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.
Chengdu's cuisine, the more grounded, the more able to withstand the baptism of time.
"Fat sausage powder" is one of the most distinctive varieties of many local traditional snacks in Chengdu.
▲Fat intestine powder
Photography/ Darling, Photo/Marketmap
Compared with leshan's tamales, Nanchong's pot helmet cold powder, Fushun's dipped water bean flower, and fat intestine powder have become the first choice for Chengdu people's breakfast: if you have enough time, sit in front of the small shop and instigate a bowl to ensure that you are refreshed all day.
At the beginning of the last century, at the Dongmen Water Wharf in Chengdu, there was a spirited young man who carried a load of flour and a hot pot every morning, standing by the dock like singing mountain songs.
His charcoal stove is always steaming, the moist sweet potato powder is shiny and flexible, and the red oil is more colorful than the red maple forest by the river.
This person was the founder of the later Ganshiji Chengdu Fat Sausage Powder - Gan Jialin.
Gan Jialin learned to make fat sausage powder from a master surnamed Tang who opened the Zidongyi Hotel on Zhiquan Street in Chengdu in 1912.
In 1935, Gan Jialin began to sell fat intestine powder at the Dongmen Water Wharf in Chengdu. In 1952, he opened a shop on Zhiquan Street, and li bian was named: "Ganji Fat Intestine Powder".
In the early 1980s, after the "Ganji Fat Intestine Powder" was taken over by the son of the elderly Gan Jialin, it went through several turns and finally settled in Ma'an North Road, Chengdu.
▲Sweet food records a variety of delicacies
After several generations of inheritance and innovation, the flagship store of Chengdu Fat Sausage Powder has spread all over Chengdu.
In 2020, the production technology of Ganshiji fat sausage powder was listed as the seventh batch of municipal intangible cultural heritage representative projects in Chengdu.
After the powder dough is reconciled, the copper scoop is held in the hand and beats rhythmically, the vermicelli leaks in the pot, and the time cooks in the pot.
▲Sweet Food "Signature Fat Sausage Powder"
Freshly beaten sweet potato flour is smooth and crisp, and the fried pea grains are crisp and crispy, but these are all cushions, and the fat intestines that are soft and flavorful are the protagonists.
Fat intestines, to choose 6 hours of fresh intestine direct supply, using ancestral recipes for seasoning, so that the specially made cheeks will be soft and sticky, fresh and fragrant.
▲ Fat intestines
Screenshot of the "Breakfast China" video
Boiling powder is also very testing technology: the powder is soft and weak, and the powder is hard and chewed continuously. It must be done to be soft and hard, and the entrance is smooth and elastic to be qualified.
After kneading the sweet potato flour, put it directly into the copper scoop to produce the gouache. It's a technical job, but it's also a physical job.
Put the powder dough into a copper scoop, hold up a colander in one hand, and pound the powder with a fist in the other hand, and the powder that comes out evenly is smooth and delicate.
▲Freshly beaten sweet potato flour
If you add another "knot", the taste is directly sublimated. The small intestines of the pigs after the knot are swollen, and they bite down, soft and elastic, and burst the pulp in an instant.
With a charred crispy military pot helmet, eat it with the fat intestine powder of the soup and water, and eat it!
▲Sweet Food "Excellent Intestinal Powder"
The soft glutinousness of the fat intestines, the tenderness of the sweet potato powder, the taste of the knots, and the crispness of the pot quill are the unique tastes of the fat intestine powder.
If you come to Chengdu, you must not forget
Eat a bowl of fat sausage powder "full set"
Feel the people of Sichuan from the sense of taste
Passion for food and
The inheritance and innovation of intangible cultural heritage skills
Source: authentic customs, Man Chengdu, master's dishes, breakfast China, etc