The specialty of northeast Sichuan

Sichuan specialty Mengding tea new pickles Yibin Zhusun Sichuan pepper kiwi fruit Cangxi Sydney Shatian pomelo Cangxi Sydney Pixian douban Jiajiang bean curd Jiangjin honey candy spiced beef jerky Hechuan peach slices Cordyceps Yi nationality characteristic lacquerware traditional Chinese medicine: Radix Paeoniae Alba traditional Chinese medicine: Radix Aucklandiae traditional Chinese medicine: Huanglian ear root specialty-Sichuan dried salted duck specialty-Chinese kiwi Sichuan sausage Chengdu: Wenjun wine, Wupang duck, Yuanbao chicken, Sichuan pickles, Quanxing Daqu wine, halogen lacquer products, porcelain. Yibin: Yibin Miansu, Yibin Wuliangye. Luzhou: LU ZHOU LAO JIAO CO.,LTD Co., Ltd., 1573, Ba Huang, Luzhou Longan, Luzhou Litchi, Gu Lin Spicy Chicken. Others: Sichuan Ganju, Hechuan Dahongpao, Luzhou Longan, Aba Apple, Tongnan Huangtao, Jinchuan Sydney, Shejiang Litchi, Carya cathayensis, Musk, Paeonia lactiflora, Eucommia ulmoides, Cordyceps sinensis, Gastrodia elata, Radix Angelicae Dahuricae, Radix et Rhizoma Rhei, Fructus Toosendan, Radix Aucklandiae, Bulbus Fritillariae Cirrhosae, Yujing, Radix Aconiti Lateralis, Alismatis Rhizoma, Chuanxiong, Rosaceae, Carthami Flos, and Chuanmingshen. Sichuan vermicelli, Tianfu peanut, Xufu rotten egg, Xufu fragrant oil, Jianmen ham, Guanghan silk-wrapped rabbit, dyed mountain bamboo curtain, Anyue bamboo mat, bamboo rattan, Nanchong bamboo curtain painting, Songbi, Huili green pottery and Guangyuan Baihua stone carving. Northeast China is rich in specialty resources, and the three treasures (ginseng, velvet antler and mink) in Northeast China are well-known at home and abroad. The specialty of the three northeastern provinces, such as ginseng antler, is called "foreign girl" in the north, but never "flower girl". According to reports, the north is called "foreign girl" and "sweet girl", while the south is called "shy fruit" and "smiling fruit". Other strange names are made up by vendors themselves, as well as special snacks such as braised pork and fried powder! Nanbu county crisp sweet pomelo, a specialty of Shuangnanchong, is a citrus variety with early maturity. Beautiful fruit shape, large and thin skin, crisp slag, moderate sweet and sour, rich aroma, high soluble solids, less multi-core juice, rich nutrition, unique flavor and excellent quality, which are deeply loved by consumers. 1989 participated in the national high-quality fruit appraisal, ranking third after Wendan and Mizhou, and was awarded the title of high-quality product by the Ministry of Agriculture. 1993 was also awarded the Science and Technology Star Award for Invention and Creation by the China National Division of the United Nations Technical Information System. The southern county party committee and government have listed crisp fragrant pomelo as the pillar industry of the county's economic development, and decided to develop 654.38+4 million crisp fragrant pomelo on a large scale at the end of the Eighth Five-Year Plan, with a total output of 200 million kilograms and a total output value of 400 million yuan. Baoning sugar steamed buns Baoning sugar steamed buns is a famous food in Langzhong city. It was created by Ha Gongkui, a Hui technician in Qing Dynasty. According to Langzhong County Records, "Baoning wheat flour is the most famous. It is made of southern wheat ground into flour, sieved and steamed into steamed bread, which is called steamed buns. Travelers carry thousands of miles away, although the mold is dry and the steam is moving, the color, smell, taste and shape are the same. Foreign merchants buy more steamed buns as feed than county towns. " White sugar steamed bread is now produced by more than ten pastry factories. In the competition, the quality is gradually improved and the color varieties are constantly updated. In addition to mass production of steamed buns, we also produce steamed buns with various patterns, such as Erlong Play Ball, Qing Ji Carp, Birds and Animals, Tower-shaped Shoutao, etc. The white sugar steamed buns are as white as snow, soft, chewy and non-sticky, kept in cold storage, crisp and refreshing, sweet in taste and rich in osmanthus fragrance. The steamed bread steamed with white sugar does not have the alkaline astringency and odor of miscellaneous bacteria of ordinary Chinese steamed bread, nor does it have the slight acidity of western bread. Chinese and foreign people admire and beg for food. Songhua preserved egg Songhua preserved egg is a famous specialty of Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of high quality. Eggs are easy to shell, the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is watery with a little sugar heart. In recent years, it has created an egg with bright colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. 1982, Nanchong Songhua preserved egg won the second place in the export food quality appraisal meeting of Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade held in Luojiang, and won the first place in the Sichuan food system quality appraisal meeting. 1984 this product is exported to Beijing, and is known as "the best preserved egg in Jialing". At present, products are exported to Southeast Asia and other major cities in China. Baoning beef Baoning beef, also known as Zhang Fei beef, is a famous food in Langzhong city. It was well-known during the Qianlong period of the Qing Dynasty and has a history of more than 200 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation was better since then, and it has never failed. Baoning beef is divided into raw beef and cooked beef. Raw beef jerky, also known as air-dried beef, is refined through pickling, smoking, air-drying and secret storage. Cooked beef is made from lean meat by soaking, loosening meat, pickling, flavoring, cooking and drying. Baoning beef jerky is ruddy in color, moist and bright, tender in meat quality, compact in texture, not dry, not soft or hard. Eating it, salty and palatable, all five flavors are fragrant, and