Origin: Luzhou, Sichuan, China.

Characteristics: rich aroma, soft and sweet, crispy on the outside and tender on the inside.

Technology: it is based on glutinous rice, rice and brown sugar as the main raw materials, yellow poi leaves, palm leaves as auxiliary materials, the production method is as follows: glutinous rice, rice were placed in two pots, panned and soaked with cold water, each drained of water. Soak up the rice with water and grind it into rice paste into a pot, add steamed brown sugar and cinnamon and mix it well to make brown sugar rice paste. Glutinous rice into the cage with a high fire steam, while hot, pour into the brown sugar rice syrup, mix well and cover the natural simmering for half an hour, to be divided into billet lumps of juice, with washed yellow poi leaves wrapped into a rectangular body, the ends of the brown leaves tied, and in turn wrapped up until the light. Into the cage and put on a high fire steam 1 hour, and then change the medium water stewing steam 1 hour is cooked, take out and eat directly. If you store it, take it out and put it into a ventilated place. When you eat, take out and cut into slices into the cage to steam for 5 minutes, or into the frying pan oil fried into a crispy outside and inside the tender yellow poi block, lose the flavor of the yellow poi.

■ Guanghan silk rabbit

Origin: Guanghan, Sichuan, China.

Technology: Guanghan rabbit selection of fat, subcutaneous fat full of live rabbits, aimed at the carotid artery, a stick to death, and immediately use the hemp rope cool hanging skinning. While the blood is not all solidified before the rapid peeling, from the hind legs to open the knife, scratching the skin do not hurt the meat, the two legs after the skin is torn open, cut off the tail, from the buttocks with a knife gently cut open, and pull the skin with the hand, straight to the neck, and then cut off all the rabbit skin, then open the gut, chopped off the feet, claws washed with water and put into the tank. Every 100 fresh rabbit with salt 5 kilograms, ginger 0.5 kilograms, pepper 1 city two, layered stacking a layer of rabbit, a layer of auxiliary materials, the head and legs to salt heavy, waist salt should be light. A day later, up and down on the flip, and then marinate for a day after the jar, add sauce, soybean drums, soybean oil, sugar and other accessories. Another flavor of monosodium glutamate, pepper, pepper, five-spice powder mixed and crushed into fine powder, and adjusted into a paste, evenly coated in the fishy cavity and scratched the deep muscles of the legs. At this time, about 2.5 meters of hemp rope, from the back of the leg wrapped around the neck to the front clip, the abdomen should be wrapped round, wrapped around the side of the shaping, until the bundle is tightly tied into a thin strip cylindrical. Wrapped cooled in a ventilated place, to be 1 to 3 days after the finished product. Food method, generally used to take out the first placed in warm water rinsing clean, chopped into large pieces, put the pot to cook, can be eaten. Its color and luster uniform, taste fresh and tender, muscle tight.

Features: it is reddish in color, tender meat, fresh flavor long, and high protein, low fat.

■ 午时粑

Origin: Yibin, Sichuan, China.

Process: the production of glutinous rice, rice, clean, soaked in water for a day, drained, and then add water to grind into a water pulp with a mill, put into a cloth bag, water control made of hanging pulp powder. Shrimp rice slightly soaked and cut into small grains. Ham cut into small grains; sprouts washed and cut into fine powder. Sesame seeds are fried and crushed fine. Cut the leaves of a local wild plant called boat leaves into 5-inch-long and 3-inch-wide wrapped leaves. Wash the pork, chopped into granules into a plate, add pepper, pepper, soy sauce, sprouts, ham, shrimp, cooked lard, monosodium glutamate, Shaoxing wine, Szechuan salt and evenly into a salty filling. Add sugar, cooked flour, orange cake, rock sugar, cooked lard, sesame powder and mix well into sweet filling. Boil water in a pot, then knead a round cake with slurry powder and put it into the pot to cook. Take it out and put it into a pot, add the rest of the batter and knead it well. The kneaded slurry powder is divided into doses, respectively, wrapped in sweet and salty filling, rolled into a circle and smeared with a layer of cooked rapeseed oil, wrapped up with boat leaves on the cage on the high-fire steaming for a quarter of an hour, delicious and delicious lunchtime poi is made.

