The dishes of the ancient road style banquet are rich, including four cold dishes: Xingjing stick chicken, Gongjiao bandit chicken, brine soil duck, and refreshing soil cucumber; The starter is oil stewed baby fish (farmed); The second soup dish is sand tea yayu; Crispy fried dishes are spicy yellow steak; The snack is Red Army earthen caramel, plus refreshments cashew mixed sugar; Hot dishes include fried and spicy beef tongue, stone ground health bean dregs dish, fierce yellow beef, forest style chicken, diced golden kitchen flower meat, fragrant pan-fried soil balls, panda bamboo shoots roasted pork, large pot liver slices, Dashan old bacon, etc.
Among them, refreshing local cucumber is mixed with locally produced local cucumber into fresh pepper flavor, and the taste is crisp and tender; Cashew mixed sugar is a mixed mixture, including crisp peas, crisp soybeans, sugar sticky flower kernels, crispy beans, etc.; Pan-fried soil balls are minced pork, stirred with seasonings to puree balls, and then scraped into sharp blade balls with the tip of a knife, fried in a hot oil pan, and eaten with lettuce; Dashan old bacon is made of running mountain pork, which is slowly smoked on the stove after being dried by the mountain snow wind in winter.
◎ Gong pepper bandit chicken◎
Ingredients: 1 Pure Land Rooster (about 1200 grams), 50 grams of Shuifa fungus, 100 grams of fresh bamboo shoots, 30 grams of millet pepper kernels, 30 grams of green pepper kernels, 30 grams of fried peanut rice, 50 grams of green onion, ginger shallots, ginger rice, salt, cooking wine, monosodium glutamate, chicken essence, sugar, Sichuan peppercorn noodles, Sichuan peppercorn oil, rapeseed oil, each an appropriate amount of cooked sesame seeds
Preparation method:
1. Slaughter the Pure Land Rooster, put it in a pot of water with stalks, ginger, shallots and cooking wine, soak over medium-low heat for 45 minutes until broken, soak in the original pot until cool, take out and dry. In addition, cut the fresh bamboo shoots into strips, put them into a pot of boiling water to soak thoroughly, and fish them out to cool.
2. Cut the cooked chicken into small pieces with a wooden stick and knife, add shuifa fungus, bamboo shoots, fried peanut rice, green onion segments, ginger rice, add salt, monosodium glutamate, chicken essence, sugar, peppercorn noodles, peppercorn oil and the original soup of boiled chicken, mix well, set aside.
3. Heat rapeseed oil in a clean pot, add green pepper grains, millet pepper grains and cooked sesame seeds to fry until fragrant, pour over the chicken and mix well, and serve on a plate.
Description: This dish highlights the spicy taste of fresh pepper and the fragrant hemp flavor of Hanyuan Gong pepper, which is a delicacy handed down from the Daxiangling Inn on the ancient tea horse road, and was named after the local bandits who liked to eat it in the past.
◎ Xingjing stick chicken ◎
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Ingredients: 1 Pure Land Rooster (about 1200 grams), 50 grams of Shuifa fungus, 50 grams of dried bamboo shoots, 80 grams of green onions, ginger shallots, ginger rice, salt, cooking wine, monosodium glutamate, chicken essence, sugar, chili noodles, Sichuan peppercorn noodles, Sichuan peppercorn oil, rapeseed oil, each an appropriate amount of cooked sesame seeds
Preparation method:
1. Put the Jodo Rooster into a pot of water with stalks, ginger, shallots and cooking wine, soak for 45 minutes over medium-low heat until broken, soak in the original pot until cool, remove and dry. In addition, the rapeseed oil is cooked and dried to 150 °C, flushed into a stainless steel basin containing chili noodles and cooked sesame seeds, stirred well, and left to cool overnight to obtain red oil. Shuifa fungus and water-fed dried bamboo shoots are put into a pot of boiling water and fished out to cool.
2. Place the cooked chicken flat on the vegetable mound, place the knife edge down on the chicken and fix it, hit the back of the knife with a wooden stick, chop the cooked chicken into large thin slices, and then neatly put it into a black sand vessel lined with watery fungus, dried bamboo shoots and green onions, pour it with spicy sauce mixed with ginger rice, salt, monosodium glutamate, chicken essence, white sugar, peppercorn noodles, peppercorn oil and red oil, mix well and eat.
