Chongqing’s specialties

Some cultural and dietary products that Chongqing is particularly famous for. Including: Rongchang folding fan, Old Sichuan Dengying beef, Liangping pomelo, Shu embroidery, Yile brand small bacon, Huangsha white pomelo, Shixian Taibaijiu, Yangjiao pear, Three Gorges stone inkstone, Yongchuan preserved egg, coptis, Gastrodia elata, Jiangjin rice candy, Eucommia ulmoides, Codonopsis pilosula, Jiangjin Guanggan, Baishiyi salted duck, Longfeng cake, Hechuan peach slices, Beijing sauce style pork, Revlon koji wine, Di Nu Daqu and so on.

Rongchang Craft Pottery

Chongqing Rongchang ceramics industry developed from rough pottery during the Qianlong period of the Qing Dynasty, to "mud essence" during the Xianfeng period of the Qing Dynasty, and then to carvings, colors and patterns during the Guangxu period. The glaze and underglaze color of the Republic of China; in terms of kiln shape, it developed from Zengzi kiln and Tong kiln to ladder kiln; the fuel is mainly pine firewood. After liberation, the firewood kiln developed into a coal kiln. In terms of glazing, the colored glaze decoration since the Tang and Song Dynasties has been inherited, and various glaze colors have been developed.

The clay used is fine and dense, has strong plasticity and good sintering performance. The made craft pottery products have crisp and pleasant sound when struck, beautiful and exquisite shape, smooth enamel, simple and generous decoration, which are both practical and beautiful.

Jiangjin Guanggan

Chongqing Jiangjin began to cultivate Guanggan as early as the Kangxi to Qianlong years of the Qing Dynasty. It has a history of 300 years and is one of the three major citrus producing areas in the country. First, it is known as the "Hometown of Citrus". Varieties include: Jin Orange, Pioneer Orange, Rock Tang Orange, Jinhua Orange, Spring Orange, May Red, etc. Jincheng pulp is tender and sludged, with moderate sweetness and sourness, strong flavor and juiciness, with a slight aroma. The fruit has more edible parts, more juice, and less seeds. Pioneer orange has a slightly lighter orange-red color, sweet and sour flavor, strong flavor and aroma, and slightly more seeds. In addition, Jiangjin also has rock sugar mandarins and tongzi mandarins with thin skin, tender flesh, and sweet taste; late-ripening sweet oranges "May Red" and Qingbo summer oranges that bloom in the first year and mature in April of the following year; some are crispy in texture, sweet in taste, and durable. Storage and transportation of red-skinned tangerines and yellow-skinned tangerines.

Fuling mustard

Fuling is located at the confluence of the Yangtze River and Wujiang River. This place produces a kind of green cabbage head with well-developed stems and papillary protrusions under the petioles. During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened the "Rongshengchang" sauce garden in Yichang, Hubei. The man he hired, Deng Bingcheng, selected thick-fleshed and tender green cabbage heads, let them blow in the wind until they were semi-dry, added salt, kneaded and marinated them, then used a wooden press to squeeze out the salt water and the sour water in the vegetables, then put the seasonings on them and sealed them in a jar. This kind of vegetable processed with wood press is named "pickled mustard". Because of its unique flavor of crisp, tender, fresh and fragrant, it is very popular among the masses. At first, the Qiu family kept it strictly secret and made huge profits. Later, the pickling method gradually spread, and by 1935, mustard workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 jars, of which Fuling accounted for 250,000 jars. Therefore, "Fuling mustard tuber" became famous and has not yet been decline. Fuling pickled mustard is currently used as gifts for Chongqing's foreign exchanges, and many people at home and abroad like it very much. Spicy and refreshing, it is the first choice for meals.

Wulong Ramie

Ramie is produced in all regions of Chongqing, especially in Wulong, where there are many varieties and the quality is good.

Wulong ramie has the characteristics of long fiber, strong tensile strength, elasticity, fast absorption and dispersion of moisture, strong corrosion and mildew resistance, fast heat dissipation and non-conductivity. It is an excellent raw material for the textile industry and national defense. , necessities for fishery production.

Wulong Dried Beans

Dried Beans is a famous specialty of Chongqing. It is said that the natural spring water at the foot of Fairy Mountain is absorbed by the gentle breeze of Wujiang River, and hundreds of years of traditional craftsmanship are combined to obtain nutrients. The results of health care research are finally condensed into this smooth and fragrant folk product. Spicy is the best in Sichuan cuisine. Dried lady's finger is one of Chongqing's special delicacies. It has appetizing effects and is a must-have for home travel.

