"Rich and noble blossoms", "lotus fragrant lychee", "lotus leaf sprouts fish", "Tai Chi burning noodles"... On July 8th, at the Second Yibin Sprout Industry Development Conference and the First "Yibin Sprouts" Food Innovation Competition, elites from the Yibin catering industry dedicated more than 30 specialties of southern Sichuan with sprouts as the main ingredients, so that foodies could call "full eyes".
The scene of the event.
It is understood that Yibin sprouts are a unique dish in Yibin, Sichuan, known as one of the four famous pickled vegetables in Sichuan, crisp, sweet, tender, delicious and delicious. According to the available data Qing Jiaqing's "Chronicle of The Capital of Xuzhou and Property", it is recorded: "There are all the records of all halls and counties in the halls and counties. This shows that at that time, as the raw material of sprouts, green vegetables had been widely cultivated. Sprouts because of their tender and crispy texture, sweet and fragrant, in addition to being used as a roasted white background, are mostly used for seasoning, such as boiling soup to enhance the flavor, making noodles and meat fillings.
Liu Chuanxiu, president of the Sprouts Association of Cuiping District, Yibin City, told Red Star News that sprouts are the soul of Yibin noodles, known as "Yibin a bowl of noodles, Chengyu smells incense". Sprouts are famous for burning noodles, and burning noodles are fragrant because of sprouts, and the two complement each other and are indispensable.
With the development of the food industry, sprouts have been introduced to the fields of instant noodles, canned food, quick-frozen food, etc., and are the best condiments for Yibin burning noodles, leaf rice, roasted white, dried sautéed beans, and meat slice soup, and have appeared in "China on the Tip of the Tongue".
Cuiping District of Yibin City is the main production area of sprouts, and currently processes 120,000 tons of high-grade finished sprouts every year, achieving an output value of 800 million yuan and a comprehensive output value of 1.2 billion yuan. Mainly sold to Sichuan and Beijing, Tianjin and Shanghai, exported to Southeast Asia, Europe and the United States and other places. At present, the planting area of Yibin sprouts is more than 100,000 mu, with an annual output of 400,000 tons of fresh greens, mainly distributed in Zongchang, Jinqiu Lake, Shuangyi, Baihua, Yongxing, Jinping, Sipo and other towns.
Compared with the traditional dishes such as burning noodles, the first "Yibin Sprouts" Gastronomic Innovation Competition held at the same time changed the traditional use of sprouts, and was used in more than 30 dishes such as baked ribs, fish dishes, beef, cod paste, etc., interpreting the characteristics of sprouts that can be fried and mixed, meat and vegetarian, can be used as main dishes, and can be used as a meal.
An innovative dish with Yibin sprouts as the main ingredient.
Red Star News reporter Luo Min
Area Pengjiang
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