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#这座四川小城一身云南味#
This topic is on the hot search 🔥
Although it is located in Sichuan, this small city has similar customs and eating habits to Yunnan
According to CCTV News
Not only can you eat the taste of Yunnan, but also the taste of Sichuan, which is located in the center of southwest China, and Guizhou, Yunnan, in the south, can also taste similar 🍝 to Shaanxi, Gansu and Guizhou...... Sichuan, how many surprises do you still have hidden that everyone doesn't know?
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Without leaving Sichuan, you can "eat" all over western China
01
Eat "Shaanxi flavor" 🍝 in Guangyuan
Guangyuan, located at the junction of Sichuan, Shaanxi and Gansu provinces, at the southern foot of the Qinling Mountains, is known as "the gateway to northern Sichuan and the throat of Shu Road".
Guangyuan cityscape. Photo according to Visual China
Due to its special geographical location, Guangyuan is also known as "the north of the south and the south of the north". Guangyuan cuisine not only maintains the spicy Sichuan flavor, but also blends with the adjacent Gansu and Shaanxi flavors to form a unique flavor.
The first is "Guangyuan cold noodles". Guangyuan is close to Hanzhong, Shaanxi, the production method of its cold noodles is the same as that of Hanzhong rice skin, and Shaanxi Liangpi, Gansu stuffed skin also has similarities, the taste of cold noodles is soft and glutinous, it is a delicacy that the locals can not do without breakfast.
Who understands the "gold content" of this spoonful of chili oil
In addition to the "cold noodles" made of rice, Guangyuan stewed buns are also like brothers scattered in other places in Shaanxi. The braised bun is made of bone broth as the soup base, the white bun is full of toughness, and the beef is tender and refreshing.
Steaming stew. According to Guangyuan Cultural Tourism
Gray churning dough, a traditional snack in the north in people's impression, also has a "home" in Sichuan. Qingchuan gray dough is a traditional food that has been passed down to the local area. It is made of preferred corn as raw material, stirred in the pot by grinding pulp, and mixed with red oil and spicy seeds, which is smooth and tender, and the spicy and fresh fragrance remains on the tip of the tongue for a long time.
Legend has it that Qingchuan Grey Tuan originated during the Three Kingdoms period, when Zhuge Liang invented this meal in Xiqi Tunbing (Xiqi is now Qishan County, Shaanxi). However, at that time, the name was not "Tuan", but "Water Siege City", and this practice was later introduced to Qingchuan and has been passed down to this day.
Qingchuan ash stirred dough. The picture was released by Qingchuan
02
Taste the "Yunnan flavor" 🍜 in Panzhihua
All the way to the south, we came to Panzhihua.
Panzhihua is located at the junction of Sichuan and Yunnan in southwest China, and is the southernmost city in Sichuan.
Panzhihua city scenery. According to the Sichuan Department of Culture and Tourism
The unique natural conditions give birth to abundant ingredients, and when the delicious food of the north and south is blended with the local food, the unique taste of Yichuan and Yunnan is formed. The delicacy is in a series of its own here, giving birth to a lot of Panzhihua flavors of "Chuanwei Sichuan and Yunnan".
The taste of Panzhihua starts with a bowl of mutton rice noodles in the early morning.
The high mountain mutton is slowly boiled for several hours to bring out the mellow aroma of the base soup, the rice noodles must be thick enough, and the ingredients such as mint, millet pepper, and sea pepper are the soul of the mutton rice noodles, which are fresh and spicy for diners to eat heartily.
Fragrant lamb rice noodles. According to Sichuan Cultural Tourism
At the junction of Sichuan and Yunnan, due to the generally high temperature throughout the year, pickling, marinating, and air-drying are not the best ways to preserve pork. As a result, a different method of preservation has been developed at the salt edge: oil-based meat, also known locally as "altar meat". This production technique has been passed down for thousands of years and has now become an intangible cultural heritage of Panzhihua.
Panzhihua "altar meat". According to Sichuan Cultural Tourism
Panzhihua is a subtropical fruit production base, and its mangoes are dominantly popular in the fruit industry and also have a place in the food industry. When the fruity fragrance and the mellow flesh aroma collide, the unique "mango sausage" was born, and the Panwei "mango sausage" is also the only fruity sausage in the country with patent certification.
"Mango sausage". According to Sichuan Cultural Tourism
03
Eat "Qianwei" 🥘 in Luzhou
The gaze continues to move eastward, and in the corner of Luzhou, there is a city named after the confluence of the Yangtze River, Chishui River, and Xishui River - Hejiang. It is located at the junction of Sichuan, Guizhou and Chongqing, and is also known as "the first county of the Yangtze River out of Sichuan".
