Northern Sichuan Bean Jerry, Nanchong
Northern Sichuan bean jerry’s history could date back to Qing dynasty, at which time it has earned a high reputation for its typical Sichuan style: spicy, savory and tasty. It is said that there was a farmer named Xie Tangle (from Jiangba County, Nanchong), who made a living by selling bean jelly in a hut at ferry-place. He used his own special way to make bean berry so that the savory of his “Xie bean berry” was quite popular. Late, another farmer Chen Hongshun improved the recipe of “Xie bean berry”. He chose the fresh white pea, grinded it carefully, and paid special attention to the time of stir. After those courses, added with new developed seasoning, the bean jerry was soft but springy, white but opaque, pliable but strong. Soon, “Chen bean jerry” was well-known in northern part of Sichuan, and then Sichuan northern bean jerry also became famous in other places. Nowadays, there are still a number of bean jerry restaurants using the title of “Sichuan northern bean jerry”, which can ensure their business prosperous. Talking of the reason of popularity of Sichuan northern bean jerry, it does not only thank to the special recipe, the more important is due to the particular flavoring. The main flavoring includes chilies, peppers, gingers, shallot, and rock candy and so on. At last, adding with self-made red pepper oil and mashed garlic, the done bean jerry is perfect in color, smell and flavor.