1, fine noodles
Fine noodles are traditional pasta snacks in Guang 'an, named after the bright and sticky juice poured on them. The fine noodles are made of local water in Guang 'an. The main ingredients of the juice are meat, winter vegetables, glutinous rice flour and watercress, and various seasonings are added. Finally, the soy sauce is boiled with water and raw eggs until it is thick, and then poured on the cooked noodles. It tastes fresh and delicious.
2. Vu Thang Marco noodles
It was first invented by Ren Feng. Because of its unattractive appearance, it is called "Marco", so it is called "Marco's face". Marco's noodles are soft but not thick and have a unique taste. Known as "hemp, spicy, fragrant and fresh". It is a special snack in Vu Thang, which is deeply loved by people.
3, spicy blood sausage noodles
Spicy blood sausage noodles were carefully developed by Hu Changjun, a long-known legal representative, after repeated attempts. The soup is made of pig bones, and the noodles are the unique water surface in Guang 'an. Then the duck blood and fat sausage are fried into minced meat with their own secret seasonings. The soup is delicious, the duck blood is spicy and delicious, and the fat sausage is tender and rich in flavor.
4, Tangji pea noodles
Huaying Tangji Pea Noodles was founded in the year of Ding Chou in the Republic of China, which was initiated by Tang Ruifa. The raw materials are noodles, peas and various condiments. Peas are thick, but noodles are not greasy and have a unique taste. They are known as "spicy, fragrant and fresh", and they are a major specialty snack in Guang 'an, which is deeply loved by people.
5. longxu noodles
Longxu Noodles, which is close to the water surface, cooks the water surface, and then adds vegetables, broth, red oil, minced meat and other auxiliary materials. Delicious but not greasy, spicy but not dry, fragrant and fragrant. Longxu Noodles, which is adjacent to the water, starts from 1984. On the basis of inheriting his father's technology for 50 years, Jiang Yong repeatedly groped for experiments, blended more than 20 kinds of spices and carefully developed them. There are many kinds of SAO seeds, including beef, fat sausage, duck mushroom, miscellaneous sauce, peas, hoofed flowers and shredded pork.
6. Zhong Shi jiaozi
In jiaozi, Zhong Shi, the stuffing is wrapped in dough and boiled in boiling water. The meat is tender, the skin is thin, the color is tender and not greasy. Zhong's dumplings inherited the flavor of "Zhong Dumplings" in the late Qing Dynasty, and were not deformed when steamed, boiled and fried. Since its opening 20 years ago, it has formed a series of vegetarian dumplings.
7. Yuechi County Rice Noodles
Yuechi county rice noodles are boiled with anise, fennel, kaempferia kaempferia, ginger, fat sausage and other spices, and boiled with water to make soup. Add pepper oil (made by frying vegetable oil with pepper and Chili powder), onion, ginger, garlic, sauce, vinegar and other seasonings to the soup bowl filled with rice noodles. The rice noodles are delicious, soft and not easy to break. Many people regard rice noodles as the best choice for breakfast. Especially in the winter and early spring, spicy rice noodles make people feel warm and refreshed after eating.
8, dark bridge mutton powder
Guang 'an Heiqiao mutton powder is an authentic traditional breakfast snack in Guang 'an Heiqiao rice noodle restaurant. Blanched rice flour made of fresh local rice in Guang 'an by traditional methods, put it into broth made of selected sheep bones and pig bones, and add mutton slices. The soup is fresh but not greasy, the powder is soft and slippery, and the mutton is delicious.
9, Bao Jiangge meat bag
Brother Bao's sauce meat bag is a unique sauce meat bag that has been carefully made for many years. Hand-made with traditional noodles, strict selection of materials, fat and thin collocation, quantitative ingredients with scales, and then carefully produced. It tastes delicious, oily but not greasy, with thin skin and many fillings, and is favored by our customers.
10, Oubaozi
Linshuiou steamed stuffed bun is made by kneading flour and grinding it into dough, chopping fresh meat and adding seasonings such as onion to make stuffing, and then wrapping the meat stuffing with dough and kneading it into shapes. Steamed buns are rich in fresh sesame oil, but not greasy. The dough is thin and white, smooth and tender, soft and delicious. It has a long history. 1March, 953, the founder Ou Shouxin opened a noodle restaurant. Through years of operation and improvement, a set of techniques for making dough by hand has been formed. The dough of European steamed buns was rolled through dozens of processes, and "Eating" was founded and recorded in Linshui County Records. After retirement, I passed this technology on to my eldest son Ouyang Fan, who specializes in making steamed buns, which is now "European steamed buns".
