Panchong City, Sichuan Province, is the only administrative city in China named after a flower, and is a major transportation hub and trading material collection center on the "South Silk Road."

Panchong CitySnacksMainly Sichuan-style, the most popular locally areLambNoodleDue to its proximity to Yunnan, the popularity of noodles in Panchong is far greater than inDumplingsNoodles are sold in every shop in the streets and alleys, along withBeefNoodles, braised noodles, and other Panchong local specialties;All kinds of famous Sichuan snacks can be found in Panchong.Salt-side cuisine basically represents the local cuisine of Panchong, such as fried scorpions, fried bee larvae, dried beef, meat balls, and Two-beachEelFried eggs, healthy buckwheat pancakes are the most characteristic dishes in Salt-side cuisine.Recommended restaurants: "Da Chao Feng Restaurant", "Xiao Song Restaurant", "Song Yan Hua Restaurant", "De Tian Du Restaurant".In the grilled meat dishes of Salt-side cuisinePotatoSmall intestine, Salt-sideGrilled fish, double crisp,TomatoBeef soupand other dishes are characteristic.

Spicy fish

Introduction

Spicy fish cubes are first fried through, thenChiliandStar aniseand other seasonings are added.MSGto create a new Sichuan-style fish dish.The taste of spicy fish cubes is mainly spicy, with appropriate numbness, which is a very characteristic small dish.

The characteristics of spicy fish cubes are prominent: numbness with spiciness, and the fish meat is fragrant.Every time this dish appears on the table, I can't help but eat more.As long as the method is correct and the seasoning is reasonable, we can make authentic and delicious spicy fish cubes at home.

The making of spicy fish cubes is full of fun, and the fragrant and delicious seasoning makes the process full of temptation.I often can't stop eating this dish when making it.So, how to make this delicious spicy fish cube?Let's take a look.

Method

Homemade spicy fish cube recipe:

Main ingredientsGrass fish1 piece (about 1000g).

Auxiliary ingredientsGreen onion30g, scallions 20g,Ginger15g, peeledPeanuts25g.

Seasoning Salt 3g,Sugar10g, MSG 5g, cooking wine 25g,Soy sauce10g,Vinegar10g, fresh soup 1000g, star anise oil 10g, red oil 10g, sesame oil 10g.

Production steps

1. Remove the head, tail, scales, and entrails of the grass fish, then cut it into large pieces.

2. Chop the green onion, ginger, and minced peanuts.

3. Pick the green onion (mainly use the green onion leaves), wash and prepare.

4. Heat 70% of the oil to 70% heat, and then add the fish pieces to make them golden brown, then remove them.

5. Heat 60% of the oil to 60% heat, then add the minced green onion and ginger to fry, and then add soy sauce and cooking wine.

6. Add fresh soup, salt, and sugar, and then add the fish pieces.Boiluntil the fish pieces are fully seasoned, then remove and cool.

7. Take a large bowl, and mix the star anise oil, red oil, sesame oil, and chopped peanuts.

8. Mix the fish pieces with the seasonings and arrange them on a plate, and garnish with green onions.

PS

1. To make the later seasoning more thorough, the fish pieces should be fried through in the front.

2. The amount of seasoning can be adjusted according to personal preference, as long as the spicy and slightly sweet characteristics are maintained.

3. The grass fish headtail should not be thrown away, it is a good material forfish soup!Pingshui bean curdIntroduction

Pingshui bean curd is a famous local snack in Salt-side County, Panchong City, Sichuan Province. This dish is unique because it does not contain gypsum or salt, so it has no

salty flavor

or bitter taste, but has a rich, fresh, and slightly sweet taste, which is paired with local specialties, which gives it a unique flavor.Pingshui bean curd from Panchong, Sichuan is famous far and wide.Visitors who come to admire the waterfall and explore the fairy cave in Pingshui will inevitably praise "Pingshui bean curd".

