On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.
To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.
Snow konjac roast duck is one of the most characteristic dishes of Mount Emei, and the soul of it lies in "snow konjac". Snow konjac is a variation of konjac tofu (commonly known as black tofu) and is filled with fine holes that absorb the soup of the dish and make it taste mellow.
Konjac rhizome is not proud of its appearance, but it is extremely toxic, and the working people have skillfully surrendered it with their own wisdom - grinding water to wash off the juice, boiling it with lime and condensing into a gelatinous substance. Because the finished product is darker in color and resembles tofu, it is also known as "black tofu". This fun black tofu is frozen and foamed, and it becomes the snow konjac we see.
The magical black jade tofu can turn into a dense and porous appearance, thanks to a frost and snow day.
Emei Mountain Jinding is inhabited by monks who live a hard life, and the cold winter and cool summer climate is always permeated with a chill. One day, the monks in the temple found that one of the remaining konjac had been frozen after a few days of frost and snow, and after foaming, it took on a spongy shape, and when making the dish, it was full of soup juice, and the taste was rich and delicious. Snow konjac has since come out, and the unique natural conditions of mount Emei's golden roof have also made it the best place to make snow konjac.
Loose and dense snow konjac is the most suitable for cooking. Snow konjac roast duck dish color red, soft and delicate taste, salty and spicy taste, the production is very homely, is a good choice for Emei Mountain people to invite guests, relatives and friends to gather.
Production process
Snow konjac is soaked in warm water, slightly squeezed out of the water and cut into chunks for later
Wash and chop the duck, sauté in wide oil and sauté until crispy brown
Add Pixian bean paste, peppercorns, pickled peppers, etc. in another pot, stir-fry until fragrant, and then pour in the broth
Remove the spice residue, add duck meat, cooking wine, etc. to boil, and then put snow konjac
Simmer for 30 minutes, until the duck is crispy and the soup is dry, season with salt and sugar, and sprinkle with green onions or garlic seedlings
Thousand hole cave snow konjac
Delicious duck meat
A gift of the mountains
Brought to the Emei people
Unforgettable feelings and memories
Source: Micro Emei, Top Gun, Species Calendar, Emei Impression Hot Pot, Leshan Eating, Drinking and Entertainment, etc., some materials source network, invasion and deletion