Guangan Snack Full Collection_Guang'an Special Snacks Food Introduction

Guang'an, a county-level city in Sichuan Province, the hometown of Deng Xiaoping, the main designer of the reform and opening-up. A gathering place for red tourism;Guang'an is a masterpiece of nature, a melting pot of mountains, rivers, and countryside;Guang'an is the track of historical changes, a distinctive showcase of Sichuan culture in the east.

Guang'an Local delicacies Salt Egg yolk, Yichang Rice noodles, Spicy Beef, Three-pepper soup, Gu County Bean curd, Duck, Eight-piece chicken, Chen Long handmade noodles, Deng family dishes, noodles SteamedCatfish and Phoenix filling dumplings, etc.

Steamed catfish

Introduction

Steamed catfish is a famous Han dish, which is exquisite, with good color, aroma and taste, and is a must-try delicacy for visitors to explore the Xiaohe Ancient Town. Cut the fish into meat strips, season with rice noodles, add chili noodles,star anise, noodles,ginger powder, steam and eat, drizzle with sesame oil and sprinkle with scallions before serving. Steamed Tilapia Fresh and without bone fragments, with unique flavor and excellent texture. Currently, there are restaurants in various parts of the city that use this dish to attract customers, but compared to natural tilapia from Bahe, it is still slightly inferior.

Method

Ingredients: Catfish,Yam slices (can also be sweet potato，pumpkin or other)

Seasoning: Green onions, ginger, cooking wine, old soy sauce, oyster sauce, salt, five-spice powder.Cook meat noodles

Method:

1 Cut the fish into slices, chop green onions, ginger, and fish, add green onions, ginger, cooking wine, old soy sauce, oyster sauce, salt and five-spice powder, mix well.

2 Boil water in a pot, bring to a boil, place a damp cloth on top, and place a layer of yam slices on top, then put the fish in.

3 It can be steamed for about 30 minutes.

Sour and spicy Rice flour

Introduction

Sour and spicy is a Han ethnic specialty snack in Sichuan, which is freshly harvested Fern shoots from the mountain, pounded with a wooden stick to extract juice, then dried into powder, with a tough texture, the dark green is now bright red.Millet and chiliFlavor, which adds a bit of "appearance" to the dish. Smooth and juicy, sour and spicy and fragrant.Sour is Vinegar, the sour and spicy is the popular chili in recent years, and also has the fragrance of sesame oil, with a little bit of spiciness, but not too strong, which is suitable for stomach.

Besides, is rich in calcium, iron, zinc, phosphorus, selenium and other trace elements and various amino acids required by the human body, which has the functions of promoting intestinal movement, clearing heat and detoxifying, reducing fat and blood pressure, and also has the functions of cancer prevention and liver protection.

Method

Ingredients: Wild, chili,Hunan peppers

Method: 1. Soak in hot water for two hours, then drain and dry;

2. Cut chili and into small pieces;

3. Make seasoning with fragrant vinegar, salt,MSG, one drop sauce, and drizzle.Soy sauce Introduction

, a main course,

Ingredients

are not the same, the taste is not the same, is not a fish called, it is a description of small fish, related to Sichuan dialect, it can be fried, boiled, braised, or used for home cooking or spicy, it is a famous dish in, Guang'an City, Sichuan Province.is not a fish called, it is a description of small fish. Sichuan people use to describe small things, especially when they are self-deprecating. For example, would say "playing mahjong, eating spicyThe Sichuan people used "sha sha" to describe small things, especially when being modest., stir-fried, and walking in ".is self-deprecating, used to describe small things. can be braised, steamed, or dried. The fish is small, with delicate bones, so you don't need to remove them when eating. This dish is suitable for drinking and eating, it is a really delicious and popular food. The largest river in the Yangtze, the, runs from north to south, and its length along the river is 117 kilometers, with nine curves and bends. There are many unique and abundant natural fish species in the. For thousands of years, the hardworking people of have created unique natural fish cooking methods through their long-term production activities.