1 1, Pingtan fried dumpling steamed buns
Fried steamed bread is a kind of fried snack. The finished product is oily yellow in color and delicious. Most of them are made of pork stuffing, with different fresh vegetables according to the season. Their production method is unique, the finished products are novel in shape, yellow and white in color, tender, smooth and delicious in entrance.
12, Huangjia Fresh Meat Tangyuan
Huangjia Fresh Meat Tangyuan is made by kneading fine glutinous rice into dough, mashing fresh lean pork, and adding salt and monosodium glutamate into the meat to make it tasty, thus making the tangyuan stuffing. After cooking, add a layer of chopped green onion and sesame oil to the soup, which is tender, smooth and refreshing, oily but not greasy.
13, Hebao New Dam
He Bao Bao Ba is made by soaking rice and corn kernels in water for 24 hours, grinding them into pulp, baking them in a special pot, and adding peanuts, sesame seeds, sugar and soybeans. And beautiful appearance, golden color, crisp and delicious.
14, Linxi glutinous rice cake
Soak glutinous rice for about 12 hour in advance, drain, and steam in a water pot for about 40 minutes. After steaming, add a proper amount of sugar, add a spoonful of salt and mix well. Grease the periphery of the mold, spread a layer of mixed glutinous rice, and then spread a layer of peanut and sesame stuffing. Finally, smooth the remaining glutinous rice shop, gently pour out the mold and sprinkle with osmanthus. Linxi glutinous rice cake is beautiful in appearance, sweet and delicious, and rich in nutrition. It is a kind of warm and strong food, which has the effects of tonifying the middle warmer, strengthening the spleen and stomach and stopping sweating.
15, Shiya crispy hemp ball
Stone bud crisp sesame ball is a traditional snack, similar to sugar and oil fruit, but the difference is that sesame ball is more crisp, refreshing and delicious, and not greasy. After being cooked with boiling water, the flour is added into glutinous rice flour and kneaded evenly, then rolled into jiaozi with uniform size and wrapped with sesame seeds, and the dough is made. When the oil in the pot is hot, put it into the blank and fry it. Stir the hemp balls with a spoon to make them heated evenly, fry until golden brown, take it out, drain the oil and serve.
16, Xiexing Tangbaba
Xiexing sugar Baba is made of local high-quality glutinous rice, soaked for 48 hours, ground into pulp by hand stone mill, filtered, fried in green until both sides are golden, and then fried in brown sugar, which tastes sweet.
17, dumb Guo Kui
Dumb pot kui is baked with flour and can be made into different tastes according to customers' needs. The best is bean jelly pot helmet.
18, farmer sorghum dam in Yuechi County
The usual way to eat sorghum Baba is to stir-fry it slowly with low fire and little oil, and then add fine sugar on both sides to eat it as a snack. The slightly rough feeling of the tip of the tongue is crispy, and the key lies in the warmth and comfort after swallowing, which is very authentic. You can also cut into pieces to make soup and add a few green leaves. Of course, you can also eat it steamed. But in our hometown, it is usually the most fragrant and enjoyable to stew a few sorghum Baba while roasting.
19, Duan pig's feet
Guang 'an trotters are local traditional snacks in Guang 'an. Duan, the founder of Duan's trotters, chose the forepaws of local pigs, mixed with 108 spices and homemade brine, and made them secretly by ancestral methods. It is rich in flavor, delicious in meat, smooth and soft, and thin in skin, making it the first choice for Guang 'an people to take supper.
20. Steamed catfish with powder
Steamed catfish with powder is prepared by slicing catfish, adding onion, ginger, cooking wine, soy sauce, oyster sauce and salt, adding spiced steamed meat powder, mixing well, adding water into a steamer, boiling, spreading a drawer cloth on it, and spreading a layer of taro slices. Then put the fish in and steam it for about half an hour.
2 1, he barbecue
He roasted meat has a history of nearly a hundred years in Guang 'an. Its brine is mainly made of natural spices and Chinese herbal medicines, and then the local ducks, pig's head meat and pig's internal organs are cooked in the brine. Halogen products made from roasted meat do not contain any artificial colors and have a strong flavor. Duck meat is crisp and delicious, and all kinds of halogen products are also unique.
