Chongzhou, a snack city filled with delicious food in the air, may make you relaxed and happy. More than 30 kilometers, drive out of the west gate of Chengdu and drive along Chengwenqiong Expressway for 20 minutes. From the moment you leave expressway, you will be surrounded by delicious food: unique and full zhazha noodles, Huaiyuan Sanjue, Tangma cake, spicy and delicious chicken slices in the Catholic Church of American supermarket, a Shi Guanyin salted duck that can eat the fragrance of cypress branches ... several blooming flowers, one for each table. Out of respect for food, let's order them one by one-the full-fledged "Ma Yang Zhazha Noodles" has a big photo of a kind boss hanging in every store, and the oldest one is of course the "Zhazha Noodles" of Aunt Cha Fang Shu. It is understood that the slag noodle was born in 1988, and the original slag noodle was just a roadside shop in Ma Yang Town. At first, Aunt Cha mainly made some simple pasta for drivers who passed by early in the morning. Later, she developed a kind of minced pork with grains as fine as sand and crisp color, and made a bowl of noodles with homemade kimchi. It turned out to be very popular and developed into today's food. Three years ago, Aunt Cha successfully registered the "Slag Face" and "Slag Face" of sheep and horses. In recent years, the "slag noodles" of tea have been recommended to participate in major temple fairs and food festivals held in Chengdu, which are deeply loved by diners. Now, the slag surface has been out of Chongzhou. There are at least a dozen "slag inspection surfaces" in Chengdu. Even outside the province, even in the snowy plateau, you can see the shadow of the sheep and horse dregs. Many foreign friends also came here and invited Aunt Cha's branch to settle abroad. The "Huaiyuan Three Musts" tofu curtain with local flavor was created in Chenghua period of Ming Dynasty, and it has a history of more than 500 years. Affected by geography, its raw materials are only produced a few kilometers away from huaiyuan town. Tofu curtain is made of special soybeans and spring water unique to "Jiulongchi", which is processed into curtain skin by traditional technology, rolled into a tube and naturally fermented. Tofu curtain is rich in plant protein, and a bag of multi-flavor curtain is equivalent to the protein content of 250g lean pork, 375g eggs and 1500mg milk. 1990 was awarded the title of "Chengdu Quality Snack" by Chengdu Municipal Government in February. At the end of 2005, through a large catering company in Chengdu, Huaiyuan Tofu Curtain entered the American supermarket and became a delicacy on the American table. "Three-non-sticky" leaves were created by an old man named Song in huaiyuan town in the 1920s. At that time, it was called cotton, grass and vegetable paper Later, Huaiyuan Food Cooperation Center gradually improved its manufacturing technology and formed the characteristics of non-stick plates, chopsticks and teeth. In addition to rice and glutinous rice, its skin is also made of peas, white as milk, moist and refreshing. There are two kinds of Eight Immortals in Ye Er: sweet and salty. Xianxianer is made of fresh meat, pepper, monosodium glutamate, soy sauce and four spices. Although it tastes like Sichuan sausage, it does not have the smoky feeling of traditional sausage and has a unique taste. The production of sweet stuffing is also very particular about seasoning. When eating, it is mellow and sweet, sweet but not greasy, and it melts in the mouth. Huaiyuan lard frozen cake, the locals told me that people used to make pillow-sized cakes with rice and glutinous rice, which were called "pillow cakes". Before the founding of the People's Republic of China, huaiyuan town chef Jiang Zhongyu added lard, melted lard and brown sugar according to the production technology of "pillow cake", and took corn husk as the skin to form today's Huaiyuan lard frozen cake. Its characteristics are moist, soft, elastic, oily but not greasy, sweet and slightly sour, and it has a long-standing reputation in western Sichuan. Mala Tang "Chicken Slice in Catholic Church" Why does a piece of chicken as thin as a piece of paper have a religious name? According to the introduction of the older generation, Nie, the founder of the 1920s, set up a stall to sell chickens near Chongzhou Catholic Church for a long time, hence the name. In the 1970s, he entered the Sichuan menu. According to Chihuo, the chicken slices of the Catholic Church are just fat and tender cocks with full feathers, less than one year old. In the process of killing, scalding, cutting and cooking, we all pay attention to it. Unique knife method and unique seasoning. Even after slicing and serving, add nest oil, mix in Chili noodles, sprinkle sesame seeds and red oil, and then sprinkle with sugar to eat evenly. Chicken slices are big, thin, delicate, spicy, mellow and unique, which is really a delicious food that should not be missed. The origin of the intoxicating "Shi Guanyin salted duck" is also related to the place name. According to legend, it was created by an aunt in Guanyin Field (now Chongzhou) in Zhou Shu during Guangxu period of Qing Dynasty. This kind of dried salted duck has exquisite materials and exquisite craftsmanship. It combines the essence of curing, marinating and smoking, and has a special flavor of dryness, fragrance and crispness. It is understood that the best-selling salted duck in Shiguanyin is the "Four Heavenly Kings": Andy Lau, Jia, Ye Dejun and Zhou Huifeng. The salted duck is specially made from local ducklings in an open rice field. Hair removal, blood removal, viscera removal, bone cutting, pickling in a jar, pressing for 24 hours into a plate, baking with kang oil, and cooking in a pot. Brine is made of 18 kinds of spices, such as nutmeg, straw chop and Cao Ling. After special treatment, it has an intoxicating smell. The skin of salted duck is golden yellow, mellow and delicious, dry but not hard, oily but not greasy, oily and tender. Tang Changfa sesame seed cake with crispy skin and crisp heart, commonly known as Tang Changfa sesame seed cake, was created by Tang Shiyuan, the founder of Changfa Lane in Chongzhou Street during the Qianlong period of Qing Dynasty, and has been passed down for seven generations. "Tangma cake" is famous for its unique double crisp flavor. It is made of superior flour, sugar, rock sugar, vegetable oil and sesame by special processes such as peeling, coring and frying. Put it in a sieve filled with sesame seeds, cover with sesame seeds, put it in a front pot and bake it with high fire. This kind of biscuit has the characteristics of exquisite ingredients, suitable pyrotechnics, yellow but not burnt, crisp skin and crisp heart, sweet slag and long shelf life. According to legend, a monk in the ancient temple took it out after storing it for one year, and its color, fragrance, taste and shape remained unchanged, just like fresh cakes. 1987, "Tang" brand baked wheat cake was rated as "Chengdu famous snack", and now it has entered American supermarkets and won wide acclaim. Www.czlyxx.cn reference materials of Chongzhou Tourism and Leisure Network:

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