Friends, Chongqing have any special products

Chongqing is particularly famous for some cultural and food products. Including: Rongchang folding fan, old Sichuan lampshade beef, Liangping pomelo, Shu embroidery, Yile brand small pieces of bacon, Huangsha white pomelo, Shixian Taibaijiu, goat's horn pears, Three Gorges inkstone, Yongchuan leather eggs, Huanglian, asparagus, Jiangjin rice flower candy, Cortex Eucommiae, Dangshen, Jiangjin wide orange, Baishiyi plate duck, dragon and phoenix cake, Hechuan peach slices, Jingjiao style meat, Lu Huanyu curved wine, flute female daiqu and so on.

Rongchang craft pottery

Chongqing Rongchang ceramics industry from the Qing dynasty Qianlong rough pottery, the development of the Qing dynasty Xianfeng "mud", and then developed to the Guangxu carved, color glaze and the Republic of China's underglaze color; in the kiln form, from the cauldron kiln, through the kiln development of the ladder kiln; the fuel are mainly pine firewood. After the liberation, the kiln was developed from firewood to coal kiln. In terms of glazing, it inherited the color glaze decoration since Tang and Song 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 plants 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. Fuling pickled vegetables are currently made as gifts for Chongqing's foreign exchanges, and many people at home and abroad are quite fond of them. To spicy, refreshing as the first choice for the next meal.

Wulong Ramie

Chongqing areas are produced Ramie, especially Wulong plant more, the quality is also good.

Wulong Ramie has long fiber, strong tension, elasticity, fast absorption and distribution of water, strong resistance to corrosion 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 goat's horns

Dried goat's horns are a famous specialty of Chongqing, which is said to be made from the natural spring water under the Fairy Maiden Mountain, the long breeze of the Wujiang River, hundreds of years of traditional craftsmanship, and nutritional and health care research results, and finally coalesced into a 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, sawed, burned, filed, polished for the handle, and then silver welded copper turn the needle pole, the handle and become connected.

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 ": "can open stomach into food, under the bladder water gas, the patient eats, 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 and difficult to eat, Bai Juyi asked: "Legend has it that Baji bakery cakes are quite famous, why is this 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 the bee dense kneading 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.

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 the rice steamer and steam it over a high fire, 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, white 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 smeared. 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 big filling, sweetness and smoothness.

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 seed kernel 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 and black sesame powder, make a square, then slice and sprinkle walnut kernels, then cut into small pieces and roll them into dumplings. 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 to seal it, and then rub it round to make dumpling blanks. Use a large pot to boil the water in the pot, when the water boils that is 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 float out of the water, they can be served in a bowl after floating a little.

Yongchuan black beans

Produced in Yongchuan, Chongqing. Screening out the uniform particles of soybeans to remove impurities and wash, soaked in water, to be soaked until the soybean swelling without wrinkled skin, slightly hard heart, loaded into a bamboo basket in the sun, and then cook soybeans for 7 to 8 hours, and simmering to cover the two hours, and then poured out of the cooked material to dissipate the heat, to master the room temperature, the cooked material into the curved chamber of the natural fermentation, so that the fermentation of the cake. When the hair mold grows out. Also turn the fermented embryo up and down once to promote uniform fermentation. The fermentation period is generally about half a month. Length with the temperature and increase or decrease, mature fermentation embryo, decomposition into granules, and then mixed with salt, sorghum white wine, mash, etc., into the altar sealed and preserved for half a year that is the finished product. Smooth and oily black, clear fragrance scattered particles, slag back to sweet.

Fengjie Dufu Sun-dried Jujubes

Because Fengjie was known as Kui Prefecture in the Tang Dynasty, Dufu lived here and planted jujube trees, and he wrote the poem "Puffing jujubes in front of the hall to be the western neighbor", hence the name. The main raw material is fresh jujube from Yangshan with white color and plump flesh, and the processing procedure is as follows: soaking, boiling, soaking again, forming a billet, boiling icing sugar, purifying, boiling syrup, boiling honey, standing, drying, and disinfecting. The color is like amber, the grain is like gold, the outside is crispy, the inside is moist, the mellow sweetness is refreshing, and the dregs are separated from the core.

Mung Bean Noodles

Produced in Chongqing Shizhu.

