There are many delicious foods in nanbu county, such as Fang Crispy Kukui, Golden Carp, rice flour, Camellia oleifera seeds, bean jelly in northern Sichuan, square fruit vermicelli, steamed dumplings, sauerkraut in Shengzhong, silver silk powder in northern Sichuan and milk in Shukai.

Here are some delicious foods:

Fangsu Guokui is one of the famous snacks in the south. After the first-class flour is fermented, it is smeared with special seasonings such as salt and pepper, repeatedly kneaded, made into a small square, with sesame seeds stuck at both ends, pressed into a square cake, baked in a pan, then placed on the four walls of the oven under the pan, and baked until the sauce is red.

Guo kui has a hard shell and a loud knock, but the mouth is as crisp as a biscuit, crisp and delicious. Take it far away, it won't be crisp and scattered, and it will still be crisp and sweet after three to five days, and it can maintain its crisp and fragrant characteristics within half a month.

Rice noodle: Rice noodle shops can be seen everywhere in the streets and alleys of southern counties. The rice noodles here are completely different from Yunnan rice noodles, which are much softer and smoother than rice noodles. Another important feature is that they are seasoned with winter vegetables. The varieties of rice noodles mainly include beef powder, pork intestines powder, three fresh powder, chicken soup powder and so on.

Camellia oleifera seeds are exquisite in workmanship. First, break the white rice into fine powder, put it in the pot and add water to stir it into a thin paste, then heat it and cook it slowly. When the rice paste is cooked and sticks to the spoon, add a little sugar juice to make it dark yellow, and then take it out of the pot and put it into the bowl.

To make prickly heat, first mix the flour with salt water, then spread a thin layer of vegetable oil on it, put it on a wet towel, and let it ferment naturally, which lasts for ten minutes in summer and about one hour in winter. After the dough is cooked, the dough is coiled into big strips like thick lotus roots, fermented for another ten minutes, and then coiled into small strips as thick as little fingers. After the dough is lifted with dry rice flour, the right hand holds the small strips, and the left hand pinches one end of the small strips to run like a spinning wheel, winding the small strips into thinner dough rings, then wrapping the dough rings around two long chopsticks-like bamboo sticks, then stretching the dough rings and frying them in a pan until the dough rings become hard, and turning the bamboo sticks over. When mixing bowls, first scoop the camellia oleifera into the bowl, add the crushed loose seeds, and add the kohlrabi cut into small pieces, mashed peanuts, salt and pepper, chopped green onion, red oil, etc., and serve for customers.

Southern steamed dumplings has the characteristics of thin skin and rich stuffing, beautiful shape, both meat and vegetables, and rich nutrition. Steamed dumplings is named after its thin skin, which is translucent after being soaked in oil and its stuffing can be seen through the skin. Steamed dumplings is made of fine flour, with exquisite meat stuffing seasoning, plum blossom shape and unique and delicious taste, and enjoys a good reputation in northern Sichuan.

materials: flour, Chinese cabbage, lean pork, pepper noodles, salt, monosodium glutamate, cooking wine, sesame oil, etc.

The first-class flour is added with water to make a soft dough, which is torn into 1 grams of umbilicus. After flattening, it is rolled into a dough sheet, and a plurality of dough sheets are overlapped, placed on the edge of the case, and the edge of the dough sheet is pressed with a flour stick to make it a lotus-leaf skirt; Slightly boiling Chinese cabbage in boiling water, squeezing water to dry, cutting into pieces, chopping lean pork, cutting fat into pieces after cooking, and adding pepper noodles, salt, monosodium glutamate, cooking wine and sesame oil to the above three ingredients to make stuffing; Take the skin on your hand, put the stuffing in the middle, slowly pick up the skirt of the skin, knead it into the shape of cabbage, put the stuffing at the bottom, steam it in the air in a steamer, steam it for about three minutes, open the cage and sprinkle with water once, then steam it until it is cooked.