The cuisines in Qindu District include Guokui sprouts, golden thread oil tower, oil cake, cage meat, simmered fire and Polygonum cuspidatum candy.
1, Guo Kuiya: It has a history of more than 300 years. It is made by kneading wheat flour and dead noodles into horseshoes and baking them. With secret braised pork inside, the skin is crisp and yellow, fat but not greasy.
2. Golden thread oil tower: made of flour and lard, steamed into a tower shape. Beat and shake when eating, and serve with onion knots, sweet noodle sauce and so on. , soft and fragrant.
3. Oil cake: Its origin can be traced back to the Tang Dynasty. The stuffing is made of white sugar, cinnamon, rose, peach kernel and cooked noodles. The color is milky white and the skin is thick, such as gauze and cicada wings.
4. Cage meat: Created in the late Qing Dynasty, it was created on the basis of Sichuan lotus leaf steamed meat, rice flour steamed meat and fried steamed meat. It is steamed with raw meat and auxiliary materials, bright red in color, salty and spicy in taste, fat but not greasy.
5, let live: the locals call it the scorpion, with pork stuffing, steamed bread slices and eggs as the main ingredients, adding various seasonings to make it round and steamed, golden and attractive, with strong meat flavor, which greatly increases appetite.
6. Polygonum candy: Originated in the Ming Dynasty, it is made of glutinous rice, sugar and sesame through dozens of processes, with golden color, crisp and sweet.