The production method of Pingshui bean curd is similar to other bean curd. The difference is that after pressing the bean curd, the remaining water is removed, and then added to the pot to cook.This bean curd, because it does not contain gypsum or salt, has no salty flavor or bitter taste, but has a rich, fresh, and slightly sweet taste, which is paired with local specialties, giving it a unique flavor.Method[Ingredients]Yellow beans3.75kg, gypsum 73.5g,

Sesame oil

100g, garlic 20g, star anise powder 10g, andPeanut oil50g.Bean curd powder50g.Mushroom50g.50g,Pickled soybeans50g of braised sauce,King oyster mushroom50g of soy sauce.

[Instructions]

1. Peel and chop 5 kg of soybeans, removing all dirt and impurities. Wash thoroughly with water, changing the water twice and soaking for 6 hours. Then, drain the soybeans and reserve some of the soaking water. Grind the soybeans into a very fine paste and pack into muslin bags. Place the bags in a large colander, and the colander in a large basin. Squeeze the bean paste out and pour into a wooden barrel. Add more reserved soaking water, and knead thoroughly. Squeeze out the bean paste again, repeating this process twice or three times. This will result in 41.5 kg of bean paste.

2. Select pre-made soybean dough. Cut into pieces, remove impurities, and dry-fry until completely cooked. Grind into powder.

3. Pour 750g of water into a large pot and bring to a boil. Add 36.5kg of bean paste and boil. After boiling, add 5kg of the boiled bean paste and cook for 1 minute. Then, pour everything into the wooden barrel.Wash a clay pot and place the soybean powder inside. Add 300g of water and mix well. Spread the mixture around the inside of the pot. Then, pour in the bean paste. The bean paste will form a thick layer of white foam, about 5cm thick. Cover and let it rest for 5 minutes. Remove the cover and use a bamboo stick to poke the bean paste. If it stands upright, the tofu is ready.If not, cover and let it rest for 5 minutes. Then, scoop out large pieces of the tofu from the pot using a large flat plate. Place the plate on the pot and press to extract some of the water. The tofu is now ready.

Two ways to eat green bean tofu:

One way is to eat green bean tofu in a bowl. Scoop the tofu into a bowl and add the broth. Serve with a sauce dish (with soy sauce, fermented bean curd, cooked chili oil, sesame paste, garlic, etc.).Another way is to make dry green bean tofu. Scoop the tofu into a bowl and drain the water. Add soy sauce, fermented bean curd, chili oil, ground pepper, sesame paste, and garlic.

Red pot yellow spicy diced meat

Introduction

Red pot yellow spicy diced meat is a famous Sichuan dish, belonging toSichuan cuisinecategoryhot potIt is made from yellow spicy diced meat, Sichuan fermented bean curd, Sichuan chili, garlic, fresh tomatoes,celeryetc. It is a spicy and hot pot, containing a lot ofproteinIt has the effect of dispelling wind and promoting urination. It is characterized by its bright red color, tender meat, spicy and fragrant.

Yellow spicy diced meat is also known as yellow catfish.Yellow catfish (Pelteobagrus fulvidraco) belongs to the catfish order, and belongs to the carp family.Also known as yellow spicy diced meat, yellow catfish.English name: Yellow catfish.Body length, belly flat, back slightly side-flattened.The head is large and flat, with a rounded mouth and a lower jaw with fine teeth. The eyes are small.There are 4 pairs of whiskers, and most species have long upper and lower jaws.No scales.The dorsal fin and pectoral fin have well-developed spines, which can make a sound when moving.The anal fin is small.The body is green and yellow, and most species have irregular brown spots.The fins are gray black with yellow.

Instructions

[Ingredients] 500g yellow spicy diced meat (also known as yellow catfish, also known as yellow catfish), 100g Sichuan fermented bean curd, 30g Sichuan chili, 50g garlic, 50g fresh tomatoes, 30g celery, 20g scallion.

[Bottom configuration] 20g chili bean sauce, 10g chili powder, 10g old ginger, 15g peanuts, 10g sugar,5g five-spice powder4g star anise,20g ginger oil,1000g broth,10g chicken powder, 10g salad oil.[Method]1. Prepare the yellow spicy diced meat: Rinse, peel, dice into pieces, and remove the internal organs.Chop the celery into 3cm long pieces and cut into thin strips.

Cut the tomatoes into 0.2cm thick slices. Peel the garlic. Chop the scallions into 5cm long pieces.

