Some famous cultural and food products in Chongqing. Including Rongchang folding fan, Laosichuan Dengying beef, Liangping pomelo, Shu embroidery, Yile brand small pieces of bacon, Huangsha white pomelo, Shixian Taibai liquor, Yangjiao pear, Three Gorges inkstone, Yongchuan preserved egg, Coptidis Rhizoma, Gastrodia elata, Jiangjin popcorn, Eucommia ulmoides, Codonopsis pilosula, Jiangjin Mandarin orange, Baishi Postboard Duck, Longfeng cake, Hechuan peach slice, Beijing sauce meat, and so on.

Rongchang craft pottery

Chongqing Rongchang ceramics industry has developed from coarse pottery in the Qing Dynasty to "clay essence" in the Qing Dynasty and then to carved flowers, colored glazes and underglaze colors in the Republic of China. In terms of kiln shape, it developed from retort kiln and pass kiln to step kiln; The fuel is mainly pine wood. After liberation, it developed from firewood kiln to coal kiln. In glaze application, it inherited the glaze decoration since Tang and Song Dynasties and developed various glaze colors.

The adopted pottery clay is fine and dense, with strong plasticity and good sintering performance. The made craft pottery products are crisp and pleasant to knock, beautiful and exquisite in shape, smooth in enamel, simple and generous in decoration, practical and beautiful.

Jiangjin mandarin orange

Jiangjin, Chongqing, began to cultivate mandarin oranges from Kangxi to Qianlong in the Qing Dynasty, with a history of 3 years. It is one of the three major citrus producing areas in China and is known as the "hometown of citrus". Varieties are: Jincheng orange, Xianfeng orange, rock sugar orange, Jinhua orange, spring orange, Mayred and so on. The pulp of Jincheng orange is tender and slag, with moderate sweet and sour taste, rich juice and slight aroma. Fruit has more edible parts, more juice and fewer seeds. Xianfeng orange has a slightly lighter orange-red color, sweet and sour flavor, strong aroma and a little more seeds. In addition, Jiangjin also has rock sugar oranges and tung oranges with thin skin and tender meat and sweet taste; There are late-maturing sweet oranges "Mayred" and "Qingbo Summer Orange" that bloom in the first year and mature in April of the following year; There are crisp, sweet, storage and transportation-resistant red tangerines and yellow tangerines.

Fuling mustard tuber

Fuling is located at the confluence of the Yangtze River and Wujiang River. There is a kind of green vegetable head with a developed stem and a milky protrusion under the petiole. During the Guangxu period of Qing Dynasty, Qiu Shouan, a native of Fuling, opened a "Rongshengchang" sauce garden in Yichang, Hubei. Deng Bingcheng, the man he hired, chose the head of a tender vegetable with thick meat, let the wind blow it half dry, added salt and rubbed it for pickling, then squeezed the salt water and sour water in the vegetable with a wooden press, put the seasoning on it, and sealed it in the jar. This kind of vegetable processed by wood pressing is named "mustard tuber". Because of its unique flavor of crisp, tender, fresh and fragrant, it is greatly welcomed by the masses. At first, the Qiu family kept it strictly confidential and made great profits. Later, the pickling method gradually spread. By 1935, mustard tuber workshops had spread all over Sichuan along the Yangtze River, with an annual output of 45, altars, of which Fuling accounted for 25, altars. Therefore, the reputation of "Fuling mustard tuber" was greatly improved, and it 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 the next meal.

Ramie from Wulong

Ramie is produced in all regions of Chongqing, especially in Wulong, where there are many plants and the quality is good.

Wulong ramie has the characteristics of long fiber, strong tensile force, elasticity, fast absorption and emission of water, strong corrosion resistance and mildew resistance, fast heat dissipation and non-conductivity, and is an excellent raw material for textile industry and a necessity for national defense and fishery production.

Wulong Yangjiao Dried Bean

Yangjiao Dried Bean is a famous specialty in Chongqing. It is said that the natural spring water at the foot of Xiannv Mountain, the cool 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 flavor is the best in the world, and dried croissants are one of the representative delicacies in Chongqing. It has appetizing effects and is a must-have for home travel.

