◆ China's Best: Issue 0037
●Central News | Documentation
Liangshan Guyi, splendid southwest. Here, a large number of characteristic natural and human resources such as the ancestral court of Southwest Buddhism Zen Buddhism - Shuanggui Hall, the first of the five major bamboo seas in the country - Baili Bamboo Sea, the thousand-year-old ancient post road - Shu Daonan · Hundred Steps Ladder, the second tallest stone pagoda in the country - Wenfeng Pagoda and so on, also gave birth to Many intangible cultural heritage projects such as Liangping Bamboo Curtain, Liangshan Lantern Play, Liangping WoodBlock Prints, etc. There are also Liangping ginger, fat Pofu chicken salted duck eggs, spicy hot, Liangping bamboo shoots, Liangping bean tendons and other specialties famous all over the world!
<h1 class="pgc-h-arrow-right" > Liang Ping bamboo curtain painting</h1>
Liangping bamboo curtain originated in the Song Dynasty, has a long history, reputation at home and abroad, as early as the Song Dynasty was listed as a royal tribute, has the reputation of "the world's first curtain". Liangping bamboo curtain using Liangping rich in bamboo as raw materials, after more than 80 processes of processing, with bamboo wire as the weft, silk for the warp, carefully woven and made, on the woven bamboo curtain painting, weaving embroidery colorful characters, animals, flowers and birds and other patterns, elegant color, thin texture, precise craftsmanship, with strong national characteristics and natural charm, is a wonderful flower in China's ancient splendid culture, enjoys a lofty status.
Liang Ping bamboo curtain was once praised as "thin as a cicada wing as light as silk, thousands of strands of silk are always connected, borrowed from the seven immortals dexterous hands, in exchange for the world's first curtain." ", has been used as a gift for foreign leaders and international friends of state leaders many times. In 2008, Liangping bamboo curtain was included in the national intangible cultural heritage protection list, and there are 1 national-level inheritor, 4 municipal-level inheritors and 8 county-level inheritors.
<h1 class="pgc-h-arrow-right" > Liangshan grapefruit</h1>
Liangping grapefruit, a specialty of Liangping District, Chongqing, is a national geographical indication for agricultural products.
Liangping belongs to the warm and humid subtropical climate region in the eastern part of the Sichuan Basin. The monsoon climate is remarkable, the four seasons are distinct, the climate is warm, the rainfall is abundant, the sunshine is small, and the main rivers in the county are Gaotan River, Boxuan River, Xinsheng River, Puli River, Ruxi River, and Golden River, a total of 6, which are suitable for planting Liangping grapefruit. Liangping grapefruit fruit with high shoulders and flat top, high flat round, beautiful fruit shape, orange and yellow color, thin and smooth skin, fine oil cells, and rich aromatic peel. The single fruit weighs 800-1500 g. Liangping grapefruit flesh is light yellow, pure sweet and crisp, rich in nutrients.
On July 1, 2008, the former Ministry of Agriculture of the People's Republic of China officially approved the registration and protection of geographical indications of agricultural products for "Liangping Grapefruit". In November 2019, Liang Pingyu was listed in the Catalogue of Chinese Agricultural Brands.
It is known as canned natural fruit. Juicy and sweet, nutritious, contains 110 mg of vitamin C per 100 ml of fruit. It is on a par with Shatian grapefruit in Guangxi and Wendan grapefruit in Fujian. It is not only well-known in China, but also popular in Hong Kong, Macao, Southeast Asia and the United States. In 1998, it won the "Gold Cup Award" in the national grapefruit category. Ranked first in the "Top Ten Famous Grapefruit in Chongqing". The new strain "Tiger Grapefruit" is more distinctive, and is praised by fruit tree experts as a "cross-century grapefruit species".
<h1 class="pgc-h-arrow-right" > Liangping tea</h1> leaves
The main varieties are red crushed tea, which are exported to Europe, the United States, Southeast Asia and other countries and regions. Green hair tea is a high-quality raw material for processing flower tea. Bian tea is deeply loved by ethnic minority compatriots. Sweet tea has the functions of tea, sugar and medicine, and has won the Sichuan Provincial Major Scientific and Technological Achievement Award.
<h1 class="pgc-h-arrow-right" > liangping bamboo shoots</h1>
Liangping bamboo shoots are produced in Liangping County Natural Botanical Garden Baili Bamboo Sea, rich in essential amino acids, iron, calcium, phosphorus minerals, vitamins B1, B2, C, carotene and anti-cancer effect of polysaccharides, the motherland medicine believes: bamboo shoots cold, sweet, into the lungs, stomach meridians, with the role of clearing phlegm, digesting the next gas.
<h1 class= "pgc-h-arrow-right" > liangping pine flower skin egg</h1>
Peeled eggs, also known as pine flower eggs, egg changes, etc., invented by the Han Chinese people, is a unique Chinese food, with special flavor, can promote appetite. According to the "Outline of The Medical Forest", it can "diarrhea lung fever, sobering up alcohol, removing the colorectal fire, and curing diarrhea." Can disperse, can be ", commonly used in the anecdote to treat sore throat, pharyngeal therapy, hoarseness, constipation.
