Of course, the most distinctive is longevity noodles, as well as pork intestines rice and blood tofu.

Shou Chang rice noodles

Longevity rice noodle is a traditional food for longevity people. From the end of the Qing Dynasty, every household steamed rice noodles every year in the Lunar New Year, whether in urban or rural areas. Together with glutinous rice balls, it is a special food for guests and their own consumption during the New Year.

Longevity rice noodles are made of longevity high-quality rice Guichao rice and medium rice. Traditional techniques include soaking, grinding, steaming (or boiling), cutting piers (or rolling into tubes) and so on. And processed into semi-finished products which are convenient to store and carry. When eating, cut the pier into pieces (boiled into thin strips) or roll it into strips, and then blanch it in a boiling water pot to serve.

Vegetables can be served according to personal preference. Traditional taste is douchi with water, modern seasoning or spicy or clear soup. Can also be fried in a frying pan into any flavor of "fried powder." Because longevity noodles are easy to cook, white as jade, delicate in taste, smooth and smooth, and can be seasoned at will, they can also be used as gifts and have been widely loved and passed down for a long time.

Longevity area pork intestines rice.

This kind of food has now completely invaded the main city, and rice rolls, the longevity pig, has spread all over the major business districts. Fat intestines are all small bowls. White-collar workers at work like to have a bowl at noon. A delicious fat sausage can have two bowls of rice!

In fact, fat sausage rice is also an authentic food, with long life and no loss of rice noodles. Named after it is served with white rice. Stir-fry onion, ginger, garlic and other ingredients, put the washed and cut fat sausage in, and stew with water, soy sauce, pepper and other seasonings. Boil the water, stew the fat sausage until it is fragrant and soft, and add water starch to collect the juice.

Blood clot (a dish)

Blood tofu is a special long-lived folk food in Chongqing. During the Guangxu period of the Qing Dynasty, Sun Zhiping, a long-lived old man from Beijing and Guangdong at that time, was brought to Beijing, Guangdong, Shanghai and other places, and was deeply loved by the masses, so it spread all over the country. It is widely rumored that "blood tofu with wine can remind you of old friends at the dinner table." Blood tofu is named because it is embedded with pork and wrapped with refined tofu. It is oval, golden in color, salty and delicious, and full of wax fragrance. Smoked by a unique formula of multiple processes, it is crispy and delicious, with rich aftertaste, rich in protein and various trace elements, and can enhance immunity and appetite if eaten frequently. 、

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