Dianjiang palm bamboo walking stick

The palm bamboo walking stick in Dianjiang, Chongqing is made of perennial palm bamboo, which is burnt, polished, polished and straightened into a pole; The buffalo horn is carefully selected, sawed, burned, filed and polished as a handle, and then connected with a silver welded copper turn needle bar and handle.

features: the product is tough and meticulous. Exquisite application, golden bamboo pattern, smooth and bright, simple color.

Sichuan long-snooker

is also known as Jiangtuan. Fish is full of fat, fresh and delicious, and has a good nourishing effect. "Ben Jing Feng Yuan" contains: "It can stimulate appetite, reduce bladder moisture, and patients can eat it without worrying about poisoning, and the 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.

the stone chicken

is produced in Chengkou, Chongqing.

also known as pheasant, stone scale, Shi Wa and Echinofrog. Stone pheasant skin is thin and soft, dark brown, soft and tender, sweet and flat in nature, 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 flesh is black and white, and the shape and color are very similar to black fungus. The food is smooth, sweet and refreshing, tender and delicate, fresh and pure.

Xiangshan honey cake

is produced in Zhongxian county, Chongqing.

According to legend, Xiangshan honey cake is related to Bai Juyi, a poet in the Tang Dynasty. When he was young, Bai Juyi had avoided chaos in the south of the Yangtze River and had more contact and understanding of social life and people's sufferings. He was once an official to a bachelor's degree in Hanlin. Because he wrote a letter to discuss politics, he offended powerful people and was demoted to Jiangzhou Sima, and later transferred to Zhongzhou as a secretariat. One day, he was traveling incognito alone. Tired of walking, he strolled into a scone shop called "Baji" and bought two scones to satisfy his hunger, but they were very hard and unpalatable. Bai Juyi asked, "It is said that Baji scones are quite famous. Why are they of such quality?" The shopkeeper is a young man. He sighed and replied, "That was the fame of my parents. When I died, I was very young and didn't get their skills, so now I have plummeted." After Bai Juyi knew this situation, he helped the young students to make a sweet and sweet honey cake. Since then, it has been welcomed by customers and has done business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou specially named this cake "Xiangshan Honey Cake" with the nickname of "Xiangshan Jushi" in the poet's later years. Since then, it has been passed 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, dough is made, and honey bees are added to knead it into embryos. Then, the pan is oiled and baked. The color is Huang Liang, the fragrance is overflowing, the entrance skin is crisp and fragrant, and the inside is soft and sweet, which is very popular among eaters.

cold rice cake

is produced in Chongqing.

There are three steps to make the method: 1. Wash the glutinous rice, soak it in warm water for two or three hours, put it into a rice cooker after drying, steam it with strong fire, and then put the cooked rice into a rocky nest. Make it into a glutinous rice cake and cover it with a hot handkerchief. 2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame sugar. Then fry the soybeans and grind them into powder for later use. 3. After the rice cake is placed on the chopping board to cool, it is divided into two halves, and the half is placed on the chopping board sprinkled with soy flour, spread out and flattened into pieces, and the sand is evenly smeared. Cut the other half into pieces of similar size and thickness, cover them, then sprinkle sesame sugar on the noodles and cut them into pieces. It is characterized by good color and fragrance, soft and sweet glutinous rice, cool entrance and refreshing.

Shancheng Xiaotangyuan

Shancheng Xiaotangyuan is famous for its small size, thin skin and big stuffing, and sweet, smooth and waxy.

firstly, select glutinous rice with full grains, remove impurities and clean the sediment, soak it in clear water for 3-7 days, stir the clear water after the glutinous rice soaks up, grind it into powdered rice slurry with a stone mill, then hang the slurry in a white cloth bag and hang it dry for later use. Select fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until the sesame seeds are fragrant, rub off the skin and grind the sesame seeds into powder for later use. The walnut kernel is soaked in boiling water, peeled, fried in pig, cooled and crushed. White sugar is crushed. Mix and knead the processed pork fat oil, white sugar powder and black sesame powder, make into cubes, slice and sprinkle with walnut kernel, then cut into small pieces and knead to form the soup center filling. Knead the dried glutinous rice ball flour with a little water, knead the glutinous rice ball noodles thinly with the thumb, forefinger and middle finger of the left hand, and put the stuffing of glutinous rice ball in the middle of the dough with the right hand for kneading and sealing, and then knead to form glutinous rice ball blank. Boil the water in the pot with a large pot. After the water boils, the glutinous rice balls are served. The fire should not be too big. Add cold water to adjust the water temperature at any time so that the water does not churn. After the glutinous rice balls come out of the water, they can be served by floating a little.

