Xiao Han has passed, will the Spring Festival be far away? At this time, many families have often begun to prepare New Year goods: chicken, duck and fish meat, tea wine and oil sauce, north and south stir-fried goods, sugar bait fruits... All are the old tastes that have not changed in the memory of Chongqing people for many years.
In the 75th issue of "Mountains and Cities", Chongqing released the first article of the New Year goods series, showing the delicious New Year delicacies such as Old Bacon in Chengkou, Spicy Chicken Nuggets in Fengdu, and Rongchang Brine Goose, as well as the unforgettable nostalgia behind it.
Rongchang Halogen Goose Courtesy of the Propaganda Department of the Rongchang District CPC Committee
Old bacon at the mouth of the city
Tell you what time tastes like
"It's been more than ten years since I came to Hangzhou, but the delicious bacon at the mouth of my hometown city thousands of miles away will never be forgotten." Wang Li's hometown is in Chengkou, and after graduating from university, she went to Hangzhou to work, "Maybe this is the so-called taste of time, there are memories, there are feelings." ”
"One family boiled meat 100 fragrant", Chengkou old bacon has a history of more than 1,000 years, and the traditional production technique has been selected as the intangible cultural heritage of Chongqing. The production of bacon is often made of corn, red amaranth, potatoes and other farmed pigs, plus an appropriate amount of salt, black pepper, cloves, fragrant leaves, fennel and other dozens of Chinese medicinal materials marinated for 2-3 days, hanging air drying, and finally with Qinggang tree, nine incense and other Chinese herbal medicines and spice branches together smoked and made.
Chengkou old bacon Courtesy of the Propaganda Department of the Chengkou County CPC Committee
The old bacon on the Chinese New Year's Eve meal, piece by piece of golden and clear, gives people a feeling of fragrant teeth and cheeks, and a long aftertaste, which makes diners flock to it.
According to the data, the old bacon in Chengkou has many varieties of old bacon, pork belly, bacon tongue, bacon ear, bacon ribs, bacon sausage, bacon arch, etc., which are sold in more than 20 large and medium-sized cities in China, and are exported to more than 30 countries and regions such as Russia, Algeria and Vietnam.
Rongchang brine goose
"Halogen goose brine goose, stare at a glance and can't get out"
Rongchang brine goose is a collection of Cantonese and Sichuan cuisine, which is not only a famous Chinese snack, but also an intangible cultural heritage of Chongqing.
Rongchang local circulation "brine goose brine goose, stare at a glance can not get off" of the smooth mouth, fully verified the inheritance of thousands of years of skills, absorb the essence of the millennium food culture of rongchang brine goose, has become the taste of Rongchang on the tip of the tongue of the eight guests.
Raise good geese, produce good geese, and produce good brine geese.
Rongchang brine goose beauty, Rongchang brine goose fragrance, first of all, thanks to the local authentic ingredients - Rongchang white goose. According to the Records of Rongchang County, the Rongchang white goose was listed as an important specialty during the Guangxu period of the Qing Dynasty. Today, the Rongchang white goose has been listed as a national protected goose species and has become an important and valuable local resource in Rongchang.
Healthy, healthy and delicious, are the three most distinctive characteristics of Rongchang brine goose. The color is golden and shiny, the five-flavor is strong, and it has the characteristics of Cantonese cuisine and Chaoshan cuisine that pay attention to the selection of ingredients, the taste is fresh, the oil is not greasy, and the local flavor of Sichuan cuisine is changeable and mellow.
At present, the annual output of brine geese in Rongchang District is 3 million-4 million, and the output value is nearly 320 million yuan. A number of halogen goose enterprises represented by "Sanhui Goose House" and "Xiaoluo Halogen Goose" sell thousands of geese every day.
Fengdu spicy chicken nuggets
Spicy and flavorful Unique
Fengdu spicy chicken nuggets are local traditional snacks, with a long history, although the materials, recipes and processes are slightly different, but the main materials of spicy chicken nuggets are pure native chicken or local chicken, focusing on spicy flavor. Chicken nuggets are hemp and moderate, tender and crispy, fat but not greasy, and the taste is unique.
