Remarkable"Chongqing flavor 360 bowls".
Jiulongpo District25 seats of "Kowloon Delicious".Freshly baked.
These 25 dishes.
It has obtained Chongqing time-honored brand.
Intangible cultural heritage and other titles of long-established cuisine.
There is also the rising star "Internet celebrity food" that "debuts at the peak".
They all contain the most authentic food characteristics of Chongqing.
Outline the Jiulong slope on the tip of the tongue.
Not much to say. Now let's walk in"Chongqing flavor 360 bowls of cold dishes".
Go to a feast of "food" and light.
Shredded beef in the wick
Cultural allusions
Legend has it that more than 1,000 years ago, the Tang Dynasty poet Yuan Zhen, who served as the imperial court to supervise the imperial history, was demoted to Tongzhou as Sima because he offended the eunuchs and conservative bureaucrats. One yen to a tavern to drink, the beef slices in the appetizer are thin and fragrant, and there is no residue in the mouth, he is quite admired, and immediately called it "lamp shadow beef".
During the Guangxu period of the Qing Dynasty, there was a ** surnamed Liu in Liangping County, Sichuan (now Liangping District, Chongqing City) who fell to Daxian County, Sichuan, and took roasting and braised meat as his business. Initially, the spiced beef slices he made were thick and hard, hard to chew when eaten, and easy to stuff teeth, so they did not sell well. Later, Liu's thought about it day and night, and gradually improved it, cutting the beef into a large and thin one, first marinating it for flavor, then roasting it on the fire, and drizzling sesame oil on it when selling, and the diners were endless.
Recommended experience store: Camellia Four Seasons (Vientiane City store).
Erlang braised goose
Cultural allusions
There is a popular saying among the people: "No goose meat, no sideways". Each region has its own unique goose cuisine, which is regarded as a high-class ingredient in China and has a long history and rich culinary tradition.
Xia Xiangyong, the inheritor of intangible cultural heritage, raised chickens, ducks and geese at home. In the countryside, geese as ordinary poultry, grow faster, breed more, home-raised geese are basically slaughtered and eaten by themselves, and the ancestors cook goose meat in different ways. With the Hakka people bringing braised goose to Chongqing, and the way the ancestors cooked goose meat added another braised goose, Xia Xiangyong became interested in braised goose, so he came into contact with the catering industry, became a chef, and began to start his own business after accumulating some experience. In order to cherish the memory of my grandfather and miss the braised goose I ate when I was a child, I had the idea of bringing various cooking skills of goose meat to everyone, inheriting the special brine recipe of my ancestors, and finally having a set of mature and unique brine technology in the braised goose technique after continuous reform and innovation.
Erlang braised goose, the main raw material selected from the western Anhui white goose, did not use any additives in the production process, the use of a unique brine formula for marinating, compared with other braised goose taste and color is different, the brine package is improved by the ancestral formula, the marinade fragrance is more mellow, the brine fragrance is overflowing, and the fragrance is ten miles away. The taste of goose meat is oily but not greasy, crispy and soft and glutinous, the marinated flavor penetrates the bone fragrance, the mouth is fragrant after eating, the aftertaste is long, and the braised goose is in short supply every day, which has been well received and recognized by diners.
In 2022, it was rated as a landmark dish in Chongqing, and its production skills were rated as the intangible cultural heritage of Jiulongpo District.
Recommended experience store: Erlang Goose Fish Fang
Kowloon smoked goose
Cultural allusions
"Smoked goose" has a long history, and people from Fujian, Guangdong and other places are full of praise for this delicacy. In the past, people's material life was relatively poor, and it was not common to be able to eat a piece of smoked goose meat.
Wang Qin, the inheritor of intangible cultural heritage, came into contact with this delicacy at work, not only loved it, but also had the idea of learning art. However, the traditional smoked goose has a relatively simple taste, and the marinated flavor is insufficient. In order to carry forward this delicacy, Wang Qin and her partners constantly tried to make goose meat of various weights on the one hand, and on the other hand, they continued to mix spices, and after countless experiments, they finally achieved the Kowloon smoked goose.
Nowadays, many diners come in from other districts to pack a smoked goose back to their parents and children to taste the taste of their memories.
Recommended experience store: Kowloon Hotel
The excitement will continue.
We will also bring it to you later.
"Yu flavorbowl".
"Snacks", "Soups", "Hot Dishes".
Stay tuned.
Original title: Yuwei 360 bowls of cold dishes丨Gluttonous crying! Which of these three Kowloon delicacies do you pick?