Dianjiang Palm Bamboo Walking Sticks

The palm bamboo walking sticks in Dianjiang, Chongqing are made from perennial palm bamboo, which are burned, ground, polished and straightened into poles; and buffalo horns are selected. After sawing, burning, filing and polishing, the handle is made, and then the needle rod and handle are connected with silver-soldered copper turns.

Features: The product is tough and meticulous. Exquisite and practical, with golden bamboo pattern, smooth and bright, and simple color.

Sichuan long-kissed catfish

Also known as Jiangtuan. Fish meat is plump and greasy, fresh and delicious, and has good nourishing effect. "Ben Jing Fengyuan" records: "It can stimulate the appetite and reduce bladder water vapor. If the patient eats it, there is no concern about poisoning. It is also a beneficial food." "In particular, its swim bladder is particularly thick and can be dried into valuable fish maw, which has always been regarded as a delicacy.

Chicago chicken

It is produced in Chengkou, Chongqing.

Also known as pheasant, stone scale, stone frog, and spiny frog. The skin of stone chicken is thin and soft, dark brown, the meat is soft and tender, sweet and mild in taste, rich in protein, calcium and other ingredients, low in fat, easy to digest, and has high nutritional value. Food can clear fire, improve eyesight, and nourish and keep fit. effect. It can be steamed, stewed, roasted or stir-fried. After ripening, the skin and flesh are black and white, and the shape and color are very similar to black fungus. The food is smooth and sweet, tender and delicate, fresh and pure in taste.

Xiangshan Honey Cake

Produced in Zhongxian County, Chongqing.

According to legend, Xiangshan honey cake is related to Bai Juyi, a poet of the Tang Dynasty. When he was young, Bai Juyi escaped from the chaos in Jiangnan and had more contact and understanding of social life and people's sufferings. He served as a Hanlin scholar, but because he offended the powerful by submitting letters to discuss politics, he was demoted to Jiangzhou Sima, and was later transferred to Zhongzhou as the governor. One day, he was traveling alone incognito. Because he was tired from walking, he walked into a scone shop called "Ba Ji" and bought two scones to satisfy his hunger. However, they were very hard and unpalatable. Bai Juyi asked: "It is said that Ba Ji" Kee scones are quite famous, why are they of such high quality? "The owner is a young student.

He sighed and replied: "That was the fame of my parents when they were alive. When I died, I was very young and did not get their skills, so now it has plummeted." After Bai Juyi learned about this situation, he helped the young man make a sweet From then on, the delicious honey biscuits were welcomed by customers and the business flourished. Later, in order to commemorate Bai Juyi, the people of Zhongzhou named this cake "Xiangshan Honey Cake" after the poet's nickname "Xiangshan layman" in his later years. Since then, it has been passed down from generation to generation and has become a popular spot among people in Zhongxian County.

Its main raw materials are flour and honey sesame oil. The preparation method is to knead the dough first and then add honey and knead it into a dough. Then, the pan is greased with oil and baked. Bright yellow in color, full of fragrance, crispy on the outside and soft and sweet on the inside, it is loved by eaters.

Liang Ciba

Produced in Chongqing.

The preparation method is divided into three steps: 1. Wash the glutinous rice, soak it in warm water for two to three hours, drain the water, put it into a rice steamer, steam it over high heat, and then put the cooked rice into it. Put it into the rock nest. Pound the antler mushrooms into glutinous rice cakes and cover them with a hot handkerchief. 2. Mix sesame powder, honeyed osmanthus, white sugar and edible pink coloring to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. Place the glutinous rice cake on the chopping board to cool, then divide it into two halves, place half on the chopping board sprinkled with soybean flour, spread it out and flatten it into pieces, and spread the washing sand evenly on it. Cut the other half of the glutinous rice cake into pieces of similar size and thickness, cover it with sesame sugar, sprinkle it with sesame sugar, and cut it into pieces. It is characterized by good color and aroma, glutinous, soft and sweet, cool in the mouth and refreshing.

Shancheng Xiaotangyuan

Shancheng Xiaotangyuan is famous for its small size, thin skin, large filling, sweetness and smooth glutinous rice.

