Historical allusions of Sichuan cuisine
Spicy hot bean curd
Sichuan traditional famous dishes were founded in the early years of Cecilia Yip in Qing Dynasty. At that time, there was a Chen restaurant in Wanfuqiao, the northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu. She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu she cooked is spicy, spicy, tender and delicious, and it is very popular. The more people eat, the more addicted they become, and their reputation gradually spreads. Because she has several pockmarked faces, she is called Mapo Tofu, which is famous all over the country.
Braised pork slices in brown sauce
Sichuan famous dish, also called boiled shredded pork, is said to be the main course of Sichuanese on the first and fifteenth day of the first lunar month. At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.
Pork lung new Chili sauce
It is said that there is a man named Guo Chaohua near Shaocheng, Chengdu. Together with his wife, he is engaged in manufacturing and selling cold beef and lung slices. The couple did it themselves, walking around the streets and selling baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After the couple opened the store, they paid more attention to the materials, and replaced the original single lung with beef, heart, tongue, stomach and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.
Sichuan maoxuewang
70 years ago, there was a butcher at ciqikou ancient town Water Terminal in Shapingba, Wang Xing, who treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.
Chengdu Dandan Noodles
Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk the streets in Chengdu, used a copper pot to separate two squares, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.
The historical origin of Sichuan cuisine
Tossed Clear Noodles in Chili Sauce
Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack. Since the appearance of dry powder in northern Sichuan in the late Qing Dynasty, it has been well-known in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor, and has been passed down to this day.
Dragon Wonton —— A Treasure in Sichuan Snacks
Zhang Guangwu, who was founded in the "Mihua Teahouse" on Chunxi Road in the 1940s, discussed with other guys to open a joint-venture wonton soup shop, which was named "Dragon Wonton Soup". The main features of Long Wonton are: thin skin, tender stuffing and fresh soup. Parchment paper is made of super flour with a little ingredients, and slowly kneaded into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton is made of chicken, duck and pig through stewing. The original soup is white, thick and fragrant. (Note: Wonton is the "Wonton" in the north, and Guangdong and Guangxi are called "Wonton")
Old rotten eggs
Xufu aged rotten eggs are produced in Yibin, Sichuan. The eggs are soft and tender, bright red in color, long in fragrance and rich in nutrition. According to legend, during the Tongzhi period of the Qing Dynasty, there was a Chinese doctor outside the west gate of Xufu who liked to drink cellar wine as a way to keep fit. In order to prepare wine for a long drink, he brewed cellar wine every year and used to put a few duck eggs in the wine to prolong the storage time of cellar wine. Once, he found that duck eggs were soaked in cellar wine, and the eggshells softened and fell off, and the egg membranes were intact, with pleasing colors, fragrance and delicious taste. So, he told his relatives and friends about this discovery and tasted it together. The eaters all called it beautiful. Afterwards, everyone scrambled to copy, which was the earliest "bad guy telling". During the Guangxu period of the Qing Dynasty, Xu Fu's bad eggs began to be produced commercially, and the quality was greatly improved. Processing technology and flavor characteristics of Xufu rotten eggs in the early Republic of China
Kung Pao Chicken?
Sichuan traditional famous dishes. Stir-fried with diced chicken, dried peppers, peanuts, etc. Legend has it that it was named after the creation of Ding Baozhen, the chef of Bao Gong in the late Qing Dynasty. It is characterized by fresh and elegant fragrance, spicy but not dry, slightly sweet and sour.
Ding Baozhen, a native of Pingyuan (now Zhijin), Guizhou Province, was a scholar in Xianfeng and paid attention to cooking. When he was the governor of Shandong Province, he hired dozens of famous chefs as home-cooked dishes, and often asked for a dish of "fried diced chicken" when entertaining guests. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined with the spicy customs of Sichuan, and improved it to entertain guests, which was very popular. The post-cooking method leaked out and was adopted by the restaurant. Ding Baozhen was once named the Prince of Shaobao (honorably called Bao Gong) in Qing Dynasty, and this dish was named "kung pao chicken". Now it has swept the country. There are slight differences in varieties from different places, such as Kung Pao diced meat, which turns chicken into diced meat.
