medium spice Recipe
MarquesDeckow
The reason why "You County Fragrant Dried" is famous is that: You County has good water quality and little pollution; and the processing technology of "You County Fragrant Dried" is exquisite. When making fragrant dried meats, water is the most important thing. The Jiubu River in the upper reaches of the Youhe River flows into the natural mineral water of Yuwang Cave in Caopo, the Yinhe River filtered by Pijia Cave and the hot spring water of Baishi. It is rich in minerals and trace elements that are beneficial to human health, creating a unique water quality that meets the requirements of green and environmental protection. Many outsiders bought back soybeans from You County and operated them exactly according to the craftsmanship taught by the people of You County. However, the fragrant dried meats produced cannot be compared with "You County fragrant dried meats" in terms of texture or color, let alone taste. The second is: the production of "You County Fragrant Dried" is very particular. First of all, fresh soybeans must be selected, washed after removing impurities, soaked in water for several hours to allow the soybeans to absorb through the water, then ground into pulp, filter off the bean dregs, properly heated, place in a container, and stir evenly with the gypsum water mixed. When the soy milk is about to solidify, scoop out the soy milk with a ladle, place it in a wooden box prepared in advance, gently press and filter out the water to make fragrant dried. These processes must be taken seriously. Long-distance transportation is difficult, and preservation is the bottleneck."You County Fragrant Dried" is delicious. However, because Fragrant Dried is a "fragile product" and is difficult to preserve and transport, it is not easy to eat "You County Fragrant Dried" outside You County.
EvalynLabadie
Sichuan's famous snack, North Sichuan jelly, was originally a farmhouse snack and has a history of more than 90 years. Since its inception in the late Qing Dynasty, North Sichuan jelly has been famous in Bashu for its unique red, spicy, delicious and refreshing Sichuan style, which has been passed down to this day. At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed to sell Dandan jelly in Zhongdukou. His jelly was finely made, and it was unique from grinding and stirring to seasoning and flavor. People praised it after tasting it. Xie jelly became famous. Later, farmer Chen Hongshun carefully studied the making process of Xie jelly, took its strengths and improved it, and the making process of jelly was further improved. He chose fresh white peas and ground them with a small mill. He paid great attention to the stirring heat. The jelly he made was fine and soft, soft, clear but opaque, fine and continuous, and the seasonings were matched with flavor and more ingenuity. In less than a year, Chen jelly became famous in northern Sichuan, and "North Sichuan jelly" also spread like wildfire. To this day, some jelly shops in Nanchong City, Chengdu-Chongqing and other places still use "North Sichuan jelly" as their signboard, and their business is booming and popular. When the older generation of proletarian revolutionaries Zhu De and Luo Ruiqing returned to Nanchong to inspect their work during their lifetime, they specially tasted North Sichuan jelly. (Online information)
