I would like to share with you several very classic food recipes, each with its own taste, each of which is super delicious. Friends who like it may wish to accept it, and when they want to eat it after learning, they can make it at home, which is more affordable than buying.
Today Xiaobian summarized several major foods for everyone, each one is very stunning, have the villagers in Sichuan eaten this?
Suining, Sichuan: Hu Lao qi spiced dried tofu
Hu Lao Qi spiced dried tofu is one of the famous snacks of Suining in Sichuan Province, which is mainly made of tofu. The Hu Lao Seven Spiced Dried Tofu Series is made through hundreds of years of history by the Hu family for generations.
Process accumulation and refinement. The use of natural soybeans, peppercorns, sesame oil and other raw materials, brine, boiling, shabu-shabu, mixing and other more than ten processes carefully original specialty food.
Suining, Sichuan: Mecca beef
Mecca beef, for Shehong's specialty famous dish, due to the strict selection of materials, exquisite craftsmanship, Shehong beef tender, crisp, crisp moderate, color, aroma, taste, shape, quality, utensils unique ingenuity.
Or thick and mellow and heavy, or light and elegant, spicy and hot, sour, sweet and salty wide collection, depending on the variety of people, smell the aroma, food is popular among the population, nutrition, nourishment, diet therapy and food culture appreciation are equally important, while giving people oral blessings to enjoy, giving people the reverie and remembrance of Hui folk customs.
Mianyang, Sichuan: Mianyang crispy pot helmet
Crispy Pan Kui is one of the special snacks of Mianyang, Sichuan, with a golden color, salty and delicious flavor, and a clear crisp texture. Famous for its aroma, there are various fillings, and there is a red mark on the pot crater, which is shiny and mouth-watering.
The whole pot is a layer of oil spinner pot kui: the layers are unscrewed without breaking, and the pot is crispy layer by layer. Making an oil spinner pot requires fine craftsmanship, especially on the noodles.
Liangshan, Sichuan: Yellow braised chicken
Yellow braised chicken is one of the traditional dishes of the Han nationality in Jinan, Shandong, which belongs to the Home Cooking Cuisine of Lu Cuisine and is also widely spread in Sichuan.
The dish is made of Dechang high-quality hybrid chicken, with green shoots, green peppers, garlic, pickled ginger, etc., first put the chicken into warm oil and fry, then add watercress, ginger, sprinkler, peppercorns, pepper noodles stir-fry, mixed with fresh soup, covered and sealed not to make it out of breath, simmered with a slight heat. This dish is bright red in color, tender in chicken, salty and slightly spicy, and inexpensive.
Leshan, Sichuan: Leshan sweet-skinned duck
Leshan sweet skin duck, is a famous specialty of Leshan City, Sichuan Province, with bright red color, salty and sweet entrance, slightly sweet skin, tender meat, long aftertaste, can be used as a cold dish for feast, but also into home-cooked or cold cooked food, deeply loved by diners everywhere.
In Leshan, people refer to sweet-skinned ducks as "brine ducks.". At the same time, the sweet-skinned duck is also known as the "tribute duck". The brine of Leshan sweet-skinned duck is unique, and the brine duck is bright red in color, salty and sweet in the mouth, and has a long aftertaste, which is deeply loved by Chengdu citizens and citizens inside and outside the county.
Sichuan Panzhihua: Chicken brown roll powder
The chicken palm fungus produced by Panzhihua, also known as chicken foot mushroom, umbrella handle mushroom, ant palm, cockfighting, etc., is regarded as a treasure in edible wild mushrooms.
Chicken palm fungus is the most popular among the mountain wild fresh mushrooms in the Panxi region. Every year in the summer of Zhong and Meng, the first few rains in the area come, and the chicken palms in the Panxi Mountains continue to appear in various farmers' markets in the city.
Chengdu, Sichuan: Northern Sichuan cool powder
Originating from Nanchong City, Sichuan Province in the late Qing Dynasty and early Ming Dynasty, Chuanbei Liang Powder was originally a farmhouse snack, and has now become one of the famous snacks with representative Han characteristics of Sichuan cuisine.
Chuanbei cool powder is the use of high-quality peas shelled, soaked in water, ground into a fine slurry, and then filtered to remove slag, precipitated dehydration, made of bean flour. There are many ways to make cold powder, but you can also use mung beans, rice, etc. to make different flavors of cold powder, and the nutritional value and the influence of cold powder.
Guang'an, Sichuan: Drunken Immortal Spicy Beef
Drunken Immortal Spicy Beef Series Products is a well-known jialing river coastal area of the famous food, with its long history, exquisite selection of materials, fine production, unique flavor and enjoy the "cup before the queen" reputation, is the ideal meal, wine, tourism, gifts of relatives and friends of the best products, deeply loved by the majority of consumers.
Drunken Xian spicy beef series products include spicy beef, crispy beef, dragon whisker beef, juice beef, fragrant tea beef, beef pine, beef jerky, etc.;
Neijiang, Sichuan: Huang Lao five peanut crisp
Huang Lao Five Peanut Crisp, is a famous specialty of Weiyuan County, Neijiang City, Sichuan Province, the product has a natural color, crisp and refreshing, sweet but not greasy, crisp and slag, suitable for both young and old, at present, Huang Lao Five Peanut Crisp traditional production skills are being declared provincial intangible cultural heritage.
