As we all know, we have a lot of Chinese cuisine, and each region has different regional cuisines, each of which represents a party's characteristics. Speaking of special snacks, everyone has eaten a lot, so today I will talk to you about a few special foods from Mianyang, Sichuan. Let's take a look.
1. Zi Tong inlaid bowl
The bowl is one of the three best in my hometown. It is said that the earliest was the imperial court meal, which was not owned by the people. Therefore, the bowl, that is the royal enjoyment, the average person retreats. Zi Tong inlaid bowl is a local dish in Zi Tong County, Sichuan Province. However, the production technology of the bowl is not complicated, and the main ingredients are eggs, starch, refined pork and fluff fungus, green vegetables, etc. Egg whites, egg yolks, and minced meat are made layer by layer to form the appearance of upper yellow, medium white and lower meat color. Cut neatly into pieces, cover the soup, steam in a cage, add the seasonings and serve. If you want to receive distinguished guests, there must be a bowl.
2, oil spinter pot quill
Sichuan Mianyang traditional special snacks, pretzel oil spinner pot helmet, pretzel taste is a young taste, the dough through the "hand Qiankun" into a whirlwind shape, thus named oil spinner, and then roll out the shape of the dough cake brushed with oil layer, placed on the iron plate, hot iron plate and oil layer collision, so that the dough cake quickly fixed, at this time the hand action can not stop, to keep moving the dough cake, keep it non-coking, in order to achieve the surface of the golden taste crisp. Making an oil spinner pot requires fine craftsmanship, especially on the noodles.
3. Tiger skin and sheep intestines
Tiger skin sheep intestine, Han snack, salty and umami type. The color is like tiger skin, soft and slightly crisp, salty and fragrant. Cut the cooked lamb fat intestines into sections, soak them with salt, soy sauce and pepper water, and mix well with water bean flour. When the vegetable oil in the pot is 70% hot, fry the fat intestines until it is yellow, and drain the oil. Decant the remaining oil, stir-fry the garlic slices, ginger slices, and green onion pieces, stir-fry the fungus and fat intestines in the water, cook into the juice, and pour the sesame oil evenly.
4. Bean blossoms
In Fushun, it is called "Tofu Brain", known as "a thousand-year-old county", "the hometown of talents" and "the city of bean blossoms". The production process of phaseolus vulgaris is simple, the option to take the best soybeans and water to soak overnight, grind into a pulp, filter out the slag, boil the filtered thick pulp over high heat, throw the chopped greens (cabbage is the best), change to a low heat and slowly cook, the soy milk in the pot will slowly float, and gradually solidify with the vegetables, so that you can make delicious bean blossoms.
5. Liao ribs
"Liao ribs" is one of the traditional snacks in Sichuan, Liao ribs first started in Mianyang, and later after the improvement of traditional craftsmanship and the inheritance of ancestral marinades, now began to become a popular brand, every time to Chengdu if you can not eat the last Liao ribs brine always feel that something is missing. Now the Liao ribs are not strong, we can taste the taste of Liao ribs anytime and anywhere, the legend of all has become a legend, relying on the continuous efforts of traditional craftsmen, there is such a good taste to the world.
Which of the above 5 dishes is your favorite? What do you think about this, welcome to leave a message below to discuss together.