Source: Sichuan Daily - Chuanguan News
Chuanguan News reporter Wu You
As the saying goes, "no rabbit can leave Sichuan alive", because they will be made into cold eating rabbits, dumb rabbits, double pepper rabbits, baby ginger rabbits, diving rabbits, dry pot rabbits... In Ziyang, people roasted rabbits, tore them into pieces, and ate them, resulting in a unique rabbit meat dish - Zhang Mama's hand-torn roast rabbit. In the recently released "Tianfu Tourism Cuisine" list, this cuisine is also on the list.
Zhang Mama's Hand-torn Roast Rabbit No. 1 store is located in The East Street of Yanjiang District Government of Ziyang City, and has been open for nearly 20 years. However, looking back at the history of this cuisine, it has been passed down for hundreds of years.
Brand inheritor Chen Qi introduced that Ziyang was rich in Linjiang Temple watercress in the early years, and his old grandmother Zhang Shi was engaged in laundry and cooking in the sauce garden. According to the instructions of Chen Xingyou, the imperial chef of Qianlong, Zhang used the watercress and tempeh of Linjiang Temple to make roasted rabbits, grilled fish and other delicacies, which were deeply loved by the workers of the sauce garden and nearby residents, and the name of "Zhang Mama's hand-torn rabbit" spread, and its production process and secret recipe were passed down by Chen Qi's ancestors to this day.
The production process of roasting rabbit is not difficult: the rabbit meat is soaked in water for half an hour, then marinated with salt, sugar, pepper, pepper, etc., and then hung into the oven over low heat to bake, regularly flip the brush material, and bake for 40 minutes to get out of the oven. However, to make authentic and delicious Zhang Mama hand-torn roast rabbit, the choice of ingredients is quite elaborate, on the one hand, it needs high-quality rabbits, on the other hand, it also needs Linjiang Temple watercress and secret ingredients, so that the roasted rabbit produced will have the characteristics of crispy outside, rich flavor and comfortable taste.
Since the opening of Zhang Mama's hand-torn roast rabbit, it has become the "shoulder handle" of the local supper session, and the business is booming, from nightfall to early morning, diners flock endlessly. "Zhang Mama" is becoming more and more famous, and its brand stores are also increasing, and the apprentices who have inherited the techniques have spread all over Zhengzhou, Henan, Xi'an, Shaanxi, as well as Chuannei Dazhou, Meishan, Yibin and other places, becoming a unique representative of Ziyang cuisine.
This article is from [Sichuan Daily - Chuanguan News], which only represents the author's views. The National Party Media Information Public Platform provides information dissemination services.
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