"uses more than ten kinds of small fish, such as 's body size smaller,,,"Sha sha fishand Carp as ingredients, through fresh and natural fish cooking methods such as braising, steaming, and drying (spicy), fried and baked, to be eaten.Since this fish comes from the river, it is a natural green food. Besides, because its size is small, it is also called. The of is: red and shiny, tender meat, delicate bones, and a wonderful flavor after eating, which is a healthy and delicious food for both adults and children. Method1. Prepare appropriate fish, wash the fish, and then add salt, and add a little cooking wine or soy sauce, and coat with cornstarch.2. Put the fish in a pot, and add the minced green onions, ginger, and garlic, and add a little chili oil.

3. Add a little water, bring to a boil, and then add the fish.

4. After the fish is cooked, you can remove it from the pot and serve.

Sour and spicy

Introduction Sour and spicy is a Han ethnic specialty snack in Sichuan, which is freshly harvested Cut into small pieces for later use;

from the mountain, pounded with a wooden stick to extract juice, then dried into powder, with a tough texture, the dark green is now bright red.Millet and chili

Flavor, which adds a bit of "appearance" to the dish.Smooth and juicy, sour and spicy and fragrant. The aroma is released after frying.

5. After frying the head vegetables, sprouts, and long beans to release their aroma, add a small amount of water and cook for 2-3 minutes.

Scoop out half, add the fish, and place it in the pot. Cover the pot with a lid and cook over medium heat until the water is evaporated, then remove from heat and serve.(Use alcohol and a small amount of sugar to remove the fishy smell) Serve with soup made with braised pork belly, with a lingering flavor.

Sour vegetable fish: Add sour vegetables (sour), radish, and peppers, adjust the amount according to your preference.Tofu Fish with sour and spicy: Add braised tofu.Drunken Immortal Spicy and savory beef

Introduction Drunken Immortal Spicy and savory beef is a famous specialty of Guang'an City, Sichuan Province. This product has a long history, uses high-quality ingredients, is carefully crafted, and has a unique flavor, earning it the title of "Queen of the Table". It is an ideal food for meals, dining, tourism, and gifts for friends and family, and is widely loved by consumers.

Drunken Immortal Spicy and savory beef products are famous local specialties along the Yangtze River, and are praised for their long history, high-quality ingredients, careful craftsmanship, and unique flavor, earning them the title of "Queen of the Table". They are an ideal food for meals, dining, tourism, and gifts for friends and family, and are widely loved by consumers.

Drunken Immortal Spicy and savory beef products include spicy and savory beef, crispy beef, dragon horn beef, and more.

Beef, fragrant tea beef, and beef jerky. The products are all made using traditional recipes and new technologies, with characteristics such as rich and spicy flavor, crispy and delicious, and endless aftertaste.The products are packaged in composite bags under vacuum, with a long shelf life, and meet national food safety standards. Drunken Immortal Spicy and savory beef has won awards: Guang'an City Famous Brand; Chinese Health and Wellness Product Gold Award; Sichuan Industrial Product Expo Gold Award; Sichuan Second Ba Shu Food Festival Gold Award; Sichuan Province's First Choice Brand; Sichuan Famous and New Specialty Product Expo Gold Award, etc.Yuechi rice noodles Introduction "Yuechi rice noodles" is a geographical indication trademark. Yuechi rice noodles are one of the famous local snacks of Yuechi, Sichuan, dating back to more than 300 years. Since the Kangxi Emperor of the Qing Dynasty, the people of Yuechi have made rice noodles as a staple food and a treat for guests. In the 13th year of the Republic of China, Mr. Tang Zhongyan opened a noodle shop in the city, selling over 800 bowls a day. In the 19th year of the Republic of China, Mr. Fan Yuanlu also opened a noodle shop in the city, specializing in noodles made with pig intestines, with a small amount of fresh pork, stomach, heart, liver, and tongue, and blanched peas, which were cooked in a soup, and then served with rice noodles. The business was very prosperous. The classification of rice noodles: Yuechi rice noodles are divided into dry rice noodles and wet rice noodles. Dry rice noodles are put in a bowl, heated with water, and blanched. Then add cold water, use a "U" shaped bamboo basket to filter the soup, and cook the rice noodles. After filtering, put the rice noodles in a bowl, and add bone broth, meat filling, red oil, salt, green onions, garlic, and MSG.

