Source: Sichuan Daily - Chuanguan News
Chuanguan news reporter Chen Bihong
Sake, green wine, Xinfeng wine, Jinling wine, wine, gui wine, a variety of complex, speaking of a hundred poems of fighting wine, if there is no wine, the great poet Li Bai of the Tang Dynasty must have thrown chopsticks and hummed: I can't write this poem!
But if there is good wine and no good food, will the poet's interest be greatly affected?
From the romance of "raising a glass to invite Mingyue" when drinking alone, to the full hall of people who "poured the wine and drank it dry" and then talked to each other, since ancient times, as the hometown of the poetry immortal Li Bai, Mianyang has never lacked a table of good wine and good dishes with good colors and aromas.
In the past few days, the 2021 "Delicious Sichuan" Sichuan-style Restaurant Gathering (Mianyang Station), which was uniformly arranged by the Provincial Department of Commerce and hosted by the Mianyang Municipal Bureau of Commerce, a city where romanticism and modern scientific and technological elements are intertwined, has rolled up a fresh and fragrant painting style of Sichuan cuisine.
Food veterans, food big V, catering industry professionals fully search, vigorously participate in the recommendation of Mianzhou cuisine with the characteristics of Mianyang districts and counties (parks), from Mianyang rice noodles, Jiangyou fat sausage, Wowodian buns and other local centuries-old traditional dishes, to Gongbao shrimp balls and other innovative dishes of modern young talented chefs, this taste is simply not swinging.
Mianyang,
What are the good dishes?
Worthy of Li Bai's romantic feelings?
Tribute to the prosperity of the Tang Dynasty
Jiangyou - too white chicken
Too white chicken
Ingredients: 1 turkey.
Accessories: Cordyceps flowers, ginger slices, green onions, garlic, angelica, ginseng, quail eggs, bamboo thorns
Seasoning: salt, black pepper, monosodium glutamate, river oil liquor
Looking back at the prosperous era of the Tang Dynasty, the national strength is strong, the products are abundant, "good ingredients have good taste", and cooking techniques have been greatly developed during this period.
Taibai Chicken this dish is selected from the mountain chicken, the accessories Cordyceps flowers, angelica, ginseng, ginger slices, green onions, garlic slices, quail eggs, bamboo thorns are filled in, using ancient methods on the stove steaming, to restore the original taste of natural ingredients.
The chicken meat is delicious and the accessories are rich in flavor. All ingredients have the effect of replenishing qi and invigorating blood and scattering stasis, replenishing weakness and asthma in temperature, and enhancing immunity. It will not destroy the nutrients in it, but also ensure the appetite of diners.
More than 300 years of real taste
Three - Tongchuan tempeh duck
Tongchuan tempeh duck
Ingredients: 1 old hemp duck
Accessories: Tongchuan tempeh, dried safflower pepper
Seasoning: secret spices, rock sugar, salt, monosodium glutamate, chicken essence 20 g
The main ingredients are made of high-quality old hemp duck that is more than 3 years old and the time-honored sichuan brand with more than 300 years of production history - Tongchuan tempeh, which is made with traditional techniques.
The dishes are exquisite, crispy on the outside and soft on the inside, rich in flavor, rich in nutrition, black and bright in color, full of five spices, and strong in flavor.
More than 130 years of history
Fucheng - Wowo shop buns
Wowo shop buns
Ingredients: ecological pork peeling before meat, COFCO flour, old noodles, Nongfu Mountain spring water
Accessories: Pingwu ecological mushrooms, local shallots, ginger
Seasoning: salt, soy sauce, monosodium glutamate
Originated in the last years of the Qing Dynasty, it has a history of more than 130 years, and has been passed down for five generations, and its traditional crafts and secret recipes such as fermentation of old noodles and pine needle bottoms have been included in the list of intangible cultural heritage protection.
The skin is thin and filling, white and fluffy, take a bite, the lips and teeth are fragrant, and the aftertaste is endless.