First select glutinous rice with full grains, remove impurities and wash out the sediment, soak it in clean water for 3-7 days. After the glutinous rice has swelled, stir in clean water, use a stone mill to grind it into powdery rice slurry, and then use Hang the slurry in a white cloth bag and hang it dry before use. Choose fat and tender pork fat. Cut into particles. Stir-fry the washed black sesame seeds until the sesame seeds are fragrant. Remove the outer skin of the sesame seeds and grind them into powder. Set aside. Soak the walnut kernels in boiling water, peel them, fry them in lard until fragrant, let them cool and then crush them. Crush sugar. Mix the processed pig fat, white sugar powder and black sesame powder and knead them well, make them into cubes, then slice them and sprinkle them with walnuts, then cut them into small pieces and roll them into balls to form the filling of glutinous rice balls. Add a little water to the dried glutinous rice flour and knead it evenly. Use your left thumb, index finger and middle finger to knead the glutinous rice balls thinly. With your right hand, place the filling center of the glutinous rice balls in the middle of the dough and knead it to seal. Roll it into a round ball to form a glutinous rice balls. Use a large pot to boil the water in the pot. After the water boils, add the glutinous rice balls. The fire should not be too big. Add cold water at any time to adjust the water temperature so that the water does not boil. After the glutinous rice balls surface, let them float for a while before serving them in a bowl.

Yongchuan Tempeh

Produced in Yongchuan, Chongqing. Remove the impurities and wash the soybeans with uniform particles, and soak them in clean water. When the soybeans are swollen and wrinkle-free and have a slightly hard core, put them in a bamboo basket to dry in the sun, and then cook the soybeans for 7 to 8 hours. , and simmer for two hours, then pour out the clinker to dissipate heat. The room temperature must be controlled, and the clinker is sent to the koji chamber for natural fermentation to allow it to ferment and form cakes. After the mucor mold grows out. Also turn the fermented embryo up and down once to promote even fermentation. The fermentation period is generally about half a month. The length increases and decreases with the temperature. After maturity, the fermented embryo is decomposed into granules, and then mixed with salt, sorghum liquor, fermented glutinous rice, etc., and put into a jar for sealing and storage. The finished product will be ready in half a year. Smooth and oily black, fragrant and loose.

Du Fu dried jujubes in Fengjie

Because Fengjie was called Kuizhou in the Tang Dynasty, Du Fu once lived here and planted jujube trees. There is a poem about "spreading jujubes in front of the hall to serve as a neighbor to the west", so Got its name. The main raw material is Yangshan fresh dates with white color and thick flesh. The processing steps are: soaking, boiling dates, soaking again, forming into greens, rock sugar, boiling, purifying, boiling syrup, boiling honey, letting stand, drying and disinfecting. Its color is like amber, its texture is like gold threads, it is crispy on the outside and moist on the inside, mellow and sweet, and turns into slag and separates from the core.

Mung bean noodles

Produced in Shizhu, Chongqing.

Mung bean noodles are made from mung beans, rice, green leafy vegetables, starch, and vegetable oil. When making, sieve out the mud and sand in the beans and then grind them. When grinding, fill the holes of the grinder to grind them slightly, then put them in a container and add water to soak them. The soaking time depends on the season: 1 day and night in winter and half a day in summer. When decanting the water, remove the bean skin. Soak the rice in water until it is crushed by hand and becomes powdery without a hard core. Drain off the water and set aside. Wash and chop the green leafy vegetables, mix them evenly with the soaked watercress and rice, then add an appropriate amount of water and grind them into a slurry, then add starch to the ground slurry and mix thoroughly. Firewood is the best. When the pan is 30% hot, brush the pan with vegetable oil mixed with water. Then scoop a spoonful of mung bean milk and spread it in the iron pan. When the mung bean dough is eighty-done, turn it over and bake it for a while. Take it out and put it on the pan. On top, overlap each other and spread them out to dry, then cut into uniform noodles. When eating, first put the ingredients in a bowl, then put the cut mung bean noodles into a colander, blanch them in boiling water for a few seconds, take them out and put them into a bowl before eating.

Mung bean noodles are soft but tough, light green in color, fragrant with beans and vegetable juice, rich in nutrients, high in quality and low in price.