Wet rice noodles are more delicate and delicious."Yuechi rice noodles are more delicate and delicious, easy to digest, and suitable for all ages."National geographical products: In June 2013, "Yuechi rice noodles" was successfully registered as a national geographical product. The registration organization is the Yuechi County Commerce Bureau, and the Sichuan Silver Phoenix Food Co., Ltd. "Lotus Bridge Rice Noodles" series products were awarded as the sole processing and production enterprises. History and cultureThe production and processing history of Yuechi rice noodles is long, and rice noodle snacks are divided into two categories: meat noodles and vegetarian noodles.

They are fresh and delicious, with a fine and soft texture, and are not easily broken, and taste delicious when chewed.

This kind of snack was first started in the east street fat intestine shop in the first years of the Qing Dynasty. They used eight-corner flowers, fennel, cassia, ginger, and other spices, along with pig intestines, to cook in a fire. After cooking, the blanched peas were added to make a soup, and then seasoned with oil, green onions, ginger, garlic, soy sauce, and vinegar. These spices and seasonings were added to the rice noodles in the soup pot, and the result was very delicious.

Subsequent noodle shops, such as South Street Lamb Noodle Shop, North South Street Beef Noodle Shop, East Street Eel Noodle Shop, and various noodle shops throughout the city, had different flavors and techniques, and lamb noodles were the most popular. Many people consider rice noodles to be the best breakfast option.Especially in winter and early spring, the slightly spicy and savory rice noodles make people feel warm and energetic. Preparation First, cook a large pot of pork bone soup. The soup is snow-white and very flavorful. Then, soak the fresh rice noodles in cold water, and blanch them in boiling water. After filtering out the water, add the rice noodles to the bowl. Then add red oil, salt, ginger, green onions, garlic, MSG, and chili powder.Chicken, beef, lamb, and other meat fillings. Clear soup noodles and chicken noodles do not use red oil.Every morning, people come to "Noodle Street" to eat rice noodles. Baking Introduction Baking is a famous local snack of Guang'an City, Anhui Hefei, and Hunan Xiangchang, made with rice noodles as the main ingredient. After mixing, shaping, braising, and baking, it is a crisp and delicious snack.

Its characteristics are: white, crispy, delicious, and fragrant, and is a unique variety in the rice noodle products.In addition, baking is made differently in different places, with different flavors. Such as: egg baking, spicy baking, and so on. History and cultureLegend has it that during the Qing Dynasty, there was a teacher in the Stone Room Academy on Chengdu's Wenmiao Street. He got the idea from a "Grandma's Feast" organized by children, so he used eggs, fermented flour, and a small amount of sugar to bake in a pan. Because it tasted delicious and crispy, it became a famous snack in Chengdu.The current egg baking uses white sugar, red sugar, and honey. During baking, sesame seeds, nuts, and cherries are often added. Preparation

The recipe: 18.85 kg of white sugar, 28.7 kg of glutinous rice, 1.65 kg of lard, 0.8 kg of sugar. The method:

1. Make noodles: Choose high-quality glutinous rice, wash it clean with warm water, and then pour hot water (around 85-95°C) over it, and stir until it "sweats". Then, mix the rice with sand and roast it, and then grind it into rice noodles.

2. Braised noodles: Choose a ventilated floor, spread a bamboo mat, and place the glutinous rice flour on it. It has a delicate and tender texture, is not easily broken, and has a slightly chewy and soft mouthfeel, making it easy to digest and highly popular. This type of snack was first opened in the early years of the Qing Dynasty, at the Dongwai Street intestine noodle shop, using Star anise And Clove Sichuan peppercorns, ginger, etc. with pork intestines and water to make a broth, and then cook the peas in a pot until soft, and add seasonings such as chili oil (fried chili and chili powder), scallions, ginger, garlic, soy sauce, vinegar, etc. These seasonings and seasonings make the noodle food made in a bowl of rice noodles extremely delicious. Subsequent noodle shops such as South Outer Street mutton noodle shop, North South Street beef noodle shop, East Outer Street eel noodle shop, and various noodle shops in the streets and alleys all have their own characteristics due to different seasonings and cooking techniques. Mutton noodles are the most popular among customers. Many people consider rice noodles to be Breakfast Best choice. Especially in winter and early spring, the slightly spicy rice noodles make people feel warm and refreshed after eating.

