Northern Sichuan cool powder
Taking advantage of the vacation, I ate a copy of Chuanbei cool powder in Mofan Street, although it is winter, but there are still many people who eat Chuanbei cool powder, and compared with those foreign brands of KFC, it is not less than let go, which makes me a little convinced. However, after eating Chuanbei liang powder, he also took advantage of his free time to do a background investigation of Chuanbei liang powder to see what his charm was?
As far as history is concerned, the creation of Sichuan Northern Cool Powder has been more than 90 years ago. At the end of the Qing Dynasty, Xie Tianlu, a farmer in Jiangcunba in Nanchong County, set up a tent at The Middle Ferry to sell Dan Dan Liang Powder, his cold powder is finely made, from grinding powder to seasoning, flavor have unique features, pedestrians taste after tasting all praise, Xie Liang Powder has a reputation. Subsequently, farmer Chen Hongshun carefully studied the production process of Xie Liang Powder, took its strengths and improved it, and the cold powder production process was further improved. He chooses fresh white peas with small grinding fine grinding, very particular about stirring heat, the cold powder made is fine and tender, the tendon is soft, clear and transparent, fine and continuous, seasoning flavor, more ingenious. In less than a year, Chen Liang powder was named in the northern Sichuan area, and "northern Sichuan cool powder" did not go away.
After the fame of Chuanbei Liang powder spread, it established a foothold in the local consumer market, registered a trademark in 1994, and established a food culture company in 2003, opening branches in various places. Many elderly people know that in those years, Northern Sichuan Liang Powder was a delicious memory of childhood, and even the old proletarian revolutionaries Zhu De and Luo Ruiqing returned to their hometown to taste the Northern Sichuan Liang Powder.
As for why Nanchong people and even many outsiders are very recognized by this farmhouse snack, I also looked at its production method, and it seems that there is no difference between it and ordinary cold powder production. Maybe more of the difference is in the details, whether it is the raw materials used or the heat, Chuanbei cool powder has its own set, it is native to Nanchong, and you know how to be a dish that Nanchong people like. Make a good powder, but also prepare a good material, red oil, sea pepper which can not be sloppy, suddenly understand why the northern Sichuan cool pink red fire has been passed on for so many years, or some people are willing to eat it.
After queuing up to eat a bowl of Chuanbei cool powder, watching the new people constantly queue up to buy, I think no matter how humble and nameless Chuanbei cool powder was in the past life, but now Nanchong people really can't do without it, it seems to have become a part of Nanchong culture, and it is no longer so local. As long as it is a Nanchong person, no matter how many years they have been uprooted from their hometown, once they return to their homeland, eating a bowl of northern Sichuan cold powder cannot be omitted, which is a ritual and is to accept the memories of their ancestors.