品天府旅游美食 享非遗年味

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天府旅游美食年夜饭 Tianfu Tourism Delicacies Family Reunion Dinner

回锅肉

Twice Cooked Pork

Introduction

Twice Cooked Pork is so named because pork is cooked two times, first boiled and then stir fried. As a household dish made by each family in Sichuan, it is reputed as No.1 Dish of Sichuan cuisine. The dish is said to have its origins in worship ceremonies in the past, when people would use boiled erdao pork (the second cut meat in pork hind legs) as sacrifice during the worshipping rituals and eat the pork after stir frying it with baby leeks and seasonings when the rites were completed. Eating the sacrifice pork was regarded as receiving blessings from gods and ancestors, an embodiment of people's wish for happiness and prosperity.

Ingredients

erdao(secondcut)porkwithskin 220g baby leeks 100g Pixian chili bean paste 30g soy sauce 3g salt 0.5g white sugar 3g sweet wheat flour paste 10g MSG 1g cooking oil 30g

Features

lustrous red in color; soft and tender in texture; savory, fresh and slightly spicy and sweet in taste; aromatíc and fragrant in smell

Preparation

Boil the pork till cooked through, remove and leave to cool. Slice the pork. Cut the baby leeks into horse-ear or 4cm-long sections.

Heat oil in a wok to 160℃, add pork slices and salt, and stir fry till pork slices curl up and fat has melted. Add Pixian chili bean paste, stirring till fragrant. Add sweet wheat flour paste, sugar, soy sauce, baby leeks and MSG, continue to stir until the baby leeks are just cooked, and transfer to a serving dish.

典故与技艺

典故

回锅肉，又称熬锅肉、袍哥肉，因在烹饪中两次加热成菜而得名，在四川家喻户晓、家家会做，被誉为“川菜第一菜”。相传回锅肉起源于四川民间祭祀使用过的“刀头肉”。人们选用猪坐臀的二刀肉切成方形、煮熟后用于祭祀，当祭祀完毕，则将肉切片、与蒜苗和调料等炒制后食用，寓意纳福，蕴含着浓厚的祭祀祖先神灵、祈求幸福吉祥的文化内涵。

技艺

猪肉入锅煮熟取出，晾凉，切成片；蒜苗切成马耳朵 形或长约4厘米的节。

锅中放油烧至160℃，入肉片、食盐炒至卷缩吐油、呈“灯盏窝”形，入郫县豆瓣炒香，入甜面酱、白糖、酱油、蒜苗、味精炒香断生，装盘。

食材配方

成菜特色

色泽红亮，肉质略软，咸鲜微辣略甜，香味浓郁。

典故与技艺

典故

相传开水白菜是由华阳人黄敬临在清宫御膳房创制的。清代同治十二年（公元1873年），黄敬临出生于四川华阳的名门望族，除喜诗文、书法，也喜美食，常下厨烹饪，视为趣事。他在青年时代进京参加科举考试且榜上有名，曾在宫廷御膳房创制了多道匠心独具的菜肴。开水白菜就是其代表品种。看似白开水中漂浮着一颗小白菜，简单、清淡，实则此菜是用老母鸡、老母鸭、火腿、干贝等食材熬至出上乘的清汤制成，汤清澈如水，与嫩白菜合烹成菜，淡而不薄，清鲜雅致，清香醇厚，将极繁与极简巧妙地融为一体。

技艺

白菜心修整齐，对剖成4瓣，入沸水中煮至断生时捞出，用冷水漂凉。

将白菜心整齐地放在汤碗内，加食盐、胡椒粉、料酒、清汤，入蒸笼中，用旺火蒸5分钟取出，沥去汤汁。

清汤入锅烧沸，舀入汤碗中即可。

食材配方

成菜特色

色泽自然，汤汁清澈，味道咸鲜，菜心细嫩。

Introduction

The dish is said to have been invented by Huang Jinglin in the Imperial Kitchen of the Qing Dynasty. He was born in a prominent family in Huayang, Sichuan in 1873. He liked poetry, literature, calligraphy and gourmet foods, and often practiced cooking as fun or pastime. He not only made a name for himself in the imperial examinations in his early years, but invented in the royal kitchen quite a few exceptional and innovative dishes as well, among which Chinese Cabbage in Consommé is now the best known. Although the dish looks plain and simple, as its Chinese name Kaishui Baicai (cabbage in water if translated literally) suggests, it is in fact made of clear consommé which takes chicken, duck, ham and dried scallops as the main ingredients. The delicate and savory dish is a perfect integration of supreme complexity and extreme simplicity.

Ingredients

tender Chinese cabbage 200g consommé 1500g

pepper 1g

Shaoxing cooking wine 10g

Features

clear soup and tender cabbage; appealing and natural in color; savory and delicate in taste

Preparation

Trim the cabbage and cut into quarters. Blanch the cabbage in boiling water until just cooked, and remove to cool water.

Stack the cabbage in a soup bowl, add salt, pepper, cooking wine and consommé,and steam over high heat for five minutes. Remove the bowl from the steamer and drain off the soup.

Heat consommé in a wok, bring to a boil and pour into the soup bowl.

Introduction

Gongbao Diced Chicken, a world famous traditional dish of Sichuan cookery, was invented when Ding Baozhen was working as the governor of Sichuan. Ding liked chicken and peanuts as well as spicy foods, so his chef developed the dish using diced chicken, red chilies and peanuts. Ding' s integrity and achievements during his governance was not only applauded by local people but also recognized by the central government. The authorities entitled him Imperial Teacher (gongbao in Chinese) and the dish was named Gongbao Diced Chicken in his memory.

Ingredients

Features

reddish brown in color; tender chicken and crispy peanuts; savory, delicate, sour, sweet, numbing and spicy in taste

典故与技艺

典故

宫保鸡丁是一道闻名中外的传统川菜名品。此菜于清朝光绪年间丁宝桢任四川总督时所创。丁宝桢喜欢吃鸡肉、花生米等，尤好辣味，于是厨师创制了一道将鸡丁、红辣椒、花生米下锅爆炒而成的佳肴。丁宝桢为官刚正不阿，政绩卓著，深得民心，去世后，清廷为表彰他的功绩，追赠其为“太子太保”，人称“丁宫保”。人们为了纪念丁宝桢，将这道菜称为“宫保鸡丁”。

技艺

鸡腿肉切成2厘米见方的丁，用食盐、酱油、胡椒粉、水淀粉码味上浆。

食盐、味精、酱油、醋、白糖、料酒、胡椒粉、水淀粉、芝麻油、鲜汤入碗兑成芡汁。

锅置火上，入油烧至150℃，入干辣椒、花椒炒香、入鸡丁、姜片、蒜片、葱丁炒熟，烹入芡汁，收汁亮油，入油酥花生米炒匀，起锅装盘。

食材配方

成菜特色

色泽棕红，鸡肉鲜嫩，花生香脆，味道咸鲜酸甜麻辣。

Preparation

Cut chicken into 2em cubes, blend well with salt, soy sauce, pepper and cornstarch batter, and leave to marinate.

Combine in a bowl salt, MSG, soy sauce, vinegar, sugar, cooking wine, pepper, cornstarch batter, sesame oil and stock, stirring well to make the seasoning sauce.

Heat oil in a wok to 150C, and stir fry dried chilies and Sichuan peppercorns until fragrant. Blend in chicken cubes, ginger, garlic and scallions, and stir fry until cooked through. Pour in the seasoning sauce, stirring until the sauce is thick before adding peanuts. Stir well and transfer to a serving dish.

典故与技艺

典故

豆瓣鱼是四川的一道传统特色名菜，因在鱼肴烹制中较多地使用豆瓣酱调味、豆瓣香味突出而得名。此菜的传统制法是用家常味，现在则大多用鱼香味，酌增糖和醋，咸鲜微辣、微带回甜，受到人们喜爱。

技艺

鱼初加工后在鱼身两面各剞数刀，用食盐、姜片、葱段、料酒拌匀，码味15分钟。

锅置火上，入油烧至200℃，入鱼炸至起硬膜、浅黄色时捞出。

锅置火上，入油烧至100℃，入郫县豆瓣、姜米、蒜米、葱花炒香，掺鲜汤，入鱼、料酒、白糖、酱油，烧至鱼变软、成熟时捞出；锅中的汁水用水淀粉收浓呈二流芡汁，入味精、醋搅匀，浇淋在鱼上即成。

食材配方

成菜特色

色泽红亮，鱼肉细嫩，咸鲜微辣，略带酸甜。

Preparation

Make several cuts into each side of the fish, and mix well with salt, sliced ginger, segmented scallions and cooking wine, leaving to marinate for fifteen minutes.

Heat oil in a wok to 200°C, deep fry the fish until the skin hardens and browns.

■Heat oil in a wok to 100C, and stir fry Pixian chili bean paste, chopped ginger, chopped garlic and chopped scallions until fragrant. Add the stock, fish, cooking wine, sugar and soy sauce, braise until the fish is soft and cooked through, and remove the fish to a serving dish. Add the batter to the wok, stirring to thicken the sauce. Blend in MSG and vinegar, stir well and pour over the fish.

Features

bright red in color; tender and delicate fish; savory, slightly spicy and subtly sweet in taste

Fish in Chili Bean Sauce

豆瓣鱼

Introduction

A traditional classic in Sichuan cuisine, the dish is famous for its lavish use of chili bean paste. It used to be representative of home-style flavor, but is now seasoned as a fish-fragrance course by increasing the amount of sugar and vinegar used. This popular dish is savory, slightly spicy and subtly sweet.

Ingredients

鱼香肉丝

Fish-fragrance Pork Slivers

Introduction

A traditional classic of Sichuan cuisine, Fish-fragrance Pork Slivers does not have any actual fish in it. It is in fact a stir fry of a multitude of ingredients including pork, wood ear fungus, winter bamboo shoots, pickled chilies, ginger, garlic, scallions, salt, sugar and vinegar. It derives its name from the fact that it uses the seasonings of traditional Sichuanese fish cookery, featuring mixed tastes of saltiness, delicateness, sweetness, sourness and spiciness with strong aromas from ginger, scallions and garlic. Fish-fragrance is now one of the most representative flavors of Sichuan cuisine, and a series of celebrated dishes have been developed such as Fish-fragrance Pork Livers, Fish-fragrance Aubergines, and Fish-fragrance Shrimp Balls, etc.

Ingredients

Features

bright red in color; tender pork; balanced salty, sour, sweet and sour tastes; strong aromas from ginger, garlic and scallions

典故与技艺

典故

鱼香肉丝，是川菜中的传统经典名品，切忌望文生义。它所用食材不是鱼，而是将猪肉丝及木耳丝、冬笋丝等，与泡辣椒、姜、蒜、葱和盐、糖、醋等调料一起炒制而成，因成菜具有“鱼香味”而得名。鱼香味，是源于四川民间烹鱼时所用的独特调料而创制的特有味型，具有咸鲜甜酸辣兼备和姜葱蒜突出的风味特征。如今，鱼香味已发展出系列菜肴，如鱼香肝片、鱼香茄子、鱼香虾球等，均香飘海外。

技艺

猪肥瘦肉切二粗丝，加入食盐、料酒、水淀粉拌匀；
青笋、木耳切二粗丝。

食盐、白糖、酱油、醋、水淀粉、鲜汤、味精入碗， 调成芡汁。

锅置火上，入油烧至160℃，放入肉丝炒散、断生，入豆瓣酱、泡辣椒末、姜米、蒜米、葱花炒香，入青笋丝、木耳炒断生，倒入芡汁炒匀、收汁，装盘即成。

食材配方

成菜特色

色泽红亮，肉质细嫩，咸酸甜辣各味平衡，姜葱蒜味浓郁。

Preparation

Cut the pork into medium thick slivers, and mix well with salt, cooking wine and cornstarch batter. Cut the asparagus lettuce and wood ear fungus into medium thick slivers.

Combine salt, sugar, soy sauce, vinegar, cornstarch batter, stock and MSG in a bow, stirring well to make the seasoning sauce.

Heat oil in a wok to 160℃, and stir fry the pork slivers until they are just cooked and do not stick together. Blend in the chili bean paste, pickled chilies, ginger, garlic and scallions, stirring until fragrant. Add the asparagus lettuce and wood ear fungus, continue to stir fry until just cooked, and pour in the seasoning sauce. Stir well until the sauce is thick, and transfer to a serving dish.

典故与技艺

典故

夫妻肺片是成都的一道传统特色名品，始创于20世纪30年代初期。夫妻肺片的食材并没有牛肺，有的是牛杂（牛肚、牛心、牛舌、牛头皮等），最初有“废片”之称，后改为“肺片”。当时，成都有许多出售“肺片”的摊点和商贩，多以走街串巷、挑灯夜售的方式经营。其中，郭朝华夫妻制售的“肺片”颜色红亮、软糯适口、麻辣鲜香、细嫩化渣，成为成都人有口皆碑的上品，因此得名“夫妻肺片”。此后，夫妻肺片制作技艺不断传承发展，于2011年被列入四川省省级非物质文化遗产代表性项目名录。

技艺

牛肉、牛杂洗净，焯水，入卤水中卤至软熟，捞出， 晾凉，切成片。

食盐、味精、酱油、花椒粉、辣椒油、卤水30克入碗，调成味汁。

牛肉、牛杂混合后装盘，淋入味汁，撒上芝麻粉、花仁碎和芹菜节即成。

食材配方

成菜特色

色泽红亮，质地软韧，麻辣鲜香。

Preparation

Rinse the beef and offal, blanch and boil in master stock until soft and cooked through. Remove the beef and offal from the stock, leave to cool and slice.

