Are you authentic?| Chengdu Big Eyes (Season 2)

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Pinba Jin, talk about life. "Chengdu Big Eyes" watch the story of Tianfu culture and read a city with you.

Hello dear readers and friends, welcome to the third episode of Chengdu Regional Culture Sharing Program "Chengdu Big Eyes" (Season 2), jointly created by Sichuan Literature and Art Publishing House and jointly created by Shuanggou Community, Qingyang District, Chengdu. The theme of this issue: "Are you authentic?"

Ask a random three favorite dishes for Sichuan people, he probably probably said that he will return to the meat. In the eyes of Sichuan people, returning meat is not only the representative of Sichuan cuisine, but also the representative of home -cooked dishes. It is known as the "Sichuan cuisine's first dish". It is almost everyone loves to eat and do it. But what kind of meat returning meat is an authentic and delicious back pot meat? Take the garlic seedlings back to the pot meat for example. A plate of qualified garlic seedlings come back on the pot. The color must be red, white, and clear green, and the meat must be curled like "lamp cup". Flash. What does the entrance feel? That is, "The skin is bitten with fragrant glimmer. Therefore, judging whether a portion of the pot is authentic, "lantern nest, sparkling" is the basic standard. At the same time, from the feeling of color, fragrance, taste, shape to the entrance, as long as no one is reached, it is a failure to return the pot. How do you make it authentic? The answer is in today's audio.

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This issue of audio articles:

"Main ingredients, auxiliary materials, and seasonings cannot be wrong"

Select from "Master Teach Me to Eat Sichuan cuisine"

Li Zhaomin

Publishing of Sichuan Literature and Art Publishing House

Dangdang

JD.com

A master recipe for recovery lost Sichuan cuisine

Sichuan cuisine oral history with memory

This book is both an intellectual readings full of humanistic temperament and can actually be used as a recipe. The whole book is divided into "superb skills", "popular", "legendary dishes", "unusual home" according to the characteristics of the dishes. The content of the chapter is also graphic.

Author Li Zhaomin

He graduated from the Department of History of Sichuan University and is currently the chairman of Sichuan Twenty -first Century Cultural Communication Co., Ltd., vice chairman and secretary -general of the Sichuan Caikou History Committee of Sichuan History Society, and vice chairman of the Chengdu Museum Association. He has participated in the planning of Chengdu's Kuangzhai Alley, Chengdu Sands Museum, World Cultural Heritage Xi'an Daming Palace Site Museum, Chengdu Museum Folklore Exhibition Hall, China Shadow Museum and other exhibition display design and construction. In 2017, Mr. Wang Development, a well -known Sichuan cuisine master and non -genetic inheritor. Dedicated to the collection, organizing and researching the history of Chinese Sichuan cuisine.

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Eating spicy, isn't Sichuan cuisine tradition? | New book photos

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