The cuisines in Rongchang District include wormwood, Rongchang stewed white goose, Panlong mutton soup, yellow bean jelly, shredded hot and sour rice noodles, bedding noodles and so on.
1. wormwood mugwort: wormwood mugwort uses glutinous rice, mugwort and sugar as raw materials, with a slightly sweet and thick wormwood fragrance, which is not sticky to teeth. In Lukong, ordinary local farmers will make wormwood mugwort in the first month and can buy it in town at any time.
2. Rongchang halogen white goose: Every noon and evening, the streets and alleys are full of the fragrance of halogen goose. Rongchang halogen white goose is a must in Rongchang, and it is extremely popular. To marinate the goose, Rongchang White Goose with good meat quality should be selected, its internal organs should be removed and washed, then the aged old brine should be boiled and put into the goose, and spices such as ginger and pepper should be added. After marinating for 2 minutes, it should be turned over, usually for 1 hour.
3. Panlong Mutton Soup: Mutton Soup originated before liberation, and it is said that it was invented by a man named Tao Tuguang unintentionally. After decades of development and evolution, mutton soup is not what it used to be. Its soup is milky white, salty and delicious, rich in flavor, tender in meat, and has no fishy smell and medicinal flavor. It is a good tonic in winter season.
4. yellow bean jelly: speaking of Rongchang yellow bean jelly, it's a delicious food that Rongchang people can't live without all year round, and it's cheap and good. Yellow bean jelly must be made from local peas to be authentic. Strange to say, the yellow bean jelly cut into potato-like filaments can be made into strips that are not rotten, soft and continuous, and made into a salty, slightly spicy and hemp flavor, with a prominent flavor of ginger, onion and garlic. It tastes powdery and has a clear fragrance of peas in its mouth.
5. Hot and sour vermicelli: Hebao Town, Rongchang County, Chongqing is famous for producing vermicelli, and Hebao hot and sour vermicelli is also famous for its famous vermicelli. The cooking method of hot and sour rice noodles in Hebao is simple, and the vermicelli has the advantages of long-term cooking without muddy soup, continuous cooking resistance, long-term cooking without paste, soft and smooth, cheap and nutritious, and the soup is delicious with all kinds of auxiliary materials.
6. Bedding surface: It seems simple to make the bedding surface. Shopkeepers usually pull a small lump from the kneaded dough and skillfully pull it into a thin dough sheet (this is also a measure to test the proficiency of shopkeepers, and the dough sheet will be torn by unskilled people), and then throw it into boiling water for a minute or two to pick it up. There are usually four or five pieces of noodles in a bowl. The bottom of the bowl is covered with rake peas, and the soup is bone soup. Then spoon a few spoonfuls of miscellaneous sauce stuffing and sprinkle some chopped green onion.