Chunxi Road is divided into four sections, southeast, south and northwest, with a total length of about 1000 meters. Among the four sections of the road, especially the northern and southern sections of Chunxi are lively. The dragon scribe on the side of The East Avenue in the southern section of Chunxi is the highlight of Chunxi Road.
Opened in 1941, Dragon Scribe moved to a new market in the 1950s and moved to its current location after the 1960s. The founder is Zhang Guangwu. The name of the dragon copyist's shop is quite interesting: it is rumored that several shareholders of the dragon copyer discussed opening a shop in the nonghua tea garden before opening, and when it came to the name of the store, one shareholder proposed to borrow the "thick" character of the strong flower tea garden as the "dragon" word in harmony to indicate auspicious wishes, and also said that we are the descendants of the dragon, which can herald the cause to be passed down from generation to generation, never fade, and get everyone's approval. There is soup in the hands, such as dragon water, which complements each other perfectly. Thus, the "Dragon Scribe" was born.
At that time, Chengdu sold more copiers, in order to improve the quality of the copyists and open the market, Zhang Guangwu learned from the production experience of his predecessors in the production of the copyists: the soup should be clear, the filling should be fine, and the skin should be thin. Therefore, when the noodles are made, the appropriate egg liquid is added to make the dough skin tough. A variety of different spices are added to the seasoning, including clear soup, red oil, seafood, chicken stew, sour and spicy and other flavor types.
The sea noodles of the Dragon Raider are also a must. In the 1980s, every morning before 9 o'clock, the hot noodle crowd formed a unique landscape at the south entrance of Chunxi Road, where everyone carried the exact same bowl, or squatted or stood, spreading from the Dragon Copyist Shop to the Chunlan Mall opposite, so that it developed into a gathering place for telling and scattering. After nine o'clock, everything disappeared, the eight immortal tables were gone, and the beautiful low table and low chair white table cloth were laid out, which was prepared for the business snack set. When my daughter was young, I often brought her to eat, 15 yuan a set of our two grandfathers can not finish eating, dishes are a lot.
In 1987, The Dragon Copyist invested heavily in the reconstruction of the store, and in addition to the business scope, it also added tonic medicinal food, supporting snacks, snack banquets and so on. In 1989, the Dragon Scribe Snack Shop was awarded the title of "Provincial Advanced Enterprise" by the Sichuan Provincial People's Government; in 1990, the snacks such as the Dragon Scribe Hand and The Bose Oil Cake were named "Chengdu Famous Snacks" by the Chengdu Municipal People's Government; in 1995, it was recognized as "China Time-honored Brand" enterprise by the Ministry of Domestic Trade.
"Bamboo forest white meat" is another name for the Sichuan dish "garlic puree white meat". In the early years, because the dishes made by chengdu "Bamboo Forest Snack" restaurant had good shape, color and taste, it attracted diners not to call "garlic white meat" but to call "bamboo forest white meat", hence the name.
The meat used to make white meat with garlic puree is taken from the hind legs of the pig, and a pig can only take about 6 pounds of meat. Cook the raw meat in a boiling pot and remove it while hot, growing 7 cm long and 4 cm wide. Slices of meat are the key to the success or failure of white meat with garlic paste. Master Jiang Haishan of the "Bamboo Forest Meal" is a master of slices of meat. Master Jiang sliced meat slices) J has two handfuls of dishes) J long, half side dish) 9 wide, crescent-shaped, JJ mouth facing outward. When the meat is sliced, the hand holds the meat, JJ cuts the meat parallel, using Sichuan cuisine) 9 workers in the "push and pull) 9 pieces" also known as "saw blade") J method to go) J, the piece of meat under the slice is smooth as a mirror, not only the meat slice is as thin as paper, the speed is as fast as flying. Eating Master Jiang's garlic paste white meat is like "Guan Yu Warm Wine Chopping Huaxiong", from slices of meat to the red soy sauce, red oil, garlic paste, salt, sesame oil, cold soup mixed into a dipping saucer and served on the table, the meat slices are still warm.
Master Jiang's garlic puree white meat meat white juice red, salty fresh slightly spicy, garlic flavor is strong. Over time, because the restaurant where he was located was called "Bamboo Forest Snack", diners named the garlic white meat made by Master Jiang as the "Bamboo Forest White Meat" beauty transcription, which really caught fire.
The years are gone, the ancestors have gone, the "bamboo forest small meal" located in Yanshikou is missing, the "bamboo forest white meat" has also faded, and the "garlic white meat" has been passed down, it is still a famous dish in Sichuan cuisine, and Master Jiang's soul can be safe!