Luzhou’s “intangible cultural heritage” cuisine
While eating the taste
I also taste the culture it contains
There is a charm and power that touches people’s hearts
Luzhou these special “intangible cultural heritage” cuisine
Not to be missed
In Hejiang, Xianshi soy sauce “blends five flavors, koufu wanjia”, is “a living fossil of traditional Chinese soy sauce brewing, is a precious cultural heritage”.
First city soy sauce
From 1893 to the present, Xianshi soy sauce has adhered to traditional skills for a hundred years, and its traditional brewing skills are representative items of national intangible cultural heritage, according to the “Hejiang County Record”, the soy sauce made by the traditional soy sauce brewing techniques of Xianshi is “rich and fragrant, mellow and refreshing, salty and sweet, not mushy in the pan, and no flowers for a long time”.
Huguo aged vinegar began in 1889 and has a production history of more than 130 years. The product goes through four steps and 36 processes, according to the unique ancestral recipe and traditional handicraft of Huguo aged vinegar, solid fermentation, and three years of aging carefully formulated, which is a typical representative of traditional Xiaotan brewing vinegar. The traditional brewing technique of Naxi Huguo aged vinegar is a representative item of provincial intangible cultural heritage in Sichuan Province. Huguo aged vinegar does not add any chemical ingredients and preservatives, the brewing process relies on people’s eyes, nose smell, mouth taste to complete, dispensing, koji making, storage of these special skills are relying on the long-term oral transmission of masters and apprentices and continuous experience accumulation.
Luzhou fat powder
Started in 1819, created in 1956 “Luzhou Feier Powder”, the earlier product is called “Luzhou rice soup”, its workshop production began in the Qingkang Qianshi era, flourished in the Jiaqing Daoguang two dynasties, is one of the earliest infant supplementary foods developed in China, it adopts Lejie formula and Bishan technology, is a special product of Luzhou, Sichuan’s time-honored brand.
The traditional production technique of Luzhou Feier powder is a representative item of provincial intangible cultural heritage in Sichuan Province.
longan
Luzhou’s unique light and heat resources have achieved the latest ripening period of laurel balls in China, and Luzhou people can still eat fresh fruit laurel balls by mid-October at the latest.
In 1628, Deng Daoxie, the ancestor of the Deng family, dried fresh laurel balls and lychees and baked them in earthen stoves, so that fresh fruits could be preserved for a whole year or more. The traditional production technique of Luzhou’s Deng’s Gui Yuan dried fruit is a representative item of provincial intangible cultural heritage in Sichuan Province.
In addition to eating directly, dried guiyuan can also be brewed in water, tea, soup, porridge, and wine immersion is the most classic combination, that is, guiyuan, red dates, wolfberries soaked together, without additional sugar, the brewed tea is naturally sweet.
Jiangmen meat bean flower can be traced back to the ancient country of Yelang Jiangmen Village, on the basis of bean blossom, add lean meat, etc. to form a different style from the original bean flower, so it is different from the original bean flower and called meat bean flower, originated in Jiangmen, so it is called Jiangmen meat bean flower. The traditional production technique of Jiangmen meat bean flower is a representative item of provincial intangible cultural heritage in Sichuan Province.
Jiangmen meat bean flower
To a large extent, the authenticity of “Jiangmen meat bean flower” can be distinguished from dipping in water. The sauce made with chili peppers with sesame seeds and peanuts, authentic dipping water, lettuce oil or wood ginger oil, and some MSG and chives are fragrant and appetizing.
Two rivers of peach slices
Lianghe peach slices were produced in the Guangxu period of the Qing Dynasty, and were refined by pastry chef Luo Cheng’an with high-quality glutinous rice, walnut kernels, honey osmanthus flowers, lard oil and other main raw materials, with appropriate sweetness, fragrant and delicious, “rolled together, torn open, lit up”, because of its unique style, famous throughout Sichuan.
The traditional production technique of Lianghe peach slices is a representative item of intangible cultural heritage of Luzhou City.
Luzhou wind ice cream
Luzhou Wind Ice Cream is made with high-quality glutinous rice, fresh lard oil and fine white sugar. It is like ice and snow condensation, white and crystalline, unique flavor, sweet and slagging in the mouth, oily but not greasy, easy to digest.
The traditional making technique of Luzhou wind ice cream is a representative item of Luzhou municipal intangible cultural heritage.
Watertail pepper salt fire elbow shortbread
Founded in the late Qing Dynasty and early Min Dynasty, the water-tailed pepper salt elbow shortbread was born with the traditional Chinese Mid-Autumn Festival, and has been passed down by four generations and prospered for one lifetime, contributing to the historical value of traditional food culture. The traditional making technique of Shuiwei pepper salt elbow shortbread is a representative item of Luzhou municipal intangible cultural heritage.
Founded in the 19th year of the Republic of China (1930 AD), the Living Water Rabbit has become a well-known classic Sichuan dish after several generations of inheritors. The traditional production technique of “Living Water Rabbit” in Naxi is a representative item of Luzhou municipal intangible cultural heritage. The dense peppercorns, hot boiling oil, unique aroma and spicy taste are addictive.
Naxi “Living Water Rabbit”
Guling spicy chicken is a special food of Guling County, which is a marinated snack researched by the Guling people for generations, and is famous for its freshness, fragrant, hemp, spicy and spicy. The traditional production technique of Guling spicy chicken is a representative item of Luzhou municipal intangible cultural heritage.
Furu spicy chicken
Every New Year’s holiday, every family in Furuchi prepares a large rooster, which is marinated with homemade brine and specially dipped in water, and invites their relatives to taste it together. “Showed his face” in “China on the Tip of the Tongue 2”. Guling spicy chicken has now gone out of Sichuan and exported abroad.
Taifu ham
Taifu ham has a bright yellow skin, lean meat is bright like fire, fat meat is faintly transparent, fat aroma is mellow, saltiness is moderate, and the meat is tender, fat but not greasy
。
The traditional making technique of Taifu ham is a representative item of Luzhou municipal intangible cultural heritage.
The above is only part of Luzhou’s “intangible cultural heritage” cuisine, which one do you like more of these “intangible cultural heritage” flavors?
First city soy sauce
Watertail pepper salt fire elbow shortbread
