Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.
Since the appearance of dry powder in northern Sichuan in the late Qing Dynasty, it has been well-known in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor, and has been passed down to this day.
At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work.
North Sichuan bean jelly is famous not only for its unique production, but also for its exquisite ingredients. The main ingredients are red oil mixed with pepper, pepper, ginger, onion leaves, rock sugar, garlic paste with selected garlic, which can be described as full of color, flavor and unique flavor.
2. Milk noodle soup
Milk noodle soup, as the name implies, is white and thick but not greasy. This soup is made of pig bones. Rinse the "bonzi bone" (that is, legs, tibia, etc.) before stewing. ) Repeatedly, stew in the boiling water pot for a while, then rinse, then break the bones and stew with strong fire until the soup turns milky white. Condiments are mainly pepper, monosodium glutamate and salt fried with vegetable oil. When eating, pour the milk soup into a bowl, scoop in the cooked spaghetti and put Shao on it. Eat it with soy sauce and chopped fresh Qinghai peppers, or "beggar chicken" (that is, cold chicken slices). Because there is no red pepper in the bowl, it is also called "clear soup noodles" locally. It is a cheap, delicious and nutritious morning snack.
Stewed chicken noodles
Yibin special stewed chicken noodles, strict selection of materials, fine workmanship, milky yellow color, salty and mellow, smooth entrance. /kloc-0 won the gold medal of "Sichuan snacks" in August, 1990. 1992 won the gold medal of "Sichuan Famous Snacks" in September.
Stewed chicken noodles 1.2 yuan/50g; Monopterus albus noodles 1.4 yuan/50g; Beef noodles 1.5 yuan/50g; Sanxian noodles 1.0 yuan/50g; Spicy chicken noodles 1.5 yuan/50g; Mouth grinding 1.0 yuan /50g.
4. Bunny wrapped in Guanghan silk
Origin: Guanghan, Sichuan, China.
Technology: Guanghan silk-wrapped rabbits choose live rabbits with plump subcutaneous fat, aim at the carotid artery, kill them with a stick, and immediately hang them with hemp rope to peel them. Peel the skin quickly before the blood is completely coagulated, and cut the skin from the hind legs to avoid hurting the meat. After the skins of the two legs are torn off, cut off the tail, gently cut off the skin from the hip with a knife, pull it to the neck with your hands, then cut off all the rabbit skins, then cut open the chest, chop off the feet and claws, wash it with clear water and put it into the jar. Every 100 fresh rabbits use 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 2. A layer of rabbit and a layer of auxiliary materials are stacked layer by layer, with heavy salt on the head and legs and light salt on the waist. After a day, turn it upside down, marinate for another day, and then add soy sauce, lobster sauce, soybean oil, sugar and other accessories. In addition, monosodium glutamate, pepper, pepper, spiced powder and so on. Mix and grind into fine powder, make paste, and evenly apply it to fish cavity and deep muscles of legs. At this time, you can use a hemp rope about 2.5 meters, from the hind legs to the front neck, and the abdomen should be rounded until it is tied tightly and tied into a thin cylinder. After winding, put it in a ventilated place for cooling, and wait 1 to 3 days to get the finished product. Generally speaking, the way to eat is to take it out, rinse it with warm water, chop it into large pieces, and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.
Features: ruddy color, tender meat, long umami, high protein and low fat.
5. Zitong shortbread
Also known as "crispy" and tribute cake.
Origin: Zitong, Sichuan, China.
History: During the Anshi Rebellion in Tianbao period of Tang Dynasty, Xuanzong took refuge in Shu, passing through Zitong Shangtingpu. Someone paid tribute to the cake, and Xuanzong praised it after tasting it, so Zitong shortbread became a household name in Chang 'an, and was often praised as tribute cake. This shows that its production history should be more than 1000 years.
Technology: The main raw materials are flour, lard, vegetable oil, sugar and sesame. The preparation method comprises the following steps: making the first flour into fermented noodles, and mixing with dried noodles without fermentation; Mix the second layer flour with peanut oil, add sugar or salt and pepper powder, knead into cake embryo, then bake with a double-sided shovel, control the appropriate temperature, and bake until crisp. After baking, put it on a flat plate, cool it under pressure, and spread it out after 10 minutes to get the finished product.
Features: bright yellow, round as autumn moon, famous for its crisp slag and sweet taste. And the color, fragrance, taste and shape remain unchanged for a long time, and it is famous for its fine workmanship and unique flavor.
6. Fireside beef
Fire whip beef is a traditional specialty of ancient salt capital, which is famous for its high quality, delicious taste, thin sheet like paper and long crisp fragrance. Huobianzi beef originated in the Qing Dynasty and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste. Wei Zi brand Huobianzi beef produced by the bacon processing factory of Zigong Food Company won the gold medal of Bashu Food Festival after winning the high-quality product award of the Ministry of Commerce and the silver award of 1988 First National Food Expo.
7. Fish skin peanuts
Fish skin and peanut skin are crispy inside, moderately salty and sour, crispy and delicious. The main raw materials are peanut kernel, cake powder, sugar and so on. After sugar making, blank wrapping, baking, sauce coating and other processes, it is carefully made.