Nanchong Snack Catalog_Shangri-La Specialties and Food Introduction
Nanchang City is located in the middle and north of the Jiang River, Sichuan Basin, and is a provincial capital city in Sichuan Province, with economic, cultural, transportation, trade, logistics, and information centers. Nanchang is a famous tourist city, a national garden city, and a national demonstration city for clean energy, with "Silk City"and "Fruit City"fame.
Local specialties including Sichuan pepper noodles , large intestine noodles, and pine flower noodles, as well as Yushan board duck and river shell tofu and Zhang Fei beef and white sugar steamed buns and Qinchu roast duck and southern fat intestinesand Pengan square cake and Zhongchou lion cake and pickles and Baoning beef and lamb stew and East View spicy chicken and Siling eel noodles, spicy crispy intestines, and dry fried and seasonal green beans and Qinchu lambnoodles, cool stir-fry, and other snacks. Sichuan pepper noodles introduction Sichuan pepper noodles originated in Nanchang City, Sichuan Province, China, during the late Qing Dynasty and early Republic of China. Originally a snack for farmhouses, they have now become a representative and famous snack of Sichuan cuisine.Since their inception, they have been praised throughout Sichuan for their unique, rich, fresh, and delicious flavor, as well as their unique Sichuan style. At that time, Mr. Xie Tianlu, a farmer from Jiangcun Village in Nanchang, set up a stall at the bank of the river and sold hand-pulled noodles. His noodles were meticulously made, from grinding and mixing to seasoning and flavor, and were highly praised by passersby. As a result, Xie's noodles gained fame.Later, farmer Chen Hongshun carefully studied the production process of Xie's noodles, taking their strengths and further improving them. The production process of noodles was further perfected. He selected fresh green peas and ground them into fine flour, paying close attention to the heat and texture of the noodles he made. The noodles were fine, soft, firm, translucent, and endless, with a unique flavor and taste.
Within a year, Xie's noodles became famous in the entire Sichuan region, and "Sichuan pepper noodles" were also widely known.
To this day, some noodle shops in Nanchang and Chengdu still use "Sichuan pepper noodles" as their main products, and their business is thriving and booming.
The famous revolutionary figures Zhu De and Luo Ruiqing visited Nanchang in the early 1960s and specially tasted Sichuan pepper noodles.In the past, selling noodles was often carried on a shoulder or sold on the street, or at intersections. When the shoulder was placed, customers from all directions would come. Now, most noodle shops only sell finished noodles, and customers can add their own ingredients and seasonings.To trace the origin and find the source. Sichuan pepper noodles originated in Sichuan, flourished in the Ming and Qing Dynasties, and reached its peak in the 1950s. Through the hands of 28 generations of the Sichuan rural ritual help, they were strung and made into flour, passed down to this day, with a history of nearly two thousand years.Legend has it that as early as the Han Dynasty, at the pier of the Jiang River in Anhan County (now Nanchang), there were two noodle stalls: one owned by Shi and called Shi noodles, and the other owned by Xie and called Xie noodles. Shi noodles sold cold stir-fried noodles, and Xie noodles sold hot sliced noodles. Both noodles had distinct cold and hot characteristics. The couples from Shi and Xie families fell in love and got married, and their skills were passed down. The two kinds of noodles were combined, creating a new taste.Xie noodles became more popular, and the new taste was showcased in Anhan. It is said that Zhang Fei, the magistrate of Brazil County (now Langzhong), inspected Anhan and highly praised Xie noodles, and was rewarded. The noodles became a tribute for Liu Bei in the Shu Kingdom, and Xie noodles entered the market and became a famous local snack.Production Sichuan pepper noodles are made by selecting high-quality green peas, removing the shell, soaking in water, grinding into fine flour, then filtering out the residue, drying, and making pea flour.
After heating and mixing, the pea flour is made into a paste, and then put in a bowl or plate for use.
There are many ways to make Sichuan pepper noodles, and you can also use green beans, rice, etc., to make different flavors of Sichuan pepper noodles. The history and culture of Sichuan pepper noodles originated in Nanchang City, Sichuan Province, during the late Qing Dynasty and early Republic of China. Originally a snack for farmhouses, they have now become a representative and famous snack of Sichuan cuisine. Since their inception, they have been praised throughout Sichuan for their unique, rich, fresh, and delicious flavor, as well as their unique Sichuan style. At that time, Mr. Xie Tianlu, a farmer from Jiangcun Village in Nanchang, set up a stall at the bank of the river and sold hand-pulled noodles. His noodles were meticulously made, from grinding and mixing to seasoning and flavor, and were highly praised by passersby. As a result, Xie's noodles gained fame. Later, farmer Chen Hongshun carefully studied the production process of Xie's noodles, taking their strengths and further improving them. The production process of noodles was further perfected. He selected fresh green peas and ground them into fine flour, paying close attention to the heat and texture of the noodles he made. The noodles were fine, soft, firm, translucent, and endless, with a unique flavor and taste. Within a year, Xie's noodles became famous in the entire Sichuan region, and "Sichuan pepper noodles" were also widely known. To this day, some noodle shops in Nanchang and Chengdu still use "Sichuan pepper noodles" as their main products, and their business is thriving and booming. The famous revolutionary figures Zhu De and Luo Ruiqing visited Nanchang in the early 1960s and specially tasted Sichuan pepper noodles. In the past, selling noodles was often carried on a shoulder or sold on the street, or at intersections. When the shoulder was placed, customers from all directions would come.
Now, most noodle shops only sell finished noodles, and customers can add their own ingredients and seasonings. To trace the origin and find the source. Sichuan pepper noodles originated in Sichuan, flourished in the Ming and Qing Dynasties, and reached its peak in the 1950s.
Through the hands of 28 generations of the Sichuan rural ritual help, they were strung and made into flour, passed down to this day, with a history of nearly two thousand years. Legend has it that as early as the Han Dynasty, at the pier of the Jiang River in Anhan County (now Nanchang), there were two noodle stalls: one owned by Shi and called Shi noodles, and the other owned by Xie and called Xie noodles. Shi noodles sold cold stir-fried noodles, and Xie noodles sold hot sliced noodles. Both noodles had distinct cold and hot characteristics. The couples from Shi and Xie families fell in love and got married, and their skills were passed down. The two kinds of noodles were combined, creating a new taste. Xie noodles became more popular, and the new taste was showcased in Anhan. It is said that Zhang Fei, the magistrate of Brazil County (now Langzhong), inspected Anhan and highly praised Xie noodles, and was rewarded. The noodles became a tribute for Liu Bei in the Shu Kingdom, and Xie noodles entered the market and became a famous local snack. Production
Sichuan pepper noodles are made by selecting high-quality green peas, removing the shell, soaking in water, grinding into fine flour, then filtering out the residue, drying, and making pea flour.
After heating and mixing, the pea flour is made into a paste, and then put in a bowl or plate for use.
There are many ways to make Sichuan pepper noodles, and you can also use green beans, rice, etc., to make different flavors of Sichuan pepper noodles. The history and culture of Sichuan pepper noodles originated in Nanchang City, Sichuan Province, during the late Qing Dynasty and early Republic of China. Originally a snack for farmhouses, they have now become a representative and famous snack of Sichuan cuisine.
Since their inception, they have been praised throughout Sichuan for their unique, rich, fresh, and delicious flavor, as well as their unique Sichuan style.At that time, Mr. Xie Tianlu, a farmer from Jiangcun Village in Nanchang, set up a stall at the bank of the river and sold hand-pulled noodles. His noodles were meticulously made, from grinding and mixing to seasoning and flavor, and were highly praised by passersby. As a result, Xie's noodles gained fame. Later, farmer Chen Hongshun carefully studied the production process of Xie's noodles, taking their strengths and further improving them. The production process of noodles was further perfected.He selected fresh green peas and ground them into fine flour, paying close attention to the heat and texture of the noodles he made. The noodles were fine, soft, firm, translucent, and endless, with a unique flavor and taste. Within a year, Xie's noodles became famous in the entire Sichuan region, and "Sichuan pepper noodles" were also widely known.To this day, some noodle shops in Nanchang and Chengdu still use "Sichuan pepper noodles" as their main products, and their business is thriving and booming. The famous revolutionary figures Zhu De and Luo Ruiqing visited Nanchang in the early 1960s and specially tasted Sichuan pepper noodles.In the past, selling noodles was often carried on a shoulder or sold on the street, or at intersections. When the shoulder was placed, customers from all directions would come. Now, most noodle shops only sell finished noodles, and customers can add their own ingredients and seasonings. To trace the origin and find the source. Sichuan pepper noodles originated in Sichuan, flourished in the Ming and Qing Dynasties, and reached its peak in the 1950s.Through the hands of 28 generations of the Sichuan rural ritual help, they were strung and made into flour, passed down to this day, with a history of nearly two thousand years. Legend has it that as early as the Han Dynasty, at the pier of the Jiang River in Anhan County (now Nanchang), there were two noodle stalls: one owned by Shi and called Shi noodles, and the other owned by Xie and called Xie noodles.Shi noodles sold cold stir-fried noodles, and Xie noodles sold hot sliced noodles. Both noodles had distinct cold and hot characteristics. The couples from Shi and Xie families fell in love and got married, and their skills were passed down. The two kinds of noodles were combined, creating a new taste.