Description: Xingjing stick chicken has a long history, many people in other places have to put soy sauce to make cold chicken, but Xingjing people follow the creed of "chicken does not sauce duck not ginger", believing that chicken with soy sauce, duck with ginger will lose the taste. Chickens must be selected from local chickens with a growing period of 9~11 months; Boiled chicken pays attention to fire, cooked but not light, red bones but not raw; When chopping chicken slices, one person palms a sharp and fast knife, and the other person taps the back of the knife with a club, and the chicken is cut evenly and consistently, and the skin and flesh are not separated; The peppers that smelt red oil are generally selected Chaotian pepper, and the peppercorns are selected from Hanyuan baby pepper.
◎Sand tea Yayu◎
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Casserole, tea, and fish are all local specialties of Ya'an, and they are combined into dishes, which have a strong local flavor.
Ingredients: 1 piece of mountain spring fish (about 1000 grams), 5 grams of tea leaves, ginger slices, green onion, salt, monosodium glutamate, chicken essence, fresh soup, and lard
Preparation method:
1. Slaughter and clean the fish and chop it into large pieces. Brew the tea leaves with warm water.
2. Heat the lard in a clean pot, add ginger slices and green onion to stir-fry until fragrant, mix with fresh soup and boil, pour into a black casserole pot, put in Yayu cubes, tea leaves and tea, simmer for about 1 hour on low heat, add salt, monosodium glutamate, chicken essence, and serve on the table. Description: Yayu is slowly simmered in a casserole, delicious and tender, plus tea leaves, more distinctive.
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◎Spicy yellow steak◎
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Ingredients: 500g beef tenderloin, 2 eggs, 150g breadcrumbs, 10g chili noodles, 3g Sichuan peppercorn noodles, ginger and onion juice, salt, cooking wine, monosodium glutamate, chicken essence, sugar, dry starch, rapeseed oil
Preparation method:
1. Cut the beef tenderloin into large pieces, pound the meat with the back of a knife or a wooden coffin, put in the egg liquid after adding pots, put in chili noodles and peppercorn noodles, mix ginger and onion juice, salt, cooking wine, monosodium glutamate, chicken essence, white sugar and marinate into the taste, then add dry starch and mix well, and then stick the beef slices one by one to make the steak green.
2. Heat rapeseed oil in a clean pot until 60% hot, add steak green blanks one by one, soak and fry until the surface is golden and crispy and cooked inside, take out and drain the oil, change the knife into strips, and put on a plate.
◎Fried spicy beef tongue◎
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Ingredients: 300 grams of fresh beef tongue, 150 grams of potatoes, 20 grams of dried chili pepper, 10 grams of Sichuan peppercorns, ginger slices, garlic slices, green onions, ginger and onion juice, salt, cooking wine, monosodium glutamate, chicken essence, pepper, water starch, sesame oil, rapeseed oil
Preparation method:
1. Cut the fresh beef tongue into thin slices and syrup with ginger and onion juice, salt, cooking wine, monosodium glutamate, chicken essence, pepper and water starch. Peel and cut the potatoes into slices, fry them in a hot oil pan, and drain the oil.
2. Put rapeseed oil in a clean pot and cook until 80% hot, put in dried chili pepper, peppercorns, ginger slices, garlic slices, green onion festivals and fragrant, stir-fry fresh beef tongue and stir-fry and cook, put in fried potato slices and stir evenly, drizzle sesame oil, and put on a plate out of the pot.
◎Forest style chicken◎
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Ingredients: 750g of Tugong chicken, 100g of potatoes, 100g of onion cubes, 50g of green pepper, 50g of millet pepper, 30g of garlic cloves, 10g of Sichuan peppercorns, 40g of bean paste, slices of ginger, green onion, salt, cooking wine, monosodium glutamate, chicken essence, sugar, sesame oil, rapeseed oil
Preparation method:
1. Cut the Tugong chicken into small pieces, marinate it with ginger slices, green onion, salt and cooking wine, then put it into a hot oil pan and fry it, take it out and drain the oil. Peel the potatoes, cut them into small hob pieces, fry them in a hot oil pan until the surface is crispy and cooked, then drain the oil.
