Golden Horn Brand Old Sichuan Five Spice Beef Jerky
was founded in 1937. It is made of high-quality fresh beef as the main ingredient, with sugar, Sichuan salt, natural spices, refined vegetable oil and other auxiliary materials, and has a unique five-flavor aroma. It has the effect of strengthening the spleen and vital energy, nourishing the stomach and soothing the liver, and strengthening the tendons and bones.Baishiyei Duck
It is named after Ba County Baishiyei Town, which has a history of more than 100 years. This product is marinated in a unique process, the color is brownish-brown, washed and steamed, the aroma is attractive, suitable for meals and wine.Fuling squash
It was first made in the Guangxu period of the Qing Dynasty. This product has a unique flavor, color and taste, rich in nutrition, whether it is accompanied by meals clunk is cooked, boiled soup, all have fresh and crispy, eat without greasy characteristics.Chongqing Specialties
Lu Ning Brand Hot Pot Base
is a famous brand product of Chongqing Luling Xiang Food Factory, which is made of 25 kinds of high-quality condiments such as chili peppers, bean curd, rock sugar, mash, spices and natural freshness aid, etc., and the flavors of the product are extra spicy, spicy, mild, lychee, seafood and clear soup, etc. It has the effect of appetizing and strengthening the spleen. It has the effect of appetizing and strengthening the spleen. Use the ratio of 1:3 to water, boil it, and you can scald it.Yongchuan tempeh
Produced by Chongqing Yongchuan Brewery, has a history of more than 200 years, using high-quality soybeans, glutinous rice, white wine and other major raw materials, made with a unique traditional technology. This product is black and shiny, moist and scattered seeds, fragrant and sweet, containing protein, fat, sugar, a variety of amino acids and vitamins and other ingredients, is a necessary accessory for cooking Sichuan cuisine.Sanjiang Brand Hechuan Peach Piece
Produced by Hechuan Peach Piece Factory, it has a history of more than 140 years. The product is made of the best glutinous rice, Sichuan sugar, sesame oil, lard, walnuts, roses and other raw materials. Its flavor is fluffy and sweet, and it has the health effect of nourishing Yin and tonifying the kidney, moistening the lungs and fixing the cough.Jiangjin Crispy Rice Candy
is a traditional specialty product with nearly a hundred years of history, made of high-quality glutinous rice, sugar, caramel, animal and vegetable oils, peanut kernels, peach kernels, rose sugar, sesame and other refined. Its characteristics are: crispy and crumbly, pure sweetness, fragrant and refreshing, nourishing yin and tonifying the kidney, appetizing and strengthening the spleen and other effects. The products of "Rose Brand" and "Lotus Brand" are famous brands.Chongqing specialties
Rongchang craft pottery
Chongqing Rongchang ceramics industry from the Qing dynasty Qianlong rough pottery, the development of the Qing dynasty Xianfeng "mud fine", and then the development of the Guangxu carved flowers, color glaze and the Republic of China's underglaze color; in the kiln, from the cauldron kiln, through the kiln development of the ladder kiln; the fuel to the pine firewood. After the liberation, the kiln was developed from wood kiln to ladder kiln. After the liberation of China, the kiln was transformed from a wood kiln to a coal kiln. In terms of glazing, the kiln inherited the color glaze decorations from the Tang and Song dynasties and developed various glaze colors.
The clay used is delicate and dense, with strong plasticity and good sintering performance, and the pottery products made of crafts are crisp and pleasant to the ear, with beautiful and exquisite shapes, glossy glazes, and simple and generous decorations, which are both practical and beautiful.
Jiangjin citrus
Chongqing Jiangjin as early as in the Qing Dynasty Kangxi to Qianlong years, began cultivating citrus, has a history of 300 years, is one of the country's three major citrus producing areas, known as "citrus township" reputation. The varieties are: Kam Orange, Pioneer Orange, Rock Sugar Citrus, Jinhua Orange, Spring Orange, May Red and so on. The flesh of kumquat is tender and dregs, moderately sweet and sour, with thick flavor and juicy, slightly fragrant. The edible part of the fruit is more, more juice, less seeds. Pioneer orange fruit color orange-red slightly lighter, sweet and sour flavor, strong flavor and aroma, slightly more seeds. In addition, Jiangjin also has a thin skin, tender flesh, sweet taste of the sweet mandarin and Tongzi mandarin; the first year of flowering, the following year, April maturity of the late sweet orange "May red" and the green berries summer oranges; there are crunchy and sweet, resistant to storage and transportation of the red and yellow peel citrus.
Fuling Pressing Vegetables
Fuling is located at the confluence of the Yangtze River and the Wu River. The place produces a kind of green beetroot with developed stems and milky protrusions under the leaf stalks. In the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened the "Rongshengchang" Sauce Garden in Yichang, Hubei Province. Deng Bingcheng, a fellow he hired, chose thick and tender green beetroot, let the wind blow until half-dry, added salt and rubbed the marinade, and then used a wooden press to dry up the brine and acidic water in the vegetables, and then put on the ingredients, and then installed the altar to seal it. This kind of vegetable processed with a wooden press is named "squash". Because of its unique flavor of crispness, tenderness, freshness and fragrance, it was very popular among the public. At first, the Qiu family kept it a secret and made a lot of profit. Later, the pickling method gradually spread, to 1935, mustard workshops have been all over Sichuan along the Yangtze River, with an annual output of 450,000 altars, of which Fuling accounted for 250,000 altars, so the "Fuling mustard" fame, has not declined.
Wulong Ramie
Chongqing areas all produce ramie, especially Wulong planted more, the quality is also good.
