T/QLY 132-2022 Traditional Qian Cuisine: Yanlou Chicken and Hada Tofu Cooking Technique Specifications

Scope

Main Technical Content: 4. Raw Materials and Requirements - Main ingredients: - 1 free-range rooster (2500 g). - 750 g of aged tofu. - 250 g of Huaxi Cici Ba chili peppers. - 50 g of douban sauce. - 15 g of Sichuan peppercorns. - 5 g of salt, which must comply with GB 2721. - 10 g of pepper powder, which must comply with GB/T 317. - 10 ml of soy sauce. - 800 ml of refined rapeseed oil. - 80 g of ginger slices, which must comply with GB 30383. - 120 g of garlic cloves. - 30 g of scallion sections. - Processing water must comply with GB 5749. 5. Cooking Equipment and Tools - Cooking wok and related equipment. - Cutting boards and knives. 6. Production Process - Preparation: - Select free-range roosters for slaughter, scalding, plucking, evisceration, and cleaning. Cut the chicken into chunks. - Cut aged tofu into 3 cm-sized pieces. - Heat the wok over high heat, add refined rapeseed oil, and sauté the Sichuan peppercorns until fragrant, then remove them. - Add the chicken chunks and ginger slices to the wok and stir-fry until the moisture evaporates after 5 minutes. - Add Cici Ba chili peppers, douban sauce, and stir-fry until the chicken turns brownish-red. - Add salt, sugar, and pepper powder, then stir-fry until the chicken is fully cooked. Add garlic cloves and stir-fry for another 5 minutes until the chili peppers become fragrant. - Serve the dish in a wok, pour in fresh soup, add salt, and boil until the tofu is well-seasoned. Serve in a hot pot with scallion sections sprinkled on top. 7. Packaging and Serving - Packaging method: Transfer the soup to a wok after it has fully flavored. - Sensory requirements: - Color: Oil-like brownish-red with a glossy and inviting appearance. - Aroma: Spicy and mellow with a unique flavor. - Taste: Not overly spicy, a traditional delicacy. - Texture: Tender chicken and fresh tofu. 9. Best Consumption Time an

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