Rongchang craft Tao
Chongqing Rongchang ceramics industry developed from coarse pottery in the Qing Dynasty to "clay essence" in the Qing Dynasty, and then carved flowers, colored glazes and underglazes in the Republic of China during Guangxu period. As far as kiln type is concerned, it has developed from retort kiln and narrow kiln to step kiln; The fuel is mainly pine. After liberation, it developed from firewood kiln to coal kiln. In the application of glaze, it inherited the glaze decoration since the Tang and Song Dynasties and developed various glaze colors.
The adopted clay is fine and compact, with strong plasticity and good sintering performance. The produced craft pottery products are crisp and pleasing to the ear, beautiful and exquisite in shape, smooth in enamel, simple and elegant in decoration, practical and beautiful.
Jiangjin tangerine
Jiangjin, Chongqing has been planting citrus for 300 years from Kangxi to Qianlong in Qing Dynasty. This is one of the three major citrus producing areas in China, and it is known as the "hometown of citrus". Varieties are: Jincheng Orange, Xianfeng Orange, Sugar Orange, Jinhua Orange, Spring Orange, Mayred and so on. The pulp of Jincheng orange is tender and slag-melting, with moderate sweet and sour taste, rich juice and slight aroma. Fruit has more edible parts, more juice and fewer seeds. Xianfeng orange is slightly lighter in color, orange-red, sweet and sour in taste, rich in aroma and a little more seeds. In addition, Jiangjin also has sugar orange and Erythrina orange with thin skin and tender meat and sweet taste; There are late-maturing sweet oranges "May Red" and "Qingbo Summer Orange" that bloom in the first year and mature in April of the second year; There are crisp, sweet and storage-resistant red oranges and yellow oranges.
fuling zhacai
Fuling is located at the confluence of the Yangtze River and Wujiang River. There is a green vegetable head with well-developed stems and milky white protrusions under the petiole. During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened a "Rongshengchang" sauce garden in Yichang, Hubei. Deng Bingcheng, the person he hired, chose a tender vegetable head with thick meat, let the wind blow it dry in half, added salt and rubbed it for pickling, then squeezed the salt water and sour water in the vegetables with a wooden press, put the seasoning on it and sealed it in a jar. This vegetable processed by wood pressing is named "mustard tuber". Because of its unique flavor of crisp, tender, fresh and fragrant, it is deeply welcomed by the masses. At first, the Qiu family kept it strictly confidential and benefited a lot from it. Later, the pickling method gradually became popular. By 1935, mustard tuber workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 altars, of which Fuling accounted for 250,000 altars. Therefore, the reputation of "Fuling mustard tuber" has been greatly improved and has not declined so far. Fuling mustard tuber is currently a gift for Chongqing's foreign exchange, and many people at home and abroad quite like it. Spicy and refreshing as the first choice for next meal.
Ramie in Wulong
Ramie is produced in all regions of Chongqing, especially in Wulong, with excellent quality.
Wulong ramie has the characteristics of long fiber, strong tensile force, elasticity, fast water absorption and drainage, strong corrosion and mildew resistance, fast heat dissipation and non-conductivity. It is an excellent raw material for textile industry and a necessity for national defense and fishery production.
Wulong Yang Jiao dried tofu
Yang Jiao dried bean curd is a famous specialty in Chongqing. It is said that the natural spring water at the foot of fairy mountain, the leisurely breeze of Wujiang River, hundreds of years of traditional crafts and the research results of nutrition and health care have finally condensed into this smooth and fragrant folk product. Sichuan style is the best in the world, and dried yangjiaogan is one of the representative cuisines in Chongqing. It has an appetizing effect and is a must-have for home travel.
Dianjiang brown bamboo walking stick
The bamboo cane in Dianjiang, Chongqing is made of perennial bamboo by firing, grinding, polishing and straightening. The buffalo horn is carefully selected, sawed, burned, filed and polished to make the handle, and then the handle is connected with a copper rotating needle bar welded with silver.
