1. Baishiyi Salted Duck

Each duck is carefully made through multiple processes such as pickling and baking. It has a delicious waxy aroma and endless aftertaste. It is high in protein and It is low in fat and is a perfect accompaniment to alcoholic drinks and meals. It is famous for its excellent color, aroma, taste and shape.

It can also greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water circulation, nourish the stomach and promote fluid production, relieve cough and self-excitation, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema.

2. Dried croissant beans

There is an idiom in Wulong: there are three treasures in croissant: dried beans, old vinegar, and pork loin dates. The dried tofu that has been marinated many times can be described as having a fragrance that spreads thousands of miles.

At that time, dried sheep's finger beans were the ration of the trackers on the bank of Wujiang River. At that time, almost every household made dried sheep's finger beans, which were then carried by women in baskets and sold by the Wujiang River.

Due to the high quality and low price of dried lady's finger beans, they are deeply loved by passing merchants. Therefore, the business of dried beans has become the main means of making a living for local people.

3. Dengying Beef

Dengying Beef is derived from the original five-spice beef slices. Because the meat is thick and hard, it is difficult to chew when eating and can easily jam teeth. It was later improved. Then it became what it is now. The beef was big and thin, and it became crispy and delicious after baking.

Lamp shadow also refers to the thinness of the meat slices, which are so thin that the light can pass through, just like the curtain of a shadow play, and the performance is performed through the lamp shadow.

4. Chengkou Old Bacon

Chengkou "Old Bacon" follows a folk processing secret recipe with a history of more than 500 years, and is carefully smoked with special traditional techniques. Its meat is of excellent quality and With pure fragrance and rich nutrition, it is one of the representative local products of Chengkou.

Whether the bacon is sliced ??and stir-fried with garlic sprouts and various vegetables; or it is boiled in water and eaten in slices, or it is made into soup with stews such as potatoes or lotus roots; it is a rare delicacy. If you want to be lazy, cut it into cubes and steam it directly with rice. If you take a bite, you will definitely be amazed by the rich and mellow deliciousness. This deliciousness will never be forgotten in your life.

5. Fuling pickled mustard

Produced in Fuling, Chongqing, it is pickled with green cabbage heads and served with chili peppers and auxiliary spices. A kind of peculiar vegetable with green or purple leaves can be seen everywhere in the mountains and plains of Fuling. The locals call it "baobaocai", "gedacai" or "green vegetable cubes".

It tastes sour, crispy and refreshing. It is a good dish to go with noodles or meals. Although it is not the main dish, it is the kind of side dish that can add points to many cuisines. Eat a slice Pickled mustard can give a mouth that is accustomed to heavy oil and spicy food a lot of different refreshments.

Baidu Encyclopedia - Baishiyi Salted Duck

Baidu Encyclopedia - Dried Sheep's Finger Beans

Baidu Encyclopedia - Dengying Beef

Baidu Encyclopedia - Chengdu Kou Lao Bacon

Baidu Encyclopedia - Fuling Pickled Vegetables