Hejiang scenery. Photo source: Sichuan Cultural Tourism (photo by Long Guobing)
Since the Tang Dynasty, Hejiang has been the port of Sichuan salt into Guizhou. The combination of Sichuan salt and Hejiang soybeans in Guizhou creates the pearl of Hejiang diet - Hejiang soy sauce.
Hejiang soy sauce. According to China National Geographic (photo by Gan Lin)
It is reported that Xianshi wheat sauce originated in the Qing Dynasty and is the crystallization of folk wheat sauce brewing skills in the Chishui River Basin and southern Sichuan, northern Guizhou and western Chongqing. Xianshi soy sauce brewing technology, known as the living fossil of traditional Chinese soy sauce brewing, is included in the "National Intangible Cultural Heritage Representative Project".
Hejiang Xianshi Town's soy sauce was originally used as a house drying field. Photo according to Visual China
On the Sichuan-Guizhou traffic artery, the Yaoba red soup mutton in Yaoba Ancient Town, Hejiang is also a must. The lamb is firm, tender and fragrant, and when you bite into it, the abundant fat overflows from the texture of the meat, and you can instantly greet every corner between the lips and teeth.
Yaoba red soup mutton. According to China National Geographic (photo by vain purity)
During the Ming and Qing dynasties, the people of Bijia Mountain in Hejiang also learned the method of making bacon in Sichuan and Guizhou, adding liquor, pepper, ginger and other marinades on the basis of a single salt pickling, and smoked with cypress branches to form a unique fragrance of Bijia Mountain bacon.
Beacon Hill bacon. According to Hejiang Cultural Tourism (photo by Gan Lin)
Retain the Sichuan flavor and integrate the Guizhou flavor. There are many such delicacies in Hechuan, such as yellow cake, forked artichoke, walnut cake, etc.
The main ingredients of yellow rice are glutinous rice, rice, and brown sugar. According to China National Geographic (photo by Gan Lin)
04
Zaikawa Nishishin "Nature" 🥗
Sichuan is located in the transition zone from the Qinghai-Tibet Plateau to the middle and lower reaches of the Yangtze River Plain, with the plateau accounting for nearly half. In terms of beautiful scenery, the western Sichuan Plateau can be said to include half of Sichuan, where many ethnic groups meet and blend, and a unique food culture has also been formed.
Aba Prefecture, located on the southeastern edge of the Qinghai-Tibet Plateau and northwest of Sichuan, is a multi-ethnic area of Tibet, Qiang, Hui and Han. The food here is made of raw green ingredients, highlighting the characteristics of the ingredients themselves.
Beautiful Aba. Photo according to Visual China
This is a barley stewed yak. Yaks, which live in the alpine zone for many years, have a strong and sturdy physique, delicate meat and delicious taste. Beef is stewed with barley, which is extremely nutritious and delicious, and can be enjoyed by all ages.
Stewed yak with barley. According to Sichuan Cultural Tourism
This is Songpan soil hot pot. Songpan hot pot is also called reunion pot, which is the traditional food of Songpan's daughters when they go out of the pavilion, and has the meaning of beautiful reunion. The ingredients are placed in the pot in order, one layer at a time, and each layer from top to bottom has its own unique flavor and surprise.
Songpan clay hot pot. According to Sichuan Cultural Tourism
When it comes to food, Ganzi also has a unique "Zi" flavor. It is rich in Tibetan fragrant pig, butter tea, barley, yak and other special ingredients, there are Batang unity buns that symbolize the unity of the military and the people, as well as water Tao tsamba, and beef and so on.
Holy Ganzi. According to Sichuan Cultural Tourism
Regarding the taste memory of the plateau, butter tea must be indispensable.
Butter tea is an indispensable traditional drink in Ganzi Prefecture and a business card of Tibetan culture. It is mainly made of ghee, walnuts, pure yak milk, etc., and has the effect of quenching thirst and keeping out the cold. At high altitudes, a bowl of fragrant butter tea is warm and healing.
Butter tea. According to Ganzi Tourism
When it comes to Tibetan traditional food, you must be no stranger to "tsamba". "Tsamba " is a Tibetan transliteration of "fried noodles". When eating tsampa, in addition to using tea, you can also use barley wine to make the wine mix, the aroma of wine and tsampa mix to make the taste buds fully bloom, which is fascinating.
Tsamba According to Ganzi Tourism
On the vast western Sichuan Plateau, nature is the best ingredient, with the taste of mountains, wind, and sunshine, which are integrated into the poems and paintings along with the beautiful scenery, as well as the tips of people's tongues and hearts.
Beautiful scenery of western Sichuan. According to Ganzi Tourism
So what does Sichuan taste like? It is spicy, salty, umami, and compound taste, and it is also a human touch and taste that has been continuously integrated and innovated in the millennium, and it is intertwined with each other to form a hundred flavors of Sichuan
Where are you from? What's special about your hometown? Share it in the comments section
Edit | Zhang Liping