Combine salt, MSG, soy sauce, ground Sichuan pepper, chili oil and 30g master stock in a bowl, stirring well to make the seasoning sauce.

Combine the beef and offal slices, transfer to a serving dish and pour over the seasoning sauce. Sprinkle with ground sesame seeds, peanuts and celery.

Features

bright red in color; soft and chewy in texture; spicy and savory in

夫妻肺片

Fuqi Beef Offal Slices

Introduction

A traditional dish of Chengdu, Fuqi Beef Offal Slices was invented in the early 1930s when many night food stands or vendors roaming the streets sold a popular dish called Beef Offal Slices using beef tripe, heart, tongue and head skin as the main ingredients. Among them the most famous was the one made by Mr. Guo Zhaohua and his wife, and it was hence called Fuqi (husband and wife if translated literally) Beef Offal Slices. The appetizing dish features bright red color, savory and spicy tastes, soft, tender, glutinous and springy textures. It was inscribed on Sichuan Intangible Cultural Heritage List in 2011.

Ingredients

陈麻婆豆腐

Chen' s Mapo Tofu

Introduction

A world renowned classic in Sichuan cuisine, Mapo Tofu was invented during Emperor Tongzhi's Reign of the Qing Dynasty, when a small business named Chen' s Prosperity Restaurant was started near Wanfu Bridge in the north of Chengdu. The owner' s wife was a good cook and the porters in and out of Chengdu would like to take a rest and have their meals in the restaurant. They would often buy minced beef from the nearby butcher' s and then ask Chen's wife to braise the beef with tofu. Tofu braised in this way was exceptionally savory and a good partner for rice, combing numbness, spiciness and heat. The dish gradually gained fame, and people came to call it Mapo (pock-faced granny) Tofu to distinguish it from the braised tofu in other businesses, for Chen' s wife had got pock marks in the face. Later the restaurant was renamed Chen' s Mapo Tofu, and has been running for over one hundred and fifty years up to now.

Ingredients

Features

lustrous red in color; beautifully presented tofu; tender tofu and crispy beef that is numbing, spicy, savory, fresh and hot

典故与技艺

典故

麻婆豆腐是闻名世界的川菜传统名品。它创制于清朝同治年间。当时，在成都北郊万福桥附近有一个陈兴盛饭铺，店主姓陈，其妻陈刘氏烧得一手好菜。进出成都的挑夫喜欢在此休息、吃饭，他们常到邻近的牛肉摊买些细碎牛肉，请陈刘氏将牛肉与豆腐一起烧制，烧出的豆腐又麻、又辣、又烫、味道浓厚，易于下饭，久而久之出了名。为区别于其他人烧的豆腐，因陈刘氏脸上有几颗麻子而称之为“麻婆豆腐”。后来，该店也命名为“陈麻婆豆腐店”，经营至今已150余年。

技艺

豆腐切1.5厘米见方的丁，放入有食盐的沸水中浸泡。

牛肉加工成末，入锅炒散，入食盐、料酒炒酥香。

蒜苗切成马耳朵形或长约3厘米的节；豆豉剁细。

锅中放油烧至100℃，入郫县豆瓣、辣椒粉、蒜米、豆豉炒香，掺入鲜汤，入酱油、豆腐、牛肉末烧至成熟，入蒜苗、水淀粉、花椒粉，收汁浓稠呈干二流芡状，装盘。

食材配方

成菜特色

色泽红亮，麻、辣、咸、鲜、烫、酥、嫩，形整不 烂，味道浓厚。

Preparation

Cut the tofu into 1.5cm cubes. Dissolve 10g salt in water, and soak tofu cubes in the salted water.

Mince the beef. Sir fry the beef briefly, blend in salt and cooking wine, and continue to stir until crispy and aromatic.

Cut the leeks into horse-ear or 3cm-long sections. Finely chop the fermented soy beans.

■Heat oil in a wok tol00℃, and stir fry Pixian chili bean paste, ground chilies, garlic and fermented soy beans until fragrant. Add the stock, soy sauce, tofu and beef, braise until cooked through, and blend in the leeks, cornstarch batter and ground Sichuan pepper. Stir until the sauce is thick and transfer to a serving dish.

典故与技艺

典故

盘飧市始建于1925年，是成都著名的腌卤食品餐馆。盘飧市招牌雅致，店名取自杜甫诗《客至》：“盘飧市远无兼味，樽酒家贫只旧醅”。直接从杜诗中截句作为店名，为该店凭添了几分神韵。盘飧市的卤菜、卤肉、卤猪舌、卤猪尾、卤猪蹄、卤鸭子等，品种繁多，味香物精，其“锅魁夹卤肉”也让食客大快朵颐。2007年，盘飧市被中华人民共和国商务部命名为“中华老字号”；2011年，“盘飧市腌卤传统技艺”被列入成都市市级非物质文化遗产代表性项目名录。

技艺

牛肉、鸭翅、鸭舌、鹅翅、鸭胗、猪蹄等加入食盐、姜、葱、料酒腌制去腥，焯水，入老卤水锅中卤至软熟，捞出晾凉。

卤制好的食材经刀工后分别装盘（或拼盘）成菜。

食材配方

成菜特色

色泽美观，质地糯软，味道咸鲜，香味浓郁。

盘食市卤菜

Introduction

Pansunshi is a Chengdu restaurant started in 1925, whose name derives from a famous poem by Du Fu entitled Arrival of Guests. It is noted for lucai, varieties of meat and vegetables boiled in master stock, and famous dishes include mixed vegan foods, pork, pork tongue, pork tails, pork feet and duck. Diners like the pork sandwich in particular. In 2007, the Ministry of Commerce recognized the restaurant as "Time Honored Brand of China" ; In 2011, Pansunshi' s traditional lucai technique was included on the Intangible Cultural Heritage list of Chengdu Municipality.

Preparation

■Mix beef, duck wings, duck tongues, goose wings, duck gizzards and pork feet with salt, ginger, scallions and cooking wine, marinate to remove unpleasant smells and blanch. Boil in the master stock until soft and cooked through, remove and leave to cool.

Cut the cooked ingredients, transfer to a serving dish and serve.

Features

appealing color and aromas; soft and glutinous in texture; savory and delicate in taste

Introduction

A traditional specialty of Chengdu, the dish is said to have been invented by Huang Jinlin, a royal cook in the late Qing Dynasty who changed the conventional duck smoking fuel and used camphor and tea leaves instead. The camphor and tea smocked duck enjoyed immense popularity, for it was tender inside but crispy on the outside, golden brown in color with a peculiar aroma of mixed spices. Huang had worked as Magistrate of Shehong and Wushan before he retired and came back to Chengdu, where he opened a catering business selling Camphor-Tea Smoked Duck, which has since become a widely celebrated dish of Sichuan cuisine.

Ingredients

1 duck about 1500g salt 10g Sichuan peppercorns 5g pepper 1g Shaoxing cooking wine 20g fermented glutinous rice juice 10g ginger, sliced 10g scallions, segmented 20g cooking oil 2000g (about 50g to be consumed)

典故与技艺

典故

樟茶鸭是成都的一道传统特色名品，因用樟树叶和茶叶熏制而得名，相传由清末黄敬临创制。清代末年，黄敬临曾在清宫御膳房里当差，将宫廷里的熏鸭用料改为樟树叶和茶叶，由此熏制的鸭子皮酥肉嫩，色泽深红油亮，具有特殊的混合香味，深受喜爱。此后，黄敬临又到射洪、巫山等县任县长，不久，辞官、回到成都，开办餐馆，便制作“樟茶鸭”售卖。从此，“樟茶鸭”成为川菜的一道著名菜肴。

技艺

食盐、花椒、料酒、醪糟汁、胡椒粉、姜片、葱段混合，均匀地抹在鸭子上，腌制8小时后焯水。

擦干鸭子水分，用茶叶、樟树叶、稻草、松柏枝等作熏料，熏至鸭皮呈黄色时出炉。

将鸭子放入蒸笼，蒸1小时后取出，晾凉。

锅置火上，入油烧热，入鸭子炸至皮酥香时取出，斩成小块，装盘。

食材配方

成菜特色

色泽棕红，皮酥肉嫩，咸鲜香醇。

Preparation

Mix salt, Sichuan peppercorns, cooking wine, fermented rice juice, pepper, ginger and scallions, stirring well to make the marinade. Smear the marinade over the duck, and leave to marinate for eight hours.

Dry the duck with kitchen towel, and smoke with tea leaves, camphor leaves, straws, cypress and pine branches until the duck skin becomes golden brown.

■Steam the duck for one hour, remove and leave to cool.

Heat oil in a wok, and deep fry the duck until crispy on the outside. Chop into small chunks and transfer to a serving dish.

Features

reddish brown in color; savory and delicate in taste; crispy skin and tender meat

典故与技艺

典故

简阳，古称牛鞞。简阳羊肉汤，相传源于古牛鞞县令董和“鱼羊烩”和三国蜀汉诸葛亮为平息孟获叛乱、解决士兵饮食而独创的“全羊汤”。简阳羊肉汤真正出名始于清代，至今已有近150年的历史。玉成桥、新市铺的羊肉汤早在民国前就已经十分有名，当时成都、仁寿、双流等地的许多有钱人常慕名前往品尝。中华人民共和国成立后，简阳的羊肉汤馆开始增多，但生意大多限于天气转凉以后。简阳羊肉汤的大发展是在改革开放之后，经众多师傅的精研细琢，如今简阳羊肉汤味道极为鲜美，已成为简阳一绝，闻名遐迩。

技艺

羊肉、羊肚、羊肠洗净，焯水，入羊骨汤锅中煮至软熟，捞出、晾凉，切成片。

锅置火上，入油烧热，入姜米、蒜米、羊肉、羊肚、羊肠、料酒炒香，加入羊骨汤煮沸，入食盐、胡椒粉、味精调味，起锅装盆，撒上葱花即成。

食材配方

成菜特色

汤色奶白，肉质熟软，咸鲜香浓。

Preparation

Rinse the lamb, tripe and intestines, blanch and boil in the lamb bone stock until soft and cooked through. Remove from the stock, leave to cool and cut into slices.

Heat oil in a wok, and stir fry ginger, garlic, lamb, tripe, intestines and cooking wine until fragrant. Add lamb bone stock, bring to a boil, and blend in salt, pepper and MSG. Remove the wok from the heat, pour the contents into a basin, and sprinkle with chopped scallions.

Features

milky white soup and tender meat; savory and delicate in taste

Introduction

Jianyang was called Niubei County in ancient times. This dish is said to have its origins in the Lamb and Fish Stew invented by Dong He, Magistrate of Niubei County, and the Whole Lamb Soup developed by Zhuge Liang to meet the catering needs of soldiers who were then fighting in the battle against Meng Huo Rebellion during the period of Three Kingdoms. Jianyang Lamb Soup gained fame in the Qing Dynasty, about 150 years ago, and the lamb soups served in restaurants of Yuchengqiao and Xinshipu were so popular that a lot of wealthy diners would travel a long distance from Chengdu, Renshou and Shuangliu to have a taste of this famed delicacy. Since the founding of People' s Republic of China, lamb soup restaurants have been increasing in number and the peak of business usually comes when the weather cools down. With China' s Reform and Opening-up policy, chefs have been working on the refinement and upgrading of the soup, and Jianyang Lamb soup is now a widely recognized delicacy and specialty of Jianyang.

Ingredients

Introduction

Fushun Tofu Pudding has a long history. Over a thousand years ago, workers of salt wells were in such a hurry getting to work that they ate the tender bean curd still in the coagulating process in the pot after dipping into salted water. They found the tender tofu especially delicious and named it tofu flower for its resemblance to snowflakes. Compared with firm tofu, tender tofu took less time and soy milk to make, and soon became the first-choice ingredient for restaurants, salt well workshops and temples where a large number of people needed to be catered for. In the 1830s, cooks of tofu pudding restaurants in Fushun worked together to upgrade the dish by adopting different spices in its dipping sauce and developing a complete, systematic series of tender tofu making techniques. The techniques were included in the intangible cultural heritage list of Sichuan Province in 2007. Fushun tender tofu or tofu pudding restaurants are now warmly received across China.

