Juntun Guokui [Sichuan Pengzhou Specialty]

What is Juntun Guokui? Authentic Sichuan Pengzhou specialty: Juntun Guokui

Content summary:Do you want to know what Juntun Guokui is? This article is a detailed introduction to the Sichuan Pengzhou specialty - Juntun Guokui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Juntun Guokui. The full text takes about 3 minutes to read, mainly including the basic introduction of Juntun Guokui and the product characteristics of Juntun Guokui? How did the history of Juntun Guokui come about? The production method of Juntun Guokui, etc

Introduction to Juntun Guokui

Junle Town's "Su Guokui", also known as "Su You Qian Layer Cake", is a traditional Han snack in Pengzhou City (county-level city, formerly Peng County), Chengdu City, Sichuan Province. With a long history, exquisite craftsmanship, and unique style, it is famous in western Sichuan for its fragrance, crispness, crispness, and delicate texture

The color is golden, the outer layer is crispy, the inner layer is loose and soaked, and the taste is salty and delicious

The original name of Junle Town was Juntun Town. In the early 1990s, during the place name census, it was renamed Junle Town due to its similarity with Juntun Town in Xindu District, Chengdu City. Junle Town was renamed after "Jun" in Juntun Town and the local alias "Le" in Lexingchang. However, Juntun Town in Xindu District has no relationship with "Juntun Guokui". Juntun Guokui has a long history and is famous both at home and abroad. It is said that during the Three Kingdoms period, Zhuge Liang ordered his general Jiang Wei to lead his troops to rest, cultivate, and train in Junle Town, Pengzhou City, Sichuan Province. "Juntun" was named after this, and today's Guokui is the gradual evolution of military rations

The production method of Juntun Guokui

"Su Guokui" is famous for being roasted by Zhou Lequan and his master Ma Fucai from Pengzhou Junle Town. Select high-quality dough, mix with appropriate warm water and repeat the process to make it soft, hard, and flexible under tension. The temperature of water depends on the temperature, and the water temperature is inversely proportional to the temperature. The ingredient method is unique, implementing the principle of mixing dough (fermented dough) and raw dough (dough) as they are cooked. The amount of dough to be mixed depends on the length of time after the sub dough is mixed. The sub face time is long, and there are multiple combinations for starting the face; On the contrary, there is a shortage of matching. Then remove the film from the pork belly oil, mix it with spices such as star anise, fennel, trinaphthalene, Sichuan pepper, ginger, refined salt, monosodium glutamate, etc., chop and remove the fluff, apply it to the stretched dough, roll and press it into shape, fry it in a frying pan, and finally put it in the furnace to bake until crispy