Recently, the results of the survey and selection of "China's Happiest City" were released, and Chengdu won the first place in "2016 China's Happiest City". So far, Chengdu has won the first place for many consecutive years!
The happiness of the city is judged by the people, but the happiness of the individual is pursued by the self.
Where to find a paradise, no earthly troubles, just leisurely and comfortable, enjoy a sincere meal;
Where to find a piece of beautiful scenery, no traffic, just ask for things I forget twice, immerse yourself in a simple time;
Where to find a spiritual comfort, there is no light, just follow the taste and start a wanton journey.
What is it like to taste the happiest taste in the happiest city?
Qingliu Town, Xindu District, Chengdu, Sichuan Province, is located in the heart of the West Sichuan Plain, in the north corner of Xindu District. The ancient name of Qingliu Town is Qingyu Town, which is the ancient town of Xishu, and the name of Qingliu Town is first found in the Northern Song Dynasty's "Yuanfeng Jiuyu Zhi", which has a long history of more than a thousand years and is one of the two ancient towns of Xinfan (now Xindu). Qingliu Town is a hometown of the famous writer Ai Wu. Ai Lao is known as a wandering literary hero, and has spent a lot of time traveling in his life, and "Journey to the South" is his masterpiece.
Such a green mountain, green water, flourishing literary style, prosperous products, and a variety of cuisines, among which the taste of the intangible cultural heritage specialty "Qingliuban Duck" is the most unforgettable.
From the earliest invention of pickled and air-dried foods for storing food, to creating delicacies for the pursuit of touching tastes, wanting to preserve every wonderful taste, this has opened the way to gastronomy in the race against time and climate.
Sichuan plate duck is a characteristic traditional dish in Sichuan and Chongqing, which belongs to the Sichuan cuisine family and has a history of more than 100 years. Its selection of materials is exquisite, the production is fine, and it is marinated with natural spices many times before smoking, and baked repeatedly. Sichuan plate duck body golden, uniform color, tight muscle, meat is thick red, high protein, low fat, delicious wax, best-selling in 10 provinces and cities across the country, has won the title of high-quality special products of the former Ministry of Commerce for three consecutive years.
As a branch representative of Sichuan plate duck, Qingliu plate duck is the most talked about, and the silent power of the years is vividly reflected here.
The ban duck in Qingliu Town has a century-old history and is famous in and around the province, starting from the period of the War of Resistance Against Japan. At that time, Japanese planes bombed Chengdu, citizens evacuated everywhere, and many people from Chengdu were also living in Xinfan County.
At that time, several major red pot restaurants in Xinfan County, such as Xiesheng Garden, Dingcheng Garden, Haichanghe, Saner Pavilion, etc., had to come to Qingliu to order plate ducks and serve them on plates. Diners who came to avoid the war were full of praise after tasting it.
Some of the banya shops in Qingliuchang saw business opportunities and often set up stalls in Xinfan County, where people who hid from the bombing also brought some back to Chengdu to eat or give to relatives and friends. The reputation of the Qingliuban duck spread from Chengdu to the surrounding counties and outside the province.
Wang Zhongshu is the fourth generation of Qingliuban Duck, when he was a teenager, he learned the art from his teacher, and after obtaining the true transmission of the master, he opened in this town, known as "Wang Duck", and the name of "Qingliu WangBan duck" was also greatly enhanced.
Wang Zhongshu is a good business, the production of plate duck strictly inherits the ancient law, careful ingredients, first-class flavor, exported to Mianyang, Guanghan, Deyang, Chengdu and other places, and even at home and abroad, the Qingliu field plate duck to carry forward, by the diners praise.
Qingliu Town is known as the place where the land is watered with spring water, and there are ten famous springs distributed in various corners of Qingliu Town.
The different soils and climates of the five lakes and the seas have created a unique breeding environment, when there are more springs, rich in native ducks, its meat flavor is unique, with a strong regional flavor.
"Qingliu Wangban Duck" takes the native ducks produced in the new capital Qingliu Town and the neighboring towns as the main raw materials, collects the aura of the Bashu landscape, and is unique in the difficulty of copying, raising authentic native ducks.
The native ducks of the "Qingliu Wang Plate Duck" are mainly fed with sesame seeds and corn, and the growth cycle is more than 100 days, due to strict quality control, only forty or fifty plate ducks are made every day, which is very rare.
