Ginger sugar was founded in the fourth year of Xianfeng in Qing Dynasty (1854), and it is a traditional food in Sanhe farm in Xindu District. Now it is produced by Xindu District State-owned Food Factory. Xindu Ginger Sugar is produced in sanhe town with a history of more than 200 years. It is said that at the end of Kangxi in the Qing Dynasty, there was a mother-in-law Ma in Sanhechang who fried glutinous rice, ground it, mixed it with ginger juice and brown sugar, kneaded it into soft cakes, cut it into small strips, and sold it as a kind of sugar, named ginger sugar. Xindu pomelo

Xindu pomelo is a famous local specialty. In 1994, 1996, 1997, 1998, it won the National Pomelo Golden Cup Award and 1995 National Silver Award. Xindu pickle

Xindu kimchi is characterized by "no deformation, no acid, no seeds, no wind and no salt". Rich in variety, with excellent color, fragrance, taste, shape and utensils, it is famous for its crispness, tenderness and fragrance. Xinfan editor-in-chief

The new brown weaving technology originated in the late Jiaqing period of Qing Dynasty and has a history of more than 200 years. According to the literature, the newly bred women in the late Jiaqing period of Qing Dynasty had the tradition of "analyzing tender palm leaves into silk and weaving them into straw sandals". In the beautiful countryside and farmyard, local women can weave magical handmade products with white and delicate brown silk everywhere. Slippers, in particular, are a must for new brown weaving. They are comfortable, breathable, elegant, light and pollution-free, moisture-proof and durable, so they are widely welcomed by consumers. Xin du mi Bai su

Xindu white rice crisp is a traditional food in Xindu District, Chengdu, Sichuan Province. It was first set up by private vendors during the Qianlong period, and was later created by the owner of Migentang Store in Xindu District. The finished product has the characteristics of sweet smell, fine slag quality and rich nutrition. White rice crisp is a traditional food in Xindu, Sichuan. The legend originated in the middle of Qing Dynasty 200 years ago. Began in the camp of folk vendors, it has the characteristics of sweet smell, delicate slag and rich nutrition, and gradually became famous. Spiced golden hook dried bean curd

The products of Ailianchun Sauce Garden in Xinfan Town, Xindu County are famous at the same time as another almond sweet douban. Because of its fine production, excellent texture, delicious color and unique features. It has won many medals and certificates from the former Sichuan Native Products Promotion Association, and won the gold medal and certificate of the World Expo held in San Francisco in the fourth year of the Republic of China (A.D. 19 15), making these two products famous throughout the country and at home and abroad. Phoenix tail crisp

Chengdu Fengwei Crisp is one of the famous Sichuan dishes. It is said that it started in the Ming Dynasty and evolved from court banquet snacks. The appearance is light golden yellow, crisp outside and soft inside, and it tastes delicious when it is hot. The core material of phoenix tail crisp changes with the season. According to the different stuffing, it can be divided into flower phoenix feather crisp, lobster phoenix tail crisp, golden hook phoenix tail crisp and so on. Boiled pork slices with garlic

White meat with garlic paste is a very popular dish in Sichuan cuisine. This dish is the most famous in Chengdu's bamboo snacks and academy restaurants. Garlic paste and white meat pay attention to the selection of materials and the pork leg meat connected with fat and thin; Pay attention to the knife method, requiring thin and even slices, with skin, fat and lean meat connected; Pay attention to seasoning, require red color and strong flavor, and highlight garlic flavor. Tasting this dish gives people a refreshing, fat but not greasy aesthetic feeling, which is suitable for table wine. Phoenix tail with sesame sauce

Phoenix tail is neither the tail of phoenix nor the tail of chicken, but the tip of lettuce. Lettuce tip is called the upper part and leaf part of lettuce in Sichuan, and it is called oil wheat dish in Guangdong and Guangxi, and it is often abandoned in the north of the Yangtze River. Don't blame northerners for not eating well. I'm from the north, and I know something about northern cuisine. Northern dishes are often big, but rough and not fresh enough, such as lettuce tips, which are like chewing wax and taste like firewood. They are really not delicious. So the lettuce tip of this dish needs to be fresh and tender. In addition, Sichuan lettuce tip generally has a piece of lettuce, which is crisp and tender and tastes good. Xin du shou xing gan ju

Xindu Shouxing Citrus is a famous specialty in Xindu District, Chengdu, Sichuan Province. The fruit of this product is round, oblate, rectangular or inverted oval, and the color is orange-yellow to golden yellow. Fruit can be eaten raw, processed with candied fruit, and has high medicinal value. For example, eating raw skin can relieve cough and resolve phlegm. Xindu Shouxing Citrus is a special fruit product in Xindu, Sichuan, which is deeply loved by consumers. Xindu Ye Er bar

Leaf, also known as leaf, is a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. It is characterized by fragrant smell, sweet and refreshing taste, rich lotus fragrance and salty and fresh dishes. Ye, also known as Ye, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. 1940, Ai Mo was elaborately made by Xindu Tianquanzhai snack bar, and it was renamed as Yebal. Because of its unique flavor, its reputation is far spread. Bao guang su Zhai

Baoguang Vegetarian Restaurant. Everyone on the western sichuan bazi in Chengdu Plain knows that there is a vegetarian restaurant in Baoguang Temple in Xindu. The vegetarian diet in Baoguang Temple is well known. Exquisite craftsmanship, similar colors, smells and even tastes are so lifelike that past diners are all amazed. Introduction to Baoguang's "Su Zhai" The Baoguang Temple in Su Zhai is also famous, and Kang Lei certainly wants to try it again. There are more than 30 kinds of vegetarian recipes, and the "rice crust" in "rice crust slices" is very crisp; "ribs" are made and taste good. Osmanthus fragrans

Xindu osmanthus shredded pork encyclopedia content comes from: Xindu osmanthus shredded pork belongs to Sichuan cuisine, with pork, eggs, monosodium glutamate and starch as raw materials, and the technology is frying. Beef cola cake

Beef biscuit, fried point, features: golden color, crisp skin and tender meat, fresh flavor, tender and slightly hemp filling. Cooking method: frying. This product is one of the famous special snacks in Xindu District of Chengdu, also known as beef dumplings, especially Sanyiyuan beef dumplings. Sichuan sea pepper

Rich in sea pepper, commonly known as Dongshan sea pepper. The varieties are Dahongpao and Erjin Bar. Bright red in color and spicy in taste, it is a good seasoning for Sichuan cuisine. Fuling mustard tuber and Pixian watercress are all made of Dongshan sea pepper.