1. Langzhong Zhangfei Beef Zhangfei beef is one of the traditional delicacies of Sichuan Langzhong Beef Processing Factory. It has excellent color, aroma and taste. This dry beef won the Silver Award for Quality Products from the Chengdu Industrial Association as early as the 1940s.

Because the meat is dry but not hard, moist but not soft, black on the outside and red on the inside, it is called "Zhangfei beef".

Cut its horizontal grid, gently tear the cut surface, like silver pine needles connected together, chew it carefully, its flavor is endless.

In 1998, it won the Quality Product Award from the Ministry of Commerce and the Bronze Award at the First China Food Expo 2. Nanchong Preserved Eggs Preserved eggs are a famous specialty product of Nanchong.

It uses traditional natural raw material formula, contains no lead, no harmful substances, and contains a variety of amino acids and sodium glutate, which is weakly alkaline and nearly neutral.

Nanchong Songhua Preserved Eggs are of excellent quality.

The egg body is easy to remove from the shell. The egg white is transparent and elastic. The pine flowers are obvious, just like a pine and cypress bonsai. The egg is buttery and slightly sugary.

In recent years, a new type of "multicolored Songhua Egg" with obvious red, orange, yellow, green, blue and other colors between the egg layers has been created, adding new varieties to grand banquets and craft recipes at home and abroad.

In 1982, at the export food quality evaluation meeting held by the Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and the foreign trade system in Luojiang, Nanchong Songhua Preserved Eggs won the second place in the overall score and the first place in the Sichuan Province Food System Quality Evaluation Meeting.

In 1984, the product was sold to the capital and was known as the "Jialing Number One Preserved Egg".

At present, the product is exported to Southeast Asia and other places and major cities across the country.

3. White sugar steamed buns Baoning white sugar steamed buns were made by pastry chef Ha Gongkui during the Qianlong period of the Qing Dynasty. They used high-quality white flour as raw material and fermented it with yeast without using alkali. It can be made into various forms of steamed buns, such as longevity peach, minaret, pigeon, etc.

Etc., usually small steamed buns in the shape of two petals. These steamed buns are added with osmanthus essence. The snow-white steamed buns are covered with two small red seals. They look beautiful and taste slightly sweet-scented osmanthus. They have a soft texture and can be chewed hot.

It is non-sticky, crispy and refreshing when eaten cold, and steamed again. Like fresh steamed buns, it is most suitable for traveling food.

When the great painter Feng Zikai held an art exhibition in Langzhong, he loved to eat Langzhong's steamed buns and oil tea. He wrote a poem to praise it: "Guests lingering on Jinping Mountain, steamed buns and oil tea are better than Qiyan."

4. Northern Sichuan Liang Noodles Since the advent of Northern Sichuan Liang Noodles in the late Qing Dynasty, they have been well-known in Bashu for their unique Sichuan style with red spicy taste, mellow flavor, fresh fragrance and refreshing taste, and it has been passed down to this day.

At that time, Xie Tianlu, a former farmer from Jiangcunba, Nanchong County, set up a tent in Zhongdukou to sell Dandan jelly. His jelly was exquisitely made, from grinding and mixing to seasoning and flavoring. Passers-by all praised it after tasting it.

With fame.

Later, farmer Chen Hongshun carefully studied the production process of Xie Liang Noodles, took its advantages and improved them, and the production process of Xie Liang Noodles was further improved.

He uses fresh white peas and grinds them into small grinders. He is very particular about stirring the heat. The jelly made is soft and tender, soft in texture, clear but not transparent, fine and continuous, and the seasoning and flavoring are more ingenious.

Soon, Chen Liang Fen became famous in northern Sichuan, and "Northern Sichuan Liang Fen" also spread like wildfire.

To this day, some jelly shops in Nanchong City, Chengdu and Chongqing still use "Northern Sichuan jelly" as their signboard, and their business is booming and popular.

Zhu De and Luo Ruiqing, the older generation of proletarian revolutionaries, tasted Northern Sichuan jelly when they returned to Nanchong to inspect their work.

5. Baoning dried beef Baoning dried beef, also known as Zhangfei beef, is a famous food in Langzhong City.

It became famous far and wide during the Qianlong period of the Qing Dynasty and has a history of more than 200 years.

During the Republic of China, it was rated as "high-quality food" at the Chengdu "Encourage Industry Association". Since then, its reputation has become even better and continues to this day.

Boryeong dry beef is divided into two types: raw and cooked.

Dry beef, also known as air-dried beef, is refined through processes such as pickling, smoking, air-drying, and secret storage.

Cooked beef is made from fine meat and is refined through processes such as soaking, loosening, pickling, aromatic application, cooking, and drying.

Boryeong dry beef is rosy in color, moist and bright, the meat is tender and tightly textured, not dry, dry, soft or hard.

When eaten, it is salty and palatable, with all five flavors, and has a strong mountain and game flavor. It is the best food to accompany banquets and wine.

6. Baoning White Sugar Steamed Bun Baoning White Sugar Steamed Bun is a famous food in Langzhong City.

It was created by Ha Gongkui, a Hui technician during the Qianlong period of the Qing Dynasty.

According to the records of Langzhong County: "Baoning wheat noodles are the most famous. They grind the southern wheat into fine pieces, sift it, and steam it into steamed buns, which are called steamed buns. Travelers carry them more than a thousand miles away. Although the outside is moldy and the inside is dry, the steamed buns

When it was moved, the color, aroma, taste and shape remained the same. Many foreign merchants came to the county to buy steamed buns as gifts."

White sugar steamed buns are now produced by more than ten pastry factories. In the competition, the quality has gradually improved, and the colors and varieties have been constantly updated. In addition to mass production of small steamed buns, they also produce arts and crafts steamed buns with various patterns, such as Erlong Playing with Balls,

Auspicious carp, birds and animals, pagoda-shaped longevity peaches, etc.

7. Shunqing Mutton Noodles Shunqing Mutton Noodles have a long history and are carefully made. They are one of the famous snacks in Nanchong and even northern Sichuan.

As early as the Qing Dynasty, Shunqing mutton noodles were famous far and wide, and the most famous one was Zhu Laogong Noodle Shop.

Shunqing Mutton Noodles are made of rice noodles (cooked rice noodles made of rice), mutton soup and stuffing, with exquisite seasonings. It has the characteristics of three delicacies (fresh noodles, fresh stuffing, and fresh soup). The rice noodles are fine and

It is soft, the filling tastes clear without any fishy smell, and the soup is milky white and piping hot.

In the cold winter, eating a bowl of mutton powder can cause fever and sweating, which is very effective in dispelling cold and dampness. Therefore, some people like to use mutton powder to induce sweating and treat colds.

After the founding of the People's Republic of China, the party and government paid great attention to local snacks.

In the early 1950s, leaders of the Northern Sichuan Administration often visited Zhu Laogong's mutton noodle shop.