介绍:
Hello and welcome to our weekly feature, Horizons on Newsplus Radio. I'm your host Du Lijun. Chengdu, the provincial capital of southwest China's Sichuan, is a place where "once you have been, you will be reluctant to leave." It is an ideal place to whet your appetite. Being a part of the city's culture, xiaochi, or snack food in Chengdu enjoys a worldwide reputation with their unique colors, aromas, shapes and tastes. Chengdu xiaochi is legendary in China for their sophistication and diversity, and the very act of eating these "snacks" is something of a cultural experience. With today's Horizons, we will embark on a gourmet trip in Chengdu to discover the story behind Chengdu's most notable xiaochi. With the rest time of the show, we will meet a renowned dough artist in Beijing, who was honored by UNESCO as a Chinese folk art master. So, please stay tuned.
Anchor: Chinese "xiaochi" is an important part of the country's culture and cuisine, often reflecting the customs, religion, history and even geography of each unique province. Yet many foreigners still don't really know what the meaning of xiaochi is.
Although the English translation is "snack", xiaochi is so much more than that. Chinese xiaochi can be anything and everything, ranging from simple lamb kebabs or fried biscuits to heaping helpings of noodles and vegetable soup and everything in between.
Still, every city and province in China maintains their culinary history through xiaochi. The very act of eating these "snacks" is something of a cultural experience.
While most provinces and major cities have their own unique selection of xiaochi, popular favorites from the southwestern Chinese city, Chengdu, are making names for themselves both at home and abroad. Now, let's follow our reporter Wang Ling to discover the story behind Chengdu's most notable xiaochi.
Reporter:
Chengdu, the provincial capital of Sichuan, is a place where "once you have been, you will be reluctant to leave." It is an ideal place to whet your appetite.
Whenever you feel the pangs of hunger, just take a look around the street. No doubt you'll see plenty of stands and small shops that are all too willing to satisfy your cravings. The only problem you may have is deciding what to sample first!
Being a part of the city's culture, xiaochi in Chengdu enjoys a worldwide reputation with their unique colors, aromas, shapes and tastes. Many tourists know Chengdu food for its "hot and spicy" flavors, but that is not everything Chengdu snacks have to offer. Chengdu xiaochi is legendary in China for their sophistication and diversity.
Jinli Street, located to the east of the Wuhou Memorial Temple, is the best place in Chengdu to find all its varieties of xiaochi. The centuries-old street is considered by the locals as the oldest and busiest commercial center in western Sichuan.
Jinli is the epitome of the local culture and traditions, which can be seen in the old-style teahouses, inns, restaurants and opera houses that line this old street, along with the special handicrafts sold here. It is also an ideal place for foodies to find all kinds of xiaochi, which entice the palate the same way the vitality of Jinli catches the eyes and ears of visitors.
The representative Chengdu San Da Pao is one of Chengdu's unique snacks. Literally meaning "three cannonballs", san da pao is actually three glutinous rice balls.
Shi Guanghua, a Chengdu-native and food writer, tells us more.
"San-da-pao is made mostly of glutinous rice. But unlike other glutinous rice cakes that merely taste good, san da pao is prepared in a way that is hits both the ears and tastebuds. First, the pastry chef scoops out a handful of rice ball from glutinous rice paste. Then he throws the balls with great force against a flat surface, where 12 copper disks are placed. The disks overlap each other and function as small cymbals that clang loudly after they hit. 'Bang, bang, bang!' "
The rice balls bounce one after another into a bamboo basket full of bean flour, just like miniature cannonballs blasted into the sand.
After the disks stop vibrating and their chime ends, the chef will place the rice balls into a bowl and dress them with hot syrup and sesame seeds. As Shi Guanghua says, sandapao is more than a food--it is indeed a performance.
"The rhythmic bang sounds are just like a prelude to tell people to get ready, because it's time to come and enjoy the sweet treat. From start to finish, the dessert entices the eyes, ears, and mouth. Thus, it has become the representative of Chengdu xiaochi. "
Sichuan cuisine is known for being tongue-numbingly spicy. While neighboring provinces, such as Hunan, are also known for having a wide repertoire of fiery foods, Sichuan uses a distinct ingredient: the peppercorn, or huajiao. It's a small spice that will literally numb your tongue. The tongue-numbing Sichuan peppercorn is an acquired taste and there is a repertoire of 15 different chilies to choose from, each bringing nuanced flavors and aromas.
And Fu Qi Fei Pian, or the "sliced lung by the married couple," is a Chengdu xiaochi seasoned with a generous amount of various spices, including Sichuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing.
This snack can be enjoyed on the streets of Chengdu or ordered as a cold starter at a restaurant. It's made of thinly-sliced beef and beef offal. Common ingredients in the dish include beef heart, tongue and tripe, though actual lung is rarely used, despite its name. So, where does its odd name come from? Here is Shi Guanghua again.
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