Question 2: What's delicious in Guangyuan? 1. Huanghou steamed cold noodles.
Another name
Couples mi cold noodles with sesame sauce
Legend of origin
According to legend, when Emperor Taizong was Emperor Gaozong, Wu Meiniang (the original name of Wu Zetian), the daughter of a military commander in the Ministry of Industry, was selected as a talent by Emperor Taizong at the age of 14. At that time, because of your fate, she had to leave her childhood sweetheart Chang Jianfeng. When Wu Meiniang was a child, he often swam around the river bend with his sword-edge, and there was a noodle restaurant at the river bend ferry. Every time they swim across the river, they always go to the noodle restaurant to eat a bowl. So I got acquainted with the shopkeeper and often talked about the making of noodles while eating. After a period of time, I also have a deeper understanding of this. Later, they thought it would be good to eat cold noodles in summer. So I experimented with the pastry chef and finally developed a soft and delicious rice skin, rice paste, soft and glutinous, tough and non-sticky. Mei Niang and Jianfeng embraced happily. When the noodle chef saw this, he joked with the two young couples: This noodle is not as good as "cold noodles with husband and wife rice", which happened to be Mei Niang's birthday, and cold noodles with husband and wife rice was born. This spread and became the most popular food in the area. Later, Mei Niang went to Chang 'an, Kyoto. Although she and Chang Jianfeng never became husband and wife, the couple's cold face was passed down.
Later, when Wu Meiniang became the female emperor, she was still obsessed with "cold noodles with rice for husband and wife". On her birthday, she ordered the chef to cook a bowl for her to eat, so that she could last until her birthday.
Now, Guangyuan, Wu Zetian's hometown, still widely eats the steamed cold noodles of Empress, but it is almost difficult to eat authentic steamed cold noodles of Empress in other places.
raw material
Polished rice, sesame oil, soy sauce, balsamic vinegar, pepper, spicy oil, sugar, pepper noodles, garlic paste, water, etc.
craftsmanship
Steamed cold noodles are made of fine rice. After washing the rice, soak it in clean water for one day, add110 rice, then grind it into moderate pulp and steam it in a steamer with fried cloth. After steaming, pour it on a table covered with sesame oil or vegetable oil. Cool, cut into filaments (also wide) and serve with cold salad.
This kind of cold noodles is chewy, refreshing and can be eaten in many ways. The most common way to eat is; Put the cold noodles in a bowl, add seasonings such as soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, white sugar, pepper noodles, garlic water (garlic paste+water), and stir to make it taste sour, sweet, hemp, spicy and fragrant. Full of Sichuan flavor, it is a favorite breakfast for local people.
trait
Sour, sweet, hemp, spicy and fragrant, appetizing, refreshing and lasting.
2. Jianmen tofu
"Jianmen Tofu" refers to the unique tofu produced by Jianmen Pass in Jianmen Shudao Scenic Area.
As the saying goes, if you don't eat Jianmen tofu, you will travel around the world for nothing. Jianmen Tofu is the place where "Jianmen is in danger" ―― a must in Jianmenguan Town, Jiange County, Guangyuan City, Sichuan Province.
When Jianmen makes tofu, it uses a stone mill to push the tofu, resulting in less bean dregs. Tofu is not only large, but also smooth and delicious. Eat in the quaint street of Jianmenguan Town and walk into a restaurant casually. The menu is full of tofu dishes, and one or two hundred dishes are dazzling, so you can feast your eyes before eating.
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Tofu is a traditional popular food with rich nutrition, which can strengthen the body, treat diseases and beautify the face, and prolong life. It was called "borneol" in ancient times.
"Jianmen Tofu" refers to the unique tofu produced in Jianmen Pass, Jianmen Shudao Scenic Area, Jiange County, Sichuan Province.
According to historical records, it originated in the Western Han Dynasty, and was first made and enjoyed by wealthy families in some counties and counties of Anhui and Hubei, and then spread to Hanshui and Huaihe River. The tofu making technology in Jianmenguan Town originated in the Three Kingdoms period and has a history of thousands of years. According to legend, during the Three Kingdoms period, general Jiang Wei was defeated by Wei generals Zhong Hui and Deng Ai in Hanzhong and retreated to the dangerous sword gate. At that time, Jiang's soldiers were too tired to fight, and the horse was too tired to ride. Seeing that the sword gate of the barrier in northern Sichuan is in danger. A local official in Jianmen hurriedly gave Jiang Wei a plan: there would be no war after three days of closed doors. Today, people grind soybean milk at home, reward soldiers with tofu and feed war horses with bean dregs, and then fight after the soldiers and war horses regain their physical strength. This plan is really clever. So that the physical strength of soldiers and horses can be quickly restored. Three days later, Jiang Wei took only 5,000 soldiers to Shimonoseki, defeated Zhong Hui, and made Wei Bing retreat to dozens of villages, thus solving the crisis of Jianmenguan.
It is also said that when Tang Xuanzong entered Sichuan, he passed the sword gate. Because of physical fatigue, missing the imperial concubine, restless sleep and tasteless food. People brought him a bowl of Jianmen tofu. He suddenly had a big appetite and was happy for a while, so he named the local specialty soybean "Huang Dou".
