1. The origin of Baijiafei rice rolls
Baijiafei rice rolls originated in the late Qing Dynasty and have a history of more than 100 years. It is a delicious snack. The characteristics of Baijia Fei rice rolls are: the vermicelli is crystal clear, the soup bowl is red and white, the taste is spicy and fragrant, and the taste is timeless, and it is famous all over the world. In 1998, it was rated as a famous trademark in Chengdu. Today, Baijia Fei Rice Roll Rice has developed from the earliest street stall into a large restaurant integrating snacks, Chinese food and tea art. 2. I heard that Chengdu's fat rice rolls are one of the famous snacks. How did it come about?
Sichuan's "fat rice rolls" are just like "popular songs" and are loved by contemporary young people and ordinary people. The reasons are, first of all, the Sichuan style "spicy soup" is very fully displayed. The spicy flavor is eaten right away. As the saying goes, "one boil is like three delicacies" and bean sprouts are added, which is both authentic and delicious; secondly, the red sweet potato water is light and pink. , tough, slender, smooth in taste, resistant to chewing, and easy to digest; more importantly, the specially washed and stewed pork intestines and the soup are white in color, fragrant, fresh and refreshing, and are garnished with a few The root has a pea tip and its taste is indescribable. In short, it is not a problem for people who like sour and spicy food to become addicted after eating it.
In Chengdu, where the "fat rice roll" business is highly competitive, "Gaoji Maojie Fat Rice Rice Roll" is slightly better with its unique production and excellent quality. Gaoji Maojie Fat Rice Roll Rice Rice Roll uses large intestine in general rice rolls, but also adds Maojie small intestine into the bowl. The vermicelli made by it has good texture and the soup is fresh and attractive. Gaoji Maojie Fei Rice Rice Roll is located in Baijiachang, Shuangliu County, Chengdu City. It has a history of more than 100 years. The current store owner, Zhang Hualin, is the fourth generation descendant of Gaojia Fei Rice Rice Rice Roll. In June 1990, Gaojimao Jie Fei Rice Roll Rice won the title of "Chengdu Famous Snack" at the Second Chengdu Individual Famous Snack Evaluation Exhibition.
How to make Gao Ji Mao Fei Rice Roll
Ingredients: (make 40 bowls)
2000 grams of pig intestines 1000g
1000g red sweet potato starch
100g cooked oil chili pepper 5g pepper noodles
200g white soy sauce 200g bean sprouts
10g MSG, 100g chopped green onion
200g green onion
50g sesame oil, 200g ginger
40g alum, 2000g pork ribs
40g white wine, 40g green onion leaves
Production procedures:
1. Wash the large and small intestines. Rinse the large and small intestines three times, add salt, 40 grams of ginger (chopped), 40 grams of green onion leaves, and 40 grams of alum into a basin, rub them, remove the sewage, and then wash them with clean water. Cut the head of the intestines, turn the intestines over, remove the chaff and dirt, and wash the intestines repeatedly until the intestines are clean. Rinse again with clean water, drain the water, add white wine, and rub in the basin until the hands are rough, then rinse with clean water again. Rinse, drain the juice, cut into strips, blanch once in a boiling water pot, soak in cold water and set aside.
2. Cook the fat intestines. Put the washed pork tube bones into a pot of boiling water to remove the bloody foam, take them out and beat them with the back of a knife. Add 8000 grams of water, bring to a boil, smash 160 grams of pork bones, large and small intestines, pepper, green onions, and ginger into a pot and stew over high heat. Remove the large intestine and cut it into 3 to 4 cm long rolls with a diagonal knife; roll the small intestine into several hat knots.
3. Make gouache. Add water to Hongru powder to form a dough. Use a special 80-hole powder scoop to slowly leak out the powder from the holes at the bottom of the scoop and flow into the boiling water to become thread powder. After cooking, pick it up and soak it in water for later use.
4. Set the base flavor. Wash and finely chop the bean sprouts and distribute them into 40 bowls with red oil chili pepper, Sichuan peppercorn noodles, white soy sauce, sesame oil, chopped green onion, MSG and other seasonings.
5. Counterfeiting. Pour the gouache into a bamboo ladle, scoop a ladle of fat intestine soup into it, and put the cut fat intestine and cap-knot small intestine on top. If you have blanched pea tips, it would be better to add a few more.
Common problems and solutions:
The fat intestine has a fishy smell, and the cap-knot small intestine has a slightly bitter taste.
Fatty intestines are dirty, so you must add alum, white wine, ginger, green onion leaves, salt, etc., rub them repeatedly, and wash them to remove the fishy and peculiar smell. Don't be careless at all. When cooking, more ginger and green onions should be added to remove the fishy smell and increase the aroma. The fat rice rolls made in this way will not have a fishy smell.
Gaoji Fat Rice Roll Shop: Baijiachang, Shuangliu County, Chengdu City 3. I heard that Chengdu Fat Rice Roll is one of the famous snacks. How did it come about?
