The top ten famous dishes of Jiulong Po perceive Chongqing · Yuwei Chuan Wuzhou

On July 14th, the special event of Chongqing · Yuwei Chuan Wuzhou Jiulong Po was held in the Chinese Department of the Bayuo City of Kowloon Po.

Event site. Figure Conferry of Zhihui Bayang International News Center

Jiulongpo District collected special dishes for the entire district. After selection of expert judges and public judges, ten most representative dishes were selected and appeared at the production site of the Gourmet event of Wuzhou Chuan. They are: Erlang Braised Goose, Huayi Banquet Burning White, Large Booth Boat meat, Tao Ranju Spicy Slot, Kirin Ginger Blasting Chicken, Tao Jiaqing · Pepper Rabbit, Ran Ji Piansan Fish Hot Pot, Liu Yishou Hot Pot, Qin Yun Old Mrs. Large dumplings.

Foreign apprentices learn to cook. Figure Conferry of Zhihui Bayang International News Center

Event site. Figure Conferry of Zhihui Bayang International News Center

At the scene, international students from 10 countries from 10 countries in Tomoko, Fijia, Zambia, Green Nada, Nepal, Pakistan, Bolivia, Tanzania, Zimbabwe, and Cameroon felt the food banquet together.

Erlang smokes the stewed goose. Figure Conferry of Zhihui Bayang International News Center

Erlang smoked stewed goose: Erlang smoked goose is specially cooked in the special recipe, making it golden and bright, strong in spices, softened scent, crispy bone, bone marrow, and tender meat.

Huayi Banquet burned white. Figure Conferry of Zhihui Bayang International News Center

Huayi Banquet Burning Burning White: The big knife burned white originated from Laoshan. It was improved from the basis of burning white, which is bigger than the slap! The big knife is the main ingredients of pig with pork belly with pork belt, adding germinated vegetables and other auxiliary ingredients. It has the characteristics of "rake" glutinous, colorful brown, fat but not greasy, and looks like a big knife. In accordance with the standards proposed by the "Chongqing Cai Big Knife Burning White Cooking Technical Specification", it is recommended that the length of the big knife is 20 cm in length, 1 cm thick, and 4 cm wide. In addition to the "face value" with eye -catching eyeballs, the big knife is also "fame". It won the title of "Chinese famous dish" in the fifth National Chef Cooking Competition in 2004.

Large pieces of meat. Figure Conferry of Zhihui Bayang International News Center

Large pieces of pot meat: Cook the cold underwater pot for half an hour to break, cut it to 15 cm long and 6 cm wide; cut the garlic seedlings into a node, the skin is changed into a diamond -shaped film, the green two roller; The oil ribs are used to spit oil, and the tempeh, douban, sweet noodle sauce, green noodle sauce, green seconds, garlic seedlings, citrines, ginger ginger are added to chicken essence, monosodium glutamate, and sugar;

Tao Ranju spicy land snails. Figure Conferry of Zhihui Bayang International News Center

Tao Ranju spicy land snails: Tao Ranju spicy field snails are made with ecological farming as the main material. The snails are full of yellow and rich in nutrition. Waiting for the treatment of diet, it is a favorite aquatic product of diners in southern China, and it is also a dish in the southern folk.

Kirin ginger burst chicken. Figure Conferry of Zhihui Bayang International News Center

Kirin ginger burst chicken: Kirin ginger burst chicken uses Guizhou running mountains and mixed chickens, soft, tender, rake, and glutinous. Cut the chicken with small pieces, marinate the ginger and green onions; burn oil in the pot, put ginger slices, put chicken nuggets, put the ingredients, stir -fry the pan, simmer for about 35 minutes in the pot, and put on the pan.

Tao Jiaqing Trepan Rabbit. Figure Conferry of Zhihui Bayang International News Center

Pepper Rabbit: "Taojiaqing · Zanthong Rabbit", the biggest charm of this authentic rivers and lakes is one of the main materials of Taojia's local product "Tao Jiaqing" pepper. At the same time, choose a rabbit rabbit in 3-4 pounds of Qingqi Valley, and slaughter the meat with the fastest speed to ensure fresh and elastic meat. Rabbit meat is tender and full of hemp flavor. The hemp flavor floating from the pepper and the fragrance of the rabbit meat blends and the fragrance is overflowing, which is salivated and endless.

Ran Kee's tempeh fish hot pot. Figure Conferry of Zhihui Bayang International News Center

Ranji Terryfish Fish Hot Pot: Traditional production process is strict and fine. Specific production process: Prepare raw materials → Make tempeh sauce → make hot pot base → live fish processing → boiled hot pot → boiled fish bone → boiled sashimi → production Finish.

Liu Yiyi Hot Pot. Figure Conferry of Zhihui Bayang International News Center

Liu Yishou Hot Pot: Hot Pot Bottom Making: 1. Cooking oil first; Cut the butter into small pieces; Douxian Douban Chop is chopped; Cyprit pepper; ginger shots; garlic peeling into petals; green onions; crushing rock sugar; octagonal, Sannai, and cinnamon peel into small pieces; grass fruit is broken.

2. Stir -stir -fry the medium heat, pour the vegetable oil after boiling, heat it, add the butter to boil, put it into ginger, garlic cloves, and onions. Slowly fry for about 1 to 1.5 hours, until Douban water is dry and dry, the aroma is overflowing and the pepper is slightly white, and the shallots are not used in the pan.

3. Then go down to the octagonal, Sannai, Gui Pi, cumin, grass fruit, purple grass, fragrant leaves, vanilla, male cloves, etc., and continue to fry with low heat for about 15 ~ 20 minutes. Enter the rock sugar and the juice, and slowly boil the water in the juice with low heat completely evaporated. At this time, the pot is left away from the fire and stamped the ingredients to the ingredients in the pot to cool, that is, it becomes a hot pot base.

4, with the special dishes of Liu's hand, duck intestine, yellow throat, shrimp, beef, etc., enjoy the taste feast brought by pure Chongqing hot pot.

Qin Yun's old lady's stall. Figure Conferry of Zhihui Bayang International News Center

The old lady of Qin Yun: The main feature is fresh materials and natural spices. The use of spices has penetrated into all links.

Shancheng dumplings. Figure Conferry of Zhihui Bayang International News Center

Shancheng dumplings: The dumplings are strictly selected by the superior black sesame seeds, and the black -haired soil pork board oil is made of handmade grinding without adding any additions. , Regain the taste of childhood. Event site. Figure Conferry of Zhihui Bayang International News Center

The bone crispy, the bone marrow fragrant Erlang smoke goose, the soft and waxy big knife -burning white, the fat and spicy blockbuster, the crispy Tao Ranju spicy snail, the colorful and fragrant unicorn ginger, the hemp is full of flavor The peppercorn rabbits, the fine Ranji tempeh fish hot pot, the fragrant Liu Yishou hot pot, the spice full of spices, the old lady's stall surface, and the mountain city of the entrance. The top ten famous dishes are the most representative Kowloon Po -food food. They will be included in the list of recommended dishes for Chongqing. The event organizing committee is recommended to the Chinese embassies and consulates abroad, Chinese -funded institutions and consulates in the Chongqing. Chongqing famous dishes of important guests have been promoted online and offline in Chinese foreign institutions.

Source: Zhihui Bayang International News Center

Edit: Jiang Jinggu

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