Origin: Luzhou, Sichuan, China.
Features: rich in fragrance, soft and sweet, crisp outside and tender inside.
Technology: Using glutinous rice, rice and brown sugar as main raw materials, and Ba Huang leaves and palm leaves as auxiliary materials. The preparation method is as follows: put glutinous rice and rice into two pots respectively, wash them, soak them in cold water, and drain the water separately. The soaked rice is ground into rice slurry with clear water and put into a pot, and steamed brown sugar and osmanthus flowers are added and mixed to make brown sugar rice slurry. Steaming glutinous rice in a cage with high fire, pouring it into brown sugar rice slurry while it is hot, mixing well, naturally stewing for half an hour with a cover, collecting the juice, dividing it into blank blocks, wrapping it into a cuboid with washed Ba Huang leaves, tying both ends with palm leaves, and wrapping it in turn. Put it in a cage, steam it with high fire 1 hour, then boil it in water 1 hour, and take it out and eat it directly. If stored, take it out and put it in a ventilated place. When eating, take it out, cut it into pieces, steam it in a cage for 5 minutes, or fry it in an oil pan into crispy Ba Huang slices, which will lose the flavor of Ba Huang.
■ Guanghan silk wrapped rabbit
Origin: Guanghan, Sichuan, China.
Technology: Guanghan silk-wrapped rabbits choose live rabbits with plump subcutaneous fat, aim at the carotid artery, kill them with a stick, and immediately hang them with hemp rope to peel them. Peel the skin quickly before the blood is completely coagulated, and cut the skin from the hind legs to avoid hurting the meat. After the skins of the two legs are torn off, cut off the tail, gently cut off the skin from the hip with a knife, pull it to the neck with your hands, then cut off all the rabbit skins, then cut open the chest, chop off the feet and claws, wash it with clear water and put it into the jar. Every 100 fresh rabbits use 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 2. A layer of rabbit and a layer of auxiliary materials are stacked layer by layer, with heavy salt on the head and legs and light salt on the waist. After a day, turn it upside down, marinate for another day, and then add soy sauce, lobster sauce, soybean oil, sugar and other accessories. Other seasoning monosodium glutamate, pepper, pepper, spiced powder, etc. Mixing, grinding into fine powder, concocting into paste, and evenly spreading on fish cavity and deep muscles of legs. At this time, you can use a hemp rope about 2.5 meters, from the hind legs to the front neck, and the abdomen should be rounded until it is tied tightly and tied into a thin cylinder. After winding, put it in a ventilated place for cooling, and wait 1 to 3 days to get the finished product. Generally speaking, the way to eat is to take it out, rinse it with warm water, chop it into large pieces, and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.
Features: ruddy color, tender meat, long umami, high protein and low fat.
■ noon
Origin: Yibin, Sichuan, China.
Technology: When making, wash glutinous rice and rice, soak them in clear water for one day, drain them, add clear water to grind them into pulp, put them into cloth bags, and control the water to make pulp powder. Soak the shrimps a little and cut them into small pieces. Cut the ham into small particles; Wash bean sprouts and cut into fine powder. Stir-fry sesame seeds and grind them fine. Cut the leaves of a local wild plant called boat leaf into packages 5 inches long and 3 inches wide. Wash the pork, chop it into granules and put it on a plate. Add pepper, pepper powder, soy sauce, sprouts, ham, shrimp, cooked lard, monosodium glutamate, Shaoxing wine and Sichuan salt and mix well to form salty stuffing. Mix sugar, cooked flour, orange cake, rock sugar, cooked lard and sesame powder into sweet stuffing. Boil water in a pot, knead it into a round cake with hanging pulp powder, and cook it in a pot. Take it out and put it in the basin. Add the remaining pulp powder and knead evenly. Divide the kneaded pulp powder into ingredients, wrap it with sweet and salty stuffing, knead it into a circle, coat it with a layer of cooked rapeseed oil, wrap it in boat leaves and steam for a quarter of an hour, and make a delicious lunch cake.
