Specialties of Guanghan 1. Guanghan Silk Rabbit Guanghan Silk Rabbit is a local traditional food with a long history in Guanghan City and enjoys a high reputation in the country.
It is ruddy in color, delicious and tender, has tight muscles, tender meat, long flavor, high protein and low fat.
Generally, they are taken out, rinsed in warm water, chopped into large pieces, cooked in a pot, and then eaten.
2. Hanzhou Salted Duck The raw salted duck and cooked salted duck (commonly known as roasted duck), which are specialties of Guanghan, are the finest pickled foods and are local traditional foods with a long history in Guanghan.
The salted duck is named after the bamboo bones are used to stretch it during the drying and marinating processes, and the finished product is shaped into a plate.
There are three types of raw salted duck: boneless duck cake, bucket duck, and salted duck.
The finished product can be stored for three to five months.
In recent years, vacuum seal packaging has been adopted, which can extend the shelf life and facilitate transportation and sales.
The best way to eat it is steaming.
Put the vegetables down without losing the original flavor.
Cooking is also possible.
Hanzhou salted duck has golden skin, ruddy flesh, delicious color, tender slag, fat but not greasy, and unique flavor.
Guanghan silk-wrapped rabbit is a local traditional food with a long history in Guanghan City and enjoys a high reputation in the country.
It is ruddy in color, delicious and tender, with tight muscles, tender meat, long flavor, high protein and low fat.
Generally, they are taken out, rinsed in warm water, chopped into large pieces, cooked in a pot, and then eaten.
2. Hanzhou Salted Duck The raw salted duck and cooked salted duck (commonly known as roasted duck), which are specialties of Guanghan, are the finest pickled foods and are local traditional foods with a long history in Guanghan.
The salted duck is named after the bamboo bones are used to stretch it during the drying and marinating processes, and the finished product is shaped into a plate.
There are three types of raw salted duck: boneless duck cake, bucket duck, and salted duck.
The finished product can be stored for three to five months.
In recent years, vacuum seal packaging has been adopted, which can extend the shelf life and facilitate transportation and sales.
The best way to eat it is steaming.
Put the vegetables down without losing the original flavor.
Cooking is also possible.
Hanzhou salted duck has golden skin, ruddy flesh, delicious color, tender slag, fat but not greasy, and unique flavor.
Guanghan Snacks Guanghan Famous Snacks was founded in the 1930s and has a history of 70 years.
After more than 70 years of operation, exploration and innovation, Guanghan Famous Snacks has now become one of the largest specialty snack shops in Guanghan City. It operates Xiaolong Baozi, Sanhe Clay, Glass Shaomai, Red Oil Dumplings, and Whole Egg Golden Noodles.
, sweet water surface, glass hand, pearl yuanzi and other specialty snacks have won various awards many times.
Among them, the golden noodles won the Silver Award for Sichuan Flavor Snacks, the red oil dumplings won the Gold Award at the First Dragon Boat Festival in Deyang City, the Golden Noodles and Glass Hands won the Gold Award at the First Sanxingdui Culture, Tourism and Food Festival in Guanghan City, and the snack set won the Silver Award at the Food Festival.
1. Chew Snow Buns: This is a new food created by Chew Snow Buns in the city in 1935.
Add 5 kilograms of the above-grade white flour to 500 grams of fermented flour, 250 grams of maltose, and 3 grams of soda to make a wrapper, then add the refined stuffing to wrap it up, and steam it in a cage.
Chop 5 kilograms of selected lean pork for the stuffing into the pot, stir-fry until loose seeds, add 15 grams each of pepper and MSG, 250 grams each of white soy sauce, magnolia slices, fermented glutinous rice, and sweet sauce, and 65 grams each of golden hook and ginger.
It is as white as snow and soft in the mouth. After 1950, it evolved into Xiaolong Tangbao, also known as Xiaolongbaozi.
2. Whole egg golden noodles: It has a history of more than 50 years.
Mix the above, eggs and a little soda, roll it out thinly and cut it finely by hand.
It is golden in color and cooked immediately in the pot, leaving no tendons and no muddy soup.
Use the original soup to make the seasoning, add Shaozi, and sesame oil. The taste is very fresh.
3. Red oil dumplings: Use fine white flour as dumpling wrappers and wrap them with refined meat fillings.
After cooking, add seasonings and it will taste spicy, salty and sweet.
4. Glass Hands: The original name is Darou Hands. Because the skin of the hand is thin and the filling is fine, after wrapping, the filling is still visible, so it is called Glass Hand.
There are two types: clear soup and red soup.
The clear soup is fragrant and the red soup is spicy.
5. Glass Shaomai: The skin is as thin as paper and the filling is very transparent. It is steamed and aged on a plate with flowers added. It is white in color, soft and delicious.
6. Sanhe mud: Its raw materials include glutinous rice, soybeans, sesame seeds, walnut kernels, etc. After frying with lard, it is soft but not runny, and the oil is rich but not greasy.
Fry the glutinous rice and soybeans until they are cooked and grind them into powder. Add an appropriate amount of boiling water and stir-fry until the water is reduced. Add sugar and stir-fry until the oil spits out. Add walnuts, sesame seeds and candied fruits and mix well. Serve.
Moisturizing and crispy, sweet and delicious, oily but not greasy.
7. Bean jelly: During the Republic of China, the boiled jelly noodles from Batu Caves in the city were the most distinctive.
The jelly is separated from the seasonings, and a dish of sesame sauce is added. Buyers can mix it according to their own taste. The taste is spicy.
By the 1980s, the jelly made by Mailang Noodle Shop and self-employed jelly had a unique flavor.
8. Cold glutinous rice cake: Use bean paste and rose or date paste as filling, with a red plum blossom printed in the middle.
It is soft in the mouth, not sticky or greasy.
9. Flower cake: It looks like a blooming peony, hence its name.
First, remove the stems of the fresh roses, wash them with water, add sugar, cooked flour, and cooked lard and mix well, knead them vigorously to make a thick paste, and then it will become the filling.
Add cooked lard to the flour and knead evenly to form a crispy dough.
Then use flour, cooked lard and water to knead until it becomes oily.
Divide the pastry dough and the oily surface into pieces, then flatten the oily dough dough, wrap it in a piece of pastry dough, roll it into a thin sheet, wrap it into a cylinder from the outside to the inside, then flatten it and roll it into a long shape, first fold it
Take a small half, then stack the remaining half on top, roll it into a round cake, and finish one by one.
Then take a piece of pie crust and wrap it in the filling, press the seal down to form a round pie, and dot a red dot in the center of the pie.
Set the heat to medium and add cooked lard in a pan. When it is 40% hot, switch to low heat. Add the dough and fry for about seven or eight minutes until the skin becomes crispy and floats.
The filling is made of fresh rose flowers and rock sugar residue as raw materials, and is deep-fried.