The History of Northern Sichuan Liangfen The Origin of Sichuan Liangfen How did Sichuan Liangfen com

In 1956, the company was a joint venture, and the people of Nanchong City established the state-owned Nanchong City.

North Sichuan Liangfen Shop, Xie Shao'an, a descendant of the Xie family, served as the manager. In March 1960, he became the first chairman.

He returned to his hometown of Nanchong to inspect, and took the first marshal to taste the North Sichuan Liangfen (Chef Xie Shaoan), and introduced it to Beijing, and since then the Northern Sichuan Liangfen has gone to the whole country.

In 1994, the registered trademark "Chuanbei" of Sichuan North Liangfen was preemptively registered by Chongqing Famous Snack Company in the State Administration for Industry and Commerce, and the state-owned Nanchong Chuanbei Liangfen Shop as the founder lost the opportunity for development, and the enterprise was restructured in 2000.

North Sichuan Liangfen (registered trademark), <

It was originally a farmhouse snack and has a history of more than 90 years. Since the advent of northern Sichuan Liangfen at the end of the Qing Dynasty, it has been known in Bashu for its unique red and spicy flavor, mellow, fresh and refreshing Sichuan style, and has been passed down to this day. At that time, Xie Tianlu, a farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdu Port to sell Dandan Liangfen, his Liangfen was finely made, from grinding and stirring to seasoning, and the flavor was unique, and the pedestrians were all praised after tasting, and Xie Liangfen became famous.

Subsequently, farmer Chen Hongshun carefully studied the production process of Xie Liangfen, took his strengths and improved it, and the production process of Liangfen was further improved. He chooses fresh white peas with a small grind and grinds finely, pays great attention to stirring the heat, and the cold powder made is fine and tender, soft and soft, bright but not transparent, fine and continuous, and the seasoning is more ingenious. In less than a year, Chen Liangfen became famous in the northern Sichuan area, and "Northern Sichuan Liangfen" also spread far and wide.

So far, some cold powder shops in Nanchong City and Chengdu and Chongqing are still using "Northern Sichuan Liangfen" as their signboard, and their business is thriving and popular. When the older generation of proletarian revolutionaries returned to Nanchong to inspect their work, they deliberately tasted northern Sichuan jelly. In the past, when selling cold noodles, most of them were sold with burdens, or on the side of the street, or at intersections, and as soon as the burden was placed, customers from all over the world came.

Now it is generally only sold as finished cold powder, which is spicy and sour, and mixed with condiments by yourself. If you want to eat, you can only taste it at a banquet in a big restaurant. Historical allusions are traced back to the source and get to the bottom of it.

Northern Sichuan Liangfen was created in Shu Han, flourished in the Ming and Qing dynasties, and flourished in the fifties. Leaning on the Sichuan Township.

<> the help of etiquette, through the hands of 28 generations of heirs, the silk is listed, the powder is made and the soup is made, and it has been passed down to this day, during which it has a history of nearly 2,000 years. According to legend, as early as the Shu Han Dynasty, Anhan County (now Nanchong City) Jialing River Ferry Wharf, between the fishing boats and cargo ships, on the sand dune pebbles, there are two cool powder sheds: the greenhouse surname is Xue Liangfen, known as Xue Liangfen; The small shed's surname is Xie, and his name is Xie Liangfen.

The greenhouse operates cold spindle jelly, and the shed operates hot ** jelly. The two cold noodles are different from hot and cold at the beginning. The same soft and delicate, refreshing and pleasant; The same spicy and fragrant fragrance, its flavor is endless; The mother-in-law and daughter-in-law of the Xue family and the father and son of the Xie family are happy with each other, tie the knot, the husband and wife are harmonious, the stunt is heirloom, the two sides and three knives are planted with cold powder, and the confluence is in one place; Xie Liangfen changed his moves, appeared on the stage, and appeared in Anhan.

It is said that Brazil County (now Langzhong) is too shou Zhang Fei, inspecting Anhan, loving Xie Liangfen, being rewarded, becoming a tribute to Liu Bei in Shu Kingdom, Xie Liangfen is crowded into the market, gathering skilled craftsmen, taking Xichong Shannan pepper spicy, picking southern Jiangbei bean clips, reforming the powder, and then adjusting red oil, with a crispy and crispy small pot Kui, the flavor is unique, and the deliciousness is abnormal. In a moment, the gluttons patronize, the gluttony is over, the traffic is busy, and the diners are full.

