Speaking of hometown food, my hometown is Nannan County, Nanchong City. There are also many delicacies. The specialty snacks of Nannan County include southern Shaomai, Wolong Bream, Mapo Tofu Fish, Fangsu Guokui, rice noodles, oil tea dumplings, northern Sichuan jelly, etc. Let me introduce to you some delicacies that can be eaten everywhere in the south.

Fangsu Guokui

Select high-quality medium-sized noodles, mix them with an appropriate amount of warm water and operate repeatedly to make them soft and hard, and stretch and pliable. The hotness and coldness of water depends on the temperature, and water temperature is inversely proportional to the temperature. The ingredient method is unique, and the principle of mixing the dough (leavened dough) and the sub-dough (raw dough) is implemented as needed. The amount of dough depends on the length of time after mixing. If the time for sub-noodles is longer, more noodles will be prepared; otherwise, less noodles will be prepared. Then use the pork suet with the surface film removed, mix with star anise, fennel, pepper, ginger, refined salt, monosodium glutamate and other spices, chop it into pieces and uncover the velvet, apply it on the elongated dough, roll and press it into shape, and fry it in a frying pan , and finally put it in the oven to crisp up.

Guokui filled with jelly

Guokui filled with jelly is a special snack in Nanchong, Sichuan. It has the crispy and steaming hotness of freshly baked pot and the crystal clear and spicy of northern Sichuan jelly. Soft. Fragrant, delicious and unique. Eating Nanchong Guokui Liangfen is a unique sight in itself. The flavor characteristics of Guokui jelly are: golden color, thin skin and thick fat, crispy and fragrant, can be cooked and chewy, has a long storage period, is convenient for fast food, and can be eaten in various ways.

Dried Fat Intestine Rice

Dried Fat Intestine Rice is a traditional snack in southern counties of Sichuan Province. It has rice, delicious soup, meat and vegetables, delicious but nutritious. In summer, it is paired with winter melon, which can clear away heat, and in winter, it is paired with white radish, which can reduce dryness.

The most rare thing is to turn pig intestines into delicious snacks. These are the important reasons why dry intestine rice is loved by everyone

Fragrant goose webs

Fragrant Mianzhu Griddle is loved by Mianzhu Griddle, and it has the four characteristics of "tender, crispy, fragrant and fresh"; the "fragrant" flavor ranks first among the four characteristics of Mianzhu Griddle. For example, Mianzhu Griddle has different types and different fragrances. The fragrance of fragrant goose palm is a kind of "fragrant dry pot" that includes many types. The famous chef's hot pot base is a nourishing and delicious soup that has been simmered for several hours. The aroma is rich and mellow, and the marinade requires ten kinds of spices, giving it a unique flavor. "Get off your horse when you smell the fragrance, and stop the car when you know the taste." This is a saying about its culture. Even if the diners are tens of meters away from the hall, they can still feel the bursts of fragrance hitting their faces, making people feel emotional, drunk, and endless charm.

Northern Sichuan jelly

Northern Sichuan jelly is particular about its raw materials. It selects peas with no pollution, long sunlight, full grains and high starch content in the high mountains of northern Sichuan. After removing impurities, peeling, and soaking in well water, use a stone mill to grind it into soy milk, filter it with silk cloth, and after settling, use a linen cloth to hang it into jelly powder. Add an appropriate amount of well water to make a slurry, and then stir the jelly. The well water in the iron pot should be boiled until it is 80% boiling. Pour an appropriate amount of the slurry into the pot. Use a wooden stick to break up the slurry. Control the heat, slowly cook the jelly until it is thoroughly cooked, and finally pour it into the earthen pot. Allow to cool naturally and set.

Shengzhong Wolong Bream

"Wolong Bream" has a long history: cut the pork belly into large pieces and add ginger, eggs, sugar juice, cooking wine, onions, garlic, etc. 10 Mix the remaining seasonings with rice flour and put it on the steamer to steam for more than 40 minutes. "Wolong bream" is the finale dish of local people's weddings and weddings. Whether the owner is generous or rich depends on the weight of "Wolong bream". According to locals, in the past few years, each piece of "Wolong Bream" was as big as 0.25 kilograms, just like a shoe sole. It was served on a large plate with a chopstick inserted in the middle (use the chopstick to prevent it from falling off the plate). , the waiter brings the plates to the table, and with a flick of the chopsticks, the guests can eat with open stomachs.