The culture and charm of the city must be related to gastronomy.
On April 1 this year, Mianyang City and Beibei District signed the "Three-Year Action Plan for Promoting the Construction of the Twin Cities Economic Circle in Chengdu-Chongqing Region by the People's Government of Mianyang Municipality, Sichuan Province (2020-2022)", proposing that the two sides will carry out ten major actions in the next three years.
However, in addition to work, the sister cities are also full of similarities in life, and there are many "twin" foods on the table in the life of the two cities.
Mianyang rice noodles vs North Spring Noodles
Mianyang people like to eat flour, and almost every day starts with a bowl of rice noodles. Every morning, there is a long queue in front of the rice noodle shop in Mianyang. It is said that at the end of the Eastern Han Dynasty, the Mianyang people had already begun to powder. Mianyang rice noodles are mainly divided into red soup rice noodles, clear soup rice noodles, and poured rice noodles, which are generally oily and salty.
Beibei people are keen to eat noodles, and if there is anything that can keep Chongqing people full of vitality throughout the day, it is a bowl of small noodles in the morning.
Jiangyou fat intestine VS Beibei bean flower
Braised fatty sausage is a traditional Han cuisine in Jiangyou City, Sichuan Province. Fresh fat sausages are fired with red oil base stir-fried with chili sauce, peppercorns and ginger, as well as natural spices such as cinnamon and star anise. It is said that only the braised fat intestines of Jiangyou are called "Jiangyou Fat Intestines", and some people have broken the sky in a word: without the water and soil of Jiangyou, it cannot be called Jiangyou Fat Intestines at all, because it has nothing to do with Jiangyou.
In Beibei, there is a local saying: "Beibei bean flower tutuo wine, good play but Chengjiangkou." "The bean blossoms of Beibei are good in the selection of fine materials, the seasonings are complete, and the craftsmanship is exquisite." The main ingredient soy beans are selected alpine spring beans, which are made by bladding, hulling, soaking, refining, filtering, foaming, and bileming. White and delicate, soft and squishy.
Zi Tong inlaid bowl VS Tutuo Hemp Cake
Zi Tong inlaid bowl, is a royal court meal, the use of egg whites, egg yolks, lean minced meat as the main ingredient, respectively steamed, layered inlaid plate in the bowl, and then drizzled with light soup to make a bowl of light but long aftertaste of the set bowl. It looks like the whole bowl is yellow and white, the flesh is colored, the layers are clear, and it is also fragrant, soft and delicious to eat.
In Beibei, I have to say that this grounded traditional dish, Tutuo Ma Cake, the first bite is the aroma of sesame seeds, followed by the sweet feeling of soft glutinous filling. Tutuo Ma Cake has a history of 150 years.
Salt Pavilion sow shell VS Sanxikou tofu fish
Yanting sow shell is a specialty of Yanting County, Mianyang. "Sow shell" is commonly known, "sow shell" and sow has nothing to do with it, this is just its common name, its scientific name is "mandarin fish", which is often called wild small laurel fish. The "sow shell" is tender and plump, known for its thick and delicious, gallless inside, and less thorns.
When it comes to fish, Beibei has to mention Sanxikou tofu fish, which is an authentic snack with the spirit and humanistic feelings of Beibei City. Similar to boiled fish, it is different from boiled fish, and the taste is more spicy and fragrant than boiled fish.
Anzhou scorched duck vs Jinyun drunken chicken
Speaking of "Anzhou scorched duck" in Mianyang, no one knows and no one knows. Founder Jiao Xianzu happened to meet the Imperial Chef of the Qing Palace, humble and studious, got the essence of the brine duck, the production of the brine duck "color like amber, salty and palatable, rich in flavor, long aftertaste, suitable for both young and old", called scorched duck, nearly a hundred years, the reputation is very good.
Jinyun drunken chicken gathers spicy, fresh, fragrant, tender, hot, sticky, sweet taste, made with local wine and native chicken, chicken is fragrant, tender and delicious, chewy, endless aftertaste.
Wowo shop bun vs good bun
"Get up early and eat buns in the nest" is the mantra of the Mianyang people. The "Wowo Shop Small Dumplings" in Mianyang Cuihua Street has a long history. Each bun is covered with a thick layer of pine needles, and the smell is fragrant on the one hand, and preventing the bun from rotting is on the other hand, because the bun is notoriously thin-skinned.
Buns, in Beibei, are the most outstanding in the three best of the three kinds. "Three Perfections of Goodness" is a three-course snack with the spirit and humanistic feelings of Beibei City. The three masters of Kanzen are mainly divided into Kanzen Noodles, Kanzen Soup and Kanzen Bao, which were born in 1940 at the Kanzen Restaurant in Beibei. Eating three foods together can relieve anorexia and alcohol.
Pingwu Green Tea VS Jinyun Sweet Tea
In Sichuan, people's leisurely life is inseparable from tea, and people have their own requirements for tea taste. In Mianyang, the "Pingwu Green Tea" series of famous green tea is famous for its uniform appearance, beautiful appearance, mellow and sweet taste, no pesticide residues, resistant to brewing and other excellent qualities, and is favored by the majority of consumers.
In Beibei, Jinyun sweet tea, which integrates "medicine, tea and sugar", has both excellent pharmacological effects and good health care effects, and is one of the specialties of Beibei. As early as more than a thousand years ago, the "Compendium of Materia Medica", known as the "Great Classic of Oriental Medicine", had recorded it, "the smell is sweet, flat, non-toxic, the treatment of hemorrhoids, hemostasis and dysentery, thirst, blood activation, and the effect of urinating.".
Bell Rabbit vs Pepper Rabbit
Sichuan and Chongqing people are good at spicy, and Sichuan has a variety of methods for delicious rabbit meat, but they are inseparable from the refreshing oil and spicy seeds. We are familiar with Chengdu's old mother rabbit head, Zigong cold eating rabbit, and Mianyang has a well-known bell rabbit.
For Chongqing, which has a strong atmosphere of jianghu, the spicy and spicy tip of the tongue is not only reflected in the hot pot that Chongqing people love, but also the rabbit meat containing protein, vitamins and other nutrients, compared to beef and mutton, it has a unique taste.
Cold dip vs "rake" beef
Cold dipping is different from the fried skewers that we Chongqing people are familiar with, and the most special thing about cold dips is its signature, which is about the same length as a toothpick, and the bean skin wrapped in rolls on the string looks particularly mini and cute. Turn the stick into the spicy red oil, wrap it in the dry ingredients in the dipping sauce, and eat it in one bite.
No meat is the obsession of Sichuan and Chongqing people, Beibei people are extremely persistent about beef, hot pot to cook beef, stir-fry to eat shredded beef, just take the beef out is also a delicacy, that is, "rake" beef! The beef is slowly cooked over a viscous broth until the soup is completely penetrated inside; the beef tendon is delicate and flexible, and when cooked, it is delicate and soft but chewy. Drizzled with fragrant secret oil, the "rake" beef is even more spicy and fragrant.
Upstream News Chongqing Morning News reporter Zhang Hao