2. Leave the bottom oil in the pot, add ginger slices, garlic cloves, green onion, peppercorns, green pepper festival and millet pepper festival to stir-fry fragrant, add the fried local chicken pieces and stir-fry over medium heat, put in bean paste and stir-fry until fragrant, then pour in fried potato chunks and onion chunks, add salt, cooking wine, monosodium glutamate, chicken essence, white sugar and stir-fry to taste, pour sesame oil into the pan and push well, take out of the pot and put on a plate.
◎ Stone grinding health bean dregs dish◎
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Ingredients: 250 grams of soybeans, 200 grams of radish vegetables, salt, monosodium glutamate, and lard
Preparation method:
1. Soak the soybeans in clean water, and then grind them into a pulp in a stone mill. Wash and chop the turnips.
2. Put a clean black casserole on the heat, pour in soy milk with bean dregs and boil, turn to medium heat and cook, add the chopped radish vegetables and cook slightly, add salt, monosodium glutamate, and lard and stir well, then you can serve and eat.
◎Golden Kitchen Flower Diced Meat◎
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Ingredients: 150 grams of pork (fat three lean seven), 150 grams of chicken gizzard, 80 grams of potatoes, 80 grams of green shoots, 15 grams of dried chili pepper, 5 grams of Sichuan pepper, 50 grams of green pepper festival, 50 grams of ginger slices, garlic slices, green onions, ginger and onion juice, salt, cooking wine, light soy sauce, monosodium glutamate, chicken essence, sugar, water starch, fresh soup, rapeseed oil
Preparation method:
1. Cut the pork into cubes, remove the fascia of the chicken gizzard, cut it into pieces, put it in a pot and use ginger and onion juice, salt, cooking wine and water starch to taste the starch. Peel and dice the potatoes, smooth them in a hot oil pan, and drain the oil. Peel the bamboo shoots and cut into cubes.
2. Put rapeseed oil in a clean pot and cook until five or six percent hot, put in dried chili pepper festival, peppercorns, ginger slices, garlic slices and stir-fry until fragrant, add delicious diced pork and chicken gizzard flowers to stir-fry loose seeds, add fried diced potatoes, diced green shoots, green pepper festivals and green onions, cook with salt, cooking wine, light soy sauce, monosodium glutamate, chicken essence, sugar, water starch and fresh soup to evenly match the juice, use high heat to collect the juice and bright oil, out of the pot and put on the plate.
Note: This dish is made by stir-frying diced pork and gizzard flowers together, which is quite creative.
◎Fierce fire beef◎
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Ingredients: 300 grams of beef tenderloin, 200 grams of celery, 30 grams of green pepper, 30 grams of millet pepper, 15 grams of dried chili pepper, 8 grams of Sichuan pepper, 30 grams of bean paste, ginger slices, garlic slices, green onions, ginger and onion juice, salt, cooking wine, monosodium glutamate, chicken essence, sugar, fresh soup, water starch, rapeseed oil
Preparation method:
1. Cut the beef tenderloin into thin slices and syrup with ginger and shallot juice, salt, cooking wine and water starch. In addition, put salt, cooking wine, monosodium glutamate, chicken essence, sugar, fresh soup and water starch in a bowl to form a sauce.
2. Heat rapeseed oil in a clean pot until 60% hot, put in dried chili pepper festival, peppercorns, ginger slices, garlic slices, green onion festival and fragrant, put in the delicious beef slices and stir-fry until the seeds are scattered, add bean paste and stir-fry until fragrant, stir-fry in celery festival, green pepper festival and millet pepper festival, cook the right potato juice to collect juice and bright oil, put it into a black sand container, and it is ready.
Note: Fire power is generally divided into micro fire, small fire, medium fire, large fire, fierce fire, etc., this dish is stir-fried with the maximum fire, requiring quick harvesting of juice into dishes, so that the beef is tender and fragrant.
