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Panlong eel Panlong eel is a Zigong dish.

All the eels are selected from three to five inches long and are not deboned.

After it is cooked and served, the small eels are like dragons coiling in the pond, which is really beautiful.

There used to be a tradition of eating small eels without spitting out the bones. In fact, the Panlong eels spit out very few bones, or even spit them out at all. It is a very delicious dish.

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Zigong Mao beef, commonly known as "beef cake", has been made since the Ming and Qing Dynasties. It has always been loved by the people. It can be combined with melon seeds, candies and fruit dishes, and can also be placed on wine and vegetable dishes.

In 1990, Zigong Mao Beef won the Famous Special Snack Award at the first Sichuan Province Famous Special Snacks Review Conference.

Zigong Mao Beef Zigong Mao Beef is made from the finest beef, cut into strips of any length, rinsed with blood, boiled, braised and stir-fried.

The heat is very particular when making it. Cook it until the blood of the meat is broken. Stew until the fibers on the surface of the meat shrink to a certain extent. Stir-fry until the surface of the meat becomes loose and hairy. Season it for the last time, then remove it from the pot and let it cool before eating.

If it is not cooked enough, it will not become hairy; if it is cooked too much, it will be broken into pieces.

This product is famous for its brown color, soft slag, moderate saltiness, and long-lasting mellow flavor.

It can be served with wine or as a snack. It is easy to carry and has a long shelf life. It is indeed a good travel product.

Zigong Red Oranges are native to my country, mainly produced in Sichuan and Fujian.

Among them, Zigong red tangerines are more famous.

Characteristics of Zigong red tangerine products: The tree is strong, with a tall crown and upright tips; the fruit is oblate and medium-sized, with a single fruit weight of 100-110 grams. The peel is thin, bright red in color, shiny, easy to peel, and rich in orange veins; - fleshy texture

Tender, juicy, slag, sweet and sour, soluble solids 11% ~ 13%, sugar content 8 ~ 10g/100ml, acid content 1.0 ~ 1.1g/100ml, about 15 seeds; fruit in late November

It matures in December, and its shortcoming is that the fruit cannot withstand storage.

Stir-fried green beans, minced meat and eggplant Cuisine: Sichuan Cuisine Taste: Salty and fresh Price: 10-40 yuan Features: The eggplant is delicious, the minced meat is fresh and fragrant, and the aroma is rich.

Ingredients: 300 grams of eggplant (purple skin, long), 15 grams of nine-story pagoda, 50 grams of pork (fat and lean), 5 grams of garlic (white skin), 3 grams of salt, 3 grams of white sugar, 3 grams of vinegar, 3 grams of starch (peas)

, 20 grams of vegetable oil.

Production method: 1.

Wash the eggplant and cut it into sections about 6 cm long, then cut into 4 long strips.

2.

Pour an appropriate amount of oil into the pot and heat it, add the eggplant and fry over medium heat until soft, then take it out.

3．

Leave oil in the pot, add minced meat and stir-fry until fragrant, then add minced garlic and stir-fry until fragrant.

4.

Finally, add the nine-layer pagoda, eggplant and all the seasonings and stir-fry for your approval.