经典牛牛

Hello! Welcome to Yibin Evening News!

宜宾晚报网

News Hotline: (0831) 99125 13890998759 Marketing Hotline: (0831) 8245950

search for

Convenience services

Home
Current affairs
People's livelihood
District
Agriculture
Rule of law
Real estate
More
financial
Food
tourism
Liquor
Mito
Thematic
Chuannan
More

Links

四川省互联网举报中心
宜宾市互联网违法和不良信息举报中心
川公网安备
中国互联网举报中心
公安部网络违法举报网站
网络举报APP下载

宜宾晚报社 Organizer: Yibin Evening News Agency     成都 Website Construction: China Enterprise Power Chengdu      about us     contact us

Yibin Evening News Address: No. 27, Middle Section of Changjiang Avenue, Nan'an, Yibin, Sichuan.

Issue Department: 0831-2332012 Subscription Hotline: 0831-2339538 Copyright 2008 Yibin Evening News All Right Reserved

备案号:川新备06--120010 宜宾市网监支队备案登记号:5115000312 川公网安备51150202000118号 Shu ICP No.13008762 Filing No .: Chuan Xinbei 06--120010 Yibin City Supervision Detachment Filing Registration No .: 511500312     Webmaster Statistics

Home
>
Food
Original ecological stocking, characteristic guinea fowl, Yibin has no branch

Original ecological stocking, characteristic guinea fowl, Yibin has no branch

Summary:
Guinea fowl, native to tropical Africa, has a crown of bones and is covered with white dots. And the guinea fowl is delicate and delicious, and it can be called the "noble among chickens". It is extremely rare in China. The guinea fowl is farmed by the owner. The farm has 100 acres. There are 3 breeding areas, and there are more than 15,000 chickens. All the original ecology are stocked without chicken cages, and the guinea fowl breeding situation can be viewed in real time in the store. Guinea fowls start delivery at 7:00 every morning and arrive at the store at 9 o'clock. Guinea fowl has a large pot and small pot to choose from, which can be eaten at around 30 yuan per capita! Nourishing Guinea Fowl To unlock the nourishing Guinea Fowl correctly, be sure to drink soup first, the mouth is rich but not greasy, and the fragrance is sweet. The meat is firm, the skin is Q bombs, each piece of chicken is the ultimate temptation, fully absorbed the deliciousness of the soup base. After more than 6 hours of slow simmering, and a soup base carefully prepared with various Chinese medicinal materials, it is a good supplement for Qi deficiency and weakness. Cordyceps guinea fowl uses slow-boiled high-quality cordyceps. The combination of guinea fowl and cordyceps improves immunity and strengthens the body. Morel guinea fowl morchella, one of the four major fungal kings, is rich in nutrition, tender and crispy and delicious. Hydrangea guinea fowl is full of collagen. Chestnut Guinea Fowl Chestnut is also an indispensable good thing in winter. It is big and full, and it is sweet and glutinous. Guinea fowl comes with anti-counterfeiting logo. The chicken crown on the head is a bone, which is unique to guinea fowl. The texture of the red soup guinea fowl is clearly visible, and the taste is slightly spicy, just like the small fresh meat. It is sensually explosive from any angle. Spicy hot pot guinea fowl and guinea fowl here don't have a dazzling display of dishes. Each piece is cooked with unparalleled taste, chicken soup can be seen full of soup, and the ingredients are also delicious. Guinea fowl secret sauce is handmade and tastes great! It only takes a little bit to bring out the deliciousness of chicken! In addition to the above types of guinea fowl, there are also red soup guinea fowl, matsutake guinea fowl, bamboo shoot guinea fowl, bamboo pudding guinea fowl, fresh pot rabbit, and lingling mullet ... wait for your arrival. In addition to eating, the environment is spacious and the boxes are unique. The dining environment on the two floors is very spacious. Even the upper floor is full of nobleness and fun. The environment in the store has a retro and stylish area of 1,000 square meters. More than 30 tables in the lobby can accommodate more than 200 people. The environment is fresh and elegant, and the color matching is super good, without the crowding of other hot pot restaurants. Appetite with a meal is also great! [Telephone order] 0831-5201777 [Dining address] No. 145 Jiusheng Road, Shangjiang North (next to the glass turntable) Ling Ling Guiji
Yibin Shahe tofu fragrance will travel for thousands of miles

