[On-site] Zhang Cheng, Sichuan cuisine chef
This mahua is crispy, and this sesame is fragrant.
Slip the chicken first, otherwise if the oil temperature is too high, it will stick together and it will not be formed.
[Concurrent] Sichuan cuisine chef Zhang Cheng
I am from Bazhong, Sichuan. I started to enter the kitchen at the age of 17. I am 43 (years old) this year. I have been in Beijing for 26 years. I am old.
I have been running outside for a long time. To be honest, deep in my memory, I still think that the chili fried pork that my mother ate at that time was really delicious.
A good dish is a spiritual consolation for the eater.
It can let the taste buds release a lot of deep memories, and make people feel familiar in a strange city. I think this is the biggest charm of the taste of hometown.
【1】What is your favorite hometown dish?
[Concurrent] Beipiao Youth
mutton soup.
I am from Hebei, Chengde, Hebei.
It is different from other places. There are more other mutton, and there are more haggis in my house.
[Concurrent] Beipiao Youth
I am from Hubei, Xiangyang, Hubei.
There are crayfish in our hometown, which is very impressive.
The meat quality is Q-bomb, and the protein is relatively high, so you won’t grow meat after eating it.
[Concurrent] Beipiao Youth
I am from Qingyang, Gansu Province, and there is a dish of tofu nao that is particularly fresh in my memory.
The tofu nao in our hometown has a hot and sour taste, and the hot and sour sauce made by ourselves is relatively thicker and heavier.
[Concurrent] Beipiao Youth
I come from Zhumadian, Henan. The noodles in Henan Braised Noodles are very chewy, and it’s especially comfortable to eat a steaming bowl in winter.
[Concurrent] Beipiao Youth
Shandong's mutton soup is very warm, and the family enjoys being together happily.
[Concurrent] Beipiao Youth
People in our hometown (Hunan) like fried noodles very much. They are very fragrant, and we often eat them at home.
【2】What good memories do you have in your hometown dishes?
[Concurrent] Beipiao Youth
Our three or five friends peeled the shrimp and drank some wine, the atmosphere of peeling the shrimp, this kind of happy feeling is very good.
[Concurrent] Beipiao Youth
When going to the market, I went to eat a bowl of tofu for 2 yuan at that time. At that time, there would be parents who would take us there. Now that I think about it, I haven’t eaten with my parents for many years. I still miss it. of.
[Concurrent] Beipiao Youth
The people in our hometown (Shanxi) are very simple, the sliced noodles are very large, the taste is very good, and they are very enthusiastic.
[On-site] Zhang Cheng, Sichuan cuisine chef
Stir-fry the spicy chicken again, and then add chicken essence and monosodium glutamate.
[Concurrent] Sichuan cuisine chef Zhang Cheng
I think that Sichuan cuisine is booming, which means that Sichuanese are open-minded, hospitable, and positive.
Due to various reasons in the past two years, many people may not be able to go home for the New Year. After the new policy adjustment, the business has gradually improved. I am also looking forward to going back to see the New Year at the end of the year.
Going back to my hometown to eat the most authentic Sichuan cuisine, I think the busyness of this year is worth it.
Xie Longfei reports from Beijing
Responsible editor: [Peng Dawei]