Originated from the late Qing Dynasty
Zi Tong - Zi Tong inlaid bowl
Zi Tong inlaid bowl
Ingredients: local black pork sandwich meat, pork skin,
Accessories: eggs, mustard powder, yellow flowers, fungus, tofu skin, cabbage, cooked fat intestines, cooked lily seeds, hot belly slices, ginger, green onion,
Seasonings: salt, monosodium glutamate, pepper
The orthodox feast must have eight large bowls, and the inlaid bowls are served as the first bowl.
The Zi Tong inlaid bowl is known as one of the three best of Zi Tong.
Take lean minced meat, use high-quality pea powder, add egg yolk, egg white and ginger, green onion, salt, pepper and other condiments, and steam the lean meat, egg yolks and egg whites into cakes. Out of the basket and let it cold, then cut into slices, put into bowls, supplemented by heart and tongue belly slices, crispy meat, ringing skin, fried tofu skin, fungus, yellow flowers, vermicelli, cabbage and other ingredients, layer by layer, steamed in the basket.
When out of the cage, it is turned into a large bowl and served with broth, which is shaped like a treasure cover, like a lotus, beautiful in shape, bright in color, layered, nutritious and fragrant.
Breakfast for Mianyang people
Fucheng - Mianyang rice noodles
Mianyang rice noodles
Ingredients: rice flour, beef tendon
Accessories: small yellow shoots, bowl beans
Condiments: Mianyang red sauce, Pixian watercress, spices, peppercorns.
Ingredients: Sichuan kimchi, coriander, chives.
Flavor type: Spicy flavor (red soup)
Rice noodles have been made for a long time, and since the 1990s, after the opening of the New Century Rice Noodles store, diners rushed to taste it. Rice noodle shops sprung up.
The soup base is either chicken soup simmered over a low heat, or red soup stewed in spicy oil, poured with a spoonful of peas, a spoonful of bamboo shoots, or a spoonful of carefully cooked fatty sausages, or a spoonful of stewed beef nuggets.
This is the breakfast of the Mianyang people.
When it comes to breakfast peak, it is either sitting and eating, or standing on the side of the road, or even squatting in the doorway while eating and chatting.
This group of diners, with the anxiety of going to work on their faces, can't hide the infinite satisfaction brought to him by that mouthful of rice noodles, everyone is happy, it seems that as long as there is this bowl of rice noodles, life is no longer unhappy.
China on the tip of the tongue
Jiangyou - Jiangyou fat intestine
River oil fat intestines
Ingredients: fresh fatty sausage
Seasoning: rapeseed oil, red sauce, ginger, garlic, green onion, dried chili pepper, peppercorns, monosodium glutamate, pepper, secret spices to taste.
Chen Xiaoqing, director of "China on the Tip of the Tongue", said: China's most delicious fat sausage is in Jiangyou.
Jiangyou fat intestines, the laborers who began to work hard coveted it to be cheaper than meat, hungry between the intestines, called a bowl of fat intestines, on the fragrant soup under the water several large bowls of rice, they were satisfied, full of blood resurrection.
After several generations of chefs to improve, the delicious river oil fat sausage has become a must-order delicacy for ordinary people when they go to the restaurant.
This dish is made with a braised technique. The pig intestines are shaped like elephant eyes, the color is red and bright, the taste is mellow, tender and delicious, and the fat is not greasy. And it has the effect of double replenishment of qi and blood, replenishment of deficiency, constipation conditioning, hemorrhoid conditioning and so on.
Muslim settlements
Anju - Beef with flower tsurus
(Beef stew with large radish)
Beef with flower tsurus
Ingredients: beef ribs, beef stick bones
Accessories: Peeled white radish, kelp
Condiments: angelica, ginseng, salt, monosodium glutamate, pepper, peppercorns, cooking wine, ginger, rock sugar, chicken essence, coriander
Hua Tsuen is a place name in Anzhou District, Mianyang City, which has been a Muslim settlement since ancient times, and almost every household has the habit of eating beef. Based on the natural cultural environment and favorable water and soil conditions, the local beef meat is delicious, and only with ordinary home cooking methods, you can enjoy a unique flavor of beef feast, with unique flavor and strong cultural atmosphere.
Large radish goulash beef adopts the traditional Cooking Method of the Hui People, selected from fist-sized radish stew, beef is tender and delicious, radish is large and flavorful, nutritious, and the soup is delicious and delicious.