When the duck is slaughtered, the knife edge should be kept to a minimum, and the water temperature should be moderate when the hair is shed. The duck body is rinsed in clean water, defished through the water, and combed with a special grate to straighten out the fibers and loosen the flesh. Depending on the time of day, salt is put in place, and when the temperature is high, the salt is dried for a short time, and the salt is less dry for a long time when the temperature is low.
The whole production process is meticulous and ingenious, lest it be lost for thousands of miles. The makers of "Qingliu King Plate Duck" are becoming more and more exquisite day by day, and only then can they have this precise grasp. The time and place are favorable, and the use here is just right, highlighting the wisdom and wisdom of Chinese cuisine.
The ingredients of "Qingliu WangBan Duck" are mainly ginger, pepper and sweet wine, supplemented by a small amount of fine cinnamon, cloves, nutmeg and other spices, and add an appropriate amount of Chinese herbal medicines such as Awei, etc., to mellow its taste, and then sweep the noodles with sesame oil to make the plate duck bright and dazzling; smoked with peanut shells, sawdust and bagasse, until the skin is crisp red as moderate, take its smoky aroma; the color is made with rock sugar, white sugar, brown sugar and decoction, boiled oil red hair bright into the brine color, creating a beautiful color.
Seemingly ordinary ingredients, but under the hands of the makers of the surprise transformation, a variety of ingredients, processes, spices of the combination, showing the ultimate brilliance of life. Obsessed with refining each taste, making it different, but also integrated, just to dedicate to diners a feast of the tip of the tongue.
The biggest feature of "Qingliu Wangban Duck" is that the color is bright red, the skin is crisp and the meat is tender, fat but not greasy, and it is salty and suitable. Like the spring breeze around the fingers, it moisturizes the taste experience of the heart and stirs the fresh appetite of each diner. Let time freeze in this most beautiful moment, and freeze the unforgettable memories in life.
The bright smile in the field, the diligent pursuit next to the pots and pans, the infinite pride of being the non-hereditary heir of the "clear flow duck", making such a taste, falling in love with this taste, and always passing on such a taste.
If the love of ordinary people is the unswerving understanding of each other, then the "love" of the makers of the "Qingliu King Plate Duck" is to show the ingredients in their hands to the extreme, so as to live up to the eager expectations of the "Zhiyin" in front of the table, and bring the wisdom of the ancestors and the joy of food to everyone who knows how to appreciate.
Tips
As a representative inheritance unit of the intangible cultural heritage of Xindu District "Qingliuban Duck", the "Ten Advances" activity of non-genetic inheritance in Xindu District of the Fifth Intangible Cultural Heritage Festival of Chengdu entered the Qingliu "Wangban Duck Leisure Village".
At the scene of the event, the staff of the Xindu District Cultural Center organized the public to observe the successfully declared intangible cultural heritage projects in Xindu District such as "Qingliuban Duck", and invited their inheritors to perform and display on the spot for the masses to experience.
At present, the "Qingliu Plate Duck" cuisine represented by the "Qingliu King Plate Duck" has successfully passed the Chengdu Intangible Cultural Heritage Selection at the end of the year.
"Wang Ban Duck" has also expanded into a leisure village integrating the production and sales of intangible cultural heritage "Qingliu Ban Duck" and tasting special Sichuan dishes, where diners can drink and taste the old Chengdu "Qing Liu Ban Duck".
The infinite comfort of the wine talk mulberry in the farm, entering the height of the temple, retreating to the far side of the rivers and lakes, and looking down on everything in the taste. Food witnesses the state of mind, food kills time, and lets the water flow for a long time.
Food column
Shop name: Qingliu Wang Ban Duck Leisure Village
<b>The fifth batch of Chengdu intangible cultural heritage "Chuanxi Ma Duck Traditional Pickling And Brine Production Technique" and "Qingliu Plate Duck Traditional Production Technique" representative inheritance unit</b>
<b>The second batch of representative inheritance units of the intangible cultural heritage of Xindu District "Qingliuban Duck"</b>
Chengdu traditional culture protection brand
Recommended: Clear stream plate duck Specialty Sichuan dish
Address: No. 592-594, Qingyu Street, Qingliu Town, Xindu District, Chengdu