The Queen's Steamed Cold Noodles, also known as "Husband and Wife Rice Cold Noodles", has a legend. According to legend, when Emperor Gaozong of the Tang Dynasty, Wu Meniang (Wu Zetian's original name), the daughter of a samurai warrior who was a minister of industry, was chosen by Emperor Taizong of the Tang Dynasty to be a courtesan at the age of 14. At that time, due to the ruler's order, she had to leave her childhood sweetheart brother Chang Jianfeng. When Wu Meniang was young, she used to swim with Jianfeng in the river bay, and there was a noodle store at the river bay crossing, so every time they swam across the river bay, they always went to the noodle store to have a bowl of noodle. Therefore, they got acquainted with the owner of the store, and often ate while discussing the production of noodles, and after a period of time, they also had a deeper understanding of this. Later, they thought how nice it would be to eat a kind of cold noodles in summer. So they experimented with the noodle store master, and finally developed a soft and tasty, tough and non-sticky rice cold noodles with rice milk. Meiniang and Jianfeng happy hugged into a ball, cut the noodle store master to see this scene, will tease the pair of lovers: this noodle might as well be called "husband and wife rice cold noodles it" coincidentally this day and Meiniang's birthday, husband and wife rice cold noodles was born. It spread and became a famous local food loved by everyone. Later, Meiniang went to Chang'an in Kyoto. Although she and Chang Jianfeng never became husband and wife, the couple's rice noodle dish was passed down.

Later, Wu Mei Niang became the female emperor, but also remembered "husband and wife rice noodle", every birthday, must order the imperial chef to cook a bowl for her to eat, so that until her old age. Craftsmanship: Steamed cold noodles using top quality rice as raw materials. After washing the rice, soaked in water for a day, and then add 1/10 of the rice, and then ground into a moderately thin pulp, into the steamer with a fried cloth steamed. After steaming, pour it onto a table smeared with sesame oil or vegetable oil. When it is cooled, it is folded and cut into thin shreds. This cold noodles chewy, refreshing, eat a variety of ways, the most common way to eat is; bowl of cold noodles, add soy sauce, vinegar, chili, chili oil, sesame oil, sugar, pepper, garlic and other seasonings, mixing with sour, sweet, numbing, spicy, fragrant 5 flavors. Sichuan flavor. The cold noodles are so spicy that one's face is red and mouth is numb, but the food is tasty.

North Sichuan famous food. Long history, Jianmen Mountain area has Jiang Wei guard Jiange when the local material grinding tofu reward officers and soldiers of the legend. Soybeans from the conglomerate oil sandstone soil in the Jianmen Mountain area are used as raw materials, and water from the "Jianquan" of the 71 peaks of the Jianmen Mountain area is used to make it through the processes of soaking, grinding, filtering, cooking, spotting, and dewatering. Stir-fry, deep-fry, stir-fry, burn, stew, steam, blanch, cold and other cooking methods, can produce hundreds of dishes, the famous lingjiao tofu, pregnant tofu, bear's paw tofu, snowflake tofu, spicy tofu and so on. It is characterized by tenderness, freshness and flavor. The "Zhigong Temple Dried Tofu" made from Jianmen Tofu is four-sided in shape, with a golden skin, white and tender inside, and a delicious aroma.

Guangyuan snacks three flowers

Guangyuan local flavor snacks, counting the "walnut cake", "steam cold noodles" and "pickled vegetables and bean flower noodles" is the most famous, they are known as "Guangyuan". They are known as "Guangyuan snacks three flowers".

Located in the mountainous area of Guangyuan, walnuts are abundant. Legend has it that more than 1,000 years ago, Kong Ming six out of Qishan, with walnuts and noodles made of "walnut cake" as a dry food for marching and fighting, and later inherited, people continue to improve, "walnut cake" is now a snack in the best.

Walnut cake selection of top quality walnut kernels, and then add the right amount of sesame seeds ground into a paste, and then the pretzels coated in the fermented surface, made into a round cake of the size of the mouth of the teacups, baked in the oven that is into the walnut cake. If rolled into thin slices and baked, they are called "thin crisps". "Walnut cake" crispy, golden color, very tasty.

Guangyuan Steamed Cold Noodles uses top quality rice as raw material. After washing the rice, soak it in water for a day, add 1/10 of the rice, grind it into a moderately thin slurry with a pulper or a stone mill, and put it into a steamer with gauze to steam it. After steaming, pour it onto a table smeared with sesame oil or vegetable oil to prevent it from sticking. When it is cooled, fold it and cut it into thin shreds. This cold noodles chewy, refreshing, eating a variety of ways to eat, the most common way to eat is: cold noodles in a bowl, pour soy sauce, vinegar, chili peppers, chili oil, sesame oil, sugar, pepper, garlic, mixing sour, sweet, numbing, spicy, fragrant 5 flavors, Sichuan flavor. Cold noodles spicy people face red mouth sound, but eat with flavor.

Guangyuan flavor snack pickled cabbage and bean flower noodles, is put in the bowl of red oil, soup and noodles, and then into the pickled cabbage, bean flower, its flavor is fragrant and delicious. Sauerkraut and bean flower noodles have a therapeutic effect on people with little stomach acid, and also have the function of relieving oil and appetizing.