Jiangjin liquor is produced in Jiangjin, Chongqing.

First, soak the whole grains of sorghum in boiling water, cook to gelatinize it, and let it cool; then culture the bacteria to saccharify, continue fermenting the grains, and distill the wine at a constant temperature at regular intervals; then undergo aging and esterification to make the wine more mellow and full; finally, it is inspected, blended, and bottled.

Made of bottles.

The entire process implements the three requirements of uniformity, transparency and adaptability.

The wine is clear and transparent, pure and free of impurities, mellow and fragrant, with a sweet aftertaste.

Jiangjin Guanggan Guanggan began to be cultivated in Jiangjin, Chongqing, as early as the Kangxi to Qianlong years of the Qing Dynasty. It has a history of 300 years and is one of the three major citrus producing areas in the country. It is known as the "Hometown of Citrus".

Varieties include: Jin Orange, Pioneer Orange, Rock Sugar Orange, Jinhua Orange, Spring Orange, May Red, etc.

The pulp of Jincheng is tender and sludged, with moderate sweetness and sourness, strong flavor and juiciness, and a slight aroma.

The fruit has more edible parts, more juice, and less seeds.

Pioneer orange has a slightly lighter orange-red color, sweet and sour flavor, strong flavor and aroma, and slightly more seeds.

In addition, Jiangjin also has rock sugar mandarins and tongzi mandarins with thin skin, tender flesh and sweet taste; late-ripening sweet oranges "May Red" and Qingbo summer oranges that bloom in the first year and mature in April of the following year; some are crispy, sweet and durable.

Storage and transportation of red-skinned tangerines and yellow-skinned tangerines.

Rongchang Craft Pottery Chongqing Rongchang ceramics industry has developed from rough pottery in the Qianlong period of the Qing Dynasty, to "mud essence" in the Xianfeng period of the Qing Dynasty, to engravings, colored glazes in the Guangxu period, and underglaze colors in the Republic of China; in terms of kiln shape,

From Zengzi kiln and Tong kiln, it developed into ladder kiln; the fuel is mainly pine firewood.

After liberation, the firewood kiln developed into a coal kiln.

In terms of glazing, the colored glaze decoration since the Tang and Song Dynasties has been inherited, and various glaze colors have been developed.

The clay used is fine and dense, has strong plasticity and good sintering performance. The made craft pottery products have crisp and pleasant sound when struck, beautiful and exquisite shape, smooth enamel, simple and generous decoration, which are both practical and beautiful.

Fuling mustard mustard Fuling is located at the confluence of the Yangtze River and Wujiang River.

This place produces a kind of green cabbage head with well-developed stems and papillary protrusions under the petioles.

During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened the "Rongshengchang" sauce garden in Yichang, Hubei.

The man he hired, Deng Bingcheng, selected thick-fleshed and tender green cabbage heads, let them blow in the wind until they were semi-dry, added salt, kneaded and marinated them, then used a wooden press to squeeze out the salt water and the sour water in the vegetables, then put the seasonings on them and sealed them in a jar.

This kind of vegetable processed with wood press is named "pickled mustard".

Because of its unique flavor of crisp, tender, fresh and fragrant, it is very popular among the masses.

At first, the Qiu family kept it strictly secret and made huge profits.

Later, the pickling method gradually spread, and by 1935, mustard workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 jars, of which Fuling accounted for 250,000 jars. Therefore, "Fuling mustard tuber" became famous and has not yet been

decline.

Introduction to local specialties in Chongqing: Coptis chinensis: the most famous product produced in Shizhu County, the "hometown of Coptis chinensis"; Gastrodia elata: Shizhu is rich in Gastrodia elata; Eucommia ulmoides: Nanchuan Eucommia ulmoides is the most famous; Codonopsis pilosula: a specialty of Wushan, also known as "temple ginseng".

Old Sichuan Dengying Beef: cooked by Chongqing Old Sichuan Restaurant Yile brand small pieces of bacon: a traditional Sichuan flavor product produced by Chongqing Meat United Processing Factory Guilou brand cured pig head: produced in Fuling Beijing Sauce Style Pork: from the Fuling area of ??Chongqing

The traditional folk food Jinjiao brand old Sichuan spiced beef jerky: founded in 1937.

Baishiyi Salted Duck: It is named after it is produced in Baishiyi Town, Ba County, and has a history of more than 100 years.

Shuangjiang brand Bear Duck: produced by Chongqing Jiangbei District Food Company Bear Duck Factory.

Founded in 1909, Yongchuan preserved eggs: created during the Daoguang period of the Qing Dynasty. Jiangjin rice Krispy Candy: a traditional specialty product with a history of nearly a century. "Rose Brand" and "Lotus Brand" products are famous brands, Bel Canto Brand, strange-flavored peanuts: Department of Chongqing Jiamei Food

The strange-flavored peanut Sanjiang brand Hechuan peach slices produced by the factory after improving its technology: produced by Hechuan Peach Slices Factory with a history of more than 140 years. Liantong brand winter melon strips: produced by Chongqing Baoding Food Factory.

Diehua brand strange-flavored beans: produced by Beibei Jinyun Food Factory.

Peanut Sticky: It is a famous snack food in Chongqing with a long history.

Mudong Sun-dried Jujube: It was founded in Mudong Town, Ba County, Chongqing more than 100 years ago.

White Orange Candy: It is a traditional local specialty in Hechuan.

Cream walnut cake: It is a traditional specialty product of Chongqing Guanshengyuan. It was famous in the mountain city as early as the 1930s.

Huagan: It is a traditional snack in Tongliang County with a history of more than 100 years. Its original name is "Orchid Root". Salt and pepper cake: also known as sesame cake, it is a famous Sichuan cake with a long history. Fermented glutinous rice twist: this product looks like a thick

Rope, brown in color, beautiful in shape, and crispy in texture.

Laitao Su: formerly known as Leitou Su, it is a traditional snack in Chongqing and was created in the 1920s.

Fish Skin Peanuts: This product is crispy on the outside, moderately sweet and salty, crispy and delicious.

Sweet potato candy: This product is crispy and sweet. It used to be a common sweet food for local people during the Spring Festival.

Yuenan bubble gum: It is a famous specialty of Chongqing with a history of more than 100 years.

Dragon and Phoenix Cake: Dragon and Phoenix Cake is a representative sugar-coated snack among Sichuan-style pastries, with a history of more than 600 years. Jiangbei Corn Vermicelli: made by Chongqing Yubei Kanghua Grain and Oil Food Factory using the latest technology. White Sand Artemisia Noodles: made by Yudai, Jiangbei District, Chongqing.

The food factory produces Baoding Brand Dongjian: produced by Yushengtong Brewing Factory in Dazu County, with a history of more than 100 years.