Xie noodles became more popular, and the new taste was showcased in Anhan.
It is said that Zhang Fei, the magistrate of Brazil County (now Langzhong), inspected Anhan and highly praised Xie noodles, and was rewarded. The noodles became a tribute for Liu Bei in the Shu Kingdom, and Xie noodles entered the market and became a famous local snack.
Production
Sichuan pepper noodles are made by selecting high-quality green peas, removing the shell, soaking in water, grinding into fine flour, then filtering out the residue, drying, and making pea flour.
After heating and mixing, the pea flour is made into a paste, and then put in a bowl or plate for use.There are many ways to make Sichuan pepper noodles, and you can also use green beans, rice, etc., to make different flavors of Sichuan pepper noodles. The history and culture of Sichuan pepper noodles originated in Nanchang City, Sichuan Province, during the late Qing Dynasty and early Republic of China. Originally a snack for farmhouses, they have now become a representative and famous snack of Sichuan cuisine.
Since their inception, they have been praised throughout Sichuan for their unique, rich, fresh, and delicious flavor, as well as their unique Sichuan style. At that time, Mr. Xie Tianlu, a farmer from Jiangcun Village in Nanchang, set up a stall at the bank of the river and sold hand-pulled noodles. His noodles were meticulously made, from grinding and mixing to seasoning and flavor, and were highly praised by passersby. As a result, Xie's noodles gained fame.Later, farmer Chen Hongshun carefully studied the production process of Xie's noodles, taking their strengths and further improving them. The production process of noodles was further perfected. He selected fresh green peas and ground them into fine flour, paying close attention to the heat and texture of the noodles he made. The noodles were fine, soft, firm, translucent, and endless, with a unique flavor and taste.Within a year, Xie's noodles became famous in the entire Sichuan region, and "Sichuan pepper noodles" were also widely known. To this day, some noodle shops in Nanchang and Chengdu still use "Sichuan pepper noodles" as their main products, and their business is thriving and booming. The famous revolutionary figures Zhu De and Luo Ruiqing visited Nanchang in the early 1960s and specially tasted Sichuan pepper noodles.In the past, selling noodles was often carried on a shoulder or sold on the street, or at intersections. When the shoulder was placed, customers from all directions would come. Now, most noodle shops only sell finished noodles, and customers can add their own ingredients and seasonings.
To trace the origin and find the source.
Sichuan pepper noodles originated in Sichuan, flourished in the Ming and Qing Dynasties, and reached its peak in the 1950s.
Through the hands of 28 generations of the Sichuan rural ritual help, they were strung and made into flour, passed down to this day, with a history of nearly two thousand years. Legend has it that as early as the Han Dynasty, at the pier of the Jiang River in Anhan County (now Nanchang), there were two noodle stalls: one owned by Shi and called Shi noodles, and the other owned by Xie and called Xie noodles. Shi noodles sold cold stir-fried noodles, and Xie noodles sold hot sliced noodles.
Both noodles had distinct cold and hot characteristics. The couples from Shi and Xie families fell in love and got married, and their skills were passed down. The two kinds of noodles were combined, creating a new taste. Xie noodles became more popular, and the new taste was showcased in Anhan.
History and Culture
In 1985, the old people's restaurant on the main street of the southern county was renovated, and some old employees retired. These experienced predecessors, after having some free time, successively engaged in other occupations. Of course, some also continued to work in the catering industry, setting up small stalls on the side of Old Luqun Road. The "fat intestines" and rice are not always made with fat intestines, but also with pork organs, such as heart, lungs, and fat intestines. For people who hadn't eaten much greasy food before the 1980s, this was not just a snack, but a hearty meal. The characteristic of "fat intestines and rice" is also in this. It is like a snack and a meal, like a stew and a pot dish. It has...Rice...delicious soup, with meat and vegetables, tasty but also nutritious. In summer,Pumpkin and winter,radish are paired, which can dispel the heat. The most precious thing is to turn the pork intestine into a delicious snack. These are the important reasons why "fat intestines and rice" are loved by everyone. Of course, the cleaning and seasoning are the most difficult. In 1988, "fat intestines and rice" snacks have completely formed, and the unique flavor is also emerging. It has also been moved from the roadside stall to the family's courtyard. This has lasted for 13 years, until the old house was renovated and demolished. After that, it started to operate a food stall. In the 1980s and 1990s, when you go to the restaurant at 11 am every morning, you may see the word "Bi" written on it.
