Guangyuan Snack Full Collection_Guangyuan Specialty Snacks Food Introduction
Guangyuan, formerly known as Lizhou, has a history of building over 2300 years. It is renowned as "The Imperial Palace," "A Key Town in Sichuan," "A Gateway to Northwest Sichuan," and "The Sichuan Golden Triangle."Guangyuan is one of the first agricultural, scientific, and educational demonstration zones in China, and a city with Sichuan-style gardens. It is a national new industrial base, a Chinese town famous for hot springs, one of the most competitive cities in Western China, a Chinese base for military equipment production, and one of the ten key hubs of China's railway network.
Local Specialties There is Mapo Tofu Tofu...Doubanjiang (fermented broad bean paste) Fresh fish, Guangyuan Nuts Peach Crispy Buns...SteamedCold noodles...Shabu-shabu Dumplings, Jianmen Bean Curd Congee...Spicy Pickled Produce (fish)...Beer Duck etc.
Mapo Tofu
Brief introduction
Mapo Tofu, also known as Chen Mapo Tofu, is one of the traditional Sichuan dishes of the Han nationality, and one of the "Eight Great Cuisines" of China.It is a famous dish named by the national government. The restaurant was founded in the early years of the Qing Dynasty (1862), and was located near Wanfu Bridge in Chengdu's northern suburbs.The original name was Chen Xing Sheng Food Shop, and the chef was the wife of Chen Chunfu. The tofu made by Chen was bright red and crispy, with a rich flavor and a unique Sichuan style. Chen's tofu quickly became famous, and people from all over came to buy it. Someone saw Chen's face with a scar and joked that he was "Chen Mapo Tofu."This joke spread and the shop was named "Chen Mapo Tofu Shop."In the late Qing Dynasty, Mapo Tofu was listed as one of Chengdu's famous foods. Historical and Cultural Significance Mapo Tofu (commonly referred to as Mapo Tofu) was first created in the first year of the Qing Dynasty (1862), and was created in the outer north of Chengdu near Wanfu Bridge. The original name was "Chen Xing Sheng Food Shop." The owner, Chen Chunfu, had passed away, and the shop was run by the owner's wife. The owner's wife had a scar on her face, and was called Chen Mapo. The Wanfu Bridge was a wooden bridge that spanned the river, not long but quite wide. On both sides were guard towers, and on top were fish traps. There were also bridges, stalls, and people sitting and eating. The customers of "Chen Xing Sheng Food Shop" were mainly oil merchants. They would often buy tofu and beef. And then they would ask the owner's wife to process the vegetables. This kind of food, made in a traditional way, was very popular with workers. They ate Mapo Tofu, not only did it satisfy their hunger, but it also made them feel refreshed and energetic. The workers traveled all over, promoting Chen's Mapo Tofu. Mapo Tofu quickly became famous. Chen Mapo also opened a restaurant in the downtown area of Chengdu, so more people could eat Mapo Tofu.
Over time, Chen developed a unique cooking technique for making tofu.
The flavor and texture of the tofu are perfect. It is very popular, and Chen's tofu became famous. People came from all over to try it. There is a poem from the Qing Dynasty that says: "Chen Mapo tofu is famous, and the flavor of steamed tofu is the best. At the Wanfu Bridge, the shadow of the shop is beautiful, and everyone is drunk on wine."People from all over came to try it. Someone saw the owner's scarred face and joked that it was "Chen Mapo Tofu."This joke spread and the shop was named "Chen Mapo Tofu."