National Geographical Indications Protected Products
Salt pavilion - sow shell
Sow shell
Ingredients: salt pavilion sow shell
Accessories: two soups, onion water, ginger water, pickled pepper, green onion, ginger grains, garlic grains,
Seasoning: salt, monosodium glutamate, chicken essence, sugar, pepper, Pixian watercress, strong coriander oil
Sow shells, that is, wild mandarin fish (the sow shells that are eaten now use wild mandarin fish as parents and are artificially stocked). The "Zijiang Mandarin Fish" declared by Yanting County has been certified as a national geographical indication protection product.
The term "sow shell" originates from the early fishermen's discovery during fishing that mandarin fish are struggling with their dorsal fins fully open, just like sows protecting their cubs, so they are called "sow shells".
The living environment of sow shell has particularly high requirements for water quality, water temperature and other conditions, and is rich in 8 kinds of amino acids necessary for the human body, the meat of the fish is very tender and delicious, the nutritional value is extremely high, and there is no small thorn, very suitable for the elderly and children, but also to entertain relatives and friends of the best cuisine.
When the peach blossoms bloom in March, it is the time for the old gourmets to feast on mandarin fish. Different from the jiangsu, Zhejiang and Anhui areas that make good use of "frying, steaming, pickling" and other practices, the "sow shell" of the salt pavilion is mainly based on the "burning" in the Cooking Technique of Sichuan Cuisine, highlighting the aroma of watercress sauce while tasting the fresh aroma of various seasonings, which fully reflects the characteristics of sichuan cuisine compound flavor type. The finished dish is bright red in color, the fish is sticky and moist, the salty and umami is strong, and the aftertaste is slightly spicy.
I have unique local features
Youxian - Xianhai ecological hot pot fish
Ecological hot pot fish
Ingredients: Silver carp
Accessories: garlic, thick soup
Seasoning: bean paste, red sauce, celery, screw pepper, ginger, pickled radish, chicken essence, chicken fat, corn starch, coriander, spring onion, cooking wine, salt
During the millennium, the Mianyang area has gradually risen to eat hot pot fish, and today, hot pot fish has become a series of hot pot categories.
National water conservancy scenic spot, 4A level tourist attraction - Xianhai Water Conservancy Scenic Area, the lake is vast, surrounded by mountains and water, the lake is mainly stocked with silver carp, grass carp, carp and other species, the local relevant departments in order to protect the "Xianhai ecological fish" brand and this characteristic ingredients of the "authentic, authentic", prohibited from selling outside the Xianhai area.
The fish in the lake are uniformly caught and sold to restaurants in the Xian Hai Hai area.
In the local area, Xianhai fish is generally cooked with hot pot, and the delicious soup pot bottom, accompanied by natural and delicious fish, has become a local signature dish, attracting consumers from surrounding areas to taste it.
Mianyang innovative cuisine is popular throughout the country
Science and Technology Innovation Park - Miyaho Shrimp Ball
Palace burst shrimp balls
Ingredients: green shrimp
Accessories: dried chili peppers, peppercorns, green onions, sautéed peanut rice, ginger, garlic
Seasonings: salt, sugar, vinegar, cooking wine, sesame oil, water starch, corn flour, flour
Gongbao shrimp ball, pioneered by a Master of Sichuan cuisine from Mianyang. The traditional well-known Sichuan dish "Gongbao Chicken Ding", which was de-yinged in the Qing Dynasty's Governor of Sichuan, not only preserves the traditional taste of paste and spicy taste, but also reflects the crisp and crisp taste of the food.
At present, Gongbao Shrimp Ball from Mianyang has been promoted in mid-to-high-end restaurants across the country, and is highly sought after and highly praised by gourmets and professionals.
A pot of wine and a table of dishes.
In Mianyang,
anyway
There is nothing that a pot of wine and a table of dishes cannot solve.
In this issue,
We teach you to make the most authentic and authentic
Xianhai ecological hot pot fish,
Let you become a chef at home in seconds.
The pictures and videos are provided by the Mianyang Municipal Bureau of Commerce
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