Method

First, cook a large pot Pork bones Soup, the soup is bright and white. Soak fresh rice noodles in cold water, then blanch them in boiling water, drain the water, and place the noodles in a bowl, add red oil, salt, ginger, scallions, garlic, MSG, chili powder,Black pepper（Chicken Noodles), bone broth, and meat filling (such as fresh eel filling, beef filling, mutton filling, intestine filling, pea filling, pork filling) for immediate consumption. Clear soup noodles and chicken noodles do not use red oil (i.e., chili oil made from frying chili). Every morning, people who come to "Noodle Street" to eat rice noodles are in large numbers.

Baked Cake

Introduction

Baked cakes are a famous Han ethnic snack in Guang'an, Anhui Hefei, Hunan Xiangxiang, etc. They are made from rice noodles as the main ingredients, and are baked, mixed, shaped, and cooked. They have a crispy and chewy texture. Its characteristics are: white, crispy, delicious, and fragrant, which is a unique type of rice noodle product.Rice ProductIn addition, baked cakes have different flavors and methods in different places, such as egg baked cake, chili baked cake, etc.

History and Culture

It is said that during the Qing Dynasty, a farmer named Shi in Chengdu's Wenzimiao Street Stone Room School used "Gugu Noodle" as inspiration, and then used Eggs And Fermented Flour, with appropriate sugar mixed, and baked in a pan. Because it is crispy and chewy, with a special taste, it became a famous snack in Chengdu. The current egg baked cake has Sugar And Honey Flavored. When baking, sesame seeds,Dates Persimmon, Peanuts,Cherries etc. different fillings can be added;Some also add meat filling, and bake it, with a salty and savory flavor. MethodIngredients: 18.85 kg of white sugar, 28.7 kg of glutinous rice, 1.65 kg of lard, 0.8 kg of sugar.

Method:

1. Make noodles: select high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour it over with 85-95°C hot water, stir until evenly mixed, and after "sweating", mix the rice with sand and cook it, then grind it into rice noodles.2. Make dough: select good ventilation and relatively humid floor, use bamboo mat as a mat, put the glutinous rice in it, and place it in the family shrine. 1.65 kg of sugar, 0.8 kg of rice

Method of preparation:

1, Milling: Select high-quality glutinous rice, rinse thoroughly with warm water (preferably not too hot), then pour over with 85-95°C hot water, stir evenly, and after "sweating", mix the rice with sand and cook, then grind into rice flour.

2, Choose a well-ventilated, relatively damp floor, use a bamboo mat, and place the Glutinous rice flour Spread on a surface and allow to absorb moisture. The thickness of the moistened flour should be about 5 cm. It is required to frequently turn and mix, so that the flour doesn't clump, the surface is evenly moist, it doesn't become stale, and it can be pinched into a ball and shaken to break apart.

3. Making sugar and sand: Dissolve white sugar, add maltose and oil, and shape into strands. Then, thoroughly mix with hot ingredients to make the sugar liquid absorb sand, resulting in fine sugar. Alternatively, process white sugar into sugar powder and add water, oil, and adjust to make a dry, thick syrup.

4. Mixing sugar.Steaming the cake. Mix the moistened flour with fine sugar and evenly knead with a wooden rolling pin, put it into a tin cake mold, then put it into a pot and steam until it's not soft or hard, but still holds its shape.

5. Cutting and baking: Take out the steamed cake and place it in flour to rest for 16 hours (called "raising"), then cut it into slices and bake to get the finished product.

Phoenix-filled dumplings.

Introduction.