22. Peasant crispy meat
Peasant crisp meat is made of local high-quality red salt powder, earth eggs, Chili noodles and homemade bean paste, and fried with rapeseed until golden, crispy and delicious.
23. Tangkoushui Chicken
Guang 'an Tang Koushui Chicken is named after its founder Tang's careful development. The raw materials are mainly local chicken and famous spices. After the chicken is cooked, you can pour the prepared seasoning on it. Chicken is very slag-melting and spicy, and it is the favorite snack of local people.
24. Yellow bean jelly
The local pea starch is selected for the yellow bean jelly in Yuechi County, which is as thin as shredded potatoes, but not rotten, soft and continuous, salty and fresh, slightly spicy with hemp, and the flavor of ginger, onion and garlic is outstanding. After cooking, it is egg yellow, bright red in color, powdery to eat, and has obvious taste of raw peas in the mouth.
25. Hello beans
Guang 'an Harrow beans are made from local old beans, soaked in cold water for two days, pressed in a pressure cooker for 40 minutes, and then fried with various spices and condiments for more than ten minutes until the sand turns over. Unique taste and excellent taste.
26. Shrimp
The production method of Guang 'an shrimp is to grind rice into powder and mix it with water. After the water with a little edible alkali is boiled, slowly pour in the rice slurry mixed with water, stir while pouring, and make it into a paste. Put cold water in the basin, put a colander on it, pour the prepared paste into the colander, and stir in the colander while pouring. At this time, the leaked rice noodles are very similar in shape. Remove the shrimp from the cold water. Put it in a small bowl with diced fruit, add the prepared sugar water, and add some ice cubes. Because it looks like shrimp, it is commonly known as cool shrimp.
27, dried peas
Guang 'an dried peas have a history of more than 100 years. They are mainly made of flour, rice paddles and peas in the shape of thin small round cakes and fried with spices such as pepper and salt. They are bright in color and crisp in taste, accompanied by the fragrance of peas. It's very delicious, which is rare among local snacks.
28. Salted eggs
Guang 'an salted egg has a history of one hundred years and enjoys a high reputation in Sichuan and Chongqing. "Guang 'an flavor preserved egg" was jointly developed by Southwest University and our company. It is made of duck eggs, natural spices, tea and refined salt from Huaying Mountain, which are stocked in paddy fields, and refined by traditional technology and modern advanced sterilization and preservation technology. Because of its crisp protein, delicate yolk, rich nutrition, safety and convenience, it is deeply loved by consumers and is a good product to accompany meals and give to relatives and friends.
29, salt water bean jelly
Guang 'an salty bean jelly is made by cutting bean jelly into strips, soaking it in cold boiling water, taking it out and putting it on a plate, then putting soy sauce, old vinegar, sesame sauce, garlic paste, Chili oil, monosodium glutamate, sugar, coriander powder, salt water and pickled radish into a bowl and dipping it in bean jelly. Qing Xiang is fresh, fresh, fragrant and tender, with a strong sour and spicy flavor.
Guang 'an is the hometown of Grandpa Deng. Zhou Jun still remembers a special snack with a long history-salted eggs.
This kind of egg is made in a special way. Add spices and soak for a while like kimchi before cooking, so the salted preserved egg protein you eat is similar to preserved eggs, and it tastes chewy. But the yolk is crisp and fragrant, similar to salted eggs. Isn't it amazing?
Not only preserved eggs, steamed fish, dried beancurd in Guxian, rice noodles in Yuechi, preserved duck in Deng Zuxiang, bean curd in Zhonghe, pork liver noodles in Vu Thang, Sanba soup ... Zhou Jun can snap his fingers and have so many delicious snacks.
Vu Thang pork liver noodles, a must for Guang 'an people from snacks to big meals, are now all over Sichuan! Why is it so good? Because pork liver is fresh, plus red pepper, crispy rattan vegetables and refreshing kohlrabi, you may feel like Chongqing noodles. After all, it's 0/hour from Chongqing/kloc.
There is also Vu Thang Ma Ge noodles, which are a bit like Zhanjiang noodles. It is seasoned with minced meat and some soup, and it has been very popular with local people in recent years.