◎ Panda bamboo shoots roasted pork◎
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Ingredients: 750g panda shoots (with ribs with pork skin), 400g bean paste, 60g peppercorns, star anise, mandarin, thirteen spices, ginger slices, garlic cloves, green onion, salt, cooking wine, monosodium glutamate, chicken essence, soy sauce, sugar, rapeseed oil
Preparation method:
1. After cleaning the running pork, chop it into large pieces and marinate it with ginger slices, green onion, salt and cooking wine for a while. In addition, wash the panda shoots and cut them into long knots, put them into a pot of boiling water, and take them out and drain.
2. Put rapeseed oil in a clean pot and cook until five or six percent hot, add pork pieces and fry for about 10 minutes, until the moisture will dry and the surface is hardened, add peppercorns, star anise, mandarin, thirteen spices, ginger slices, garlic cloves, green onion knots and stir-fry until fragrant, stir-fry in bean paste, cook cooking wine, mix with water and boil, skim off the foam. Then pour in the panda shoots, add salt, monosodium glutamate, chicken essence, soy sauce, sugar, cover and simmer over low heat for 1 hour, then turn on high heat to collect the thick soup, put it on a plate, and garnish slightly.
Note: Pork should be fed grain running pig, the meat quality is fresh and tender, and even the ribs with pork skin are chopped into large pieces, the taste is soft and glutinous residue.
◎Cauldron liver slices◎
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Ingredients: 300g pork liver, 100g onion cubes, 50g red pepper cubes, 50g green pepper festival, 50g pickled ginger slices, 15g garlic slices, 20g ginger onion juice, salt, cooking wine, monosodium glutamate, chicken essence, soy sauce, dry starch, water starch, fresh soup, rapeseed oil
Preparation method:
1. Cut the pork liver into thin slices and syrup with ginger and onion juice, salt, cooking wine and dry starch. In addition, combine salt, cooking wine, monosodium glutamate, chicken essence, soy sauce, water starch and fresh soup to form a sauce.
2. Heat rapeseed oil in a clean pot until 60% hot, at the same time add delicious pork liver slices, pickled ginger slices and garlic slices to fry loose seeds, pour in onion cubes, red pepper cubes, green pepper knots and stir-fry raw raw food, stir and cook into the right uniform potato juice, collect the juice and bright oil over high heat, and put it on a plate.
Description: This dish is stir-fried in a large pot, which contains a lot of calories; Using a strong fire can ensure that the oil temperature can be rapidly increased after the raw materials are put into the pot; The high oil temperature ensures that the dishes mature in a short time.
◎ Braised baby fish in oil◎
Raw materials: 1 farmed baby fish (about 1500 grams), 80 grams of green pepper festival, 80 grams of red pepper festival, 150 grams of garlic, 60 grams of bean paste, peppercorns, ginger slices, green onions, salt, cooking wine, monosodium glutamate, chicken essence, sugar, and lard
Preparation method:
1. After slaughtering and cleaning the farmed baby fish, chop it into small pieces and marinate it with ginger slices, green onions, salt and cooking wine.
2. Put the latrd (slightly more) in a clean pot and cook until it is four or five hot, put in peppercorns, ginger slices, green onions, and garlic to fry until fragrant, add baby fish pieces, green pepper festivals and red pepper festivals to stir-fry slightly, add bean paste and stir-fry until fragrant, cook cooking wine, add salt, monosodium glutamate, chicken essence, white sugar, cover and cook over low heat until soft, take out of the pot and put into a hot black casserole, that is.
Note: This dish is made with only oil and no water, and is simmered over low heat. Fish is cooked with reduced lard, the fat aroma is stronger.
◎Earth burnt cake◎
Ingredients: buckwheat flour 250 grams, corn flour 50 grams, flour 50 grams, peanut flour 30 grams, seeds flour 80 grams, salt, lard
Preparation method:
1. Put buckwheat flour, corn flour and flour in a pot, add salt, lard and an appropriate amount of water and knead well to form a buckwheat dough. In addition, stir the verdiac powder and peanut flour with a small amount of hot oil and stir well to form a filling.
2. Roll the buckwheat dough into a strip, flatten and wrap it in the jingzi filling, roll it out with a rolling pin into a round cake, and bake it over charcoal fire to mature.