Speaking of Chengdu's Tangyuan, many people first think of Lai Tangyuan, indeed Lai Tangyuan is too famous, often with Zhong Shui Dumplings, Dragon Copy, as one of the culinary business cards of Chengdu today. But in the early years in Chengdu North Avenue, there was a Guo Tangyuan, and Lai Tangyuan shoulder to shoulder, and called "South Lai Beiguo", in the hearts of some old Chengdu people, Guo Tangyuan has another taste.
Tang Yuan
<h1 class="pgc-h-decimal" data-index="01" > is there a difference between tangyuan and tangyuan? </h1>
Tangyuan, Tangyuan, for a long time these two ways of writing have existed, it seems that few people have considered the difference between the two, because they are talking about the same kind of snacks, glutinous rice flour skin, wrapped stuffing cooked and eaten, of course, there are steamed, fried dishes.
At the end of the Qing Dynasty, the "Chengdu General Survey" is based on tangyuan, there are varieties of chicken fat soup yuan, fried soup yuan, small soup yuan soup, and contains the famous food store "Zhong Tang Yuan", which is the earliest testable brand of Chengdu Tang Yuan, according to a substitute coin (pictured), its shop is in Jinjiang Bridge, which is now daye Road area. At that time, Tang Yuanxinzi had three kinds of brown sugar, washing sand, and white sugar, and diners could also choose to add tahini sauce to dip. This record is important, reflecting the early style of Chengdu Tangyuan, and the habit of dipping in additional spices has also continued.
I comprehensively examined the materials of different periods and came up with a humble opinion: Tang Yuan used more in the past, and Tang Yuan is the common way of writing at present; writing Tang Yuan may pay more attention to its shape, and has more meaning of reunion; although Tang Yuan is not the same as the Lantern Festival, writing Tang Yuan can better reflect the origin of the "Lantern Festival", and the Tang Yuan in Chengdu is indeed not all round.
Zhong Tangyuan, Guo Tangyuan, Lai Tangyuan all wrote Tang Yuan in the early days, and later rewritten as Tang Yuan, this article introduces the old brand, should follow the habit, so from the "General View" to write Tang Yuan.
Zhong Tang Yuan used coins instead
<h1 class="pgc-h-decimal" data-index="02" > earlier Guo Tangyuan was "rolled"</h1>
Today, Chengdu Taisheng North Road from Dongzhushi Street to the south bank of the Fu River, formerly called Lama Temple Street, named after the Qing Dynasty Lama Temple, specially received lamas and other people who transferred to Beijing from all over the world. At the end of the Qing Dynasty, some Zhongjiang people operated Tangyuan Danzi in the Lama Temple area, picking and selling "rolling goods Tangyuan" that is different from today's common Tangyuan, the preparation method is to soak glutinous rice, dry it, scoop it fine, sift it into glutinous rice flour and spread it in a dustpan, cut brown sugar into small squares and put it into dustpans and roll it constantly, sprinkle water while rolling while rolling, so that the heart is repeatedly wrapped with glutinous rice flour, and gradually becomes round.
Guo Tangyuan's founder, Guo Yongfa, was a native of Zhongjiang, who moved to Chengdu with his brother in 1908 and lived in the Tangyuan workshop in Zhongjiang's hometown. After studying in private school for two years, he dropped out of school to learn to make soup in a workshop, and began to pick up and sell in the North Gate area as a teenager. Because the rolling soup yuan sold by Guo Yongfa only has brown sugar hearts, and the soup yuan wrapped in powder that "rolls" is uneven, easy to muddy soup, and the taste is not ideal, so Mr. Early is not good.
Rolling soup yuan, wrapping soup yuan
<h1 class="pgc-h-decimal" data-index="03" > keep up with market trends and actively improve and innovate</h1>
Just when Guo Yongfa was in trouble, he found that there was a kind of tangyuan with hanging pulp powder as the skin on the market, which was tight and delicate in the skin, evenly wrapped, and there were sesame seeds, washing sand and other flavors, which were better than the quality of the rolling tangyuan. So Guo Yongfa painted the scoop like this, and comprehensively improved Tang Yuan from the inside out.
According to the new method, the soaked glutinous rice is changed to stone grinding and water to grind into rice milk, put into a fine gauze bag to make wet rice flour, then add cold water to knead into a harder powder ball, then take out a small piece and put it in boiling water to cook until it is half cooked, then scoop it up and put it back into the powder ball and knead it well, and finally prepare it to make a skin, wrap it in sesame hearts fried with minced pork plate oil and sesame seeds, or wash sand hearts fried with red beans.
Guo Yongfa picked up the improved Tangyuan to sell in the Area of Yudai Bridge and Qingguo Street, and repeatedly optimized according to the opinions of diners, his own technical level was greatly improved, and the cooked Tangyuan was smooth and shiny, sweet and sticky, rich and refreshing, and gradually loved by more and more people.
