On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.
To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.
Lamb broth
Li Shizhen's "Compendium of Materia Medica" has clouds: "Mutton can warm up the deficiency, replenish the qi, appetize and fitness, benefit the kidney qi, nourish the bile and the eyes, cure the weakness of labor and cold, five labors and seven injuries." "For the people of Jianyang, eating and drinking a pot of mutton soup in autumn and winter has become a habit that has lasted for a hundred years.
Jianyang is known as "Tianfu Xiongzhou" and "the first state in the east of Shu", sitting on Longquan Lake, Sancha Lake, and a variety of Chinese herbal medicines grow in the mountain forest. Clear lake green grass, feeding a group of characteristic goats - big-eared sheep.
Jianyang mutton soup is based on Jianyang's unique big-eared sheep as raw materials, divided into five major dishes (cool, steamed, roasted, roasted, soup), especially soup. The biggest feature of Jianyang mutton soup is that the soup is beautiful, mellow, fresh and fragrant, and the entrance is not greasy. This soup has the effect of nourishing the yin and moisturizing the lungs, nourishing the qi and nourishing the blood, warming the kidneys and replenishing the liver, which can strengthen the blood circulation function and improve the cell activity.
In 2016, the traditional production technique of mutton soup (jianyang mutton soup traditional production technique) was included in the list of representative items of intangible cultural heritage at the municipal level in Chengdu.
The secret of the delicious jianyang mutton soup is to go through a long boiling. The best mutton broth needs to be boiled for at least 4 hours, and only the essence of the lamb bone can be fully integrated into the soup. Until the clear soup slowly turns milky white, a pot of delicious lamb broth is made.
The way to eat it is also quite exquisite. First fish out the crisp and tender lamb from the pot, divide it into small pieces and spread it on the bottom of the bowl while it is hot, then rush into the boiling snow-white lamb soup, sprinkle with turquoise green onions, and the unique umami taste of the lamb is in the mouth. The belly was warmed and the mouth was hungry, and the warm smoke and fire filled the whole town.
After drinking the original soup, eat lamb haggis. Paired with a dry dish composed of sea pepper noodles, pepper noodles, salt and other spices, the spicy stimulation of pepper makes every pore feel comfortable, completely forget the pain of life, leaving only laughter and laughter.
Nowadays, the Jianyang Gourmet Industry Association is responsible for the evaluation of the geographical indication certification trademark "Jianyang Mutton Soup Recommended Shop" for the mutton soup shops in Jianyang City, promoting the production and operation of Jianyang mutton soup, improving the quality of goods, maintaining and improving the reputation of the "Jianyang Mutton Soup" geographical indication certification trademark in the domestic and foreign markets, so that everyone can eat and drink authentic Jianyang mutton soup.
Have drunk lamb broth
The autumn and winter of the Jianyang people have officially begun
Dryness and coolness are dispelled
Only the fragrance of a hundred years of fragrance remains
With a steady historical footprint