Yan Mountain Plate Duck
Introduction
Yan Mountain Plate Duck is a unique roast duck product in Yan Mountain. After being buried for thousands of years, until the Qing Dynasty, it became famous in Tianfu, and became famous in the Republic of China. It is golden in color, fragrant, with just the right amount of saltiness, and is a cost-effective product that has become a favorite dish for guests and a unique local specialty, which has been widely sold in and around Chengdu.
Yan Mountain Plate Duck has its unique characteristics. It must be made at the right time. It can be made after the beginning of the winter and the spring equinox. Secondly, it must select ducks carefully. Thirdly, the method of making is special. The process of making plate duck involves killing, removing fur, sealing, and roasting. After being processed, it is golden in color and has a rich aroma. Fourthly, it must be made with careful selection. One, the duck body is round, the head and neck are opposite, just like a flying swan. Two, the neck is long and straight, like a crane.
Nanchang Pot Dumpling with Lychee Jelly
Introduction
Nanchang Pot Dumpling is a famous local snack in Nanchang City, Sichuan Province. This snack has the crispness and aroma of freshly baked pot dumplings, and the coolness of Sichuan lychee jelly. It is also soft, chewy, and delicious. It is fragrant and unique. There is also a similar snack in Guang'an City, Wusheng County, called Wusheng Pot Dumpling.
Nanchang Pot Dumpling is a local snack in Nanchang, Sichuan.It is a distinctive snack. It has the crispness and aroma of freshly baked pot dumplings, and the coolness of Sichuan lychee jelly. It is also soft, chewy, and delicious. It is fragrant and unique. Eating Nanchang Pot Dumpling is a unique experience. In the streets and alleys, the sound of calling for pot dumplings is constant. People who eat pot dumplings are hot and sweating. The most famous are Chen Pot Dumpling and Li Pot Dumpling.
The pot dumplings are "crunchy" and crispy, and very fragrant! It is sweet, hot, and delicious. Looking at it, people who haven't bought it can't help but be envious. Like Sichuan lychee jelly has become a symbol and a food culture in Nanchang. Nanchang pot dumplings are also a unique local food culture in Nanchang.
Method
The method of making Nanchang Pot Dumpling:
First, mix flour, grab a small lump of dough, coat with oil, pepper,and finally add a layer of sesame.Then roll into a small ball, put it on a cutting board, and use a rolling pin to roll the dough from top to bottom, until it is rolled into a round dough. Then spread it on a flat pan. Bake and constantly flip the edges with a iron fork. When the dough is golden and fluffy, take it out of the flat pan, put it in a large mouth small bucket, and arrange it vertically in the kitchen, and bake it for a while, until the dough is crispy and fluffy like a flying saucer. Then use a small knife to cut along the edge of the pot dumpling, open a small mouth, and use a small iron scraper to scrape the Sichuan lychee jelly evenly, and put it in a bowl. Add red oil, salt, soy sauce,vinegar，sprinkle with some pepper,
and then mix with a little green onion.East Lake Tofu and Pork Belly Introduction East Lake Tofu is a Chinese dish that belongs to Vegetarian food. It is similar to
pork belly, with a silver-white color and a fragrant aroma.
It is made with tofu, winter gourd, and dried shiitake mushrooms.
It is similar to pork belly, with a silver-white color and a fragrant aroma.Method Ingredients:North Tofu accessories: winter gourd, dried shiitake mushrooms, eggs, green onions, and gingerSeasoning: salt, white pepper,tomato paste, flour, white sugar, ，soy sauce, water starch, chicken brothCooking method:
1. Wash and slice the winter gourd and dried shiitake mushrooms, and blanch them before use;
2. Mix tomato paste, flour, salt, white pepper, and chicken broth. Then put the tofu in the mixture and evenly coat it.3. Heat the pot and add oil. When the oil is 50% hot, put the tofu coated with the mixture into the pot and fry until it is golden brown. Then take it out and drain the oil.