Tofu in Jianmenguan Town is made from soybeans produced in gravel sand in Jianmen Mountain area and "Quanjian" water from Jianmen 71 Peak through soaking beans, grinding, residue filtering, boiling, pulping and dehydration. Jianmen tofu is white, tender and delicious ...
Question 3: How did the fresh water tofu in Jiange County, Guangyuan City, Sichuan Province succeed? Because the clear water tofu and Jiange clear water tofu I made were not so delicious, and they used raw materials when they made them there.
Ingredients: 1 box of fat tofu, 20g mung bean, 2 tablespoons vegetarian sauce, a little straw mushroom and 5g shredded ginger.
Seasoning: half a spoonful of salt, half a spoonful of sugar, a little soy sauce, a little vegetable chicken powder 1 tablespoon of sesame oil.
working methods
1. Put tofu, string beans, straw mushroom and vegetarian meat sauce into a grinder and grind them into coarse powder, then steam them in a dish for 20 minutes to set.
2. Add shredded ginger and drop sesame oil on the epidermis.
Fresh bean curd soup, with scallion leaves, ginger and other condiments, is full of color, flavor and flavor, especially fresh and fragrant, which brings forth fluid in the mouth and leaves fragrance in the mouth. Mix the washed loach with fresh tofu. After the temperature in the pot rises, the loach gets into the tofu and tastes fresh and sweet. Fish-frozen tofu is a necessary dish for people in Baixi area for the New Year. It is cooked with fresh carp mixed with tofu and white pepper. It is frozen before eating and will melt in your mouth.
Question 4: Xiba tofu in Leshan is very famous, and Jianmen tofu in Guangyuan is very famous. Is Xiba tofu delicious or Jianmen tofu delicious? Famous and special foods in northern Sichuan. With a long history, there is a legend in Jianmen Mountain that Jiang Wei rewarded officers and men from grinding bean curd when he was guarding Jiange. Soybean produced from gravel sandy soil in Jianmen mountain area is used as raw material, which is made by soaking beans in "Quanjian" water of Jianmen 71 Peak, grinding, filtering residue, cooking, pulping and dewatering. Hundreds of dishes can be made by cooking methods such as frying, frying, frying, roasting, stewing, steaming, boiling and cold salad. Famous dishes include water chestnut tofu, pregnant tofu, bear's paw tofu, snowflake tofu and spicy tofu. It is delicious, fresh and beautiful. "Zhigong Temple Dried Tofu" made of Jianmen Tofu has a square shape, golden skin, white and delicate interior, and is mellow and delicious.
The unique Xiba tofu can be divided into red oil type and white oil type according to its seasoning and cooking methods. The red oil type is characterized by hemp, spicy, hot, soft, tender and fragrant, while the white oil type is tender as bone marrow, bright in color, elegant and mellow. These two kinds of tofu have both color, fragrance, taste and shape, which makes people feast their eyes and eat with relish. After decades of efforts by Master Yang and his disciples, there are more than 300 varieties of Xiba tofu, including common cooked tofu 108 and 36 fine products. It has become a famous food at home and abroad, a brand of Sichuan cuisine and an important part of Leshan tourism culture.
In Xiba Town, there are four Xiba tofu shops, and there are countless people making Xiba tofu signs all over the country. But if you want to eat authentic Xiba tofu, you will also get Xiba ancient town, because there is the most critical water source for making Xiba tofu-Liangshuijing, which is not available elsewhere.
Both have their own characteristics and are delicious!
Question 5: Where is a delicious and economical tofu feast in Lizhou District, Guangyuan? Lizhou district is hard to say. It is best to have a tofu feast in Jianmenguan Town, 500 meters away from the south gate of the scenic spot. Suggest going to Shumen Inn-Jianmen Tofu Restaurant. Delicious and not expensive. Not to mention the above picture,
Question 6: What are the specialties of Guangyuan? The cold noodles in Guangyuan are delicious, but they are not suitable for preservation and will go bad overnight. Jianmen tofu. You can take the pears from Cangxi, which is also very famous.
Question 7: There are rice bean curd sellers in Chongqing ~ ~ `````` urgent `````` Chongqing doesn't!
Sichuan Guangyuan rice tofu is delicious!
The water for making rice tofu should be alkaline water, but not here!
Question 8: Which Jianmen Pass in Jiange County eats Jianmen tofu, which is authentic and affordable? I think it was on the mountain.
Question 9: Which delicious dish of Leshan Xiba Tofu (38/ serving) is well-deserved, crisp and tender outside, sweet and spicy inside. Bean jelly (32/ serving), Ji Bo (40/ serving) and bean curd (28/ serving) are all delicious. The serving speed is super fast and the quantity is super large!
Question 10: Jianmen Tofu Which authentic Jianmen Tofu, also known as "Jianmen Tofu", refers to the tofu produced by Jianmen in Jianmen Shudao Scenic Area, Jiange County, Sichuan Province. Tofu in Jianmenguan Town is made from soybeans produced in gravel sand in Jianmen Mountain area and "Quanjian" water from Jianmen 71 Peak through soaking beans, grinding, residue filtering, boiling, pulping and dehydration. Jianmen tofu is white in color, tender and delicious, not astringent in taste, fragrant and strong in toughness. More than 200 kinds of dishes can be made by cooking methods such as frying, frying, frying, roasting, stewing, steaming, boiling and cold salad. List the products protected by chinese national geography symbols.