Sanba soup in Yankou ancient town belongs to halal products. The so-called "March 8" is made of cow's mouth, cow's tail and bullwhip, supplemented by various Chinese herbal medicines, and slowly stewed. This is the favorite of middle-aged male diners.
There are also rice noodles in Yuechi County, and pork liver noodles are more popular. It is said that it has a history of 300 years.
Rice flour is hand-made fine powder, boiled with soup made of shelled peas, served with mutton or fat sausage, and poured with a spoonful of oil chili pepper, which belongs to the childhood memories of Guang 'an locals!
By the way, you can also try Dengjiacai, which is actually eight bowls of meat, including "braised pork, crispy pork and Sichuan-style pork", and is a typical eastern Sichuan dish.
In Guang 'an, you can find authentic local snacks in any street shop. If mainlanders come to Guang 'an, Zhou Jun recommends several places to eat together, one is Guang 'an Commercial Street, and the other is Moor Spring, which becomes a hodgepodge of various foods at night.
There are Jinyuan Third Street, Lingyun Road, Huanxi Second Road and Dongfang Street. Remember the landmarks first, and then review the search.
Guang 'an cuisine is not ranked too high in Sichuan. What I can remember is steamed fish, dumpling noodles and pork liver noodles in Vu Thang. At present, the best Guang 'an cuisine in Sichuan is pork liver noodles from Vu Thang, which is a product with local characteristics.
Guang 'an is adjacent to Chongqing, and its catering customs are greatly influenced by Chongqing. The specialties are Guang 'an preserved eggs, spicy beef, tremella and pine needle tea. Guang 'an salted egg is the most popular special food and tourist souvenir in Guang 'an. It is a natural, healthy and nutritious green food with good color, flavor and taste. In addition, there are Baishi pomelo, Longan pomelo, Linshui Navel Orange, Vu Thang Navel Orange and Huaying Shanzhen.
Guang' an famous dishes:
Spicy beef jerky, eight pieces of cloth-coated chicken, bad fish, steamed fish with flour, preserved eggs of Deng family, yuechi county mutton offal soup, adjacent water surface, yuechi county rice noodles, pork liver noodles, pumpkin corn jiaozi, sesame seed cake and Deng family dishes.
Guang 'an specialty:
Hickory flower, bracken from Huaying Mountain, Xiban Douchi from Yuechi County, Yinzhen tea from Huaying Mountain, and noodles from Linshui Jiulong.
Guang 'an Boutique:
Wang Hu Mountain Villa, Weixiangyuan Casserole, Tianxiangyuan Restaurant, Jialing Fisherman, Shunan Family, Huaying Vu Thang Special Douhua Village, Yuechi County Old Mutton Powder Restaurant, Guanghui Snacks.
Guang 'an culture:
Red Culture, Huaying Mountain Food Festival and Vu Thang Food Festival.
Suggestions on the future development of Guang 'an cuisine;
In the future, Guang 'an region should seize the geographical advantage adjacent to Chongqing, regard Chongqing as the main tourist source of food, and base itself on local, special and exotic food characteristics to attract tourists from Chongqing and Chengdu to Guang 'an to pay tribute to great men, taste local famous dishes and take away local famous products. Do a good job in Vu Thang noodles, Yuechi County sheep, Linshui meat dumplings, Guang 'an preserved eggs and other special food brands, and create a promotional business card: "Great man's hometown, food for you".
I think food is a very important part of a person's trip, because every place will have its own unique taste, which is a good way to taste local food, that is, to get to know a place in depth.
Guang 'an, a city in central Sichuan, is rich in products and outstanding in people, which has bred a variety of delicious food. The dishes here not only have their own local characteristics, but also have the characteristics of Chongqing Jianghu cuisine and western Sichuan official cuisine.
First of all, the first dish here is cold pig's ears. I think the pigs here taste really good, that is, soft, tough and crisp. I don't know exactly how to say it. In short, the taste is different from other places. It is delicious but not greasy. There is a lot of gum in it, and it is also a delicious dish.
The second one is Guang 'an preserved egg, which should be an authentic local product of Guang 'an. It has the advantages of salted eggs and preserved eggs, and contains no lead. Preserved eggs smell good, egg whites feel strong, and the crunching of egg yolks is the same as salted egg yolks.
The third is Sichuan bacon platter, because I was studying in Chongqing at that time, so this is also my second hometown. This bacon platter reminds me of my hometown.
