2, Yi Long rouge radish

3. Yi Long pickles

Step 4 steam white sugar

5. Yingshan black goat

6. Baoning Squeezes Wine

Content expansion:

1, Langzhong Zhangfei Beef

Zhang Fei 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.

2, Yi Long rouge radish

Yilong rouge radish is a famous specialty in Yilong County, Nanchong City, Sichuan Province. The root of this product is gourd-shaped and weighs about 80g. The epidermis and meat are rouge and have fibrous roots. The section is rouge red and radial, and the meat is dense, crisp, slightly spicy and sweet. Yilong County, located in the northeast of Nanchong City, the second largest city in Sichuan Province, is the hometown of Comrade Zhang Side, the head marshal and a model for serving the people. The fleshy roots of Yilong rouge radish are gourd-shaped, each weighing about 80g. The epidermis and meat are rouge and have fibrous roots. The meat is dense, crisp, slightly spicy and has a sweet aftertaste. Yilong Rouge Radish has high nutritional value and is rich in protein, fat, calcium, iron, zinc, dietary fiber, vitamin B 1, vitamin B2 and so on. Insoluble dietary fiber ≥ 1.4%.

3. Yi Long pickles

Yilong pickled melon is a famous specialty in Yilong County, Nanchong City, Sichuan Province. This product is brownish red in color, smooth and tender as squid, crisp but not greasy. When eaten with wine, it can release greasy fishy smell and make people taste fragrant and have an appetite. Yilong County, the hometown of the viceroy, enjoyed a long-standing reputation as a royal tribute during Jiaqing period of Qing Dynasty. By 193 1, the pickled melons produced by "Chunsenmao" sauce garden in Yilong have been exported to Yunnan, Gansu, Shaanxi and other places. Nowadays, in Yilong folk, the traditional custom of making pickles is still preserved. TG5 Yilong pickles production has a long history. The Records of Yilong County, compiled in the tenth year of Tongzhi in the Qing Dynasty (A.D. 186 1), recorded under the chapter "Food products": "Sweet and crisp, known far and near, all cities except one or two counties imitated it.

Step 4 steam white sugar

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. (Langzhong) Baoning sugar steamed buns were created by the pastry chef Ha Gongkui in the Qing Dynasty.

5. Yingshan black goat

Geographical Scope The hilly area of Yingshanhe River basin in yingshan county, Liaoyezhai Mountain, Taipeng Mountain and Dengjialiang Mountain have the specific qualities of black hair, short and shiny hair, medium size, large skin area, compact texture, strong ductility, tender and juicy meat, uniform fat distribution and rich nutrition. Yingshan county, Sichuan Province is located in the northeast of Sichuan Basin, between Jialing River and Qujiang River Basin. Yingshan has a long history of raising sheep and was once identified as a national goat breeding base.

6. Baoning Squeezes Wine

Langzhong wine-making industry has a long history, and Lu You, a great poet in the Southern Song Dynasty, praised Langzhong wine as "Langzhong Zhai Brews its unique fragrance". Baoning pressed wine is a unique traditional famous wine in Langzhong, also known as "aged pressed wine", which has a history of more than 300 years. Liquor-pressing koji is made of gastrodia elata, cinnamon, gardenia, Pinellia ternata koji, Amomum villosum, Amomum villosum, jujube and so on 100. This koji was put into steamed grain (mainly red sorghum) and the base wine was obtained by solid-state fermentation. This base wine with a temperature of more than 60 degrees, together with rock sugar and pollen, is packaged in a clay pot and stored in a natural cellar with a certain temperature. This is called "pressing". After a year's pressing, the wine with a degree of more than 60 degrees can be taken out of the cellar and opened.