(Far three insights〗Far away friends to Meishan, you can choose one or two from the following food, so that you can do the friendship of the host.

First, Dongpo elbow, Dongpo fish, Dongpo meat (boring Dun'er meat), Dongpo pickles, Xiowen duck soup, Jinfeng mutton, Xiulan spicy hot pot, Longan pastry, guangguo Zaijian duck, Pin Taihe Daqu. The second is Danling Jelly Poi, Choukan (unknown fire), Cao Banniang Rice Bean Noodles, Liu Chicken, and Pin Zhangchang White Wine. The third is the Hongya bowl of chicken, bowl of mutton, taste the high temple white wine, live in Waya Mountain Qiliping. Fourth, pengshan sweet skin duck, beauty finger grapes, taste pengzu white wine. The fifth is Renshou Zhangsan sesame cake, Caojia pear, Wengong loquat, Jiudaoquan Qingmei, Heilongtan big carp, tasting Lingzhou Daqu. Sixth, Qing Shen carp soup, Ganjiagou ponkan and so on.

Hello, during the time I lived in Meishan, I like this city more and more.

I think the thousand-year-old city of Meishan, food is really a lot.

You know, the famous poet and gourmet in China. Mr. Su Dongpo is Meishan people. When you think of Su Dongpo, you will think of Dongpo elbow. Dongpo elbow fat but not greasy, long aftertaste characteristics.

So, come to Meishan, eat Dongpo elbow. In addition, the sweet skin duck in Pengshan District is also very famous. The sweet skin duck in Penshan is different from Leshan. The sugar layer of sweet skin duck in Leshan is very thick, and the surface of sweet skin duck in this side of Pangshan is only a thin layer of sugar. And the more you chew, the more flavorful.

So, when you come to Meishan, foodies must remember. Dongpo elbow, Penshan sweet skin duck, eat and want to eat.

Come to Meishan, Sichuan, this cuisine must eat, you know what it is, eaten

When it comes to Meishan, there are two kinds of food less, one is Dongpo elbow, one is Dongpo pickles. The first one is the Dongpo elbow fat, not greasy, soft and mouthful, adults and children like. Dongpo kimchi has a salty and sour flavor, and a crunchy taste. Sometimes I wonder myself, Dongpo's kimchi is not born for Dongpo elbow, just can be unctuous, under the meal.

Then there is Meishan Danling's frozen poi, Pangshan's sweet skin duck, Renshou's mutton soup, Hongya's bowl of chicken, Qingshen's white chopped chicken ...... These are all very famous local snacks, and if you go to Meishan, you must go and try them.

There is also, now Meishan Water Street to create a very beautiful, if you have the opportunity, you can also go to the water street to stroll around, experience the local folk customs. The best thing is to go to two days and one night, during the day to eat Meishan food, the night water street lights up when it is very beautiful. The first thing you need to do is to take care of the people on the water street.

And Meishan is not particularly far from Chengdu, just more than an hour's drive to the weekend to go to Meishan to play it, it is really still very good.

Meishan must eat local food

1, Renshou mutton soup

soup is the most Renshou characteristics of a dish, which is different from the practice of Jinyang, Chengdu, Huayang, Weiyuan, which Aoling Liao's family ancestral secrets of the longest. Renshou mutton soup practices are based on this carry forward along, forming a certain regional characteristics.

2, Penshan sweet skin duck

Penshan sweet skin duck selection of healthy ducklings, auxiliary materials carefully, using traditional craft refined. The color is bright, the taste is thick and moist, the saltiness is moderate, the skin is crispy and sweet, the meat is tender and smooth, and the flavor is unique.

3, Dongpo pickles

Known as "China's sauerkraut paradise," Meishan, of course, the specialty food is free of sauerkraut, in which the Dongpo pickles are more well-known, it is also known as pickled sour carrots, Meishan City, Sichuan Province, Dongpo District, a specialty, the National Geographic Indications product commodities. Is the typical presence of Sichuan pickles, taste salty and sour, taste crunchy, colorful, fragrant

4, vine pepper bowl chicken

The chicken with green pepper (in Hongya, Ebian, etc., there is a small amount of production volume) oil made of broth light blue a little yellowish, at first glance it looks fresh and pleasant to the mouth of the cold pot skewers, and no one has reflected back. Lift a string into the mouth to savor, green pepper fresh hemp, spicy flavor adhering to the chicken breast meat to show, just right to the palate with a slight irritation, completely different from the general hemp pepper obvious simplicity to the inside of the mouth numbness of the design style, enjoy the end of the more no residual discomfort.

5, Dongpo elbow

Dongpo elbow is a traditional dish made by Su Dongpo. Meishan's Dongpo elbow production, than Su Dongpo's method of operation has a greater improvement; first in the selection of materials, only selected pig's hooves, washed and put into the water in the stew, stewed to eight points of the fire color, the elbow will be fished out, and then on the steamer steaming. After two skimming, the elbow has reached the fat and not greasy, poop and not rotten situation.

There is also the prairie roasted leg of lamb opposite the Red Cross Hospital on Chibi Road is also very good!

Dongpo elbow, Dongpo kimchi, longan crispy, frozen poi of course, there are fruits do not know the fire, Chunmei, Ehime, etc.

Seeing that everyone has said so much, I will add a store, the store called a slap, hot and sour rake duck paw hot pot, the taste is very good

Meishan has Dongpo meat, longan crispy, Penshan sweet skinned duck, Danling's frozen poi! I think our Danling's rice tofu also cold powder is still very tasty, there is what we Danling people say goo杂, microclimate nine big bowl on the necessary, halfway through a number of years without the whole, and now started again, to have many years of experience in the old countryside cook only to come out of the original taste, but also the most nostalgic taste of childhood, in fact, there are many snacks that is to be slowly said to everyone