Nanchong is the second most populous city in Sichuan Province, an outstanding tourist city in China, a national garden city, a national clean energy demonstration city, and the prestigious silk capital of China. Today, the editor has taken stock of some delicacies that you can’t miss when traveling to Nanchong.
Which one do you like?
Steamed buns with white sugar are a famous snack created by Ha Gongkui, a Muslim in Langzhong, Sichuan Province during the Qianlong period of the Qing Dynasty.
It does not have the alkali astringency of Chinese steamed buns, nor the slightly sour taste of Western bread.
Boryeong white sugar steamed buns are durable in storage and transportation, and will not go bad after being stored for a long time.
It can be stored for ten days in hot season and half a year in winter without deterioration or odor.
Even if it is as hard as stone, it is no different from fresh steamed buns when steamed again. When cooked, it is sweet and soft, and will not stick after chewing for a long time; when eaten cold, it is crispy and sweet.
Heshu tofu is produced in Heshu Town, Peng'an County. Heshu tofu has a long history.
It is said that it became famous during the Shunzhi period of the Qing Dynasty.
Always loved by people.
The production process is complicated, the types are diverse, and the colors and flavors are all available.
A delicious "Tofu Banquet". Heshu Tofu is produced in Heshu Town, Peng'an County, Xiangru's hometown. Although there are tofus under the "Heshu Tofu" brand in other places, there is no local tofu to taste.
Authentic, authentic and Ba Shi. There is a local legend that Zheng Tuo grinds the tofu into small pieces and only adds two or three soybeans every time.
I saw him grinding the bowl while walking, grinding against the door, grinding while talking to people, and grinding while watching people play chess, until the plaster juice was sticky. That kind of delicacy and meticulousness is reflected in the making of tofu.
The whole process undoubtedly gave rise to the reputation of "Heshu Tofu". The meaning of Sichuanbei jelly: Sichuanbei jelly is the crystallization of the wisdom of the simple and hard-working people in northern Sichuan for hundreds of years, so the image of Sichuanbei old man is the epitome of Sichuanbei jelly.
, originally a farmhouse snack, has a history of more than 90 years. Since its emergence in the late Qing Dynasty, Northern Sichuan jelly has become famous in Bashu for its unique red spicy flavor, fresh and refreshing Sichuan style, and it has been passed down to this day.
The jelly is still ready, and after the customer orders, the ingredients are added according to the customer's preferred taste. The whole process usually takes 1-2 minutes, which fully reflects the interactive link of ordering, cooking and eating.
Zhangfei beef is produced in Langzhong City, Sichuan Province and is a specialty with a strong Sichuan flavor. The surface of Zhangfei beef is brownish red and the texture is tight when cut. It is not dry or dry.
It is soft, not hard, and is salty and delicious. It is suitable for banquets and wine. Zhangfei beef has been famous for two hundred years since the Qianlong period of the Qing Dynasty.
"It happens to be similar to the image of the fierce general Zhang Fei, so it is called "Zhang Fei beef". Cut its horizontal grid, gently tear the slices, and connect them like silver pine needles. Chew carefully, and the flavor is endless. Yilong rouge radish is in Yilong County
It has been cultivated for hundreds of years and is a unique local product in Yilong County, Sichuan Province. The root, skin and flesh of Yilong rouge radish are all the same color. They are also called radish because they resemble the rouge used by women.
, Rapeseed, is an annual herbaceous plant of the Brassicaceae family.