All About Yibin Snacks_Summary of Yibin Special Snacks and Foods
Yibin, Sichuan Province, a national historical and cultural city, famous for its five-flavor liquor, Wuliangye, which originated here. The developed liquor industry makes Yibin a truly "Chinese Liquor Capital". Yibin is one of the earliest and longest-standing cities in the upper reaches of the Yangtze River, the starting point of the South Silk Road, and is known as "The Ancient State of Southwest".
Yibin's local delicacies include Yibin Braised Noodles, Bamboo Sea Dishes, Li Zhuang White Meat, Duck Rolls, and Bai Xi Tofu.Also, including South Creek tofu,and South Creek dry tofu.and Yibin, Yibin Lanxiang.and smoked pork.
and
other local specialties.
South Creek Tofu, a brief introduction “South Creek Tofu” is also known as "South Creek snacks", a traditional Han Chinese snack, made from the most authentic ingredients in Baixi Town, Yibin County, Sichuan Province. It has a long history and is famous throughout. It is said that this snack is the result of market competition. Due to the excellent geographical environment of Baixi Town, it was a developed port during the Qing Dynasty, with many shops and stores, and in order to compete in the market and earn profits, everyone competed to improve the production technology of snacks. The result of innovation is the famous South Creek Tofu.
Yibin Baixi Town's "South Creek Tofu" is made from green beans andpotato starch, a sweet snack. It has a square shape and unique patterns on the surface. The color is a purple-red with a slight sheen, combined with the green of the green beans, the two colors naturally complement each other, which is pleasing to the eye and refreshing. The taste is sweet and unique, soft and sticky. South Creek Tofu was created by, of the " " candy shop in Baixi Town, in the Qing Dynasty, and was praised by all parties.
Unfortunately, due to some unknown reasons, the production of South Creek Tofu was interrupted for a while.
Historical and culturalThe South Creek Tofu of Yibin County is a long-standing snack, with a reputation throughout the world, and is said to be the result of market competition., of the " " candy shop, based on his experience in researching food, collaborated with local medical and food experts to create South Creek Tofu.didn't know that South Creek Tofu would become a well-known snack that would be passed down for two hundred years. South Creek Tofu is a food made from green bean starch, with a square shape and unique patterns, with a slightly sheen purple-red combined with the green of the green beans, the two colors naturally complement each other, which is pleasing to the eye and refreshing.
How to make
The ingredients for South Creek Tofu are: green beans,sugar, and peanut oil, and slightly sheen. How to make: 1. Use high-quality green beans, after washing, drying, and crushing, mix with water.
Then, mix the freshly chopped rose petals with sugar and knead until smooth, then make rose sugar. Put the rose sugar in a porcelain jar and store it for a period of time, and then use it after the rose flavor and sugar are integrated.
2. Put a certain amount of green bean powder, peanut oil, and sugar into a pot with water, and stir-fry to make slightly sheen. The key to stir-frying slightly sheen is to first use a large fire, then use a medium fire, and finally use a small fire. Wait until the sand in the pot is golden brown, then take it out of the pot.
3. Mix a certain amount of green bean powder, peanut oil, sugar, and water, and knead it until smooth, then fill it into the molds that have been brushed with peanut oil.The mold is a two-sided mold, each piece has many small grid, one side is smooth, and the other side has a pattern. After filling the two molds with the material, press and flatten the, then shake out the finished, and put it into Steaming
cage, and steam until cooked, then open the cage and cool it.4. Put the steamed into sugar and roll it.
To facilitate carrying, the workers put them in a neat and printed paper box, and can be sold.
Li Zhuang White Meat
Introduction Li Zhuang White Meat, also known as "Li Zhuang Knife Cut Garlic White Meat", is a traditional Han Chinese snack from the historical and cultural town of Li Zhuang in Yibin, Sichuan Province. It uses "Longshan" or "York" or "Bakshar"pork with a ratio of fat to lean meat, and is made with various sauces. It has characteristics of being fresh and delicious, with a rich and tender texture.
