Mao Xuewang is a Sichuan cuisine among the eight major cuisines, and the major cuisine is a collective name for the food culture of a local area. It has many local faction dishes.

There are not many major factions of Sichuan cuisine, and they are generally divided into: Shanghe Gang, Xiahe Gang, and Xiaohe Gang!

Shanghe Bang is also known as Rongpai, or old Sichuan cuisine. The dishes are mainly from CD and Leshan. Its characteristics are many and rich snacks, and the large dishes are exquisite and delicate. Most of them are traditional Sichuan cuisine that has been passed down for a long time.

Rongpai Sichuan cuisine emphasizes the use of fine and accurate ingredients, and strictly follows the classic recipes of historical and traditional. The taste is relatively mild and light, and the taste is soft and fragrant.

After all, there are much fewer seasonings and ingredients in ancient times than modern times. The classic old Sichuan cuisine that can be passed down will be more or less affected and changed with the changes of the times, but the nature of the dishes will not be subverted.

The well-known Rongpai dishes include Mapo tofu, double-cooked pork, Kung Pao chicken, couple lung slices, ants climbing trees, lampshade beef, etc.

As classical dishes passed down from generation to generation, each dish has relevant historical allusions behind it, reflecting the social and cultural conditions at that time with dots and noodles.

If you want to compare the social class at that time, it means dishes that belong to the court and the nobles, and are eaten by upper-class personnel.

Xiahe Gang is called the Yu school and is called the new Sichuan cuisine by modern people. It originated in Chongqing and Dazhou areas and is extended with these dishes as the core.

Most of the Chongqing-style Sichuan cuisine originated from the kitchens of ordinary families or inconspicuous small shops on the roadside. As the taste gained the popularity of most diners, it gradually spread among the folk groups.

To put it bluntly, most of the Yu-style dishes come from the "people" of the ordinary class, which is home-cooked dishes in a broad sense.

As a home-cooked dish, it is natural that you use it to cook whatever ingredients you have at home. You won’t buy them on purpose, and there are not many cooking rules to limit it, so you are relatively better in innovation.

The dishes are not limited to shape, they are generous and rough, and they are renovated quickly. The ingredients are bold and do not care about the quality of the ingredients. This is the characteristic of Xiahebang Yu cuisine.

It is precisely because of this free and easy feature that a grand common name was born - Jianghu Cuisine!

There are many representative works of Yu's Jianghu cuisine, and many series have been born, such as the dried vegetable stew series represented by pickled cabbage fish and Mao Xuewang; the boiled meat slices and boiled fish, which require oil to suffocate the fragrance;

As well as the spicy chicken series represented by spicy chicken, the dry roast series represented by roast chicken and beer duck, the pickled pepper series represented by pickled pepper chicken and pickled pepper squid, the dry pot ribs and spicy shrimps are represented by dry pot series, etc.

The variability and innovative characteristics of Yupai Sichuan cuisine have made it very popular nationwide in recent years. Many Sichuan restaurants have the main dishes of Yupai Sichuan cuisine.

Especially the hot pot that highlights one person, which only requires a few square meters of space to open a store, has emerged like mushrooms after a rain in major cities.

The last Xiaohe Gang is also known as the salt Gang, mainly in Zigong and Neijiang areas.

Since the service class of salt-branched vegetables in ancient times was merchants, it was mainly born in the group of salt-branched merchants. The reason why merchants have money determines the characteristics of salt-branched vegetables, which will eat what is expensive and what is rare and weird.

Highlight one expensive and weird!

In addition, the status of merchants in ancient times was at the bottom of the four major social classes "scholars, farmers, industry and commerce" and belonged to a group that was discriminated against by ancient society.

This also caused Xiaohe Gang to "salt and vegetables", the upper class gentry looked down on him and disdained him, the workers and peasants had no money in their pockets and could not afford it, and the base of merchants was very limited.

After the ruthless elimination and screening of the times, salt gang dishes have rarely been seen now.

The "Mao Xuewang" selected by Xie Qingfeng is a Chongqing Sichuan cuisine known as the rough Jianghu cuisine. It is also one of the most classic dishes of the new Sichuan cuisine. Its characteristic is that it has a mixed ingredients without being messy and has a super heavy spicy flavor.

After eating, my head was sweating and my mouth was numb. My whole body was hot, and my appetite was wide open. The more I ate, the more I wanted to eat, the more I ate, the more I ate, the more I became more and more energetic. This is the bold and free and easy feature of Jianghu cuisine.

Mao Xuewang’s dish is very young!

According to legend, in the 1940s, there was a butcher named Wang who had been dealing with the remaining meat at a very low price every day at a butcher sold the meat.

His wife Zhang felt it was a pity that she had a clever hand and thought of a solution.

Set a pot next to the pork soup, use pork head and pork bones as the main ingredients for the soup base, add old ginger, pepper, and cooking wine over low heat, add peas to make soup, add pork lung leaves, fat intestines, minced meat and other mixed pork soup. A small bowl of mixed soup was sold on the street, which could also supplement the household use.

Later, by chance, some pig blood was left on the stall and it was not sold. Zhang was so sorry that he sold it at a low price and lost money, so he simply put it in a mixed soup pot.

As a result, this idea of ​​thrifty family gave birth to a classic new Sichuan cuisine.

Xuewang became more and more tender as the soup was cooked in the soup. Xuewang became more and more delicious. The taste was surprisingly delicious. The business was dozens of times better than before, and it was sought after by diners.

"Mao" is a Chongqing dialect, which means rough and sloppy, and has mixed soups such as tripe and loneliness as the main ingredients. In addition, this dish is because of blood strength and heat. Zhang Sui'er named the mixed soup Maoxuewang.

...

Xie Qingfeng has been immersed in Sichuan cuisine for many years and has reached a clear understanding of Mao Xuewang's new and old methods. In order to make the taste and taste richer, he chose a new method he developed this time.

Named "Ding-level Mao Xuewang"!

The main ingredients, duck blood, tripe, yellow throat, and eel, are the basic main ingredients of hairy blood, and are also the essential core of the new practice.

In order to improve the quality of the whole dish, Xie Qingfeng also specially prepared sea cucumbers, squid, pork bones, crucian carp, and mutton, these very nutritious ingredients.

The side dishes are lunch meat, soybean sprouts, celery, sea cabbage, and mushrooms.

There are relatively many ingredients and seasonings, rapeseed oil, butter, ginger, onion, green onion, dried chili, rock sugar, bean paste, fermented black beans, green and red pepper, "spice bun", rice wine, sesame, shallot, etc., which add up to nearly 20 kinds.

When the ingredients are taken out of the bamboo basket of ingredients, the first step to make soup is to make soup. Mao Xuewang is a "cooked dish" that relies on soup to taste, and the soup plays a crucial role in it.

As the saying goes: the opera-singing style, the chef's soup!

The broth or clear soup required for making compound dishes is a very test of technology and cooking skills, and its status is less than that of a chef's knife skills.
Chapter completed!