Ingredients

典故与技艺

典故

富顺豆花历史悠久。1000多年前，富顺的盐工为赶时间上工，将锅内缓慢凝结的嫩豆腐用盐水蘸着下饭，发现十分鲜美可口。因其状如雪花，便称为“豆花”。嫩豆花与老豆腐相比，成菜快、数量多，很快成为饭店、盐场、寺庙等接待大流量人员就餐的首选品种。20世纪30年代，富顺豆花店厨师采众家之长，把香料等用于豆花蘸水的制作，形成了一套较为完整、系统的豆花制作工艺。如今，其制作技艺于2007年被列入四川省省级非物质文化遗产代表性项目名录。

技艺

干红辣椒入沸水浸泡至软，入石碓窝中春茸，制成糍粑辣椒。

酱油、糍粑辣椒、熟菜油、蒜泥、熟芝麻、芝麻油、藿香碎入味碟碗，制成味碟。

黄豆入温水浸泡3～5小时，磨成豆浆，入锅烧沸，过滤。

将过滤后的豆浆入锅烧沸，倒入胆水搅动，使其缓慢凝结成豆花状，装碗，配上味碟即成。

食材配方

成菜特色

豆花洁白，质地绵而不老，嫩而不溏，咸鲜麻辣，清香悠长。

Preparation

Soak the red chilies in boiling water until soft, and transfer to a stone mortar, pounding and grinding to make chili paste.

■Combine the chili paste, soy sauce, rapeseed oil, garlic, sesame seeds, sesame oil and huoxiang mint in a saucer to make the dipping sauce.

Soak the soy beans in warm water for three to five hours, grind into soy milk and pour into a pot. Bring the soy milk to a boil and filter.

Bring the filtered soy milk to a boil in a pot, and stir in the bitterns. Wait until the soy milk coagulates into tender tofu, and transfer to a serving bowl. Serve with the dipping sauce.

Features

snow white in color; soft and tender in texture; savory, fresh and spicy in taste with a peculiar fragrance

典故与技艺

典故

冷吃兔是自贡盐帮菜最具代表性的一道名品。在20世纪二三十年代的自流井地区，冷吃兔就已成为盐商宴请的高档食物。20-30世纪50年代自贡籍名厨廖付三和70年代的自贡籍名厨牟绍云等先后把冷吃兔发扬光大，名扬全国，深受食客喜爱。由于其冷吃的特性，使其成为馈赠亲友和休闲旅游的佳肴。2014年，自贡冷吃兔成功申报为国家地理标志保护产品。

技艺

兔肉斩成1.5厘米见方的丁，加入姜片、葱段、醪糟汁、食盐后拌匀，码味20分钟。

锅置火上，入油烧热，入兔肉炸至表面浅黄时捞出。

锅置火上，入油烧热，放入干辣椒节、花椒、兔肉、八角、山奈、姜片、葱段炒香，入清水、食盐、鸡精、白糖、红油收至将干时，入芝麻油、花椒油、醋、味精和匀，起锅、晾凉，装盘即成。

食材配方

成菜特色

色泽红亮，质地酥软，麻辣鲜香。

Preparation

Chop the rabbit into 1.5cm cubes, combine with ginger slices, chopped scallions, fermented rice juice and salt, stir well and leave to marinate for twenty minutes.

Heat oil in a wok and deep fry the rabbit cubes until golden brown.

■Heat oil in a wok, and stir fry dried chilies, Sichuan peppercorns, rabbit cubes, star anise, ginger slices and segmented scallions until fragrant. Add water, salt, chicken essence granules, sugar and chili oil, braise until the sauce almost dries up, and blend in sesame oil, Sichuan pepper oil, vinegar and MSG. Stir well, leave to cool and transfer to a serving dish.

自贡冷吃兔

Zigong Cold Rabbit

Introduction

Zigong Cold Rabbit is the most representative dish of Zigong Yanbang cuisine. It was a deluxe course on the business banquets of salt merchants even in the 1920s and 1930s. Famous chefs from Zigong such as Liao Fu in the 1950s and Mou Shaoyun in the 1970s have contributed a lot to the promotion of the dish across the country. It is now a popular snack for pleasure or a gift for friends and family members. In 2014, the dish was honored as a national product of geographic indication.

Ingredients

Features

bright red in color; spicy and savory in taste; soft and slightly crispy in taste

典故与技艺

典故

古蔺麻辣鸡是一种以古蔺民间传统配方制作的特色小吃，以“麻得跳，辣得叫”的独特风味深受广大人民喜爱。相传它起源于清朝末年，蔺州人民进山采得中草药后，把土鸡放入中草药里煮熟后出锅，鸡皮脆肉嫩、香气袭人，这便是古蔺麻辣鸡的雏形。据《古蔺县志》记载，20世纪40年代，经古蔺县城聂向全（聂墩墩）不断创新，最终研制成麻辣鸡。中华人民共和国成立后，由于多家效仿制作，后改名为“古蔺麻辣鸡”，逐渐成为地方特色浓郁的古蔺传统名食。

技艺

土鸡洗净，焯水，入秘制卤水中卤至成熟，捞出，晾凉，斩成块，装盘。

辣椒油、芝麻油、花粉椒、酥芝麻、冰糖、胡椒粉、 卤水15克入碗，调匀成麻辣味汁，淋在鸡块上即成。

食材配方

成菜特色

色泽金黄，皮脆肉嫩，麻辣鲜香，回味悠长。

Introduction

Gulin Spicy Chicken, a traditional snack of Gulin dating from the late Qing Dynasty, is widely known for its extreme numbing and hot flavors. As the saying goes, the diners can't help but jump because of its numbness and scream because of its hotness. It is said that the people of Gulin boiled chicken with medicinal herbs gathered from mountains and the chicken turned out fragrant, tender and crispy on the skin. This was the prototype of the dish. According to Gulin County Annals, Nie Xiangquan, or Nie Dundun, tried innovating and upgrading the dish and finally established the recipe for Spicy Chicken in the 1940s. After new China was founded, a number of businesses served and further developed the dish, renaming it Gulin Spicy Chicken, which has gradually become most representative of Luzhou.

Ingredients

Preparation

Rinse the chicken, blanch and boil in the master stock until cooked through. Remove the chicken from the stock, leave to cool, chunk and transfer to a serving dish.

■Combine chili oil, sesame oil, ground Sichuan pepper, roasted sesame seeds, rock sugar, pepper and 15g master stock in a bowl, stirring well to make the spicy sauce. Pour the sauce over the chicken.

Features

golden in color and spicy in taste; tender chicken with crispy skin and lingering fragrance

典故与技艺

典故

江门荤豆花是泸州市叙永县江门镇的一道传统特色名品。相传淮南王刘安创制豆腐之后，其技术迅速传入西南地区，至三国时，江门的豆花制作技术已相当成熟。后来，江门人将豆花与常年食用的酸菜合二为一，制成一锅菜，人称“一锅熟”，此为荤豆花的雏形。到了明代，江门民间在制作酸菜豆花时加入了瘦肉片和时令蔬菜，因其与素豆花有别，便取名“荤豆花”。江门荤豆花制作技艺传承至今，已被列入四川省省级非物质文化遗产代表性项目名录。

技艺

用清水浸泡黄豆，磨成豆浆，入锅烧沸，加入胆水制成豆花。

泡酸菜切成小块；猪瘦肉切成薄片；鲜蘑菇撕成小块。

油酥辣椒、糍粑辣椒、辣椒油、木姜油、生菜籽油、花椒粉入碗，调成味碟。

锅置火上，入猪油烧热，入泡酸菜炒香，入鸡汤烧沸，入豆花、肉片、鲜蘑菇、姜末煮熟，倒入汤碗，撒上葱花，配上味碟即成。

食材配方

成菜特色

豆花细嫩，绵而不老，咸鲜清淡，荤而不腻。

Ingredients

Introduction

This dish is a traditional specialty of Jiangmen Town, Xuyong County of Luzhou City. After Liu An, King of Huainan, had invented tofu, the technology was soon introduced into the southwest areas. By the Period of Three Kingdoms, tofu pudding making technology of Jiangmen had been sophisticated. Later, pickles were boiled together with tofu. In the Ming Dynasty, pork slices and seasonal vegetables were also added, and the dish was named Tofu Pudding with Pork to distinguish it from average tofu pudding. The techniques for cooking this dish have been included in Intangible Cultural Heritage List of Sichuan.

Preparation

Soak soy beans in water and grind into soy milk. Bring the soy milk to a boil in a pot, and add bitterns to make tofu pudding.

Cut the pickles into small cubes and lean pork into thin slices. Hand shred the mushrooms.

Combine fried chilies, chili paste, chili oil, aromatic litsea oil, rapeseed oil and ground Sichuan pepper in a bowl to make the dipping sauce.

Heat lard in a wok, stir fry pickles until aromatic, pour in the chicken stock and bring to a boil. Add tofu pudding, pork slices, mushrooms. and ginger, boil until cooked through and transfer to a soup bowl Sprinkle with chopped scallions and serve with the dipping sauce.

Features

tender, soft, delicate tofu and pork

Introduction

Twice Cooked Pork, a classic of Sichuan folk cookery, varies in ingredients and flavoring from place to place, Lianshan Twice Cooked Pork was developed by the Restaurant of Lianshan Supply and Marketing Cooperatives, an innovative upgrading attempt in terms of ingredients and seasonings to cater for guests from different places and walks of life. The inventor Dai Changming and his successor Dai Mei have made every effort to improve the fame, reputation and influence of the dish by attending food exhibitions and cooking competitions.

Ingredients

Features

reddish brown in color; tender and soft in texture; savory and slightly spicy pork that is fatty but not greasy

Preparation

Boil the pork till cooked through, remove and leave to cool. Cut into slices of 25cm in length, 10cm in width and 0.3cm in thickness. Rinse the baby leeks and cut into horse-ear slices.

Heat oil in a wok to 160°C, and stir fry the pork slices until the fat has melted. Add chili bean paste and fermented soy beans, stirring until fragrant. Blend in the sweet wheat flour paste, soy sauce, sugar, MSG and leeks, stir fry until the leeks are just cooked, and transfer to a serving dish.

典故与技艺

典故

回锅肉，来自四川民间，是一道川菜名品，在四川各地有多种做法，主要表现为配料和调味的不同。连山回锅肉，是连山供销社餐馆在原来四川回锅肉基础上精心创制而成，特别在调辅料上进行了改进，以适应八方来客的口味。此后，创制者代昌明、传承人代梅等通过参加美食博览会、厨艺技能大赛等形式，把美味“带出去”，把外地食客“引进来”，扩大了连山回锅肉的知名度、美誉度和影响力。

技艺

带皮二刀肉入锅煮熟，捞出晾凉，切成长约25厘米、宽约10厘米、厚约0.3厘米的片；蒜苗洗净，切成马耳朵形。

锅置火上，放油烧至160℃，入肉片炒至吐油，入豆瓣酱、豆豉炒香，入甜面酱、酱油、白糖、味精、蒜苗炒香断生，起锅装盘。

食材配方

成菜特色

色泽棕红，咸鲜微辣，细嫩化渣，肥而不腻。

典故与技艺

典故

江油肥肠是享誉四川的一道地方特色名小吃，始创于20世纪40年代。据《江油县商业志》记载，1947年以前饮食店主游明良开设的“江油肥肠粉店”，是当时江油中坝镇为数不多的饮食名店，而江油肥肠粉店的红烧肥肠臊子块，则是20世纪80年代江油多家肥肠店经营的红烧肥肠的起源。此菜深受大众喜欢，纪录片《舌尖上的中国》的总导演陈晓卿曾在他主持的节目里说:“江油是全世界肥肠的故乡，中国最好吃的肥肠在江油。

技艺

猪大肠撕去肠油、洗净，切成长50厘米的段，焯水，洗净，切成2.5\~3.5厘米见方的块。

锅置火上，入油烧至120℃，入干辣椒、辣椒酱、猪大肠块翻炒出香，入食盐、酱油、白糖、料酒、姜片、段葱、大蒜、胡椒粉、桂皮、草果、香叶、鲜汤，烧半小时至猪大肠软熟，舀入碗中，撒上葱花即成。

食材配方

成菜特色

色泽红亮，肥肠质地软韧、咸鲜微辣，汤汁香醇。

Introduction

A local specialty of Jiangyou, Jiangyou Pork Intestines was invented in the 1940s. According to Commercial Records of Jiangyou County, a restaurant called Jiangyou Pork Intestine Noodles run by You Mingliang had been one of the most famous catering businesses of Zhongba Town in Jiangyou before 1947, and the pork intestine topping for the sweet potato noodles was the origin of the famous dish Brown Braised Pork Intestines served in a number of local restaurants of the 1980s. The dish now enjoys immense popularity, and just as Chen Xiaoqing, director of the documentary A Bite of China, says, pork intestines dishes originate from Jiangyou where the most delicious pork intestines in China are served.

Preparation

Remove the fat of pork intestines, rinse and cut into 50cm sections. Blanch, rinse and cut into 2.5cm to 3.5cm chunks.

Heat oil in a wok to 120℃, and stir fry dried chilies, chili sauce and pork intestines until fragrant. Blend in salt, soy sauce, sugar, cooking wine, ginger, segmented scallions, garlic, pepper, cinnamon, tsaoko, bay leaves and stock, braise for half an hour until the intestines are soft and cooked through, transfer to a serving dish and sprinkle with chopped scallions.