Sichuan Zigong: Fushun bean flower
Fushun bean flower is a kind of young bean flower (or water bean flower, gray bun) with plaster points, which is eaten with fushun bean flower dipped in water and rice processed by special technology, and is widely spread and influential because of its tenderness and deliciousness.
It has a place in Chinese food culture. The recipe and production of Fushun bean flower has its own historical origin and uniqueness, and the trinity of rice, bean blossom and dipping water is inseparable.
Liangshan, Sichuan: Jianchang Plate Duck
The main production is in Xichang, Dechang and other counties and cities, with the characteristics of large size, fat, oil, tender meat, aromatic aroma, delicious taste and so on. According to historical records, in the Yuan and Ming dynasties, Xichang was originally named Jianchang and was known for producing plate ducks, so it was named Jianchang plate ducks.
In recent years, Liangshan Prefecture has developed the Jianchang plate duck as a commercial duck, raising millions of ducks every year, some gifted to relatives and friends, and some exported to Chengdu, Chongqing and so on.
Sichuan Meishan: Pengshan sweet-skinned duck
Pengshan sweet skin duck is made of healthy baby duck, exquisite accessories, and refined by traditional craftsmanship. Bright color, crisp and moist taste, salty and moderate, the skin is crisp and sweet, the meat is tender, the entrance is smooth, and the flavor is unique.
Peng Zu was born in Pengshan and died in Pengshan, and it is said that Peng Zu, who lived at the age of 146, was revered as "the grandfather of the kitchen line" because of the first "pheasant soup" to cure Emperor Yao's anorexia, and was revered as the "grandfather of the kitchen line", and with "good guidance to guide qi", he pioneered the beginning of China's qigong practice, and was admired by posterity for the "guidance, cooking, and health maintenance" technique of "prolonging life".
Chengdu, Sichuan: Pixian watercress fish
Pixian douban fish is a famous Sichuan dish with a history of more than 50 years. It is made from freshwater fresh carp and Pixian watercress as the main raw materials, and is made according to traditional craftsmanship.
It has a unique flavor such as red and bright color, salty fresh and slightly spicy, delicious and fragrant, tender and palatable. Watercress fish is a traditional dish of the Han ethnic group in Sichuan, belonging to the Sichuan cuisine family, cooked with fresh fish with pixian watercress and other spices.
Mianyang, Sichuan: Sichuan braised balls
Braised balls are a traditional dish in Sichuan, which is a fat and lean pork, chopped into minced meat, stirred with eggs, starch, salt, monosodium glutamate, etc., fried in a frying pan until golden brown, and then added the fried balls to the broth with starch hook, plate can be.
This dish is delicious and nutritious, especially suitable for children.
Sichuan Zigong: Shark fin hibiscus bun
Shark fin hibiscus bun, steaming point, features: shaped like hibiscus flower, soft skin glutinous, soft and refreshing filling, delicious taste. Preparation: Steamed.
Sichuan Zigong shark fin hibiscus bun is delicious and delicious.
Meishan, Sichuan: Dried beef
Dried beef is a local specialty of Renshou Wangyang Town, which has a history of more than 300 years, was founded in the Qianlong period of the Qing Dynasty, and is a tribute to the Qing Dynasty court.
It has a unique style of fragrant and rich, pure and mellow, and long aftertaste. It is a good product for home, tourism, gifts to relatives and friends, leisure food, known as a must in Bashu, and is a famous and special product in Sichuan Province.
Chengdu, Sichuan: Zhong Shui Dumplings
Dumplings, the ancient name is "water corner", northerners read "horn" as "ling" sound, so called "dumplings". Dumplings are a common food in the north, and the filling is eaten with vegetables more than meat, but during the New Year's Festival, the filling is also very elaborate.
In Sichuan, dumplings are only used as a snack, so the filling is made of meat, and the production is much more exquisite, with special good soups and spices, complementing each other and complementing each other.
Sichuan Meishan: Dongpo fish
Dongpo fish is a famous Han dish with full color and fragrance. The fish is first coated with salt and stuffed with cabbage leaves in the belly. In a frying pan, fry the fish with the shallots until semi-cooked, add ginger slices, pour salted bean juice (soy sauce) and wine and cook until cooked. Before cooking, sprinkle the finely chopped orange peel on top of the fish and serve on a plate.
The crucian carp is salted with salt and slightly marinated, slightly hot in oil, onion and ginger fryer, and then use bean frying to pad the bottom of the fish and shallot ginger on top of the fish and onion ginger drizzle with a little soy sauce and steam.
Sichuan Neijiang: Longchang bean stalk
Longchang bean stalks have a long history, with unique craftsmanship and distinct regional characteristics, and are the traditional famous specialties of Longchang County.
Bean stalks are made of high-quality Longchang dong soybeans with full, bright and no variety as the main raw materials, and its products are oily and shiny, the color is light yellow, the color is consistent, the rods are uniform, and the tissue is tight. After cooking, the taste is crispy and sweet, tender and soft, the texture is delicate, the bean flavor is rich, and it does not melt in the soup.
Sichuan Guangyuan: Beer duck
Beer duck is a unique Han Chinese dish and is a favorite dish of diners. It is rumored to have originated in the Qing Dynasty. There are many ways to make beer duck.
The main ingredients are duck and beer. The duck meat is stewed with beer to make the tonic duck meat taste more intense, and the duck meat is not only delicious in the mouth, but also has a beer fragrance.
How many of the above delicacies have you eaten? Think the article is good, remember to forward + favorite!