■ Pai Fang Noodle

Origin: Jian Yang, Sichuan, China.

Name: Pai Fang Noodle is the family snack of Wang Chengjun in Jianyang City, named after the stone plaque at the Wang Temple in the county where it was first sold.

Technology: The production method is to wash the pork and cut it into mung bean-sized grains. Blanch the fresh vegetables in boiling water and let it cool. Beans chopped fine. Carp handle together with chicken bones, pig bones, shrimp in a pot, add the right amount of water to simmer into fresh soup. Then fish out the bones and set aside. Frying pan on a high flame, add rapeseed oil, put the meat into the stir fry loose, add ginger, Sichuan salt, spicy beans, stir fry the flavor, then add fresh soup, pepper into the noodles bashful. Put soy sauce, chili oil and green onion into a bowl. Boiling water pot set on the sun fire, down into the noodles cooked, fishing into the bowl, and then add the right amount of fresh vegetables, pouring the shame, dripping sesame oil into the noodles slippery mouth, the shame of crispy oil moist, pig, chicken, fish, each flavor of the brand of the noodles.

■ Spicy Beef

Origin: Wusheng, Sichuan, China.

Technology: Spicy Beef is well selected. Each tender cow can only select 10 kilograms of beef shank tendon meat, pick tendons to remove, before cooking. First of all, will cook the tender meat, smooth silk cut blocks, add spices, put into the pot, slow-fire seasoning, simmering to be cooked, out of the pot to collect sweat; and then cross-section slices, with a pre-made sauce mix meat in the pot, baking, small pots and pans quickly fried to do the juice does not paste the bottom of the meat does not stick to the pot, so that the juice dipped in meat, to be juiced up and dry, out of the pot to cool down; and finally submerged in the meat into the frying pan, slow-fire crispy through the oil to be oil through the table, the meat shows shiny, the color of soy sauce gold, then Quickly out of the pot, while hot, sprinkle with spicy sweet and spicy flavor of the mixture of seasonings, rapid stirring, spicy beef has been made.

Function: spicy beef stored for a long time unchanged, fresh and flavorful. Young and old can be eaten, the more you chew the stronger the flavor. Accompanied by wine with meals are good, can be thin drink snacks, but also elegant hall feast. Traveling picnic, gifts to friends and relatives, all appropriate.

■ Walnut cake

Origin: Guangyuan, Sichuan, China.

Legend: more than 1,000 years ago, Kong Ming six out of Qi out, with walnuts and noodles made of "walnut cake" as a dry food for marching and fighting, and later inherited, people continue to improve, "walnut cake" is now a snack in the best.

Technology: walnut cake selection of top quality walnut kernels, plus an appropriate amount of sesame seeds ground into pulp, coated with chili peppers on the fermented surface, salt, made into a round cake, baked in the oven into a walnut cake. If rolled into thin slices and baked, called "thin crisp".

Features: "walnut cake" crispy, golden color, very tasty

■ Midas wind snow cake

Origin: Lu County, Sichuan Province, China.

Overview: Mito wind snow cake to select high-quality glutinous rice, fresh lard and sugar as raw materials, after fine processing and production. The product is named because it is white and crystalline and resembles snow flakes in the wind. Not only the appearance of good-looking, white crystal, thin as paper, and crispy slag, oil but not greasy, sweet and tasty, easy to digest, is a nutritious food.

■ Bright fish pine

Origin: Lu County, Sichuan, China.

History: Qing Guangxu years, the Empress Dowager Cixi's dietary chef Jiang Xinyuan came to Luzhou, in Lu County, Wafang place to run their own food processing workshop, in accordance with the production methods of the palace food production of fish floss, very popular.

Technology: Bright fish pine selection of high-quality fresh fish and fresh lean pork as the main raw material, after careful production and become. Fresh fish in addition to scales, remove viscera, wash the blood, steamed and thorns, fresh lean pork cut into strips along the silk, plus ginger, cuttlefish and the right amount of water and mixing and baking, cooked and picking the bones, and then the fish mixed and stirred, add pepper and salt, with a medium fire to collect the water, and then stir-fried with the fire to the caramelized.

Features: Bright Fish Pine was light yellow, shaped like a short wadding, the entrance to the dregs, fragrant fish flavor, taste long and refreshing, easy to dry and digestive, is a high-protein, low-fat nutritious food.

