Chongzhou, a snack city full of delicious food in the air, may make you feel happy. More than 3 kilometers, drive out of the west gate of Chengdu and travel along Chengwenqiong Expressway for 2 minutes. From the moment you drive off the expressway, food begins to surround you: the unique and full-fledged zhazha noodles, Huaiyuan Sanjue, Tangma cake, spicy and delicious chicken slices in the Catholic Church in American supermarkets, and a bite of Shi Guanyin salted duck that can taste the fragrance of cypress branches ... A few flowers bloom, one for each table. Out of respect for food, let's click on them one by one-full-fledged "Yangma zhazha noodles" Every store has a big photo of a kind boss hanging on it, and the oldest one is of course Aunt Cha Shufang's "Slag Checking Face". It is understood that Zhazhamian was born in 1988, and the original "Zhazhamian" was just a roadside shop in Yangma Town. At first, Aunt Cha mainly cooked some simple pasta for drivers who passed by early in the morning. Later, she developed a kind of pork Sao with fine grains like sand and crisp yellow color, which was matched with homemade kimchi to make a bowl of noodles. As a result, it was very popular and developed into today's food. Three years ago, Aunt Cha successfully registered the "Slag Face" and "Slag Face" of sheep and horses. In recent years, Cha Shufang's "Slag Noodles" have been recommended to participate in major temple fairs and food festivals held in Chengdu, which are very popular among diners. Now, the slag surface has gone out of Chongzhou. There are at least a dozen "slag inspection surfaces" in Chengdu. Even outside the province and even in the snowy plateau, the shadow of sheep and horse slag surfaces can be seen. Many foreign friends also came here and invited Aunt Cha's branch to settle abroad. The "Three Unique Scenes of Huaiyuan" tofu curtain with local customs was created in Chenghua period of Ming Dynasty, with a history of more than 5 years. Influenced by geography, its raw materials are only produced in Fiona Fang, huaiyuan town, a few kilometers. Tofu curtain is made of special soybeans and the unique spring water of "Jiulongchi", which is processed into curtain skin by traditional technology, rolled into a tube and naturally fermented. Tofu curtain is rich in plant protein, and a bag of multi-flavor curtain is equivalent to the protein content of 25g of lean pork, 375g of eggs and 15mg of milk. In December, 199, it was awarded the title of "Chengdu Quality Snack" by Chengdu Municipal Government. By the end of 25, through a large catering company in Chengdu, Huaiyuan Tofu Curtain has entered American supermarkets and become a delicacy on the American table. "Three-non-sticky" Ye Erba was created in the 192s by an old man surnamed Song in huaiyuan town. At that time, it was called cotton-grass-vegetable paper. Later, Huaiyuan Food Cooperation Center gradually improved its manufacturing technology, forming the characteristics of non-sticky plates, chopsticks and teeth. In addition to rice and glutinous rice, its skin is also made of peas, which is as white as milk and moist and refreshing. There are two kinds of Ye Er Ba Xian Er: sweet and salty. Salty Xian Er is made of fresh meat, pepper, monosodium glutamate, soy sauce and four spices. Although it tastes like Sichuan sausage, it has no smoky feeling of traditional sausage and has a unique taste. The preparation of sweet stuffing is also very particular about seasoning, which is mellow and sweet when eating, sweet but not greasy, and melts in the mouth. Huaiyuan lard frozen cake, the local people told me that in the past, people often made pillow-sized hair cakes with rice and glutinous rice, which were called "pillow cakes". Before the founding of the People's Republic of China, huaiyuan town chef Jiang Zhongyu added lard, melted lard and brown sugar according to the production technology of "pillow cake", and used corn husk as the skin to form today's Huaiyuan lard frozen cake. Its characteristics are moist, soft, elastic, oily but not greasy, sweet and slightly sour, and it has long been famous in western Sichuan. Hot and spicy "chicken slices in Catholic Church" Why should a piece of chicken slices as thin as a piece of paper be given a religious name? According to the older generation, Nie Fuxuan, the founder of the 192s, set up a chicken stall near Chongzhou Catholic Church for a long time, hence the name. In the 197s, he entered the dish "Sichuan Menu". According to the introduction of the eater, the chicken slices in the Catholic Church are only fat and tender cocks with full feathers, which are less than one year old. In the process of killing, scalding, cutting and cooking, they are all particular. The knife method is unique and the seasoning is unique. Even after the slices are put on the plate, they should be put in with nest oil, mixed with pepper noodles, sprinkled with sesame seeds and red oil, and then sprinkled with white sugar, and served evenly. Chicken slices are large and thin, delicate, spicy and mellow, unique, and it is really a delicious food that should not be missed. The origin of the intoxicating "Shi Guanyin salted duck" is also related to the place name. According to legend, it was created by the surname Auntie in Guanyinchang, Shuzhou (now Chongzhou) during the Guangxu period of Qing Dynasty. This kind of dried salted duck is exquisite in material selection and exquisite in technology. It combines the essence of pickling, marinating and smoking, and has a special flavor of dryness, fragrance and crispness. It is understood that the best sellers of Shi Guanyin salted duck are the "Four Heavenly Kings": Andy Lau, Jia Guodong, Ye Dejun and Zhou Huifeng. The dried salted duck is specially made of young local ducks in open paddy fields. Hair, blood and internal organs are removed, the cavity bones are cut, marinated in a jar, pressed for 24 hours to form a plate, then baked in kang oil and scalded, and cooked in a pot. Brine is made of 18 kinds of spices, such as nutmeg, grass-row, Lingcao, etc., which is intoxicating. The skin of salted duck is golden yellow, mellow and delicious, dry but not hard, oily but not greasy, oily and tender. Tangchangfa Sesame Cake with crispy skin and crisp heart is commonly known as Tangchangfa Sesame Cake, which was created by Tang Shiyuan, the founder of Changfaxiang in Chongzhou Street, during the Qianlong period of Qing Dynasty and has been passed down for seven generations. "Tangma Cake" is famous for its unique flavor of double crisp. It is made of superior flour, sugar, rock sugar, vegetable oil and sesame seeds by special processes such as peeling, coring and oil crisp. It is put into a sieve filled with sesame seeds, covered with sesame seeds, and baked in a front pot with high fire. This sesame cake has the characteristics of exquisite ingredients, suitable pyrotechnics, yellow but not burnt, crisp skin and crisp heart, sweet slag, long shelf life and so on. According to legend, a monk in the ancient temple took it out after one year's storage, and its color, fragrance, taste and shape remained unchanged, making it the same as fresh cakes. In 1987, "Tang Changfa" brand sesame cake was rated as "Chengdu famous snack", and now it has entered American supermarkets and won wide acclaim. Chongzhou Tourism and Leisure Network www.czlyxx.cn

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