Another weekend, this week's 2017 Tsingtao Beer "Sichuan Taste • Food ShangWeiLai" catering theme cultural activities, the champion and runner-up voted by netizens is about to be revealed, this store may be familiar to many old Chengdu, because it is in Chengdu has been rooted and sprouted for 19 years of Bian's vegetable root fragrance.
For Sichuanese, kimchi, which is an indispensable embellishment on the dinner table, does not need too much, but it must be there. But here, the supporting role becomes the home field, kimchi is not only a weapon for cooking, but also the soul of each dish, so it is absolutely not an exaggeration, because there are kimchi in almost every dish here, and kimchi is needed to enhance the flavor.
The original history of the creation of "Cai Gen Xiang" is said to be somewhat legendary. In the early 1990s, the late founder Bian Ke and his son Bian Jun purchased raw materials in a township in Wenjiang, and lunch was eaten in a chicken feather shop in the town, but it was this meal that made Bian Ke suddenly come to inspiration, and the kimchi on the table was the most authentic home-cooked small dish in Sichuan, almost everyone had it, and everyone loved it. And the simplicity and authenticity of kimchi can best arouse people's passion for family affection, nostalgia and folk cuisine, why not make a fuss about kimchi?
Therefore, he imitated Liu Bei's "Three Gu Maolu", impressed a folk kimchi master with sincerity, and learned the secret recipe of kimchi from him.
The "old jar of vegetable roots" is a mixture of pig ears, pig tails, chicken feet and colorful seasonal vegetables. Meat and vegetarian dishes complement each other with a long aftertaste. Kimchi every family has, but the taste is not the same, in detail, direct consumption, and used to make condiments, the selection of ingredients, brewing methods, the length of time, completely different.
I am afraid that the difference can only be experienced after tasting it.
Sichuan Radio and Television Reporter: Wang Jing, Wen An
Editor: Ding Wanlin
Intern: Chen Hong