It was founded in Nanchong at the end of the Qing Dynasty.

The founder Xie Tianlu set up a shed to sell cold powder at Nanchong Ferry, its cold powder is delicate and refreshing, and the condiments are spicy and spicy, and gradually sold out of fame. Now it has spread throughout the province and has become a famous snack.

It was founded in Nanchong at the end of the Qing Dynasty. The founder Xie Tianlu set up a shed to sell cold powder at the Nanchong ferry port of Kaiqing stool, its cold powder is delicate and refreshing, and the condiments are spicy and strong, and gradually sold out the fame, and the Xie family has been selling cold powder from generation to generation, and then officially opened a cold powder shop in northern Sichuan. Now it has spread throughout the province and has become a famous snack.

Song-Meng Yuanlao's "Tokyo Menghualu" said that Bianliang in the Northern Song Dynasty already had "fine rope cold powder".

Sichuan rice jelly.

Steps: 1. Material selection: ordinary rice without mildew can be used, and broken rice can also be used as raw materials.

2. Soaking: Wash the rice to remove debris and soak it in water for 4-5 hours. At the same time, take white and pure high-quality lime, add water to dissolve into saturated lime water, let it be naturally clear, and take its supernatant and put it for later use.

3. Grinding: After the rice is soaked, the rice is ground into rice milk on a stone mill (steel mill or crusher) with water, and it is put into the pot.

4. Boiling: Boil the rice milk in the pot over a high fire, then fry over low heat, and stir continuously in the pot with a wooden stick. At this time, the lime water prepared in advance is slowly poured into the pot to solidify the rice milk.

The amount of lime water can be slightly different according to the different requirements for the aging and tenderness of the cold powder, so that there is no bitterness and astringency. Generally, 1kg of rice is saturated with 100-200g of saturated lime water. When picking up a little rice milk with a spatula, its viscosity is just in a dripping state, and it is in a shape on the shovel, indicating that the fire has arrived, and it should be scooped out in time.

Put it in a porcelain basin, let it cool naturally, and then turn it over on a board with a clean damp cloth.

In 1956, the company was a joint venture, and the people of Nanchong Chong City established a state-owned Nanchong North Sichuan Liangfen Store, and Xie Shao'an, a descendant of the Xie family, served as the manager. In March 1960, the chairman of the National Committee returned to his hometown of Nanchong to inspect, and took the first marshal to taste the northern Sichuan Liangfen (chef Xie Shaoan) and introduced it to Beijing, and since then the northern Sichuan Liangfen has gone to the whole country.

In 1994, the registered trademark of North Sichuan Liangfen "North Sichuan" was preemptively registered by Chongqing Famous Snack Company in the State Administration for Industry and Commerce, and the state-owned Nanchong City Chuanxian Yanbei Liangfen Shop Chunhe, as the founder, lost the opportunity for development, and the enterprise was restructured in 2000.

1. Sichuan North Sichuan Liangfen was founded in Nanchong in the last years of the Qing Dynasty, the founder Xie Tianlu set up a shed to sell Liangfen at Nanchong Ferry, its Liangfen is delicate and refreshing, and the condiments are spicy and strong, and gradually sold out the fame, and the Xie family has been selling Liangfen from generation to generation, and then officially opened a North Sichuan Liangfen shop. Now it has spread throughout the province and has become a famous snack. After the farmer Chen Hongshun to improve, the process of cold powder was further improved, less than a year, Chen Liangfen became famous in northern Sichuan, so the name of "North Sichuan Liangfen" filial piety scumbag also spread away.

2. Sichuan Liangfen has a unique flavor of celery, which is made of powder, cold boiled water, boiled water, sugar, aged vinegar, soy sauce, minced garlic, chopped green onion, and spicy oil.

1. Sichuan North Sichuan Liangfen was founded in Nanchong at the end of the Qing Dynasty, the founder Xie Tianlu set up a shed to sell Liangfen at Nanchong Ferry, its Qiaowen Liangfen is delicate and refreshing, the condiments are spicy and spicy, and gradually sold out of fame. Now it has spread throughout the province and has become a famous snack. After the farmer Chen Hongshun to improve, the process of cold powder was further improved, less than a year, Chen Liangfen became famous in northern Sichuan generation, so the name "North Sichuan Liangfen" also spread away.

2. Sichuan jelly has a unique flavor, which is made of powder, cold boiled water, boiled water, sugar, aged vinegar and celery, soy sauce, minced garlic, chopped green onion, and spicy oil.