First, Guo Kui poured bean jelly.
Guokui Guanliangfen is a famous specialty snack in Nanchong, Sichuan. Roasted in a charcoal stove, the golden pot helmet is fragrant and delicious, unique, delicious and healthy, not greasy at all, and the skin is crisp. Cut a hole in it and add fresh and refreshing bean jelly from northern Sichuan. The pot helmet is crispy outside and tender inside, and the bean jelly inside is spicy and fragrant, delicious and satisfying.
Second, Nanchong rice noodles
Nanchong rice noodle is a famous specialty food in Nanchong, Sichuan, which has become a gourmet brand of local people and the core representative of local food culture. There are many varieties of rice noodles, and with a variety of seasonings, the essence is tender and pointed winter vegetables and red oil, and then topped with mutton, eel and other toppings, and then dried in oil, which is very satisfying.
Three. Yingshan cold noodles
Yingshan cold rice noodles is a famous specialty food in Nanchong city and even Sichuan province. Golden color, full of color and fragrance, fresh and refreshing. The red oil in cold noodles is the pen of the soul. Yingshan people pay the most attention to red oil when cooking, and they will be accompanied by kohlrabi and bean sprouts. It tastes spicy and fragrant, which is unique. Yingshan people can eat 30 thousand Jin of cold noodles from the first day to the sixth day, which shows how important it is to face the locals directly.
Fourth, Shunqing mutton powder
Shunqing mutton powder is one of the famous snacks in Nanchong and even northern Sichuan. Nanchong in the morning starts with a bowl of rice noodles. Nanchong calls it drinking powder. The rice noodles are smooth and the mutton soup is rich in flavor. After adding dry oil twice, the dry oil is crisp and delicious. Even if it is cold, it is slightly tough when soaked in soup. With a bite, the delicious soup and tough taste are memorable in my mouth. Bian Xiao, once I added dry oil to a medium bowl of mutton powder eight times in succession, and I ate it all.
Five, white sugar steamed bread
Steamed steamed bread made of white sugar in Langzhong, Sichuan, naturally fermented, with only wheat fragrance. They have neither the alkaline astringency of steamed bread nor the slightly sour taste of bread. They are fluffy and firm, melt in the mouth and are especially sweet. Like fresh steamed bread, it is essential for Sichuanese to celebrate the New Year. Every steamed bread has a red seal, which is inexplicable and festive, implying prosperity in the coming year and has its own characteristics.
Six, North Sichuan bean jelly
North Sichuan bean jelly originated in Nanchong, Sichuan, and was originally a peasant snack. It has a history of more than 90 years. Bean jelly is made by a spinner. Fine-shaved silk is easier to taste than thick silk, and it tastes particularly refreshing. Everyone in Nanchong knows that North Sichuan bean jelly is loved by everyone. A bowl of bean jelly bears the taste of Nanchong people, so it is necessary to put it in a pot helmet. Have you eaten?
These are the six specialties of Bian Xiao. What else do you know? Remember to leave a comment.