Mianyang has many local specialties

, especially local snacks, which are not available in other places.

First: Count the Xiao Long Bao at Wo Wo Shop on Broken Flower Street. It has a long history. It should have been around before liberation. When I was very young, this shop was still state-owned. Over the years There have been changes and urban reconstruction, but this Wowo shop has always remained in its original location. It is made with pine needles as a base, has a thin skin, a large filling and tender meat. It is fragrant, moist and not greasy. It also comes with free bone soup. It is highly recommended that everyone eat it before noon, because the bone soup is the most fragrant at that time. This is the best bun I've ever had in my life.

Second: Kaiyuan Rice Noodles. The old store was originally located in Kaiyuanchang. Some Mianyang locals even took a taxi there to eat it every morning. Rice noodles are a unique snack in Mianyang. They are usually open in the morning and close at 12 noon. The speed is fast and the taste is rich and varied, including beef rice noodles, fat intestine rice noodles, meatball rice noodles, kelp and chicken rice noodles, etc. In particular, dried bamboo shoots, pickled vegetables, coriander, etc. are added to create a strong flavor and a long aftertaste.

I remember one morning a few years ago, I went to eat Kaiyuan rice noodles. The people in line were standing dozens of meters away from the street.

The boss was not in a hurry to collect the bowls. When I sat down to eat, there were still two leftover dishes and chopsticks in front of me. Two men came to the table and said to me: Wow, you have already eaten your third bowl! . Well, it’s delicious!

Third: Bell Rabbit. It comes as a cold dish. If you buy a rabbit, a lot of red oil will be added to it. You can also add some side dishes to mix it with when you go back. It is said to be a secret recipe passed down from ancestors. It is recommended to buy rabbit body. The rabbit legs have too much meat and look thick, without the body to taste. People line up to buy from morning till the end, and there are fresh rabbits every day. fragrant. Especially suitable for chatting with wine.

Fifth: Xi jelly. Features include self-made jelly, including crispy rice jelly, pea jelly, and steamed cold noodles. It has flexible tendons, continuous smoothness, refreshing taste, and spicy and refreshing taste. The business has been booming since 1939.

Sixth: Zhang Liangfen and Xi Liangfen are equally matched. There are authentic Malatang, hot and sour noodles, etc. Eating it makes people sweat like hair. So cool.

Seventh: Sanxi Noodle House, the fried noodles inside are delicious. It is also a famous brand and old store, and it has allusions to my childhood. I was about two or three years old, and I still have no lifelong memory. According to my parents, I lost my most beloved porcelain bowl here, but I got rid of a bad habit that was dedicated to my job.

Eighth: Cold spring rolls, sold in many places, nothing particularly outstanding. It is said that there is an old woman in Chengdu who is very famous. I only like the ones made by an old woman in Jiangyou, and the ones made by people in Mianyang are average. Especially after swimming, I eat some cold spring rolls and add more mustard oil to the ones they make themselves, which are very fragrant. It’s so refreshing!

Counties around Mianyang also have specialties:

For example, Zitong Pianfen, known as one of the three unique local snacks in Zitong. Some people say that Zitong Pianfen, like the folk customs of Zitong, has a simple taste and a balance of hardness and softness. There seems to be some truth to these words. The sliced ??powder has a numbing, spicy and punchy taste when eaten. It is hot by nature, chewing it makes it soft and cool, giving people a cold feeling. A snack that has both cold and heat, and a perfect balance of yin and yang, no one would call it perfect. (Excerpted by Dong Shi) It seems to be made of mung bean flour, which is very smooth. It is mainly made by beating black bean paste into a paste.

Zitong Crispy Cake, locally called pancake, is thin, crispy, crispy and fragrant. It is a real thousand-feuille pastry with layer upon layer of crispiness. Nowadays, Zitong shortbread is made with great care, using the finest flour and suet, mixed with cream, banana and other spices, and then baked in a far-infrared electric oven. The finished product has clear texture, distinct layers, golden color, crispy taste and lingering fragrance when swallowed.