According to the "Chengdu Through the Ages" record, Mapo Tofu was listed as one of Chengdu's famous foods in the late Qing Dynasty.Due to the continuous efforts of the descendants of Chen Mapo, Chen's Sichuan restaurant has continued to thrive for over 140 years, and is well-known both domestically and abroad. The recipes are popular. RecipeMade with
Tender tofuand beef. The finished dish is bright red and white, with a unique flavor and texture. The tofu is cut into small cubes and soaked in water to remove the bitterness. Heat a wok, add oil, and heat until 60% of the oil is hot. Add the minced beef and stir-fry until it turns yellow. Add salt, soy sauceginger, garlic, chili powder, and Sichuan peppercorns. Add meat broth and tofu. Cook over medium heat until the tofu is cooked through. Addgreen onionand
sesame oil
. Stir-fry for a moment, then add water and thicken the sauce. Finally, add chopped green onion and sesame oil.This dish looks simple, but it is actually quite difficult to make. Even if the ingredients are the same, the flavor will not be the same. This is because the ingredients and water have different flavors. Woman's Fried NoodlesIntroductionWoman's Fried Noodles is a traditional Sichuan snack, with 5 flavors: sour, sweet, spicy, and fragrant. It is full of Sichuan flavor.When eaten, the cold noodles are very spicy, but the taste is very delicious. Now, Woman's Fried Noodles is still widely eaten in Guangyuan, the birthplace of the Tang Emperor Wu Zetian. However, it is difficult to find authentic Woman's Fried Noodles outside of Guangyuan.Historical and Cultural Significance Later, Empress Wu Zetian became an Empress, and she still loved "Couples Noodles." Every birthday, she would ask the imperial chef to cook a bowl of it for her. This continued until her death. Now, Woman's Fried Noodles is still widely eaten in Guangyuan, the birthplace of the Tang Emperor Wu Zetian. However, it is difficult to find authentic Woman's Fried Noodles outside of Guangyuan.It is said that during the Tang Dynasty, Wu Shi, the daughter of the Minister of Works, Wu Shi, was chosen by Emperor Taizong to be his concubine. At that time, she could not leave her beloved, Gao Changfeng.Wu Shi often read books and played in the river with Gao Changfeng. There was a noodle shop at the river crossing. Every time they crossed the river, they would always go to the noodle shop to eat noodles. They got to know the owner of the noodle shop. They learned about the noodles through eating and talking.Later, they came up with the idea of making cold noodles in the summer. They worked with the noodle shop owner to create a new type of noodles made from rice flour. These noodles were soft, chewy, and not sticky. Wu Shi and Gao Changfeng were very happy, and they hugged each other. The noodle shop owner saw this and joked: "These noodles should be called 'Couples Noodles'!" Since it was Wu Shi's birthday, "Couples Noodles" was created. This joke quickly spread, and "Couples Noodles" became a popular local dish.
Later, Wu Shi became Empress.
Although she could not marry Gao Changfeng, "Couples Noodles" was still passed down.
Recipe The ingredients for Woman's Fried Noodles are: Top-qualityRice flour. Cold noodles are very spicy, making your face red and your mouth tingle, but they are very delicious to eat. Currently, the "Empress Noodles" are still widely eaten in Guangyuan, Sichuan, where Empress Wu ruled, but it is difficult to find authentic "Empress Noodles" elsewhere.
Historical and cultural
Later, Wu Mei Niang became an empress and still remembered "Husband and Wife Noodles". Every birthday, the imperial chef would cook a bowl for her, and she continued to eat it until her death.
Currently, the "Empress Noodles" are still widely eaten in Guangyuan, Sichuan, where Empress Wu ruled, but it is difficult to find authentic "Empress Noodles" elsewhere.
Legend has it that during the reign of Emperor Gaozu of the Tang Dynasty, Wu Mei Niang, the daughter of Wu Shi (the original name of Empress Wu), was selected to be a concubine in the palace at the age of 14. At that time, due to the emperor's orders, she had to leave her beloved, Comrade Jian Feng, whom she had loved since childhood. While Wu Mei Niang was studying in her childhood, she often went to the river with Jian Feng, and there was a noodle shop at the river crossing, where they would always eat a bowl of noodles every time they went to the river. Therefore, she became familiar with the shop owner and often talked about the making of noodles while eating. After a while, she also gained a deeper understanding of it. Later, they thought it would be great to have a cold noodle in the summer. So, they experimented with the noodle shop master, and finally created a soft, delicious, and chewy rice noodle. Wu Mei Niang and Jian Feng were so happy that they hugged each other. The noodle shop master saw this scene and teased the couple: Why don't you just call it "Husband and Wife Noodles"? Since it's also Wu Mei Niang's birthday, "Husband and Wife Noodles" was born. This spread and became a local favorite dish. Later, Wu Mei Niang went to Chang'an, Kyoto. Although she never became Mrs. Jian Feng, "Husband and Wife Noodles" were still passed down.
Method
Process: Empress Noodles use high-quality Rice as raw materials. Wash the rice thoroughly, then soak it in water for one day, then add 1/10 of the rice.Cooked rice, then cook it into a suitable porridge-like consistency, and steam it in a steaming basket with a non-stick pan. After steaming, put it on a chopping board with oil. After cooling, fold and cut into fine threads, and it is ready. This cold noodles is chewy and refreshing, with diverse eating methods, the most common way to eat it is;Put cold noodles in a bowl, add soy sauce,vinegar chili peppers, chili oil, oil,sugar white pepper, minced garlic, etc. seasonings, stir and it has five flavors of sour, sweet, numb, spicy and fragrant. Very authentic Sichuan flavor. The cold noodles are so spicy that your face turns red and your mouth is numb, but it is delicious to eat.