■ Arch surface
Origin: Jianyang, Sichuan, China.
Name: Paifangmian is a snack handed down from Wang Chengjun, jianyang city. It is named after it was originally sold under the stone archway in Wang Miao, this county.
Technology: The production method is to clean pork and cut it into mung bean-sized particles. Blanch fresh vegetables in boiling water and let them cool. Chop the watercress. After crucian carp is treated, chicken bones, pig bones and shrimps are put into a pot, and appropriate amount of water is added to boil into fresh soup. Then take out the bone and put it aside. Put the wok on high fire, add rapeseed oil, add meat and stir fry, then add Jiang Mo, Sichuan salt and spicy bean paste, stir fry until the fragrance is overflowing, and then add fresh soup and pepper to make minced meat noodles. Put soy sauce, Chili oil and chopped green onion in a bowl. Put the boiling pot in the sun, put the noodles in and cook them, scoop them into a bowl, add some fresh vegetables, pour the seeds of SAO, and pour the sesame oil, and it will become the memorial archway noodles that pigs, chickens and fish eat with smooth noodles, crispy sesame oil and good taste.
■ Spicy beef
Origin: Vu Thang, Sichuan, China.
Technology: Good choice of spicy beef. Each young cow can only choose 10 kg of calf muscle, and remove the tendons before cooking. First, cut the cooked tender meat into pieces along the silk, add spices, put it in a pot, season it with slow fire, simmer it until it is nearly cooked, and take it out of the pot to collect sweat; Slice the cross section with a horizontal knife, mix the meat with the prepared fragrant juice, put it in a pot, roast it with slow fire, stir-fry it quickly in a small pot until the juice doesn't paste the bottom and the meat doesn't stick to the pot, so that the juice soaks the meat, and when the juice is completely dry, take it out of the pot and cool it; Finally, the meat slices are immersed in the oil pan and the meat is crispy by slow fire. When the oil permeates the surface and the meat is bright and golden, quickly take it out of the pot, sprinkle with spicy and sweet spices while it is hot, and stir quickly to make spicy beef.
Function: Spicy beef can be kept fresh and delicious for a long time. Suitable for all ages, the more you chew, the stronger you get. It goes well with wine, and you can enjoy snacks and feasts in Kaya Hall. Travel picnics, gifts to relatives and friends, are all suitable.
■ Walnut cake
Origin: Guangyuan, Sichuan, China.
Legend: More than 65,438+0,000 years ago, when Liu went out to war, he made "walnut cake" with walnuts and flour as dry food for marching and fighting. Since then, people have continuously improved it, and "walnut cake" has now become a good snack.
Technology: Walnut crisp is made of first-class walnut kernel as raw material, and then a proper amount of sesame seeds are added to grind it into pulp. The fermented flour is coated with pepper and salt to make round cakes, and then baked in the oven to make walnut cakes. If it is rolled into thin slices and baked, it is called "crispy".
Features: "Walnut Crisp" is crisp and fragrant, golden in color and very delicious.
■ Amitabha wind ice cream
Origin: Lu Xian County, Sichuan, China.
Overview: Mi Tuofeng ice cream is made of high-quality glutinous rice, fresh pork suet and high-quality white sugar through fine processing. This product is named because it is white and crystal clear and looks like snowflakes in the wind. It is not only beautiful in appearance, white and crystal clear, as thin as paper, but also crisp, oily but not greasy, sweet and delicious, and easy to digest. This is a nutritious food.
■ Bright fish floss
Origin: Lu Xian County, Sichuan, China.
History: During the Guangxu period of the Qing Dynasty, Jiang Xinyuan, the catering chef of Empress Dowager Cixi, came to Luzhou and set up a food processing workshop in Lu Xian Tile Factory to make fish floss according to the method of making palace food, which was very popular.
Technology: Bright fish floss uses high-quality fresh fish and fresh lean pork. Descaling, eviscerating, removing blood stains, steaming and removing spines from fresh fish, cutting fresh lean pork into strips, adding ginger, cuttlefish and appropriate amount of water, mixing and baking, cooking and deboning, then mixing and stirring the fish, adding pepper and salt, drying in medium fire, and stir-frying with slow fire until burnt.