Sichuan's "Fat Rice Roll" ", just like a "popular song", is loved by contemporary young people and ordinary people. The reasons are, first of all, the Sichuan style "spicy soup" is very fully displayed. The spicy flavor is eaten right away. As the saying goes, "one boil is like three delicacies" and bean sprouts are added, which is both authentic and delicious; secondly, the red sweet potato water is light and pink. , tough, slender, smooth in taste, resistant to chewing, and easy to digest; more importantly, the specially washed and stewed pork intestines and the soup are white in color, fragrant, fresh and refreshing, and are garnished with a few The root has a pea tip and its taste is indescribable. In short, it is not a problem for people who like sour and spicy food to become addicted after eating it.
In Chengdu, where the "fat rice roll" business is fiercely competitive, "Gaoji Maojie Fat Rice Rice Roll" is slightly better with its unique production and excellent quality. Gaoji Maojie Fat Rice Roll Rice Rice Roll uses large intestine in general rice rolls, but also adds Maojie small intestine into the bowl. The vermicelli made by it has good texture and the soup is fresh and attractive. Gaoji Mao Jie Fei Rice Roll is located in Baijiachang, Shuangliu County, Chengdu City. It has a history of more than 100 years. The current store, Zhang Hualin, is the fourth generation descendant of Gaojia Fei Rice Roll. In June 1990, Gaojimao Jie Fei Rice Roll Rice won the title of "Chengdu Famous Snack" at the Second Chengdu Individual Famous Snack Evaluation Exhibition.
How to make Gao Ji Mao Fei Rice Roll
Ingredients: (make 40 bowls)
2000g pig intestine 1000g pig small intestine
1000g red sweet potato starch
100g cooked oil chili pepper 5g pepper noodles
200g white soy sauce 200g bean sprouts
10g MSG 100g chopped green onion
200 grams of green onions
50 grams of sesame oil, 200 grams of ginger
40 grams of alum, 2000 grams of pork ribs
40 grams of white wine, green onions 40 grams of leaves
Production procedures:
1. Wash the large and small intestines. Rinse the large and small intestines three times, add salt, 40 grams of ginger (chopped), 40 grams of green onion leaves, and 40 grams of alum into a basin, rub them, remove the sewage, and then wash them with clean water. Cut the head of the intestines, turn the intestines over, remove the chaff and dirt, and wash the intestines repeatedly until the intestines are clean. Rinse again with clean water, drain the water, add white wine, and rub in the basin until the hands are rough, then rinse with clean water again. Rinse, drain the juice, cut into strips, blanch once in a boiling water pot, soak in cold water and set aside.
2. Cook the fat intestines. Put the washed pork tube bones into a pot of boiling water to remove the bloody foam, take them out and beat them with the back of a knife. Add 8000 grams of water, bring to a boil, smash 160 grams of pork bones, large and small intestines, pepper, green onions, and ginger into a pot and stew over high heat. Remove the large intestine and cut it into 3 to 4 cm long rolls with a diagonal knife; roll the small intestine into several hat knots.
3. Make gouache. Add water to Hongru powder to form a dough. Use a special 80-hole powder scoop to slowly leak out the powder from the holes at the bottom of the scoop and flow into the boiling water to become thread powder. After cooking, pick it up and soak it in water for later use.
4. Set the base flavor. Wash and finely chop the bean sprouts and distribute them into 40 bowls with red oil chili pepper, Sichuan peppercorn noodles, white soy sauce, sesame oil, chopped green onion, MSG and other seasonings.
5. Counterfeiting. Pour the gouache into a bamboo ladle, scoop a ladle of fat intestine soup into it, and put the cut fat intestine and small intestine on top. If you have blanched pea tips, it would be better to add a few more.
Common problems and solutions:
The fat intestine has a fishy smell, and the cap-knot small intestine has a slightly bitter taste. Fatty intestines are dirty, so you must add alum, white wine, ginger, green onion leaves, salt, etc., rub them repeatedly, and wash them to remove the fishy and peculiar smell. Don't be careless at all. When cooking, more ginger and green onions should be added to remove the fishy smell and increase the aroma. The fat rice rolls made in this way will not have a fishy smell.
Gaoji Fat Rice Roll Shop: Baijiachang, Shuangliu County, Chengdu City 4. History of Chengdu Linxi Street
Ximianqiao Street:
According to legend, during the Three Kingdoms period, Liu Bei went out of the city to pay homage to Guan Yu at the Yiguan Temple. When he arrived at the Nanhe River, he would go to the river to wash his face. The place where he washed his face was named "Noodle Washing Bridge".
Starching Street:
Since the middle of the Qing Dynasty, leather craftsmen have concentrated on this street, and it was named Staring Street after the "starching" process of tanned leather.
Dyed Indigo Street:
In the late Qing Dynasty, this street was the center of the indigo dyeing industry, so it was named Dyed Indigo Street.
Nanpu East Road:
This road is a river protection channel, close to Jinjiang River. It is named after the poem "Nanpu Qingjiang Wanli Bridge" by Du Fu, a poet of the Tang Dynasty.