Yongchuan douchi

is produced in Yongchuan, Chongqing. Remove impurities from the screened soybeans, clean them, and soak them in clear water. When the soybeans are swollen, wrinkle-free and slightly hard-hearted, put them in bamboo rafts for drying, then cook the soybeans 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 a koji room for natural fermentation to make it ferment and cake. After Mucor grows out. Turn the fermented embryo up and down once to promote uniform fermentation. The fermentation period is usually about half a month. The length increases or decreases with the temperature, and the mature fermented embryo is decomposed into granules, then mixed with salt, sorghum liquor, fermented grains, etc., and put into an jar for sealed preservation, and the finished product is obtained in half a year. Smooth and oily black, fragrant and loose, and the slag is sweet.

Fengjie Du Fu Sun-dried Jujube

Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived and planted jujube trees, hence the name "Jujube in front of the hall is a neighbor to the west". The main raw material is Yangshan fresh jujube with white color and thick flesh. The processing procedure is: soaking and boiling jujube, then soaking it into blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and disinfecting. Its color is like amber, and its grain is like gold thread. It is crisp on the outside and moist on the inside, sweet and refreshing, and the slag is separated from the core.

mung bean flour

is 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 the beans are sifted 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: 1 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 and has no hard core by hand, and decant it for later use. Wash and chop the green leafy vegetables, mix them evenly with soaked watercress and rice, then add a proper amount of water to grind them into pulp, and then add starch to the ground pulp and mix well. Firewood is the best. When the pan is 3% hot, brush the pan with vegetable oil mixed with water, then scoop a spoonful of green soybean milk and spread it in the iron pan. 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 one by one, and then cut it into uniform noodles. When eating, first put the seasoning in the bowl, then put the chopped mung bean noodles into a colander, put them in boiling water for a few seconds, and then take them out and put them into the bowl to eat.

mung bean flour is soft and tough, with a light green color, a faint scent of beans and vegetable juice, rich in nutrition and cheap.

Youyang spicy beef slices

are produced in Youyang, Chongqing. Beef is used as raw material, with salt, soybean oil, vegetable oil, koji wine, sugar, pepper and pepper, and local medicinal materials and spices are selected for seasoning according to the formula ratio. When making, the selected leg meat is boned and deboned, cut into regular pieces along the fiber, rinsed with clear water, and blood and dirt are removed. Cook for 2 minutes and remove the original soup for later use. When the meat is cool, cut it into even pieces. Decoct all kinds of ingredient in that original soup to a certain concentration, then pouring beef slices for cooking, collect the juice with slow fire, taking out the pot when the juice is dry, then pouring the cold cooked meat slices into a hot edible plant oil pan for frying, taking out and cooling when the meat slices are crispy, and evenly spreading with spices to obtain the finished product. The appearance is purple and transparent, spicy and spicy, crisp and crisp, thin and not stuffed, chewy for a long time, appetizing and tempting, and the preservation period is long.

Yongchuan sausage

Wash the fresh pork with warm water, cut the lean meat into diced pork with the size of beans, and the fat meat is about half the size of the lean meat, then add materials and mix and marinate. Add salt, white wine, pepper powder, ginger powder and other spices to the meat and mix well. Can be poured into the selected and washed pig casing. When filling, needle the casing to expel air, and tie a knot every 12 to 15 cm. Rinse the sausage with warm water, hang it on a bamboo pole, and bake it on a fire resistance for two days. When baking, it should be turned in time, and the temperature of the kang should be kept at about 6C to prevent oil from escaping. Processed sausage should be dry, firm and elastic, with bright red or dark red color of lean meat and milky white and transparent color of fat meat. The finished product is red and white, delicious and refreshing, and is suitable for drinking with meals.

jiangbei bear duck

is produced in Chongqing.