Hot and sour tofu pudding
Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history. To make tofu, you need to choose the best soybeans, soak them in well water or river water, then grind them into slurry, filter bean dregs, boil them and pour them into wooden barrels. Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.
Laitangyuan
Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.
Qiaojiao beef
According to legend, in the early 1930s, people were poor and sick. There is an old Chinese doctor in Leshan who is good at Chinese herbal medicine and proficient in ambiguity. The old man, with the heart of saving the world and saving people, boiled medicine in a hanging pot by the river in Suji Town, Leshan, helping passers-by. When Dr. Luo meets, this soup can prevent diseases and quench thirst. Some people even drank several bowls to satisfy their cravings, so Dr. Luo washed the intestines and tripe discarded by large families and put them in the soup pot, adding some seasoning. The cooked taste is delicious, the wine drinker Luo Yi keeps coming, and the soup pot by the river is already in supply. Later, the younger generation followed Dr. Luo's cooking method and went to the market to set up stalls to sell. At first, the operator put a table without a stool, so he tied a rope at the foot of the table to sell soup to the guests. The guest put one foot on the rope and ate the soup with the other hand, so it was named Tiaojiao beef soup.
"Sange Fish Head" Hotpot
According to legend, during the Qianlong period, a fisherman lived in an unknown town in Qingbaijiang, Chengdu. The clever and filial sons of the old couple always think of new ways to honor their parents. He used the Hualien fish head he usually threw away to make soup, but the more he cooked it, the more fragrant it became. He thinks that his hometown people like to eat spicy food to drive away the moisture. Making this fresh soup spicy will definitely make their parents happy. So he fried the ingredients according to the traditional craft, mixed with white soup, and made red and spicy fish soup for dinner. It's fragrant and spicy, without losing the flavor of fish. After my parents and brothers tasted it, they were full of praise. Its practice was also circulated in the town, and it was taken out of the town by the busybodies, and it was called the "three elder brothers fish head" hot pot.
Slag inspection surface
"Zhazha Noodles" in Ma Yang Town, Chongzhou, Sichuan is a household name in western sichuan bazi. From Ma Yang Town to the counties around Chengdu, and even in some big cities such as Beijing, Shanghai, Shenzhen, Han and Lanzhou, there are snack bars with the signboard of "Zhazha Noodles". The origin of the name "Zhazha Noodles"-its founder Cha Fang Shu fried the unsold wonton stuffing and used it to make noodles the next day. Because it is thin, crisp and fragrant after frying, although it looks like slag, it tastes particularly delicious and crisp, and customers like to eat this kind of "slag noodles with minced meat". Over time, people simply call it "slag surface". Because the surname is checked, it is called "slag surface". The reason why Zhazha noodles are famous is not only its unique name, but also its color, fragrance, taste and uniqueness.
Leshan Dongpo cuttlefish
Dongpo cuttlefish is a traditional Sichuan dish. Dongpo cuttlefish in Leshan, Sichuan, is said to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is a black-skinned fish with a small mouth, long body and much meat, which is produced in Minjiang River and Wulong Mountain Scenic Resort at the foot of Lingyun Mountain in Leshan, Sichuan. It was originally used for cooking in the local area, but it is not famous. According to legend, Su Dongpo, a poet of the Song Dynasty, often went to Lingyunyan to wash inkstones when he was studying in Lingyun Temple. The fish in the river ate its ink, and its skin was thick and black, like ink. People call it Dongpo cuttlefish, and it has been famous in the whole province since then. Together with Jiangtuan and Fat Snake, it has become the three famous fish in Chuanjiang and a famous product in Leshan, enjoying a good reputation at home and abroad. Chinese and foreign tourists who come to Leshan, Sichuan now like to taste this dish.
Allusions to boiled beef