4. Keep the bottom of the pot, add a little oil, add the sliced winter gourd, add soy sauce, chicken broth, white pepper, and salt. Cook over medium heat.5. Add the tofu and stir-fry until it is cooked. East Lake Tofu and Pork Belly
History and Culture Li Wei, a poor villager in Qingzhou, was very hungry and wanted to eat cucumber, but he couldn't. He was beaten by his parents, and he ran away from home. He was hungry and fell in front of the door of the "East Lake Tofu Shop" in Hangzhou. The owner saw him and gave him food to eat. He was grateful to the owner and wanted to repay his kindness.The owner was kind and invited him to work. Li Wei worked diligently for the owner. One day, Li Wei drank too much wine and fell asleep. The shop caught fire due to the high temperature, and the "East Lake Tofu Shop" was destroyed.Li Wei was very sad and died a few days later. The owner was very sad and wanted to make a living, so he went to live in the bank of the Xiang River in Xiangxi. He rented a half-room in his sister's house and used four taels of silver to buy rice flour.
Cooking method:
1. Wash and slice the winter gourd and fresh mushrooms, blanch in water, and set aside.
2. Mix tomato paste, flour, salt, pepper, chicken extract, eggs, and water starch to make a tomato-based egg mixture. Dip the tofu in the mixture.
3. Heat oil in a pot to 50% heat. Fry the tofu coated with the tomato-based egg mixture until golden brown and remove.
4. Keep the oil in the pot, add sliced winter gourd, add soy sauce, chicken extract, pepper, and salt.Add high-quality broth Season to taste, and cook until the tofu is cooked through.
Characteristics: Similar to pork knuckles, silver-bright, salty and fresh, fragrant.
Tips: Cut the tofu into pieces before cooking for better flavor absorption.
West Chong Lion Cake
Introduction
West Chong's "Lion Cake" is a famous local snack from Xichang, known for its crispy and sweet exterior, melt-in-your-mouth texture, and golden color. It has been popular for many years and is a source of wealth for the people of Xichang. The original name of the Lion Cake is "Sha Wang Cake."It originated in autumn of 1876, created by Si Ren Gong in Hangzhou's "Sha Chun Fang."
"Sha Wang Cake" is a delicious and crispy treat, with a melt-in-your-mouth texture and a lingering aroma, making it a popular choice for entertaining guests. The county magistrate of West Lake, Yao Qi Hang, would use "Sha Wang Cake" as a tea point. His daughter, Yao Sheng Lan, would eat it daily to satisfy her cravings.
"Sha Wang Cake" uses carefully selected Hangzhou West Lake rice, which is soaked, ground into flour, and then fried. It is then mixed with good red sugar, sesame seeds, and a drizzle of vegetable oil. After the death of Si Lao, the son Si Li inherited the business.
Historical and Cultural
In South Chong, the poor young man,a local farmer, was very poor. He stole vegetables from his family to eat, but was caught and severely beaten. He fled to Hangzhou's West Lake, where he collapsed and fell in front of "Sha Chun Fang." Si Li saw him, rescued him, and cared for him. Si Li needed labor, so he hired the boy to work for him. The boy was diligent and skilled, and Si Li rewarded him with wages. He washed rice and ground it in the morning and evening. The young man came from a poor background, but was hardworking and skilled.
During the Mid-Autumn Festival, Si Li drank too much wine and passed out. A fire broke out in the cake shop due to the heat of the night, and "Sha Chun Fang" was completely destroyed. Si Li cried bitterly and died soon after, and "Sha Chun Fang" disappeared. The boy cried and returned to his teacher's home, where he lived in a half-room in his aunt's house and paid four taels of silver for the room.He used the silver to buy rice. He waited for the rice to soak for three days and then made it into a fine powder. In the night dream, the career as a teacher reappeared, the teacher's life-saving kindness and teaching affection appeared one by one, "Teacher, Teacher, Teacher, S, S, S," the hometown also has a teacher, and the cake is called Wang, what Wang? The king Wang was about to offend, how could he? The king of Lu was a lion. The words "Teacher, S, Lion" are very clever, and using this cake to represent a lion is very clever. The color of the cake is golden, just like the fur of a golden lion, so it is called Lion Cake. He woke up laughing. His wife asked him why he was laughing, and he told his wife about the dream, and his wife said that the teacher wanted us to remember his kindness. The teacher's name was S, and his hometown was Lion, so naming the cake "Lion Cake" was both a tribute to the teacher and a reminder of his hometown, and the family was very happy. Therefore, "Lion Cake" appeared in 1891 (the 17th year of the Qing Dynasty). People in the county praised it, and merchants from all over the world spread the word.