2. Place the ingredients in a pot, add 20g ginger oil and heat to 70% heat. Add 10g sugar and stir until red-brown. Add 20g chili bean sauce, 10g chili powder, 10g old ginger, 15g peanuts, and 10g sugar. Stir-fry over high heat until fragrant. Add 1000g of broth and chicken powder. Bring to a boil and simmer for 8 minutes.3. Place the pot over medium heat. Add a small amount of salad oil. Add the diced yellow catfish, celery, and stir-fry over high heat. Add the broth and simmer for 8 minutes. Add 30g Sichuan chili, whole garlic, fresh tomatoes, and scallions. Serve immediately.[Characteristics] Bright red color, tender meat, spicy and fragrant.

[Key to success] The yellow catfish should be of medium size.

Salt-baked meat

Introduction

Salt-baked meat is a geographical indication protected product.

The production area is the salt-baked meat in the city of Yanzhong, Fangzhi, Sichuan.

It can be stored without freezing for several years without rotting or deteriorating.

The meat is fragrant, juicy and not greasy, tender and not mushy, and has the effect of appetizing and promoting digestion. It is also visually appealing.Features: Salt-baked meat is a dish from the "Jochu" people who lived in the "Jochu" region, which is a method of preserving meat to prevent it from rotting in the hot summer.The production process is very simple. Cut the pork into 1 pieces. After boiling in a pot, add the pork and cook until done.The finished meat is then dried and baked.

Salt-baked meatInstructionsMaterials: 250g pork.3g salt, 10g ginger, 10g scallion, 10g, 2g chili, 50g broth.Method:Wash, peel, dice the pork into pieces and remove the internal organs.

Chop the scallions, ginger and chili.Add the pork, scallion, ginger, chili and broth to the pot. Add salt, ginger wine, and stir-fry over medium heat until cooked.Remove the meat and place it on a wire rack to dry.Once the meat is completely dried, place it in a traditional clay pot and bake over a low heat.The meat is ready when it is completely dried and has a slightly yellowish color.

This dish can also be cooked.

If you add five-spice powder or drizzle with chili-salt sauce, it is called five-spice catfish or chili-salt catfish.Chicken rolled powderIntroductionPork bellyAs needed,Lean porkApproximately 55%

2. Production process: Trim → Marinate → Wash → Fry → Package → Store → Separate.

3. Key points:

(1) Trim: Remove lymphatic tissue, remove bones, and cut into roughly 1-pound blocks, making it easier to fry through and ensure consistent moisture and fat content in the meat.

(2) Marinate: After evenly spreading the prepared marinade containing edible salt, place it in a container and marinate for 2-3 days, ensuring the meat is well-seasoned.

(3) Fry: Place in a pot with pig fat, fry the meat thoroughly, and drain the water.

(4) Package: The fried meat must cool naturally, then pack it into a dedicated cooking earth jar, adding pig fat until the meat is submerged.

(5) Store: Store the packed meat in a cellar with a temperature of 12-24°C for more than 3 months. The storage time should be at least 3 months, and the storage should be separated by walls and elevated.

Salt water flower

Introduction

Salt water flower is a famous Sichuan Han dish, shaped like a flower, with a crisp and tender texture, and a fresh and delicious taste.Remove the inner gold and white membrane from the chicken feet, divide it into four petals), then use a straight knife to carve into a cross-shaped cut (with a knife distance of 2mm and a depth of 4/5), then place it inSteamBowl, addSaltGinger, scallion, cooking wine, MSG, broth, pepper into the pot and steam until cooked through. Take it out, cool it, put it on a plate, add fragrant oil to the water flower and complete.This dish can also be cooked.If you add five-spice powder when steaming or drizzle with salt and pepper sauce after plating, it will be five-spice flower or salt and pepper pus flower.Salt water flower

Method

Ingredients: 250g of chicken feet.3g of salt, 10g of ginger, 10g of scallion, 10g of cooking wine, 2g of pepper, 50g of broth, 10g of fragrant oil, 0.5g of MSG

Method:

Remove the inner gold and white membrane from the chicken feet, divide it into four petals), then use a straight knife to carve into a cross-shaped cut (with a knife distance of 2mm and a depth of 4/5), then place it in a steaming bowl, add salt, ginger, scallion, cooking wine, MSG, broth, pepper, and steam over high heat until cooked through. Take it out, cool it, put it on a plate, add fragrant oil to the water flower and complete.

