In fact, this article can also be called the change of food culture after the reform and opening up of Chengdu (some photos of Chengdu's food culture will be added to the article). When writing articles in Chengdu in the 1970s and 1990s, the biggest change was that the lives of the people of Chengdu became more solid, especially snacks, which could not be made before and were not allowed to be made gradually, but some snacks were not seen much now, and the deepening of reform and opening up also diversified Chengdu's snacks.
This article can also prove that Sichuan cuisine (snacks) does not necessarily represent spicy, and the dishes are very rich!
The copyright of the photo text of this article belongs to Xinhua News Agency, and the copyright belongs to today's headline "Jiying Zhai".
May 3, 1978 Kim
The popular Sichuan Chengdu snacks are well received by the masses for their exquisite selection of materials, exquisite production, diverse tastes, and inexpensive prices. After liberation, the Chengdu Municipal Commercial Department invited chefs who made various famous snacks to organize and exchange experiences and compile recipes to preserve and develop the cooking techniques of Chengdu snacks with a long history. 【Mr. Kong Daosheng participated in the preparation of many recipes】
During the turmoil, Chengdu snacks were also destroyed like other commercial jobs, and many snacks with special flavors were canceled. Now Chengdu snacks are recovering, the city has opened more than a dozen stores specializing in snacks, and the variety has reached dozens.
Kong Daosheng (first from right), a famous chef in Chengdu with more than 60 years of culinary experience, introduces various snacks to young chefs.
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Chengdu famous snacks have a long history, with a large number of consumers, this kind of tangyuan selection of excellent ingredients, excellent quality and taste, not greasy when eating, moist and soft glutinous. This is a store worker making tangyuan.
The chef is baking aromatic and delicious ones.
Chengdu Hongqi Snack Bar specializes in serving and other famous snacks, from 6:30 a.m. to 9:00 p.m., with an endless stream of customers.
June 15, 1978 Jin Xunqi
Chen Haiqing, a 72-year-old veteran chef at Chengdu Furong Restaurant, who is proficient in Sichuan cuisine cooking techniques, is enthusiastic about helping young chefs master cooking techniques. [Mr. Chen Haiqing is also a famous figure in the Sichuan cuisine industry]
October 18, 1979 Kim
Chengdu has adopted the method of setting up technical schools and apprenticeships with teachers, actively cultivating cooking technicians, and restoring the well-known traditional Sichuan cuisine at home and abroad, which is a famous old chef with 45 years of service, Mao Qicheng, who is guiding young chefs to do it.
It was autumn and the ducks were on the market in large numbers. Chengdu Catering Service Company specially held an autumn duck exhibition and sales, and the products in the waiting were quite popular with the masses.
November 22, 1980 Xiong Ruqing
Chengdu Tongrentang Tonic Pharmacy has been open for one month, with customers earning more than 500 yuan per day. In addition to selling a variety of Chinese herbal medicines, this pharmacy also deals in more than 90 kinds of medicinal and dietary products made with tonic Chinese medicines and grains, poultry and livestock. This kind of food has both the characteristics of food, and the effect of preventing disease and strengthening the body, the taste is delicious, the price is cheap, and it is very popular with the masses. The picture shows the staff of the tonic pharmacy making indoor medicated dietary products.
Chefs at Tongrentang Tonic Pharmacy are making tonic medicinal meals such as cordyceps duck, shell hen, and tianma fish head
Cordyceps whole duck (right) and sand belly strips (cold cuts)
Customers taste chicken stew, rock sugar silver ear soup and so on
Tongrentang Tonic Pharmacy, a therapeutic pharmacy opened in Chengdu, Sichuan Province, operates 96 kinds of nourishing medicinal foods, which are very popular with customers. It can receive 2,000 to 3,000 customers a day, and some medicinal diets that need to be eaten for a long time can be booked on a monthly basis. On September 7, 1981, Jin Xunqi "not only eats, but also eats well. Chengdu people will still enjoy it]
July 16, 1981 Xiong Ruqing
The Linjiang Hotel, opened by more than 30 unemployed young people in Dongcheng District of Chengdu, has warm and thoughtful service, has been praised by customers many times, and has been rated as an advanced collective in the city and district for many times. This restaurant regularly serves more than 120 dishes on a rotating basis. In the past two years, the total turnover has reached more than 270,000 yuan.
Bell dumplings
Customers in the store are eating dumplings
Chengdu Famous Snack ——, serves more than 2,000 bowls a day, which basically meets the needs of customers.
February 20, 1982 Kim Xun-ki
The famous Sichuan Chengdu Fuluxuan roast duck shop smoked made. It is a slaughtered duck, filled with spices such as shallots, star anise, and peppercorns, and smoked over a charcoal fire. This dish is characterized by crispy duck skin, tender duck meat and strong flavor.
Pearl Motoko (bottom), Bose oil cake (top right), Radish cake (left)
Exterior view of the newly opened Chengdu-style snack bar "Pearl Yuanzi" in the spring of 1983
Customers are tasting pearl motoko
The staff is making pearl motoko
Exterior view of the newly opened Chengdu-style snack bar "" in the spring of 1983. In addition to pearl yuanzi, it also serves famous snacks in Chengdu.