Ingredients

Features

bright red in color; soft and springy in texture; savory, aromatic and slightly spicy in taste

Introduction

A traditional dish of Jiange County, Jianmen Tofu is said to have its origins in the period of Three Kingdoms when Jiang Wei, trapped by Wei Army, ordered his soldiers and local folks to make tofu for food and save the soy bean dregs for horses. Since then, the tradition of making tofu has been passed on from generation to generation, and Jianmen tofu has been honored as a national produce of geographic indication for its tender and springy texture and fragrant smell. The techniques for making Jianmen tofu have been included on the list of Guangyuan's Intangible Cultural Heritage, and a series of products using Jianmen tofu have been developed. This dish draws upon Jiange lanterns and is an embodiment of people' s wish for happiness and good life.

Preparation

Mash the tofu. Cut and trim the aubergines into lanterns. Cut the lean pork into small grains, and stir fry in a wok to evaporate the water contents.

Mix well pork grains, mashed tofu, salt, MSG, chicken essence granules, sugar, oyster sauce, secret-recipe spices and eggs. Stuff the aubergines with the mixture, dredge in cornstarch and steam in a steamer until cooked through. Remove the aubergines from the steamer, and lay onto a serving dish as desired. Shred the carrots to make lantern tassel.

Heat rapeseed oil and chicken oil in a wok, and stir fry bird' s eye chilies, scallions, ginger and garlic until fragrant. Add the stock, salt, sugar, MSG and Sichuan pepper oil, bring to a boil, blend in the cornstarch batter to thicken the sauce, and pour over the tofu.

典故与技艺

典故

剑门豆腐是剑阁县的传统特色名品，相传始于三国。当时姜维被魏军所困，人马疲惫，令各营及百姓磨豆浆做豆腐食用，豆渣喂军马。由此，制作豆腐的习俗沿袭下来。如今，剑门豆腐以白嫩、清香、有韧性著称，被评为中国国家地理标志产品；而以剑门关豆腐为主要食材制作的豆腐品种已形成一个系列，其制作技艺已列入广元市市级非物质文化遗产代表性项目名录。其中，此菜为灯笼豆腐，是将豆腐按剑阁花灯形状精细制作而成，代表喜庆和人们对美好生活的向往。

技艺

豆腐制成泥；茄子切成灯笼胚料；瘦肉切成粒，入锅炒干水分。

肉粒、豆腐泥、食盐、味精、鸡精、白糖、蚝油、秘制香料、鸡蛋拌匀，填入茄子灯笼胚料，拍上生粉，入笼蒸熟，取出、摆盘；胡萝卜切细丝，做成灯笼须。

锅置火上，入菜籽油和鸡油烧热，入小米椒碎、葱花、姜末、蒜末炒香，入鲜汤、食盐、白糖、味精、花椒油烧沸，入水淀粉勾薄芡，淋在豆腐上即成。

Ingredients

Features

lantern-shaped dish with a tender texture; savory and slightly spicy in taste

Jianmen Tofu

食材配方

成菜特色

形似灯笼，质地细嫩，味道咸鲜，略带麻辣。

典故与技艺

典故

明朝败亡之际，张献忠兵入遂宁，经东禅转战石刻名县安岳，屯兵禅月湖（跑马滩水库）附近，并临时征召当地渔夫巧妇供制饮食。他们制作的鱼肴特色突出，其烹制技艺传承至今。后人以此为基础上，在鱼肉中又加入坛子肉和泡菜制作，肉质细嫩，咸鲜麻辣且泡菜香浓，由此取名跑马滩砣砣鱼。

技艺

青鱼宰杀、洗净，斩成砣；泡酸菜切丝；坛子肉切片；芹菜切成2厘米长的节。

锅中放油烧至120℃，入老泡酸菜、豆瓣酱炒香，入坛子肉翻炒均匀，入清水烧沸5\~8分钟，入鱼烧沸，入大蒜、花椒、胡椒粉、老豆腐，中火烧10分钟至鱼软熟，入大葱节、芹菜节，装碗即成。

食材配方

成菜特色

色泽红亮，肉质嫩鲜，咸鲜麻辣，香味浓郁。

Preparation

Kill the fish, rinse and chunk; Cut the pickles into slivers; Slice the tanzi pork. Cut the celery into 2cm sections.

Heat oil in a wok tol20C, and stir fry pickles and chili bean paste until fragrant. Blend in the tanzi pork, and stir well. Pour in the water, boil for five to eight minutes, and add the fish chunks. Bring to a boil, and add garlic, Sichuan peppercorns, pepper and firm tofu, braising over medium heat until the fish is soft and cooked through. Add scallions and celery, and transfer to a serving dish.

跑马滩碗碗鱼

Introduction

When the Ming Dynasty was on the verge of collapse, Zhang Xianzhong settled his army near Chanyue Lake (nowadays Paomatan Reservoir) of Anyue County, and recruited local fishermen as cooks. The dishes they made had peculiar local flavors, and the cooking techniques have been passed on over the years. Later generation innovated with the recipe, adding tanzi pork and pickles to the fish dish. Paomatan Fish Chunks is savory and spicy with tender meat and strong pickle fragrance.

Ingredients

Features

lustrous red in color; tender and soft in texture; savory and spicy in taste; fragrant and aromatic in smell

典故与技艺

典故

西坝豆腐是乐山市的传统特色名品，因创制于五通桥区西坝镇而得名，在明朝万历(公元1573-1620年)年间就已较为兴盛，距今已有400多年的历史。西坝豆腐品种繁多，灯笼豆腐就是其代表性品种之一。灯笼象征着阖家团圆、事业兴旺、红红火火，人们将豆腐制作成灯笼形状，寄托着美好愿望。

技艺

猪肉剁成粒，入锅炒散籽、吐油，入姜米、蒜米、胡椒粉炒香后起锅，冷后加食盐、葱花、味精、酱油、白糖、胡椒粉拌匀成馅。

豆腐用模具压成高圆柱形，入油中炸至金黄色，捞 出，沥油，晾凉，用小刀将豆腐挖空，酿入肉馅，全 蛋淀粉糊封口。

锅置火上，入油烧至120℃，入豆腐炸至外皮起硬膜，捞出。

锅置火上，入油烧至120℃，入郫县豆瓣、姜米、蒜米炒香，入鲜汤烧沸，入味精、水淀粉收汁二流芡，入辣椒油和匀，淋在豆腐上，撒葱花成菜。

食材配方

成菜特色

色泽红亮，造型美观，咸鲜微辣。

Features

beautifully shaped tofu; bright red in color; savory and slightly spicy in taste

Introduction

Xiba Tofu, a traditional food of Leshan City, is so named because it was started in Xiba Town of Wutongqiao District. The dish was even popular over four hundred years ago during Emperor Wanli' s Reign of the Ming Dynasty (1573-1620). There are a vast variety, among which Lantern Tofu is one of the most representative. Lanterns are a symbol of reunion, prosperity and good luck, and lantern-shaped tofu is an embodiment of people' s wishes for good life.

Preparation

Finely chop the pork, and stir fry until the pork mince doesn' t stick together and the fat has melted. Add ginger, garlic, five-spice powder and pepper, stirring until fragrant. Remove from the heat, leave to cool and blend in salt, scallions, MSG, soy sauce, sugar and pepper, stirring well to make the filling.

Shape tofu into cylinders, using molds. Deep fry the shaped tofu until golden brown, remove, drain and leave to cool. Hollow the tofu using a small knife, stuff with the filling and seal with the egg-cornstarch paste.

Heat oil in a wok to 120C, deep fry stuffed tofu until the skin hardens, and remove from the oil to a serving dish.

■Heat oil in a wok to 120℃, stir fry Pixian chili bean paste, ginger and garlic until fragrant, and add the stock. Bring to a boil, and blend in MSG and cornstarch batter to thicken the sauce. Add chili oil, stir well and pour over the tofu. Sprinkle with chopped scallions.

Ingredients

典故与技艺

典故

峨眉山雪魔芋是四川省峨眉山的特产、中国国家地理标志产品。20世纪30年代，峨眉山金顶永明华藏寺僧人将此食材专门用来招待进山烧香的香客。香客们将雪魔芋带回家，取农家土麻鸭搭配，烹制出“雪魔芋烧鸭”，传承至今，已有百年。

技艺

鸭肉斩长5厘米、宽约1.5厘米的条，入热油锅中煸炒至表面千香、呈浅黄色，捞出。

雪魔芋用温水泡软，洗净，入沸水煮10分钟后捞出，用冷水冲凉后切成长5厘米、宽约1.5厘米的条；青尖椒、红尖椒、干辣椒分别切成段。

锅置火上，入油烧热，入郫县豆瓣、干辣椒、花椒、八角、山奈炒香，掺入鲜汤烧沸，入鸭条、料酒、食盐、胡椒粉、白糖、生抽烧至鸭肉软熟，入雪魔芋烧约10分钟，入味精、青尖椒、红尖椒略烧，入水淀粉收汁，起锅装盘即成。

食材配方

成菜特色

色泽红亮，咸鲜辣香，魔芋酥软多汁，鸭肉软糯，香味浓郁。

Introduction

Snow conjak jelly is a local specialty of Emei Mountain and a national product of geographic indication. In the 1930s, the monks of Yongming Huazang Temple on the Golden Summit of Emei Mountain used to treat the pilgrims with snow conjak jelly. They liked the jelly so much that they took it home and braised it with free-range duck, hence the famous dish Braised Duck with Snow Conjak Jelly.

Preparation

Cut the duck into 5cm long, 1.5cm wide strips, stir fry in oil until crispy and light brown on the outside, and remove.

Soak the snow conjak jelly in warm water until soft, rinse and boil in boiling water for ten minutes. Remove the conjak jelly from boiling water, rinse in cold water to cool, and cut into 5cm long, 1.5cm wide strips. Cut the green chilies, red chilies and dried chilies into sections.

Heat oil in a wok, and stir fry Pixian chili bean paste, dried chilies, Sichuan peppercorns, star anise and sand ginger until fragrant. Pour in the stock, bring to a boil, and add the duck, cooking wine, salt, pepper, sugar and light soy sauce. Braise until the duck is soft and fully cooked, add the conjak jelly, and braise for another ten minutes. Blend in the MSG, green chilies and red chilies, braise briefly and add the cornstarch batter. Simmer to thicken the sauce and transfer to a serving dish.

Features

bright red in color; savory and spicy in taste; fragrant and aromatic in smell; soft, juicy conjak jelly and tender, glutinous duck

Introduction

During the period of anti-Japanese war, a lot of institutions like Tongji University moved to Lizhuang Village. When Tao Menghe, then the director of Social Studies Institute of Central Research Academy, had the dish, he found it especially tasty and asked for the name, which turned out not so elegant: Feet Wrapping Pork Slices in Garlic Sauce. He renamed the dish Lizhuang Sliced Pork in Garlic Sauce based on two facts: Firstly, the pork is sliced so thin that light can penetrate, a perfect reflection of extraordinary cutting techniques; Secondly, the sauce features balanced tastes and a strong garlic fragrance.

Ingredients

Features

lustrous red in color; thin, tender pork slices with a strong garlic aroma; savory, spicy and slightly sweet in taste

典故与技艺

典故

李庄白肉，旧时叫“蒜泥裹脚肉”。抗战时期，同济大学等一批学校和机构迁到李庄。当时的国立中央研究院社科研究所所长陶孟和在李庄吃到这道菜，赞美之辞不绝于口。他问及这道菜的名字，得知当地人叫“蒜泥裹脚肉”时觉得此菜可口、但名字却欠雅，便想为其改字。他认为，此菜的最大特点有二：一是刀工精湛，每片肉又宽又长且可透光见影，堪称一绝；二是佐料，五味协调，蒜泥更是必不可缺。于是，便更名为“李庄刀工蒜泥白肉”。

技艺

锅置火上，入清水、带皮二刀肉、姜片、葱段、料酒大火煮25分钟，转中小火煮20分钟，捞出，入凉开水中浸泡。

蒜泥、白糖、食盐、鸡精、辣椒油、酱油、芝麻油入碗，调成蒜泥味汁。

将二刀肉片成大张的薄肉片，装盘，淋上蒜泥味汁即成。

食材配方

成菜特色

色泽红亮，肉片厚薄均匀，肉质软嫩，咸鲜香辣微甜，蒜味浓郁。

Preparation

Heat a wok over the flame, add water, erdao pork, ginger, scallions and cooking wine, and boil over high heat for twenty-five minutes. Turn down the heat, and boil for another twenty minutes over medium heat. Remove the pork to cool water.

Combine mashed garlic, sugar, salt, chicken essence granules, chili oil, soy sauce and sesame oil in a bowl, stirring well the make the garlic sauce.

Cut the pork into big, thin slices, transfer to a serving dish and drizzle with the garlic sauce.

Introduction

Zhangfei Beef has its origins in the Three Kingdom Period, when Zhang Fei was guarding Langzhong as the Governor of Baxi, who defeated Zhang He in a defense battle by faking being drunk. To award him for the triumph, Liu Bei ordered Wei Yan to take fine wine to Langzhong for Zhang Fei, who then treated his soldiers with the wine and specially-made beef. The cooking methods of the beef have been passed on from generation to generation, and the dish is now a renowned specialty of Langzhong. It is named after Zhang Fei for its resemblance to this famous figure in Chinese history: black on the outside and red (a cultural symbol of loyalty and integrity) inside.

