I believe that most people think that Sichuan cuisine will not associate it with the word dessert. In fact, the traditional Sichuan cuisine of beets is very rich.
For example, sweet roasted white is made by ordinary Sichuan people, and it is one of the nine indispensable bowls in the traditional field mat. As the name suggests, tian xi is a banquet held in the countryside, which is a banquet ceremony system for weddings and funerals in rural Sichuan. Here we do not talk about the field mat, only the sweet burnt white.
Sichuan cuisine has salty roasted white, the method is like plum vegetable buckle meat (previously wrote Shengzhou bamboo shoot dried vegetable buckle meat, you can view), but the use of Yibin sprouts. Sweet roasted white is its dessert version, because the white meat is sandwiched with bean paste (or sugar sand fried with sesame peanuts), so it is also called sand meat. Pork should be selected with five flowers, cooked with brown sugar to cool, cut into two thin slices of sand slices; glutinous rice steamed and mixed with brown sugar; bean paste stir-fried with cooked lard. After that, the bean paste is sandwiched between the two slices of white meat, spread the meat slices at the bottom of the steaming bowl, and then add the glutinous rice to steam. After coming out of the pot, buckle the plate on the steaming bowl, flip it and take it out, and sprinkle it with sugar.
Chef Tang made sweet roast white in Hong Kong
Pork has been used in beets for a long time, and both Chinese and Western, but using so much white meat to make beets is unique to Sichuan cuisine. The fat has been steamed to melt, moisturizing the bean paste and glutinous rice, making every bite fresh and sweet. Master Deng's sweet roasted white homemade is not simple, which amazes friends who eat it for the first time. If it is a high-class banquet, the pork can also be rolled in bean paste to make a more complex form of longan sweet roasted white.
Longan vegetarian sweet roasted white made by Shaocheng Snack, replacing pork with radish, picture from "Chinese Famous Dishes Collection"
Then there is the Sichuan dessert called Babao Pot Steaming, which is made only of flour (glutinous rice flour can also be added), but it is soft and sweet when finished. Heat the pot with enough lard, fry the flour under the oil heat, until golden brown, add water to an appropriate amount, fry until the water and oil are mixed well, and then add sugar to taste. Finally, add lilies, walnut kernels, lotus seeds and honey cherries and stir-fry well.
Master Deng made the eight treasure pot steaming
This dessert may originate from the housekeeper dessert sanbu stick in Beijing's Lu cuisine famous shop Tongheju. However, the three do not use a batter mixed with eggs and too white powder, and when stir-frying, there is no water, and there is no eight treasure material.
Tongheju's Three Non-Sticks, Picture from "Chinese Famous Dishes Collection"
This dish was famous in the early years by a halal restaurant in Chengdu, and may have been introduced to Sichuan with northern merchants. The original method was to mix the batter and then fry it, then put it in a bowl to steam, and the guest ordered it and then took it out and put it on the plate, so it was called pot steaming. Later, the production method was improved, that is, fried and eaten, no longer steamed, but the old name was used.
Chengdu Shaocheng old shadow
The eight treasure pot steaming reflects the characteristics of Sichuan cuisine, and the rose pot is also fried. Pan frying originated from the northern snack fried dumplings, using bean noodles. Later, it was improved by Lu cuisine chefs to become a pot frying and became a dessert; the banana pot frying in Beijing Cui Hua Lou was very famous that year.
After this dish enters Sichuan cuisine, the preparation method is much the same. Mix the egg flour and water bean flour and fry the batter, then sit in a greased dish, cool and solidify, cut into long strips, wrap the dried bean flour and fry until golden brown, and then add the frying strips and sugar roses in the pan until they are bubbly when the sugar is boiling until it is large.
The rose pot made by Master Deng is fried crispy on the outside and tender on the inside
At that time, Jiang Kong Yin (1864-1952, previous articles have introduced Jiang Kong Yin many times, can be viewed) in the capital inspired by this fried dumplings, improved into a version that includes the broth wrapped and fried, becoming a classic Cantonese dish TaiShi Ge slag.
Master Tang came to Hong Kong this time and also made snowflake peach puree. It's also a dessert stir-fried in lard, but with a batter of cornmeal (the lazy version uses sliced toast), egg yolks, and water. Peach refers to walnuts, in addition to some sugar cherries, water chestnuts and other accessories. Snowflakes are the egg whites that are sent, or "Goryeo paste" in the north. At the high-end feast, the chef will also spell some auspicious patterns and words on the snowflakes.
This time, Master Tang made snowflake peach puree in Hong Kong
There are many traditional Sichuan desserts, such as bose oil cake, net oil date roll, longan loquat jelly, etc., which will not be repeated in the space. In short, Sichuan cuisine has a variety of flavors, in addition to salty, sour, bitter and spicy, there are sweet and sweet.
Loquat jelly made by RongYuan Park, picture from "Chinese Famous Dishes Collection"
October 24, 2021 in Hong Kong
This article was originally published in the October 29, 2021 supplement of the Ta Kung Pao
The original text of the Ta Kung Pao
Restaurant information
Name: Tang Kee (Wan Chai)/Tang Kee Sichuan Cuisine (Tsim Sha Tsui)
Address: 2/F, Willy Commercial Building, 147-149 Queen's Road East, Wan Chai / Victoria dockside k11 musea, 18 Subali Road, Tsim Sha Tsui
Tel: 2609 2328/2545 3288
Category: Sichuan cuisine
Per capita: 400hkd+ per day / 800hkd+ for chef Tang's private table menu in Hong Kong
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