Youyang spicy beef slices

Produced in Youyang, Chongqing. It is made of yellow beef as raw material, with salt, soybean oil, rape oil, koji wine, sugar, chili pepper, Sichuan peppercorns, and local medicinal materials and spices are selected and seasoned according to the formula proportion. During production, select leg meat, remove bones and tendons, cut into regular pieces along the fiber, rinse with water to remove blood, water and dirt. After boiling for 20 minutes, take it out and set aside the original soup. After the meat is cool, cut into even slices.

Put various ingredients into the original soup and simmer until a certain consistency, then add the beef slices and cook until the juice is reduced. When the juice is dry, take it out of the pot. Then pour the cold cooked meat slices into the hot edible vegetable oil pan and fry. , take it out to cool when it is moderately crispy, and spread evenly with spices to get the finished product. The appearance is purple-red and transparent, spicy and spicy, crispy, thin and not tooth-filling, has a long chewing taste, is appetizing and attracts food, and has a long shelf life.

Yongchuan Sausage

Wash Junzhen fresh pork with warm water, cut the lean meat into dices the size of peas, the fat meat dices are about half the size of the lean ones, then add the ingredients and mix Pickle. Add salt, white wine, pepper powder, ginger powder and other spices to the meat and mix well. It can be poured into selected and washed pig casings. When filling, prick the casing with a needle to expel the air, and make a knot every 12 to 15 cm. The filled sausages are washed with warm water, hung on a bamboo pole, and baked on a fire kang for two days. When baking, turn it in time and keep the temperature of the kang at about 600C to prevent oil from running out. The processed sausage should be dry, firm and elastic, with bright or dark red color in the lean meat and milky white and transparent color in the fat meat. The finished product is distinctly red and white, delicious and refreshing, and is suitable with food and wine.

Jiangbei Bear Duck

Produced in Chongqing.

Jiangbei Bear Duck began in the reign of Emperor Xuan of the Qing Dynasty. At that time, there was a small vendor named Xiong and Hanjiang in Jiangbei, Chongqing, who often sold smoked duck in the streets and alleys. The duck he made was golden in color, tender in texture, and delicious in texture, and was very popular among eaters. By the 1940s, many pubs and restaurants were vying to place orders with Xiong Hanjiang. From then on, Jiangbei Bear Duck became famous, business was booming, and many traders imitated it. In order to maintain his credibility, Xiong Hanjiang cut three characters "Xiong Hanjiang" out of gold paper and pasted them in the glass cabinet. Therefore, it is also known as the "Golden Characters Bear and Duck".

This kind of duck has a beautiful appearance, a shiny oval shape, a dark brown or brown surface, crispy skin and tender meat; after cutting, the inner meat is light red, the fat is light yellow, and the layers are distinct; when eaten, It is fragrant and refreshing, with a rich aftertaste, and has the unique flavor of Sichuan roast duck.

Baishiyi Salted Duck

Produced in Ba County, Chongqing.

Baishiyi salted duck is produced in Baishiyi, Ba County, a suburb of Chongqing. At first, the salted duck was mostly processed at home, and the products were mainly sold to local taverns. Later, they were gradually sold to large and small taverns and docks in Chongqing.

Baishiyi Salted Duck has strict selection of ingredients, fine production and unique formula. This kind of salted duck is made from about two and a half kilograms of fat ducks produced that year. After being slaughtered, stripped, gutted, and exposed to moisture, it is then made with more than ten kinds of salt, pepper, pepper, star anise, sugar, and spikenard. The seasoning is repeatedly pickled, 18 to 20 hours in summer and 35 to 40 hours in winter; wipe off the dirt from the pickled duck, spread it with bamboo slices, and air-dry it for 3 to 4 hours in summer and 8 to 10 hours in winter. hours; then, ignite the chaff and smoke it for 40 to 50 minutes. After baking, apply sesame oil on the outside, package it, and then leave the factory for sale. Since this kind of salted duck is half-cooked, it is not suitable to be stored for a long time. It can be stored for half a month to a month in winter; it can only be stored for about two days in dog days.

Baishiyi Salted Duck is shaped like a cattail leaf, golden in color, fragrant and delicious, with an endless aftertaste. There are many ways to eat it, including steaming, boiling and stir-frying, all of which are delicious.

Jiangjin Baijiu

Produced in Jiangjin, Chongqing.

