Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The bean jelly he made is tender and refreshing, and the seasoning is spicy and fragrant. He gradually betrayed his reputation. Xie Jia monopolized bean jelly for generations, and later officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

North Sichuan dry powder has been famous in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor since it appeared in the late Qing Dynasty, and it has been passed down to this day.

At that time, Xie Tianlu, a farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly became famous in one fell swoop. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is tender, soft, clear and opaque, delicate and continuous, and the seasoning is more ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work.

North Sichuan bean jelly is famous not only for its unique production, but also for its exquisite ingredients. The main ingredients are red oil mixed with pepper, pepper, ginger, onion leaves and rock sugar, and garlic paste made of selected garlic, which can be described as full of color, flavor and unique flavor.

2. Milk noodle soup

Milk noodle soup, as the name implies, is white, thick and not greasy. This soup is made of pig bones. Before stewing, rinse the "bonzi bone" (leg bone, tibia, etc.) clean. ) Repeatedly, stew in a boiling pot for a while, then rinse it clean, then break the bones and stew it with high fire until the soup turns milky white. Seasonings are mainly pepper, monosodium glutamate and salt, which are fried with vegetable oil. When eating, pour the milk soup into a bowl, scoop in the cooked spaghetti and add Shao on it. Serve with soy sauce and chopped fresh Qinghai peppers or "chicken for charity" (that is, cold chicken slices). Because there is no red pepper in the bowl, it is also called "clear soup noodles" locally. It is a cheap, delicious and nutritious breakfast snack.

Stewed chicken noodles

Yibin special stewed chicken noodles, strict selection of materials, fine workmanship, milky yellow color, salty and mellow, smooth entrance. In August, 1990 won the gold medal of "Sichuan snacks". 1992 won the gold medal of "Sichuan Famous Snacks" in September.

Stewed chicken noodles 1.2 yuan/50g; Monopterus albus noodles 1.4 yuan/50g; Beef noodles 1.5 yuan/50g; Sanxian noodles 1.0 yuan/50g; Spicy chicken noodles 1.5 yuan/50g; Mouth grinding 1.0 yuan /50g.

4. Guanghan silk-wrapped rabbit

Origin: Guanghan, Sichuan, China.

Technology: Guanghan silk-wrapped rabbits choose live rabbits with plump subcutaneous fat, aim at the carotid artery, kill them with a stick, and immediately hang them with hemp rope to peel them. Peel the skin quickly before the blood is completely coagulated, and cut the skin from the hind legs to avoid hurting the meat. After the skin of both legs is torn, cut off the tail, gently cut the skin from the hip with a knife, and pull it directly to the neck by hand, then cut off all the rabbit skin, then gut it, chop off its feet and claws, wash it with clear water and put it in the water tank. Use 5 kg of salt, 0.5 kg of ginger and 100 of pepper per/kloc-0 of fresh rabbits. Stack a layer of rabbits and a layer of accessories in layers, with heavy salt on the head and legs and light salt on the waist. After one day, turn it upside down, marinate it for another day, and then add accessories such as soy sauce, lobster sauce, soybean oil and sugar. In addition, there are monosodium glutamate, pepper, pepper, spiced powder and so on. Mixing and grinding into fine powder, blending into paste, and evenly spreading on fish cavity and deep muscles of legs. At this time, a hemp rope of about 2.5 meters can be wound from the hind leg to the front neck, and the abdomen should be circular until it is tightly tied and tied into a thin cylinder. After winding, put it in a ventilated place for cooling and wait for 0 to 3 days to get the finished product. Generally speaking, the eating method is to take it out and wash it in warm water, chop it into large pieces and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.

Features: ruddy color, tender meat, long umami, high protein and low fat.

5. Zitong shortbread

Also known as "crispy" and tribute cake.

Origin: Zitong, Sichuan, China.

History: During the Anshi Rebellion in Tianbao period of Tang Dynasty, Xuanzong took refuge in Shu and passed through Zitong Shangtingpu. Someone paid tribute to this cake, and Xuanzong was full of praise after tasting it, so Zitong shortbread became a household name in Chang 'an, and was often talked about as a tribute cake. Thus, its production history should be more than 1000 years.

Technology: The main raw materials are flour, lard, vegetable oil, sugar and sesame. The preparation method comprises the following steps: making the first flour into fermented noodles, and mixing with dry noodles without fermentation; Mix the second flour with peanut oil, add sugar or salt and pepper powder, knead into cake embryo, then bake with a double-sided shovel, control the appropriate temperature, and bake until crisp. After baking, put it on a flat plate, cool it under pressure, and spread it out after 10 minutes, which is the finished product.

Features: bright yellow, round as autumn moon, famous for its crisp and sweet texture. And the color, fragrance, taste and shape remain unchanged for a long time, and it is famous for its fine workmanship and unique flavor.

6. Fireside beef

Roasted beef is a traditional specialty of ancient salt capital, which is famous for its high quality, delicious taste, paper-thin slice and long fragrance. Beef with burning eyebrows originated in the Qing Dynasty and has a history of more than 200 years. It has strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste. Wei Zi brand fire whip beef produced by Zigong Food Company Bacon Processing Factory won the Quality Product Award of the Ministry of Commerce and the Silver Award of the First National Food Expo 1988, and the Gold Award of Bashu Food Festival.

7. Fish skin peanuts

Fish skin and peanut skin are crispy outside and tender inside, moderately sweet and salty, crispy and delicious. The main raw materials are peanut kernel, cake powder, sugar and so on. After sugar making, blank wrapping, baking, spreading sauce and other processes, it is carefully made.