Phoenix-filled dumplings are a famous local dish from Zhejiang Province. They have a fresh and elastic flavor. The main ingredients are 500g of fine flour, 600g of fresh minced meat,Green beans...Pork...Protein...Egg yolk...Shiitake mushrooms A small amount. Phoenix-filled dumplings are steamed, with clear colors, soft skin, and delicious and juicy filling. Cooking method: Steaming. This dish is also called Phoenix Four-Joy dumplings, Chicken Four-Joy dumplings.

Making method.

The method of making Sichuan-style Phoenix Four-Joy dumplings is:

1. Cut the fresh chicken into pieces, add ginger, scallions, rock sugar, cooking wine, and pepper to marinate, then remove the chicken and cut the bones into minced pieces.

2.Napa cabbage...Shiitake mushrooms Cut into minced pieces, add a little chicken broth, and mix together to make the filling.

3.Rice Mix the rice flour with a little water and knead it, then cook in a pot, stir-fry, and make dough balls about 10g each, then roll into round skins and wrap with the filling.

4. Leave four holes on the top and put in cooked egg yolk, cooked green vegetables, cooked protein, and cooked pork, then steam to complete.

Operating skills: The dough should not be too soft;The fire for steaming should not be too strong;The chicken should be tender. This dish can be paired with Shrimp Rice noodles

Yuechi and bean curd.

Introduction.

Yuechi and bean curd is a famous local specialty of Yuechi Town, Guang'an City, Sichuan Province. The production of Yuechi and bean curd originated from the introduction of bean curd making techniques from Chongqing Beibei and Chuanju. Bean curd shops in Yuechi Town are famous throughout Guang'an and its surroundings. In Yuechi County, locals often invite guests to eat Yuechi and bean curd. Now, bean curd shops are spread throughout Yuechi County and other towns and villages, and there are also several shops that sell fried Yuechi and bean curd.Yuechi County's bean curd shops are also well-known both inside and outside Guang'an. Making method. The method of making Yuechi and bean curd is:

Grind

Yellow beans

into Bean milk Then filter with a cloth, the residue and the remaining liquid can be used to feed pigs. Pour the bean milk into a large pot and boil, remove the foam, add stone powder and stir evenly, then add to the bean milk pot. Use a small fire to cook, and you will get a pot of bean curd. Scoop the bean curd into a bowl, and use a ceramic dish to make the sauce: chili oil ..................

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Introduction.

Eight pieces of "bra" chicken is a traditional local dish of the Bouye ethnic group. It is also a traditional dish used by the Bouye ethnic group for weddings, festivals, and other occasions. In the Guizhou region, Bouye ethnic groups often serve chicken and dog as the main course for guests.

History and culture.

When Bouye ethnic groups hold weddings and festivals or celebrate the New Year, they will "consult the almanac" to determine whether the event is auspicious and whether the coming year will have abundant harvests and thriving livestock. This is called "eating chicken and consulting the almanac."The content of consulting the almanac is quite profound. The explanation is also very detailed. When eating "eight pieces of chicken," the following two points are particularly important: Firstly, the person who receives the "head" should invite the person and then have the meal. Secondly, the person who receives the auspicious "almanac" should place it in their own shrine. Two auspicious "gates" were placed in the temple by the owner. In order to ensure good luck and fortune.

Making method.

The method of making "eight pieces of chicken" is: First, kill and clean a male chicken, then add mountain cabbage, eight-angle spice, grass flower, Sichuan pepper, black pepper, caraway seeds, etc., and steam or boil, then cut into seven pieces, the chicken head is one piece, the chicken wing is one piece, the two wings are two pieces, the chicken breast is one piece, the two legs are two pieces, plus Chicken giblets to make

"eight pieces of chicken"

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Making method.

The method of making "acid-sweet bean curd soup" is to make a soup with acid-sweet bean curd and fresh noodles. The acid-sweet bean curd is rinsed and cut into fine threads, then stir-fried with oil, chili powder, and ginger. Then add the bean curd water and simmer...................

Acid-sweet bean curd soup is delicious and easy to digest. Acid-sweet bean curd soup can help with digestive problems and relieve oily food.