Dazhou cuisine includes Jiangyang Hot and Sour Chicken, Pepper Pork Sausage, Gale Mutton, Steamed Fish with Stone Ladder, Fermented Grains of the Eastern Han Dynasty, Dazhu Guanyin Dried Bean Curd, Dengying Beef, King Steamed Bun, Tongji Spicy Chicken, Renshi salted duck, Gan Tang Pickled Duck, Kaijiang salted duck, hand-torn duck, dried roasted rock carp, Eucommia kidney flower and so on. Dazhou, known as Tongzhou in ancient times, is a prefecture-level city in Sichuan Province, a natural gas energy and chemical base in western China, a transportation hub, a cultural and commercial center and an ecologically livable regional central city in the junction of Sichuan, Chongqing, Hubei and Shaanxi.

Brief introduction to food

1. Dengying beef: The production technology of Dengying beef is very fine, and the materials are exquisite. The selected beef hamstring is sliced by hand, and the produced Dengying beef is famous for its bright red color, spicy and crisp, crispy and delicious, thin slices and unique flavor.

2. Dafeng mutton: it is a famous dish of Han nationality in Dazhou, Sichuan. Dishes are made with a unique formula, with the number one small earth mountain naturally stocked in the local mountainous area as the basic raw material. The biggest feature of the base is that it is not greasy, tasteless, comfortable and nourishing, and the series of dishes cooked have their own characteristics and endless aftertaste.

3. Pepper sausage: In the cooking process, you need to add a little oil to stir-fry ginger and onion, then stir-fry the high-quality sausage and add homemade auxiliary materials to make it. The pepper sausage after cooking is crispy and tender, slightly spicy and refreshing, with full color, fragrance and taste.