Produced by Chongqing Laosichuan Hotel. This product can only use about 7 kilograms of beef as raw material, with Sichuan flavor seasoning, and is made by seiko. It has the characteristics of long shelf life and rich flavor, spicy and delicious, with endless aftertaste.

Jinjiao brand Laosichuan spiced beef jerky

Established in 1937. It takes high-quality fresh beef as the main material, supplemented by white sugar, Sichuan salt, natural spices, refined vegetable oil and other accessories, and has a unique five flavors. Has the effects of invigorating spleen and qi, nourishing stomach, soothing liver, strengthening tendons and bones.

Yi Baishi dried salted duck

It is named after it was produced in Yi Baishi Town, Baxian County, with a history of 100 years. This product has a unique pickling process, brown color, steaming, attractive fragrance, suitable for table and wine.

fuling zhacai

It was first made in Guangxu period of Qing Dynasty. The product has unique flavor, good color and taste, and rich nutrition. Whether it's a meal or a soup, it's delicious, crisp and not greasy.

Chongqing specialty

Luningpai hotpot dibiao

It is a famous brand product of  Luningxiang Food Factory. It is made of 25 kinds of high-quality condiments, such as pepper, watercress, rock sugar, fermented grains, spices and natural fresh-keeping additives, and its taste types are especially spicy, spicy, mild, litchi, seafood and clear soup. Has the effects of stimulating appetite and invigorating spleen. Boil water at the ratio of 1: 3 and eat it while it is hot.

Yongchuan douchi

Produced by Chongqing Yongchuan Brewery, it has a history of over 200 years. It is made of high-quality soybeans, glutinous rice, white wine and so on. As the main raw material, it is made by a unique traditional process. This product is black and shiny, moistens the seeds sown, and is fragrant and sweet. It contains protein, fat, sugar, various amino acids and vitamins, and is an essential auxiliary material for cooking Sichuan cuisine.

Sanjiang brand Hechuan peach slices

Produced by Hechuan Taopian Factory, it has a history of 140 years. This product is made of high-quality glutinous rice, Sichuan sugar, sesame oil, lard, walnut kernel, roses and other raw materials. Its taste is soft and sweet, and it has the health care effects of nourishing yin and tonifying kidney, moistening lung and relieving cough.

Jiangjin crispy rice

It is a traditional famous product with a history of nearly a hundred years. It is refined from high-quality glutinous rice, sugar, caramel, animal and vegetable oil, peanut kernel, peach kernel, rose sugar and sesame. It is characterized by crisp dregs, sweet taste, refreshing fragrance, nourishing yin and tonifying kidney, stimulating appetite and strengthening spleen. "Rose" and "Lotus" products are famous brands.

Chongqing specialty

Rongchang craft Tao

Chongqing Rongchang ceramics industry developed from coarse pottery in Qing Dynasty to "clay essence" in Qing Dynasty and then to carved flowers, colored glazes and underglaze colors in Guangxu Republic of China. As far as kiln type is concerned, it has developed from retort kiln and through kiln to step kiln; The fuel is mainly pine. After liberation, it developed from firewood kiln to coal kiln. In the application of glaze, it inherited the glaze decoration since the Tang and Song Dynasties and developed a variety of glaze colors.

The adopted clay is fine and compact, with strong plasticity and good sintering performance. The produced craft pottery products are crisp and pleasing to the ear, beautiful and exquisite in shape, smooth in enamel, simple and generous in decoration, practical and beautiful.

Jiangjin citrus

Jiangjin, Chongqing, has been planting citrus for 300 years from Kangxi to Qianlong in Qing Dynasty. It is one of the three major citrus producing areas in China, and is known as the "hometown of citrus". Varieties are: Jincheng Orange, Xianfeng Orange, Sugar Orange, Jinhua Orange, Spring Orange, Mayred and so on. Jincheng orange pulp is tender and slag-removed, with moderate sweet and sour taste, rich juice and slight aroma. Fruit has more edible parts, more juice and fewer seeds. Xianfeng orange color is slightly light orange red, with sweet and sour taste, rich aroma and a little more seeds. In addition, Jiangjin also has sugar orange and tung orange with thin skin and tender meat and sweet taste; There are late-maturing sweet oranges "May Red" and "Qingbo Summer Orange", which bloom in the first year and mature in April the next year; There are crisp, sweet and storable red oranges and yellow oranges.

fuling zhacai

Fuling is located at the confluence of the Yangtze River and Wujiang River. There is a green vegetable head with well-developed stems and milky white protrusions under the petiole. During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened a "Rongshengchang" sauce garden in Yichang, Hubei. Deng Bingcheng, the person he hired, chose a tender vegetable head with thick meat, let the wind blow it half dry, add salt and knead it for pickling, then squeeze out the salt water and sour water from the dish with a wooden press, put seasoning on it and seal it in a jar. This kind of vegetable processed by pressing wood is named "mustard tuber". Because of its unique flavor of crisp, tender, fresh and fragrant, it is well received by the masses. At first, the Qiu family kept it strictly confidential and made a lot of profits. Later, the pickling method gradually spread. By 1935, mustard tuber workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 altars, of which Fuling accounted for 250,000 altars. Therefore, the reputation of "Fuling mustard tuber" was greatly improved, and it has not declined so far.

Ramie in Wulong

Ramie is produced in various regions of Chongqing, especially in Wulong, with excellent quality.

Wulong ramie has the characteristics of long fiber, strong tensile force, elasticity, fast water absorption and moisture release, strong corrosion resistance and mildew resistance, fast heat dissipation and non-conductivity. It is an excellent raw material for textile industry and a necessity for national defense and fishery production.