The agricultural and sideline products in Li Zhuang are very abundant, and the dietary culture is long-standing. Through the exploration, summary, and improvement of successive chefs, Li Zhuang White Meat has achieved perfection, and has become a famous snack in Li Zhuang. Therefore, there is a saying that "If you don't taste Li Zhuang White Meat in Li Zhuang, it's like not going to Li Zhuang". The production of Li Zhuang White Meat mainly focuses on four elements: fine selection of ingredients, accurate heat, excellent knife skills, and fragrant sauces.
Historical and cultural
There is a legend that Li Zhuang White Meat originated from the fact that Zhou Wu Wang launched a coup against King Zhou, and the rebel army cut off the head of the demon fox Su Daji and divided her meat for consumption. Because the meat slices are thin and long, and are eaten with chopsticks, it is called "chopstick meat". During the Anti-Japanese War, under the suggestion of Tao Meng, a cultural figure from Li Zhuang in the area of Crystal Peak, the owner of " " restaurant agreed to change the name of "chopstick meat" to "Li Zhuang White Meat".
Yibin
Introduction
is a fresh duck egg made from high-quality glutinous rice, which is a unique Chinese Han Chinese traditional snack, with the most famous eggs in Zhejiang,, and Sichuan. Because after being, the eggshell becomes soft and falls off, and only a thin film wraps the egg, the protein is milky white, and the yolk is orange-red, which is delicious. It can be eaten by gently breaking the soft shell with chopsticks or a fork, or it can be steamed.
Yibin " " is made from fresh duck eggs that have been. During the ing process, there are three stages and more than 10 steps, with the most strict egg cracking process. You need to gently crack the eggshell with a bamboo stick about the size of a thumb, so that the eggshell is slightly cracked, and the film is intact, and this is considered a qualified egg. From production to storage in a jar for one year before selling.
The eating method of " " is very special: first, put the egg in a jar, then
and finally eat it.
It is said that the first egg was created in the first year of the Qing Dynasty. By the early years of the Republic of China, the production and quality of egg have basically formed and improved. There are only 4 egg workshops, including " ", " ", " ", and " ", with an annual output of more than 20,000 pieces, and their products are sold in Sichuan, Shanghai, Hong Kong, Macau, and Southeast Asia. Steamed ChickenNoodleIntroductionSteamed Chicken Noodle is a kind of Chinesenoodles, with steamed chicken noodles in Yibin, Sichuan Province having the most distinctive flavor.
Steamed Chicken Noodles can be divided into Chinese and Western steamed chicken noodles. The characteristics of Chinese steamed chicken noodles are:
Introduction
Stewed chicken noodles are a type of Chinese noodle dish, with Sichuan's stewed chicken noodles being particularly distinctive.Noodles One of the most distinctive, featuring Sichuan's Yibin-style braised chicken noodle soup. Stewed chicken noodles can be divided into Chinese and Western styles. There are many varieties of Chinese stewed chicken noodles, with common ingredients including:Mushroom Stir-fried chicken with mushroom and mushroom soup. Stir-fried chicken is very nutritious, it is a delicious dish for nourishing and healing.
Yibin specialty stir-fried chicken, strict selection, exquisite workmanship, yellow-brown color, salty and fragrant, smooth and delicious, rich in nutrition."Yibin flavor""Snack""Gold medal" obtained in August 1990, and "Yibin famous snack" gold medal obtained in September 1992. Method
Ingredients
Noodles
500 grams, Chicken 500 grams, 15 pieces of mushroom, Green vegetables 7 plants, (small amount of meat, 2 tablespoons of chicken oil) Yibin stir-fried chicken ingredients:
Salt Salt Star anise Peppercorns White pepper MSG MSG Soy sauce Soy sauce,Green onion, Ginger
etc.
