Nanchong has many local delicacies, as follows: Shunqing mutton powder Shunqing mutton powder, with a long history and fine production, is one of the famous snacks in Nanchong and even northern Sichuan. As early as the Qing Dynasty, Shunqing mutton powder was famous far and wide, and the most famous one was Zhulaogong Powder Shop. Shunqing mutton powder is made of rice flour (cooked rice flour made of rice), mutton soup and stuffing, with exquisite seasonings. It has the characteristics of three delicacies (fresh powder, fresh stuffing and fresh soup). The rice flour is fine and soft, and the stuffing is clear without fishy smell, and the soup is milky and hot. In the cold winter, eating a bowl of mutton powder can cause fever and sweating, which has a great effect on dispelling cold and dampness. Therefore, some people like to use mutton powder to treat colds. North Sichuan bean jelly has been famous in Bashu for its unique red, spicy, mellow, delicious and refreshing Sichuan style since it came out in the late Qing Dynasty. At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear bean jelly. His bean jelly was finely made, from grinding and stirring to seasoning and flavor matching. After pedestrians tasted it, they all praised it, and Xie bean jelly became famous. Later, farmer Chen Hongshun carefully studied the production technology of Xie bean jelly, took its advantages and improved it, and the production technology of Xie bean jelly was further improved. He chooses fresh white peas and grinds them with a small mill. He pays great attention to the stirring temperature. The bean jelly he makes is fine and tender, soft in strength, clear and opaque, fine and continuous, and the seasoning is more ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and the bean jelly in northern Sichuan spread like wildfire. When Zhu De and Luo Ruiqing, the older generation of proletarian revolutionaries, returned to Nanchong to inspect their work before their death, they deliberately tasted the bean jelly in northern Sichuan. 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 mashed garlic with selected garlic, which can be described as full of color, fragrance and taste and unique flavor. Baoning beef Baoning beef, also known as Zhang Fei beef, is a famous food in Langzhong city. It was famous far and near during the Qianlong period of the Qing Dynasty, and it has a history of more than 2 years. During the Republic of China, it was rated as the first-class food in Chengdu's persuasion meeting, and its reputation has been even better since then, and it has never waned. Baoning beef can be divided into raw and cooked beef. Raw dry beef, also known as air-dried beef, is refined by pickling, smoking, air-drying and secret storage. Cooked beef is made of lean meat, which is refined by soaking, loosening meat, pickling, perfuming, cooking and drying. Baoning dry beef is rosy in color, moist and bright, tender in meat, tight in texture, not dry, not dry, not soft or hard. Eating it, salty and palatable, all five flavors are fragrant, and it has a strong mountain game, which is the top product for banquets and wine. Songhua preserved egg Songhua preserved egg is a famous special product in Nanchong. It adopts traditional natural raw material formula, contains no lead and harmful substances, and contains a variety of amino acids and sodium glutamate, which is weak base and nearly neutral. Nanchong preserved eggs are of excellent quality. Eggs are easy to be removed from the shell, and the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is weeping, with a little sugar heart. In recent years, a colorful preserved egg with bright colors such as red, orange, yellow, green and cyan has been created, which has added new varieties to grand banquets and craft recipes at home and abroad. In 1982, Nanchong Songhua preserved egg won the second overall score in the export food quality appraisal meeting held by Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and the foreign trade system in Luojiang, and won the first place in the Sichuan food system quality appraisal meeting. In 1984, the product was exported to the capital, and it was known as the best preserved egg in Jialing. At present, the products are exported to Southeast Asia and other major cities in China. Baoning white sugar steamed buns Baoning white sugar steamed buns is a famous food in Langzhong city. It was created by Ha Gongkui, a technician of the Hui people in the Qing Dynasty. According to the records of Langzhong county, Baoning wheat flour is the most famous. It is made from southern wheat, ground and sieved, and steamed into steamed buns. Travelers carry thousands of miles away, although the mold is dry outside and the steam is moving, the color, fragrance, taste and shape are the same. More foreign merchants buy steamed buns as a feed than in the county. Yingshan salted duck Yingshan salted duck was buried for thousands of years, and it was not famous until the Qing Dynasty. After the Republic of China, it was famous far and near. The production of Yingshan salted duck has its own uniqueness. Don't do it when it's right and wrong. After beginning of winter every year, beginning of spring can make it before; The second is to be picky about choosing ducks. There are three taboos: namely, avoid castrated male ducks; Avoid overwintering old ducks; Avoid weak and thin ducks. There are three choices: namely, choose the one with thick fat; Choose those with bright feathers; Choose lively and strong eaters. Third, the law is special. The production of dried salted duck has to go through many processes, such as slaughter, depilation, sealing, smoking and roasting. After being made, it is golden in color and fragrant in wax. The fourth is unique shape selection. First, the duck is round, with its head and neck turned back, like a flying fan. The second is to show your neck straight, if Kun Peng spreads his wings. This makes people smell fragrant and drool, but they love to eat. At present, Yingshan salted duck is exported to Chengdu and Chongqing, Yunnan, Guizhou, Shaanxi, Guangzhou and other places. Peng 'an Heshu Tofu The tofu in Peng 'an Heshu Town has a long history and is famous far and near. According to local old people's memories, it is said that Qing Shunzhi became famous during the years. Because of its good quality, people from several nearby townships have to come here to buy Heshu tofu, which has become a prestigious local specialty. Heshu tofu has two characteristics: first, it is soft, and it will not collapse when it is shaken in the hand, and it will remain upright and unbiased when it is placed on the table, and it will not flow for a day. If you put it into the pot, it won't be rotten, if you turn it over, it won't be hard, and if you stir it up, it will still be tender, shiny and not broken. Second, it tastes tender and delicious, and has a aftertaste after eating, giving people a refreshing feeling.