Recipes tagged "Yibin sprouts"

5 recipes found

Sichuan salty roasted white

What exactly is Shaobai? It is a special dish in the Sichuan and Chongqing regions. It is one of the traditional dishes of three steamed and nine-buck bowls, which is also the braised pork in the north. Salted Shao Bai is what Sichuan people call it. The raw materials and cooking method are similar to the Hakka cuisine of braised pork with plums and vegetables. Of course, corresponding to the salty roasted white, there is also the sweet roasted white. An important raw material of Sichuan's salty roasted white is Yibin sprouts, and it must be Yibin sprouts produced in Yibin, Sichuan. The biggest advantage of this dish is that the sprouts absorb all the greasiness of the fatty pork belly, so the meat is not greasy.

Hot dishes Chinese banquet
Chongqing oil noodles

Chongqing oil burning noodles are not Sichuan Yibin burning noodles. Friends who have eaten authentic Chongqing oil burning noodles all lament that its taste beats all dry noodles in the country. Today I will teach you how to make a bowl of authentic Chongqing oil burning noodles.

Noodles Alkaline water surface
【Sichuan】Salted Shao Bai

Speaking of the Spring Festival, most of my childhood memories involve eating. The Spring Festival at that time may not have as rich a variety of dishes as now, but it was definitely more sophisticated than now. Compared with the ordinary meals on weekdays, it had an extra sense of ceremony. Nowadays, everything you want to eat on weekdays can be easily reached, and the yearning for the New Year’s Eve dinner is more about family reunion. When it comes to Sichuan people's New Year's Eve dinner, Shao Bai is an indispensable delicacy in the New Year's Eve dinner. Shao Bai is divided into salty Shao Bai and sweet Shao Bai. It is also an indispensable dish in the Sichuan farm feast. The so-called Three Steaming and Nine Kou is the emphasis of folk banquets, including steamed pork with flour, braised pork, steamed elbow, braised crispy pork, braised pork, Dongpo pork, duck, chicken, pork, etc. Steamed and braised is the main one, affordable and delicious. Salty Shao Bai is what we Sichuan people call it, and it is similar to the pork belly with pickled vegetables in Hakka cuisine. An important raw material of Xian Shao Bai is bean sprouts, and you must buy Yibin sprouts produced in Yibin, Sichuan. Although this dish is made from pork belly, after long-term steaming, the oil in the meat has penetrated into the bean sprouts at the bottom. The meat tastes fragrant, soft, waxy, fat but not greasy. The bean sprouts absorb the oil and aroma of the meat. The two combinations complement each other. I have been a picky eater since I was a child and don’t like eating fatty meat. Only the salty roasted white meat made by my mother is what I like. It is fat but not greasy, melts in the mouth, is delicious and goes well with meals. It is the only acceptable fatty meat when I was a child. Because my mother has a pair of skillful hands, every Chinese New Year, my mother will make many copies in advance and give some to relatives and friends. Nowadays, people's living standards have improved. You don't have to wait until the New Year or the holidays to eat whatever you want. You can eat it every day. My picky eater can eat five or six slices at a time.

Hot dishes Home cooking
The burning white that carries love

💞My little fresh meat gégě has always wanted to eat Shao Bai. Today, while he was at work and I had a rest, I went out to the street and bought Sanxian Pork to make it. In fact, I don’t even know Sanxian Pork very well. Making this Shao Bai is a challenge. It’s my first time to make it. Enjoy it! Wouldn’t he be very happy if he can eat his favorite dishes when he comes back from get off work? Hahaha, dedicated to my little fresh meat gégě, I hope he will be happy and like it! Wish me success! 💏

Hot dishes Dried chili pepper
How to make hot pot base

Really delicious

Private kitchen Amomum villosum