Features: The product is tough and meticulous. Exquisite application, golden bamboo pattern, smooth and bright, simple color.
Sichuan long-pole snooker
Also known as Jiangtuan. Fish is rich in fat, fresh and delicious, and has a good nourishing effect. "Ben Feng Jingyuan" said: "It can stimulate appetite and reduce water in the bladder, so patients can eat it without worrying about poisoning, and this food is also beneficial." In particular, its swim bladder is particularly thick and can be dried into a valuable fish belly, which has always been regarded as a treasure in dishes.
Quail European stone chicken
Origin: Chengkou, Chongqing.
Also known as Pheasant, Stone Scale, Shi Wa and Echinofrog. The skin of stone pheasant is thin and soft, dark brown, soft and tender, sweet in taste, rich in protein, calcium and other ingredients, low in fat, easy to digest and high in nutritional value. Eating it has the effects of clearing fire, improving eyesight, nourishing and fitness. Steaming, stewing, burning and frying are all acceptable. After cooking, the pulp is black and white, and its shape and color are very similar to those of auricularia auricula. The food is smooth, sweet and refreshing, fresh and delicate, fresh and pure.
Xiangshan honey cake
Produced in Zhongxian County, Chongqing.
According to legend, Xiangshan honey cake is related to Tang Dynasty poet Bai Juyi. When he was young, Bai Juyi had avoided the chaos in the south of the Yangtze River and had more contact and understanding of social life and people's sufferings. He used to be an academician. Because he wrote a letter to discuss politics, he offended powerful people and was demoted to Jiangzhou Sima. Later, he was transferred to Zhongzhou as a secretariat. One day, he visited incognito alone. Tired of walking, he strolled to a bakery named "Bagi" and bought two scones to satisfy his hunger, but they were very hard and not delicious. Bai Juyi asked, "It is said that Baki scones are quite famous. Why are their qualities so high? " The shopkeeper is a young man. He sighed and replied, "That's my parents' fame. I was very young when I died, and I didn't get their skills, so now I have plummeted. " Knowing this, Bai Juyi helped young students make a sweet and fragrant honey cake. Since then, it has been welcomed by customers and has started business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou specially named this cake "Xiangshan Honey Cake" after the poet's nickname "Xiangshan Jushi" in his later years. Since then, it has been handed down from generation to generation and has become a popular name for Zhongxian people.
Its main raw materials are flour and honey sesame oil. The production method is: first, make dough, add bees and knead it into embryos. Then, oil the pan and bake it. The color is Huang Liang, the fragrance is overflowing, the entrance skin is crisp and fragrant, and the inside is sweet, which is deeply loved by eaters.
Cold rice cake
Produced in Chongqing.
The method is divided into three steps: 1. Wash the glutinous rice clean, soak it in warm water for two or three hours, control the moisture, put it into a rice cooker, steam it with strong fire, and then put the cooked rice into a stone tablet nest. Make glutinous rice cakes and cover them with hot handkerchiefs. 2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. After the rice cake is cooled on the chopping board, it is divided into two halves, and half of it is placed on the chopping board sprinkled with soybean powder, spread out into pieces and evenly coated with sand. The other half is cut into pieces of similar size and thickness, covered with a lid, and then sprinkled with sesame sugar on the noodles and cut into pieces. It is characterized by good color and fragrance, soft and sweet glutinous rice, and cool and refreshing entrance.
Shancheng Snack jiaozi
Shancheng Xiaotangyuan is famous for its delicious, thin skin and big stuffing, sweet and smooth.