Ingredients

Features

reddishr brown in color; tight and smooth in texture; savory and delicate in taste

Preparation

Rinse the beef, remove the tendon and fat, cut into chunks and combine with salt, Sichuan peppercors, star anise, pepper, cinnamon and bay leaves. Stir well and leave to marinate for eight days in 8℃ to 10℃ constant temperature chamber.

Heat water in a wok, add beef and boil until the beef is fully cooked. Remove the beef from the wok, and leave to cool. Cut the beef into slices and transfer to a serving dish.

典故与技艺

典故

张飞牛肉，味源三国。相传三国时期，蜀将张飞任巴西太守镇守阆中时，魏将张郃犯境，张飞领兵拒敌，诈醉，大胜张郃。刘备得知张飞获胜后，派魏延携美酒前往间中犒赏，张飞以所赠美酒和特烹牛肉犒劳将士。此牛肉制作方法代代传承，成为间中久负盛名的名特美食，因其外观特征为“表面墨黑、内心红亮”，与猛将张飞的形象相似，故称“张飞牛肉”。

技艺

洗净牛肉，去筋膜、油脂，切成块，加入食盐、花椒、八角、胡椒粉、桂皮、香叶拌匀，入8℃～10℃的恒温室腌制8天。

锅置火上，入清水，入牛肉煮至成熟后捞出，晾凉切片，装盘即成。

食材配方

成菜特色

色泽棕红，肉质细滑紧密，咸鲜香浓。

Introduction

Legend goes that in 815 the poet Yuan Zhen in Tang Dynasty took office as the governor assistant of Tongzhou (now Dazhou, Sichuan), and on the way he took a sip in a tavern, and was attracted by a dish that went with the liquor: translucent beef slices. It was lustrous red, crispy and fragrant. To his amazement, when he picked a slice up with chopsticks and put it under the light, its fine texture cast clear shadow upon the wall, like the then popular shadow-puppet shows in the capital. Seeing this scene, Yuan Zhen praised the beef slice "like shadow play" and thus gave it a name "Shadow Puppet Beef Slices" . During Emperor Guangxu' s reign of the Qing Dynasty, Liu Zhonggui, a man from Dazhou, got the recipe by accident, andpassed it on over one hundred years till now. Today, the cooking techniques for the dish have been added to the Intangible Cultural Heritage List of Sichuan Province.

Ingredients

beefbottmround 20kg white sugar 2.25kg salt 680g

MSG 40g ginger 100g specially-made spice powder 380g

translucent when cast light on; as thin as cicada' s wings; meltingly crispy in texture; lingering aromas

典故与技艺

典故

相传公元815年，唐代大诗人元稹上任通州(今四川达州)司马，到一个酒肆小酌，被一道下酒菜中的牛肉片吸引。牛肉片色泽油润红亮，鲜香酥脆，让元稹赞叹不已，更让他觉得惊奇的是，用筷子夹起牛肉片、放在灯光下，牛肉片上的丝丝纹理则在墙壁上映射出清晰的影像，好似当时京城盛行的皮影戏。元稹借物生情，称赞该牛肉片“若影戏然”，命名为“灯影牛肉”。清光绪年间，达州人刘仲贵偶得此配方，历经百年传承至今。如今，其制作技艺被列入四川省省级非物质文化遗产代表性项目名录。

技艺

将牛肉顺着肉纹切成2\~2.5毫米的薄片。

Features

将白糖、食盐、味精、特制香辛料粉、生姜、清水1.5千克拌匀，静置20分钟，加入到牛肉片中拌匀，腌制20分钟。

将腌制好的牛肉片整齐地铺在竹筛上，放入烤灶内；将炉温逐步升至120℃，烘烤6小时使牛肉片的水分在5%以下。

将烤制好的牛肉薄片修剪成型，装盘即成。

食材配方

成菜特色

针扒牛肉 20千克 味精 40克白糖 2.25千克 生姜 100克食盐 680克 特制香辛料粉 380克

灯照透影，薄如蝉翼，入口化渣，回味悠长。

Preparation

Cut the beef along the grain into thin slices of 2-2.5 millimeters in thickness.

Mix white sugar, salt, MSG, specially-made spice powder, ginger with 1.5kg water, stir well and leave for 20 minutes. Add beef slices, blend well and marinate for 20 minutes.

Scatter the marinated beef slices on a bamboo sieve neatly, and put it into an oven; as temperature in the oven gradually rises to 120℃, roast for 6 hours to keep the moisture of beef slices below 5%.

Trim the roasted beef slices and lay onto a serving dish.

典故与技艺

典故

汉阳棒棒鸡是眉山的一道传统特色凉菜，历史悠久，做工考究。民国时期，汉阳坝（今眉山市青神县汉阳镇）是成都至重庆水路的必经之路和中转驿站，有经商头脑的汉阳人把自家喂食花生散养的鸡，做成麻辣可口的凉拌鸡装入盆内，盆内放上竹筷，一手叉腰、一手托盆，吆喝道“麻辣鸡啊，五文钱一筷”。此菜因优质的土鸡肉，配以独特拌料，麻辣鲜香，赢得食客喜爱，流传至成都、重庆一带，故而有“嘉腐雅鱼汉阳鸡”这一传世民谣。2019年，汉阳棒棒鸡传统制作技艺被列入眉山市市级非物质文化遗产代表性项目名录。

技艺

土公鸡宰杀，洗净，入锅煮熟，捞出、晾凉，用特制木棒敲打刀背，将鸡肉斩成长条块，装盘。

辣椒油、酱油、花椒粉、食盐、白糖、熟芝麻、原汁鸡汤入碗，调成麻辣味汁，淋在鸡肉上即可。

食材配方

成菜特色

色泽红亮，质地软嫩，麻辣鲜香。

Preparation

■Kill and clean the rooster, boil it in a wok till cooked, remove, and let cool. Chop the rooster into long chunks by striking the back of the knife blade with a specially-made wood stick, and transfer to a plate.

Add chili oil, soy sauce, ground Sichuan pepper, salt, white sugar, roasted sesame seeds, and chicken stock into a bowl, mix well to get hot and spicy sauce, then pour it over the chicken.

Introduction

Hanyang Bon Bon Chicken is a traditional cold dish in Meishan, with a long history and an exquisite technique. During the Republic of China (1912-1949), Hanyang Dam (now Hanyang Town, Qingshen County, Meishan City) was the only way and a transit hub from Chengdu to Chongqing via water route. Some Hanyang people, with business mind and insight, made hot, spicy and savory chicken salad, using free-range chicken fed with peanuts. The chicken salad, along with bamboo chopsticks, was put into a basin. With one hand on hips and the other holding up the basin, they cried out, "Hot and spicy chicken, five copper coins for a measure of chopsticks" . Quality free-range chicken and unique seasonings renders the dish a savory, spicy taste and a unique aroma. Loved by many people, this dish soon spread to Chengdu and Chongqing, and thus a folk song handed down from the past goes that "Jiazhou Tofu, Yazhou Ya Fish, and Hanyang Chicken" are the best of all. The traditional cooking techniques of Hanyang Bon Bon Chicken were added to the Representative Intangible Cultural Heritage List of Meishan City in 2019.

Ingredients

Features

bright reddish color; soft and tender meat; hot, spicy, and aromatic taste

Introduction

Dongpo Pork is a famous traditional dish named after Su Dongpo, a prominent figure in Chinese history. Born in Meishan, Sichuan, Su Shi styled himself Zi Zhan, and was titled Dongpo Lay Buddhist. He was not only a litterateur, calligrapher and painter in the Northern Song Dynasty (960-1127), but also a gastronome, who had learnt cooking skills from his mother since young age. After leaving Sichuan, he himself still spent spare time cooking and was especially good at stewing meat. He wrote "Thirteen Characters for Stewing Pork", which means less water, low flame, and perfect heating bring out the best in pork. There are many versions of origins for Dongpo Pork, but anyhow, all of them are specific reflections of Su Dongpo' s "Thirteen Characters" , and have been handed down in places where Su Dongpo lived and worked, such as Meishan in Sichuan, Huanggang in Hubei, and Hangzhou in Zhejiang.

Ingredients

Features

bright reddish color; soft and glutinous pork; salty, aromatic and appetizing taste

典故与技艺

典故

东坡肉是以苏东坡的名字命名的传统名菜。苏轼，四川眉山人，字子瞻，号东坡居士，不仅是北宋文学家、书画家，也是美食家，从小就跟随母亲学习厨艺，出川后还利用业余时间亲自下厨烹制菜肴，十分擅长烧肉，写有“烧猪肉十三字经”，即少著水、慢著火、火候足时它自美。关于东坡肉的来历有多种说法，但无论如何，都是其“十三字经”的具体体现，并且在他生活和工作过的地方如四川眉山、湖北黄冈、浙江杭州等都有流传。

技艺

带皮五花肉入锅煮至断生，捞出，擦干水分，趁热在肉皮上抹上冰糖糖色，晾干，入油锅中炸至金黄色时捞出，入原汤中浸泡使其回软后捞出，切成2\~3厘米见方的块。

锅置火上，入清水、五花肉、食盐、冰糖糖色、料酒、姜片、葱段、八角烧沸，去掉浮沫，改用小火烧至肉软熟，捞出各种食材；锅中原汁用水淀粉勾成清二流芡，装盘即成。

食材配方

成菜特色

色泽红亮，肉质软糯，咸鲜香浓。

Preparation

■Boil the pork till it is just cooked, remove and drain. Smear rock sugar caramel on the pork skin while the pork is still hot, drain, and then deep fry till golden. Transfer the fried pork back to the pork stock, leave to soak till soft, remove, and cut into 2-3cm cubes.

■Place a wok over the fire, add water, pork, salt, rock sugar caramel, Shaoxing cooking wine, ginger, scallions, star anise, and bring to a boil. Skim, and stew over a low flame till the meat is soft and fully cooked, then remove all ingredients to a serving dish. Add the cornstarch batter to thick the sauce in the wok, and pour over the pork.

Sichuan Hot Pot, with various types, is a famous dish most distinctive in Sichuan cuisine. Among all types of hot pot, Beef Tripe Hot Pot originated approximately during the reign of Emperor Daoguang in the Qing Dynasty, when coolies along the Yangtze River boiled cheap ingredients like beef tripe in hot and spicy sauce as foods to dispel coldness and fill the belly. During the Republic of China, some siall restaurant copied this dish. After the founding of the People' s Republic of China, especially after the Reform and Opening-up, to satisfy different tastes of different guests, types of hot pot constantly innovated, and hot pot restaurants spread all over the country and even went global. Combining hot and spicy flavor with light and refreshing flavor, Double-Flavor Hot Pot is a representative type of hot pot that is deeply loved by diners at home and abroad. The following will take Double-Flavor Hot Pot as an example to introduce the cooking techniques of Sichuan Hot Pot.

Preparation

Making hot-and-spicy soup

Place a wok over the fire, heat rapeseed oil and beef tallow till 120℃, add dried chili and Sichuan peppercorns, stir fry till aromatie, and remove. Add Pixian chili bean paste, ciba chili paste, ginger, gartic, scallions, fermented soy beans, Amomum tsao-ko, star anise, sand ginger, cinnamon, clove, paicao herb, round cardamom, fennel and bay leaves, and stir fry till aromatic, Add pork bone stock, Shaoxing cooking wine, fermented glutinous rice, rock sugar, pepper, chicken essence granules and MSG, and boil till aromatic to make hot-and-spicy soup.

Making milky soup

Place a wok over the fire, add ingredients for milky soup, and bring to a boil to make the milky soup.

Take a double-flavor pot, add the two kinds of soups respectively to the two different compartments partitioned by an "s" -shaped dividing bar. Serve the pot with dipping seasonings and the ingredients to boil.