Spicy chicken nuggets Courtesy of the Propaganda Department of the Fengdu County CPC Committee
According to the data, there are currently nearly 400 business entities of Fengdu Spicy Chicken, about 200 physical stores inside and outside the county, and preliminary statistics show that at the end of 2020, there are more than 3,000 relevant employees and a turnover of more than 400 million yuan. Well-known brands include "Sun Ji Spicy Chicken", "Long Po Po Spicy Chicken", "Yuan Xiao Mi Spicy Chicken", "Sun Dajie Spicy Chicken", "Ghost Town Spicy Chicken", "Cao Liu Spicy Chicken", "Hu Lao Po Spicy Chicken", etc., and many brands have won the honorary titles of "Chongqing Time-honored Brand", "Chinese Famous Snack" and "Chongqing Famous Snack".
There is good food on the stagecoach
"Good wine under the duck"
In the memory of Lin Nan, the inheritor of the intangible cultural heritage of Chongqing, the traditional Chinese heritage of Baishi Yiban duck making technology, the indispensable New Year goods on the New Year table is still the delicious plate duck.
In the chapter "Farm Sidelines" in volume 11 of the "Chronicle of Ba County", it is recorded that the Baishiyi area had a history of smoking ducks as early as a hundred years ago, "to the small industry in the countryside, forty years ago ... Smoked ducks of Baishiyi, candy of Mudong Town and Cold Water Township, thousands of gold for each year, all handicrafts also..."
"When the locals smoke ducks, they use bamboo pieces to support the shape, which is the origin of the name plate duck." Lin Nan said, "Baishi Yiban Duck - Dry Bandage", this post-break phrase has also been passed down in Chongqing and even the southwest region.
White City Stagecoach Duck Courtesy of the interviewee
Lin Nan introduced that Baishiyi, as an important station on the Chengdu-Chongqing Ancient Road, has frequent business travel, and restaurants in this area are also located all over the city, and "ban duck under the fine wine" is the favorite delicious way of dining for merchants in the past. The habit of "taking the plate duck and giving to relatives and friends" makes the name of "White City Stagecoach Duck" go away.
The accumulation of a hundred years of history has shaped the golden signboard of "White City Stagecoach Duck". The Baishi Yiban duck is carefully made through more than 20 processes, of which the key processing technology can be summarized into seven, namely "phase, slaughter, scratch, pickle, bandage, baking, smoking". The ducking link also pays attention to the "eighteen knives", taking the dregs and leaving the essence. After smoking, the plate duck requires a brown body, a rosy red flesh, and a uniform color.
"Chongqing Baishi Yiban Duck Food Co., Ltd. is now a national key leading enterprise in agricultural industrialization and a key leading enterprise in comprehensive agricultural development in Chongqing." Lin Nan introduced that at present, there are more than 100 varieties of white stagecoach duck series products on the market, such as duck jerky, duck gizzard, duck wings, duck paws, duck tongue, leisure plate duck, flavor dishes, etc., which are deeply loved by consumers.
Hot pot base
Experience the "Ultimate Reunion"
Fresh fish, fresh beef, chicken wings, hairy belly, goose intestines, fish balls... During the New Year, there are many ingredients at home but I don't know which cooking method is suitable for the taste? It would be better to have a hot pot dinner.
Chongqing citizens eating hot pot Zou Le photo
Chongqing people love this "ultimate reunion", and because of this, the hot pot base has also smoothly become one of the favorite New Year goods of Chongqing citizens. Yan Zhihua, secretary general of Chongqing Condiment Association, introduced that there are more than 420 condiment enterprises in Chongqing, of which more than 300 hot pot base enterprises represented by Qin Ma, Zhou Junji, Qiaotou, Fat Zi, Red 99, etc.
These bases are mainly spicy, multi-flavored, seasoning, and good at change. The base material is widely selected, and the oil used is generally oily and shiny butter, and the soup has the characteristics of warm and spicy taste and thick redness. The hot pot base has been processed and packaged by modern technology and has also become a delicious gift for easy carrying.
Spicy and fragrant Chongqing hot pot Photo by Zou Le