First, select glutinous rice with full grains, remove impurities, wash off sediments, and soak in clear water for 3-7 days. After soaking glutinous rice, stir it with clear water, grind it into rice slurry with a stone mill, then suspend it in a white cloth bag and dry it for later use. Choose fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds, rub off the skin and grind them into powder for later use. Soaking walnut kernel in boiling water, peeling, frying in pig, cooling and pulverizing. White sugar is crushed. The processed pig fat oil, white sugar powder and black sesame powder are mixed and kneaded, made into cubes, sliced and sprinkled with walnuts, then cut into small pieces and kneaded into soup stuffing. Dry the glutinous rice ball noodles with a little water, thin the glutinous rice ball noodles with the thumb, forefinger and middle finger of the left hand, put the glutinous rice ball stuffing in the middle of the dough, knead and seal it, and then knead it into glutinous rice ball blanks. Boil the water in the pot with a large pot. After the water is boiled, dumplings are served. Don't be too angry. Add cold water at any time to adjust the water temperature so that the water will not stir. After the dumplings come out of the water, they can be eaten by floating a little.
Yongchuan douchi
Produced in Yongchuan, Chongqing. Remove impurities from the screened soybeans, clean them, and then soak them in clear water. When the soybeans are swollen, wrinkle-free and slightly hard, put them in a bamboo raft to dry, then cook them for 7-8 hours, stew them for 2 hours, and then pour out the clinker to dissipate heat. It is necessary to master the room temperature and send the clinker to the koji-making room for natural fermentation to make it into cakes. After Mucor grows. Turn the fermented embryo up and down once to promote uniform fermentation. The fermentation period is usually about half a month. With the increase or decrease of temperature, the mature fermented embryo is decomposed into particles, and then mixed with salt, sorghum liquor, fermented grains and so on. And put into a cylinder to be sealed and preserved, and the finished product is obtained after half a year. Smooth oil black, fragrant pine, sweet slag.
Du Fengjie fu sun-dried jujube
Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived, planted jujube trees and had the poem "Jujube in front of the hall is adjacent to the west", hence the name. The main raw material is Yangshan fresh jujube with white color and thick pulp. The processing procedure is as follows: soaking jujube in boiling, then soaking it in blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and disinfecting. Its color is like amber, and its texture is like gold thread. It is crisp outside and moist inside, sweet and refreshing, and the slag core is separated.
Mung bean noodles
Produced in Shizhu, Chongqing.
Mung bean noodles are made of mung beans, rice, green leafy vegetables, starch and vegetable oil. When making, the mud and sand impurities in beans are screened and ground, and the grinding holes are filled during grinding to make them slightly broken, and then they are put into a container and soaked in clear water. The soaking time depends on the season: 65438+ 0 day and night in winter and half a day in summer. Remove the bean skin when decanting. Soak rice in clear water until it is powdered by hand and has no hard core, and then pour it out for later use. Clean and chop green leafy vegetables, mix them with soaked watercress and rice evenly, then add a proper amount of water to grind them into pulp, and then add starch to the ground pulp and mix them evenly. Firewood is the best. When the pot is 30% hot, brush the pot with vegetable oil mixed with water, then scoop a spoonful of green soybean milk and spread it in the iron pot. When the mung bean skin is eight ripe, turn it over and bake it for a while, take it out, put it on a basket, spread it out one by one, and then cut it into even noodles. When eating, first put the seasoning into the bowl, then put the chopped mung bean flour into the colander, put it into boiling water for a few seconds, and then take it out and put it into the bowl to eat.
The mung bean powder is soft and tough, light green in color, fragrant with bean and vegetable juice, rich in nutrition and cheap in price.
Youyang spicy beef slices
Produced in Youyang, Chongqing. Beef is used as raw material, with salt, soybean oil, vegetable oil, koji, sugar, pepper and pepper, and local herbs and spices are selected to flavor according to the formula. When making, the selected leg meat is boneless, cut into regular pieces along the fiber, rinsed with clear water to remove blood and dirt. After boiling for 20 minutes, remove the original soup for later use. When the meat is cold, cut it into even pieces. After the ingredients in the original soup are boiled to a certain concentration, they are poured into beef slices and cooked, and the juice is collected with slow fire. After the juice is dried, they are taken out of the pot, and then the cold cooked meat slices are poured into a hot edible vegetable oil pot for frying. When the meat slices are crisp, they are taken out and cooled, and the finished products are evenly sprinkled with spices. The appearance is purple and transparent, spicy and delicious, crisp and refreshing, thin and not stuffed, chewy for a long time, appetizing and attractive, and long shelf life.