Ingredients

Features

hot, spicy and aromatic taste for hot-and-spicy soup that is bright red in color; salty, refreshing and aromatic taste for milky soup that is snow white in color; diversified flavors suitable for all

典故与技艺

典故

四川火锅是川菜中最有特色的著名美食，品类众多。其中，毛肚火锅大约起源于清代道光年间，当时长江边下苦力的人们在麻辣汤汁中煮食毛肚等廉价食材，驱寒饱腹。至民国时期，有人把它搬进了小饭店。中华人民共和国成立后，尤其是改革开放以来，为满足不同食客的口味需求，火锅品类不断创新，火锅店遍布全国、走向世界。其中，麻辣与清鲜相结合的鸳鸯火锅就是深受国内外食客欢迎的代表性品种之一，下面以它为例介绍四川火锅制作技艺。

技艺

红锅卤汁制作：锅置火上，入菜籽油、牛油烧至120℃，放入干辣椒、干花椒炒香捞出，入郫县豆瓣、糍粑辣椒、姜片、大蒜、葱段、豆豉、草果、八角、山奈、桂皮、丁香、排草、白豆蔻、小茴香、香叶炒香，入棒骨汤、料酒、醪糟、冰糖、胡椒粉、鸡精、味精烧沸出味，制成红锅卤汁。

白锅卤汁制作：锅置火上，加入白锅卤汁原料烧沸，制成白锅卤汁。

取一鸳鸯火锅，在S形的一格放入红锅卤汁，另一格放入白锅卤汁，配上味碟原料和涮锅食材上桌。

食材配方

成菜特色

红味色泽红亮，麻辣醇香；白味色泽乳白，咸鲜香浓，口感丰富，众口可调。

典故与技艺

典故

跷脚牛肉汤锅，是乐山的一道传统特色名品，最早来自千年古镇苏稽镇。清代中叶，苏稽运输业兴旺，牛拉车是主要的运输工具，牛衰老之后就成为重要食材，牛肉味美且营养价值高，牛杂也经巧妙加工后成为美味。后来，有人在苏稽场峨眉河畔埋锅煮牛杂贩卖，成为苏稽牛肉汤锅的缘起。因汤锅摊上没有多余的凳子，食客常将一只脚跷着吃，“跷脚牛肉汤锅”由此得名，并传播到成都等地。2007年，此菜制作技艺被列入乐山市市级非物质文化遗产代表性项目名录。

技艺

牛肉、牛杂洗净，焯水，入锅煮熟后捞出，晾凉，切 成片。

小米辣剁碎、入碗，加食盐、味精、芝麻油、辣椒粉、香菜，制成味碟。

锅置火上，入牛骨汤烧沸，入牛肉、牛杂汆烫，倒入汤锅，配上味碟即成。

食材配方

牛肉 芝麻油 5克牛杂 辣椒粉 5克(牛肠、牛肝、牛肚、牛舌、牛肺、牛蹄筋、牛头皮)
小米辣 10克 香菜 5克食盐 2克 牛骨汤 1500克味精 1克

成菜特色

汤色碧清，牛杂脆嫩，咸鲜香辣，香味绵长。

Preparation

Clean thoroughly beef and beef offal, blanch, boil in a pot till fully cooked. Remove, let cool, and cut into slices.

Mince bird' s eye chilies, add to a bowl, then add salt, MSG, sesame oil, ground chilies, coriander to make the dipping sauce.

Place a wok over the flame, add beef bone stock and bring to a boil. Quick-boil beef and beef offal, pour into the pot, and serve with the dipping sauce.

Features

clear soup; crispy and tender beef offal; salty, savory, hot and spicy taste; strong aroma

Introduction

As a traditional well-known specialty, Qiaojiao Beef Pot first comes from Suji Town, an ancient town with thousands of years' history. In the middle of Qing Dynasty, transportation industry in Suji was thriving, with cattle-drawn carts as main means of transport. After cattle grew old, they became important ingredients. Beef was delicate and highly nutritional, and beef offal would also become a delicacy after clever processing. Later, some people began boiling and selling beef offal on the Emei Riverside of Suji market, and that was how Suji Beef Pot came into being. Since there were no extra stools at the busy stall, diners had to squeeze themselves at the table crossing their legs with one foot pointing upward (meaning "Qiaojiao" in Chinese), and thus, Qiaojiao Beef Pot got its name, and spread to neighboring areas like Chengdu. In 2007, the cooking techniques of this dish were included in the Representative Intangible Cultural Heritage List of Leshan City.

Ingredients

beef

beef offal ane, be iver, bef tripe, beef tongue, beef lung, beef tendon, beef head skin)

bird' s eye chilies 10g salt 2g MSG 1g sesame oil 5g ground chilies 5g coriander 5g beef bone stock 1500g

Introduction

With a history of over a thousand years, Sichuan Pickles is a traditional specialty every household in Sichuan could be able to make. It is made by soaking all kinds of ingredients in pickle brine in an earthen container with an edge and a cover for lactic acid fermentation to take place. Based on their time of soaking and fermentation, Sichuan Pickles can be divided into types like new pickles (diving pickles) and old pickles, which can be eaten directly with other dishes and used as ingredients respectively. Assorted Pickles gets its name as a variety of ingredients are pickled, and it is a household food in Sichuan that usually goes as an accompaniment to other dishes.

Ingredients

Features

bright colors; crispy and tender vegetables; salty, sour and aromatic taste

典故与技艺

典故

四川泡菜是四川家家户户都会制作的传统特色美食，已有上千年的历史。它是将各种食材放入装有泡菜盐水的有沿和盖的陶坛中浸泡一段时间、经乳酸发酵而成，按浸泡发酵的时间可分为跳水泡菜和老泡菜等类别，分别用于直接佐餐的菜肴和调辅料。什锦泡菜，因采用多种食材泡制而得名，是四川家庭必备的直接佐餐菜肴。

技艺

各种蔬菜去老根、黄叶、粗皮，洗净，切成条，晾干水分

泡菜坛中加入老泡菜盐水、凉开水、白酒、姜片、食盐、冰糖、八角、桂皮、草果、干辣椒、花椒混合，调成新的泡菜盐水。

将各种蔬菜放入泡菜坛，加盖密封，浸泡5小时后取出装盘，可根据需要酌加辣椒油、味精、白糖拌匀即成。

食材配方

成菜特色

色彩鲜艳，质地脆嫩，味道咸酸，香味浓郁。

Preparation

Remove any rough roots, withered leaves, and rough skin of the vegetables. Clean thoroughly, cut into strips, and drain.

■Mix old pickle brine with cold boiled water, alcohol, ginger, salt, rock sugar, star anise, cinnamon, Amomum tsao-ko, dry chilies and Sichuan peppercorn in an earthen container used exclusively for Sichuan pickles to get new pickle brine.

Add varieties of vegetables, cover and seal the container, leaving all ingredients soaked for 5 hours. Remove the vegetables to a serving dish, and season with chili oil, MSG and sugar to taste.

典故与技艺

典故

鸡豆花是四川地区的一道传统特色名菜，至今已有百余年历史，因成菜时的鸡肉形似四川常见的用黄豆制作的豆花而得名。清末出版的《成都通览》和《四季菜谱摘录》均有此菜的记载。此菜为四川的“传统功夫名菜”，也是一道国宴菜，最独特之处是吃鸡不见鸡，“以荤托素”，形似豆花却鸡肉香浓，与当今的分子料理有异曲同工之妙。

技艺

鸡脯肉加工成泥状，去筋，加入姜葱水、鸡蛋清、食盐、料酒、胡椒粉、水淀粉、味精搅匀成鸡浆；火腿蒸熟，切成细末。

锅置火上，掺入清汤烧沸，倒入鸡浆，用小火慢煮至成熟、呈豆花状，舀入汤碗中，灌入清汤，放上余熟的菜心和火腿末即成。

鸡豆花

食材配方

成菜特色

Chicken Tofu Pudding

Introduction

Chicken Tofu Pudding is a traditional famous specialty in Sichuan area with a history of over a hundred years. It gets its name because the cooked chicken is similar in appearance to tofu pudding, a common Sichuan dish made from soybeans. This dish was both recorded in Chengdu: an Overview and Excerpts of Recipes for Four Seasons published in the late Qing Dynasty. Chicken Tofu Pudding is “a traditional famous kungfu dish" of Sichuan, and also a dish for state banquet. The most unique feature of this dish is eating chicken without seeing chicken. The dish uses cooking techniques similar to modern molecular gastronomy, for chicken is served in the form of a vegan dish, looking like tofu pudding but retaining the delicate taste of chicken.

Preparation

Process chicken into paste, and remove the tendon. Add ginger-scallion juice, egg white, salt, Shaoxing cooking wine, pepper, cornstarch batter and MSG, stirring well to make chicken batter. Steam ham till cooked, and mince.

Place a wok over the fire, add the consommé and bring to a boil. Pour in the chicken batter, simmer till fully cooked and shaped like tofu pudding. Ladle into a soup bowl, pour in some consommé, and garnish with blanched choy sum and minced ham.

Ingredients

Features

clear soup; salty and savory taste; tender and mild chicken

典故与技艺

典故

坛子肉的历史可以追溯到清末乐至县杨李氏(1898年—1976年)的故事。当时没有保鲜工具，杨李氏偶然间将八成熟的猪肉装入盛有咸菜的土陶坛中，后来发现历经数月不坏，还将肉味与咸菜味融为一体，风味独特、鲜香可口、肥而不腻。因装在土陶坛中而将其名“坛子肉”。消息不胫而走，传遍周边地区，如今资阳、遂宁、汉源等地皆有制作。2014年，汉源坛子肉被评为国家地理标志保护产品。2018年，外婆坛子肉制作技艺被列入资阳市市级非物质文化遗产代表性项目名录。坛子肉的烹饪方法以蒸、炒为主，下面介绍其中一种。

技艺

干茶树菇洗净，切成长4厘米的段，入清水浸泡半小时；青尖椒、红尖椒斜切成长条。

坛子肉用温水浸泡20分钟，入笼蒸熟，晾凉后切成0.3厘米厚的片。

锅置火上，放油烧至160℃，入坛子肉片炒香，入姜丝、蒜丝、郫县豆瓣炒香，入料酒、茶树菇及泡茶树菇的水，加盖焖2分钟，入青尖椒、红尖椒炒熟，入味精、生抽、葱花炒匀，起锅装盘。

食材配方

成菜特色

Introduction

It is said that the history of Tanzi Pork (tanzi, a local dialect for an earthen pot) dated back to the late Qing Dynasty, when a woman called Yang Lishi (1898-1976) in Lezhi County accidentally placed medium-well pork in an earthen pot filled with salted vegetables, and found that the pork did not go bad after several months. Instead, the pork turned out exceptionally delicious, fatty but not greasy with a peculiar flavor from the salted vegetables. The pork was named Tanzi Pork and was soon spread to neighboring areas like Ziyang, Suining, and Hanyuan. In 2014, Hanyuan Tanzi Pork was voted as a Protection Product of National Geographical Indication. In 2018, the cooking techniques of Tanzi Meat were included in the Fourth Intangible Cultural Heritage List of Ziyang City. Tanzi Pork can be steamed or stir fried, which will be introduced as follows.

Preparation

Clean thoroughly dry poplar mushrooms, cut into 4cm sections, and soak in water for half an hour. Cut diagonally green chili pepper and red chili pepper into strips.

Soak tanzi pork in warm water for 20 minutes, steam in a steamer till fully cooked, let cool, and cut into 0.3cm slices.

Place a wok over the fire, heat oil to 160C, stir fry the pork till aromatic. Add shredded ginger and garlic, Pixian chili bean paste, stir-fry till aromatic. Add Shaoxing cooking wine, poplar mushrooms, and the water used to soak poplar mushrooms, cover, and braise for 2 minutes. Blend in green chili peppers and red chili peppers, and stir fry till cooked. Add MSG, light soy sauce, and chopped scallions, stir evenly, remove from the wok and transfer to a serving dish.

Ingredients

色彩分明，咸鲜醇香，肥而不腻。

Features

contrasting colors; salty, savory, and aromatic taste; fatty but not greasy meat

典故与技艺

典故

龙抄手是成都的传统特色小吃，创始于20世纪40年代。1941年,老字号“龙抄手”开设于成都悦来场。“龙抄手”创办人张光武等在“浓花茶社”商议办店之事，假借“浓花茶园”的“浓”字谐音为“龙”，取“龙凤呈祥”之意，故将该店命名“龙抄手”。“龙抄手”店主要制作多种抄手，注重制皮，讲究汤清馅细，配以红油、海味、炖鸡、酸辣、原汤等多种味别，深受大众喜爱。龙抄手制作技艺传承至今，已列入成都市市级非物质文化遗产代表性项目名录。

技艺

猪肉加工成肉糜，加入食盐、胡椒粉、料酒、姜葱水搅打至肉黏稠起胶，再加入鲜汤搅打至肉松散，加芝麻油拌匀，制成馅心。

抄手皮上放入馅心，对叠成三角形，再将左右两角尖向中折叠黏合呈菱角形，制成抄手生坯。

将食盐、胡椒粉、芝麻油、鲜汤入碗定味。

锅置火上，入水烧沸，放入抄手生坯煮至皮发亮、起 皱时捞出，沥干水分，放入装有调味汁的碗中。

食材配方

成菜特色

皮薄馅嫩，质地爽滑，味道咸鲜醇香。

Introduction

Long Wonton, a traditional special snack in Chengdu, originated from 1941, when the time-honored brand restaurant opened in Yuelai Market. When its founders, one of them called Zhang Guwu, were discussing in Nonghua Tea House about opening a restaurant, an idea came to them. As "Nong" in "Nonghua Tea House" had similar pronunciation to "Long" (dragon in Chinese), they named the restaurant Long Wonton, which also means "prosperity brought by the dragon" . "Long Wonton" restaurant mainly makes all kinds of wontons, stressing wonton wrappers, clear soup and exquisite stuffing. The restaurant provides a variety of flavors including wonton in chili oil, wonton with seafood flavor, wonton with stewed chicken, wonton in sour and spicy sauce, wonton in stock, etc, which are all deeply loved by the public. The cooking techniques of Long Wonton have been handed down till today, and are included in the Intangible Cultural Heritage List of Chengdu City.

Preparation

Process pork into meat paste, add salt, pepper, cooking wine, ginger-scallion juice, and whip till the mixture is sticky. Add the stock, and whip till the mixture is loose. Add sesame oil, and mix well to make the stuffing.