First, soak the whole grains of sorghum in boiling water, cook to gelatinize, and let it cool; then culture the bacteria to saccharify, continue the fermentation, and distill the wine at a constant temperature at regular intervals; then, it is aged and esterified to make the wine more mellow and plump. ; Final inspection, blending and bottling. The entire process implements the three requirements of uniformity, transparency and adaptability. The wine is clear and transparent, pure and free of impurities, mellow and fragrant, with a sweet aftertaste

Yongchuan Sorghum Liquor

Produced in Yongchuan, Chongqing.

Select high-quality sorghum, and then soak it in clean boiling water. After initial steaming, simmering and re-steaming, appropriate amount of medicinal koji is used to incubate bacteria. The large bottom sorghum is added to the continued sorghum and mixed with mud to seal it. The solid is fermented at low temperature and slow fire Distill, cut off the ends during filtration, inspect the resulting wine, seal it in an earthen jar and store it for half a year to one year, and then filter and blend it. The wine is colorless and transparent, with no precipitation, pure and mild ester aroma, mellow, sweet and soft, refreshing and delicious.

Tianfu Peanuts

Produced in Jiangjin, Chongqing.

"Tianfu Peanut" looks like an eagle's beak, with a thin body and a hunchback. The processing and production of Tianfu peanuts requires nine steps, including raw material selection, soaking, washing, salt boiling, baking, selection, packaging, sealing, and warehousing, all of which are indispensable. The particles are basically the same size, evenly salty, crispy and delicious, and rich in nutrients. The nuts are red in color and have white flesh, unique preparation method and excellent quality.

Du Fu dried jujubes in Fengjie

Because Fengjie was called Kuizhou in the Tang Dynasty, Du Fu once lived here and planted jujube trees. There is a poem about "spreading jujubes in front of the hall to serve as a neighbor to the west", so Got its name. The main raw material is Yangshan fresh dates with white color and thick flesh. The processing steps are: soaking, boiling dates, soaking again, forming into greens, rock sugar, boiling, purifying, boiling syrup, boiling honey, letting stand, drying and disinfecting. Its color is like amber, its texture is like gold threads, it is crispy on the outside and moist on the inside, mellow and sweet, and turns into slag and separates from the core.

Dianjiang pickled melon

Produced in Dianjiang, Chongqing.

Using local high-quality flower melons and homemade wheat sauce as raw materials, the flower melons are punched in advance and marinated in lime brine to form melon embryos. Then put the melon base, koji yellow and refined salt into the vat in batches at the same time, pour the vat and smooth the melon every day to make the surface appear candied date pattern.

At this time, the koji yellow has also been gelatinized. After being exposed to the sun and night dew, it is fermented at room temperature to promote the decomposition of koji enzyme; the melon body is fully dehydrated and expelled from the brine, and the sauce is absorbed and penetrated. The melon body shrinks due to the discharge of brine. It also expands by inhaling the sauce. After about two months, the melon paste is cooked and the finished product is ready.

Dianjiang Niujiao Smoking Set

Produced in Dianjiang, Chongqing.

This smoking set was created in the early years of the Republic of China, when cigarettes appeared on the market. The craftsmen who originally made hookahs for smoking shredded tobacco adapted to market changes and the needs of smokers and created long and short hookahs that combined horn, bamboo and copper. The tobacco stick came out and became quite popular. Solid texture, beautiful shape, fine production, bright color, small and exquisite, light and practical.

Red plum

Produced in Qijiang, Chongqing.

Red plums are widely used, both edible and medicinal. The fruit contains citric acid, stearic acid and vitamin C. Plums can be processed into tangerine peel plums, dried plums, dried sugar plums, candied black plums, juice plums and other fruits, which are good raw materials for preparing refreshing drinks in summer. Immature plums contain picric acid, hydrogen acid and other substances, which have medical value and can treat internal and external symptoms. Black plum is used as an astringent, can treat dysentery, vomiting, and relieve fever. The fertilizer inside the decoction can repel roundworms and can also be used as a dyeing medium. The ears are large, the nucleus is small, the flesh is thick, and the quality is good.

Fengdu mustard

Produced in Fengdu, Chongqing.