Yongchuan sausage
Wash the fresh pork with warm water, cut the lean meat into diced meat the size of soybeans, and the fat meat is about half the size of the lean meat, and then add the materials to mix and marinate. Add salt, white wine, pepper, Jiang Mo and other seasonings into the meat stuffing and mix well. Can be poured into selected and cleaned pig casings. When filling, needle the casing to exhaust air, and tie a 1 knot every 12 to 15 cm. Wash the sausage with warm water, hang it on a bamboo pole and bake it on the fire for two days. Turn it over in time when baking, and keep the temperature of the kang at about 600C to prevent oil from leaking out. The processed sausage should be dry, firm and elastic, the color of lean meat is bright red or dark red, and the color of fat meat is milky white and transparent. The finished product is red and white, delicious and refreshing, suitable for drinking with meals.
Jiangbei xiongyazi
Produced in Chongqing.
Jiangbei bear duck began in the Qing Dynasty. At that time, there was a small vendor named Xiong Ming Hanjiang in Jiangbei, Chongqing, who often sold smoked ducks in the streets. The duck he cooked is golden in color, soft and tender in meat, refreshing and slag-melting, which is deeply loved by diners. By the forties, many pubs and restaurants were scrambling to place orders with Xiong Hanjiang. Since then, Jiangbei Bears and Ducks have become famous for a while, with a prosperous business and many imitators. In order to maintain his reputation, Xiong Hanjiang cut out three characters of "Xiong Hanjiang" with gold paper and stuck them in a glass cabinet. Therefore, it is also called "Golden Bear Duck".
This kind of duck is beautiful in appearance, light oval, dark brown or brown in surface, crisp and tender in skin; After cutting, the inner meat is light red and the fat is light yellow, with distinct layers; It tastes fragrant and refreshing, with endless aftertaste, and has the unique flavor of Sichuan roast duck.
Yi Baishi dried salted duck
Produced in Ba County, Chongqing.
Yi Baishi salted duck is produced in Yi Baishi, Ba County, a suburb of Chongqing. At first, it was mostly processed in China, and the products were mainly for local pubs. Later, it was gradually sold in pubs and docks in Chongqing.
Yi Baishi salted duck has strict material selection, fine production and unique formula. This kind of salted duck is made of fat duck with an annual output of about 2.5 kilograms. The fat duck is slaughtered, unhairing and eviscerated, exposed to dry water, and then marinated repeatedly with more than ten kinds of seasonings such as salt, pepper, star anise, sugar and Gan Song, which lasts for 65,438+08-20 hours in summer and 35-40 hours in winter. Wipe the dirt off the salted duck, spread it with bamboo pieces, and air-dry it for 3 to 4 hours in summer and 8 to 10 hour in winter; After that, light the chaff and smoke it for 40 to 50 minutes. After baking, it is coated with sesame oil and packaged, and it can be sold in the factory. Because this kind of salted duck is half cooked, it is not suitable for long-term storage, and it can be stored for half a month to one month in winter. It can only be stored for about two days in dog days.
The ducks in Baishi Post Office are cattail-fan-shaped, golden in color, delicious in flavor and memorable. There are many ways to eat, steaming, boiling and frying are all delicious.
Jiangjin Chinese spirit
Produced in Jiangjin, Chongqing.
Firstly, the whole sorghum is soaked in boiling water, cooked and gelatinized, and spread cold; Then culturing, saccharifying, fermenting with distiller's grains, and distilling at fixed time and constant temperature to obtain wine; Aging and esterification make the wine more mellow and full; Finally, inspecting, blending and bottling. The three requirements of uniformity, permeability and suitability were implemented in the whole process. The wine is clear and transparent, pure without impurities, mellow and fragrant, and has a sweet aftertaste.
Yongchuan kaoliang spirit
Produced in Yongchuan, Chongqing.
