The delicacies in Dazhou include: Deng Ying beef, Beimiao rice tofu, Liu Dong fermented glutinous rice, Guanyin dried tofu and mud eggs (also called preserved eggs). The inheritance history is as follows:

1 Deng Ying beef

Deng Ying beef is a famous specialty snack in Dazhou, Sichuan. Its taste is spicy and delicious, its color is warm and bright, and the beef slices are as thin as paper, and the light is shining, spicy and delicious, with endless aftertaste. This is a must of Chinese food garden.

2. Beimiao rice tofu

Beimiao rice tofu is one of the most representative traditional snacks in Sichuan and Chongqing, and its material selection and production technology are very exquisite. Due to the change of social environment and the change of people's way of life and production, this traditional snack is now in an endangered primitive state.

According to legend, during the Han Dynasty, rice tofu was one of the imperial meals of the emperor as a palace tribute, and its smooth and tender taste was praised by the emperor. Later, this snack became popular among the people and became a local specialty snack in Sichuan and Chongqing.

3. Liu Dong malt pulp

The brewing of Liu Dong laozao has a long history, which began in Han Dynasty and flourished in Qing Dynasty. It is recorded in Dazhu County Records. Sweet wine is also made of glutinous rice, which tastes bad, so it is called mash. It is the most sweet wine produced by Liu Dong Bridge in the north of Dazhu City. Therefore, Liu Dong mash was named, the product is clear, sweet and fragrant in white juice.

4. Guanyin dried bean curd

Dazhu Guanyin dried bean curd, also known as "Ren" dried bean curd, is named after its dried bean curd is printed with 36 characters of "Ren". It is a specialty of Guanyin Town, Dazhu County, Dazhou City, Sichuan Province, and has a history of one hundred years. Its production process is complex, with ten processes, each of which is hand-made, and no chemicals are added in the production. It is absolutely pure natural green food.

5. Mud eggs (also called preserved eggs)

The making of mud eggs originated from the simple life practice of Bashu people. At first, it was made by wrapping duck eggs with plant ash mixed yellow mud left by farm stoves, so as to prolong its eating time and facilitate carrying and storage. It was popular in Baqu Valley in eastern Sichuan in the late Qing Dynasty and early Republic of China. Because of its unique herbal ash and taste, it has its own veins.

Refer to the above content: Baidu Encyclopedia-Dazhou City