Pickled Fish
Introduction
Pickled fish is a traditional Sichuan dish of the Han nationality, which belongs to Sichuan cuisine. It is known for its unique seasoning and unique cooking methods.The tender and delicate The rice is fine and tender, with is cooked with Sichuan pickled vegetables. Although this dish is a home-cooked dish in Sichuan, it is very popular.The meat is tender, the soup is sour, fragrant and delicious, slightly spicy and not greasy. The fish is tender and juicy. It has a fresh and salty flavor, with a strong Sichuan local flavor. MakingFeatures: Salty, fresh, sour and spicy, tender and juicy
Main ingredients: Three fresh, 15 grams of pickled vegetables,
50 grams of green vegetables, 15 grams of dried chili peppers,
10 grams of ginger, 10 grams of garlic, 15 grams of green onion.Auxiliary ingredients: 5 grams of vegetable oil, 10 grams of vinegar, 10 grams of, 10 grams of soy sauce, 150 grams of soup, 10 grams of oil, 15 grams of starch. Making: 1) Remove the scales and gills of the, cut open and clean it, then make a few knife marks on both sides of the fish;2) Cut the pickled vegetables into fine threads about 1.5 cm long; 3) Chop the dried chili peppers, ginger, and garlic into minced. Cut the green onion into flower shape;
4) Place a pot on a high fire, add the vegetables;5) Heat the oil, add the to fry for about 3 minutes until both sides are slightly yellow, drain off some oil, and leave about 100 grams of oil in the pot, push the fish to the side of the pot, add dried chili peppers, ginger, garlic, and vinegar to release the aroma;6) Then add, soy sauce, soup, etc. one by one, push the back into the pot and boil over medium heat;7) Add pickled vegetables and cook for about 10 minutes;8) After the fish is cooked, remove and put it in a bowl, put chopped green onions and oil in the pot;9) Finally, after stirring in starch, pour the sauce on the fish. FishIntroductionFish is a traditional Sichuan dish of the Han nationality, which belongs to Sichuan cuisine. Its main seasoning is Sichuan's unique
and green onions, ginger, and garlic, which has a rich Sichuan flavor and characteristics.
The cooked dish is bright red, the fish meat is tender and delicious, and the taste is fragrant and spicy, with a slight sweetness and sourness.
It has the effects of nourishing and strengthening the stomach, promoting blood circulation, moistening and dispelling edema, opening pores, and detoxifying. It is beneficial for various water swellings, bloating, oliguria, jaundice, and breast milk obstruction. Making Ingredients: 1000 grams of fresh, 75 grams of, 20 grams of ginger, 20 grams of garlic, 30 grams of green onions, 15 grams of soy sauce, 25 grams of sugar, 20 grams of vinegar, 25 grams of, 2 grams of MSG,5 grams of salt, 1 gram of black pepper, 30 grams of water bean sprouts, 750 grams of meat soup,150 grams of peanut oil.
Making: 1. Clean the, remove the scales and viscera, cut it into pieces, and season it with, salt, and black pepper;
2. Heat the oil in a pot to 70% and add the, fry until both sides are slightly yellow;3. Add in the pot and stir-fry until red, then add ginger, green onion, and garlic, stir-fry until fragrant, add soup, and then add the, add soy sauce, sugar, and, stir over a small fire and cook until it is cooked through. 4. Add MSG, water bean sprouts, and stir-fry until the sauce is thick and shiny, then add vinegar and green onions and pour it on the fish.Note: Cut the into pieces with an even thickness to make it easy to cook and season. The oil temperature when frying the should be high to maintain its integrity.The fire when cooking the should be small. The sauce should not be too thick.
Features: This dish is a traditional Sichuan dish. Its main seasoning is Sichuan's unique and green onions, ginger, and garlic, with a rich Sichuan flavor and characteristics. The cooked dish is bright red, the fish meat is tender and delicious, and the taste is fragrant and spicy, with a slight sweetness and sourness.4. Add MSG, bean powder, and thicken the oil, then add vinegar, scallion, and pour it over the fish. Introductionis a unique Sichuan Han nationality snack originating in Chongqing, which belongs to Sichuan cuisine. It is known for its spicy, chewy, and fragrant meat.can be enjoyed in formal and informal settings. This dish has the effects of appetizing and promoting saliva, promoting blood circulation. The making process is relatively complex, so that the spicy flavor of the dried chili peppers can penetrate the knuckles. Genuine knuckles are white and plump, and the meat and bones are fragrant when chewed, which has a strong aroma-enhancing effect.
