Diyou Dumplings Diyou Dumplings was founded in the early 198s as a "State-owned Weilan Snack Shop" in the West Street of Tianpeng Town. It was called "red oil dumplings", and was later renamed as "dripping oil dumplings" by the improvement and innovation of master Yin Huaqing. Because the "dripping oil dumplings" are all filled with pork, without any fresh vegetables, the special "red oil" is dripped on the table, so it is named. In December 199, he participated in Chengdu Food Expo and was awarded as "Chengdu Famous Snack". "Drip Dumpling" has the characteristics of thin skin, tender stuffing, full shape, bright red color, slag melting in the mouth, salty, sweet, hemp and spicy blending. Drip-oil dumplings are strict in material selection and exquisite in workmanship: the dumpling skin is made of the finest special powder. In the past, it took all the effort to knead the dough by hand. Now, although the machine-made dough skin has been adopted, it still retains the characteristics of traditional technology; The stuffing is made of fine pig hind leg meat, with proper amount of water and salt, which is not dry or thin, just right; Cooking is the key technology of dripping oil dumplings. When cooking, the water temperature should not be too high or too low. Because it is too high, jiaozi will be boiled and lose its original full half-moon shape. If the water temperature is too low, the cooked jiaozi will lose its umami flavor. It is this proper "temperature" that can show the true color of dripping oil dumplings. After the dumplings are cooked, they are supplemented with seasonings, and finally topped with "red oil", which is also very particular. It is not spicy in general, but both spicy and spicy. Together with salty and sweet flavors, it adds to the charming charm of Sichuan-style snacks and makes diners full of praise.

At present,' Drip Dumplings' is still a favorite snack of Pengzhou residents, and it has already entered the ranks of famous snacks in Rongcheng, and it is not only loved by Sichuan people, but also favored by the vast number of northern visitors.

"Tour to Tang Yuan" is the development of Dongjie Tour in Tianpeng Town, Pengzhou City, which has a history of more than 1 years. Each bowl of tangyuan has five flavors, sweet and delicious, with different flavors.

There are many varieties of Tang Yuan Tangyuanxin, such as black sesame, white sesame, fresh rose, brown sugar and sesame, and salt and pepper. All of them are made of superior sesame and sesame, which are screened, washed, dried, mixed with pure white sugar, vegetable stains, sesame oil and fresh rose, mixed with a certain proportion of fine fried flour, strictly formulated and refined according to the traditional technology. Flour is white, delicate, moist and without sour taste. It is made of local high-quality round and long glutinous rice with a certain proportion, soaked for six times, rinsed and hand-grinded.

"You Tang Yuan" is also very particular about cooking methods. Adding coal, cooking, adding water and fishing are strictly carried out according to the traditional methods, and the heat is carefully controlled, so that the water is always clear and white, and it is not muddy and does not collapse, so that customers can have a good time.

After the renovation of the old city in Tianpeng Town, Pengzhou City, you Tang Yuan Store moved from the "Crossroads" of East Street to Yingbin Road of South Street, and its business was booming. Steamed beef with big umbrella Steamed beef with big umbrella is a famous Islamic snack with unique western Sichuan flavor, which was initiated by Mu Wenzhong, a Hui chef in the Hui canteen outside the north gate of Tianpeng Town, Peng County.

Since 1931, Mu Wenzhong has set up a stall to sell steamed beef at the west entrance of Taiping Street in Tianpeng Town, Pengxian County, and put up a 1-square-meter tarpaulin umbrella in front of the stall to shelter from the sun and rain, hence the name "Steamed Beef with Big Umbrella".

Steamed beef in big umbrella is steamed in big cage, and its raw materials, ingredients and technology are particularly particular. Its material selection is very strict, and the meat must be the hind leg meat of fat cattle. The specific method is as follows: first, remove the film and tendons, open it into a block with a moderate size, then mix it with a variety of spices and steamed rice noodles, add a proper amount of water, mix well, and then steam it in a cage. When coming out of the cage and serving, mix garlic, coriander, Chili oil, etc. temporarily. Its characteristics are bright color, rich aroma, delicious meat, tender slag, spicy and refreshing, and long aftertaste.

In 199, steamed beef with big umbrella participated in the first Sichuan Food Exhibition, which was well received by many experts and gourmets and won the title of "Chengdu Famous Snack". In 1992, steamed beef with big umbrella was praised by foreign guests at the first Expo of Sichuan Friendship International Tourism Year.

Zou Jianan, located in the east street of Tianpeng Town, Pengzhou City, started the business of smoked rabbit meat in the early days of liberation. He carefully studied the ingredients and production of steamed rabbits. The varieties are bittern, sweet, hemp, spicy and salty. The rabbit meat has the characteristics of crisp skin, crisp bone, tender meat, ruddy color, fresh and fragrant taste, attractive fragrance, salty, light, spicy and sweet. Because Zou Jianan has a beautiful beard, the "Bearded Rabbit" got its name.

the bearded rabbit has excellent materials and exquisite technology. Rabbits that have grown for about five months are selected, and those that are too old, too tender and too thin are not selected. When it is made, fresh rabbits are salted, dried, boiled with 8% fire, aired, fried with edible oil, and finally boiled with low fire into juice, and mixed with ginger, pepper and other spices and traditional Chinese medicine spices.

As early as 195s, bearded rabbits were exported to Beijing, Tianjin, Shanghai and other places, and gained a good reputation. Since the 198s, with the reports of newspapers and radio stations, the bearded rabbit has become more and more famous, and has won the reputation of "Traditional Food Award" and "Chengdu Famous Snack" successively.

Now, Zou Jianan's grandson, Zou Tao, has inherited his ancestral business, and every evening, he puts out a "Huzikuan" stall at the entrance of Pengzhou West Street Square, which is deeply loved by consumers. "Crispy Kukui" in Junle Town, Pengzhou, also known as "Crispy Melaleuca Cake", has a long history, exquisite workmanship and unique style, and is famous in western Sichuan for its fragrance, crispness, crispness and tender slag.

"Crispy Pot Kui" is famous for being roasted by Zhou Lequan and Master Ma Fucai in Junle Town, Pengzhou. Select high-quality middle noodles, mix with appropriate amount of warm water and repeat the operation to make them moderately soft and hard, and stretch them flexibly. The cold and hot view of water depends on the temperature, and the water temperature is inversely proportional to the temperature. The ingredient method is unique, and the principle of mixing dough (fermented flour) and dough (raw flour) is implemented. The number of surfaces depends on the length of time after mixing the sub-surfaces. The sub-surface time is long, and the surface is multi-matched; On the contrary, less distribution. Then, the raw pig suet with the surface film torn off is mixed with spices such as star anise, fennel, tri-naphthalene, pepper, ginger, refined salt, monosodium glutamate, etc., chopped and uncovered, smeared on the elongated dough, rolled and shaped, fried in a frying pan, and finally baked in a furnace.

Today, there are more than ten varieties of "Crispy Kukui", such as fresh meat Kukui, salt and pepper Kukui and shredded salt Kukui. During the Asian Games in Beijing, diners at home and abroad queued up to buy food. Because the production was difficult to satisfy, many people didn't have time to eat their fill. It was a story for a while and became famous inside and outside the Great Wall, north and south of the river and all over the world.