Wulong Ramie has long fiber, strong tensile strength, elasticity, fast absorption and distribution of water, strong resistance to rot and mildew, fast heat dissipation and non-conductive, etc. It is an excellent raw material for the textile industry and a necessity for national defense and fishery production.
Wulong dried beans
Dried beans are a famous specialty of Chongqing, which is said to be made from the natural spring water under the Fairy Maiden Mountain, the wind of the Wujiang River, hundreds of years of traditional craftsmanship, and nutritional and health care research results, and finally coalesced into this smooth and fragrant folkloric boutique. Sichuan flavor to spicy world, dried beans is one of the characteristics of Chongqing's delicious representatives, it has the effect of appetizing, it is a must-have for home travel.
Padjiang palm bamboo cane
Padjiang, Chongqing, palm bamboo cane selection of perennial palm bamboo, burned, polished, polished, town straight into the pole; and selected buffalo horn, by sawing, burned, filed, polished for the handle, and then silver welded copper turn needle pole, handle connection and become.
Features: the product is tough and meticulous. Compact and applicable, gold bamboo pattern, smooth and bright, color and simplicity.
Sichuan longnose shad
Also known as the river group. Fish meat fat full of fat, tender and tasty, have a good tonic effect, "this scripture FengYuan" contained: "can open stomach to eat, under the bladder water gas, the patient eat, no hair toxicity of the anxiety, food in the beneficial also." Especially its swim bladder is particularly fat, can be dried into a valuable fish maw, has always been regarded as a delicacy.
Stone chicken
Originally from Chengkou, Chongqing.
Also known as mountain chicken, stone scale, stone frog, spiny frog. Stone chicken skin is thin and soft, brown, soft and tender meat, sweet taste, rich in protein, calcium and other ingredients, less fat, easy to digest, nutritional value is very high, eaten with fire, eyesight, nourishment and fitness effect. Steaming, stewing, burning, frying can be. After cooking, the skin and flesh are black and white, and the shape and color are very similar to black fungus. Eating smooth and sweet, tender and delicate, fresh and pure flavor.
Hyangshan Honey Cake
Produced in Zhongxian County, Chongqing.
It is rumored that Xiangshan Honey Cake is related to Bai Juyi, a poet in Tang Dynasty. When he was young, Bai Juyi avoided the chaos in the south of the Yangtze River and had more contact with and understanding of social life and the plight of the people. He was a minister of the Hanlin Academy and other posts, because of the petition to discuss politics, offended the powerful and noble, relegated to the Jiangzhou Secretary, and then transferred to Zhongzhou as an assassin. One day, he was alone on a visit, because of walking tired, they paced into a bakery named "Baji" bakery, bought two bakery cakes to feed the hungry, but very hard to eat, Bai Juyi asked: "Legend has it that Baji bakery cakes are quite famous, why is such quality? The owner of the store was a small scion. He sighed and replied, "That was the fame of my parents when they were alive, and I was very small when they died, and I did not get their skills, so they have fallen into disrepute nowadays." Knowing this, Bai Juyi helped the young scion to make a sweet and flavorful honey cake, which, from then on, was welcomed by customers and made the business alive. Later, the people of Zhongzhou in order to commemorate Bai Juyi, they used the poet in his later years, "Xiangshan Jushi" of the elegant name, the cake named "Xiangshan honey cake". Since then, it has been passed down from generation to generation, and has become a famous spot welcomed by people in Zhongxian County.
The main ingredients are flour, honey and sesame oil. The production method is, first and into the dough and add honey kneaded into embryo. Then, the pot is smeared with oil and baked. The color is yellow and bright, the aroma is overflowing, the entrance to the outer skin is crispy and burnt, the inner soft and sweet, doubly loved by the eaters.
Cold patties
Produced in Chongqing.
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Making method is divided into three steps: 1, wash the glutinous rice, soak it in warm water for two or three hours, control the water and then load it into a rice retort and steam it over a high flame, then, put the cooked rice into the stone reef nest. Pound it into mochi and cover it with a hot hanky.2. Mix sesame seed powder, honey cinnamon, sugar and edible peach coloring to make sesame sugar. Then the soybean fried, ground into powder to be used. 3, patties on the board to cool, divided into two halves, half on the board sprinkled with soybean flour, spread out and flatten into a piece, will wash the sand evenly. The other half of the patties into the size, thickness of almost the same piece, covered with it, and then the sesame sugar sprinkled on the surface, cut into pieces can be. It is characterized by excellent color and flavor, glutinous soft and sweet, cool and refreshing in the mouth.
Shancheng small dumplings
Shancheng small dumplings are famous for their small size, thin skin and large filling, sweet and sticky.
First choose the full-grain glutinous rice, remove impurities and clean sediment, soak in water for 3-7 days, when the glutinous rice soaked up, stirred on the water, ground into powdered rice slurry with a stone mill, and then hang the slurry with a white cloth bag, hang dry for use. Choose fat and tender pig fat. Cut into granules. Cleaned black sesame fry until sesame flavor out of the pot, rubbing the outer skin of sesame seeds crushed hair powder to be used. Walnuts soaked in boiling water, peeled, fried in lard, cooled and crushed. Sugar crushed. Mix and knead the processed pork fat, white sugar powder, black sesame powder, make a square, then slice and sprinkle walnut kernels, then cut into small pieces and roll into dumplings with filling. Add a little water to the dried dumpling flour and knead it well, pinch the dumpling surface with the left thumb, forefinger and middle finger, put the dumpling filling in the middle of the dough with the right hand and pinch it together to seal it, and then roll it round to make dumpling blanks. Use a large pot to boil the water in the pot, the water boiled under the dumplings. The fire should not be too big, add cold water at any time to adjust the water temperature, so that the water does not boil. After the dumplings floated out of the water, a little floating can be served in a bowl.