What are the characteristics of Tianchang Qinnanhong Roasted Goose, Suji, Bazi Beef and Manna Cake?

Qin Lan has been roasting geese for a hundred years. Its meat is tender and fragrant, which is unique in Xian Yi and suitable for all ages. The most exquisite thing when making is halogen. Making bittern is very complicated. Firstly, fennel (star anise), clove, fennel pepper, kaempferia kaempferia, cinnamon, fruit and sesame are crushed and put into a cloth bag, and then boiled with soy sauce, monosodium glutamate and water. After the goose is depilated, it is cleaned by removing the internal organs from the back. Cook with salt water again, don't overcook it. The older the halogen, the better. Qin Lan Town's bazi beef is one of the four wonders of Tianchang cuisine. It is famous both inside and outside the province for its fresh and fragrant color, moderate saltiness, rotten but not scattered, and suitable for all ages. Its ingredients are exquisite and pure natural, without adding any chemicals, and at the same time, it breaks the traditional method of making braised beef, with unique stew and no soup. Rotten and chewy, nice and delicious. It is good food for friends. Bazi beef is pure natural, green and healthy, and is favored by Tianchang municipal government officials. So it is absolutely trustworthy and safe to eat. The main raw materials of manna cake are refined white flour, glutinous rice flour, refined white cotton sugar, refined lard, Tess and red plum. Its manufacturing process is extremely fine, and it can only be manually operated by skilled workers at present. The produced manna cake is delicious, beautiful in shape, white as jade, layered like a blooming Bai Mudan. 1982 was rated as a national high-quality traditional pastry. The development of history

The vegetarian chicken in Chajian has a long history, and was originally named "Chajian Chagan". It was called "vegetarian chicken" only after the host in Daigakuji realized that Zen master had changed it into the main dish of Buddhist cuisine. Authentic Chajian vegetarian chicken is characterized by no beany smell, tough, tender, crisp, fragrant but not bitter, and rich and not choking.

process flow

After soaking beans, spraying beans, grinding, hanging pulp, boiling pulp, debittering, gelatinizing, squeezing water, dipping pages, rolling strips, boiling strips, slicing and cooking, the mung bean with full particles and no defects is made.

Rules and customs

Cooking and eating are based on the principle of "vegetarian diet" and pay attention to "plain, elegant and original flavor", which is a Buddhist diet and must follow Buddhist etiquette.

Inheritance status

A monk in Siming Mountain, Master Ming Chan, was later presided over by the Academy and rebuilt the temple. His fame spread far and wide, and he passed on the cooking technology of vegetarian chicken to Dade Xu in the mountain, and Xu passed it on to his son Xu Shi. After Xu married Zhao, Zhao Xu was the grandmother of Zhao Guangxin, the inheritor. So the vegetarian chicken in the stream is based on this.