Method
1. Cut the chicken into bite-sized pieces, soak it in hot water to remove the fishy smell, then wash and drain.
2. Cut the green vegetables in half, soften the mushrooms and remove the stems, wash off the mud.
3. Put the chicken and mushrooms in a pot, add seasonings and cook over low heat for about 10 hours.
4. Mix noodles and eat.
Strange flavor chicken
Introduction Strange flavor chicken is also known as "Yong Bin chicken", it is a traditional Han Chinese dish that is common in Sichuan and Chongqing, it belongs toSichuan cuisine Cold dish
category, the finished product has a combination of numbness, spiciness, sweetness, saltiness, freshness and fragrance, when eating, it has a variety of flavors, the meat is tender and delicious, and the flavor is unique, hence the name "strange flavor chicken". The finished product has a combination of numbness, spiciness, sweetness, saltiness, freshness and fragrance, the meat is tender and delicious, and the flavor is unique. You can taste authentic strange flavor chicken at No. 52, Xiao Bei Street.
History and culture
As early as more than 50 years ago, the people of Yibin began to make "Yibin Strange Flavor Chicken" based on the method of "Jiayang Strange Flavor Chicken". The method is:Chicken legs Tie with rope, put in warm water to cook, and continuously add cold water and other ingredients into the pot, after the chicken is cooked, the shape is strange and has the characteristics of numbness, spiciness, sweetness, tenderness, etc.
Yibin "Strange Flavor Chicken" has a history of more than 60 years. In the early 1930s, the couple of Li and Chen came to Yibin from Leshan to sell, which was very popular, so they opened a shop on Xiao Bei Street.
Method
Main ingredients: one chicken (about 1500)
Auxiliary ingredients: 25g of crispy peanuts,Douban 15g, 15g of egg yolk.20g of soy sauce,Vinegar 15g,Chili oil 10g, 3g of white pepper.40g of sugar.Sesame 10g, 1g of MSG, 10g of sesame oil, 10g of ginger, 10g of green onion, 15g of cooking wine, 750g of soup.
Making:
1) After slaughtering, opening the chicken, removing the internal organs, and washing, remove the head;
2) Tie the neck and claws with rope, put into a pot with water, then put into a boiling pot, add ginger, green onion, and cooking wine to cook until just cooked, then remove and soak in cold soup;
3) Remove and dry, remove the chicken bones, and can be cut into pieces, sticks, and cubes. Douban, egg yolk, soy sauce, vinegar, chili oil, white pepper, sugar, sesame oil, MSG, ginger, green onion, cooking wine are mixed.4) Crispy peanuts are cut into fine grains. When eating, put the chicken on a plate, drizzle with strange flavor sauce, and sprinkle with crispy peanuts.
Yibin smoked meatIntroduction
Yibin smoked meat is a famous specialty food in Jiang, Yibin City, Sichuan Province. The finished product is, black and shiny, with a fragrant smell, long-lasting and delicious, which is a good accompaniment to food and also a precious gift for relatives and friends.
Yibin smoked meat has been famous throughout the province and beyond since the 1930s, it was exhibited at the Chengdu Flower Fair, and won awards and medals, and was exported to Cheng, Chongqing, Ningbo, Shanghai, and Southeast Asia.
People who have the opportunity to taste it are all praised, as the poem says: "Smoked meat is delicious, drink and get drunk, lotus is delicious, fragrant like orchid"
Smoked meat is, black and shiny, with a fragrant smell, long-lasting and delicious, which is a good accompaniment to food and also a precious gift for relatives and friends. In the early years of the Qing Dynasty,, from Shifang, Chengdu, came to Yibin. Due to his excellent meat-drying skills, he established a meat-drying workshop. At that time, there was a saying: "It is like entering a room of jasmine"
The meat-drying workshop had its own name: "Lanxiang ".
At that time, the sales situation in Yibin was recorded in the: "Each day when it is launched, it will be sold out in a short time, and if you miss it, you will lose it". Lanxiang 's sales situation was very prosperous due to its excellent skills and the continuous exploration of Lanxiang people, it won the "Sichuan Trading Association Outstanding Award" in 1936, and was exported to Chengdu, Chongqing, Kunming, Han, and Shanghai, and at its peak, it had more than 100 workers. Method
The deliciousness of Yibin smoked meat is mainly due to the rich and diverse ingredients, and there is a fixed set.