Features: Bright fish floss is light yellow, shaped like short catkins, melted in the mouth, fragrant and fishy, long and refreshing, easy to dry and digest, and it is a nutritious food with high protein and low fat.
■ Zigong Huobianzi Beef
Origin: Zigong, Sichuan, China.
Technology: Select lean beef hind legs, slice them with a hob, and spread them on an iron flat pit for baking. Brush the spice paste mixed with salt, cinnamon, Amomum fruit, star anise, clove, Gan Song, fennel, ginger and pepper back and forth on the beef slices until the meat slices are purplish red, mellow and crisp, and then brush a layer of sesame oil to dry. Put the dried fireside beef in a ventilated and light-transmitting place, even if it is placed for three to six months, it will not change color or taste. Put it in a cage and steam it a little while eating. Add a little pepper, Chili oil, monosodium glutamate and other seasonings to taste, and serve.
Features: thin and transparent, fresh and fragrant, soft and delicious, with a long aftertaste.
■ Xindu Osmanthus Jelly
Origin: Xindu, Sichuan, China.
Technology: Dry glutinous rice in the shade, stir-fry with quick fire, sieve, grind into fine powder, and mix with steamed rich flour to make cake noodles; Then make stuffing according to the proportion of ingredients. When making, spread a layer of flour on the bottom layer, then put the stuffing, spread a layer of flour, tighten and flatten it, and cut it into rectangular strips with a knife to make Osmanthus Jelly. Osmanthus Jelly asked that the rice noodles be steamed until brown. Osmanthus fragrans should be squeezed out of bitter water, not smelly; The molding requires four corners, the cake surface is like a piece of white jade, no spots are seen, and the filling is osmanthus yellow.
Features: It has the characteristics of white powder, fine slag, no contact with oral cavity and rich Gui Xiang.
■ Xindu chicken sauce noodles
Origin: Xindu, Sichuan, China.
Technology: During production, a number of live chickens are slaughtered, unhairing, disembowelled, washed with clear water, then simmered with low fire for 65438 0.2 hours, filtered to get their original juice, mixed with a certain amount of special flour, evenly stirred with chicken juice, so that the chicken juice can penetrate into the flour, then pressed into thin slices, cut into thin strips and dried.
■ Ye Ba Er (Ya Ba Er)
Origin: Xindu, Sichuan, China.
Variety: stuffing is divided into sweet stuffing, peach kernel, rose, sesame, jujube paste, bean paste and osmanthus; Salty stuffing includes sausage, ham, golden hook, fresh meat and so on.
Technology: When making, the glutinous rice and rice are washed and swelled, and the mugwort leaves are added and ground into pulp powder. Add brown sugar and cooked lard, knead evenly, and make leather. Wash banana leaves and blanch them in boiling water. Stir-fry flour with low fire, stir-fry walnut kernel and cut it into fine particles, wash pig's suet and cut it into pieces, add white sugar and mix well to make sugar stuffing. Cut pig fat and lean meat into mung bean-sized particles, cut bacon into fine powder, wash sprouts and cut into fine powder, heat rapeseed oil with medium fire and wok, stir pork particles, add minced bacon, sprouts, sweet noodle sauce, soy sauce, Shaoxing wine and pepper, stir well, and add monosodium glutamate to make salty stuffing. Divide the evenly mixed leather into preparations. Before packaging, cut banana leaves into 3-inch squares and brush them with oil. When wrapping, only three sides are wrapped in the middle, and the top is not wrapped. After wrapping, put the unwrapped ones in the cage and put them evenly. Put them in a boiling pot and steam them for a quarter of an hour. Ye Er dam glutinous rice is soft and tough, and the stuffing tastes sweet and salty. When you eat, you don't stick to your teeth, leaves or chopsticks, which is also considered as "three non-sticks".
