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“堂客家酸辣粉”是重庆咕伯文化传媒有限公司旗下的主打酸辣粉的小吃品牌，主要经营西南地区人人喜爱的酸辣粉为主。“堂客家酸辣粉”是源于公园1102年间，位于重庆合川钓鱼城边的一户人家，因其丈夫贴心入微，去接妻子回家时巧遇的一道妻子家乡美食，从此丈夫改行卖酸辣粉，取名为“堂客家”将其扬名天下。

“堂客”一词是重庆地区称呼自己老婆的专有称谓；在重庆，堂屋是供奉祖先牌位的地方，神圣的地方，也是家里议事做决定的地方，这就证明夫家不把娶进来的老婆当外人，直接就请到堂屋来。

因为毕竟是外姓，不共祖先，于是给了一个“客”的称号，叫“堂客”，而堂主则是指一家之主，可见重庆男人给婆家的待遇和地位。酸辣粉是川渝地区民间的特色小吃，其麻、辣、鲜、香，酸且油而不腻的特点，深受百姓的喜爱，尤以酸辣味儿突出因得其名；酸辣粉主粉由红薯粉，芡粉按比例调和后运用传统手工艺漏制而成。

酸辣粉主要分为干粉和湿粉两大类，其中干粉的制作较为简易方便，目前广为流传的都采用于干粉的制作方式呈现。而“堂客家酸辣粉”则是采用了相对复杂的湿粉调制工艺，但其鲜滑、软糯、极具嚼头的口感让它从传统的酸辣粉中脱颖而出，湿粉的调味控制既要做到麻而不苦、辣而不燥，又要做到香而厚实有回味，吃完后，口齿留香，且汤汁色泽红亮。

“堂客家酸辣粉”除了繁琐的漏粉工艺外，其独特的调味方法也显得十分重要，堂客家酸辣粉调料主要采用堂客家特制的红油辣子、山西紫林陈醋、碎米南充冬菜等调制而成，再以张飞牛肉沫为杂酱，结合油酥陈皮花生的酥脆，让“堂客家酸辣粉”的美味口味如虎添翼。烫粉的高汤，以煮肥肠、猪耳等熬制的浓白色为原汤；辣椒则会根据区域口味习惯和天然条件的不同，以及制作方法和食材品性、制作调配出不同的辣度。

为了保证这种辣的和谐，我们选用“子弹头”来调配辣度，再用“二金条“和灯笼椒调配辣油的香，经此调配，出来辣味才真正香辣可口，厚重香醇。当然在调制辣油的过程中，需要掌握好恰到好处的技巧与火候，才能体现出“堂客家酸辣粉”其独特的香味。

"Tang Hakka hot and sour noodles" is a snack brand of Chongqing GuBo culture and Media Co., Ltd. which is mainly engaged in hot and sour noodles popular in Southwest China. "Tang Hakka hot and sour noodles" originated from a family near the fishing city of Hechuan, Chongqing, in the 1102 years of the park. Because of his intimate and considerate husband, he went to pick up his wife's home food. Since then, his husband changed to sell hot and sour noodles, named "Tang Hakka" to make it famous all over the world. The term "Tangke" is a proper appellation for one's wife in Chongqing. In Chongqing, Tangwu is a place to worship the ancestral tablet, a sacred place, and a place for the family to discuss and make decisions, which proves that the husband's family does not treat the wife as an outsider, but directly invites her to the Tangwu. After all, it is a foreign surname and does not share the same ancestor, so it gives a title of "guest", which is called "Tangke", and the leader of the house refers to the head of the family, which shows the treatment and status that Chongqing men give to their mother-in-law. Hot and sour powder is a folk snack in Sichuan and Chongqing. It has the characteristics of hemp, spicy, fresh, fragrant, sour and not greasy. It is deeply loved by the people, especially because of its name of hot and sour taste. The main powder of hot and sour powder is made of sweet potato powder and Euryale powder mixed in proportion and then leaked by traditional handicraft. Hot and sour powder is mainly divided into dry powder and wet powder. The production of dry powder is relatively simple and convenient. At present, it is widely used in the production of dry powder. "Tang Hakka hot and sour powder" is a relatively complex wet powder preparation process, but its fresh, soft, glutinous and chewy taste makes it stand out from the traditional hot and sour powder. The seasoning control of the wet powder should not only be numb but not bitter, spicy and not dry, but also be fragrant, thick and aftertaste. After eating, the mouth will be fragrant, and the soup color will be red and bright. In addition to the tedious powder leakage process, the unique seasoning method of "tanghakka hot and sour powder" is also very important. The seasoning of tanghakka hot and sour powder is mainly made of red oil and hot pepper, Shanxi Zilin vinegar, minced rice and Nanchong winter vegetables, etc. specially prepared by tanghakka, and then with zhangfei beef foam as the miscellaneous sauce, combined with the crispness of fried and dried peanuts, the delicious taste of "tanghakka hot and sour powder" is like a tiger Add wings. Hot powder soup is made of thick white soup boiled with fat intestines, pig ears, etc.; hot pepper will be prepared with different spicy degree according to the regional taste habits and natural conditions, as well as the production method, material quality and production. In order to ensure the harmony of this kind of spicy, we choose "bullet head" to mix the spicy degree, and then use "two gold bars" and bell pepper to mix the spicy oil. After this mixing, the spicy taste is really spicy and delicious, thick and mellow. Of course, in the process of cooking spicy oil, you need to master the right skills and heat, in order to reflect the unique flavor of "Tang Hakka hot and sour powder".

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