Yibin Shahe tofu fragrance will travel for thousands of miles

Summary:
Yibin Evening News website December 1st, 30th, 2019 Yibin Shahe Tofu Food Culture Festival and China Tofu Food Town Promotion Conference was held in Shahe Huashuo Garden. Last year, Shahe Town was named the second batch of provincial-level small towns. At present, the construction plan of Shahe Town, a Chinese tofu food town, has been released. At the scene, in addition to the wonderful singing and dancing show, the most eye-catching tofu experience area to experience the tofu making process, soaked beans, refining, boiling, filtering residue, molding, visitors can experience the unique craftsmanship of authentic Shahe tofu, You can also taste freshly-baked fresh tofu and tofu banquets in and out of the province. Shahe Town belongs to Gao County of Yibin.
Guinea fowl, flying chicken! Guinea fowl hot pot, this home is on time!

Guinea fowl, flying chicken! Guinea fowl hot pot, this home is on time!

Summary:
"No matter how difficult the road is, I will go on, because what I make must be healthy and green, so that consumers can eat and rest assured." On the evening of July 7, one of the guinea fowl hot pot restaurants at the Jiangbei turntable in Yibin. The man explained the origin of the guinea fowl to the customers and all the guinea fowls in the shop were self-raised to ensure the health of the ingredients. It is understood that the shop is Ye Maohua, the owner of the shop. He joined the army in Tibet in 1989 and became an artillery. After retiring, he founded the "Tibetan Chicken Hot Pot" in Tibet. In 2018, he returned to Yibin with the government's call. The road of entrepreneurship in his hometown
Choosing the fine ingredients, the knife knife must be dipped in water, and the Lizhuang white meat knife is a delicious legend.

Choosing the fine ingredients, the knife knife must be dipped in water, and the Lizhuang white meat knife is a delicious legend.

