1. Pixian Douban Pixian Douban is a specialty of Pidu District, Chengdu City (formerly known as Pixian County), and a Chinese geographical indication product.

It is one of the top condiments in China.

It is unique and different in material selection and craftsmanship.

It has a mellow aroma without adding any spices, and an oily color without adding any oil. It all relies on fine processing technology and excellent raw materials to achieve the standard of excellent color, aroma and taste. It has a spicy taste, bright red oil, and pepper pieces.

With its large size and sweet aftertaste, it is a commonly used condiment in Sichuan recipes and is known as the "soul of Sichuan cuisine".

Its production techniques are included in the second batch of national intangible cultural heritage lists.

2. Xiaoquan juice beef Xiaoquan juice beef is a famous local Hui food in Xiaoquan. It has the characteristics of numbing, spicy, fragrant, crispy and fruity, so it is called "juice beef".

It is a delicacy that can accompany wine, meals, tea, and snacks, and is a great gift for relatives and friends.

Xiaoquan "Juice Beef" was founded in the 10th year of the Republic of China, and "Ma Changheng Juice Beef" is the best.

"Machangheng Juice Beef" has excellent ingredients and fine production: first, the beef cattle are purchased, hired workers to graze them, and fed with concentrates. When the meat is fat and fat, the "Imam" (Islamic religious professional) slaughters it with a knife and takes the refined meat.

, remove the tendons, cut into fist-shaped chunks, salt in a vat, wait for the salt to penetrate the heart, remove the salt from the vat, boil in a pot with "Wuhuo" to remove all the blood and water in the meat, cool the pot, and then remove the tendons

miscellaneous.

The second is to marinate and add flavor. First use "strong fire" to boil, and then use "slow fire" to stir-fry the meat cake. After the meat cake is flavored, take it out of the pot. After natural cooling, remove the tendons again and cut the pure muscles into long slices across the meat grain.

A small strip of about one inch, shaped like a rough chopstick head, is the blank.

The third is to take pure vegetable oil and heat it to a certain temperature, put the material into the pan and fry it. Strictly control the heat to maintain the special umami flavor of the beef, but also to make it crispy but not chewy, and chew it until it turns into slag.

Fourth, remove the remaining oil from the pot and mix it with dozens of spices made from processed noodles of precious Chinese medicines and ingredients such as pepper powder, chili oil, cooked sesame seeds and a little caramel.

3. Quanxing Daqu Quanxing Daqu is produced in the Land of Abundance - Quanxing Distillery in Chengdu, Sichuan.

Because the factory was called "Quanxing Laohao" in history and the wine it brewed was of the Qu type, the Quanxing Daqu product was named "Quanxing Daqu".

Quanxing Daqu Liquor is colorless and transparent, clear and translucent, with rich cellar aroma, mellow and harmonious, sweet and refreshing, and refreshing in the mouth.

It is a strong-flavor Daqu liquor.

The alcohol content is divided into three types: 38 degrees, 52 degrees, and 60 degrees.

4. Langzhong Baoning Vinegar Langzhong Baoning Vinegar Langzhong Baoning Vinegar is one of the four famous vinegars in the country (Langzhong Baoning Vinegar, Shanxi Mature Vinegar, Jiangsu Zhenjiang Balsamic Vinegar, and Fujian Rice Vinegar).

With its long history, high quality and delicious taste, it won the gold medal at the 1915 Panama Pacific International Exposition.

In recent years, it has been discovered that it has anti-cancer and anti-cancer effects. Baoning vinegar was created in the late Ming and early Qing dynasties, and its original trademark was "One Shoe".

Because the founder of Baoning Vinegar was a refugee named Suo Yiting from Shanxi. He was dressed in shabby clothes, one foot was barefoot, and the other was wearing fishtail shoes (a broken shoe without a heel).

, his special skill is making vinegar.

Later, a wealthy family found out about it and hired him to make vinegar as a technician.

He personally went to the mountains to collect herbs and make vinegar koji, using wheat drums as raw materials and water from the Jialing River to brew vinegar.

The vinegar he brewed was moderately sour, mellow and palatable, and was very popular, so he named it "One Shoe".

Later, because the name was too rustic, it was renamed "Baoning Vinegar" (Langzhong was governed by Baoning Prefecture during the Ming and Qing Dynasties).

5. Blood orange Blood orange is a variant of orange (Citrus sinensis), commonly known as red orange.

It has dark red blood-like pulp and juice, and is smaller than ordinary oranges; the skin usually has small pits, but it can also be smooth.

Blood oranges first appeared in Europe in 1850. Fresh blood oranges are red or orange, with bright red stripes, and are sweet and juicy, with a fragrant aroma. Several varieties are slightly oval, and most blood oranges are

Seedless, it is mainly grown in Spain, Italy and North America.

In China, blood oranges are mainly grown in Sichuan, Hubei, Hunan, Ganzhou, Jiangxi, and Fuzhou, Jiangxi.

Blood orange can also improve skin tone and promote cell regeneration.