What's delicious in Cangxi, Guangyuan?

Chicken slices with white jade (floeer w/Chicken Slices)

Ingredients: chicken breast 250g, fresh chrysanthemum100g.

Ingredients: 8 egg whites, 60g bean flour, 2g ginger, 7g onion and 4g garlic.

Seasoning: salt 3g, broth 450g, cooking wine 5g, refined oil 50g.

Step by step:

1. Wash the chicken breast and beat it into a paste, add the broth, and mix the egg white, salt and bean powder into a paste for later use.

2, ginger, garlic slices, onion cut horse ear type, chrysanthemum broken petals washed.

3. Spread the minced chicken into chicken slices with low fire, put them in fresh soup (until spread out), then boil them with high fire, take out the chicken slices and cut them into prismatic slices with uniform size.

4. Stir-fry the wok with refined oil, add ginger and garlic slices, add onion and stir-fry, add broth with salt and cooking wine, add chicken slices to taste, then add half of fresh chrysanthemum petals, turn them evenly, hook a little bean powder, put them in one end of the tray, decorate flowers and leaves at the other end, and sprinkle the other half of chrysanthemum on the chicken slices.

Bright color, light taste, smooth and tender taste, innovative use of traditional dishes.

Guangyuan specialty-Jianmen ham;

Jianmen ham-a famous product in Jiange County. Originated from Jinhua ham in Zhejiang. 1980 officially put into production. The material selection is exquisite, the technology is unique, and the finished product has good color, fragrance, taste and shape. 1988 won the "Silver Award" of China Food Expo. Technology: The production time of Jianmen ham is generally the best in beginning of spring from the first year to the second year of the winter solstice. Choose pig hind legs with thin skin and thin feet, and the leg fat is fresh. When curing, use 8 kg of salt per 100 kg of fresh leg meat. At room temperature, salt is generally used for six times. Sprinkle it once a day. Wipe off the old salt and sprinkle new salt every time, so that the salt can be sprinkled evenly and packed neatly in a certain order for inspection. When the leg meat is cured. Just wash it in time. Sun your legs for 5-6 days in winter and 4-5 days in spring until your skin is tight and red. After the legs are dried, they are fermented for 2-3 months. The hanger time is generally around the Qing Dynasty. After the fermentation is completed, take them off the shelves one by one and set them. After trimming, hang it on a shelf to continue fermentation. Take it off after midsummer, which is the finished product.

The famous product of Guangyuan-walnut cake;

Guangyuan Walnut is famous for its big head, thin skin, full seeds, moderate color, rich and delicious flavor, easy kernel picking and high kernel yield. Walnut crisp is made of good walnut kernel and sesame seeds. The fermented noodles are coated with pepper and salt to make round cakes and baked in the oven. If it is rolled into thin slices and baked, it is called "crispy". Features: "Walnut Crisp" is crisp and fragrant, golden in color and very delicious.