Summary:
Chef Yang Xinchuan's Hu Xue Evening News reporter Zhang Xin holds a knife, holds a case, 2 kg of cooked pork with a length of 30 cm and a width of 15 cm can be sliced into 45 pieces of meat with a thickness of only 1-2 mm, thin and light as paper. Then dipped in a plate of dipping water mixed with sea pepper, garlic, soy sauce, a little sugar and monosodium glutamate, put the meat into the mouth, and the mouth will transform into the supple, soft and delicious meat taste. This is Lizhuang Garlic Knife White Meat familiar to Yibin people. This year's Spring Festival holiday, Lizhuang Bairou really went online and offline-online, on popular video sites such as "trembling sound", there are countless small videos tagged with "Lizhuang Bairou", Lizhuang restaurants and streets The white meat chefs became "net red" and won tens of thousands of points of praise. The wide, plump, crystal clear, and oily white meat dipped in seasonings also made the commenters drool. Offline, Lizhuang welcomes 155,000 tourists, more than 100 restaurants are busy, every family has white meat as a signboard, tourists have a mouth-watering experience than netizens, visit ancient towns, eat a piece of white cake, and taste specialty garlic white meat as The highlights are eating meat in large movies and drinking in large bowls. The charm of Lizhuang white meat is not only the deliciousness of the entrance, but also the unique Yibin regional culture. The chef came to Lizhuang about the delicious secrets. It can be seen that there are many street restaurants, and the sign of "Lizhuang White Meat" flutters. Unlike chefs in other places who hide behind the scenes, Li Zhuang's white meat masters like to open battles under the eaves of the street, show their skills and attract diners. Which restaurant chooses the meat essence, which chef is good, the slices are thin and fast, and the diners can see at a glance. The skilled chefs often surround the numerous tourists who take videos and photos with their mobile phones, spread them on Weibo, circle of friends, vibrato ... One or two times, Li Zhuang Bairou and the master chefs have become the new "net" red". "Making authentic" Li Zhuang knives and garlic white meat "pays attention to the selection of ingredients, heat, precision, and dipped in water." In Li Zhuang, the real name of He Weidong's white meat master "He San" is well-known. He started to study in the kitchen in 1989. White meat has been around for 30 years. With 30 years of cooking experience, he talked about the subtleties of Lizhuang's white meat. He San said that the selection of white meat must be pigs with thin skin and tender meat, with an appropriate proportion of fat and lean. Pigs from 8 months to a year are the best. The white meat is taken from the part of the pig's hind legs after removing the first knife. It is commonly known as "two-blade meat". The meat in this part is fat and does not detach after it is cooked. After shaving the "two-knife meat", cook it under cold water. During the cooking process, keep the water temperature at 90 degrees Celsius, cook for about 30 minutes, pick up the meat and soak in cold water. At this time, it was the time when the chef showed his true kung fu—the knife is the key to the success of Li Zhuang's white meat. Master Li Zhuang's white meat doesn't say "cut meat", he calls it "sliced meat". Before making the slices, pick up the cooked meat, wait for "sweat", and then take a big knife and thin slices of meat. When slicing meat, the chef must rely on experience and feel to slice slices at a horizontal angle to grow the slice of meat by 20-30 cm, 15-20 cm wide, and only 1-2 mm thick. Serve on the table. It is particularly worth mentioning that ordinary chefs slice the meat, often pressing the cooked meat with the left hand and holding the knife in the right hand, but the top chefs have practiced the unique skill of "single slice of meat" with one hand, leaving the left hand idle, and using the right hand to operate the knife. The white meat can be cut as thin as paper and transparent as cicada wings. Li Zhuang people often say that a good chef cuts good white meat so thin that he can read the newspaper through the pieces. The "standard configuration" of Lizhuang white meat is what Yibin people call "squiggly sea pepper." Qixing pepper, Chinese pepper, garlic, ginger, and other greasy and greasy things are mashed together, and a small amount of MSG and sugar are added. , Used to enhance the taste, and finally put a few green onions. Some restaurants need to put sesame oil in water, but He San waved his hands and said, "Don't put it in," it's easy to "boring people" when refueling. It is necessary to "soak water in water" in order to highlight the richness and freshness of garlic. Diners who know how to eat this Lizhuang white meat will pick up a piece of meat with chopsticks, shake it gently, wrap the piece of meat tightly on the chopsticks, and then dip it with seasoning, and then come to "deep feeling, stuffy mouth", Swallow the white meat in one mouthful. The mouth is full of meat, fresh and spicy, fat but not greasy, chewing dregs, and the aftertaste is endless. The inextricable relationship with scholars during the Anti-Japanese War. When talking about the history of Li Zhuang's white meat, there is a wild history that can be traced back to Jiang Ziya after beheading himself. The rebels hated to eat the flesh of the demon fox. People proposed to cut the fox meat into thin long pieces, and mashed the garlic from the mountain forest into a mud to make condiments, the meat pieces lost their flavor, and gradually evolved into white garlic meat. This legend is interesting, but the local people ca n’t believe it. He San recalled that Lizhuang ’s white