North Sichuan bean jelly originated in Nanchong City, Sichuan Province in the late Qing Dynasty and the early Republic of China. Originally a peasant snack, it has become one of the famous snacks with typical Han characteristics in Sichuan cuisine. North Sichuan bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residue, precipitation and dehydration. Heat and stir to paste, and put into pots and plates for later use. There are many ways to make bean jelly, but mung beans and rice can also be used to make bean jelly with different tastes, and the nutritional value and influence of bean jelly.
Shunqing mutton powder is made of rice flour, mutton soup, stuffing and exquisite seasoning. It has the characteristics of three delicacies. The rice flour is delicate and soft, the filling is fragrant and odorless, and the soup is milky white and hot. In the cold winter, eating a bowl of mutton powder can make you have a fever and sweat. Foreign guests come to Nanchong to enjoy the authentic Shunqing mutton powder.
Yingshan salted duck is a unique barbecue product in Yingshan. It was buried for thousands of years, and it was not until the Qing Dynasty that it became famous, and it became famous after the Republic of China. Golden color, delicious fragrance, salty taste and low price. It has become a delicious food to entertain guests in people's daily life, and it is also a famous local product with unique flavor for friends and relatives. Therefore, it enjoys a high reputation in Chengdu, Chongqing and other places and is exported to both inside and outside the province.