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.
A spoonful of bean blossoms as light as snow
A plate of fragrant red and spicy dipping water
A bowl of crystal clear rice
"Trinity"
A day to wake up the people of Fushun
Walk into a thousand-year-old county
Look for the clear fragrance of bean blossoms
If tofu is the millennium memory of Chinese, then bean blossom is an unexpected gentle color in this memory.
Legend has it that a salt merchant came to a restaurant in Fushun and could not wait for the fried tofu to be served, and saw that the unformed tofu was being cooked in a pot, urging the shop to hurry up and serve. The shop could not fry the tender tofu that had not been fully solidified, so it was served with chili dipped in water for the merchants to eat. Who expected the tender tofu to be more delicious and delicious, so this unexpected encounter became the opportunity for the development of Fushun bean blossoms.
Tender bean blossoms with dipped water, mixed with white rice, a bite down, first spicy stimulation, and then sweet back to sweet, tender and melted bean blossom wrapped in grainy rice, lips and teeth left fragrant. After eating, a bowl of "clear flowers and bright colors" of the cellar water, clear heat and quench thirst, sweet and long. Who would have guessed? Behind the small meal, how many ingenious techniques are created.
Bean blossom white
The plump soybeans are soaked in water like jade beads, and after absorbing the water, they are placed on the stone grinding. A round of grinding upflowing liquid, thick and fragrant breath stuck to every strand of air; filter soy milk into the tile tank, green salinization liquid brine, dripping to the caviar eyes; light cooking, Nan bamboo slices slowly shake between the bottom of the pot and the bean blossoms, waiting for the sunny waves to turn, only to see the snow.
Dip red in water
It is not enough to have white and tender bean blossoms, you need a "red coat" as an embellishment. That plate of dipped water is sweet and spicy, and the soul is the rice chili pepper.
A handful of bright red peppers is washed, put into the nest, and then repeatedly pounded with a stick, the fin is tight and sticky, like a sticky stick, "can't shake off the claws". Accompanied by golden cabbage oil, spice soy sauce, and cast with herbs and broken leaves, it is the deepest obsession of the Fushun people who have left their hometown.
Rice fragrant
Bean blossoms, dipped in water, and most of all, rice. The grains are washed into the pot, the front pot is boiled with white rice, the back pot is boiled with water, the front pot rice is filtered, and the back pot water is scooped up; the "raw molecules" (half-cooked rice) are gathered in the wood and steamed violently, so that the rice is moist and crisp, and a pot of rice soup can be left behind.
Fushun is a county because of salt, and bean blossom production is born with salt. The warm and humid climate has created the habit of the Bashu people to eat rice as the main food, and after thousands of years of inheritance, the Sichuan diet has introduced chili peppers, gradually forming the "trinity" of bean blossoms, dipping water and rice seen today. In 1937, Liu Xilu, a Fushun man, immersed himself in the study of the bean flower production process, and introduced chinese herbal spices into the bean flower dipped in water, so that its taste became more fragrant, spicy, fresh and mellow, and through the inheritance and development of future generations, the Fushun bean flower flourished for a long time.
The food is different from day to day, and the people in the small town of Fushun wake up slowly. Casually walked into a bean blossom shop, picked a table and sat down, and between the three words of the familiar customer, the boss came with a few bowls of bean blossoms, smiled and said "early". In the steaming bean blossom fragrance, a new day begins again.
The production process of Fushun bean blossoms has been included in the list of representative projects of sichuan provincial intangible cultural heritage, and the tender tofu that has not yet condensed has also become the nostalgia of Fushun people and the business card of Fushun City.
Out of the box Ning sorrow fang bi crushed, excellent soup common white cloud flying
A bunch of light soft is not snow
It is an unforgettable bean blossom for yancheng people
Walk through the spring, summer, autumn and winter, the streets and alleys
This bowl of fragrance is the wind that has traveled through thousands of years
Always haunting the heart
Some of the material sources: Sichuan Rural Channel, Fushun Rong Media, Language Resources Newsletter