Nine bowls in Sichuan

Dry dish, no water, no seasoning, It is the braised smoked duck chopped into a piece, and then one piece of ground into a disk. Smoked duck: After the duck is slaughtered and cured, add it to a pot containing salt, pepper, spices, and other spices to taste it, and then extract it and smoke it with Cypress branches ~ 2 hours, and then enter the steamer for steam. Please note that it cannot be steamed for too long. After a long time, the meat is too soft to chew the head. Therefore, you need to take it out when it is just ripe but it is not fire. After the air is cold, cut the block and hold the disk.

Liangcai, also known as "bibimbap", has two dishes: pig ear salad side ear root, pig meat salad cucumber. Their practices are the same as common farmhouse cold dishes, and there is nothing special about them. Wait until you have a good taste in the basin, and then paste it into the tray. This side of the cold dish is not easy to see, but it is delicious.

Stir-fried dishes, traditional family of small stir-fried, there are three-garlic fried shredded pork, cucumber meat, green beans dried pig sausage, in addition to some seasonal vegetables. Because those days are the season for eating garlic and beans, they became the first choice for day's food.

It is said that this dish form was first from the Royal Court, but its production technology is not complicated, the main materials are eggs, starch, tofu, lean pork and soup (fungus, yellow flower, etc ). This dish should be made by layered combination of egg, egg yolk, and minced meat to form a feeling of flesh-colored yellow, Medium white, and bottom. When it is placed in a large bowl, then cut the block to cover the part, and send it to the cage for steam. Finally, let the remaining parts go to the table. This dish is softAnd, and it's not surprising that one end is placed in the center of the table.

Dunzi, when I had a fried golden bread, I didn't know that it was the "dunzi" that I once heard of. It is said that this is also popular in restaurants in Shanghai.

Elbow, this is to take the front elbow of a pig, first into the boiling water pot to cook, and then fishing out coated with cooking wine, bee sugar, wait for dry before into the hot oil pot to fry, wait until the golden yellow after fishing out, cook in a brine potIt is good to be familiar with it.

There are a total of four methods to burn white, namely sweet and white, salty and fat meat, salty and lean meat, and longan.

The whole chicken is generally full chicken stew tonic, and the supplements that are added to the pot are Angelica, ginseng, yam and so on.

The fish slices of soup are fresh and pale. After the green onion is added, it is elegant and gentle. It is very delicious in your mouth.

The traditional "Nine bowls" have since become the standard recipes for local villagers to treat their guests. As a result, a group of amateur chefs who have been called "Cooks" have emerged. They usually support farming, farming, or working to support their families, but each of them is good at cooking and cooking. These Cooks often bring their own big steamer, big frying pan, large sandpot, and also have to prepare up to dozens of tables of clay cup plate dishes, which of course is to meet the "Nine bowl" needs. Although many local chefs have not opened a restaurant before, they are able to "run the banquet" with the flow; although they are not the City chef's color platter, whole chicken and whole fish, seafood wild flavor processing, dry food and other crafts, but they have a set of excellent skills. They are often a cook with a few hands, starting from the dark and killing pigs, shaving, loading, splitting, after a sleep, the next morning, the banquet to the guests.