<h1 class= "pgc-h-arrow-right" > fat brackish duck eggs</h1>
In the eyes of Liang Pingren, the fat Bradford salted duck egg is not only a long-established delicacy, but also a history of entrepreneurship that "makes money and has a way", and its story is also known as "salted duck egg turning over" with interest.
The farmer's method of making salted duck eggs is less delicate, but more original. First of all, the duck eggs laid from the native duck are selected as raw materials, the duck eggs are washed and dried and then soaked in white wine for a while; the mud is put into the iron basin, add water to stir well, and then add salt; the duck eggs soaked with wine are put into the thin mud, and each duck egg is wrapped in thin mud and fished out into the porcelain altar, and it can be eaten after being closed and marinated for one month. There are not many steps to make salted duck eggs, but the mystery is not simple, the time is short, the duck eggs do not turn the sand, and the time is long, the duck eggs are particularly salty.
<h1 class="pgc-h-arrow-right" > Chongqing spicy hot</h1>
Chongqing spicy hot, the taste to Chongqing Liangping spicy hot practice as a representative, Chongqing taste is mainly characterized by spicy hot recipe taste is light, the taste is mainly dissolved in the soup, the oil is not very large, the soup taste is very fragrant, rich, the main representative is - Huafei four seasons of spicy hot. Since it is mainly used as a fast food snack in the city, the taste of spicy hot recipes is close to that of the general public.
Main eating method:
Spicy and hot eating method is different from Chinese cuisine, not to bring the cooked dishes to the table to eat; but to bring some semi-finished dishes to the table, operated by their own hands (cooking), self-scalding and self-eating; the hot (boiling) food of the dishes is in the hands of diners.
1, shabu: that is, the material is clamped, blanched in the pot, the key is: first of all, to distinguish between various materials, not all kinds of materials can be hot. Generally speaking, the texture is tender and crisp, and the ingredients that are cooked immediately are suitable for hot (shabu)food, such as duck intestines, waist slices, liver slices, pea seedlings, spinach, etc.; and the texture is slightly denser, it is not easy to cook at once, it is necessary to blanch for a while, such as hairy belly, fungal liver, beef slices, etc.; secondly, to observe the change of soup brine, when the soup brine is boiling, constantly tumbling, and the soup brine is full of oil, the hot food is delicious and can be kept warm; again, to control the heat, the heat is too high, the food is old, the heat is not hot, it is raw; fourth, the food must be sandwiched when it is hot. Otherwise, if it falls into the pot, it is easy to cook old and boiled.
2, boiling: that is, put the ingredients into the soup and cook. The key is: first of all, to choose boilable materials, such as fish, meatballs, shiitake mushrooms, etc., which are more compact in texture and must be heated for a long time to eat the raw materials; secondly, to master the heat, some boiled for a long time to be scattered, boiled.
3, the experience of eating spicy hot should be first meat and then vegetarian, hot soup must be rolled away, to all immersed in the soup hot food; followed by adjusting the spicy taste, the method is: like spicy, you can burn food from the side of the hot pot oil; otherwise, from the middle boiling place hot food; again is to eat spicy hot, must be accompanied by a cup of tea, to appetize the food, dissolve the oil to grease, change the taste, reduce the feeling of spicy.
Preparation Method:
1, make brine, wok on the high heat, under the vegetable oil to 6 mature, xia pi county watercress (first chopped) crisp, quickly add ginger rice, pepper and stir-fry incense immediately after the fresh soup. Add the puffed tempeh, finely ground rock sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, beat the foam to form brine.
2. Make the main ingredient. Wash the vegetables, rabbit loin, eel, and duck intestines into 2 cm long and wide cubes, and cut the hairy belly and pig ring throat into about 4 cm squares. The lunch meat is cut into thin slices about 4 cm square; vegetarian dishes are cut into thin slices of about 3 cm. With washed bamboo skewers, wear the dishes into a string of about thirty or forty grams.
3. Ironing. The brine pot is placed on a high heat to keep it boiling, and all kinds of dishes are blanched with skewered bamboo skewers, which are blanched according to the heat of different dishes.
4. Dip. Blanched mature dishes are placed on a plate filled with chili noodles and sautéed salt, and eaten after dipping chili peppers and salt according to your taste. Dip or not, more or less up your own mind.
<h1 class="pgc-h-arrow-right" > liangping bean tendon</h1>
Liang Ping bean tendon, the selection of high-quality soybeans, through the washing and expansion, grinding and filtering, the soybean milk pot heating, to be conjunctivated by bean tendons, and then by hand rolling, water production, without adding any colorants and chemical additives, the implementation of the ministry issued standards.
The product is fragrant, delicate, solid and soft, and can be stewed with fish, meat, soup, braised, fried, fried, stir-fried, cold mix platter, and can also be used in other ways to make a fancy feast.
<h1 class="pgc-h-arrow-right" > Liangping ginger</h1>
The world-famous Liangping ginger is mainly produced in the author's hometown of Liangping District of Chongqing City and Tuqiao Village of Linzhen. Helin Town is the "hometown of ginger", has been the town hired the county science and technology association, agricultural committee, supply and marketing cooperatives and the town agricultural service center of the technical personnel as guidance, the use of "cooperative + base + farmer" model, to guide the villagers to plant thousands of acres of ginger harvest every year, the output value of ginger per mu is about 20,000 yuan, ginger has become a "cash cow" for local farmers.