90s中国重庆《笼笼》

90s Chongqing, China "Longlong"

“笼笼”一词是取自中国重庆的地方方言，笼笼也是指这道菜的菜名。这个笼笼菜历史悠久，是古蜀国、巴国的特色美食。烹制这道菜时所使用的烹饪器具是川渝地区用竹子编制的一种“蒸笼”，这种蒸笼很适合中国菜烹饪方式的蒸制，蒸好的食物还带着自然的清香。“笼笼”是指这种小巧蒸菜系列的统称。在上世纪90年代，这种笼笼蒸菜在重庆街头十分流行，有“粉蒸肉笼笼”、“羊肉笼笼”、“排骨笼笼”等。其制作是将红薯切块垫底，将各种蒸肉切成片或剁成小块，用重庆豆瓣、姜蓉、香油、酱油等调料腌制好，裹上蒸粉放在红薯块上，上锅蒸制，蒸好后再撒上蒜蓉、花椒粉、辣椒粉、葱花、香菜等在表面。口感软糯酥烂，麻辣鲜嫩，红薯口感绵密软烂，入口即化，在当时流行于整个山城重庆。

The term "Longlong" is derived from the local dialect of Chongqing, China, and it also refers to the name of this dish. This Longlong dish has a long history and is a specialty cuisine of the ancient Shu and Ba states. The cooking utensil used to prepare this dish is a type of bamboo "steamer" woven in the Sichuan and Chongqing regions. This steamer is highly suitable for the steaming methods used in Chinese cuisine, and the steamed food retains a natural fragrance. "Longlong" serves as a general term for this series of delicate, small steamed dishes. In the 1990s, these steamed Longlong dishes were extremely popular on the streets of Chongqing, featuring varieties such as "steamed pork with rice flour Longlong," "mutton Longlong," and "pork ribs Longlong." The preparation involves placing chopped sweet potatoes at the bottom as a base. Various meats for steaming are sliced or chopped into small pieces, marinated with seasonings like Chongqing broad bean paste, minced ginger, sesame oil, and soy sauce, coated with steaming flour, and arranged on top of the sweet potato chunks. They are then placed in a pot to steam. After steaming, the surface is sprinkled with minced garlic, Sichuan peppercorn powder, chili powder, chopped green onions, and cilantro. The texture is soft, glutinous, and tender, offering a spicy and fresh flavor. The sweet potatoes are dense and soft, melting in the mouth. At that time, it was popular throughout the mountain city of Chongqing.