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Cover reporter Chen Yuanyang
Speaking of Sichuan Anyue, many people's first impression is stone carvings and lemons. There are 100,000 Tang and Song Dynasty cliff carvings here, including 10 national key cultural relics protection units. The lemon planting area reached 520,000 mu, the fresh fruit output was 610,000 tons, and the output value exceeded 13.1 billion yuan, which is one of the five major lemon producing areas in the world. An Yue has also been awarded the titles of "The Hometown of Chinese Lemons" and "The Hometown of Chinese Stone Carving Art".
On October 8, the cover news reporter visited Anyue and found that in addition to the two business cards of stone carving and lemon, the local Zhou Li sad cold powder was also quite popular, and on the last day of the National Day holiday, many people were busy packing this special food that was integrated into hemp, spicy, fragrant and crisp. Some customers said that they would bring this "sad cold powder" to Chongqing to give colleagues a taste of hometown.
How to do sad cold powder?
It is understood that An Yue Zhou Li sad cold powder has a long history. In the early 1920s, Zhou Li's chef Wen Jiangyuan, while maintaining the traditional flavor of huangliang powder, focused on developing a unique seasoning recipe to make it more spicy and delicious. In the 1980s, it was passed down to his daughter Wen Baicui and son-in-law Yao Changming, and to develop and innovate, the quality continued to improve, becoming a well-known "sad cold powder", has been awarded "Anyue County Famous Dishes", "Ziyang Famous Snacks" and "Sichuan Famous Snacks", and also declared national patents and registered trademarks, becoming a "Chinese time-honored brand" nomination brand.
In the past, if you want to eat authentic Zhouli sad cold powder, you often have to drive 40 kilometers from Anyue County to Zhouli Town to taste it. Nowadays, Yang Zan, the third generation of Zhou Li sad cold powder, has opened a branch to the county seat, which greatly facilitates the diners who are delicious and want to eat.
"Give me a bowl of spicy cold powder, no shallots." "I'll pack two slightly spicy cold powders." Yang Zan's shop is not large, but the customers are endless, two waiters are busy, one is responsible for cutting cold powder, one is responsible for mixing spices.
Yang Zan said that the raw material of sad cold powder is peas, which are refined by hand, and the cool powder is pale yellow, the texture is flexible, and it is constantly clamped, "Our cold powder can even be knotted." ”
If you want to mix the cold powder into a dish, it is not enough to have a high-quality main ingredient, and the rich seasoning also adds a lot of color to it. Vinegar, monosodium glutamate, dark soy sauce, garlic paste, white soy sauce, chili oil, five-spice powder and other shades of materials are all over the desk, including many exclusive secret recipes, "Our secret sauce is made of more than ten spices, which is also the essence of Zhou Li sad cold powder." ”
In less than ten minutes, more than ten diners have come to buy cold powder, some dine-in, and some packed away. Ms. Wang, who returned from Chongqing to her hometown of Anyue, said that almost every time she came back, she would eat a bowl of cold powder, and sometimes pack it up and take it to Chongqing to share with colleagues.
Why is sad cold powder "sad"?
In recent years, sad cold powder, with its unique flavor, has become a favorite table dish of Anyue locals. Delicious, basically not much controversy.
However, there are many theories about the origin of the sad cold powder and the origin of the name. The reporter searched on the Internet and found that the names of sad cold powder mainly include two versions of Luo Dai Hakka and Zhou Li.
According to the Hakka version of Luodai, when the lake was filled in Sichuan, the Hakka people in Guangdong moved to Luodai Town, because they missed the cold powder in their hometown, so they were sad; in addition, the taste of sad cold powder was spicy and rushed to the nose, and the food would be spicy out of tears.
The Zhou Li version has another saying, Yang Zan explained, one is that the cold powder is cumbersome, and the makers are hard and sad; the second is that the seasoning formula is heavy on hemp, spicy, spicy and fragrant, which often makes the eaters drool and spicy; the third is that due to the traditional handmade cold powder, the output is limited, and customers who come to buy from other places will sometimes return empty-handed, sad and disappointed.
Both versions are slightly exaggerated, but have similarities: spicy taste and low mood, but for different reasons.
Nowadays, "Zhou Li Sad Cold Powder" is famous in Anyue County and surrounding counties and cities with its unique flavor, and is exported to Guiyang, Chengdu, Chongqing, Kunming, Beijing, Shanghai, Xinjiang, Guangzhou and other places, and is favored and praised by the majority of consumers.
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