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.
Hanyang stick chicken is a typical Sichuan cold dish
It has a long history and exquisite workmanship
This dish begins at Hanyang Dam in Leshan
Take the fine breed of Hanyang chicken and cook it
Use a wooden stick to pound the chicken and serve it
Today, the traditional production technique of Hanyang stick chicken is listed as a representative project of Meishan Municipal Intangible Cultural Heritage.
-Origins-
In Hanyang Town, Meishan, Sichuan, the min river flows slowly, bringing a distinct four seasons and a humid and warm climate to the area.
There is a dam when there is a river, and the Hanyang Dam is the only way to pass the waterway from Chengdu to Chongqing, and passers-by will stop here and rest for a while. Hanyang people, who are rich in business acumen, put their own free-range chickens into a unique cold mix chicken into a basin, and there are several pairs of bamboo chopsticks in the basin, and the seller has a forked waist in one hand and a basin in the other, shouting "Spicy chicken, five dollars and one chopstick."
This is the origin of the lollipop chicken. The so-called "stick chicken" is to beat the back of the knife with a special wooden stick, so that the chicken nuggets are knifed down, clean and neat, and evenly formed.
In this way, the "Hanyang Stick Chicken" has gradually been popularized, up to Chengdu, down to the Minjiang area of Chongqing, so there is a saying of "Jiafu Yayu Hanyang Chicken".
-Material Selection-
Start by choosing the chicken. Generally, the local coarse grains and grass are mainly raised, 4 to 5 kilograms of free range chickens weighing 7 to 9 months old.
Secondly, choose a good seasoning. Chili oil should be made of chili noodles made of local Erjing pepper and Chaotian pepper, and the pepper noodles should be made of Hanyuan's "baby's feet" safflower pepper, accompanied by refined salt, sugar and soy sauce.
-Add ingredients three times after cooking-
Rooster boiled in cold water
The rooster is slaughtered, boiled in cold water, turned off the heat for half an hour and then fished out and put into cold boiling water to rinse, and finally fished out to dry the water vapor, and when it is cold, beat the knife with a wooden stick, chop the chicken into strips, and put it into the basin evenly.
Season with seasoning
Pour the chicken broth on the chicken, then put the soy sauce, then add the red oil, sugar, pepper noodles, monosodium glutamate, put the sauce into another bowl, the chicken can not be scattered, and then pour the sauce in the bowl on the chicken, repeat three times, and finally leave the soup in the basin.
Secret chili oil
Let the chicken soak in the juice, fully flavor, wait 1 hour on the chicken sprinkled with chili noodles, chili knots, sesame seeds, boiling rapeseed oil on the chili noodles and ingredients, hear the screeching, and finally drizzle with the secret chili oil and mix well and plate.
- Legacy -
According to Juniper, a representative inheritor of Hanyang stick chicken making skills in Meishan City, a representative project of intangible cultural heritage at the municipal level, according to him, cooking Hanyang stick chicken is the ancestral secret of their family. Long before the liberation, the lollipop chicken made by his grandfather was very famous in Hanyang Town.
Juniper learned to make lollipop chicken with his grandmother when he was a teenager. In 2000, he opened this "Hanyang First" in Hanyang Town, attracting a large number of diners and tourists from Chengdu, Leshan, Meishan, Qingshen and other places with delicious taste and cheap price, and promoting the development of the local cultural tourism economy.
One stick and one punch is the polishing of a century-old skill. Juniper cypress inherits the craftsmanship of lollipop chicken, and inherits the diligence and dedication of the ancestors. The small kitchen, the square inch stove, and the Hanyang stick chicken remind countless people of the leisurely life on the banks of the Minjiang River, the fragrant red oil tells the taste of the rivers and lakes, and the compact chicken carries the wandering feelings of wandering in other places.
Fragrant lollipop chicken
From the folk
Relying on the Minjiang River water transport
It has a unique jianghu atmosphere
It is a symbol of the wisdom of the Hanyang people