Used as raw material, cabbage heads, which have fat, tender and juicy tuber-shaped stems, are commonly known as cabbage heads. The processing method is to select tender, good-shaped and fresh green cabbage heads, peel, skewer, dry, pickle, store, pickle again, press, trim, pick tendons, shape, grade, wash and mix. It is made through the processes of filling, loading and sealing. Trim and shape, filter the salt water, then mix with salt, fine sea pepper noodles, Amomum villosum, white pepper, star anise, kaempferia, fennel, licorice, dried ginger, Sichuan pepper and other rare plant spice powders, and seal in a pottery jar for fermentation. The product is green in color, bright red in hot pepper powder, uniform in shape, crisp and tender in texture, rich in flavor, salty and palatable, not soft after being cooked, and becomes more fragrant after being stored for a long time. The nutritional value is very high. Helps digestion, relieves greasiness, and increases appetite.

Kaixian spicy bean paste

Produced in Kaixian, Chongqing. Wash the high-quality aged broad beans and fry them briefly in a pot, then soak them in water for 10 hours. Peel off the shells, sprinkle in flour and mix well. Steam the broad beans over high heat in a cage until thoroughly cooked. Take it out of the cage and spread it out in a dustpan. After cooling, cover it with yellow wattle leaves or other leaves, and then let it ferment naturally for a week in a hot and humid environment. When a dense layer of "yellow coating" forms on the surface, dry the beans with yellow coating in the sun. Add refined salt, white sugar, white wine, minced ginger, minced garlic, Sichuan peppercorns, cold boiled water, minced fresh red pepper, and lettuce seed oil into a basin, mix well, put it into an airtight anaerobic "urn", and ferment for more than two months. It becomes a spicy bean paste with a unique flavor, which can be used at any time and can be stored for a long time. It is golden red in color, spicy and mellow, has a thick salty taste, moist and bright oil, and has a wonderful flavor. It is widely used in various cold and hot dishes and snacks.

Pickled pepper chicken feet

Pickled pepper chicken feet is one of the most popular snacks in recent years. It is famous for its spicy and flavorful taste, tough skin and fragrant meat. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation. The production process is rather particular, so that the spicy taste of pickled peppers can penetrate into the chicken feet. Authentic pickled pepper chicken feet are plump and white, and the bones and flesh are fragrant when chewed, and have a strong flavor-enhancing effect.

Golden Horn Brand Old Sichuan Spiced Beef Jerky: Founded in 1937.

Baishiyi Salted Duck: It is named after it is produced in Baishiyi Town, Ba County, and has a history of more than 100 years.

Shuangjiang brand Bear Duck: produced by Chongqing Jiangbei District Food Company Bear Duck Factory. Founded in 1909

Yongchuan Preserved Eggs: Created during the Daoguang Period of the Qing Dynasty

Jiangjin Rice Krispie Treats: It is a traditional specialty product "Rose Brand" and "Lotus Brand" with a history of nearly a hundred years The product is a famous brand

Bel Sheng brand strange-flavored peanuts: produced by Chongqing Jiamei Food Factory after improving its technology

Sanjiang brand Hechuan peach slices: produced by Hechuan peach slices factory. It has a history of more than 140 years

Liantong brand winter melon strips: produced by Chongqing Baoding Food Factory.

Diehua brand strange-flavored beans: produced by Beibei Jinyun Food Factory.

Peanut Sticky: It is a famous snack food in Chongqing with a long history.

Mudong Sun-dried Dates: It was founded in Mudong Town, Ba County, Chongqing more than 100 years ago.

White orange candy: It is a traditional local product in Hechuan.

Butter Walnut Cake: It is a traditional specialty product of Chongqing Guanshengyuan. It was famous in the mountain city as early as the 1930s.

Huagen: It is a traditional snack in Tongliang County with a history of more than 100 years. Its original name is "Orchid Root"

Pretzel and salt sesame cake: also known as sesame cake, it has a long history. Famous Sichuan pastry

Hot glutinous rice twist: This product is shaped like a thick rope, brown in color, beautiful in shape, and crispy in texture.

Laitao Su: formerly known as Leitou Su, it is a traditional snack in Chongqing and was created in the 1920s.

Fish Skin Peanuts: This product is crispy on the outside, moderately sweet and salty, crispy and delicious.

Sweet potato candy: This product is crispy and sweet. It used to be a common sweet food for local people during the Spring Festival.

Yuenan bubble gum: It is a famous specialty of Chongqing with a history of more than 100 years.

Dragon and Phoenix Cake: Dragon and Phoenix Cake is a representative sugar-coated snack among Sichuan-style pastries, with a history of more than 600 years.

Jiangbei Corn Vermicelli: Adopted by Chongqing Yubei Kanghua Grain and Oil Food Factory Made with the latest technology