Wulongyang jiao dou gan

Yang Jiao dried bean curd is a specialty of Chongqing. It is said that the natural spring water at the foot of fairy mountain, the leisurely breeze of Wujiang River, the traditional technology and the research results of nutrition and health care for hundreds of years have finally condensed into this kind of smooth and fragrant folk product. Sichuan style is the best in the world, and dried croissants are one of the representative cuisines in Chongqing. It has an appetizing effect and is a must-have for home travel.

Dianjiang brown bamboo walking stick

The palm bamboo walking stick in Dianjiang, Chongqing is made of perennial palm bamboo, which is fired, polished, polished and straightened into a pole. Buffalo horn is made by carefully selecting, sawing, burning, filing and grinding to make a handle, and then connecting it with a silver welded copper rotary needle bar.

Features: The product is tough and meticulous. Exquisite application, golden bamboo pattern, smooth and bright, simple color.

Sichuan long snooker

Also known as Jiangtuan. Fish is full of fat, fresh and delicious, and has a good nourishing effect. "Ben Feng Jingyuan" contains: "It can increase appetite and reduce bladder moisture. Patients don't have to worry about poisoning after eating it, and eating it is also beneficial." In particular, its swim bladder is particularly thick and can be dried into a valuable fish belly, which has always been regarded as a treasure in dishes.

Quail European stone chicken

Origin: Chengkou, Chongqing.

Also known as pheasant, stone scale, Shi Wa and Echinofrog. Stone chicken skin is thin and soft, dark brown, soft and tender, sweet and flat, rich in protein, calcium and other ingredients, low in fat, easy to digest and high in nutritional value. Eating it has the effects of clearing fire, improving eyesight, nourishing and fitness. Steaming, stewing, burning and frying are all acceptable. After cooking, the pulp is black and white, and its shape and color are very similar to that of auricularia auricula. The food is smooth, sweet and refreshing, tender and delicate, fresh and pure.

Xiangshan honey cake

Produced in Zhongxian County, Chongqing.

According to legend, Xiangshan honey cake is related to Bai Juyi, a poet in Tang Dynasty. When Bai Juyi was young, he had avoided the chaos in the south of the Yangtze River and had more contact and understanding of social life and people's sufferings. He used to be a bachelor of Hanlin. Because he wrote a letter to discuss politics, he offended powerful people and was demoted to Jiangzhou Sima. Later, he was transferred to Zhongzhou as a secretariat. One day, he visited incognito alone. Tired of walking, he strolled to a scone shop called "Bagi" and bought two scones to satisfy his hunger, but they were hard and unpalatable. Bai Juyi asked, "It is said that Bagi scones are quite famous. Why are they of such good quality? " The shopkeeper is a young man. He sighed and replied, "That's my parents' fame. I was very young when I died, and I didn't get their skills, so now I have plummeted. " Knowing this, Bai Juyi helped young students make a sweet honey cake. Since then, it has been welcomed by customers and done business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou specially named this cake "Xiangshan Honey Cake", which was nicknamed "Xiangshan Jushi" in the poet's later years. From generation to generation, it became the common name of Zhongxian people.

Its main raw materials are flour and honey sesame oil. The production method is: first, mix the dough, add honey and knead it into embryos. Then, oil the pan and bake it. Huang Liang color, full of fragrance, crispy skin at the entrance, soft and sweet inside, deeply loved by consumers.

cake made of glutinous rice served cold in summer

Produced in Chongqing.

Punctuality, betting on the host, punctuality, punctuality, punctuality, like Satan's baking soda, punctuality, punctuality, punctuality, punctuality.

The method is divided into three steps: 1. Wash the glutinous rice clean, soak it in warm water for two or three hours, control the moisture, put it into a rice cooker, steam it with strong fire, and then put the cooked rice into a rocky nest. Make glutinous rice cakes and cover them with hot handkerchiefs. 2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. After the rice cake is cooled on the chopping board, it is divided into two halves, and half of it is placed on the chopping board sprinkled with bean flour, spread out into pieces and evenly spread with sand. The other half is cut into pieces of similar size and thickness, covered, and then sprinkled with sesame sugar on the noodles and cut into pieces. It is characterized by good color and fragrance, soft and sweet glutinous rice, and cool and refreshing entrance.

Shancheng Snack jiaozi

Shancheng Small Tangyuan is famous for its small size, thin skin and big stuffing, and its sweetness and smoothness.

Firstly, select glutinous rice with full grains, remove impurities, wash off sediments, and soak in clear water for 3-7 days. After soaking the glutinous rice, stir it with clear water, grind it into rice slurry with a stone mill, then suspend it in a white cloth bag and dry it for later use. Choose fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until they are fragrant, rub off the skin and grind them into powder for later use. Soaking walnut kernel in boiling water, peeling, frying in pig, cooling, and pulverizing. White sugar is crushed. Mix and knead the processed pig fat oil, white sugar powder and black sesame powder, make into cubes, slice and sprinkle with walnuts, and then cut into small pieces and knead into soup stuffing. Knead the dried glutinous rice dough with a little water, knead the glutinous rice dough thinly with the thumb, forefinger and middle finger of the left hand, put the stuffing of the glutinous rice dough in the middle of the dough, knead and seal it, and then knead it into a glutinous rice dough blank. Boil the water in the pot with a large pot. After the water is boiled, dumplings are served. Don't be too angry. Add cold water and adjust the water temperature at any time so that the water does not stir. After the dumplings come out of the water, they can be served by floating a little.