Screening high-quality sorghum, soaking it in clean boiling water, steaming it for the first time, stewing it in water, cultivating bacteria with proper amount of medicinal yeast, sealing the big bottom grain with mixed mud of continuous grains, fermenting the solid at low temperature, distilling it with slow fire, cutting off the tail during filtration, checking the produced white wine, sealing it in a crock for half a year to one year, and then filtering and blending. The wine is colorless, transparent, without precipitation, pure and harmonious in ester fragrance, mellow, sweet and soft, clean and delicious.
Tianfu peanut
Produced in Jiangjin, Chongqing.
"Tianfu Peanut" looks like an eagle's mouth, with a thin body and a waist. The processing and production of Tianfu peanuts need to go through nine processes, such as raw material selection, soaking, elutriation, salt boiling, baking, selection, packaging, sealing and warehousing. The particle size is basically the same, salty and even, crisp and delicious, and rich in nutrition. Red and white meat nuts are unique and of high quality.
Du Fengjie fu sun-dried jujube
Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived, planted jujube trees and had the poem "Jujube in front of the hall is adjacent to the west", hence the name. The main raw material is Yangshan fresh jujube with white color and thick pulp. The processing procedure is as follows: soaking jujube in boiling, then soaking it in blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and disinfecting. Its color is like amber, and its texture is like gold thread. It is crisp outside and moist inside, sweet and refreshing, and the slag core is separated.
Summer sleeping mat pickled cucumber
Produced in Dianjiang, Chongqing.
Using local high-quality melon and homemade wheat sauce as raw materials, the thorn holes of melon were selected in advance and pickled with lime salt water to form melon embryos. Then put the melon blank, yellow koji and refined salt into the jar in batches at the same time, and pour the jar every day and stroke the melon to make candied dates appear on the surface. At this time, Qu Huang has been gelatinized and fermented at room temperature after sun exposure and night dew, which promoted the decomposition of Qu enzyme. The melon is fully dehydrated and drained, and the sauce is sucked in and soaked. Due to the discharge of salt water, the melon body shrinks. Swelling from inhaling sauce. About two months later, the melon sauce is cooked together, and this is the finished product.
Dianjiang Niu Jiao cigarettes ju
Produced in Dianjiang, Chongqing.
Smoking set was founded in the early Republic of China, when cigarettes appeared on the market. The primitive craftsmen who made hookahs for smoking tobacco adapted to the changes in the market and the needs of smokers, and created a long and short tobacco rod with horns, bamboo and copper, which was very popular. Solid texture, beautiful shape, fine production, bright color, small and exquisite, light and applicable.
Red Plum
Produced in Qijiang, Chongqing.
Red plum is widely used, both edible and medicinal. The fruit contains citric acid, tartaric acid and vitamin C. Plum fruit can be processed into Pei-Mui Chan, dried plum, dried sugar, preserved ebony, juice plum and other fruits, which is a good raw material for making cool drinks in summer. Immature plum fruit contains picric acid, hydrogen acid and other substances, which have medical value in medicine and can treat internal and external symptoms. Mume is used as an astringent to treat dysentery and vomiting and relieve fever. The fertilizer in the decoction can drive ascaris lumbricoides and can also be used as a dyeing medium. Big ears, small nucleus, thick meat and good quality.
Fengdu mustard tuber
Produced in Fengdu, Chongqing.
Taking the head of cabbage as raw material, this head of cabbage has a big, tender and juicy tumor-like stem, commonly known as the head of cabbage. Its processing method is to select tender, well-shaped and fresh green vegetable heads, and then peel, string, dry, pickle, store, re-pickle, squeeze, trim, pick ribs, shape, grade, wash, mix, can and seal them. Shaping, filtering salt water, mixing with salt, fine sea pepper powder, Amomum villosum, white pepper, star anise, kaempferia kaempferia, fennel, licorice, dried ginger, pepper and other rare plant spice powders, and sealing and fermenting in a clay pot. The product is bluish green in color, bright red in spicy powder, uniform in lump, crisp and tender in texture, rich in flavor, salty and palatable, not soft in the pot, and more fragrant after long storage. High nutritional value. Help digestion, relieve greasy and increase appetite.