Roughly, there are:,
,,,,, Star anise,etc. Before making meat, these are ground into powder. Then add to the pork, along with a certain amount of soy sauce, ginger, rock sugar, and. The pork used is also very particular, it must be from a. This kind of pork is plump and tender, with a fragrant smell. One pig can usually be used for smoking meat, the part of the pig used is theback leg meat , because the back leg meat is fleshy and oily. When cooking, first heat the cooking oil to 80% when it starts to smoke, then add old ginger and green onion, after the aroma comes out, remove the old ginger and green onion, then put the cut meat strips into the pot, after the meat is slightly yellow, remove and dry. This step is called "drying pot", the purpose is to remove the moisture andskin of the pig. Then pour in a small amount of peanut oil, pour the dried meat into the pot, add the appropriate amount of soy sauce, ginger, and. During smoking, first use a large fire, when the pot is boiling, use a medium fire, when the moisture in the pot is almost gone, the meat is fried until the oil is clear, at this time the fragrance of the spices has entered the meat, spray with, then use a small fire, stir with ice sugar, then stop cooking.
During smoking, start with high heat, then use medium heat after the pot boils. When the water in the pot has evaporated, and the meat strips have released their oil and the color is clear, the aroma of the spices has already entered the meat. Add a splash of rice wine, reduce the heat, and stir in sugar to taste. Then, turn off the heat and serve. Please note that all freshly cooked duck meat should be left uncovered, and should not be covered with lids.
High County Duck Meat
Introduction
Duck meat, also known as pork meat, is a famous local delicacy from Yibin, the first city on the longest river in China, the Yangtze River. The meat is white and translucent, with thin and tender skin, a rich aroma that fills the mouth, but is not greasy, fragrant and delicious, with the characteristic "three no sticking" properties of not sticking to leaves, not sticking to chopsticks, and not sticking to teeth. The main ingredients include pork, glutinous rice, duck meat leaves (ginger leaves), bean sprouts, and various seasonings. The taste is good, not greasy, fragrant and delicious. It is named for its tender and delicate texture, similar to that of a young duck. Anyone who has been to High County should try the delicious "High County Duck Meat".
Among all the High County Duck Meat, the most famous is the "He Family Duck Meat". He Family Duck Meat is a famous local snack in South Sichuan, known for its careful selection of ingredients and meticulous craftsmanship. It was once awarded the title of "Sichuan Local Products", and is also a non-material cultural heritage of Yibin City.
History and Culture
Duck meat from High County, Yibin, is a famous local flavor snack in South Sichuan, known for its tender and delicate texture, similar to that of a young duck. Legend has it that the High County Duck Meat was invented by He Lao Ma in 1900. She used glutinous rice as the main ingredient, and after several times of soaking, she made a dough with stone-ground flour;The dough is divided into two types: the salty dough is made with fresh pork with appropriate fat and lean, which is minced and then sautéed with Yibin bean sprouts, salt, Sichuan pepper, MSG, and chopped green onions;The sweet dough is made with rose and lotus petals, plus sugar and white sugar, and then mixed with sesame seeds.Nuts Peach Kernels, fresh Pig fat etc., and other ingredients are mixed into the dough. After the dough is kneaded into an oval shape, and Bread is wrapped with ginger leaves, resembling plump little Duck playing in the waves, this is the origin of the name "Duck Meat".
Nanxi Tofu
Introduction
Nanxi tofu is a geographical indication product. Geographical indication trademark. It is produced in Nanxi District, Yibin City, Sichuan Province.
Features: Nanxi tofu has fine production techniques, carefully selected ingredients. It is solid, delicious, nutritious, with a balanced taste, easy to digest, and is loved by people of all ages. It is a famous local specialty.
Production process: Extraction of high-quality soybeans by water, followed by:Brewing and filtering, point and set, and then extract the protein. After brewing, add soy sauce, star anise, mountain needles, pepper, clove, fennel, cinnamon, fragrant fruit, red, white, and other more than 30 ingredients, and then pickle. After baking and cooling, add seasonings. Vacuum packaging, high temperature and high pressure sterilization, inspection. After packaging, the product is ready for sale.