meat history should be about 400 years. Li Zhuang's fame and fame are closely related to the migration of Li Zhuang Yi, a cultural institution during the War of Resistance, and it is a good story. It is said that the original name of Lizhuang white meat was indecent, and it was similar to the folk, and it was originally called "garlic wrapped meat". According to the records of "Li Zhuang Zhen Zhi", during the War of Resistance Against Japan, cultural institutions such as Tongji University and the National Central Research Institute moved to Li Zhuang inward. The Liufen Restaurant was most welcomed by intellectuals. One day, Dr. Tao Menghe, Director of the Institute of Social Sciences, Academia Sinica (the dean of Peking University during the May 4th Movement, and vice president of the Chinese Academy of Sciences after liberation) came to Liufen to eat signature meat wrapped in garlic garlic. Always pour it out and praise it. However, when Director Tao heard about the legendary introduction of "garlic wrapper" by the boss of Liu Fen Restaurant, he regretted the name of this delicious dish, so he renamed it "Lizhuang Garlic Cutter White Meat". What a garlic knife white meat! Rewarding elegance and popularity is straightforward. It really reflects the two characteristics of Li Zhuang's white meat knife and strong garlic flavor. When Wen heard it, he couldn't help but clap his hands and practiced it as well. From then on, Lizhuang Garlic Knife Worker's white meat became famous in southern Sichuan and became a famous dish in Sichuan. Li Zhuang's white meat once fascinated many senior old men and women, and he had an inextricable bond with Li Zhuang's intellectuals during the Anti-Japanese War. In particular, Witt, a professor of the Jewish Polish Foreign Teaching Machinery Department of Tongji University, does not speak the local language. Whenever he comes to the restaurant, he always uses gestures as an "international language" to communicate. For example, if he wants to eat braised hoof fat, he will pat with his hands on his thighs, and boss Wen will understand. If he pats the cutting board first and then pats his buttocks, it means that he chooses "blade meat" and eats white meat. In 1946, Wei Te died of Li Zhuang, and was buried nearby. Boss Wen read about his friendship. He also prepared Li Zhuang ’s white meat, braised hoof, fried pork liver and other Wei Te favorite dishes and a pot of Li Zhuang Liquor, to his grave. Lizhuang white meat has conquered diners In recent years, Lizhuang white meat has become more famous. In 2011, Lizhuang White Meat appeared on CCTV's "Happy China Tour · Charismatic Yibin" program. The chefs cut out the white meat that can be seen through the scene, which not only made the audience praise, but also the singer and gourmet guest Lin Yilun, sighed that the knife is not as good, and admired the wind. This year's Spring Festival holiday, Li Zhuang tourists like weaving, received a total of 155,000 tourists, an increase of 23.9% compared to last year. "If you don't eat white meat in Lizhuang, you're not coming to Lizhuang." So Lizhuang's business was "good enough". He San has the most right to speak. He said that from the first day to the seventh day, he averaged about 200 kilograms of cooked pork per day. One kilogram of cooked meat averaged more than 20 slices of white meat and 4,000 slices of white meat per day. In the evening, don't be idle. He San ’s palm is thicker and wider than the others. His nickname is “white meat.” His piece of white meat has become free and easy to use. But looking at his slice of meat with one hand, he is full of vigor, like a knight with a knife. The meat will be cleanly separated into thin slices, the skin will not be wrinkled, and the meat will not leave marks. The young man photographed a stunt holding a baby in his left hand or holding a tea cup, and a piece of meat in his right hand, spread it on the Internet, and drew a marvel. He had sliced meat on tofu and sliced pumpkin leaves. The white meat in his eyes was 30 cm long and 15 cm wide. That was the best. He said proudly that a group of foreign chefs came to his shop and ate 5 plates of meat in one breath. He could not help but itch his hands when he saw a slice of meat, but he tried it with his own knife. , So admire him even more. However, He San said that the local people in Lizhuang love white meat. Some housewives may have better craftsmanship than chefs. Li Zhuang Bairou conquered a group of cultural masters in Li Zhuang at that time, and now Li Zhuang has conquered the world's diners. He San took 150 pounds of meat, and displayed 4 days of Lizhuang knife white meat in Shanghai Chenghuang Temple. It is said that the people in Jiangnan are not used to spicy food, but the Lizhuang white meat that is fat but not greasy, has slag at the entrance, and has a spicy taste is "only so Welcomed. " When recording a show in Beijing, a well-known host could n’t stop eating 4 tablets in the background, and the hostess who never ate fat even ate 7 pieces of white meat, leaving weight loss and body behind. . He Sange's life is comfortable. He claims that everything else in this life can't be done well. Only this knife, a case, a piece of white meat, is his lifelong achievement. He said that Li Zhuang's white meat emphasizes "a large piece of meat and a large bowl of wine". A piece of white meat and a sip of mellow white wine are the most vigorous and vigorous. But when the reporter asked, he personally thought that Li Zhuang's white meat was the best, and he smiled slyly. "I personally think that the porridge with white meat is the best and the most delicious. Don't believe it, which day do you try?"
Leshan Net Red Guzhenji Bowl Chicken "Air Attack" Yibin Wanda Plaza