■ Broken buns
Origin: Wenjiang, Sichuan, China.
Technology: Mix flour with water and yeast evenly, and ferment for several hours to make dough. Add lard to the remaining flour and stir well to form ghee. Slice pork, shiitake mushrooms, shrimp skin and magnolia officinalis into small particles as big as mung beans. Put the casserole on high fire, pour a little cooked lard, add pork and stir-fry the scattered seeds, then add magnolia slices and mushrooms and stir-fry, add soy sauce, pepper, Shaoxing wine, Sichuan salt and water soaked in shrimp, and stir-fry until the right time. Then add shrimp and monosodium glutamate and mix well to make stuffing. After filling, knead the dough evenly with baking soda, knead it into strips, divide it into preparations, wrap the dough into crispy noodles one by one, flatten it, roll it into a tongue shape, roll it into a tube shape, fold both ends back and overlap into three layers, flatten it, roll it into a "bird cage" shape, put it into a cage, put it into a boiling water pot, and steam it over high fire. The crispy steamed stuffed bun with white color, distinct layers, soft skin and tender foam, and delicious oil is ready.
■ crispy salt and pepper pot helmet
Origin: Wenjiang, Sichuan, China.
Technology: Knead flour, rapeseed oil and pepper powder into uniform crispy noodles, then prepare an instant noodle and dye some sesame seeds red and green. Mix the remaining flour with yeast and water, then add instant noodles and knead well. After fermentation, Sichuan salt and baking soda are added, kneaded evenly and divided into preparations. Knead each dose evenly, wrap it in a dough bag, flatten it, roll it into a rectangle from both sides, fold it in two layers, roll it several times and repeat it twice. Finally, roll it into a rectangle, roll it into a cylinder, flatten it, bend both ends to the middle, and knead it into a round cake. The front of the cake is evenly stained with red and green sesame seeds to make a green pot helmet. Heat the tobacco seeds, smear some rapeseed oil, add the green ones, turn them over in time and bake them until cooked. This kind of pot helmet is salty and spicy, and its skin is crisp and fragrant.
■ Sichuan Deng Ying Beef
Origin: Daxian County, Sichuan, China.
History: During the Guangxu period of the Qing Dynasty, there was a migrant named Liu in liangping county, Sichuan Province, who settled in the county and engaged in roasted meat and braised pork. At first, the spiced beef slices he made were thick and hard, chewy, and easy to plug, and the market was not smooth. Later, Liu thought day and night and improved step by step. He cut the beef into big and thin pieces, salted it first, then roasted it on the fire, and sprinkled sesame oil when selling it. This kind of beef is crispy and delicious, which is very popular in the market. The businessman surnamed Liu made a fortune because of his prosperous business. Others saw that it was profitable and copied it one after another. Deng Ying beef has gradually become a famous product in Sichuan.
Allusion: According to legend, Yuan Zhen, a poet in the Tang Dynasty who served as a court supervisor, was demoted to Tongzhou Sima for offending eunuchs and conservative bureaucrats more than 0/000 years ago. One day, Yuan Zhen went to a hotel to drink. The beef slices in the appetizer are thin and fragrant, and there is no residue in the entrance. He was deeply impressed and immediately named it "Deng Ying Beef". Light and shadow, that is, shadow play, uses light to project the silhouette of a person made of animal skin or cardboard onto the curtain. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.
Features: it tastes spicy and delicious, and its color is bright. It is a famous Sichuan product with the same reputation as Pixian douban, Fuling mustard tuber and Yongchuan douchi.
