On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.
To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.
"The owner! Come to a big bowl of double cheeks! ”
Awaken the taste buds of saltside people on a journey
It was a steaming bowl of lamb rice noodles
A hundred tastes, small town feelings
"Cantonese" originally means polished rice. The "Qi Min Zhi Shu" records that glutinous rice is ground into powder, added honey and water, adjusted to a moderate thickness, poured into a bamboo spoon drilled at the bottom, the powder is flowing in a pot, and cooked in cream oil, that is, rice noodles. For salt-rimmed lamb rice noodles, the thin thread is not addictive, and only the white and thick round is delicious.
Selected glutinous rice is milled delicately
The slurry flows through the mouth
Put the jade pillar into the soup and cook
At this point, fang realizes:
Stretch the Yao line, the string is straight and bendable
The tang wok sea boiled, and the jade dragon pulled itself
Pristine ecology
Nurture natural ingredients
Rich in Chinese herbal resources
From the Salt Edge Berlin Mountains
Goats grow here
It has full muscles and tender flesh
Add more than ten flavors of Chinese herbs boiled brine
Instead of being fishy, it is rich and mellow
Millennia-old rice noodles
Encounter alpine lamb
Bursts out a fresh fragrance that belongs to the salt edge
Ancients on "rice noodles"
With unsparing praise
The addition of lamb
It gives it a majestic and vigorous temperament
One big two white, four green five materials
Taste the ultimate salt-edged charm
A big one
Large pieces of lamb
Two white
Rice noodles are white, bone broth is white
Four greens
Green peppercorns, green onions
Coriander green, mint green
Five materials
Homemade watercress, homemade bubble lotus white
Millet spicy, garlic, balsamic vinegar
Boil a pot of broth with pure lamb, dip the flexible rice noodles into the soup and blanch them, and the rice noodles with soup are covered with a layer of lamb and haggis, and then sprinkled with spices such as peppercorns, millet spicy, and bad peppers, which are rich in flavor. A bowl of salt-rimmed lamb with delicious color and crisp and tender meat, a large mouthful of flour, it teaches people to want to stop.
Early morning when water mist steaming
A roar beckons the fresh aroma of the broth
Busy county town, crowded kitchen
Find the art of salt-edged food in the middle of the city
Takayama gives selflessly
Fangyou has an infinite love for food
Source: Shanshui salt edge, Panzhihua release, etc., part of the source network, invasion and deletion