Jiangbei Bears and Ducks began in the year of Qing and Xuan unification. At that time, there was a small vendor named Xiongming Hanjiang in Jiangbei, Chongqing, who often sold smoked ducks in the streets and lanes. The ducks he made were golden in color, soft and tender in meat, refreshing and slag-melting, which was very popular among eaters. By the forties, many pubs and restaurants were scrambling to place orders with Xiong Hanjiang. Since then, Jiangbei Bears and Ducks have been famous for a while, and their business is booming, with 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 has beautiful appearance, bright oval shape, dark brown or brown surface, crispy skin and tender meat. After cutting, the inner meat is light red and the fat is light yellow, with distinct layers; It tastes fragrant and refreshing, and has a strong aftertaste, which has the unique flavor of Sichuan roast duck.

Baishiyi dried salted duck

is produced in Ba County, Chongqing.

Baishiyi salted duck was produced in Baishiyi, Ba County, the suburb of Chongqing. At first, it was mostly processed at home, and the products were mainly oriented to local pubs. Later, it was gradually sold in pubs and docks in Chongqing.

Baishiyi salted duck is strict in material selection, fine in production and unique in formula. This kind of salted duck is made of fat duck with an annual output of about 2.5 kg, which is slaughtered, depilated and eviscerated, exposed to water, and then pickled repeatedly with more than ten kinds of seasonings such as salt, pepper, star anise, sugar and Gan Song for 18 to 2 hours in summer and 35 to 4 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 1 hours in winter; After that, light the chaff and smoke it for 4 to 5 minutes. After baking, coat it with sesame oil and pack it, and then it can be sold out of the factory. Because this kind of dried salted duck is semi-cooked, it should not be stored for a long time, and it can be stored for half a month to one month in winter. It can only be stored for about two days in the dog days.

The duck in Baishiyi Post is shaped like a cattail leaf fan, with golden color, delicious fragrance and endless aftertaste. There are many ways to eat, steaming, boiling and stir-frying are all delicious.

Jiangjin Liquor

is produced in Jiangjin, Chongqing.

first, soak the whole sorghum in boiling water, cook and gelatinize, and spread it out; Then culture, saccharifying, ferment with distiller's grains, and distilling at fixed time and constant temperature to obtain wine; Aging and esterification to make the wine more mellow and full; Finally checking, blending and bottling. The whole process implements the three requirements of uniformity, permeability and suitability. The liquor is clear and transparent, pure and free from impurities, mellow and fragrant, with a sweet aftertaste

Yongchuan kaoliang spirit

produced in Yongchuan, Chongqing.

screening high-quality sorghum, then soaking it in clean boiling water, primary steaming, water-blocking and re-steaming, cultivating bacteria with appropriate amount of medicated leaven, sealing the big bottom distiller's grains with continuous distiller's grains, solid low-temperature fermentation, slow-fire distillation, cutting off the tail when filtering, testing the resulting liquor, sealing it in a earthen jar for six months to one year, and then filtering and blending. The liquor is colorless, transparent, acrobatic without precipitation, pure and harmonious in ester fragrance, mellow, sweet, soft, clean and delicious.

Tianfu peanut

is produced in Jiangjin, Chongqing.

"Tianfu Peanut" looks like an eagle's mouth, with a thin body and a low 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. Nuts in red and white meat, unique method, excellent quality.

Fengjie Du Fu Sun-dried Jujube

Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived and planted jujube trees, hence the name "Jujube in front of the hall is a neighbor to the west". The main raw material is Yangshan fresh jujube with white color and thick flesh. The processing procedure is: soaking and boiling jujube, then soaking it into blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and disinfecting. Its color is like amber, and its grain is like gold thread. It is crisp on the outside and moist on the inside, sweet and refreshing, and the slag is separated from the core.

Dianjiang pickles

are produced in Dianjiang, Chongqing.

based on local high-quality melon and homemade wheat sauce.