History and Culture
Sichuan Yibin Nanxi tofu is a famous local delicacy in Sichuan, China, located in the first county on the Yangtze River, and is a traditional tofu-making enterprise with a long history. It originated in the Qing Dynasty, and has a history of over 100 years. In the late Qing Dynasty and early Republic of China, a local delicacy called "Nanxi Tofu" appeared in Nanxi. Over time, due to its special geographical location and climate, it gradually developed a unique flavor and quality, making it a popular food for leisure and travel, and as a gift. Currently, many famous tofu products from Nanxi are sold both domestically and internationally.
There is also a legend about tofu. Legend has it that the Eight Villagers in North Mountain were refining elixirs, and selected a few young farmers, one of whom was named Wang Er. One day, Wang Er accidentally mixed stone powder into the bean milk (soy milk) instead of the elixir, forming a white, delicate substance. Wang Er was afraid that the Eight Villagers would know and cause trouble, so he put the substance in the mountain stream, and after the fish ate it, it was fine. He told his wife. His wife wanted to try it, and gave him a white cotton cloth (later called the "bean milk cloth"), and asked him to bring it home. The next day, Wang Er put the stone powder into the bean milk again, and made the substance, and put it in the white cotton cloth. His wife gave a piece to the pig to eat, and the pig was fine. She tried it herself, and it was delicious, and she could cook it with green vegetables, and told Liu An and the Eight Villagers, and Liu An named it "Tofu".
Golden thread Beef
Introduction
Beef in Golden Thread is a famous local dish in Yibin, Sichuan Province, also known as Dragon Beard Beef. The method of making it is as follows: Cut fresh beef into threads, marinate with green onions, ginger, and salt for 10 minutes, and then Eggs and dried starch,flour, salt, MSG, and other ingredients are mixed into a whole egg slurry. Cut potatoes into thin strips and fry until golden, and then put the beef slurry on top, and fry until golden. Beef in Golden Thread looks like golden thread, with a glossy and rich red color, and a delicious, fragrant, and chewy taste, which is a perfect appetizer. Production process:
Ingredients: Beef, green onions, ginger, salt, eggs, dried starch, flour, salt, MSG,
Potato strips Production:
Cut the beef into threads and marinate with green onions, ginger, and salt for 10 minutes, and then mix with eggs, dried starch, flour, salt, and MSG into a whole egg slurry.
Fry the potato strips until golden and put on top of the beef slurry, and then fry until golden. Double River Bean Curd
Introduction
Double River Bean Curd is a local delicacy from Double River, Yibin, Sichuan.
Double River Bean Curd is a common home-cooked dish in Sichuan. It is a local specialty of Yibin, and it is famous. It is a must-have. Production process:
Ingredients: Yellow beans, water
soak and grind into a slurry.There are also places where you first grind the dry beans into powder, and then add water to make a slurry, which saves time, but the output rate is much lower. After grinding, use a muslin cloth toremove bean dregs
Filter (reheat and filter, the output rate will be higher), and then boil the slurry in a pot, which is the bean curd we often drink in the morning.After boiling the bean curd, let it cool slightly, and then add a certain concentration of Bean curd essence
or stone powder water, and stir quickly, and when the slurry forms a flocculent, use a flat object such as a bamboo tray, wooden plate, or sieve to press, and squeeze all the flocculent into a solid.After a few minutes, the bean curd in the pot will solidify, with a clear and light yellow liquid on top, and a white block at the bottom. This solid is relatively loose, with many holes inside, and is easy to break with chopsticks, which is bean curd. When eating, it is usually served with locally made spicy sauce, which is appetizing and delicious. To make the bean curd more solid and shape it, we can wrap it in a muslin cloth and press it. Bean curd is not
Bean curd. In fact, bean curd, tofu, and tofu are essentially the same, the only difference is the "solidifying agent" used. If it is made with a softer solidifying agent, it will be bean curd.
If it is made with a firmer solidifying agent, it will be tofu.Pressing out the excess water is also tofu.. In fact, tofu, douhua (bean curd), and tofu are essentially the same, the difference lies only in the use of "setting agents."If you use a setting agent to make it soft, it becomes tofu brain. If you use a setting agent to make it firm, it becomes douhua. If you press douhua to remove excess water, it becomes solid tofu. However, pressing tofu brain will cause it to collapse.
