What are the local delicacies that you must eat when visiting Meishan?

〖Specific question〗When in Meishan, what are the local delicacies that you must eat?

〖Three Views from Far Away〗 When friends from far away arrive in Meishan, they can choose one or two of the following foods to fulfill their friendship as landlords.

One is Dongpo elbow, Dongpo fish, Dongpo meat (Munduner meat), Dongpo kimchi, Xiuwen old duck soup, Jinfeng mutton, Xiulan spicy hotpot, longan cake, bald man Zijiangya, Pintai and Daqu. The second is Danling frozen cake, Chougan (Shiranui), Caobaniang rice and bean noodles, Liu chicken, and Zhangchang liquor. The third is Hongya Bobo Chicken, Wanwaner Mutton, Pingaomiao Baijiu, and lives in Qiliping, Wawushan. The fourth is Pengshan sweet-skinned duck, beauty finger grapes, and Pengzu white wine. The fifth is Renshou Zhangsan sesame cake, Caojiali, Wengong loquat, Jiudaoguai Qingjian, Heilongtan big carp, and Lingzhou Daqu. The sixth is Qingshen crucian carp soup, Ganjiagou ponkan, etc.

Hello, during this period of living in Meishan, I like this city more and more.

I think Meishan, a thousand-year-old city, really has a lot of delicious food.

You know, our country’s famous poet and gourmet. Mr. Su Dongpo is from Meishan. When mentioning Su Dongpo, everyone will definitely think of Dongpo elbow. Dongpo pork elbow is fat but not greasy and has a long aftertaste.

So, when you come to Meishan, you must eat Dongpo pork elbow. In addition, Pengshan District’s sweet-skinned duck is also very famous. The sweet duck in Pengshan is different from that in Leshan. The sweet-skinned duck in Leshan has a thick layer of sugar, while the sweet-skinned duck in Pengshan only has a thin layer of sugar on the surface. And the more you chew it, the better it tastes.

So when you come to Meishan, foodies must remember it. Dongpo elbow and Pengshan sweet-skinned duck make me want to eat them again.

When you come to Meishan, Sichuan, you must eat this delicacy. Do you know what it is? Have you tried it?

Speaking of Meishan, there are two delicacies that are indispensable. , one is Dongpo elbow and the other is Dongpo kimchi. Dongpo pork elbow is fat but not greasy, soft and chewy, and is loved by both adults and children. Dongpo kimchi tastes salty and sour, with a crispy taste. Sometimes I wonder if Dongpo’s kimchi is made for Dongpo elbows, just right to relieve fatigue and go with meals.

Then there are Meishan Danling’s frozen cakes, Pengshan’s sweet-skinned duck, Renshou’s mutton soup, Hongya’s Bobo chicken, Qingshen’s white-cut chicken… These are all very famous local snacks. , if you go to Meishan, you must try it.

In addition, Meishan Water Street is now very beautiful. If you have the opportunity, you can also go shopping on the Water Street and experience the local folk customs. The best way to go is to go for two days and one night. Eat Meishan’s delicious food during the day, and the water street will be very beautiful at night when the lights are on. Just be aware that there are a lot of people on Water Street.

Moreover, Meishan is not very far from Chengdu, just over an hour’s drive away. It’s really nice to go to Meishan on weekends.

Local delicacies that must be eaten in Meishan

1. Renshou mutton soup

Soup is the most distinctive dish of Renshou, which is different from Jianyang, The methods are practiced in Chengdu, Huayang and Weiyuan, among which the secret method passed down by the Liao family in Aoling is famous. The recipes of Renshou mutton soup are all carried forward and followed on this basis, forming certain regional characteristics.

2. Pengshan sweet-skin duck

Pengshan sweet-skin duck is made from healthy young ducks, with exquisite auxiliary materials and refined by traditional techniques. Bright color, rich crispy taste, moderate saltiness, crispy skin and sweet taste, tender meat, smooth entrance and unique flavor.

3. Dongpo kimchi

In Meishan, known as "Chinese pickled cabbage paradise", sauerkraut is indispensable in the special delicacies. Among them, Dongpo kimchi is more famous, it is also called pickled cabbage. Radish, a native product of Dongpo District, Meishan City, Sichuan Province, and a national geographical indication product. It is a typical Sichuan pickle, with salty and sour taste, crispy taste, bright color and fragrant aroma

4. Tengjiao Bobo Chicken

This chicken uses green peppercorns (in Hong Kong). Ya and Emian, etc. have a small production volume) and the cold pot skewers are made with oil. The broth is light and slightly yellow, and it looks fresh and delicious at first glance. No one has reacted to it. Pick up a bunch and put it in your mouth to savor it carefully. The numbing and spicy taste of green peppercorns sticks to the chicken breast, giving a slight irritation to the taste. It is completely different from the obvious simplicity of ordinary peppercorns. The design makes the inside of your mouth numb, leaving no residual discomfort after you enjoy it.

5. Dongpo elbow

Dongpo elbow is a traditional famous dish made by Su Dongpo. Meishan's Dongpo elbow production is much improved compared to Su Dongpo's method. First of all, when selecting ingredients, only choose pig trotters, wash them and put them in water to stew until they are eighty-red, then pick up the elbows. Then steam it in the steamer. After degreasing twice, the elbow has reached the point where it is fat but not greasy, and cakey but not rotten.

The prairie roasted lamb leg opposite the Red Cross Hospital on Chibi Road is also very delicious!

Dongpo pork elbows, Dongpo pickles, longan cakes, frozen cakes, and of course fruit Shiranui, Harumi, Ehime, etc.

After seeing everyone saying so much, I will continue I would like to add a shop called Yishang Hot and Sour Duck Palm Hot Pot, which tastes very good

Meishan has Dongpo Pork, Longan Crispy, Pengshan Sweet-skinned Duck, and Danling frozen cakes! I think our Danling's rice tofu and jelly are still delicious, and there is also what we Danling people call Guza, which is a must-have on the nine bowls of Microclimate. I haven't made it for several years, but now it's starting again. It's necessary. Only fellow chefs with many years of experience can master the original taste, which is also the taste I miss most when I was a child. In fact, there are so many snacks that I will tell you slowly