Making
Ingredients: Dried chili peppers, flower, seasoning: old cellar pickled vegetables water,
black pepper, MSG, chicken brothappropriate amountMaking: 1. Select large, wash and cut in half (you can also cut it in half), cook in boiling water for 10-15 minutes and then remove.2. Chop the garlic, dried chili peppers, and ginger into minced.3. Pour into a wide container and add minced garlic and dried chili peppers, cool.
4. Pour the old cellar pickled vegetables water (about the same amount as ) into the container with and mix well.
5. Add flower, black pepper, and a small amount of MSG and chicken broth into the container with and dried chili peppers, minced garlic, and cooled.6. Add the cooked into the cooled pickled vegetables water and marinate for 30 minutes.（Generally, the longer it is marinated, the better the taste)Chicken essence Introduction
is a unique and delicious Sichuan Han nationality dish, which is a popular dish among the people. It is said to originate from the Qing Dynasty. There are many ways to make. Its main ingredients are5. Add flower pepper and a small amount of black pepper to the brine, along with the mountain pepper, mountain pepper water, MSG, and a small amount of chicken essence.and.(Generally, the taste will be better if it's stored for a longer time) 7. Plate the dish. Add and, then cook.
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"Recipe"
"Ingredients""1 duck""1 potato""6 shiitake mushrooms""1 bottle of beer""8 cloves of star anise""1 piece of cinnamon""3 pieces of ginger"
"1 small piece of ginger, finely chopped"
"2 cloves of garlic""1 bunch of green onions"
"1 bunch of green onion, chopped""1 bunch of green onion, finely chopped"
"Cooking steps"
"1. Cut the duck into pieces, wash and remove blood (frozen duck should be soaked in cold water first before thawing)""Place in a pot, add cold water, add chopped ginger, boil over high heat, remove the duck pieces and drain, pick out the ginger, wash the pot and dry it."
"2. Heat oil in the pot, add garlic, green onion, star anise, cinnamon, and ginger, stir-fry until fragrant, then add the duck pieces and a little soy sauce, stir-fry."
"Pour in the entire bottle of beer, add a little vinegar (adding vinegar makes the meat less likely to become mushy), cover the pot and bring to a boil over high heat (cut potatoes and shiitake mushrooms into chunks, potatoes can be cut larger, keep aside), cook for a while, this makes the soup look thicker.""3. Reduce the heat to low, add potatoes and shiitake mushrooms, switch to high heat for a quick boil, then return to low heat.""4. After 3 minutes, switch to high heat, add appropriate soy sauce (for coloring), stir-fry until the sauce thickens.""Add chicken powder and serve, garnish with chopped green onions."
"Notes:"
"1. The potato chunks should not be too small, pay attention to the cooking time, if the time is too short, the potatoes will not be sticky, if it's too long, they will become a mush. The best is to be soft but not crumbly."
"2. Duck meat is relatively strong in flavor, so first boil it in boiling water, then cook it in the pot, this will eliminate the duck's strong flavor, and the duck meat cooked in this way is more tender and flavorful. The soup is also fragrant and delicious.""3. Cooking with beer, the duck soup will have a very strong beer flavor, but after a long time, the beer flavor will gradually disappear, just eating the duck and drinking soup will not make you drunk.""4. The amount of spices should be moderate, the purpose is to enhance the flavor of the beer duck, adding too many spices will cover the main flavor.""Three-thread cold noodles""Introduction"
"Three-thread cold noodles, a traditional snack, has a long history and has a great influence in Sichuan province. In recent years, it has also spread to other parts of China, especially in the northern regions."
"The main ingredients are""noodles""cut into thin strips and blanched in boiling water.""Then it is mixed with various toppings and served cold.""There are many ways to eat cold noodles.""1. Green bean noodles""Green bean noodles, blanched in boiling water, keep them crisp and tender, then place them in a bowl, and top with cold noodles. Season with a sauce made of chili oil, Sichuan peppercorns, vinegar, MSG, soy sauce, garlic and sesame oil.""2. Chicken shredded noodles""Chicken shredded noodles, the basic preparation is the same as green bean noodles, but the noodles are cut into small pieces and mixed with shredded chicken.""3. Three-thread noodles""Three-thread noodles, the noodles are cut into small pieces and mixed with shredded chicken, ham, and pork.""Sword Gate Bean Noodle Soup""Introduction"
"Sword Gate Bean Noodle Soup, is a nutritious and delicious dish, is popular with everyone."
"However, the preparation process is complex, and it is not often made at home. It is usually made for guests or during festivals."
