Chengdu specialties include Langzhong Zhangfei beef, Pixian watercress, Pujiang kiwi fruit, Pujiang popcorn, Shuijingfang wine, Pujiang ugly orange, Pengzhou lettuce, Wangsi liquor, Shuangliu loquat, Dayi mustard tuber, Qingchengshan Taoist pickle, Pujiang blueberry, Xiling bergamot, Longquanyi Jufeng grape, and tribute.

Pujiang blueberries

Sichuan wild blueberries have a long history and grow in most mountainous areas. The research of blueberry in Pujiang began in the mid-197s. The Institute of Plant Protection of Sichuan Academy of Agricultural Sciences chose Pujiang County as the site to study blueberry domestication, and established the domestication, growth and breeding base of blueberry in Pujiang County. Pujiang county has fresh air and fertile soil, and the climate and environmental conditions are very suitable for planting blueberries. The blueberries produced are full of particles and mellow in taste.

Pujiang ugly orange is a specialty of Pujiang in Chengdu, Sichuan.

ugly orange, whose scientific name is "I don't know fire", is also called "convex-topped orange", "ugly orange" and "ugly monster". It was bred in 1972 by crossing Kiyomi with Nakano 3 Ponkan in the Horticultural Experimental Field of Japan's Ministry of Agriculture and Water Resources. It was first planted in Pujiang County, Sichuan Province in 2. After grafting with high grafting technique, the fruit of "Huhuoza" was large in the western Sichuan Basin, with an average fruit weight of 2 grams and a maximum of more than 4 grams. The fruit is obovate, mostly with a protruding short neck; The pericarp is yellow and orange, and it begins to be colored in early October and is completely colored in early December. The peel is yellow and orange, the fruit surface is slightly thick, and it is easy to peel. The sugar content of the juice is above 13%, up to 17%, and the taste is extremely sweet. It ripens in February and March of the following year and has excellent flavor.

Fat Intestine Hotpot

Fat Intestine Hotpot is one of the traditional hot pots in Sichuan style. The finished product is brownish red in color, soft and tasty, and has a rich and attractive flavor.

cooking method: boiling and boiling. Rubbing the large intestine repeatedly with salt and vinegar, continuously turning it over with water until it has no mucus, white color and no peculiar smell, putting it into a boiling water pot and taking it out, then washing it with warm water and cutting it into sections. When the vegetable oil in the pot is heated to 4%, stir-fry the peppers in the afternoon and remove them. Add butter to the pan. When the lard is boiled to 5% heat, add chopped watercress and stir-fry until fragrant, then add ginger, onion and fresh soup to boil, and put spice bags. Mashed lobster sauce, mash juice, salt. Boil the rock sugar, put it in the large intestine for 15 minutes, and then add the dried Chili. Boil Zanthoxylum bungeanum for 1 minutes, remove the floating foam, scoop it into the hot pot, and sit with meat, viscera and vegetarian dishes. When eating, you can boil other meat materials first, and then eat them when the intestines are soft and tasty.