Mi Tuofeng Ice Cream has been produced for more than 50 years.
It is continuously improved and developed based on the folk craft of making magnolia slices.
It is made from high-quality glutinous rice, fresh pork suet and fine white sugar.
Its characteristics are that it looks like condensed ice and snow, white and crystal clear, with a unique flavor, sweet and crumbly in the mouth, oily but not greasy, easy to digest, and rich in nutrients.
Huguo Mature Vinegar is one of Luzhou’s traditional famous products.
This product mainly uses bran and rice as raw materials, and is formulated with more than 100 traditional Chinese medicines such as angelica root, angelica root, ginseng, and ginseng. It is made through traditional techniques. It has a unique thick aroma, mellow sour taste, sweet and refreshing aftertaste, and a long and lasting aftertaste.
It has the characteristics of not rotting and having a better aging aroma.
Luzhou flower wine Luzhou flower (sweet) wine is a traditional famous brand product with a long history in Luzhou. The old brand "Ai Ren Tang" flower wine has a history of more than 130 years.
Luzhou's flower (sweet) wine is generally made by soaking flowers, fresh fruits and wine, or using glutinous rice as the main raw material and fermented.
It has the characteristics of clear color, aromatic smell, mellow taste, suitable sweetness, rich nutrition, health care and disease prevention.
For example, prickly pear wine is rich in vitamin C and various amino acids needed by the human body. It can prevent and treat arteriosclerosis, moisten the lungs and relieve coughs.
Naxi bubble gum has a history of more than 100 years.
It is made of high-quality white sugar, glutinous rice and sesame as the main raw materials.
Because each piece of bubble gum has 8 pairs of symmetrical large holes and countless small holes in its cross section.
Each hole is round and shaped like a foam board, hence the name bubble gum.
After liberation, with the advancement of science, new technologies were used in the production process. In addition to maintaining the original style, the color is whiter, crisper and slag-free, does not stick to teeth, does not bite, and extends the shelf life.
Langquan Langjiu is produced by Gulinlang Winery.
It is one of the 13 famous wines in the country.
Winning the gold medal, Langjiu is a Maotai-style Maotai-flavor liquor. It is named after it is blended with Gulin's unique sweet mountain spring "Langquan".
Langjiu uses the same process as Moutai, with grain added twice, koji added eight times, and wine extracted seven times. The wine production period is nine months, and then it is sealed in a cave for three years before being packaged.
Langjiu has a mellow sauce aroma, sweet and refreshing taste, and a long aftertaste. It has its own characteristics and has the advantages of Moutai. People call it sister wine with Moutai.
Gulin Spicy Chicken Gulin Spicy Chicken was founded in the early days of liberation. The founder was Nie Dundun, a native of Gulin County, Sichuan Province.
Because Gulin belongs to the mountainous area around the Sichuan Basin, and the steep slopes of the mountains produce high-quality native chickens. In addition, most people in Gulin at that time were mainly engaged in manual labor, and the food taste was heavy. Therefore, Nie Dundun created this dish with heavy hemp and spicy food.
In this dish, the chicken is first cooked with spices made from a variety of Chinese herbal medicines. The chicken is required to be bone-free on the inside, but the outer shape remains unchanged and becomes golden brown. When eating, chop it into small pieces and mix it with special sesame seeds.
Spicy-based condiments are generally added first when eating. After one or two hours, when the flavor has fully integrated into the chicken, it can be served.
This dish is especially best for the following liquors, especially Maotai-flavor liquors (such as Maotai and Langjiu).
With the passage of time, Gulin Spicy Chicken has branched into many schools from the original Nie Dundun.