■ Zigong fire side son of beef

Origin: Zigong, Sichuan, China.

Technology: Selected cattle hind leg meat, cut into thin slices with a hob, spread on the iron pit baking, salt, cinnamon, kouren, star anise, cloves, sweet pine, fennel, ginger, pepper and other mixed spice paste, back and forth in the beef slices on the brush until the meat slices of jujube red, mellow crispy, and then brushed a layer of sesame oil drying. The drying of the fire side of the sub-beef placed in a ventilated and light place, even if put on the March to half a year, but not discoloration does not go out of flavor. When you eat it, steam it in a cage, add pepper, chili oil, monosodium glutamate and other condiments to taste, and you can eat it.

Features: thin and transparent, fresh and fragrant slag, soft and delicious, long aftertaste.

■ Xindu osmanthus cake

Origin: Xindu, Sichuan, China.

Technology: the dry glutinous rice fried with rapid fire, after screening, ground into a fine powder, mixed with steamed flour, as a cake surface; and then according to the proportion of ingredients made of stuffing, the production, the bottom layer of powder, and then put the stuffing, covered with a layer of powder, tightening and flattening, with a knife, cut into rectangular strips into a cake osmanthus, osmanthus cake requirements to achieve the rice steamed, do not see the charred yellow color. Cinnamon to squeeze all the bitter water, can not be odor; molding requirements of four corners of the four corners of the cake surface, such as a piece of white jade, do not see the spot, the filling was cinnamon yellow.

Features: white powder, delicate dregs, non-stick mouth, osmanthus aroma and other characteristics.

■ Xindu Chicken Sauce Noodles

Origin: Xindu, Sichuan, China.

Technology: the production of the first slaughter of live chickens, in addition to the hair, open, wash with water, and then simmering and stewing for 12 hours with a slight fire, filtering to take its original juice, mixed with a fixed amount of special flour, and chicken juice stirring and shaking uniformly, so that the chicken juice penetrates into the flour for the middle, and then pressed into a thin slice, cut into thin strips, and sun-dried into the sunlight.

■ Ye'erba (Duck'erba)

Origin: Xindu, Sichuan, China

Varieties: Sweet and salty fillings: sweet fillings of peach kernel rose, sesame, date paste, bean paste, cinnamon; salty fillings of sausage, ham, golden hooks, fresh meat and so on.

Technology: the production of glutinous rice, rice, wash and rise, add mugwort leaves ground into hanging pulp powder. Then add brown sugar, cooked lard and kneaded evenly, made of blank material. Wash the banana leaves and cook them in boiling water. Stir fry the flour with light fire, walnuts fried crisp cut into fine grains, lard washed and cut fine, then add sugar and mix well to make sugar filling. Fat lean pork cut into mung bean grain, cured meat cut into fine powder, sprouts cleaned and cut into fine powder, using medium heat, in the frying pan under the canola oil is hot, under the pork particles fried loose, then add the cured meat, sprouts, sweet noodle sauce, soy sauce, shaoxing wine, pepper, stir frying well from the pot, add monosodium glutamate and mix well to make a savory filling. Divide the mixture into dosages, cut the banana leaves into 3-inch squares and brush with oil before wrapping. When wrapping, wrap three sides together in the center, leaving the top side unwrapped. After the package is done, put the unpacked up into the cage and set it evenly, and then steam it in a pot of boiling water over a high flame for a quarter of an hour, and then steam it. Leaf Po sticky soft and tough, filling sweet and salty double flavor, eat without sticking teeth, not sticky leaves, not sticky chopsticks can be regarded as "three not sticky".

■ Broken pastry buns

Origin: Wenjiang, Sichuan, China.

