Liangshan, with beautiful scenery, was visited by Qin Shihuang and Sui Wendi. Located 80 kilometers northwest of Chang 'an, Kyoto, it belongs to the "Eight Diagrams", so the mausoleum is named Ganling.
The construction of Ganling is huge, and tens of thousands of craftsmen and migrant workers have been requisitioned.
At that time, there was a young man named Dongwa, who lost his mother since childhood and lived alone with his father. He is smart, hardworking and simple, and is highly praised by his neighbors.
Unexpectedly, later, her father was ill in bed, and Dongwa had to cook for her father every day besides going up the mountain to get firewood. After doing this for a long time, she learned the cooking skills of cooking with one hand.
He went to work for his father when he built Ganling and requisitioned migrant workers. Because of the large number of people and heavy life, meals are often not eaten on time, which makes him miserable.
One day, he was too hungry to stay up, so he quietly dug a soil nest on the side of the road, put on his helmet, put noodles in his helmet and burned firewood underneath. After a while, he took out the baked steamed stuffed bun from his helmet and tasted it. They are crisp and delicious.
He was very happy, so he told his companions about this method and asked them to cook it in an iron pan. As a result, he tasted crisp and fragrant, and passed from one word to another, forming this unique Guo Kui steamed bread.
According to legend, when the officers and men built a dry tomb for Wu Zetian in the Wu Zhou Dynasty, because of the huge project, a large number of migrant workers were busy working, and there were no cookers on the construction site, so the officers and men used helmets as cookers to bake cakes, so they were named Guo Kun.
"Guo Kui" is a kind of baked white flour cake in Sichuan and other places. There are many kinds of bowls with the size of a bowl mouth. White-flour guokui is the most basic and simple variety. It is made by baking bread without any seasoning with slow fire. Crispy outside and soft inside, with a unique sweet aftertaste of flour.
It is particularly emphasized here that Sichuan Guokui is not in quantity, but in quality.
So it's usually about two, with a bowl of bean jelly in the middle.
The material must be first-class flour, and it must be rubbed repeatedly.
When it's done, add a little oil to the pot and bake it for two or three minutes on both sides, then slowly bake it in a smokeless carbon furnace until it bulges.
The so-called good pot helmet, we call it crispy pot helmet. When it is broken, it is layer by layer, such as a thousand-layer cake, but after cutting off the edge, the middle is empty and can be sandwiched in.
If there is no floor and the middle is not empty, we think it is a crooked pot helmet or something.
Guokui should have been introduced to Sichuan from Shaanxi, but all the food eaten by Bashu children has become varied, sweet and delicious. Not only the variety of Guokui has increased, but also the eating methods of mixed sugar Guokui, white sugar Guokui and beef Guokui are even more gaudy, with color, fragrance, taste, shape and economy, which suddenly enter the homes of ordinary people.
There is also a kind of braised pork pot helmet in Sichuan, which is to cut the pot helmet open and put the fragrant braised pork in the middle. Not only braised pork can be sandwiched, but also various dishes can be sandwiched, such as husband and wife lung slices, Sichuan-style pork, chicken rice sprouts, pickled cowpea minced meat, or vegetable shredded kohlrabi, Dutch beans, Sichuan bean jelly and so on. In short, everything you can think of can be caught in a pot helmet.
As far as I can remember, the general public still like Guo Kui bean jelly and North Sichuan bean jelly.
The authentic pot helmet method was mentioned earlier, and the following is a special account of bean jelly.
Sichuan is most famous for its bean jelly in the north of Sichuan, and the bean jelly in the crispy rice is especially fragrant, because at the bottom of the pot, the amount is very small, which is generally enjoyed by the producers themselves.
Let me briefly talk about the authentic bean jelly in northern Sichuan in my hometown.
North Sichuan bean jelly, originally a peasant snack, has a history of more than 90 years.
North Sichuan bean jelly has been famous in Bashu for its unique red, spicy, mellow, beautiful and refreshing Sichuan flavor since it came out in the late Qing Dynasty.
At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous.
Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved.
He picked fresh white peas and ground them with a small mill. He pays great attention to the mixing temperature. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious.
In less than a year, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire.
Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming.
When Zhu De and Luo Ruiqing returned to Nanchong to inspect their work, they specially tasted the bean jelly in northern Sichuan.
In the past, bean jelly was mostly sold by the handful, or on the street or at the intersection. As soon as the handfuls were released, customers came from all directions.
Another convenience of eating bean jelly with Guo Kui is that I am busy on the road and buy one. Don't use chopsticks, just take them and go. There is a bowl of bean jelly everywhere. You can eat and walk, or even talk about the dragon gate array while eating. You can also find a shady place to avoid the sun and sit on the drifting bluestone. Cool breeze blowing gently, free taste, really comfortable.
Of course, due to different times, rural things have entered the metropolis and changed.
There is a chain store in Chengdu, which specializes in selling braised pork pot helmets. Not only are there dozens of dishes for you to choose from, but a pot helmet can also hold two or three dishes at the same time. Moreover, if you have a small appetite, people can help you cut the stuffed helmet in half and put it in a paper bag for you to share with your friends. A few dollars' business can warm your heart and stomach, not only satisfy your appetite, but also leave room for you to continue looking for it.