Dashi East Road:
The old place name here is Wu Kuai Shi. It is an ancient "Dashi Culture" site in Chengdu. It is different from the "Wu Kuai Shi" place name near the North Railway Station. , so it was named Dashi East Road.
Mulberry Street:
In the late Qing Dynasty, there were few residents here, and a variety of mulberry trees and silkworms were cultivated. There is a mulberry tree growing strangely beside the road, leaning as if it is about to fall over. Later, the number of residents increased and it formed a street. Residents used to call this street "Inverted Mulberry Street".
Limin Lane:
It is said that during the Anti-Japanese War, this lane was established to facilitate the evacuation of the masses and avoid Japanese air raids, hence its name.
(Wuxuan Chengdu Evening News) 5. I heard that Chengdu's fat rice rolls are one of the famous snacks. How did it come about?
Sichuan's "fat rice rolls" are just like "popular songs" , loved by contemporary youth and ordinary citizens.
The reason is that first of all, the Sichuan style "spicy soup" is fully displayed. The spicy flavor is eaten right away. As the saying goes, "one boil is like three delicacies" and sprouts are added, which is both authentic and * **; Secondly, the red potato is light, tough, slender, smooth in taste, resistant to chewing, and easy to digest; more importantly, the specially washed, simmered and stewed pork intestines and the soup are white in color and fragrant. It is fresh and refreshing, garnished with a few pea tips, and its taste is indescribable. In short, it is not a problem for people who like sour and spicy food to become addicted after eating it.
In Chengdu, where the "fat rice roll" business is fiercely competitive, "Gaoji Maojie Fat Rice Rice Roll" is slightly better with its unique production and excellent quality. Gaoji Maojie Fat Rice Roll Rice Rice Roll uses large intestine in general rice rolls, but also adds Maojie small intestine into the bowl.
The vermicelli made by it has good texture and the soup is fresh and attractive. Gaoji Mao Jie Fei Rice Roll is located in Baijiachang, Shuangliu County, Chengdu City. It has a history of more than 100 years. The current store, Zhang Hualin, is the fourth generation descendant of Gaojia Fei Rice Roll.
In June 1990, Gao Ji Mao Fei Rice Roll won the title of "Chengdu Famous Snack" at the Second Individual Famous Snack Evaluation Exhibition in Chengdu. How to make Gaojimao Jiefei Rice Roll Ingredients: (make 40 bowls) 2000g pig intestines 1000g pig small intestines 1000g red sweet potato powder 1000g cooked oil chili 100g pepper noodles 5g white soy sauce 200g bean sprouts 200g MSG 10g chopped green onion 100 Grams of green onions: 200 grams of sesame oil, 50 grams of ginger, 200 grams of alum, 40 grams of pork ribs, 2000 grams of white wine, 40 grams of green onion leaves, 40 grams of green onion leaves, preparation procedures: 1. Wash the large and small intestines.
Rinse the large and small intestines three times, add salt, 40 grams of ginger (chopped), 40 grams of green onion leaves, and 40 grams of alum into a basin, rub them, remove the sewage, and then wash them with clean water. Cut the head of the intestines, turn the intestines over, remove the chaff and dirt, and wash the intestines repeatedly until the intestines are clean. Rinse again with clean water, drain the water, add white wine, and rub in the basin until the hands are rough, then rinse with clean water again. Rinse, drain the juice, cut into strips, blanch once in a boiling water pot, soak in cold water and set aside.
2. Cook the fat intestines. Put the washed pork tube bones into a pot of boiling water to remove the bloody foam, take them out and beat them with the back of a knife.
Add 8000 grams of water, bring to a boil, smash 160 grams of pork bones, large and small intestines, pepper, green onions, and ginger into a pot and stew over high heat. Remove the large intestine and cut it into 3 to 4 cm long rolls with a diagonal knife; roll the small intestine into several hat knots.
3. Make gouache.
Add water to Hongru powder to form a dough. Use a special 80-hole powder scoop to slowly leak out the powder from the holes at the bottom of the scoop and flow into the boiling water to become thread powder.
After cooking, soak in water and set aside. 4. Set the base flavor.
Wash and finely chop the bean sprouts and put them into 40 bowls with red oil chili pepper, Sichuan peppercorn noodles, white soy sauce, sesame oil, chopped green onion, MSG and other seasonings. 5. Counterfeit.
Put the gouache into a bamboo ladle, scoop a ladle of fat intestine soup into it, and put the cut fat intestine and small intestine on top. If you have blanched pea tips, it would be better to add a few more.
Common problems and solutions: fat intestines have a fishy smell, and cap-knot small intestines have a slightly bitter taste. Fatty intestines are dirty, so you must add alum, white wine, ginger, green onion leaves, salt, etc. to rub and wash them repeatedly to remove the fishy and peculiar smell.
Don’t be careless at all. When cooking, more ginger and green onions should be added to remove the fishy smell and increase the aroma.
The fat rice rolls made in this way will not have a fishy smell. Gaoji Fat Rice Roll Shop: Baijiachang, Shuangliu County, Chengdu City.