Source: Sichuan Daily - Chuanguan News
Chuanguan news reporter Chen Bihong
Wu Zetian, a well-known historical figure. In her birthplace of Guangyuan, even local folk food always exudes a powerful aura.
Chaotian walnut cake, Bengshan tofu, Huangdu crispy chicken... Listen, just these dish names, do you feel the emotional atmosphere from the inside out?
Recently, the 2021 "Delicious Sichuan" Sichuan Catering Gathering event hosted by the Provincial Department of Commerce landed in Guangyuan, and in the special catering series selection activity of "Empress Hometown Limei • Authentic Guangyuan Flavor" sponsored by the Municipal Bureau of Commerce, the majority of food lovers not only tasted delicious dishes, but also were deeply impressed by the profound Guangyuan food culture. Netizens can't help but sigh: Sichuan cuisine actually has such a domineering appearance and a gentle side on the inside.
Today, we will taste food and culture at the same time.
Come on, set up a pose, serve—dish—oh—
Walnut cake to the sky
Chaotian Walnut Cake: As a unique local flavor snack in the "Zengjiashan Cuisine" of Guangyuan Chaotian, it is also a famous food in the hometown of Chinese walnuts and mingyue Shu Road, and is deeply loved by tourists
Chaotian walnut cake has a long history, as early as 1000 years ago, when Kong Mingliu came out of Qishan, he used walnuts and noodles to make "walnut cake" as dry food for marching and fighting, and now it has been handed down and continuously improved by people, and "walnut cake" has now become the top product in health snacks. Chaotian Walnut Cake is a long-established brand, which has been famous since the 1945s.
Superior ingredients, chaotian walnut sunshine, temperature of 15.8 °C, forest cover rate of 65.7%, long growth cycle, large skin thin, full grain, is listed in the important supply of organic products, known as the hometown of Chinese walnuts.
Ancestral craftsmanship: Walnut cake is finely made, the ingredients are exquisite, and the highest local alpine walnut kernels are selected, with ancestral secret recipes, hand-formed and baked.
Chrysanthemum tofu
Chrysanthemum tofu: Its dishes are rich in nutrients, because Jianmen tofu contains iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugars, vegetable oils and rich high-quality protein, known as "plant meat". Mainly reflected in the exquisite knife work will be tender inner fat tofu horizontal vertical cut more than 80 knives, cut into silk, plucked out into a chrysanthemum-shaped shape, put into the broth, steamed for 20 minutes, because of its appearance like a chrysanthemum, so called "chrysanthemum tofu".
Jianmen Tofu is famous at home and abroad because of the world's Xiongguan, and Jianmen Xiongguan attracts people from all over the world because of tofu. As the saying goes: "Don't eat Jianmen tofu, travel the world in vain." According to historical records, Jianmenguan tofu originated in the Three Kingdoms period. According to legend, when the Shu Han general Jiang Wei retreated to the dangerous pass of the sword gate, the soldiers were tired and could not fight, the horses were tired and could not be ridden, and the barrier in northern Shu was in danger. At that time, the local people's families grinded soybean milk, rewarded soldiers with tofu, and fed war horses with soybean residue.
Tofu
This dish is based on the relics left by the mountain crust movement of Jianmen in ancient times, combined with the artistic conception of "the landslide mountain destroys the hero to die, and then the ladder stone stack is linked" in Li Bai's "Shu Dao Difficulty", designed according to the shape of the collapsed mountain stone, so it got its name, the shape of the dish is realistic, and it has the characteristics of incense, crispness, hemp, spicy and hot, and is a famous dish on Guxiong Pass.
Fresh tofu with the right amount of salt boiled thoroughly, drained, broken into pieces into a dish; casserole put into pixian watercress, peppercorns, ginger, bursting aroma into a small bowl, and then add salt, monosodium glutamate, soy sauce, pepper oil, white sesame seeds, sesame oil, minced garlic, green onion, red oil into a slightly spicy sauce, sprinkle crisp peanuts on the tofu, and then pour the juice on the tofu.
Imperial crispy chicken
The dishes are inspired by the imperial capital roast duck, roast duck, has a history of more than 100 years, is still loved by the people, Jianmen native chicken is famous inside and outside the province, the royal hotel after repeated production and research, so there is the imperial crispy chicken.
Marinate the chicken for 8 hours, add the seasoning, cook on high heat for 10 minutes in ice water until cold, then set aside. Wash and slice the abalone, put water on the pot to open the desired seasoning in the pot of abalone boiled from 30 to set aside, use a knife to remove the chicken skin, the chicken skin is cut into a block of the same size for backup, and then use a small blade to put the chicken slices, put them into the plate to form a softball shape, put the abalone slices on top of the molding, put another exquisite small bowl, pour in the homemade pepper sauce.
Dong Fan Lump Meat
Dongfan Lump Meat: According to legend, in the thirty-third year of Ming Jiajing, the Wokou continued to harass the southeast coastal areas of our country, and Shangshu Zhang Jing played the imperial court, asking the Western Tutu soldiers of Xiang'e to pingwu. At the end of the lunar calendar, the general knew that it would be difficult to return, and decided to spend the last year with his relatives, so he ordered: "Steam the rice, cut the meat, pour a large bowl of wine, and celebrate the New Year one day in advance." After drinking and eating, all the soldiers went to the front line, took advantage of the enemy's lack of preparation, fought bravely, and annihilated the Wokou in one fell swoop. Since then, every New Year's Festival, festive events, people have used "rice, lump meat, large bowl of wine" to celebrate, after gradual improvement and evolution has formed the current feast "ten bowls" of lump meat.
Process: use the best pork belly, peel and add flavor, then wash and brush the oil, smear honey over the oil pot and then boil, and finally cut into pieces of meat and add the ingredients to the bowl on the steamer until cooked.
Features: fat but not greasy, rotten in the mouth, overflowing aroma, endless aftertaste
Yellow tea corn
Grind the yellow tea into ultra-fine powder, mix it with corn flour and knead it, then steam it in a pot. It has the characteristics of beautiful appearance, golden color, suitable sweet fragrance, etc., and the food is full of sweet flavor and long aftertaste.
What do you think? Under the domineering name, are these dishes also unique and exquisite? Taste food, more taste food culture, Guangyuan always has a lot of surprises. In the upcoming May Day, we will also present more wonderful, so stay tuned.
Photo courtesy of Guangyuan Municipal Bureau of Commerce
This article is from [Sichuan Daily - Chuanguan News], which only represents the author's views. The National Party Media Information Public Platform provides information release and dissemination services.