Technology: The ingredients and production method of Sichuan Deng Ying beef are as follows: select the yellow cattle, the legs are clean and lean, without touching raw water, the fascia is removed, the joints are neatly trimmed, and cut into very thin chunks. Wipe the sliced meat with fried and ground salt, roll it into a tube, put it in a bamboo basket and put it in a ventilated place to dry the blood. Spread beef jerky slices on the back of the bamboo basket, put them on charcoal fire to dry the water vapor, put them in a cage for half an hour, then cut the meat into pieces one and a half inches wide with a knife, steam them for another half an hour, and take them out to cool. Cook the vegetable oil, add a little ginger and pepper, and move the oil pan away from the fire. 10 minutes later, put the pot on the fire again and take out the ginger and pepper. Then spread the rotten sauce evenly on the beef slices and fry them in the oil pan. When frying, stir gently with a shovel. After the beef slices are fried thoroughly, move the oil pan away from the fire and take out the beef slices. Leave the cooked oil in the pot, add the spiced powder, sugar, pepper noodles and pepper noodles on the fire, add the beef slices and stir well, take out the pot, add monosodium glutamate and cooked sesame oil, mix well and cool.
■ Xu Fu's rotten eggs
Origin: Yibin, Sichuan, China.
History: 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 drive away the epidemic and strengthen the body. 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 "telling the family to ruin the egg." During the Guangxu period of the Qing Dynasty, Xu Fu's bad eggs began to be produced commercially, and the quality was greatly improved. By the early years of the Republic of China, the production technology and flavor characteristics of Xu Fu's rotten eggs had basically taken shape and had a certain production scale. Only four bad guys' workshops, namely Daoxiang Village, Sun Zhixiang, Wuxiangzhai and Tianfu Seven, have an annual output of more than 200,000, and their products are sold to Sichuan, Shanghai, Hong Kong, Macao and Nanyang.
Features: Eggs are soft and tender, bright red in color, long in wine flavor and rich in nutrition.
Technology: Yibin's "Xu Fu Lao Villain" is made of fresh duck eggs after bad pickling. In the process of pickling bad eggs, there are three processes and more than a dozen processes, among which the process of knocking eggs is the most stringent. You must tap the eggshell gently with a bamboo stick with a thick little finger, and the eggshell is slightly broken and the egg membrane is intact. It takes one year from production to storage, and it tastes better after more than three years.
How to eat: The way to eat "Xu Fu's old rotten eggs" is very special: first put the rotten eggs in a plate, add some sugar, then drop a little white wine and stir them with chopsticks. After eggs, sugar and wine are integrated, you can eat slowly and drink slowly. The taste of wine is very unique.
Award: 1982, which was rated as high-quality special food by the Ministry of Commerce.
■ Tongjiang tremella decoction
Origin: Tongjiang, Sichuan, China.
Technology: When making tremella, first soak the hair in warm water, then remove sawdust impurities, ears and feet, tear the big flowers into small pieces, then wrap them in clean gauze, gently rub them, and then rinse them with clear water. After the water soaked in tremella is clarified, it is filtered with gauze and then soaked in raw water. Peel pork suet and chop it into small pieces. Add water to the pot, put it on the fire, add water soaked in tremella, rock sugar powder and white sugar, and boil to clean the foam. Stir the egg white, pour it into the sugar water, and boil it to remove the foam. Repeat this twice until the sugar juice is clear. Evenly add tremella, sugar water and pig's suet oil particles into a porcelain bowl, seal the bowl mouth with leather paper, put it in a cage and steam for a few hours with high fire until tremella is steamed into jelly.
■ Jianmen ham
Origin: Jiange, Sichuan, China.
Technology: The production time of Jianmen ham is generally the best in beginning of spring from the first year to the second year of the winter solstice. Choose pig hind legs with thin skin and thin feet, and the leg fat is fresh. When curing, use 8 kg of salt per 100 kg of fresh leg meat. At room temperature, salt is generally used for six times. Sprinkle it once a day. Wipe off the old salt and sprinkle new salt every time, so that the salt can be sprinkled evenly and packed neatly in a certain order for inspection. When the leg meat is cured. Just wash it in time. Sun your legs for 5-6 days in winter and 4-5 days in spring until your skin is tight and red. After the legs are dried, they are fermented for 2-3 months. The hanger time is generally around the Qing Dynasty. After the fermentation is completed, take them off the shelves one by one and set them. After trimming, hang it on a shelf to continue fermentation. Take it off after midsummer, which is the finished product.