This dish can also be cooked.If you add five-spice powder when steaming or drizzle with salt and pepper sauce after plating, it will be five-spice flower or salt and pepper pus flower.

Chicken brown roll powder

Introduction

Chicken breed from Panzhihua, also known as chicken feetMushroomSuch as umbrella mushrooms, ants, chicken, etc., are considered delicacies in edible wild mushrooms.Chicken breed is the most popular mushroom in the Panshi area.In the middle and summer, when the first few rains arrive, the chicken breed in the Panshi mountains appears in the markets of the city.

Method

Panshi chicken foot powder, made with rice flour as the main ingredient, chicken feet and cloud leek, with ginger, garlic, chili, salt and other seasonings.This dish is finely crafted, with a delicious flavor, and the rice flour is sticky and flavorful, with a pleasant aroma.

Salted lamb and rice noodles

Introduction

The main snacks of Panzhihua are mainly Sichuan style, and the most popular locally is salted lamb and rice noodles, made by boiling high-quality lamb soup, followed by douban and chili.MilletSuch as chili, etc., with a unique and representative flavor;Panzhihua, due to its proximity to Yunnan, the popularity of rice noodles is far greater than noodles, and rice noodles are sold in every small shop and alley. Beef noodles, pig offal noodles, soy sauce noodles are all local specialties in Panzhihua.Various well-known Sichuan snacks can be found in Panzhihua.

Salted lamb is a mix of the Yi and Han ethnic groups, which have lived together and merged over a long period of time, forming a diverse and unique culture. The food culture of Salted lamb is also influenced by the local Yi and Lisu ethnic groups. The cooked salted lamb noodles have a unique flavor.

Method

The authentic way to cook Salted lamb noodles:

Ingredients 500g of fresh lamb, 1000g of noodles, a variety of spices such as cloves, star anise, cinnamon, etc., chicken essence, salt.

Steps

1. Soak the fresh lamb in cold water for half an hour.

2. Place the lamb in a pot and add cold water, then add cloves, star anise, cinnamon, ginger, andgoji berriesetc., simmer over low heat for 2-3 hours.

3. After the lamb is cooked, remove it and put it in the refrigerator to freeze, then put the lamb bones into the pot to cook the soup.

4. Soak the dry noodles in boiling water for 40-50 minutes, then cook them in boiling water.

5. Inlamb soupadd salt and chicken essence, pour the soup on the cooked noodles, add sliced lamb, and sprinkle with chopped green onions and coriander, and add a little oil and chili.

Characteristics The lamb is tender and delicious, with a beautiful color and a delicious flavor, rich in nutrients.The lamb uses local sheep, which is a natural and green food. After adding more than ten Chinese herbs, it not only removes the smell and taste of the lamb, but also gives the lamb a unique aroma.The head, legs, and belly of the sheep are cooked in water, and the soup should be clear and flavorful, with no fishy smell and tender meat.According to "Compendium of Materia Medica," "Lamb meat can warm the body and replenish deficiencies, nourish the body and strengthen the spleen and stomach, open appetite, nourish kidney and strengthen yang, clear the eyes, treat cold and damp, and relieve five labors and seven injuries."The noodles are made from a mixture of Xia Mi and hybrid rice, with a smooth and delicious texture and unique flavor.

Home-styleTofu

Introduction

Home-style Tofu：Fried Tofu, Home-Style, a delicious food that can be eaten in all seasons, with no specific seasonality.

Fried Tofu, Home-Style.Made from tofu, a home-style food with a higher protein content and nutritious value.

This dish mainly uses five-spice powder, white sugar and soy sauce, to make a delicious and flavorful dish.After cooking, the color is golden and crispy, with soft and fragrant tofu, slightly spicy and salty, with a unique local flavor.This dish is cheap and nutritious, making it a very suitablehome-style food.MethodIngredients: 1 block of tofu,

Green onion

1 pieceSeasonings: sugar, salt, soy sauceCut the tofu into small cubes, chop the green onion, pour in vegetable oil, and stir-fry the tofu, then add ginger and a little, and then cover the pot for half a minute, then add 2 small spoonfuls of sugar, 1 small spoonful of salt, 2 large spoonfuls of old soy sauce, and stir-fry. Finally, put it on a plate and sprinkle with chopped green onion.

