Leshan, known as Jiazhou in ancient times, is a prefecture-level city under the jurisdiction of Sichuan Province. Leshan is located in the southwest of Sichuan Basin, at the intersection of Minjiang River, Qingyi River and Dadu River, bordering Meishan in the north, Zigong and Yibin in the east, Liangshan in the south and Ya 'an in the west. Central city in the south of Chengdu Plain.

historically, it belongs to the ancient Shu kingdom and has the reputation of "the fragrant country of begonia". Leshan is a national historical and cultural city, the first batch of cities opening to the outside world, a national model city for greening, an excellent tourist city in China, a national garden city, a national sanitary city and one of the torch relay cities for the 28 Beijing Olympic Games. Leshan is the only city in China with three World Heritage Sites (giant buddha, Emei Mountain Scenic Area and Dongfeng Weir).

The delicacies in Leshan are as follows:

1. Tiaojiao Beef

Tiaojiao Beef Soup is a famous dish of Han nationality with a long history in Leshan, Sichuan. Its medicinal diet function of dispelling cold and relieving cough, based on the principle of traditional Chinese medicine, greatly improved the taste and grade of this local famous food. After several developments, the taste of the soup has become more and more exquisite. On the basis of traditional soup flavor, modern condiments such as pepper, monosodium glutamate and sprouts are added, and the "refined soup" made of dozens of Chinese herbal medicines is infiltrated, which is more scientific and nutritious. It has formed four characteristics of clear soup color, long fragrance, crisp beef offal and diverse eating methods.

Tiaojiao beef is the intangible cultural heritage of Leshan, and it is absolutely indispensable in the streets and alleys of Leshan. Tiaojiao beef is not only mellow in soup, delicious and delicious, but also has the effect of expelling cold. Outsiders who have eaten beef with stilts in Leshan all give thumbs up.

according to legend, in the early 193s, the common people were poor and sick. At that time, in Leshan, Sichuan, there was an old Chinese medicine doctor Luo who was good at Chinese herbal medicine and proficient in the technique of distinguishing yellow. With the heart of saving the world and saving people, he hung a pot to cook medicine by the river in Suji Town, Leshan to help passers-by. This soup can not only prevent diseases and quench thirst, but also cure common cold, stomach disease and toothache. In the meantime, he saw some big families throw beef offal (such as intestines, beef bones, tripe and grass tripe) into the river, which was a pity. So, he picked up the beef offal, washed it and put it in a soup pot with Chinese herbal medicine. It turns out that the soup is very delicious. Because it tastes delicious, it also has the effect of preventing and treating diseases. Therefore, the drinkers who came specially came in an endless stream and were full. In the meantime, there are no seats, some are standing, some are squatting, and some are sitting directly on the steps of the door with their legs crossed and ready to eat. Over time, diners have come up with another name for "Tiaojiao" beef, which has been passed down to this day.

2. Beef bean curd

Beef bean curd is one of the famous snacks in Leshan, which can evolve into shredded chicken bean curd or shredded beef bean curd. When making, prepare the main ingredients and dried sea pepper, ginger, onion, kohlrabi, coriander, etc., put bean flour in the pot, gently spread a thin layer of tender tofu with a shovel, put it in a small bowl until it is boiling, and put it in a small bowl. At the same time, blanch the vermicelli with boiling water, pour beef sauce and sprinkle peanuts. It is characterized by salty, fresh, spicy, hot and spicy, and unique flavor.

3, Leshan sweet-skinned duck

Leshan sweet-skinned duck is a famous specialty in Leshan City, Sichuan Province. It has the characteristics of bright red color, salty and sweet mouth, slightly sweet skin, tender meat and long aftertaste. It can be used as a cold dish for banquets, as well as a home-cooked meal or cold cooked food, and is deeply loved by diners all over the world.

In Leshan, people call sweet-skinned ducks "braised ducks". At the same time, the sweet-skinned duck, also known as "Gong Duck", followed the imperial catering craft of the Qing Dynasty and was developed by folk excavation and improvement. The bittern of Leshan sweet-skinned duck is unique. The bittern duck is red and bright, salty and sweet at the entrance, and has a long aftertaste. It is deeply loved by citizens inside and outside Minhe County of Chengdu. The sweet-skinned ducks such as Bell Duck, Pan Duck and Wang Fuhua Sweet-skinned Duck created by Leshan people are famous, and the demand for bittern is in short supply.

Selection of materials for Leshan sweet-skinned duck:

To make authentic Leshan sweet-skinned duck, local ducks (Ma ducks) fed by farmers must be used as raw materials, and young geese can also be used as substitutes. And it is cooked with a spoonful of boiling oil, not fried, which has been tampered with by outsiders.

4. Xiba Tofu

Xiba Tofu has a history of more than 2, years. Like any valuable commodity in the world, it contains rich cultural connotations. The continuous development of Xiba Tofu production technology, the gradual variety of Xiba Tofu products, the increasingly rich tofu dishes, the methods and feelings of tofu tasting, and the spirit and quality of tofu are endless, which constitute a unique "Xiba Tofu Culture". She is a magnificent flower in gourmet culture, and it is a culture that takes Xiba tofu as the carrier, based on the unique taste, rich nutrition, style and quality, philosophy and historical origin of tofu, and permeates the human spiritual field from diet.

There are many colorful Xiba tofu stories, popular and simple tofu ballads, philosophical tofu proverbs and humorous tofu allegorical sayings circulating among the people. These oral works of working people are the source of tofu culture. There are more than 2 kinds of ancient poems about tofu in Song, Yuan, Ming and Qing Dynasties, and there are more than 1 old poems and new poems about tofu today. These poems trace the origin of tofu, pay tribute to the inventor of Xiba tofu, describe the production technology of Xiba tofu, praise the beautiful texture of Xiba tofu, and explain the philosophy contained in Xiba tofu, which is extremely rich in content.

Xiba people have been handed down from generation to generation, especially the ancestors of Chen Tuan in Song Dynasty, who constantly improved their craftsmanship. Special attention is paid to the processes of soaking, grinding, squeezing, cooking and pressing. Ingredients: local small soybeans are produced annually, added with water from "cold water well" and ground with a stone mill. "The skin retreats to see the essence, and the upper slurry is grinded by rotation", and the tofu made is as white as jade and as fine as fat; Through burning, frying, frying, steaming and mixing, more than 36 kinds of dishes are cooked, and the fine fried tofu banquet is amazing. Distinctive: first, the taste is delicate and smooth, and the nutrition is doubly rich; Second, if it is fine, it is as white as jade, fresh and tender; The third is to shake it in your hands without collapsing, and throw it in the soup for a long time without sinking. Its taste is delicious in the light, palatable and refreshing, and it can be vegetarian. It has been used as a tribute in history. Nowadays, the "Tofu Banquet" made of Xiba Tofu has become a unique first-class tofu banquet in Leshan. Some scholars have tasted Xiba tofu and praised: "Sichuan tofu is the best in the world, and Xiba tofu is the best in Sichuan."

5, Niuhua Mala Tang

Description:

Niuhua Town in wutongqiao district, Leshan is known as the "double-food restaurant paradise" with the best mala Tang and tofu brain. Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. The method is not complicated: its soup is made of chicken soup with cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc. It is put in a casserole on a slow fire and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of mala Tang are varied, ranging from flying in the sky, running on the ground, swimming in the water to hanging on branches and being born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Bean sprouts and lateral ear roots are tied on bamboo sticks with thin threads, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes.