Mianyang special food

Mianyang rice flour is a special food in Mianyang, Sichuan. Mianyang rice flour is a kind of fine rice flour, which has three flavors of clear soup, red soup and clear red soup, and there are more than a dozen seasonings such as fat sausage, ribs, bamboo shoots and peas. Bian Xiao likes to dip the pea tip in it and cook it a little. It tastes delicious without dipping in any ingredients. While eating rice noodles, the locals bought a big steamed bun and dipped it in soup.

Second, crispy pot helmet

Crispy Guokui is a local delicacy in Mianyang. The freshly baked pot helmet is thin and brittle. After being cut with a knife, it looks like a clam shell with various fillings. Take a bite, the shell is crisp, the inside is spicy and delicious, and the entrance clicks. You can eat layers of pastry at every bite, and there are many flavors mixed in every gap, which makes people want to stop. It's delicious without greasy feeling!

Three. Zitong tablet powder

Tongpian powder is a special food in Mianyang, Sichuan. The material tastes unique, crystal clear and sour. The method of slicing powder is similar to bean jelly, except that leek juice is added, and then it is thinly spread at the bottom of the pot, and it is quickly boiled with boiling water, and the cold water is quickly solidified. When eating, tear them apart one by one, add seasonings such as soy sauce, vinegar, ginger, garlic paste, chopped green onion, mustard, pepper powder, red oil and sea pepper, mix well, and you can gorge yourself.

Fourth, cold soaking.

Mianyang cold dip, Jianghu send Sichuan street snacks. That is, after all kinds of fresh vegetables are cooked, they are strung together with toothpicks and placed neatly on the plate, and then dipped in the dip prepared in advance. One is "cold" and the other is "immersion", which is straightforward but vivid. All dishes can quickly absorb the taste of soup while retaining its sweetness and deliciousness.

V zitong mosaic bowl

Some inlaid bowls in Zitong, Sichuan Province have also been written as fragrant bowls. Since ancient times, inlaid bowls have been the special dishes at banquets. Some of them are fragrant, fresh and tender, unlike Sichuan food (Sichuan food gives people a spicy feeling). Egg white, egg yolk and lean meat are inlaid and steamed, supplemented by light soup. Their shape is very similar to Jingyang cuisine in Shaanxi, and the feeling of steamed soup in cages is similar to Ziyang in Shaanxi.