On April 1, Mianyang City and Beibei District concluded a friendship city, and the official announcement of "Mianbei" cp was officially announced!
After the official announcement of the "Mianbei" cp, it continued to "sprinkle sugar". This time, let's order the "sugar" with the smell of fireworks and the love of it - food.
The culture and charm of the city must be related to gastronomy. Mianyang and Beibei have similar "taste codes", but they also have different tastes and surprises.
Mianyang rice noodles vs North Spring Noodles
Why is it said that Mianyang is "not Sichuan" in eating, an obvious feature is: like flour. The mianyang people's day begins 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.
Mianyang people like to eat noodles, and Beibei people are keen to eat noodles, if there is anything that can keep Chongqing people full of vitality throughout the day, it is a bowl of soup noodles in the morning.
Beibei noodles, spicy is its characteristics, in the eyes of Beibei people, a bowl of small noodles without peppers, just like eating Mandarin duck hot pot without soul. But there is such a kind of noodles, not suitable for the spicy ingredients of Chongqing small noodles, a bowl of fragrant chicken soup, enough.
Such a bowl of clear soup North Spring Noodles, salty and suitable, smooth and refreshing, refreshing and fragrant, few green and white colors, but the taste is not simple.
The precipitation of time, the polishing of skills, and the continuous innovation make The Handmade Noodles of Kitazumi always maintain the most attractive authentic taste. More than 150 years of perseverance have also made Beiquan noodles a label for Beibei.
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.
Its characteristics are yellow and bright, mellow taste, tender and delicious, fat but not greasy, which is very exciting.
It is said that only the braised fat intestines of Jiangyou are called "Jiangyou Fat Intestines", and some people have said that they have broken the sky: without the water and soil of Jiangyou, it cannot be called Jiangyou Fat Intestines at all, because it has nothing to do with Jiangyou.
Some Jiangyou people start to eat braised fat sausages in the morning, accompanied by a bowl of degreasing sour soup and tube-full rice, and the life of the day is good and comfortable.
In the Sichuan cuisine world, there is a group of CPs known as "Beauty and the Beast", that is, fat intestines and bean blossoms.
In Beibei, there is a local saying: "Beibei bean flower tutuo wine, good play but Chengjiangkou." " Beibei's bean blossoms are good in the selection of fine materials, seasonings, and exquisite craftsmanship.
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.
The most exquisite blending, by the selection of red sea pepper, pepper oil, small ground sesame oil, fine soy sauce, onion, Sichuan salt, monosodium glutamate, bean mother, lean pork and other more than 10 kinds of condiments, blended into spicy and fragrant, delicious and delicious, accompanied by wine under the rice, are the top product.
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 cuisine - Tutuo Ma Cake, the first bite is the aroma of sesame seeds, followed by the soft and sticky filling sweet feeling, a little sticky teeth but want to eat a second bite.
Tutuo Ma Cake has a history of 150 years, it first came from Su Cake, and then it was improved by the masters to have its current taste. As the name suggests, there must be a dense layer of sesame seeds on the crust, and the tutuo hemp cake must be baked into a cake with a pot, all of which are also called a pot of hemp cake.
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.
Its nutrition is better than that of turtles and turtles, so it is the top product of fish. Because there is a beauty and beauty effect of not being afraid of gaining weight, some people also compare the "sow shell" to the dragon meat in the sky.
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.
Sanxikou tofu fish to take the flower silver carp, with pickled green pepper, pepper noodles, watercress sauce fired, with delicate and tender, spicy and not dry characteristics, coupled with the local people with well water made of tofu, fish and tofu taste is more delicate and tender, so that people eat more addictive, addictive.
Anju 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.
In Mianyang Anzhou, the unique taste of "century-old shop scorched duck" makes charred duck a business card of local food culture. And beibei's corresponding food business card is jinyun drunken chicken.
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.
Play Jinyun Mountain, in the green mountains and bamboo, take a bite of the unique flavor of landmark food, this trip to Jinyun Mountain is considered to be complete.
Wowo shop bun vs kanzen bag
"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.
The buns are delicious and the filling is the key. The filling is raw and cooked pork with (fresh meat is fragrant, cooked meat oil and gas heavy), loose seeds and moist, catchy, I don't know how many Mianyang people have been stirred.
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.
The Kant Shan Bun is handmade and noodle-made with a filling of meat with sauce, horseshoe and ham, traditional water noodles, ham sausage and chicken soup, and seafood, eggs, aged vinegar and pepper in the ingredients.
Eating three foods together can alleviate anorexia and alcohol, beibei and even Chongqing are the only one, customers call it "absolute", "three absolute" from this.
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.
Tea leaves are pollution-free, pesticide residue-free, naturally pure tea, turquoise soup, mellow taste, strong aroma, resistant to brewing, and regular drinking is beneficial to health.
Using the spring buds of the Qiangzhai Alpine Tea Garden at an altitude of 2,000 meters above sea level in Pingwu as raw materials, it is a collection of thousands of years of tea making experience, combined with modern tea making technology, and carefully produced. The tea is naturally pure and is the ideal natural green drink.
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.
Jinyun sweet tea tea has a wide variety of tea leaves, each kind of tea has a unique tea aroma and taste, Jinyun sweet tea in many tea types, sweet tea with its sweet and not greasy, refreshing and pleasant taste, there is a taste.
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.
The most authentic "bell rabbit" is said to have a history of 40 years, and it must be made by the farmer to run the mountain rabbit, so that the meat is delicious and chewy.
Served with a secret soup mixed with the cooked rabbit meat, it is spicy but not dry, and only the mouth is full of fragrance. There is also a spicy and fragrant rabbit head, and a mouthful of soup flowing from the rabbit head is not enough to describe the satisfaction of the tip of the tongue!
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.
Fresh rabbit is added to the green and red peppers stir-fried together, forming a primitive spicy tone, slowly into the pot to collect the juice, delicious taste, rabbit meat is tight and tender, which is also equipped with lotus diced, and then sprinkled with a little sesame seeds, crisp and refreshing, as soon as it is served, it is overflowing with fragrance, and I understand the true meaning of this dish after eating.
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.
But don't underestimate it, turn the sign into the spicy red oil, wrap it in the dry ingredients in the dipping sauce, and eat it in one bite, so delicious that you can't stop! Before you know it, you can eat a large plate full of it, especially when you see all the cold dips together, and the feeling of being in a gourmet pagoda must be seen in person to experience.
No meat is the obsession of Sichuan and Chongqing people, Beibei people are also very 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, this aroma must be particularly unforgettable!
The above nine sets of food "cp", which group do you pick?