The body surface of the grouper is bare and scaleless, and the meat is tender and thick with few thorns. This kind of fish is a rare fish, which lives in a fish nest more than ten meters deep at the bottom of the steep and green Minjiang River Canyon all the year round. The dishes made are tender, smooth and delicious, and were once called "Jialing Delicious". Wrap green vegetables
Bagged vegetables are named for their thick and massive petioles. Fresh and tender in color and rich in fragrance, it is produced in western Sichuan. Cabbage leaves are broadly ovoid, the surface is smooth and wrinkled, the petiole is wide and thick, and there are fat and tender tumor-like protrusions in the middle and lower parts. Cold tolerance, less fiber, crisp and juicy, good stress resistance and easy cultivation. It is the best leaf mustard variety for fresh eating, processing pickles and pickling.
Sweet skin duck
The rich aroma comes with the wind, which always makes people laugh ... Sweet-skinned ducks are made of healthy ducklings, exquisite accessories and refined by traditional techniques. Bright color, crisp and moist, moderate salinity, tender meat, smooth entrance and unique flavor. Sweet-skinned ducks are first sweet and then salty, with a strong pot-stewed flavor, especially duck skin.
Dongpo pork knuckle
Dongpo elbow is a famous dish in Sichuan cuisine, and many friends may taste it when they come to Sichuan or Sichuan cuisine restaurant. Dongpo elbow is also highly praised by many diners because of its fat but not greasy, slag in the mouth and full taste.
Dongpo steamed pig head
Su Dongpo's Notes on Qiu Chi records that Su Dongpo cooked pig's head meat in Huangzhou. In a letter from Huangzhou to his brother Zi 'an, he said that he and his friends from Sichuan "often cook pig's head in person". Qiu Chi's Notes also recorded the story of being ordered to eat pig's head meat by the secretariat in the late Tang Dynasty: "I was hungry and entered a village temple (I was a former commander of Sichuan Army Command, and I made great contributions to pacifying Shu). The big monk was drunk and sat there in a daze (sitting upright and arrogant), and the monks tried to cut him off. Monks are not afraid to deal with it, and they are also surprised by it. The public asks for food, and the cloud has meat and no food. Steamed pig's head looks good. Gong Xi asked,' Can you stop eating? Is there any other skill?' Monks can speak poetry. The official order is "steamed dolphin (pig)". Li Cheng, Yun:' The mouth is long and short to make it fat, and you can eat mountain Chinese medicine seedlings for a long time. Banana leaves have been wrapped in the steaming place and poured with apricot pulp when cooking. The red, fresh and elegant ones are called gold plate sets (red and tender vegetables and fruits are displayed in gold plates), and the cooked and soft ones are really as delicious as jade ribs (chopsticks). If you compare it with felt roots, they will eat rattan by themselves. Male exultation, and purple clothes division number. The monk's poem introduces the specific production method of steamed pig's head: wash the pig's head, scrape it clean, remove the bones, add seasoning, wrap it in bananas, steam it until it is rotten, and pour apricot sauce on it, and you can eat it. The method of steaming pig's head recorded by Su Dongpo is similar to the method introduced in the famous Book of Qi Yaomin in the Northern Wei Dynasty. The production method recorded in this book is: "Take the pig's head and bone it. Cook it, cut it with a knife and marinate it in water. Sake steamed with salt and meat. Everything is made up. Very sexy. Served with dried ginger and pepper. " Because Su Dongpo's record is very famous. Later generations called it "Dongpo Steamed Pig Head".