Jiangyang Hot and Sour Chicken has flourished so far because of its excellent ingredients, delicate entrance and endless aftertaste. After careful improvement by several generations of chefs, Jiangyang Hot and Sour Chicken has become a special Jianghu dish in Dazhou, which is sought after by many diners because of its good color, fragrance and taste.

2. Wind mutton

Dafeng mutton is a famous dish in Dazhou, Sichuan. The dishes adopt a unique formula, with the number one small earth mountain naturally stocked in the local mountainous area as the basic raw material. The biggest feature of the bottom material is that it is not greasy and has no odor.

3. Steamed fish on a stone ladder

Steamed fish on stone steps is a famous local specialty in Shiti Town, Daxian County, Dazhou City, Sichuan Province. It uses catfish and silver carp rich in Bahe River as raw materials. This dish is characterized by dark red and moist color, rich aroma, spicy and delicate entrance and long aftertaste. When eating, the store also provides fish head boiled noodle soup, which is one of the "Top Ten Local Specialties in Dazhou".

4, the Eastern Han Dynasty serial number

Liu Dong fermented glutinous rice in the Eastern Han Dynasty is a traditional local food of Dazhu, which has been included in the Dictionary of Place Names in China. It originated in Han Dynasty and flourished in Qing Dynasty. Made of refined glutinous rice, spring water and rice.

5, Dazhu Guanyin dried tofu

Dazhu Guanyin dried bean curd is a specialty of Guanyin Town, Dazhu County, Dazhou City, Sichuan Province. Guanyin dried bean curd, also known as "benevolence" dried bean curd. It is named after the word "benevolence" printed on its dried tofu. The word "benevolence" originated from Xinglongchang. 1920, Liu Bingran, the uncle of Paoge with the word "Ren", began to make it.

6. Tongchuan Deng Ying Beef

Tongchuan Deng Ying beef is a specialty of Tongchuan District, Dazhou City, Sichuan Province, and is a symbolic product of chinese national geography. 201February 1 1, the former AQSIQ approved the protection of "Tongchuan Deng Ying Beef" geographical indication products. "Tongchuan Deng Ying Beef" not only has the characteristics of bright red color, spicy and dry fragrance, thin and transparent slices, fresh and delicious taste and sweet aftertaste.

7. Xu tore the duck with his hand.

Xu duck (hand-torn duck) is one of the famous dishes of Han nationality in Xuanhan, Sichuan. It is a local duck stocked by Tujia people in Bailixia, deep in Daba Mountain. After many years of repeated practice by Xu Daijian and inheriting traditional crafts, it is a kind of delicious food with unique flavor.

8. Eucommia ulmoides kidney flower

Eucommia ulmoides kidney flower, a famous snack of Han nationality, is a kind of Sichuan cuisine. Popular in the vast areas of western Sichuan, it is characterized by crispy sesame oil, sweet but not greasy, waxy and refreshing, rich in nutrition, and unique in style with "red cabbage". Eucommia ulmoides Oliv It's actually a medicated diet. Has the effects of invigorating kidney and qi, dredging bladder, promoting digestion and quenching thirst; However, the content of cholesterol in pig kidney is high, and those with high cholesterol should not eat. The efficacy of frying Eucommia ulmoides Oliv. Stronger than raw Eucommia ulmoides. , and can dilate blood vessels and reduce cholesterol absorption.

9. Spiced braised tofu

The marinated dried bean curd produced in Dazhu, Xuanhan, Kaijiang and other places in Dazhou City is well-known, with different production methods, ingredients, shapes and tastes. Now various types have been produced. Series products of various flavors should be packed in vacuum plastic bags, with longer shelf life and best-selling in and outside the province.

10, dry roasted stone carp

Dry roasted rock carp is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. Fried and roasted Sichuan specialty stone carp pork. It is a treasure in Sichuan cuisine. Golden color, bright red color, tender fish, fresh and spicy taste.

1 1, Shunjiang pancake

Shunjiang pancakes, pasta, spicy and salty, crisp and refreshing. Cooking method: branding. Add salt to flour to make soft seed noodles and bake them into pancakes. Season with soy sauce, vinegar, red oil, etc. Take a pancake, smear a proper amount of mustard, add the mixed vermicelli, bean sprouts, shredded carrot and shredded onion, roll it into a tube shape, seal one end and open the other end, and pour in seasoning to serve. How to operate: bake pancakes and spread them on a small fire in a cloud pan.