1. Shunqing lamb powder
Shunqing lamb powder, with a long history and fine production, is one of the famous snacks in Nanchong and even in northern Sichuan. As early as the Qing Dynasty, Shunqing mutton powder was famous, the most famous of which was the Zhulao Gong Powder Shop. Shunqing lamb noodles are made of rice noodles (cooked rice noodles made of rice) and mutton soup, stuffing, with exquisite condiments, with three fresh characteristics (powder fresh, stuffed fresh, soup fresh), rice flour is fine, soft, the filling is clear and fishy, the soup color is milky white and piping hot. In the cold winter of the ninth, eating a bowl of mutton powder can be hot and sweaty, which has the effect of driving away cold and getting rid of dampness, so some people like to use mutton powder to sweat to treat colds.
Second, northern Sichuan cool powder
Since its advent in the late Qing Dynasty, Chuanbei Drying Powder has been known as Bashu with its unique red, spicy and mellow, fresh and refreshing Sichuan flavor style, which has been passed down to this day. At that time, Xie Tianlu, a farmer in Jiangcunba, nanchong County, set up a tent in Zhongdukou to sell Dandan cool powder, and his cold powder was finely made, from grinding powder to seasoning and flavoring, and the pedestrians tasted it all praised, and Xie Liang powder became famous. Subsequently, farmer Chen Hongshun carefully studied the production process of Xie Liang Powder, took its strengths and improved it, and the cold powder production process was further improved. He chooses fresh white peas to grind with small grinding, very particular about stirring the fire, the cold powder is fine and tender, the tendons are soft, clear and transparent, fine and continuous, the seasoning is flavorful, and it is more ingenious. Soon, Chen Liang powder was named in the area of northern Sichuan, and "northern Sichuan cool powder" did not go away. To this day, some cool powder shops in Nanchong City and Chengdu-Chongqing are still using "Sichuan North Cool Powder" as their signboard, and the business is booming and hot. When the proletarian revolutionaries of the older generation, Zhu De and Luo Ruiqing, returned to Nanchong to inspect their work before their deaths, they deliberately tasted the cold powder of northern Sichuan. The reason why Chuanbei cold powder is famous is not only the unique production of cold powder, but also the main thing is that the mixture is very elaborate. The main mixtures are chili peppers, peppercorns, ginger, green onions, rock sugar and other red oils, as well as garlic puree mashed with selected garlic, which can be described as complete in color, aroma and taste, and has a unique flavor.
3. Boryeong dried beef
Boryeong dried beef, also known as Zhang Fei beef, is a famous food in Langzhong City. It was famous during the Qianlong period of the Qing Dynasty and has a history of more than 200 years. During the Republic of China period, it was rated as "high-quality food" in Chengdu's "Persuasion Association", and its reputation has been better since then, and it has not faded to this day. Boryeong dried beef is divided into two types: raw and cooked. Raw dried beef, also known as air-dried beef, is refined by marinating, smoking, air-drying, and secret storage. Cooked beef is made of fine meat, which is refined by impregnation, loose meat, marinating, plastering, cooking, drying and other processes. Boryeong dried beef, the color is rose red, moist and bright, the meat is tender, the texture is tight, not dry, not dry, not soft, not hard. Food, salty and palatable, full of flavor, with a strong mountain game, for the feast with meals, accompanied by wine and meals.
4. Pine flower skin eggs
Pine flower skin egg is a famous specialty of Nanchong. The system adopts the traditional natural raw material formula, no lead, no harmful substances, and contains a variety of amino acids and sodium glunate, which is weak alkali and nearly neutral. Nanchong pine flower skin eggs are of particularly good quality. The egg body is easy to pick up from the shell, the protein is transparent, elastic, the pine flowers are obvious, like a pine cypress bonsai, the egg yolk is weeping, slightly sugary. In recent years, it has created a kind of "colorful pine flower skin egg" with obvious red, orange, yellow, green and other brilliant colors between the egg layers, adding new varieties for grand banquets and craft recipes at home and abroad. In 1982, at the Export Food Quality Appraisal Meeting held by the Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and the Foreign Trade System in Luojiang, Nanchong Songhua Skin Egg won the second place in the overall score, and won the first place in the Sichuan Provincial Food System Quality Appraisal Meeting. In 1984, the product was exported to the capital and was known as the "Jialing Yuanpi Egg". At present, the product is exported to Southeast Asia and other places and major cities in the country.
5. Boryeong sugar steamed buns
Baoning white sugar steamed bun is a famous food in Langzhong City. It was created by ha gongkui, a Muslim technician during the Qianlong period of the Qing Dynasty. According to the Records of Langzhong County, "Boryeong wheat noodles are the most famous, taking the southern wheat mill, re-sieving it, steaming it as a steamed bun, known as steamed buns." The long-distance traveler carries more than a thousand miles away, although the outside is moldy and the inside is dry, when the steaming moves, the color, fragrance, taste, and shape are the same. More foreign merchants than in the prefecture buy steamed buns as a gift."
Sixth, camp mountain plate duck
After the Camp Mountain Plate Duck was buried for a thousand years, until the Qing Dynasty Fang famous Tianfu, after the Republic of China, well-known far and near. The production of the camp mountain duck has its own unique features. One is not to do it. Every year after the winter, the spring can be made before; the second is to choose ducks to be picky. There are three taboos: that is, to avoid uncastrated male ducks; to avoid wintering old ducks; and to avoid weak and thin ducks. There are three choices: that is, choose those with thick fat and flesh; choose those with bright feathers; and choose those who are lively and strong. Third, the system is special. The production of plate ducks goes through multiple processes such as slaughter, deburring, sealing, and smoking. After being made, the color is golden and the wax fragrance is overflowing. The fourth is the unique selection of shapes. One of its ducks has a round body and a head and neck, like a tuan fan flying hong. The second show neck is straight out, and if Kunpeng spreads its wings. Done in this way, it makes people smell the fragrance and salivate, but they love to eat it. At present, Yingshan Ban duck is exported to Chengdu and Chongqing and Yunnan, Guizhou, Shaanxi, Guangzhou and other places