Guangyuan, known as Lizhou in ancient times, has a history of more than 2,300 years of city building. It is known as "the empress's hometown", "the important town of northern Shu", "the gateway to northern Sichuan" and the "golden triangle of Bashu". Guangyuan is one of the first demonstration areas for the combination of agricultural science and education in China and a landscape garden city in China. It is a national new industrialization base, the hometown of China's hot springs, one of the most competitive cities in western China, a military equipment production base in China, and one of the ten fulcrum hubs of China's railway network.
Specialties include Sichuan Mapo tofu, watercress fresh fish, Guangyuan walnut shortbread, Guangyuan steamed cold noodles, fire-fired steamed buns, Jianmen bean flower porridge, pretzel crispy pot Kui, empress steamed cold noodles, kimchi fish, Seven Buddha Gong tea pickled pepper claws, beer duck, etc.
1, Empress steamed cold noodles
Empress steamed cold noodles are a special snack of the Han people in Sichuan, with five flavors: sour, sweet, spicy, spicy and fragrant. Full of Sichuan flavor. The cold noodles are so spicy that people blush and tingle, but they taste delicious. Today, the empress steamed cold noodles are still widely eaten in Wu Zetian's hometown, Sichuan Guangyuan, but in other places, it is almost difficult to eat authentic empress steamed cold noodles.
Later, Wu Meiniang became the female emperor, and she still remembered the "husband and wife rice cold noodles", and every birthday, she would order the imperial chef to cook a bowl of food for her, so that it would last until her heavenly year.
Today, the empress steamed cold noodles are still widely eaten in Wu Zetian's hometown, Sichuan Guangyuan, but in other places, it is almost difficult to eat authentic empress steamed cold noodles.
According to legend, during the reign of Emperor Gaozong of the Tang Dynasty, Wu Meiniang (Wu Zetian),the daughter of the Shangshu warrior of the Ministry of Works, was elected to the palace by Emperor Taizong of Tang at the age of 14. At that time, due to the difficulty of violating the king's fate, she had to leave her brother Chang Jianfeng, who had been a lover since she was a child. In addition to studying when she was young, Wu Meiniang often swam with Jianfeng in the river, and there was a noodle shop at the river bay ferry, and every time they swam across the river, they always had to eat a bowl at the noodle shop. Therefore, I became familiar with the shop owner, often eating and talking about the production of noodles, and after a period of time, I also had a deeper understanding of this. Later, they thought how good it would be to eat a cold noodle in the summer. So I experimented with the noodle shop master, and finally used rice milk to develop a soft and delicious, supple and non-sticky rice noodles. Mei Niang and Jian Feng happily hugged into a group, and the noodle shop master saw this scene and quipped to this pair of little lovers: This side is better to be called "husband and wife rice noodles" It just so happens that this day is the birthday of the beautiful woman, and the husband and wife rice noodles are born. As a result, it has become a local food that locals love to eat. Later, Mei Niang went to Kyoto Chang'an. Although she and Chang Jianfeng never became a couple, the couple's rice noodles were handed down.
2, Jianmen tofu
Brief introduction
"Jianmen tofu" is pushed and turned with stone grinding, grinding out less bean residue, pointing out the tofu is not only more, but also smooth and tender, delicious to eat. Eating in the quaint streets of Jianmenguan Town, casually walking into a house, the menu is full of tofu dishes, one or two hundred dish names are dazzling, and they are not full of food. For thousands of years, the people of Jianmen have created many methods of making and cooking tofu, so that they have gradually formed a local famous product with distinctive characteristics. It is reported that the county town and other places will go to the door to make and cook tofu is good, but the tofu made is very different in color and taste. There are three reasons for this: first, the soybeans of Jianmen are planted in the stone sandy fields of the Jianmen Mountains, the soil is dry, the ventilation is good, and the output of soybean protein and fat content is high; the second is the water that makes Jianmen tofu, which is the spring water from the Seventy-two Peaks of Jianmen, which is rich in mineral spring composition, so the tofu is particularly delicious; the third is that the production method is exquisite and the technique is unique.
3, Sword Gate bean flower porridge
Sword Gate bean flower porridge
Bean flower porridge is rich in nutrition and delicious taste, and everyone likes to eat it. However, there are many production processes, and it is usually done less, and it is only done once in the New Year. The production process is: after the soybeans are soaked (generally 8 hours), boiled and filtered in a pot with stone grinding pulp, and then decomposed the soy milk into milky blocks with sauerkraut water, scooped out the water, gently pressed the tofu into pieces, forcefully divided into squares, mixed with underwater rice and beans and cooked semi-cooked before putting into the noodle shell. When the rice is cooked, the dryness is clear. To this day, farmers still treat this meal as a treat.
Because of the bean flower porridge production process, but also very exquisite, flat 0 more cooked "sweet pulp rice", also called soybean milk porridge, soybean milk porridge is relatively simple to do: soaked overnight soybeans in the bluestone grinding ground into a pulp, boiled, scoop off the foam, under the rice beans, rice cooked that is sweet, according to preferences can put a little sauerkraut, it becomes a delicious porridge.
4. Kimchi fish
Kimchi fish is a traditional dish of Han Chinese in Sichuan, belonging to the Sichuan cuisine family, known for its unique seasoning and unique cooking techniques, crucian carp is tender, with Sichuan kimchi boiled. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the adult dish is delicate and tender, the soup is sour and delicious, slightly spicy and not greasy; the fish fillets are tender and yellow and smooth. Salty and delicious, with strong Sichuan local flavor characteristics.
5, watercress fresh fish
Watercress fresh fish is a famous Dish of Han Chinese in Sichuan, which belongs to Sichuan cuisine. Its main seasoning is Sichuan's unique Pixian bean paste and shallots, ginger and garlic, with a strong Sichuan flavor and characteristics. The finished dish is bright red in color, the fish is tender, the taste is spicy, slightly sweet and sour. It has the effect of nourishing and strengthening the stomach, reducing water and swelling, passing milk, clearing heat and detoxification, stopping the number of coughing down, and is beneficial to all kinds of edema, edema, bloating, oliguria, jaundice, and milk failure.
Click on the link to see the previous issues:
Sichuan cuisine selection (1) - Chengdu
Sichuan cuisine (2) - Deyang cuisine
Sichuan cuisine (3) - Nanchong cuisine
Sichuan cuisine (4) - Leshan cuisine
Sichuan cuisine (5) - Zigong cuisine
Sichuan cuisine (6) - Mianyang cuisine
Sichuan cuisine (7) - Meishan cuisine
Sichuan cuisine (8) - Yibin cuisine
Sichuan cuisine (9) - Panzhihua cuisine
illustrate:
I have only listed a few of them, and I welcome additional recommendations.
At the same time, if you find an error, you are welcome to bring it up, and I am good to modify it.
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