If you want to really explore the taste of a city, snacks are a good entry point.
They are often set up in ordinary places, surrounded by simple and sincere daily masses, close to life, fully integrated into life, which is life itself.
They were pinned on high hopes of increasing income, but over the years, the initial skills became more and more mature, and even became a powerful secret in the eyes of outsiders, and they were somewhat proudly passed on.
Scattered throughout the city, they play the most ordinary role, but they also shine with the most natural and unimpressive brilliance.
Today, Xiaobian will take you to feel the unique flavor of Chengdu, Sichuan.
Century-old brand
Unchanged old taste
— Dumplings —
A dumpling shop located near Chengdu People's Park has many customers visiting every day. The owner of this shop is the fourth generation of Zhong Shui Dumplings.
The boss is busy with the crowd in the store all day, although tired, but also solid and happy. "It is a great thing to be able to inherit and pass on the skills of authentic bell dumplings." This is what he said during the interview.
Zhong Shui Dumplings are typical Chengdu dumplings. Its filling is pure meat filling, unlike northern dumplings, which are mixed and matched with other dishes.
Usually, the filling of the dumplings is made of lean meat on the thighs of the pig, and when minced, it is seasoned with salt, pepper water and ginger water.
The dough is made with high-quality flour, eggs, kneading and rolling. Rolled out skin, moderate in thickness and similar, full of toughness.
Because the lean meat filling automatically shrinks after cooking, when wrapping dumplings, the mouth of the dumpling does not have to be sealed tightly, just gently bonded. This can also be regarded as a major feature of Zhong Shui dumplings.
The soy sauce used for seasoning the dumplings is even more special. It is made of brown sugar, spices and soy sauce. The boss said that it is generally necessary to stay up for six hours, until the soy sauce is gently lifted with the fingers to make a drawing.
Look, that's it, didn't you think it was magical?
It is precisely because of this chic soy sauce that it has achieved an excellent taste of bell dumplings. One bite down, the dough is soft and sticky, the lean meat is delicious, carefully chewed, the spicy taste gradually appears, but after all chewing, there is a sweet aftertaste, people can't help but pick up another taste.
Behind each tangyuan
It's all nostalgia for the ancestors
— Guo Yongji Tangyuan —
Guo Tangyuan was invented by Guo Yongfa at the end of the Qing Dynasty. It has become the best business card for Chengdu snacks and has captured the hearts of many locals and foreigners.
Near Wuhou Ci East Street Road in Chengdu, there is a shop called "Yongji Tangyuan Noodle Restaurant", and the owner is the third generation of Guo Tangyuan. The reason why he wrote "Yongji Tangyuan" on the door instead of "Guo Tangyuan" was to commemorate his grandfather Guo Yongfa.
food
At that time, when Guo Yongfa created "Guo Tangyuan", he tried his best to innovate. I thought of several kinds of fillings alone. In order to facilitate people's distinction, and put forward the good idea of different flavors of tangyuan buns in different shapes, it really played a role, and it has been passed down to this day, which has become the traditional feature of "Guo Tangyuan".
The production of tangyuan powder is very exquisite. In the summer, the rice balls should be kneaded with cold water, kneaded until it is very smooth, and then wrapped in filling. After wrapping, it is also covered with wet gauze, only in this way can the best taste of the tangyuan be guaranteed.
The outer layer of the tangyuan is extremely soft and sticky, and it can feel the delicacy of the tangyuan powder when eaten. The hearts in the middle, after being boiled, become softer, thinner, and sweeter, and when they bite down, they flow into the mouth in the form of squirts, which is really too addictive.
At this shop, eating one tangyuan after another. In addition to admiring the deliciousness, you will also remember that there is such a great person, it is he who invented this kind of tangyuan, it is he who gives people a new taste bud experience. And this is one of the purposes of the establishment of the new store of "Guo Tangyuan".
So long
You haven't changed
— Dongzikou Zhang Lao'er —
There are many snacks in Chengdu, but only Dongzikou Zhang Lao'er's family has not moved in 70 years. Diners come in waves, some even from the time of the young milk age to the time when their hair is gray. Therefore, his home is not only a cold powder shop, but also a storage place for people's memories.
The cold powder sent every day must be cut first, and when cutting, the shape of each cold powder is thick and thin, and the master always knows in his heart. Cut and put in a bowl, prepared by Sister Peng, who has been here for decades.
The types of materials are similar to those of decades ago, and there are no major changes. Ginger garlic juice, pepper noodles, sesame seeds, etc. Such a simple seasoning can be added to the cold powder to give people a stunning taste.
The different shapes of the cool skin correspond to different flavor types. Some are long strips of slightly spicy, and some are lumpy and sweet and sour. But in addition to the difference in taste, the taste is the same, very Q bomb, very lubricated, eating, is a great enjoyment.
Snacks are never small because it contains the whole city.