Zhangfei beef is one of the traditional delicacies of Langzhong beef processing factory in Sichuan, with good color and flavor. As early as the 1940s, this kind of beef jerky won the Silver Award for Quality Products of Chengdu Industry Association. Because the dried meat is not hard, moist but not soft, it is black outside and red inside, so it is called "Zhang Fei beef". Cut its horizontal grid, gently tear the cut surface, such as silver pine needles, chew it carefully, and its taste is endless. 1998 won the quality product award of the Ministry of Commerce and the bronze award of the first China Food Expo.

2. Nanchong Songhua preserved eggs

Pine preserved eggs are a famous specialty of Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of high quality. Eggs are easy to shell, the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is watery with a little sugar heart. In recent years, it has created an egg with obvious colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. 1982, Nanchong Songhua preserved egg won the second place in the export food quality appraisal meeting of Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade held in Luojiang, and won the first place in the Sichuan food system quality appraisal meeting. 1984 this product is exported to Beijing, and is known as "the best preserved egg in Jialing". At present, products are exported to Southeast Asia and other major cities in China.

3. white sugar steamed bread

Baoning sugar steamed buns were made by Ha Gongkui, a pastry chef in Qing Dynasty. Using the above white flour as raw material, various forms of steamed buns, such as peaches, steeples and pigeons, can be made by alkali-free fermentation with yeast. It's usually a two-petal steamed bun. This steamed bread is added with osmanthus essence, and the white steamed bread is covered with two small red stamps, which looks beautiful, tastes faint osmanthus fragrance, tastes soft and warm, chewy and does not stick to hands. When the great painter Feng Zikai held an exhibition in Langzhong, he loved to eat steamed camellia oleifera in Langzhong, and once wrote a poem praising: guests stayed in Jinping Mountain, and steamed camellia oleifera was a feast.

4. North Sichuan bean jelly

Since the appearance of dry powder in northern Sichuan in the late Qing Dynasty, it has been well-known in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor, and has been passed down to this day.

At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work.

5. Baoning beef jerky

Baoning beef, also known as Zhang Fei beef, is a famous food in Langzhong city. It was well-known during the Qianlong period of the Qing Dynasty and has a history of more than 200 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation was better since then, and it has never failed. Baoning beef is divided into raw beef and cooked beef. Raw beef jerky, also known as air-dried beef, is refined through pickling, smoking, air-drying and secret storage. Cooked beef is made from lean meat by soaking, loosening meat, pickling, flavoring, cooking and drying. Baoning beef jerky is ruddy in color, moist and bright, tender in meat quality, compact in texture, not dry, not soft or hard. Eating it, salty and palatable, all five flavors are fragrant, and it has a strong mountain game, which is the top grade of banquets and fine wines.

6.baoning sugar steamed buns

Baoning sugar steamed buns are a famous food in Langzhong city. It was created by Ha Gongkui, a Hui technician in Qing Dynasty. According to Langzhong County Records, "Baoning wheat flour is the most famous. It is made of southern wheat ground into flour, sieved and steamed into steamed bread, which is called steamed buns. Travelers carry thousands of miles away, although the mold is dry and the steam is moving, the color, smell, taste and shape are the same. Foreign merchants buy more steamed buns as feed than county towns. " White sugar steamed bread is now produced by more than ten pastry factories. In the competition, the quality is gradually improved and the color varieties are constantly updated. In addition to mass production of steamed buns, we also produce steamed buns with various patterns, such as Erlong Play Ball, Qing Ji Carp, Birds and Animals, Tower-shaped Shoutao, etc.

7. Shunqing mutton powder

Shunqing mutton powder has a long history and fine production. It is one of the famous snacks in Nanchong and even northern Sichuan. As early as the Qing dynasty, Shunqing mutton powder was well known, and the most famous one was Zhu Laofu's noodle shop. Shunqing mutton powder is made of rice flour (cooked rice flour made of rice), mutton soup and stuffing, and the seasoning is exquisite. It has the characteristics of three delicacies (fresh powder, fresh stuffing and fresh soup). The rice flour is delicate and soft, the stuffing is clear and fishy, and the soup is milky and spicy. In the cold winter, eating a bowl of mutton powder will cause fever and sweating, which has a great effect on dispelling cold and dampness. So some people like to treat colds with mutton powder. After the founding of People's Republic of China (PRC), the Party and the government were very concerned about local famous snacks. In the early 1950s, the leaders of the North Sichuan Administrative Office often patronized Zhulaogong mutton powder shop. At present, Nanchong has not only greatly increased the number of rice noodle shops, but also increased the variety of rice noodle shops. In addition to the traditional mutton powder, beef powder, chicken powder, eel powder, three fresh powder, assorted powder and other varieties have been added. Foreign guests like to taste Shunqing mutton powder (Nanchong)

8. Yingshan salted duck

Yingshan salted duck was buried for thousands of years and didn't become famous until the Qing Dynasty. After the Republic of China, it was famous far and near. The production of Yingshan salted duck is unique. Don't do it when it's right and wrong. Every year after beginning of winter and before beginning of spring; The second is to be picky when choosing ducks. There are three taboos: namely, avoid castrating drakes; Avoid overwintering old ducks; Avoid weak and thin ducks. There are three choices: choose the one with thick fat; Choose bright feathers; Choose lively and strong food. Third, the law is special. The production of dried salted duck has to go through many processes such as slaughter, unhairing, sealing, smoking and baking. After being made, it is golden in color and full of wax fragrance. The fourth is the unique modeling choice. First, the duck is round, with its head and neck backward, like a flying fan. The second is to straighten your neck, if Kun Peng spreads his wings. This makes people turn pale and drool, but they love to eat. At present, Yingshan salted duck is exported to Chengdu, Chongqing, Yunnan, Guizhou, Shaanxi and Guangzhou.

9. beef with dried tangerine peel

Among the famous dishes in Sichuan, "beef with dried tangerine peel" is deeply loved by diners.

Dried beef with dried tangerine peel is a dish made of dried tangerine peel and beef with various seasonings. The dish has the effects of relieving cough, resolving phlegm, promoting fluid production, stimulating appetite, promoting qi circulation and promoting digestion, and can also treat vitamin C deficiency. Among many famous dishes, the most famous seasoning is the "dried tangerine peel beef" of Sichuan cuisine. "Dried beef with dried tangerine peel" was initiated by Huang Jinlin, a royal chef in the late Qing Dynasty. At that time, the imperial court sent officials on business trips, and they always brought something to accompany the wine along the way, which was also beneficial to their health. Huang Jinlin used his brains to make "dried tangerine peel beef" with various seasonings. This dish is dark brown and spicy, and can be kept unchanged for a long time. Over time, this dish has become a delicacy on the table of Sichuanese.