Tianfu tourism cuisine and intangible cultural heritage on the tip of the tongue | Daqian dried roasted fish: soaked in fish meat in thick sauce, dried and fragrant into the fish bones

On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.

To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.

Braised, boiled, steamed, grilled...

Speaking of making fish

People elsewhere will have different biases

But in Neijiang

When it comes to making fish, it must be dry roast

Family banquets are not palatial banquets

But it must be a taste of enjoyment

Exquisite ingredients are served with authentic Sichuan flavor

Exuding a strong sense of camaraderie

The golden color of the fish, the red color of the pickled pepper, the whiteness of the green onion

It's like a roll of Danqing, pleasing to the eye

Source: Neijiang Cultural Tourism, etc., part of the source network, invasion and deletion