Technology: flour with water and leavened flour and well, fermented for a few hours, made into hairy noodles. The rest of the flour is mixed with lard to make ghee. Cut the pork, mushrooms, shrimp, and yucca slices into mung bean-sized pellets. Put a casserole on a high fire, pour in a little cooked lard, add pork and stir-fry the seeds, then add magnolia slices and mushrooms and stir-fry well, add soy sauce, pepper, shaoxing wine, Sichuan salt and soak shrimp in water, stir-fry until the right time to start the pot. Then add shrimp and monosodium glutamate (MSG) and mix well to make the filling. After making the filling, the hair of the flour with baking soda and knead well, rolled, divided into doses, one by one, wrapped into the pasty noodles flattened, rolled into a cow's tongue shape, and then wrapped into a cylinder, folded back at both ends to overlap the three layers, and then flattened, rolled into a bun skin pinch into a "sparrow cage-shaped" billet into the cage, on the pot of boiling water, steamed over a high flame. Color white shape beautiful, distinct, soft skin bubble tender, oily and fragrant broken pastry buns are ready.

■ Bao crispy pepper salt pot helmet

Origin: Wenjiang, Sichuan, China.

Process: Knead the flour with rapeseed oil and pepper to make the crispy noodles, then prepare a point of hot noodles, and dye some sesame seeds red and green. Add the rest of the flour with leavened flour and water and mix well, then add the hot noodles and knead well, add Sichuan salt and baking soda after fermentation, knead well and divide into dosages. Knead each dessert well, cover with a portion of puff pastry, flatten it, roll it out from both sides into a rectangle, fold it into two layers and roll it out a few more times, and repeat the process two more times. Finally rolled into a rectangle, rolled into a cylinder, flattened, will be bent to the middle of the two ends, rolled into a round cake, the front of the cake evenly dipped in red and green sesame seeds, made of pot helmet billet. The griddle is hot, smeared with some rapeseed oil, into the billet, turn in time, turn the grill until cooked. This pot helmet pepper and salt flavor heavy, crispy skin.

■ Sichuan lampshade beef

Origin: Daxian County, Sichuan, China.

History: In the Guangxu period of the Qing Dynasty, there was a man surnamed Liu from Liangping County, Sichuan Province, who lived in Daxian County and started his business as a barbecue and marinated meat. Initially, he made thick and hard slices of five-spice beef, which was difficult to chew and easy to stuff teeth, so the market was not good. Later, Liu's day and night thinking, gradually improved, will cut the beef large and thin, marinated in flavor, and then baked on the fire, sold also drizzled with sesame oil. The beef thus produced was crispy and flavorful, and became very popular in the market. The businessman surnamed Liu prospered and made his family rich. When others saw the profit, they copied it, and it gradually became a famous product of Sichuan.

An allusion: According to legend, more than 1,000 years ago, Yuan Zhen, a poet of the Tang Dynasty who served as the imperial censor of the imperial court, was relegated to Tongzhou to serve as a secretary of state because of his offense against the eunuchs and old-fashioned bureaucrats. A yen Zhen to a hotel to drink, drink dishes in the thin slices of beef flavor, no dregs in the mouth, he quite appreciated, and immediately named it "lampshade beef". Lampshade, that is, shadow theater, using light to animal skin or cardboard made of silhouettes of people projected onto the curtain. The use of "lampshade" to call this beef shows the thinness of the meat, so thin that it can be seen in the light, just like the curtain in the shadow theater.

Features: its taste spicy and fragrant, its color oily red, and Pixian Douban, Fuling mustard, Yongchuan edamame with the famous Sichuan products.

Technology: Sichuan lampshade beef ingredients and method is: choose yellow ox hind leg net lean meat, not dip raw water, remove fascia, trimming section neatly, sliced into very thin large sheet of meat. The slices of meat are smeared with hot and finely ground salt, rolled into a cylinder, placed in a bamboo bamboo basket, and set in a ventilated place to dry off the blood. Take the dried beef slices and spread them on the back of the bamboo bamboo basket, put them on a charcoal fire to dry up the moisture and steam them in a cage for half an hour, then cut the meat into slices of 1.5 inches in length and 1 inch in width with a knife, put them back into the cage and steam them for half an hour, and then take them out and let them cool down. Vegetable oil boil, add ginger and pepper a little, the oil pot moved away from the fire. 10 minutes later, the stained pot again on the fire, fishing ginger, pepper. Then the beef slices evenly smeared with bad sauce under the frying pan frying, while frying with a spatula gently stirring, until the beef slices fried through, that is, move the frying pan away from the fire, fish out the beef slices. Cooked oil left in the pot, set on fire to add five-spice powder, sugar, chili pepper, pepper, into the beef slices stir-fried pan, add monosodium glutamate, cooked sesame oil, mix evenly, and dry cold that is.