Put some stuffing onto the wonton wrapper, fold into a triangle, then fold and press two pointed ends to the middle, making it shaped like water caltrop.

Add salt, pepper, sesame oil, and stock to a serving bowl.

Place a wok over the fire, heat water to a boil, and add wontons. Boil till the wonton skin is bright and wrinkled, remove, drain and transfer to the serving bowl.

Ingredients

Features

thin wrappers and tender stuffing; smooth texture; salty, savory, and aromatic taste

Introduction

Originated in 1893, Zhong' s Jiaozi is a traditional special snack in Chengdu, and gets the name as the surname of its founder is Zhong, It is also called "Litchi Alley Dumplings" since the address of its first restaurant was in Litchi Alley. The most famous varieties of this restaurant were Jiaozi in Chili Oil and Jiaozi in Clear Soup, whose stuffing is all pork, without adding any fresh vegetables. The cooked dumplings are distinctive with thin wrappers, exquisite seasonings, tender stuffing and delicate taste, and are deeply loved by people. The cooking techniques of Zhong' s Jiaozi have been handed down till today, and were included in the Intangible Cultural Heritage List of Sichuan Province in 2011.

Ingredients

Features

thin wrapper and tender stuffing; salty, savory, sweet, and spicy taste; strong aroma from garlic

典故与技艺

典故

钟水饺是成都的一道传统特色名小吃，始创于1893年，因创制人姓钟而得名，又因开业之初店址在成都荔枝巷而称“荔枝巷水饺”。该店最著名的品种是红油水饺和清汤水饺，其馅心全用猪肉、不加其他鲜菜，成品具有皮薄、料精、馅嫩、味鲜的特色，深受喜爱。钟水饺制作技艺传承至今，2011年被列入四川省省级非物质文化遗产代表性项目名录。

技艺

面粉加清水制成面团，醒面约15分钟。

猪肉加工成肉糜，加食盐、料酒、胡椒粉、芝麻油、鸡蛋液搅匀，加入姜葱水搅拌黏稠糊状，制成馅心。

面团搓成长条，下剂，擀成圆皮，放入馅心，对叠后捏成半月形的饺子生坯。

锅置火上，入水烧沸，加入饺子生坯，用旺火煮至饺子成熟时捞出，盛入碗内，淋上复制酱油、红油辣椒、蒜泥即成。

食材配方

成菜特色

皮薄馅嫩，味道咸鲜甜辣、蒜香浓郁。

Preparation

Mix the wheat flour and water to make a dough, and let stand for about 15 minutes.

Process pork into meat paste, add salt, Shaoxing cooking wine, pepper, sesame oil, beaten egg, and mix well. Add ginger-scallion juice and stir till the mixture is sticky to make the stuffing.

Knead the dough into long rolls, tear into small portions and then flatten into thin round wrappers with a rolling pin. Put some stuffing onto a wrapper, fold, press and seal up, making it shaped like a half moon.

Place the wok over the fire, heat water to a boil. Boil the dumplings over a high flame till fully cooked, transfer to a bowl, and sprinkle with concocted soy sauce, oil-infused chili, and mashed garlic.

Introduction

A traditional specialty of Chengdu and Zigong, Dandan Noodles has its origins in the walking street vendors selling noodles to passers-by. They carried a pole (called dandan in Sichuan dialect) on the shoulder with two baskets containing noodles and seasonings attached at either end. The noodle dish is said to have been invented in 1841 by a man called Chen Baobao. It is characterized by smooth, savory and spicy noodles with aromatic crispy topping. Dandan Noodles ranks among Top 10 noodle dishes in China, and is now popular around the world.

Ingredients

Features

smooth noodles with crispy topping; savory and slightly spicy in taste; fragrant and aromatic in smell

典故与技艺

典故

担担面是成都市和自贡市的一道传统特色名小吃，源于摊贩在街头挑着担担、沿街叫卖面条而得名，相传由一位名叫陈包包的人创制于1841年。担担面是将面条煮熟后，加入调料和面臊而成，面条滑爽，面臊酥香，咸鲜微辣，被评为“中国十大面条”之一。如今，担担面早已改为店铺制作经营，但依旧保持原有特色，深受人们喜爱，已走出四川、走向世界。

技艺

猪肉剁成粒，入锅中加油、料酒、胡椒粉和食盐，炒至猪肉粒色泽金黄、香酥、微吐油，加甜面酱炒匀至香，制成面臊。

食盐、酱油、白糖、食醋、花椒粉和猪油放入碗内拌匀，加红油辣椒、碎米芽菜、葱花，调制成调味汁。

将面条煮熟后捞出，放入盛有调味汁的碗中，放入面臊即成。

食材配方

成菜特色

面条滑爽，面臊酥香，咸鲜微辣，香味浓郁。

Preparation

Finely chop the pork. Heat oil in a wok, and stir fry the pork mince with cooking wine, pepper and salt until it is golden and crispy and the fat has started to melt. Blend in the sweet wheat flour paste, stirring until fragrant to make the noodle topping.

Combine salt, soy sauce, sugar, vinegar, ground Sichuan pepper and lard in a serving bowl, stir well and add chili oil, yacai and scallions.

Boil the noodles, remove to the bowl and add the topping.

典故与技艺

典故

蛋烘糕是成都的一道传统特色名小吃，创始于清末的成都市。相传清代道光二十三年（公元1843年)，成都文庙街石室书院旁一位姓师的老汉从孩子们办“姑姑筵”中得到启发，将鸡蛋与面粉、红糖等调匀成面糊，待发酵后在平锅上烘煎成糕，酥软甜香，深受人们喜爱。因它是用鸡蛋、面粉等烘制而成，故名“蛋烘糕”。如今，蛋烘糕既有摊贩现烘现卖，也有店铺制作供应，馅心更有甜味、咸味等众多品种，老少皆宜。

技艺

在面粉中加入鸡蛋、白糖180克、老面、清水调成面糊，静置发酵；将发好的面糊加入小苏打，扎成正碱后反复搅匀。

熟花生仁碾碎，白芝麻炒香，加白糖180克拌匀，制成甜味馅心。

蛋烘糕铜锅置小火上，加热、抹油，舀一勺面糊入锅，加盖烘烤至面糊80%\~90%凝固、底部金黄时揭盖，放入馅心，将面皮对折，烘烤至全熟，装盘即成。

食材配方

成菜特色

色泽棕黄，质地酥软，味道甜香。

Preparation

■Mix wheat flour with eggs, 180g sugar, sour dough and water, stir well and leave to ferment. Add baking soda to the batter, and whisk fully.

Grind the roasted peanuts. Dry roast the sesame seeds. Combine the peanuts, sesame seeds and 180g sugar, stir well to make the sweet stuffing.

Heat a small copper pan over the flame, smear with oil and ladle up the batter into the pan. Cover the pan and bake until 80% to 90% of the batter coagulates and the bottom becomes golden. Remove the cover, load the stuffing into the pancake, fold and continue to bake until fully cooked. Transfer to a serving dish.

Introduction

A traditional snack of Chengdu, Danhonggao Pancakes was developed in the late Qing Dynasty. It is said that in 1843 an old man called Shi living near Shishi Academy created the dish, inspired by children playing cooking games. He mixed eggs, wheat flour and brown sugar to make a batter which he left to ferment before baking in a pan to get crispy and soft pancakes. Danhonggao Pancakes are now served in restaurants or sold by street vendors. They have a variety of stuffings, both sweet and salty, popular among old and young.

Ingredients

Features

golden brown in color; soft and crispy in texture; sweet and fragrant in

典故与技艺

典故

1912年，在广汉城西（今西外乡）有一高姓人家开设了一家面店，他独创了金丝面的制作技法。由于面细却爽滑劲道，汤清却味道醇厚，深受人们喜爱。20世纪50年代初，朱德到广汉，品尝过其后人高木山制作的金丝面；改革开放初期，黄华外长到广汉视察工作，吃完高木山做的金丝面后，称赞说国宴上缺少这一道美食。如今，金丝面是广汉家喻户晓的特色小吃。

技艺

面粉、鸡蛋液、食盐和匀，制成面团。

将面团放在面板上，用竹杠压制四个来回，再用擀面杖擀至薄如蝉翼的面皮，切成细如丝的金丝面条。

锅置火上，入清水烧沸，入金丝面条煮熟，捞入碗中，掺入烧沸的高汤，放上香菇肉臊，撒上葱花即成。

食材配方

成菜特色

面条爽滑、嚼劲十足，汤鲜味美。

Introduction

In 1921, the Gaos opened a noodle restaurant in the west of Guanghan City and served specially-made golden needle noodles, which soon gained popularity with smooth, springy texture and savory, delicate taste. In the late 1950s, Zhu De tried the noodle dish cooked by the successor Gao Mushan during his trip to Guanghan; In the early period of opening-up and reform when the Minster of Foreign Áffairs Mr. Huang visited Guanghan, he ate the golden needle noodles made by Gao Mushan and suggested adding the dish to state banquet menu. Now, Golden Needle Noodles is a household dish in Guanghan.

Preparation

Combine the wheat flour, beaten eggs and salt, mix well and knead to make dough.

Place the dough on a prep board, press with a bamboo pole four times, and roll with a rolling pin into sheets as thin as cicada' s wing. Cut the dough sheets into golden needle noodles as thin as the silk thread.

■Heat water in a wok over the flame, bring to a boil, and add the noodles. Boil the noodles till cooked through, and remove to a bowl. Bring the stock to a boil, pour into the noodle bowl, and add the pork mince topping with shiitake mushrooms and chopped scallions.

Ingredients

Features

Smooth and springy noodles in savory, delicate soup

典故与技艺

典故

绵阳米粉是绵阳最具代表性的美食，距今已有1800多年的历史。相传三国时，蜀主刘璋与刘备相会于涪城（今四川绵阳）东山，刘备提出品尝当地美食，刘璋说：“闻此山中一老妇善烹饪，以大米磨浆，制成丝，辅以鸡鱼肉等自制作料，开水烫熟即食，汤鲜味美。”随即下令将老妇请上山做米粉。还没上桌，刘备就闻到香味，连连称奇。米粉端上来后，刘备很快吃得精光，抚掌称赞。时至今日，在绵阳街头，米粉店随处可见，每天早晨排长龙吃米粉也成为一道独特风景线。

技艺

食盐、味精、高汤加入碗中。

米粉用水浸泡5\~6小时至软，装入竹箕，入沸水锅中烫热，倒入碗中，舀入红烧牛肉，放上煮熟的西兰花、半个熟鸡蛋，撒上香菜即可。

食材配方

成菜特色

米粉滑爽柔韧，咸鲜微辣，香味浓郁。

Preparation

■Combine salt, MSG and stock in a serving bowl.

Soak the rice noodles in water for five to six hours until soft. Remove to a bamboo strainer, boil in boiling water until hot, and transfer to the bowl. Add brown braised beef, boiled broccoli, half egg and coriander.

Ingredients

Features

smooth, springy, aromatic noodles that are savory and slightly spicy in taste

Introduction

Mianyang Rice Noodles, the most representative of Mianyang food, has a history of over 1800 years. According to legend, when Liu Zhang and Liu Bei met in Mianyang (called Pucheng at that time) during the Period of Three Kingdoms, Liu Bei offered to try local foods, and Liu Zhang suggested trying the rice noodles made by an old lady living in local mountains. He said, "I heard that the old lady is an expert cook. She grinds rice into milk before making noodles with the milk. The noodles are boiled briefly, flavored with self-made seasonings and served with chicken or fish. The rice noodle soup she makes is especially savory and delicious." Liu Zhang then invited the lady to cook the dish for Liu Bei. Before the dish was served at table, Liu Bei was attracted by its aroma and fragrance; When served with the noodles, Liu Bei finished the fish in a short time and clapped his hands to show his appreciation. Rice noodle restaurants are now seen in every corner of Mianyang, and you will see local people queuing up in a long line to have a sip of the noodle soup every morning.

Introduction

The techniques for making Zitong Crispy Pancakes can be traced back to the Han Dynasty. When Emperor Xuanzong of the Tang Dynasty visited Sichuan during his reign, he took a rest at Shangting Stop of Zitong, where he was offered by local officials the crispy pancake. He liked it so much that local government sent the pancakes to the royal court every year as tributes ever since, and they came to be called "Tribute Pancakes". Zitong Crispy Pancakes are shaped like the full moon, golden in color, flaky in texture, fragrance and delicate in taste, ranking among the Top 3 delicacies of Zitong. The pancake is now a popular snack for pleasure and a gift for friends and families. Its cooking techniques have been inscribed on the Intangible Cultural Heritage List of Sichuan Province.

Preparation

Combine 300g wheat flour, water and 60g lard, stir and knead to make lard-water dough.

Combine 200g wheat flour, 100g lard, salt and ground Sichuan pepper, stir and knead to make lard short dough.

Wrap up the lard short dough in lard-water dough, roll into a piece of round dough with a rolling pin, sprinkle with peeled sesame seeds and press. Smear the round dough pieces with oil, bake in an oven until golden and crispy, transfer to a serving dish.