"The preparation process is: to soak and cook the soybeans (usually 8 hours), then grind them into a paste and cook in a pot, filter the soup, then add rice and beans to cook until half cooked, and finally add the noodles."
"After cooking, the rice and beans will separate.""Even today, many farmers still use this dish as a feast for guests.""Because the bean noodle soup has a complex preparation process, and is very particular, most people make "sweet soup noodles" or bean paste soup. This bean paste soup is easier to make: Soak overnight, then grind the soybeans into a paste, boil the paste, and remove the foam, add rice and beans, cook until cooked, then add a little sour vegetables, and you can have a delicious soup noodles.""Guangyuan Steamed Cold Noodles""Introduction""Guangyuan Steamed Cold Noodles is a traditional snack in Guangyuan, Sichuan province, it is sour, sweet, spicy, and has a rich aroma, it is refreshing and delicious.""It is the only snack in Guangyuan.""Its appearance is similar to the noodles in Shaanxi.""It is made from rice flour, not wheat flour.""Guangyuan cold noodles are smooth and refreshing, it is a popular snack in Guangyuan.""History"
"Legend has it that during the Tang Dynasty, when Emperor Gaozu was ruling, his wife, Wu Mei Nu (Wu Zetian), was selected to be a talented woman in the palace at the age of 14."
"When she was in the palace, she was very unhappy, so she left the palace and returned to her hometown."
"The story of Guangyuan steamed cold noodles comes from this."
"It is said that when Wu Mei Nu returned to her hometown, she was very hungry, so she went to the local restaurant and ordered steamed cold noodles.""The taste of the cold noodles was very delicious, so Wu Mei Nu liked it very much.""After she left the palace, she continued to eat steamed cold noodles, and her taste buds became accustomed to the taste.""When she became the emperor, she also brought steamed cold noodles to the palace.""The steamed cold noodles became a favorite dish in the imperial palace.""Guangyuan steamed cold noodles is a famous snack in Guangyuan, and it is also a traditional snack in Sichuan province.""Now, Guangyuan steamed cold noodles is still very popular in Guangyuan and Sichuan province.""Small fried beans"
"Introduction"
"Small fried beans, is a popular snack in China, it is salty and savory, the beans are soft and delicious, and it is also nutritious.""Recipe""Ingredients: 1. Supermarket can buy Chinese dried soybeans""2. Sichuan peppers, ginger, garlic, green onions""Steps: 1. Soak the soybeans overnight, then remove the outer skin.""2. Bring water to a boil, add the soaked soybeans and Sichuan peppers.""3. After the beans are cooked, drain the water and set aside.""4. Chop the ginger, garlic, and green onions.""5. Heat oil in a wok, add the chopped ginger, garlic, and green onions, stir-fry until fragrant.""6. Add the cooked beans and stir-fry.""7. Add soy sauce, oyster sauce, and a little sugar, stir-fry until cooked."
Method
Empress Noodles use high-quality rice as raw materials. After washing the rice, soak it in water for a day, then add 1/10 of the rice, and then grind it into a moderately thick slurry, and steam it in a steaming basket with a frying cloth. After steaming, pour it onto a chopping board with oil or vegetable oil. After cooling, fold and cut it into thin strips.
Guangyuan Cold Noodles - Eating Method: This cold noodle is chewy and refreshing, with various eating methods. The most common way to eat it is:Put cold noodles in a bowl, add soy sauce, vinegar, chili oil, scallion, and other seasonings, and stir to make a sour, sweet, spicy, and fragrant dish. It's full of Sichuan flavors. Cold noodles are very spicy, making your face red and your mouth tingle, but they are very delicious to eat.
Stir-friedBean curd
Introduction
Stir-fried bean curd, a Chinese snack, is salty and flavorful, with soft and tender bean curd, fragrant bean flavor, and rich nutrition.
Method
Ingredients: 1. Bean curd and Sichuan scallion that can be bought in supermarkets, or use ordinary dried bean curd instead, about 300 grams.2. Green peppers or red peppers (you can also use green peppers), ginger slices, garlic slices, and chopped green onions. Steps: 1. Cut the bean curd into thin slices, and cut the green peppers into strips.2. Heat the oil in a pot, and after the oil is hot, first pass the bean curd through the oil (this will make the bean curd more tender), then remove it.3. Add oil to the pot, add ginger slices, garlic slices, and chopped green onions, and stir-fry until fragrant, then add the green peppers and stir-fry briefly.4. Add soy sauce, oyster sauce, and a small amount of white sugar, and then thicken with a little water.5. Stir-fry briefly and serve. Taste: Salty, flavorful, bean curd is soft and tender, with fragrant bean flavor, and rich nutrition.