Fire Temple
<h1 class="pgc-h-decimal" data-index="04" > a door and two generations of Guo Tangyuan, a wave of three folds into a famous product</h1>
In the 1940s, Guo Yongfa accumulated the first funds after painstaking management, bought a property in Caoshi Street, and opened a shop, the name of which was Guo Tangyuan. Selling soup yuan in the morning, selling eight treasure rice at noon, and at the same time sending people to Dongzhu City Street and other places in the morning and evening to pick up and sell soup yuan, in order to take care of the habits of old customers before.
The business is getting better and better, the income is getting higher and higher, at this time Guo Yongfa is a bit "distracted", he began to invest money in other industries, first into the stock to open a theater, did not get the benefits. Later, seeing that the price of rice was extremely high, he started a rice business again, and as a result, he was looted by the "stick old man" on the way to transport rice. Three times and twice down, not only did not earn money, but even the cost was adrift, and instantly returned to the starting line.
However, Guo Yongfa was not crushed, which is more commendable. On the one hand, his own craftsmanship is still there, and another important reason is that his daughter Guo Longhua is already his right-hand man at this time. So the father and daughter returned to their old business, and began to sell TangYuan at the Fire Temple at the mouth of Caoshi Street (the former site of the Fire Temple was in the caoshi street branch of the second hospital in Chengdu), and once again quickly became famous.
"Jincheng Old Things Bamboo Branch Words" has a cloud: "A small stall in front of the Fire Temple, the oil lamp screen sells soup yuan, fried into bean paste crisp, the name is not a wave, please refer to it in detail." Some people even wrote it into the irony: "Scratching the skin and scratching the itch, the official cannon in the Senate; filling the stomach to fill the hunger, Guo Tangyuan in front of the fire temple." Regardless of the intention of this association, at least Guo Tangyuan's popularity can be seen.
It is precisely because of this experience that Guo Longhua was able to train to become a Tangyuan master who had raced his father, and Guo Tangyuan's shop was also able to reopen opposite the Fire Temple, and since then, it has skyrocketed and become a famous snack in Chengdu.
Guo Tangyuan xinzi has long been famous
<h1 class="pgc-h-decimal" data-index="05" > ingenious heart, a distinctive Tang Yuan</h1>
Guo Tangyuan's fame, in addition to the Guo generation's efforts to govern and more and more courageous, but also indispensable to the Guo second generation's continuous progress and excellence. Guo Yongfa's daughter Guo Longhua learned the complete tangyuan production technology from her father, which made Guo Tangyuan have a lot of personality compared with similar snacks.
In addition to the special preparation method of Tangyuan skin, one of the characteristics of Tangyuan Xinzi is the addition of candied fruit, and has made a variety of varieties, such as ice oranges, roses, osmanthus flowers, crystals, washing sand, sesame sauce, black sesame seeds, etc., collectively known as Eight Treasures Tangyuan. The shape of the tangyuan is also different, there are pointed, there are circles, and there are shuttle shapes, and there are not many regular circles, which is why I think it is more appropriate to write tangyuan as tangyuan in this article.
In particular, Guo Tangyuan's washing sand tangyuan has become the Chengdu spokesperson for this type of variety. When making, first boil the red beans and rake, grind the stone with water, hang dry, add sugar to the pot and stir-fry over low heat, add the lard shovel in parts, until the water is fried dry, spit the oil back to the sand, let it cool, and then grind it to the extremely fine, add an appropriate amount of lard, and cut it into small squares.
When cooking, first use the soup scoop to push in the pot of boiling water, then put the soup yuan, cook until the water boils, put in a little cold water in parts, keep the water surface slightly boiling, until the soup is rolled in the pot and the heart is cooked. Serve with tahini and sugar for a unique flavor.
Guo Tangyuan famous snack restaurant
<h1 class="pgc-h-decimal" data-index="06" > continuation of the old taste in New Chengdu</h1>
After liberation, Guo Tangyuan's public-private partnership continued to be changed to a state-owned one, and Guo Longhua successively engaged in the production and teaching of Guo Tangyuan in the comprehensive restaurant, Rong Paradise, Shaocheng Restaurant, Yulong Restaurant and other places. In the 1960s, Liu Shaoqi and Zhu De inspected Chengdu and tasted the soup yuan made by Guo Longhua and greatly appreciated it.
Later, the Guo Tang Yuan Old Restaurant at No. 9 North Avenue was upgraded to "Guo Tang Yuan Famous Snack Restaurant", and in the early 1990s, a new store was added next to the Wuhou Ancestral Hall in the south of the city, and a series of Tang Yuan varieties were developed to sell other Chengdu snacks.
Today, although the above-mentioned Guo TangYuan shop no longer exists, the descendants of the Guo family have passed down the skills of their ancestors and continued to operate near the Wuhou Ancestral Hall, and other relevant units have introduced Guo Tangyuan to the wide and narrow alleys to introduce the old taste of Chengdu to guests from all over the world.
Guo Tangyuan famous snack city famous brand
Some of the pictures are from the Internet and are for illustrative purposes only
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