典故与技艺

典故

梓潼酥饼的制作技艺可以追溯到汉代。到唐代天宝年间，相传唐玄宗幸蜀，途经梓潼上亭铺，地方官员以酥饼献上，玄宗尝后赞不绝口。此后，每年地方官员都将酥饼上贡朝廷，逐渐成为“贡饼”。如今，梓潼酥饼是梓潼人民逢年过节、馈赠亲友的特色小吃，为梓潼三绝之首，其色泽浅黄、形如满月、酥纹均匀清晰、酥香淡雅，其制作技艺被列入四川省省级非物质文化遗产代表性项目名录。

技艺

面粉300克、清水、猪油60克和匀，制成油水面团。

面粉200克、猪油100克、食盐、花椒粉和匀，制成油酥面团。

油水面团包裹油酥面团制成面剂，擀成圆形饼面，撒上去皮芝麻擀压紧实，刷油，入烤箱烤至两面金黄、酥香取出，装盘即成。

食材配方

成菜特色

典故与技艺

典故

广元蒸凉面，又称女皇蒸凉面、夫妻米凉面，是广元的一道传统特色名小吃。广元地处秦岭南侧，集南北气候之优点，聚山水精华之灵秀，自古为进出川的北部要道和军事、政治要塞，南北文化交流频繁。独特的人文地理自然环境，孕育了独特的地方美食—广元蒸凉面。其独特之处在于虽然称为“面条”，却不是小麦面粉制成，而是米粉制成，香软滑弹，别具一格。

技艺

大米、糯米磨成粉，加纯净水搅拌成米浆，倒入铺有一层布的屉笼里，蒸至成熟后取出、晾凉，切成细条，装入碗中。

食盐、味精、白糖、酱油、醋、花椒粉、辣椒油、蒜水入碗调匀成味汁，淋在米面条上，撒上芹菜碎、花生碎即成。

食材配方

成菜特色

色泽红白相间，质地香软滑弹，酸甜麻辣且鲜香。

Preparation

Grind the rice and glutinous rice, add water and stir well to make rice milk. Pour into a steamer with a layer of cheesecloth on the bottom, Steam until cooked through, remove and leave to cool. Cut into long strips and transfer to a serving dish.

Combine salt, MSG, sugar, soy sauce, vinegar, ground Sichuan pepper, chili oil and garlic juice in a bowl to make the seasoning sauce, and pour over the noodles. Sprinkle with celery and peanuts.

广元蒸凉面

Guangyuan Steamed Rice Noodles

Introduction

Guangyuan Steamed Rice Noodles, also called Queen Steamed Rice Noodles or Husband-wife Cold Rice Noodles, is a traditional dish of Guangyuan, which has been a strategically important hub in northern Sichuan in terms of transportation, cultural exchange, military and politics. It is situated on the north of Qinling Mountains, and its unique cultural and geographic environment breeds a peculiar food, steamed rice noodles, which is smooth and springy in texture.

Ingredients

Features

red and white in color; smooth and springy in texture; sour, sweet, numbing, spicy and savory in taste

宜宾燃面早在清代光绪年间便有人开始经营，它是由挑担、沿街叫卖的“油条面”逐渐演变而成。宜宾自古是繁华水码头，尤其是清末至民国中期，成为西南著名的商贸重镇和最大的转口市场之一。当时宜宾码头工人众多，为了满足他们的饮食需求，燃面的雏形“油条面”应运而生。经过百年间的历史沉淀，宜宾人在“油条面”的制作工艺基础上不断改进，选用本地优质面条煮熟后捞起甩干，再加入油和调料制作。成品松散红亮、香味扑鼻、辣麻相间，因其油重无水、引火即燃，故名“燃面”。

技艺

将碱水面条入沸水中煮至断生，捞出并甩干水分，入辣椒油、酱油拌匀。

将面条装入碗中，依次放入食盐、芽菜、花生碎、熟芝麻、芝麻油、味精、葱花即成。

成菜特色

色泽红亮，面条劲道松散，味道麻辣咸鲜，芽菜香浓。

Introduction

Yibin Fiery Noodles dated from Emperor Guangxu' s Reign of the Qing Dynasty, when vendors roamed the streets selling a noodle dish called Youtiao Noodles. Yibin had long been a prosperous wharf for river transportation, and became one the biggest business towns and transit markets from the late Qing Dynasty to the middle of Republic of China when there were a large number of people working on the wharf. To cater for their needs, Youtiao Noodles was developed and later upgraded into Fiery Noodles, which can be easily set on fire for low water and high oil contents. The dish uses quality fresh noodles, which are boiled, drained and then tossed with oil and other seasonings, featuring lustrous red color, fragrant smell and spicy taste.

Preparation

Boil the noodles till just cooked, remove and drain. Mix well with chili oil and soy sauce.

Transfer the noodles to a serving bowl, and add salt, yacai, crushed peanuts; roasted sesame seeds, sesame oil, MSĠ and chopped scallions.

Features

lustrous red in color; springy and loose in texture; savory, numbing and spicy in taste with a strong aroma from yacai

Introduction

Northern Sichuan Pea Jelly is a traditional specialty of Nanchong. During Emperor Guangxu' s Reign of the Qing Dynasty, a farmer called Xie Tianlu set up a shelter in a ferry port of the Jialing River and began selling pea jelly, which soon gained great popularity for its unique flavors and special grinding, boiling, stirring and seasoning techniques, and came to be known as Xie' s Pea Jelly. A man called Chen Hongshun in the early period of Republic of Čhina improved and upgraded Xie' s recipe, laying the foundation for the basic techniques and flavors of today' s pea jelly. The quick rise to farne of Xie' s and Chen' s pea jelly made it possible for businesses in surrounding areas to use the name Northern Sichuan Pea Jelly to attract customers, which in turn promoted the spread of its fame across Sichuan and Chongqing. In 2007, the techniques for making Northern Sichuan Pea Jelly were included on the Intangible Cultural Heritage List.

Features

appealing red and white in color; soft, smooth and springy in texture; savory and spicy in taste

典故与技艺

典故

川北凉粉是南充的一道传统特色名品。清代光绪年间，农人谢天禄于嘉陵江中渡口搭棚卖凉粉，因磨浆、熬煮、搅制、调料、配味俱佳，独树一帜，深受喜爱，人称“谢凉粉”。至民国初年，一位叫陈红顺的人成功改进谢氏凉粉，奠定了今日川北凉粉的基本技艺和味型。随着“谢凉粉”“陈凉粉”声名鹊起，成渝及周边县市凉粉店纷纷以“川北凉粉”冠名，由此名扬巴蜀。2007年，川北凉粉制作技艺被列入四川省省级非物质文化遗产代表性项目名录。

技艺

豆豉剁成细末，下锅炒散且出香味，加水煮5\~6分 钟，勾二流芡，制成豆豉卤汁。

豌豆凉粉切成筷子头大小的长条，装入碗内，依次加入豆豉卤汁、花椒粉、红油辣椒和蒜泥即成。

食材配方

成菜特色

凉粉红中透白，质地柔韧爽滑，味道麻辣咸鲜。

Preparation

Finely chop the fermented soy beans, and stir fry in a wok until fragrant. Add water, and boil for five to six minutes. Add the cornstarch batter to make fermented soy bean sauce.

Cut the pea jelly into strips about the size of chopstick ends, and transfer to a serving bowl. Add fermented soy bean sauce, ground Sichuan pepper, chili oil and garlic.

Ingredients

典故与技艺

典故

挞挞面，又名手工宽面，在荥经已有一百多年历史。民国时期，荣经县城中的面馆多在上午经营手工制作的宽面，兼售椒盐饼子，食客多将二者并餐，为大众喜食的名吃。“挞”，音为“ta”，但在荥经本地人读作“Dada”，是指将面片抻平后用力反复轮甩之义。挞挞面特点是手工制作，主要有调、和、揉、挞等工序。因其“挞”的工艺堪称一绝，故称“挞挞面”。

技艺

高筋粉、鸡蛋、食盐、清水和匀，揉成面团，再搓成棍状，表面刷色拉油，醒发1小时后下剂，搓成长约12厘米的条，表面刷色拉油，整齐地码入保鲜盒中，继续醒发30分钟。

大骨汤、食盐、味精放入碗中。

取出“细条”压扁成两指宽的片，在案板上撒少许面粉，将面片两端合拢后以手握之，抻平，用力反复轮甩至面片变为硬币厚、一指宽，入沸水锅中煮2分钟，捞出，盛入碗中，舀入肉臊即成。

食材配方

成菜特色

面条糯滑筋道，汤醇香浓郁，肉臊软而不烂。

Introduction

Dada Noodles, also called handmade wide noodles, has a history of more than 100 years in Yingjing. During the period of the Republic of China, noodle restaurants in Yingjing County usually sold handmade wide noodles in the morning, together with salt-pepper pancakes. Mostly guests would eat noodles and pancakes together, a popular combination among the diners. Dada in local dialect means flattening a lump of dough and stretching, pulling, slamming and lashing hard and repeatedly. The handmaking processes of Dada Noodles involve mixing, kneading, rubbing, and lashing (dada), etc. Because of the fabulous technique of "lashing" , people call this noodle dish Dada Noodles.

Preparation

Mix well bread flour, egg, 4g salt and water, knead to make dough, and roll into long slumps. Brush with salad oil, and leave to rest for 1 hour before tearing into small portions. Knead and roll the dough pieces into 12cm strips, brush with salad oil, stack neatly in a preservation box, and leave to rest for 30 minutes.

Mix bone stock, 3g salt, and MSG in a serving bowl.

Take a dough strip from the box, press and flatten into a two-finger-wide sheet. Sprinkle a small amount of flour on the kneading board, fold two ends of the dough sheet, hold in hands, stretch and pull until flat, wave, slap and lash hard and repeatedly till the dough sheet becomes a long noodle thick as a coin and wide as a finger. Boil the noodle in boiling water for 2 minutes, remove to the serving bowl, and top with pork mince.

Features

glutinous, smooth, and springy noodles; mellow and aromatic soup; soft pork mince

典故与技艺

典故

丹棱冻粑是眉山的一道传统特色名品。丹棱自古就有“腊月二十八，家家户户蒸冻粑”的习俗。在民间，关于丹棱冻粑制作工艺的许多故事流传至今。南宋孝宗淳熙十一年(公元1184年)李焘去逝，其妻杨氏回到丹棱，常做丹棱冻粑与家人食用，还送一些给亲戚朋友，邻里乡亲争相学之。清代“巴蜀三才子”之一、丹棱双桥人彭端淑，十分喜爱丹棱冻粑，乾隆十四年(公元1749年)彭端淑奔母丧回故乡，在《途中哭老母》诗中有“老母冻粑味悠长”之句，令丹棱冻粑大增光辉，名扬巴蜀。2008年，丹棱冻粑制作技艺被列入眉山市市级非物质文化遗产代表性项目名录。

技艺

选形态完整的玉米叶洗净、晒干备用；糯米蒸熟。

籼米浸泡后磨成浆，加入糯米、大豆、猪油、白糖、食用苏打、红糖拌匀，静置发酵12～36小时。

用玉米叶包裹发酵好的米浆，入蒸笼，旺火蒸熟，取出装盘即成。

食材配方

釉米 500克 白糖 80克糯米 150克 食用苏打 30克大豆 10克 红糖 100克猪油 60克

成菜特色

色白，质地细润松软、爽滑，味道甘甜清香。

Preparation

Select complete corn leaves, wash thoroughly, and air dry in the sun. Steam glutinous rice till cooked.

Soak long-grain rice in water, grind into rice milk, and mix well with glutinous rice, soy beans, lard, white sugar, soda and brown sugar. Leave to ferment for 12-36 hours.

Wrap up fermented rice milk with corn leaves, steam over a high flame till cooked, remove, and transfer to a serving dish.

Introduction

Danling Dongba Cakes is a famous traditional snack in Meishan. Since ancient times, Danling has had the custom of "every household steaming Dongba on the twenty-eighth day of the twelfth lunar month"". There are many folk stories on cooking techniques of Danling Dongba that have been handed down till today. In 1184 during the reign of Emperor Xiaozong Chunxi in the Southern Song Dynasty, Li Tao passed away, and his wife Yangshi went back to Danling, where she often made Dongba cakes and shared them with her families, relatives and friends. Her neighbors all came to learn from her. One of the "Three Gifted Scholars in Bashu"in the Qing Dynasty, Peng Duanshu from Shuangqiao of Danling, loved Danling Donga very much. In the 14th year of Emperor Qianlong' s reign (1749 A. D.), Peng Duanshu hastened home for the funeral of his mother. In his poem Mourning for Mother on the Way Back, the line "Dongba cakes made by my mother lingered in my mind" added to the splendor of this dish and made it well-known in Bashu. In 2008, the cooking techniques of Danling Dongba Cakes were included in the Intangible Cultural Heritage List of Meishan City.

Ingredients

long-grain rice 500g glutinous rice 150g soy beans 10g lard 60g white sugar 80g edible soda 30g brown sugar 100g

Ingredients (Taking Brown Sugar Dongba as an example) white color; fine, smooth and soft Dongba with a sweet taste and a refreshing fragrance

天府旅游美食

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