Source: Chengdu release
It was reported by @玉元谭天
On the evening of April 6
U.S. Treasury Secretary Janet Yellen arrives in Beijing
Go straight to the Laochuan restaurant
It is reported
It was Yellen who took the initiative to eat Sichuan food with the US staff
Before the meal, the restaurant staff introduced Yellen to the Sanxingdui cultural relics unearthed in Guanghan, Sichuan, as well as Song porcelain more than 1,000 years ago, and presented Shu embroidery, an intangible cultural heritage of China. Yellen then returned the gift with a U.S. Treasury Department medal engraved with her name. According to U.S. media reports, Yellen used to eat a dish called "Szechuan shrimp" in a Chinese restaurant in the United States. This time, Yellen can be regarded as eating authentic Sichuan food.
Well, Yellen ate it
What are the classic Sichuan dishes?
Let's take a look
Chinese food culture is a part of traditional culture
For example, Zhong Shui dumplings are
One of Chengdu's famous snacks
It is also a representative project of provincial intangible cultural heritage
Xiaobu will take you to understand
These traditional Sichuan dishes, snacks
The historical origins behind it
# Zhong Shui Dumplings
Zhong Shui Dumpling was called "Water Corner" in ancient times
The dish was created in the 19th year of Guangxu (1893)
Lychee Lane near East Main Street at that time
Three Brothers and Brothers
One of them is called Zhong Shaobai
rented a shop on the North Third Street of Summer Socks and opened a dumpling shop
He put the Chinese folk (especially the northerners)
Favorite home-cooked dumplings
Some improvements have been made
The skin is thin, the filling is tender, and it has the characteristics of Sichuan flavor
Spicy but not dry, salty and sweet
The taste is fresh
Diners gradually called it "Zhongshui dumplings"
Photo by Tao Ke
In 1990, Zhong Shui dumplings were won
Awarded by the Chengdu Municipal People's Government
"Chengdu Name Xiao" title
In 1995, Zhong Dumplings, Long Zhaoshou and so on
Chengdu Famous Snacks won the title of "China Time-honored Brand".
In 1999, it was awarded the title of "Chinese Famous Snack" again
Zhong dumplings are famous all over the country
And gradually became one of the symbols of Chengdu
# Bearing surface
During the Qianlong period, the Taohua River near the Ten Thousand Buddha Temple
There lived a family surnamed Xu
Father and daughter depend on each other for their lives
opened a small noodle shop to make ends meet
One day, it was a whim for her daughter
Shou noodles made for my father
My father thought it was very delicious and delicious
It began to be sold, and business was booming
Later, the noodle shop was burned
Xu Lao Hantuo made a pair of picks
Pick it up with a 5-foot-long red bean stick
Selling their own noodles along the street
Person "Bearer"
Photography by Liu Haiyun
Dandanmen has its own "name"
Since then, the fragrance has filled the four states
It has become a famous snack in Chengdu
In 2013, Dandanmian was selected
Selected for the first time by the Ministry of Commerce and the China Hotel Association
"China's Ten Great Names"
# Mapo tofu
The history of mapo tofu
It goes back more than 100 years
According to legend, during the Qing Dynasty, there was a husband and wife
At the Wanfu Bridge Water Wharf in Chengdu
Opened a restaurant
The man's surname is Chen, and the woman's maiden name is Li
There are a few white pockmarks on the face
The proprietress got the nickname "Chen Mapo".
There are some pickers on the docks
I often come to Chen Mapo's shop to eat
They cut some beef in the shop next door
Buy some more tofu
Take it to Chen Mapo and ask her to help process it into dishes
Later, Chen Mapo saw that she made it
Everyone loves this tofu dish
It is processed with its own brine tofu
Not only the color is fresh and beautiful
Numb, spicy, hot, crispy, tender, fresh, fragrant
It's all called it all
One to ten, ten to hundred
Chen Mapo tofu has been passed down from generation to generation
Become a world-famous Sichuan dish
# Back to the pot meat
Hui pot meat is also said to have a history of more than 100 years
The Sichuan people also gave it the name "boiled pot meat"
The intention of boiling is to let the meat slowly get oily
It was originally a folk sacrifice
People boiled pork and brought it to the sacrificial after
Return the meat to the pan and stir-fry
Therefore, it is "named" as back to the pot meat
The reason why the food after the sacrifice is eaten again
It is because people believe that food can "spread blessings" after worshipping the gods
And the food that worships ancestors will bring people longevity after eating
At the same time, you can be blessed
Sichuan food culture
Broad and profound, with a long history
In Chengdu, food has long been a piece
A shiny city card
On the occasion of the World Horticultural Exhibition and the Tang You Cup
Everyone is welcome to Chengdu
Visiting exhibitions, watching flowers, and watching competitions
And taste what you love
That mouthful of Chengdu
Interact today
What's your favorite Chengdu flavor?
Come and share in the comment area~