Sichuan snack
EvalynLabadie
Ingredients: soy sauce,salt,sweet potato powder,sprouts,pepper,balsamic vinegar,dried chili,Pi County bean paste,garlic slices,shredded chives,pickled ginger,pickled chili,pork intestines
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)
JeradSchmeler
As the temperature in Beijing continues to rise, many students who like to sit in the kitchen will probably be radiant when they enter and exit, and sweating when they come out. What to eat on this hot summer day has become something that needs to be thought about every day. The weather is getting hot, and appetite also declines. Cool and appetizing foods naturally become the first choice. The udon noodles I bought from the supermarket have not been made yet, so I am going to make cold noodles to fill my stomach. Since I like to cook delicious food, I have gradually become a little disgusted with these simple foods sold outside. From a hygiene perspective, it is still worrying. Therefore, no matter how simple snacks are, I still make them well. While enjoying the fun of cooking, I can also provide myself and my family with a safety guarantee. <br />Today, I am making a traditional Sichuan snack, cold noodles with shredded chicken. It's perfect to eat a bowl of appetizing and cool noodles on a hot summer day!