The fourth kind is cold ear root. If you don't know these two roots, you should know what Houttuynia cordata is. Because it has a special smell, people who like it and people who don't like it are half-open. I like it because it has high nutritional value and is a good thing for people with bad appetite.
Finally, the prince's dish, which is called the first dish in other places, may not be eaten by many people. It is also a special dish of the royal family in the late Ming Dynasty.
Yue chi xian ge Fei crucian carp noodles
This is a kind of fish, a crucian carp and a bowl of noodles from major reservoirs in Yuechi County, which is a unique local snack.
Wusheng County, as the surrounding city of Guang 'an, has beautiful scenery, surrounded by Jialing River, no heavy industry pollution and fresh air. It is a good place to live and support the elderly. Vu Thang cuisine includes pork liver noodles, Longfei burning noodles and dragon wonton. These are all famous snacks. If you come to Vu Thang, you will make a trip to Vu Thang for nothing! And spicy beef jerky, delicious! Although the county seat is small, it is very lively. The Spring Festival is coming, and the streets are crowded with people! Baozhen Village, Baiping Flower Sea, Yinshan Park and Jialing River in Vu Thang are all beautiful scenery! Come to Binjiang Road to have tea, bask in the sun and play cards. Don't mention how comfortable it is to live a small life! It is not unreasonable for everyone to call Vu Thang a "small port"!
Zhonghe tofu pudding
The story of drunken diusim hotpot is good!
Authentic Guang 'an gourmet
Authentic Guang 'an people give you Amway Guang 'an food.
Figure 1 Address: opposite the parking lot next to Moore Spring, store name: Whole Foods Beauty.
His cooking is very delicious. This is Maoxuewang, a large part of which is Xuewangwang, Maodu, shrimp dumplings ... There are many side dishes and the taste is very suitable. I like his hairy blood best, and I don't step on other cooking skills, because I used to work in Moore and often went to eat, and the price was not expensive. It's very affordable. His family also has noodles, but I don't think they are delicious and some colleagues like them.
Figure 2 should be a cold noodle that many people in Guang 'an know. In Min 'an Middle Street, a choosy uncle sold it. There are cold noodles, hot bean jelly, bean curd and pea bean jelly. It takes great luck to find him. Sometimes it's not very prominent, and it only comes in the afternoon, usually opposite to Aizhong, and sometimes at Aizhong's door. From 4 yuan a bowl to 7 yuan a bowl in May this year, the most.
The fourth picture shows Ma Yang hot and sour powder opposite the exit on the first floor of Yonghui. At present, it is the best hot and sour powder I have ever eaten in Guang 'an. His family's business is also very good, and the rice is basically full. From 6 yuan a bowl to now it seems 9 yuan a bowl. I used to eat it every day when I was at work in Moore.
Fig. 5 Guo Kui, once the hottest in the alley of Old North Street in the north of the city, seems to be gone now. Now there is a greasy sausage shop in the street south of the city, but now there is less meat and it is not as delicious as before.
Figure 5 is at the entrance of Xixi Market (opposite to the entrance of Old Town South Station). When I went back in May, I bought it for 3 yuan each. It's fried. There's little meat in it, but it's delicious. I heard from the empress who set up a stall nearby that his family had only set up a stall for half a year before, which was very profitable and had a good business. The cake is really delicious. I have eaten it for many years.
Figure 6 shows the breakfast shop, but I can't find it now. It used to be called Changle Steamed Bun Shop in Changle Street, a small town. The beginning of 17 is still there. Later, I don't know whether I moved or closed down. The pork intestines rice noodles for breakfast are delicious. I ate them in my hometown when I was a child. The steamed buns were made by hand. I hope a friend in Guang 'an will see it and tell me where his family has moved. I really miss it.
Fig. 7 shows that there used to be many branches of fat sausage in the south, but now there seems to be only one branch in Chen Xing, Jacky. I think the fat sausage is delicious, and their blood is also necessary. It's very cheap, basically steamed vegetables and stir-fried dishes, and the price is very affordable. Chain stores also smell like this.
Figure 8 is the Tang potato in the alley next to Watsons mentioned by many people. I like to eat crisp potatoes. I went to eat on the first day of this year, only because of the epidemic, I closed the door on the last day, and the urban management of the second day was not allowed to let me go.
Then Qianjiang chicken offal in the food street above Yonghui is also delicious. In the past, we often waited for dinner. I wonder if there are so many people now.