China News Service, Chongqing, March 21st: Title: Chongqing Miao Township "protects" artists "pass on" delicious food and "send" nostalgia at their fingertips
Author Chen Yuan
Recently, in a restaurant in Chiyou Jiulicheng, Pengshui County, Chongqing City, guests sat around the dining table, waiting for a unique local "hard dish" to be served. This dish is Pengshui's famous dish "Yushan Chicken Bean Curd". Although it is called bean curd, its shape and delicate taste are similar to bean curd, but it is an authentic "hard-core" meat dish.
The picture shows Yushan chicken bean curd, a special Miao delicacy in Pengshui County. Photo by Liao Wei
"When you eat chicken, you don't see the chicken, and when you eat the tofu, you don't see the beans. This is the specialty of Yushan Chickpea Pudding." Luo Shiqiong, the owner of the restaurant, is a native of Yushan and has learned to make Chickpea Pudding since he was a child. She told reporters that chicken bean curd is a special Miao dish that has been passed down to this day in Yushan. It is indispensable at local banquets during traditional festivals or happy events at home.
As he spoke, Luo Shiqiong selected a mature hen, cut the chicken breast into pieces, hammered it, and picked out the tendons until the chicken became pureed. The egg white was quickly stirred with chopsticks and then mixed into the pureed meat to become "bean paste". On the other side, she added ginger slices and Sichuan peppercorns to the chicken carcass, and boiled it over low heat to make an elegant clear soup.
After waiting for the soup in the pot to boil, Luo Shiqiong poured the "bean curd material" into it, and the milky white "bean curd" appeared in the pot. When the chicken oil and "bean curd" sublimated and combined, a steaming chickpea curd appeared in front of him. "Yushan Chicken Tofu retains most of the nutrients of hen's meat and eggs. It is crystal clear in color, fresh and tender in fragrance, and has a rich aroma. It is suitable for all ages," she said.
"I have been making chickpea pudding for more than 30 years. It is not difficult to make chickpea pudding. The difficult part is to prepare the ingredients and prepare the chickpea pudding. This is the core of the success or failure of making chickpea pudding. It can only rely on experience." Luo Shiqiong mentioned, Yu Pheasant bean curd has strict selection of ingredients, numerous procedures, complex technology, time-consuming work and high production cost. Now fewer and fewer people can make it.
In order to prevent this craft from being lost, she also passed it on to her son Zhou Yong. "Traditional culture needs to be passed down to continue to develop. Chickpea flower is a special delicacy of Pengshui and an imprint of Chongqing's food culture. It must be passed down." Luo Shiqiong said.
Zhou Yong discovered that in recent years, a few restaurants and restaurants have developed this dish, but due to high prices and other reasons, it has not become a popular food. He admitted that with the acceleration of the pace of modern life, it is becoming increasingly difficult to inherit the craft of chickpea flower, a traditional delicacy.
"As a traditional Chinese delicacy, Yushan chickpea pudding has rich cultural connotations and must not be lost to our generation." Zhou Yong said that chickpea pudding is full of local characteristics, and we should also innovate our methods to attract more people. favorite. (over)