must be cooked thoroughly, and the egg whites should not be over-stirred and broken. The cooking process should be gentle and even.The ham in this dish can also be replaced with bacon or other meats.Carrots.