Leshan Net Red Guzhenji Bowl Chicken "Air Attack" Yibin Wanda Plaza

Summary:
There is a mix of Chinese and Western in this city, so that her tomorrow is full of hope. During this time, a dish witnessed the weathering of the city wall, witnessed the mighty waters, and a flavor embellished the beauty of begonias. Shinji. Eat in Bashu, taste in Jiazhou, in the eyes of Leshan people, people have a special liking for it-bowl of chicken. Let's walk into Guzhenji bowl chicken together, and walk into that local taste. It is delicious, delicious, spicy and fragrant. The aftertaste is endless. Cooking with heart can not disappoint the special meat quality of the Qingshen Hanyang chicken, which makes this cuisine a wonderful encounter at the beginning. The chewy texture and tender texture are its inherent characteristics. After the clear water passes, leaving clean, from the pasture to the kitchen, is its mission in life. It cleans the primitive emptiness and interprets the scenery along the way. One pot of chicken soup is not only a medium of gourmet, but also a fusion of life. Use a bamboo stick to string together the essence left, use nature to evoke memories, and use one side of soil and water to witness the constant feelings. The essence of the taste lies in hot pepper and hemp, which allows food to be born in the impact. Let deliciousness nurture in nature, the tip of the tongue and taste, the sense of sight and smell, the taste and perfection. Each sesame seed has its own story and eternal direction. Each moment is a test of technology. Each spoon is the impact of taste buds. It is here that I give everything to time and skill, use the song of time to evoke the delicious flavor, and then use the functions of the ingredients to the extreme, and finally give a full interpretation of a bowl of chicken. Such a bowl of chicken with the impression of Jiazhou and Leshan flavor is ready. Not forgetting the original intention, the wind and rain crockpot bowl is filled with spicy ingredients, plus fresh ingredients strung with each bamboo stick. All kinds of ingredients infuse and settle in the salty and spicy soup until it tastes ... In addition to the spicy red oily taste, there is also a refreshing and not greasy rattan pepper taste. Each string sells only 7 corners, you can eat dozens of wallets, and not yet come for a culinary trip with a bamboo stick and lips. Huo Xiang Pork Ribs is here for a Huo Xiang Pork Ribs. It is selected from the best ribs and fried to golden appearance. Outer focus is tender, fragrant but not greasy! The steamed dumplings with chicken sauce are well-skinned and wrapped in fresh meat fillings. The skins are thin and juicy, and it is not a problem to eat one cage at a time. Chicken soup rice is of course the least. Serve good chicken soup and cook on low heat. Large pieces of chicken are essential. Winter is here. When you eat chicken in a bowl, a bowl of warm chicken soup is just right. Brown sugar ice pink sugar ice powder is also an essential dessert, it is refreshing and sweet to the heart. Meet in Yibin, just for the heritage of food. In order to meet the needs of many delicious food from other places, we also hope to carry forward our food in Leshan, so Leshan Wanghong Guzhenji Bowl Chicken comes to Yibin Wanda! Officially opened on December 21! The original crew, exclusive secret recipe, new decoration. You can get 100 for 100 for the bowl chicken category, only for the bowl chicken category. The US group discounts are constantly available. For details, please pay attention to the US group store. Price per person: 30 yuan / person Address: 3011A, 4th Floor, Wanda Plaza, Aerospace Road, Xuzhou District, Yibin City 0831-2392988 Head Office: No. 208 Haitang Road (next to the Electricity Bureau) Food Hotline: 0833-2492288 One branch: Old Park in Dingye Street Gourmet hotline: 13208334568 Second branch: Jiading Middle Road (next to Renrenle) Gourmet hotline: 0833-2176578 Third branch: No. 23 Changqing Road (next to Xicheng International) : 0833-2157388 Five Branches: B-13, 2nd Floor, No. 400, Mingshan Road, Emeishan City Gourmet Hotline: 0833-5589886 Sixth Branch: Wanda Plaza No. 1-1, Building 8, Jinjie, Gourmet Hotline: 0833-2157088 Seventh Branch: Sichuan Food Hotline: No. 18, Qinglong Street, 18th, Qingyang District, Chengdu, China: 028-86282990 Leshan Guzhenji Bowl Chicken
Yibin City Gourmet Association was established to provide healthy and assured food recommendations for "food"