In the 26th year of the Qing Dynasty, Mr. He was old and had settled down, and he discussed with his wife to move the house to "Guilong Street," and the business of "Lion Cake" became even more prosperous. In the 28th year of the Qing Dynasty, Mr. He passed away at a long age, and his son, Mr. He Ji, continued his business, and he carefully studied and made the cake, and he used well water from outside the government to boil and cool the rice flour, and the resulting flavor was even better. Until the period of the Republic of China, Mr. He's business flourished. In the late period of the Republic of China, other workshops also produced this cake, such as "Daqiang " and "Guiqiang."Mr. He closed his shop, and his son took over the business.
Method:
Ingredients:
18.5 kg of glutinous rice, 9.25 kg of white sugar, 1.1 kg of sesame, 14 kg of dried lard, 750 kg of eggs, 4.5 kg of honey, 14 kg of sesame oil, 900 g of raw rice flour, 500 g of cooked rice flour, and appropriate amount of fragrance. Process:
Soak the rice, grind the flour, cook the rice, combine the flour, press into slices and cut into strips, fry in oil, mix, shape, and package.
Making method:
1. Soak the rice, grind the flour: Choose plump glutinous rice, wash it with water, soak it for 4-6 hours, drain the water, use a to pound it into fine flour, and sift it through a 60-70 mesh sieve, ensuring that the rice flour is fine.
2. Cook the rice: Place
800 grams (calculated per 100 packs of finished product) of glutinous rice in a pot with boiling water and stir until smooth, then add lard, continue to boil until the glutinous rice is cooked.3. Combine the flour: After mixing the remaining glutinous rice flour with eggs, add the cooked rice slurry, and knead into a flour dough. Then press the dough into 0.5 cm thick slices, cut into 1.5 cm wide strips, and then cut the strips into 0.5 cm wide pieces, which is the raw dough.
When cutting, the shape and size should be consistent, and the raw dough should be sprinkled with powder to prevent sticking.4. Fry in oil: First, pour sesame oil into a pot, then fry the raw dough in the oil until it turns golden brown.5. Seasoning: Add salt, pepper, and fragrance according to your preference.
Final product: Once cooked, let it cool and cut into bite-sized pieces.
The cake is ready to be enjoyed.
The final product is ready to eat.
In the 1980s, in rural China, a new product was introduced, called "Snow Cake."
Snow Cake is a type of dairy product, made from milk. Snow Cake is very popular in China. Snow Cake is a delicious and healthy snack.Snow Cake is also a popular gift. In China, there are many different types of Snow Cake.Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack.Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake.Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack.Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China.
Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China.In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China. Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China.
In China, there are many different types of Snow Cake.
Snow Cake is a very popular snack in China.Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack.
Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake. Snow Cake is a very popular snack in China.
Snow Cake is a healthy and delicious snack. Snow Cake is a popular gift in China. In China, there are many different types of Snow Cake.He also bought chicken, fish powder, and various powders. Methods
Materials: 1500g fresh South Chong noodles, 1000g bone-in lamb, beef bones, Sichuan salt, ginger slices, peppercorns, flower pepper, MSG, pepper, red oil, and fresh coriander.
Steps:1. Separate the bones and meat from the bone-in lamb, wash them, and put them in a pot with boiling water. Blanch them, then remove. Wash them again. 2. Place the cleaned lamb bones, meat, ginger slices, flower pepper, and peppercorns in a pot and bring to a boil. Then, skim off any foam. Cook until the lamb is tender. Remove and cut into small pieces.
3. Place the cut lamb in a container, add the ingredients, Sichuan salt, MSG, sesame oil, and vegetable oil, and mix well.
4. Add the cooked lamb broth to the pot and bring to a boil. Then, add the noodles and stir until they are cooked.
5. Rinse the noodles under cold water and place them in a bamboo sieve. Then, place the sieve over boiling water and stir the noodles repeatedly until they are cooked through. Drain and transfer to a bowl.
6. Add the cooked lamb and soup, then add Sichuan salt, MSG, and fresh coriander. Serve hot.
Other: You can also serve with deep-fried snacks or drizzle with red oil.
Tips: When boiling the soup, make sure to blanch the bones and meat before using them in the soup.
Characteristics: The soup is fragrant and has no fishy smell. Additionally, it can be served with deep-fried snacks or drizzled with red oil.
Technique: When making soup, blanch the bones and meat, rinse again, and then use it for making soup.
Features: Fresh and fragrant, with no fishy taste, the soup is creamy and beautiful.