After getting off work, buy a small piece of tofu, some green onions and ginger in the market, which is "easy" to do;

Cutting tofu, green onions and ginger is fast and easy;

You can cook the soup in 2 minutes, which is very fast!This allows you to avoid the "disturbance" of your baby crying for food, and this dish is delicious and nutritious.Sheep Ear Chicken TowerIntroduction

Sheep Ear Chicken Tower is a Chinese snack, belonging to Sichuan cuisine.

It resembles a sheep's ear, with a yellow and crispy appearance, with a delicious and flavorful aroma, golden yellow in color, with a soft and smooth texture, refreshing and fragrant, salty and delicious, and with a crispy outer layer.

It is suitable for drinking with wine.Chicken meat contains a lot of B vitamins, which can restore fatigue and protect the skin.MethodMaterials: 300g of chicken meat, 50g of pork fat, 25g of ham, 25g of winter gourd, 25g of winter gourd, 15g of lard, 50g of lettuce.

Green onion, ginger, salt 2g, white pepper 1g, MSG 5g, 10g, 35g, egg white 50g, bean curd powder 30g, vegetable oil 500g, white sugar 10g, vinegar 10g, chili salt 10g.

Method1. Cut the chicken meat into fine strips, and also cut the pork fat, ham, winter gourd, winter gourd into fine strips, and chop green onions and ginger into minced.Make egg white with bean curd powder.2. Mix the chopped ingredients with salt, white pepper, MSG,,, green onions, ginger and a small amount of egg white.3. Squeeze the lard and wash it, and then cut it into about 20 cm squares, and brush it with egg white. Put the filling on top, and roll it into a rectangular shape (about 4 cm wide and 1 cm thick), and seal the edges tightly, which is the chicken tower dough.4. Place the wok on a high flame, and pour in the vegetable oil (about 150℃), and fry the chicken tower dough until it is cooked through, and when the color is golden, remove it and brush with, and cut it into sheep ear shape with a diagonal knife, and put it in a bowl.72. Place the lettuce in a bowl, and add white sugar, vinegar and, and put it in the bowl. Serve with chili salt.25g, 15g of pig fat oil,Salt Water ShrimpIntroductionCategory: Halal, yang strengthening, nourishing, and kidney nourishing food.Method: Boiling, flavor: salty and delicious.Consumption:

Breakfast, lunch, dinner

MethodMain Ingredients 500g of large shrimp

Accessories 25g of green onion, ginger, and a little pepper

Seasonings 2? of, 1g of MSG

Cooking Process1. Use scissors to remove the shrimp's whiskers and legs, cut it in half from the spine to the back, and remove the shrimp line. Rinse with water.2. Put the shrimp, green onion, ginger,, MSG, and 500g of water in a pot and bring to a boil. Remove the bubbles. Cook for 5-6 minutes, then add MSG and pour the shrimp and soup into a bowl. Let it cool before serving.

Flavor Characteristics Large shrimp is orange red, fresh and delicious.

Introduction

Category: Halal food, Yang tonic, lactation food, blood tonicfood, kidney nourishing food.Method: Cook, salty and fresh taste.Usage:BreakfastChinese meal, dinnerMethod

Main ingredients 500g of large shrimp.

Accessories 25g of scallion, 25g of ginger, a few peppercorns.

Seasoning 25g of cooking wine, 3g of salt, 1g of MSG.

Cooking process

1 Use scissors to remove the shell and legs of the large shrimp, cut along the back, remove the sand line, and wash clean with water.

2 Place 500g of water in the pot, add large shrimp, scallion, ginger, cooking wine, salt, and pepper, heat until boiling, remove the foam, and cook for 5-6 minutes. Add MSG, and pour the shrimp and broth into a bowl. Cool it and serve.

Flavor characteristics The shrimp is orange-red, fragrant and tender.

The prawns are bright orange, with a fresh and delicate flavor.