Yibin City Gourmet Association was established to provide healthy and assured food recommendations for "food"

Summary:
Yibin Evening News website December 25th. On December 21st, the inaugural meeting of Yibin City Gourmet Association was held in Huarong Hotel. At the conference, Zhang Junfeng, director of the Civil Organization Bureau of Yibin Civil Affairs Bureau, read out the "Approval on Agreeing to Establish Yibin Gourmet Association", and then Liu Zhongfa, Secretary General of Yibin Gourmet Association, read out the first list of members of the Yibin Gourmet Association, and Employ the honorary chairman and consultant of Yibin Gourmet Association, and hold a licensing ceremony. Finally, the strategic cooperation signing ceremony of Yibin City Gourmet Association and Industrial and Commercial Bank of China Yibin Branch worked together for the benefit of "food eaters". It is understood that
Sanjiang Ecological Bamboo Cover

Sanjiang Ecological Bamboo Cover

Summary:
King King Bamboo Fish Maw

King King Bamboo Fish Maw

Summary:
Previous
1
2
3
4
5
6
7
8
9
10
...
15

Current affairs

Yibin Forest Bamboo Industry Research Institute and Yibin College Bamboo Academy officially awarded

Yibin Forest Bamboo Industry Research Institute and Yibin College Bamboo Academy officially awarded

45 Xingwen Migrant Workers Returning to Hometown on the Road

45 Xingwen Migrant Workers Returning to Hometown on the Road

Lingang Public Security Holds "1.10" Police Camp Open Day

Lingang Public Security Holds "1.10" Police Camp Open Day

The United Front of Yibin City learns the spirit of the Eighth Plenary Session of the Fifth CPC Committee

The United Front of Yibin City learns the spirit of the Eighth Plenary Session of the Fifth CPC Committee

The municipal government office held a special study group for the central group

The municipal government office held a special study group for the central group

The Municipal Housing and Urban Construction Bureau Party Committee Held a Central Group Study (Expand) Meeting

The Municipal Housing and Urban Construction Bureau Party Committee Held a Central Group Study (Expand) Meeting

People's livelihood

The second-hand car market in Yibin City, Sichuan Province has the largest increase in transaction volume in 2019, at 3.6 billion yuan.

The second-hand car market in Yibin City, Sichuan Province has the largest increase in transaction volume in 2019, at 3.6 billion yuan.

Write the Spring Festival couplet

Write the Spring Festival couplet

The construction site meeting of Yibin Bamboo Industry Demonstration Base was held in Cuiping District and Nanxi District

The construction site meeting of Yibin Bamboo Industry Demonstration Base was held in Cuiping District and Nanxi District

Cuiping District Disabled Persons' Federation Held "One Card" Business Work Training Meeting

Cuiping District Disabled Persons' Federation Held "One Card" Business Work Training Meeting

China Construction Bank WeChat Bank handles business without leaving home

China Construction Bank WeChat Bank handles business without leaving home

The most beautiful is the struggle and the warmest is the reunion. The "Kaiyi" Sichuan migrant worker train arrived in Chengdu smoothly

The most beautiful is the struggle and the warmest is the reunion. The "Kaiyi" Sichuan migrant worker train arrived in Chengdu smoothly

Mito

Beijing Silver Plain Wrap after Snow

Beijing Silver Plain Wrap after Snow

Before sunrise

Before sunrise

Hover foraging

Hover foraging

Xanadu

Xanadu

火热招商广告为,欢迎你来此洽谈