Pearls are made of glutinous rice flour as the skin, bean paste, roses, sesame seeds, orange red, fresh meat and other fillings. Roll over the skin with a little glutinous rice and steam it in a cage. The finished product is crystal bright and shiny, and the color is like a pearl, so it is called pearl yuanzi. March 19, 1983, Jin Xunqi
Zeng Qichang's uncle and nephew both participated in the national cooking master performance, and their home-cooked sea cucumbers, bean blossom chicken and other authentic Sichuan flavors were praised by everyone
Culinary experts and scholars have commented on the "Panda Cuizhu" cold cuts made by Zeng Qichang
Sichuan cuisine is well-known at home and abroad. Recently, in the national culinary technology famous teacher performance appraisal activity, Sichuan Province sent 8 famous teachers to perform the Sichuan flavor famous dishes in the Great Hall of the People in Beijing, which was praised by peers. Dai Jiming, November 13, 1983
March 26, 1984 Wu Zuzheng
In Wuyang Town, Xinjin County, Chengdu City, there is a girl who sells a tricycle, she is Zhao Yuqiong (first from the left), an individual laborer and member of the Communist Youth League. This girl who had been unemployed at home for more than two years had been selling marinated beef, abiding by discipline and law, serving well, with a good price and an annual turnover of tens of thousands of yuan. In 1983, she was elected deputy director of the Chengdu Association of Individual Workers.
June 28, 1985 Chen Jie
In the process of economic system reform in Chengdu, the tertiary industry has developed rapidly. At present, in the streets and alleys of Chengdu, clothing, food, small commodities, sewing, non-staple food, repair and other shop stalls have grown to more than 150,000 households, which have tripled compared with 1983, of which 100,000 are individual industrial and commercial households, which has activated the urban and rural economy and facilitated the lives of the masses. This is a snack bar in Huaiyuan Township, Chongqing County (now Huaiyuan Town, Chongzhou City) that opened in Chengdu and opened at 5 a.m. every morning. [Huaiyuan three musts: parfait, leaf ercang, tofu curtain.] It is one of the three best in the old]
The same shop as above April 24, 1986 Wu Zuzheng
The snacks in this town are known as "Huaiyuan Three Perfections" and are very popular with the citizens. 【I don't know if this store is still there】
Chengdu Wenjun Restaurant opened, Wenjun Restaurant's famous dish: Feng Qiuhuang September 16, 1986 Jin Xunqi
October 16, 1986 Kim Xun-ki
The antique architectural restaurant, Wenjun Restaurant, opened in August 1986. This cornice painting building, simple and elegant restaurant has seven dining rooms with different styles, such as "Dangyuanju", "Qinyun Building" and "Xuejingxuan", which can accommodate 500 people to eat at the same time. According to legend, after the famous Western Han Dynasty literary figure Sima Xiangru and the Linqiong talent zhuo Wenjun eloped in love, they once opened a hotel in the area where Wenjun's restaurant was located.
March 5, 1987 Jin Xunqi
The folk art of "sugar painting" originated in the Ming Dynasty and was recorded in the "Supplementary Collection of Jianhuan" obtained by all people. Sugar painting is very common in Sichuan, and there are more than 300 sugar painting artists around Chengdu alone, and some old artists have been invited to Hong Kong and Japan to perform.
Picture 1: Du Maosen, a 60-year-old artist, makes a sugar painting at the International Dinosaur Lantern Festival held in Zigong, Sichuan Province, "Flower Basket". Du Maosen began to learn art at the age of nine. Picture 2, 74-year-old veteran artist Li Yongcheng, began to learn art at the age of 9, and his sugar paintings such as "Lion Rolling Hydrangea Ball" and "White Crane Noisy Pine" came to life. [Although it is not a Chengdu snack category, it is also written in terms of food culture.] Maybe the next generation or two will never see the art of the sugar man alive again. 】
April 8, 1987 Jin Xunqi
There are many famous snacks in Chengdu, and their production techniques vary. This wonderful action of making sugar sticks is a special skill of Chengdu "sugar sticks" rice dumplings.
In September 1991, the Chengdu Food Festival "Three Cannons" performance was photographed by Hou Yimin
Chengdu street food stall [I don't know the name of the snack] September 25, 1988 Dai Jiming
February 1, 1992 Xiong Ruqing
Sichuan was welcomed by consumers at the Chengdu Spring Festival Flavor Snack Exhibition. Sichuan has a long history of making pot kui, and it is said that Zhuge Liang of the Three Kingdoms was invented by Zhuge Liangtun Soldier Bashu to solve the problem of dry food for soldiers. In recent years, on the basis of traditional production, Juntun Pot Kui has added meat filling, fried it, and the entrance is crispy and slagged, and it has been rated as a famous snack in Chengdu.
May 12, 1992 Xiong Ruqing
Wild vegetables are now a delicacy on the tables of chengdu residents in Sichuan
Wild vegetables are now a delicacy on the tables of chengdu residents in Sichuan. At the Qingshiqiao Daoxiang Hotel in Chengdu, Sichuan, the two customers enjoyed a plate of peanut rice and a plate of cold mix spicy "ear roots" accompanied by a meal and wine. May 12, 1992, Xiong Ruqing
Tintin Sugar (No Soul) June 17, 1992 Wu Zuzheng
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