Eating, living, traveling, traveling, shopping and entertainment are important components of tourism industry.

Hongya is known as a natural beauty and a pearl of the green sea. Here, there are beautiful mountains and rivers, rich specialties, and the number of eco-food and organic food recognized by the state accounts for more than half of the province. The local catering culture is rich, and many famous foods and snacks ("Hongya Boji", Yayu, Laoman Rake, Shiba Fish, etc., which are recorded in the kiness World Records) are well-known both inside and outside the province.

in order to promote Hongya's food culture and build an eco-tourism brand, Hongya county organized the county-wide tourism industry to launch the creation and selection activities of "Hongya's tourism special catering-top ten eco-banquet recipes". According to the standards of color, aroma, taste, type and name, and the requirements that the main raw and auxiliary materials used are Hongya real estate ecological food, and the cooking process should keep the characteristics of ecological food and be full of nutritional value as much as possible, the judges composed of experts from relevant departments and senior chefs in the county made a preliminary evaluation of more than 31 recipes created by various tourist units and scored on-site production, and the "Top Ten Ecological Banquets in Hongya County" menu was selected for the general tourists.

Sichuan cuisine is famous all over the world. Where there are Chinese, there are Sichuan restaurants. Most of the famous Sichuan dishes are developed from street snacks. With the surge of fame and demand, Sichuan cuisine has gradually stepped into the track of corporatization and chain, and its civilian characteristics have gradually settled in small towns and villages on the edge of the city.

Hongya, located in the Qingyi River valley, belongs to Dahebang according to the traditional genre, and its dishes are known for their homely flavor. Sichuan people are delicious, and Hongya eats well. Catering will always be the most active and creative industry in this small county. There are many things that can be made from local materials, such as bamboo shoots and fungus growing in the mountains and forests, elegant fish and yellow diced peppers swimming in the Zhougong River and Qingyi River, livestock and poultry fed with a catty of grass, and even a handful of lateral roots and gray vegetables pulled by the grass in the fields and fields, all of which are transformed into delicacies under simple and never rough cooking. To thoroughly understand Hongya's diet, you should not only taste it yourself, but also be able to understand the numerous and unwritten dialects. Of course, you can learn while eating.

There are 331 rivers in Hongya. The criss-crossing rivers with different water quality breed a wide variety of freshwater wild fish. The fish is tender, and the names are beautiful: Yayu, Tufeng, Baijia, Qingbo, Peach Blossom and Ink Stripe, which are like a pair, but also like the inscription of landscape painting. There are four restaurants in and around the county that are good at cooking fish. The main varieties are Yahu, Ba Lao Er, Huang Spicy Ding, Shibazi, Silver Carp, etc., especially Ba Lao Er, Huang Spicy Ding, Shibazi, etc. At present, artificial breeding has not been realized, and they are all river fish. All fish have red soup and clear soup. Red soup is bright red in color and spicy in taste. Friends who are naturally afraid of spicy may wish to choose clear soup. The seasoning of clear soup is changed from red pepper to green pepper, and there is no spicy seasoning such as watercress. The spicy taste is suddenly reduced but not completely lost. You can directly sip the soup, eat it all over and savor the delicate fish. Tang Liang is nutritious, and the wine is full of spring dreams.

Hongya eats fish on the basis of quantity, and there is no additional processing fee. Before eating, call the boss to tell him the meal time. The chef of the store will only operate the knife when you are about to come to the store, cut the fish, cook the soup, and add vegetables such as bamboo shoots and wild mushrooms according to the season. All the links are completed in one go, and a pot of fish soup is delicious.

Fish and bamboo shoots are the best partners. "Recalling the riverside road in Tsing Yi, white fish and purple bamboo shoots don't care about money". Although fish and bamboo shoots have already surpassed Su Dongpo's era, bitter bamboo shoots in early summer and cold bamboo shoots in autumn are still accompanied by elegant fish emitting fragrance in the pot.

food guide: Dong Hong, Lin Ping and Lianhua.

Price Express: 81 yuan with yellow spicy dices-121 yuan/kg

About 31 miles away from the county seat, there is a farmer under the big banyan tree in Dongyue Town

Although the furnishings are simple, its taste is by no means comparable to that of the county fish house. Sanbao Town is

kilometers away from the county seat.

Many years ago, special fish banquets such as yellow spicy diced rose quietly from here. Although the focus of fish eating shifted to the county town in mid-2115, there are still several fishermen sticking to this ancient water pier. Go on road trip guests might as well go to these two towns to find delicious food.

Zhou chub is a farmer's shop specializing in cooking silver carp. Silver carp with bean jelly, soup and meat are poured into a large round plate with a diameter of nearly two feet. The bean jelly itself is white and tasteless, which absorbs the delicate flavor and spicy flavor of silver carp, but its taste is more beautiful than the fish itself, and it is most popular with ladies. When the fish was almost eaten, the store served a big bowl of cooked noodles and vegetarian dishes, and threw in the remaining soup. At this point, no matter how reserved people are, they will chew and eat according to the case, and both the host and the guest will be happy.

in Hongya, the only one who can compete with fish for a seat is the dervish chicken. Before liberation, some people put chicken in earthenware pots and called it buy along the street, so it was called alms chicken. Nowadays, the raw materials and practices have not changed much. Select a local native chicken that is open in the countryside, stealing grain in rice fields, pecking insects in the forest and running day by day, bleed and wash it, cook the whole chicken until it is cooked at eight o'clock, dry it, slice it, string pieces of meat, chicken skin and other parts with bamboo sticks, put it in the prepared soup head and soak it for a while, then you can hold it. There are two kinds of soup, soup with dividends and clear soup, and the view has been greatly moved. The fun of the alms chicken is that when calculating the price, the store counts the empty bamboo sticks after eating, which shows the simplicity of Hongya people.

(one of Hongya's representative dishes. Before liberation, some people put chicken in earthenware pots and called it buy along the street, so it was called alms chicken. Chickens can't be tasted unless they are open in the countryside. The interesting thing is to put all the parts of the chicken into bamboo sticks, soak them in a pot of special soup for a while, and then hold them up. There are two kinds of soup, soup with dividends and clear soup, and the view has been greatly moved. When calculating the price, the store counts the empty bamboo sticks after eating, which shows that Hongya people are simple and kind. )

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