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.
The taste of the world is the most delicious thing
A delicate dumpling
Dip in red oil
Eating is not one party's thoughts
It's the comfort of leisure time
In the middle of the day
Start the journey of food taste in old Chengdu
Dumplings, the ancient name "water corner". Even if the north and the south have different eating habits, they will also communicate at certain times. Sayings such as "head fu dumpling two fu noodles" and "comfortable is not as good as upside down, delicious is not as good as dumplings" can be seen Chinese's emphasis on "eating dumplings".
In Chengdu, Sichuan, people love to eat Zhong Shui Dumplings, a snack that originated in Lychee Lane in the Qing Dynasty. In the nineteenth year of Guangxu, founder Zhong Shaobai opened a dumpling shop, and in the 1930s, he hung up the signboard of "Lychee Lane Bell Dumplings", which was famous at home and abroad for its unique flavor. Today, the traditional production technique of Zhong Shui dumplings has been included in the list of representative items of provincial intangible cultural heritage in Sichuan Province.
The production of Zhong Shui dumplings is characterized by the packaging of this link, fast speed, skillful technique, can be described as interesting.
Raw dew cooked bag
"Raw dew cooked bun" is the most refined summary of the characteristics of Zhong Shui dumpling skin. Flour, eggs, water, knead out a firm and smooth dough, pull into a potion, quickly roll out into a "lamp nest" of less than three inches. When wrapping, the thin skin is casually put together, and the small dumplings grin and smile, revealing the pink meat filling, and when it is cooked, it is closely attached, and it does not leak without spilling soup.
Refined meat filling
The filling is delicious and juicy, thanks to the selection of lean pork. Don't see a little fat, remove the white tendons, cut them into cheeks, chop the knife and knife, and play a kitchen symphony with the board until the lean flesh turns into delicate minced meat. Onion ginger water, pepper water and sesame oil are essential, whisking clockwise, dripping juice is sucked clean by minced meat.
Fragrant red oil
Eating zhong dumplings, eating that mouthful of fresh sweet and spicy red oil, this is the taste of old Chengdu. Red oil to "one fried spicy two fried fragrant three fried red", but also with garlic water, sesame sesame oil, the most indispensable, is the spoonful of red soy sauce - all kinds of spices, but also add brown sugar boiled. Hot and sweet, one bite can activate the tongue tip memory of Chengdu people.
Small moon-like dumplings nestled in thick porcelain bowls, covered with a layer of red oil. Absolutely in the selection of ingredients, the magic in the seasoning, the rich flavor of the dumplings and the full and juicy meat filling blend with each other, a bite down, teeth penetrate the flexible skin, touch the tender and elastic filling, the juice immediately burst on the tip of the tongue, the delicious taste immediately down the river, the aftertaste is full of sweet and spicy breath, very delicious and appetizing.
Crimson is fresh and sweet
Zhong Shui Dumplings have opened the sign of China's time-honored brand
Stand out among the many cuisines in Chengdu
Go nationwide
Go all over the world