■ Syufu Aged Bad Eggs

Origin: Yibin, Sichuan, China.

History: According to legend, during the Tongzhi period of the Qing Dynasty, there was a doctor of traditional Chinese medicine outside the west gate of Syufu, who liked to drink cellar wine and used it as a formula to drive away epidemics and fitness. In order to prepare the wine long drink, he brewed cellar wine every year, but also used to put a few duck eggs in the wine, in order to extend the storage time of cellar wine. Once, he found that the duck eggs soaked in cellar wine had soft shells, intact egg membranes, and pleasant color, and when he took them to eat, they were mellow and refreshing, with a delicious taste. So, he told his friends and relatives about this discovery, and *** with the taste, eaters all said extremely beautiful. Afterwards, everyone competed to imitate, this is the earliest "Xufu bad egg". In the first year of Guangxu of Qing Dynasty, the commercial production of Xuifu bad egg began, and the quality was greatly improved. By the early years of the Republic of China, the production technology and flavor characteristics of Xufu bad eggs were basically formed, and had a certain scale of production. Only "Taoxiangcun", "Sun Zhixiang", "Wuxiangzhai", "Tianfuqi" and other four bad egg workshops, the annual output reached more than 200,000 eggs. The annual output reaches more than 200,000, and the products are marketed in Sichuan, Shanghai, Hong Kong, Macao and various places in the South China Sea.

Features: soft and tender eggs, bright red color, long mellow flavor, rich in nutrients.

Technology: Yibin "Xufu Aged Bad Eggs" are made by pickling fresh duck eggs in a bad way. In the process of pickling eggs, it is necessary to go through three phases of procedures, a dozen of procedures, especially the egg knocking process is the most stringent. The egg shell must be gently knocked with a bamboo stick as thick as a little finger, and the egg shell is qualified with a slight crack and the egg membrane is intact and undamaged. From production to storage for one year before leaving the factory, the flavor is better if it is more than three years old.

Eating method: "XuFu aged bad egg" eating method is very special: first put the bad egg in the dish, add the right amount of sugar, and then drop a little white wine, slightly stirring with chopsticks, until the egg, sugar, wine melted into one, you can slowly flick food under the wine, a distinctive flavor.

Awards: 1982, the Ministry of Commerce as a high-quality specialty food.

■ Tongjiang silver ear soup

Origin: Tongjiang, Sichuan, China.

Technology: the production of the silver fungus with warm water after the removal of wood impurities, remove the ear feet, the large tore small, and then wrapped in clean gauze gently rubbed with clean water rinse. Bubble fungus water clarified with gauze filter, and then soak the fungus into the original water. Tear off the oil skin of the pork plate oil, chopped into small particles. Put the pot with water on a high flame, add the water of the soaked fungus, rock sugar powder, sugar, after boiling to clean the foam, the egg white stirred into the sugar water, after boiling to remove the foam. So repeated twice until the sugar sauce clear. Uniformly in a porcelain bowl, add fungus, sugar water, lard particles, seal the bowl tightly with leather paper, into the cage with a high fire steaming for a few hours, to be steamed fungus is gelatinous can be.

■ Jianmen Ham

Origin: Jiange, Sichuan, China.

Technology: Jianmen ham production time, generally the first year of winter to the next spring is most suitable. Selection of thin skin and fine feet, leg meat, full, fresh meat pig hind legs, curing, every 100 pounds of fresh leg meat with 8 pounds of salt. In normal temperatures, generally divided into 6 times with salt. Sprinkle once a day, each time should be wiped out the old salt, sprinkle new salt, do salt evenly, in a certain order of stacking neatly, in order to facilitate the inspection. To be leg meat has been salted into the salt flavor. It is timely to wash the sun. Sun-dried legs time in winter 5-6 days, 4-5 days in spring, sun until the skin is tight and red bright oil. After sunbathing legs that is hanging fermentation 2-3 months. Hanging time is generally around the time of the Qing Dynasty. After fermentation, take down from the rack one by one, and carry on the rectification. After trimming and then hanging on the shelf, continue fermentation. To the middle of the day after the take down, that is, the finished product.