Sichuan people love to eat cold powder. The traditional cold powder is ground into a pulp with water and water, then cooked, placed in a washbasin to cool, and then flipped on a wooden board, scraped with iron into a thick round strip, put in a bowl for food, commonly known as "scraping cold powder", "spinner cool powder". Different condiments are used in the seasoning, such as soy sauce, cooked oil spicy seeds, pepper noodles, vinegar, sprout rice, crispy soybeans, crushed peanuts, green onions and so on.
In addition to stalls selling cold powder throughout Sichuan, Chengdu and Chongqing have their own famous brands. The famous brand in Chongqing is Northern Sichuan Liang Powder, and the famous brand in Chengdu is Sanyou Liang Powder, Dongzikou Zhang Liang Powder, Hakka Sad Cold Powder and so on.
Northern Sichuan Liang Powder originated in the last year of the Qing Dynasty, the former Nanchong County vendor Xie Tianlu set up a stall in the urban area, and his "Xie Liang Powder" was famous in Northern Sichuan for 20 years. In 1943, the merchant Chen Hongshun introduced The New, strictly selected dried sea peppers with bright red color, added star anise, fennel, peppercorns, ginger, green onions, and rock sugar to make a fresh and fragrant red oil, making the cold powder flavor more unique. Soon, "Chen Liangfan" became famous in northern Sichuan.
In 1951, Chongqing people Li Shaoming, Nanchong people Huang Jianzhou, Wang Zicheng opened a cold powder shop at No. 186 Linjiang Road, Chongqing, because there was a Nanchong cool powder shop next door at that time, in order to avoid similarity, it was named "Chuanbei Cool Powder". They raised 100 yuan, 5 tables, 3 large cylinders, and 1 stone mill. At first, the refining and boiling powder was in the Huang family, all year round, and the "yellow cold powder" was supplied every day. The shop is crowded with many customers, especially during the Spring Festival, there are more diners.
Li Shaoming is the head of the store, but does not understand technology. He learned to do it from Tan Bingyun and his wife at the Nanchong Liang Powder Shop. Mr. and Mrs. Tan Bingyun are simple and kind, and they have poured their skills into each other.
Li Shaoming learned the full set of techniques for making Nanchong cool powder from Tan Bingyun and his wife, and implemented innovation on this basis. He created the technique of adding an appropriate amount of glutinous rice to the peas, making his cold powder more resilient than Nanchong cold powder. He put lard in red oil and refined the beans in oil. In this way, the northern Sichuan cool powder is better than the southern chong cool powder, the door is like a city, and the neighbor's master's Nanchong cool powder shop is a door to the bird, had to move away. It is really "a disciple of the church, a master who starves to death", and the market competition is so cruel and fierce.
Later, Chuanbei cold powder became a famous snack, ranking among the high-end banquets, entertaining customers from outside the province and Chinese and foreign guests with appetizing and degreasing food effects. Chuanbei Cold Powder Shop also sells cold noodles and pot qui. Use the pot to sandwich cold powder and cold noodles, which is convenient for customers to carry. In order to meet the needs of customers in winter, heating and cooling powder are also added.
In 1958, 1964 and 1980, Chuanbei Liang powder won the titles of "Special Flavor" and "Famous Snack", and in 1981, it was included in the book "Chinese Famous Dishes Collection (Sichuan)".
In Chongqing, Chuanbei Liang powder is not only a famous family on Linjiang Road, but also "Shangqing Temple Chuanbei Liang Powder" is also very popular with Chongqing people.
Shangqing Temple Chuanbei Liang Powder, whose real name is "Bashu Chuanbei Liang Powder", was created by Master Lai Rongqing of Suining, Northern Sichuan, who came to Chongqing during the War of Resistance, and the couple set up stalls at the entrance of the road and On Shaanxi Road. His cool powder aroma is prominent, slightly spicy and fresh. As soon as the cold powder came out, customers rushed to buy food, and it was all sold out in an hour or two.
After Master Lai Rongqing retired, he contributed the remaining heat in the Niujiao Tuo Bashu Restaurant, but the sales of cold powder were not smooth, and he asked for a separate store to supply it. Since 1982, Master Lai Rongqing has specialized in selling cold powder at the Bashu kiosk of Shangqing Temple, and soon opened the sales channel. The pavilion has now been expanded into a medium-sized restaurant, serving more than 600 servings of cold powder every day, and customers are directly addicted. In 1984, it was rated as "Famous Snack" by Chongqing Municipality.
In addition to the famous Sanyou cool powder and Dongzikou Zhang cool powder, the most popular is the Hakka sad cold powder in Luodai Ancient Town, Longquanyi District, Chengdu.
The Hakka people originated from the Han people in the Central Plains, and after hundreds of years of vicissitudes of life away from home, they spread farming and farming techniques throughout the land of Jiangnan and even overseas. They work at sunrise and rest at sunset every day, and in the evening, when a family that has worked hard all day sits around "folding rice" (Hakka dialect, meaning eating), they feel sad because they miss their relatives who are far away. When the Hakka people make Hakka sad cold powder, they use traditional handicrafts to grind peas into a pulp to make a yellow, bright, tender and slagged sad powder. Grind tired, do very sad.
The more accurate meaning of the Hakka sad cold powder name is its taste. Pure pea flour tender slag, there is a fragrant pea flavor; the concoction is particularly spicy, particularly hemp, eat into the mouth, sea pepper spicy mouth upturned, pepper numb tongue tip wood, the top of the head smoke, forehead sweat, clear nose long stream, tears straight rolling, so that you eat well "sad".