1, nine bowls
"Nine bowls" refers to the nine main courses at the banquet. In the past, when people got married, when their new houses were completed, when they were 10 years old, and when friends got together, they had to hold a sumptuous banquet with nine bowls of dishes for each seat. Today, people have regarded eating "nine bowls" as a synonym for catering for rural people. Today's "nine bowls" are mainly pork, supplemented by chicken, duck, fish and seaweed.
A kind of "Nine Bowls" popular in Zhu Tuo and Yongchuan Songshui includes steamed head bowls, braised pork, steamed ribs, chicken with pickled peppers and cowpeas, sweet and sour fish, glutinous rice, duck with pickled peppers and radish, crisp sweet potato and crisp soup.
Due to its proximity to Jiangjin, Luzhou and Hejiang, this "Nine Bowls" has the characteristics of "Dahebang" among the five major schools of Sichuan cuisine, and its spicy taste is slightly inferior to that of "Chongqing Bang". The salty taste is slightly stronger than that of "Chengdu Gang". Living conditions are getting better and better. In order to show the wealth and hospitality of the host, today's dishes are no longer limited to nine kinds, and the old-fashioned "nine bowls" are only left in some rural homes and farmhouses.
Step 2 simmer the meat in the soup.
Pot cover meat is a famous dish in rural areas. It combines salted cabbage, sprouts, sliced meat with bean powder and more than a dozen essences of pigs in a pot of soup, which is not only delicious, but also nutritious. This dish is very famous in Yongchuan and is sought after by many people.
It is said that more than 20 years ago, there was a butcher named Ji, my father. Every time he killed a pig in the middle of the night, he felt hungry, so he took some leftovers, offal and blood from the pig he killed, added a little pickles and cooked it in the soup. Everyone ate while drinking and found it delicious.
Over time, gradually summed up the cooking methods of noodle soup meat, forming a unique "Zhu Tuo's first noodle soup meat".
The raw materials of "Zhen Tang Meat" are all surnamed "Pig". Mainly fresh skirt meat, yellow throat, spinal cord, blood curd, vermicelli sausage, pork liver, back beef and sandwich meat. Salt buds are used as ingredients in soup. In the cooking process, lard, salt, ginger and other ingredients should be supplemented. At the same time, we should also master the cooking temperature of various raw materials.
The soup meat made in this way is delicious, the skirt is tender and smooth, the throat is broken, the back is tender and smooth, and there is no bone, which makes the diners drool and increase their appetite.
3. Yongchuan Xinghu Fish
There is a restaurant "Fishing Village" specializing in all kinds of fresh fish near the satellite lake in Shuangzhu Town, Yongchuan District. Mr. Xiong, the owner, is good at cooking dozens of fresh fish dishes with unique flavor and delicious taste. Among them, the "Xinghu Fish" he has carefully created for more than 20 years is a must, and it is the first of many dishes in this store. In 2002, it was awarded the honorary title of "Local Famous Cuisine" by Yongchuan People's Government.
"Xinghu Fish" takes wild fish in Weixing Lake as the basic raw material, well water in Huanggua Mountain as the cooking raw material, supplemented by ingredients and Shan Ye coriander. It has the characteristics of pure fragrance, no fishy smell, no dryness, no spicy taste and no monosodium glutamate conditioning.
The entrance is fresh and fragrant, the glutinous rice is tender and smooth, and the fish soup is fragrant and slightly sour and spicy, which fully shows the characteristics of Bayu cuisine and has its own unique style. It is a green dish suitable for both cool and summer, and is well received by customers. It is a must for western Chongqing cuisine.