it has a strong mountain game, which is the top grade of banquets and fine wines. North Sichuan bean jelly has been famous for its unique red, spicy, mellow, fresh and cool Sichuan flavor since it came out in the late Qing Dynasty. At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work. North Sichuan bean jelly is famous not only for its unique production, but also for its exquisite ingredients. The main ingredients are red oil mixed with pepper, pepper, ginger, onion leaves, rock sugar, garlic paste with selected garlic, which can be described as full of color, flavor and unique flavor. Yingshan salted duck has fresh meat and smooth color. It has strong fragrance and good taste, and meets the national hygiene standards. Golden color, crisp outside and tender inside, rich in winter flavor, fat but not greasy, with local characteristics,/kloc-0 won the gold medal of "Tianlong" Cup in Nanchong Food Expo in September, 1999. Songhua preserved egg Songhua preserved egg is a famous specialty of Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of high quality. Eggs are easy to shell, the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is watery with a little sugar heart. In recent years, it has created an egg with bright colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. 1982, Nanchong Songhua preserved egg won the second place in the export food quality appraisal meeting of Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade held in Luojiang, and won the first place in the Sichuan food system quality appraisal meeting. 1984 this product is exported to Beijing, and is known as "the best preserved egg in Jialing". At present, products are exported to Southeast Asia and other major cities in China. Zhang Fei beef "Zhang Fei beef" should be called "Baoning beef jerky". Beef jerky is black in appearance and red in heart, which reminds people of Zhang Fei, the general stationed in Shu Lang during the Three Kingdoms period, so some people call it "Zhang Fei Beef". With the development of tourism in Langzhong, the name "Zhang Fei Beef" has even overshadowed its original name "Baoning Beef Dried" and is widely known. Beef jerky is not hard, moist but not soft, ruddy and translucent, delicious, salty and light, with a long aftertaste, which can be described as good in color, flavor and taste. It is suitable for all ages, has no harm to teeth, is rich in nutrition, and strengthens muscles and bones. Or give gifts to relatives and friends, or have a picnic, or serve food at a banquet, or drink gracefully, savor it carefully, and swallow it slowly, so as to have a special flavor. 19 12 was rated as "first-class food" in Sichuan province. In recent years, it has won the "Excellent Product Award" for many times. /kloc-0 won the bronze medal in the first national food Expo in 1988, and/kloc-0 won the gold medal in China in 1995, which sold well in more than 20 provinces and cities in China. Baoning beef jerky is made of top-grade tenderloin (lean meat on beef leg) as raw material, cut into cubes of about 1 kg, deboned, marinated with salt and spices, then repeatedly rubbed hard to squeeze out blood and water to make the meat crisp and delicious, then put it in a crock and seal the jar. It takes about four days in summer, and it comes out in autumn and winter. Then, blacken the meat noodles with paraquat (commonly known as "pot smoke ink"), cook them with strong fire for four or five hours, and blanch them in boiling water. Baoning Vinegar Baoning Vinegar is a traditional famous product in Langzhong and one of the "Four Famous Vinegars" in China, with a history of more than 300 years. Baoning vinegar takes rice, corn and bark as raw materials, and more than 70 kinds of Chinese medicines such as Amomum villosum, Amomum villosum, Coptis chinensis and Eucommia ulmoides as starter medicines. Baoning vinegar is brownish red in color, soft and rich in sour taste, and has the functions of sterilization, cold prevention, appetite strengthening, heart-clearing and lung-benefiting, blood pressure lowering and appetite stimulating. There is a saying that "Sichuan food has no customers without Baoning vinegar". Besides, Baoning vinegar is the only "medicinal vinegar" in China, which has the function of preventing cancer and inhibiting diseases. No one has suffered from cancer near Baoning vinegar factory for decades. In recent years, two major vinegar industry groups in Langzhong (Baoning Vinegar Company and Langzhou Vinegar Company) have successively developed "Vinegar Beauty" (a fashionable functional beverage made of vinegar), "Lady Beauty Vinegar" (with the effects of promoting blood circulation, caring skin and resisting aging) and "Mulberry Vinegar" (which has auxiliary protective effect on chemical liver injury and can solve the problem. Vinegar was originally a condiment, but in the "vinegar city" of Langzhong, vinegar has been regarded as a beverage. Since Langzhong people first opened the "vinegar bar", vinegar bar has been popular all over the country. Baoning vinegar is made from more than 70 kinds of Chinese herbal medicines by koji-making, and its functions of beauty beauty, anti-aging, regulating blood pressure, diluting blood quality, sterilizing and anticancer, and protecting liver and stomach are increasingly recognized. Health care functions are becoming more and more perfect and prominent. As the citizens of Langzhong, who have the reputation of "China Vinegar Capital", they feel more fully and concretely about the health care function of vinegar in the long-term vinegar making process. At present, there are dozens of "vinegar bars" in Langzhong City. There are more than 20 kinds of beverage vinegar series in Langzhou, such as Baoning vinegar, Vinegar Beauty, Male Silkworm Moth vinegar and Mulberry vinegar. Customers make demands according to their own needs, and the concoctor will concoct different flavors of chicken tail vinegar according to the best vinegar.

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