Bazhong braised pork pot kui [Sichuan Pingchang specialty]

What is Bazhong braised pork pot chef? Authentic Sichuan Pingchang specialty: Bazhong braised pork pot kui

Content summary:Do you want to know what Bazhong braised pork pot kui is? This article is a detailed introduction to the Sichuan Pingchang specialty - Bazhong braised pork pot kui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Bazhong braised pork pot kui. The full text takes about 4 minutes to read, mainly including the basic introduction of Bazhong braised pork pot kui and its nutritional value? Wait

Basic Introduction to Bazhong Braised Pork Guokui

Bazhong Braised Pork Guokui is a traditional Sichuan style snack. Guokui is named after its history as the leader of local hotpot cuisine. The shape of the braised pork Guokui is like a block, about three inches long and about an inch wide, with rolled edges. After making a small opening in the Guokui, add the prepared braised pork, which is called braised pork Guokui. Of course, various seasonings are also added. The one without filling is called hollow Guokui, while the one with filling has another name. Most of the dishes in Yingshi are sweet filled Guokui, and the best one is Meicheng Guokui. The Guokui pancake has an orange yellow color and is characterized by its aroma, sweetness, crispness, and crispness. With different fillings, each has its own unique flavor, making it a long-lasting delicacy. Yuanping Guokui is in short supply. In addition to selling well in the province, it also goes directly to Beijing and Tianjin, northward to Inner Mongolia, southward to Sichuan and other places

Stewed Pork Guokui is a bit like the Shaobing (Baked cake in griddle) in the north. Sichuan people invented the method of sandwiched meat and vegetables. There are also those filled with sugar, which are sugar cakes. Sichuan people gave it a special name, so it looks different. Sichuan can be called the Kingdom of Guokui, which can be seen everywhere in urban and rural areas. Everyone, regardless of social status, eats it, especially the one at the entrance of Zigong No. 6 Middle School in the past. Looking at the eight flavors, Sichuan Guokui has a wide variety of varieties, including sweet, salty, white, and five spice flavors; From the perspective of ingredients, there are sesame seeds, salt and pepper, scallion oil, brown sugar, fresh meat, and so on; From the perspective of production methods, there are also techniques such as wrapping pastry, grabbing pastry (spreading pastry, stir frying pastry), hollowing, oil spinning, mixed sugar, and so on. There are over thirty common varieties in the Chengdu area alone. There are many snack stalls selling snacks on the streets and alleys; Famous snack shops have their own status; Even its presence can be seen at high-end banquets. There are those who use it as breakfast, those who use it as a starter, and those who pair it with flavored dishes. In short, there are many people who enjoy eating it. You can pair it with fat sausage powder, take one bite of powder and one bite of Guokui, it's satisfying, or tear it into small pieces and soak it in soup, it's also very good, the taste blends together. There are many ways to make Guokui, which can be divided into three types: crispy pastry, crispy pastry, hollow pastry, oil dumpling, and filling

What are the nutritional values of Bazhong braised pork dumplings