Top Ten Foods in Yongchuan? Yongchuan is a prefecture-level city in Chongqing with a long history. There are very beautiful scenery and many special foods here. Let's take a look at the specialties of Yongchuan.
Yongchuan Xinghu Fish, Jiuwan, Braised Soup Meat, Yongchuan Sausage, Zanthoxylum Tangyuan, Shredded Noodles, Honghe Fingered Hunan and Jiangxi, Yongchuan Preserved Eggs, Yongchuan Osmanthus Jelly, Yongchuan Sweet and Sour Fish, Chuanliang Spicy Brochette, Wubanqiao Qiaotou Cold Shrimp and other Yongchuan cuisines include: Yongchuan Xinghu Fish, Jiuwan, Braised Soup Meat, Yongchuan Sorghum Wine, Yongchuan Douchi, Yongchuan Sausage, Yongchuan Osmanthus Jelly and Pepper.
"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 no irritating seasonings such as pepper and pepper, no monosodium glutamate conditioning, pure fragrance, no fishy smell, no dry spicy taste and delicious taste.
Yongchuan, with a history of thousands of years, is also a place where Bayu culture blends.
Chongqing Yongchuan specialty dishes mainly include "Nine Bowls", soup meat and Yongchuan "Xinghu Fish".
1, "nine bowls" and "nine bowls" refer 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 consists of steamed head bowls, braised pork, steamed ribs, pickled cowpea chicken pieces, sweet and sour fish, glutinous rice, salted radish duck pieces, crisp sweet potato pieces 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.
2. Duck Soup Duck Soup 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 pot soup meat, forming a unique "Zhu Tuo."
The first soup is 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, fresh ingredients such as lard, salt and ginger 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, with tender skirt, broken throat, tender back and no bones. Full of a pot, served on the table, so that diners drool, appetite greatly increased.
3. Yongchuan "Xinghu Fish" There is a restaurant "Fishing Village" specializing in all kinds of fresh fish in Weixing Lake, 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. And there is no irritating seasoning such as pepper and pepper, and there is no monosodium glutamate conditioning. It has the characteristics of pure fragrance and taste, no fishy smell, no dry spicy taste, broken ears, chicken offal, duck tongue, nose tendon, chicken ass, bullfrog, fat sausage, red bean flower and delicious taste.
Yongchuan is one of the top ten cuisines in Sichuan and Chongqing, including Yongchuan Osmanthus Jelly, Yongchuan preserved egg, Yongchuan lotus root, Yongchuan douchi, Yongchuan splash, Yongchuan sorghum wine, Yongchuan sausage, loose-irrigated salted peanuts, loose-irrigated salted cabbage, Wu Wen watermelon, Linjiang children's vegetable, cucumber sorbet, Xinghu fish, pepper soup garden, loose-irrigated healthy vinegar and so on, all of which are iconic products of Yongchuan.
Top Ten Foods in Yongchuan?
Yongchuan is a prefecture-level city in Chongqing with a long history. There are very beautiful scenery and many special foods here. Let's take a look at the specialties of Yongchuan.
Yongchuan Xinghu Fish, Jiuwan, Braised Soup Meat, Yongchuan Sausage, Zanthoxylum Dumplings, Shredded Noodles, Honghe Fingered Hunan and Jiangxi, Yongchuan Preserved Eggs, Yongchuan Osmanthus Jelly, Yongchuan Sweet and Sour Fish, Chuanliang Spicy Brochette, Wubanqiao Qiaotou Cold Shrimp, etc.
Yongchuan cuisine includes: Yongchuan Xinghu Fish, Jiuwan, Braised Soup Meat, Yongchuan Kaoliang Liquor, Yongchuan Douchi, Yongchuan Sausage, Yongchuan Osmanthus Jelly, Pepper Soup Garden, Yongchuan Preserved Eggs and Sichuan Grain Spicy Brochette.
"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 no irritating seasonings such as pepper and pepper, no monosodium glutamate conditioning, pure fragrance, no fishy smell, no dry spicy taste and delicious taste.
Yongchuan, with a history of thousands of years, is also a place where Bayu culture blends.
Chongqing Yongchuan specialty dishes mainly include "Nine Bowls", soup meat and Yongchuan "Xinghu Fish".
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 consists of steamed head bowls, braised pork, steamed ribs, pickled cowpea chicken pieces, sweet and sour fish, glutinous rice, salted radish duck pieces, crisp sweet potato pieces 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 pot soup meat, forming a unique "Zhu Tuo."
The first soup is 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, fresh ingredients such as lard, salt and ginger 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, with tender skirt, broken throat, tender back and no bones. Full of a pot, served on the table, so that diners drool, appetite greatly increased.
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 no irritating seasonings such as pepper and pepper, no monosodium glutamate conditioning, pure fragrance, no fishy smell, no dry spicy taste and delicious taste.
Broken ear root, chicken offal, duck tongue, nasal muscle, chicken butt, bullfrog, fat intestine, red bean flower, rabbit skull, brain flower.