Sichuan is hot, but it also has a cool side.
Picture source / Site cool photo / Banmeng Weiliang
In the roasted mode after entering the bed, there are cold cake , cold shrimp , ice powder responsible for cooling off. Those icebergs
soaked in sweet juice are cool and slippery. When they pass through the tongue and throat and travel straight into the body, they become cool and ironing throughout the summer.
In the wet and sticky midsummer evening breeze, there are Liangpi and Liangnoodles responsible for removing the dryness. Awaken the gluttons suppressed by the heat with a bowl of spicy and refreshing that hits your heart.
Of course, the key point why these cake noodles from the streets can PK out traffic players such as milk tea and ice cream and become Shu's summer survival artifact is inseparable from the essence of Sichuan cuisine - flavor.
Without brown sugar, Sichuan's cool food would be missing "half of the country"
Sweetness comes in many forms, but brown sugar waterthe sweetnessmellow and refreshing fragranceis particularly addictive.
Whether it is cold cakes, cold shrimps, or crystal clear ice powder, lacks brown sugar water and lacks the taste that touches the soul.
Picture source/Station cool photo/Wu Ben original painting
In ancient China, sugar was a scarce resource. Apart from high-ranking officials and dignitaries, only the people in sugar-producing areas could feast on it.
According to "Rong Zhai Essays", there were five major sucrose producing areas in China during the Song Dynasty. The Guanghan producing area and the Suining producing area were both located in Bashu. Among them, the Suining producing area had the highest quality sucrose.
Picture source / Station cool photo / Yunshang Shiguang
Relying on the geographical advantage of sitting in the two major cane sugar producing areas, Sichuan people can have this sweet and cool summer.
The ancient ice powder is purely as its name . The ice powder seeds are kneaded into crystal jelly and poured with reddish-brown brown sugar water. As soon as the porcelain spoon is stirred, the complete powder jelly breaks into small pieces, and the brown sugar juice flows and spreads. makes the tender and translucent powder jelly even more icy.
Picture source/Photo by Xiaohongshu/Orangutan Mom
Today’s ice pink colors are more colorful. Light green raisins, off-white glutinous rice cakes, red red beans, snow-white and fragrant glutinous rice, and even bright purple and bright yellow taro balls.
A palm-sized plastic bowl is covered with various toppings, giving this street foodie a fashionable outfit.
Picture source/Zhanku Photo/He Weihaha
In summer in Shu, brown sugar is used. In addition to ice powder, there are also cold cakes and cold shrimps.
Cold cake is off-white in color and shaped like a full moon. lies in a puddle of brown sugar water, which is as refreshing and attractive as the moon in the water.
Picture source/Station cool photo/Yunshangshiguang
Cold shrimps are not shrimps, but shrimp-like food made from rice milk. is smooth and delicate, with a fat "head" connected to a thin "tail". With the rise and fall of the porcelain spoon, it really "swims" like a shrimp in the brown sugar water.
Cold cakes and cold shrimps are all made from rice milk. The elegance of rice is wrapped in the sweetness of brown sugar water. slides from the lips and teeth all the way into the belly, cooling down the heat in the body.
Picture source/Internet
In addition to brown sugar, spicy red oil can also refresh the heart
The coolness of summer in Shu is not unique to brown sugar. A spoonful of spicy red oil can also make the body and mind feel refreshed.
The core of red oil spicy food is that is fragrant and slightly spicy, spicy but not dry.
Picture source/Station cool photography/Yi Xiaofeng
Usually blend wrinkled pepper, two vitex , bell pepper and other dried peppers, sift out the pepper seeds, stir-fry and mash them, and then pour in star anise, bay leaf , grass fruit , sesame and other seasoning-flavored hot rapeseed oil. In the sizzling sound, a delicate balance can be achieved between the aroma and spiciness of .
As soon as the spicy red oil is in place, the cold noodles also appear.
Cold noodles are mostly alkaline water , which is smooth and chewy.In addition to red oil chili, there are ginger garlic water, balsamic vinegar and other seasonings, bean sprouts, cucumber shreds, coriander segments and other side dishes. With one chopstick, three textures and five flavors of collide in your mouth, full of Sichuan style sultry.
Picture source/authentic scenery
Compared with cold noodles, the taste of cold noodles is more complex, integrating ribs, thin, fine and soft . Liangpi originated in the Guanzhong region of Shaanxi Province. The reason why it took root in Sichuan is that in addition to the close proximity of the two places, Hongyou Lazi is also the mediator of this cross-provincial linkage. There is no other reason, just because these two flavors really match each other!
Warm red and cool white, overbearing pepper aroma and delicate and gentle grain aroma. Two completely different impacts come together in one bowl, but they are rarely harmonious. collides to create the most popular flavor.
Picture source/Photo by Xiaohongshu/Damei wants to take a vacation
Different from cold cakes, cold shrimps, and ice powder, cold noodles and cold skin do not directly affect the temperature. The existence of Hongyou Lazi is quite a bit like using to fight poison with fire and .
After all, it’s almost a hot day of 40 degrees. As long as you have an appetite, no matter how high the temperature is, it will still be hot and enjoyable!
