Shredded Chicken with Lamp Shadow, Belly Wrapped Chicken, Dry Roasted Jiang Tuan, Cold Noodles with Shredded Chicken, Qiu Er Stewed Chicken Soup, Kung Pao Chicken ......Do you know the most authentic Sichuan cuisine in the mother city?On December 22nd, the special event of Sensing Chongqing and Chongqing Flavor Transmission of Wuzhou Chongqing Middle School came to Qiu No. 2 Hall, where students from South Korea and Uzbekistan checked in the delicious food of the mother city and tasted the food culture of the mountain city.
It is reported that the event was hosted by the Propaganda Department of the Chongqing Municipal Party Committee (Municipal Information Office), Chongqing Municipal Education Commission, Chongqing Municipal Transportation Bureau, Chongqing Municipal Culture and Tourism Commission, and Chongqing Municipal Foreign Affairs OfficeWestern International Communication Center, organized by the Propaganda Department of Yuzhong District Committee;Chongqing Yuzhong Commercial Development***Chongqing Mother City Cultural Development***Co-organized. Foreign students from Southwest University of Political Science and Law were also invited to participate in this event.
Enter the stewed chicken soup of the municipal intangible cultural heritage.
I've been in Chongqing for a while, but I'm not used to eating spicy food" and "I like Chongqing's hot pot the most" ......At the beginning of the event, the foreign students began to talk about their impressions and feelings of Chongqing's food.
When the international students walked into the "Qiu No. 2 Pavilion" and tasted the most authentic traditional Sichuan cuisine in Chongqing, they used the word "delicious" many times to describe it.
At the scene, the reporter saw that the international students went to the "Qiu No. 2 Pavilion" to check in six delicacies. The first dish is "Qiu Er Stewed Chicken Soup".
It is reported that Qiu No. 2 Museum was included in the list of "Chongqing Intangible Cultural Heritage", won the title of "Chongqing Time-honored Brand", and several dishes won the "Chongqing Famous Snacks and Flavor Snacks".
Qiu Er Stewed Chicken Soup "originally originated from the Qing Palace's "Imperial Copper Furnace Stewed Chicken Method", this product is characterized by "clear and oily soup, soft and glutinous chicken, delicious and fresh flavor, rich in nutrition", and is one of the famous snacks that Chongqing citizens love very much. Its production techniques have a history of more than 300 years, and have been passed down locally for 100 years.
The boiling time of chicken soup is generally about 6 hours. Ren Jianbin, the chef of Qiu Erguan, said that this soup is made of hen, the soup is clear, the chicken fat is yellow and bright, the chicken is soft and glutinous, and the soup is fresh and mellow.
It's delicious, and it's also very light, so I like it. Liang Genghui, an international student from South Korea, said that this soup is very suitable for his taste. Alice from Uzbekistan also said she liked the chicken soup after tasting it.
The chef instructed international students to learn how to cook Chinese food.
Subsequently, the international students tasted the store's shredded chicken noodles, shredded Dengying chicken, belly wrapped chicken, dry roasted Jiang Tuan, and kung pao chicken one by one.
Among them, the production of belly bun chicken is very unique. Belly Bun Chicken is also known as "Phoenix Reincarnation", the soup is thick and white and fragrant, and has a very good nourishing effect. When making, you need to wash and blanch the fresh chicken, then stuff the chicken into the pork belly, seal the opening with a toothpick, add ingredients such as herbs, and then put it in a pot for two or three hours.
International students have said that these dishes taste very comfortable, moderately spicy, and full of fresh fragrance. They have a strong interest in the production of shredded chicken noodles.
This dish tastes weird, but it's just fragrant and delicious. Looking at the puzzled eyes of the international students, Chef Ren Jianbin answered them on the spot, and the shredded chicken cold noodles were absolutely delicious, and they used their original weird flavor to mix food.
Under the guidance of Chef Ren Jianbin, the international students learned how to make cold noodles, prepare shredded chicken, and prepare cold noodle seasoning.
This is my first time cooking Chinese food, and I didn't expect Chongqing cold noodles to have so many ingredients. Alice, an international student, said that it was really good to learn how to make Chinese dishes this time, and she would make and eat by herself when she went home according to the master's teaching.