Chuan Cuisine Longmen Zhen (Volume 1)

Author: Che Fu et al
Publisher:
Publish Date: 2004-01-01
Features: Boiled in fragrant braising sauce and then mixed with spicy oil and seasonings to turn a bright red, the brain skin of an ox head is as large as half a palm, thin like horn lamp sheets, and the translucent gelatinous body is very similar. When eaten, it's spicy, numbing, fragrant, and flavorful. Not to mention, it crunches with a crisp sound, making it extremely interesting. This is a famous snack specially made by the Hui people in Chengdu's Huangchengba. Its formal name is "Pengpeng Rou," while its nickname is "Liangtou Wang," later known as "Ox Waste Slices." When the stove is first lit, the cart is set up, and a pot of snow-white, creamy milk soup steams hot. Those eager for the first bowl of soup have already sat on the stools, impatiently waiting. Enjoy a bowl of clear soup dumplings, or have a bowl of chives leaves noodles, or steam two ounces of rice. In the earthenware pot, pick two slices of pig heart, liver and meat, and a piece of meat with alternating layers of fat and lean. Pour a bowl of Weijiang soy sauce, seasoned spicy oil, sprinkle a few scallion sprouts, add a handful of sprout vegetables, and all the necessary accompaniments are ready. Whether you sit or stand, eat delicately or casually, it's all up to you.