Kaixian spicy bean paste
Produced in Kaixian County, Chongqing. Clean high-quality aged broad beans, stir-fry them in a pot, then soak them in clear water for 10 hour, peel off the skin, sprinkle with flour and mix well, then put them in a cage and steam them thoroughly with high fire. After coming out of the cage, spread it out in a dustpan, cool it, cover it with Vitex negundo leaves or other leaves, and naturally ferment it in a hot and humid environment for a week. When a dense "yellow coating" is formed on the surface, the beans coated with the yellow coating are dried. Add refined salt, white sugar, Chinese liquor, Jiang Mo, minced garlic, pepper, cold boiled water, minced red pepper and raw rapeseed oil into the pot, mix well, and put it in a closed oxygen-free jar for fermentation for more than two months to become a spicy bean paste with unique flavor, which can be eaten at will and stored for a long time. Golden red in color, spicy and mellow, fresh and salty, oily and translucent, with excellent flavor, it is widely used in all kinds of hot and cold dishes and flavored snacks.
Chicken Feet with Pickled Peppers
Chicken feet with pickled peppers is one of the most popular snacks in recent years. It is famous for its spicy taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also popular with ordinary people. This delicious food has the functions of appetizing, promoting fluid production and promoting blood circulation. The production process is more exquisite, so that the spicy taste of pickled peppers penetrates into the chicken feet. Authentic chicken feet with pickled peppers are plump and white, and they are fragrant when chewed, which has a strong flavor enhancement effect.
Jinjiao brand old Sichuan spiced beef jerky: founded on 1937.
Yi Baishi salted duck: named after it was produced in Yi Baishi Town, Ba County, with a history of more than 65,438,000 years.
Shuangjiang brand bear duck: produced by Chongqing Jiangbei District Food Company Bear Duck Factory. Established on 1909.
Yongchuan preserved egg: it was created in the light years of the Qing Dynasty.
Jiangjin popcorn candy: it is a traditional famous product with a history of nearly a hundred years. "Rose" and "Lotus" products are famous brands.
Meisheng Brand Peculiar Peanut: It is a kind of Peculiar Peanut produced by Mei Jia Food Factory.
Sanjiang Hechuan Peach Chips: Produced by Hechuan Peach Chips Factory with a history of over 140 years.
Unicom brand wax gourd strips: produced by Chongqing Baoding Food Factory.
Butterfly brand strange bean: produced by Beibei Jinyun Food Factory.
Peanut paste: It is a famous and special food in Chongqing with a long history.
Mudong Sun Jujube: 100 years ago was founded in Mudong Town, Ba County, Chongqing.
White orange sugar: it is a traditional local famous product in Hechuan.
Buttered walnut crisp: This is a traditional product of Guan Sheng Garden in Chongqing, which was famous as early as 1930s.
Huagen: It is a traditional famous spot in Tongliang County, with a history of 100 years, formerly known as "orchid root".
Salt and pepper sesame cake: also known as sesame cake, is a famous product in Sichuan-style cakes with a long history.
Twist: This product looks like a thick rope, brown in color, beautiful in appearance and crisp.
Lai Taosu: Formerly known as Lai Tousu, it is a traditional famous spot in Chongqing and was founded in the 1920s.
Fish skin peanuts: this product is crispy inside, moderately sweet and salty, crispy and delicious.
Sweet candy: This product is crisp and sweet, and used to be a regular dessert for local people during the Spring Festival.
Vietnam bubble sugar: it is a famous specialty in Chongqing with a history of 100 years.
Longfeng cake: Longfeng cake is the representative of sugar-coated snacks in Sichuan-style cakes, which has a history of more than 600 years.
Jiangbei corn vermicelli: It is made by Chongqing Yubei Kang Hua Cereals, Oils and Foodstuffs Factory with the latest technology.