The mung bean noodles are made of mung beans, rice, green leafy vegetables, starch and vegetable oil. When it is made, it is sieved to remove the mud and sand debris in the beans and then ground, and when it is ground, the inlet hole of the mill is filled so that it is ground a little bit, and then it is put into a container and soaked in water. Soaking time depends on the season: 1 day and night in winter, half a day in summer. Pick off the skins of the beans when decanting the water. Soak the rice in water until it is powdered with a twist of the hand without a hard center, decant the water and prepare. Wash the leafy greens, chopped, with soaked beans, rice, mix well, and then add the right amount of water to grind into pulp, and then add starch in the ground pulp to mix well. The best firewood, when the pan is 30% hot, with water to the vegetable oil to brush the pan, and then scoop a spoonful of mung bean paste, spread in the iron pot, until the mung bean noodle skin is eight mature, turn over the side of the baked for a while, put on the bamboo basket, a sheet of overlap spread to dry, and then cut into uniform noodles. When you eat, put the ingredients in a bowl, then put the cut mung bean noodles into a colander, put it into boiling water for a few seconds, and then pull it out and put it into a bowl to eat.

The mung bean noodles are soft and tough, tender and green in color, fragrant with beans and vegetable juice, nutritious and inexpensive.

Youyang Spicy Beef Slices

Produced in Youyang, Chongqing. It is made from yellow beef, seasoned with salt, soybean oil, vegetable oil, cooking wine, sugar, chili peppers and peppercorns, and local medicinal herbs and spices in proportion to the recipe. When making, selected leg meat pick bones and tendons, cut into regular pieces of meat along the fiber, rinsed with water, remove blood, dirt. Under the pot of initial cooking over red 20 minutes to fish out, the original soup to be used. After the meat cooled, cut into uniform slices of meat. Will be a variety of ingredients into the original broth decoction to a certain concentration, and then poured into the beef slices cooked, WenHuo juice, until the juice dry liquid net when the pot, and then pour the cold cooked meat into the hot cooking oil pan frying, coke crisp moderately when taken out of the cooling, with spices coated evenly, that is, to get the finished product. The appearance of purple and red transparent, spicy and spicy, crispy and crispy, thin not stuffed teeth, chewing taste long, appetizing and enticing, and a long shelf life.

Yongchuan sausage

Kyun needle fresh pork washed with warm water, lean meat cut into caraway-sized diced meat, fat particles about half the size of the lean particles, and then add ingredients mixing marinade. Add salt, white wine, pepper, ginger and other spices in the meat, mix well. Can be filled into the selected, cleaned pig intestines. Filling with a needle to prick the casing to expel air, every 12 to 15 centimeters tied 1 section. Filled sausage, washed with warm water, hung on bamboo poles, baked on the kang for two days. Baking, should be turned at the right time, the kang temperature is maintained at about 600C, to prevent running oil. Processed sausage should be dry, firm and flexible, lean meat color bright red or dark red, fat meat color milky white and transparent. The finished product is clear red and white, delicious and refreshing, suitable for both meals and wine.

Jiangbei Bear Duck

Produced in Chongqing.

Jiangbei Bear Duck began in the Xuantong year of the Qing Dynasty. In those years, Chongqing Jiangbei a bear named Hanjiang peddler, often in the streets and alleys to sell smoked duck, he made the duck golden color, soft meat, crisp and dregs, very popular with diners. To the forties, many taverns, restaurants competing to find Xiong Hanjiang order. From then on, the Jiangbei Xiong duck was famous for a while, business is booming, and many traders copy. Xiong Hanjiang in order to maintain their own credibility, with gold paper cut into "Xiong Hanjiang" three big words, pasted in the glass cabinet, so there is a "gold letter Xiong Duck" called.

This duck has a beautiful appearance, shiny oval, dark brown or tea-colored surface, crispy skin and tender meat; after cutting, the inner meat is light red, the fat is yellowish, clear layers; eat, crisp and refreshing, strong aftertaste, with the unique flavor of Sichuan roast duck.

Baishiyi Duck

Produced in Ba County, Chongqing.

Baishiyi duck is produced in Ba County, a suburb of Chongqing, and was first processed at home, mainly for local taverns, and then gradually sold to large and small taverns and piers all over Chongqing.

Baishiyei ducks are strictly selected, finely made and uniquely formulated. This board duck is the selection of the year of production of about two and a half pounds of fat duck as raw materials, after slaughter, hair removal, gutting, exposure to dry water, and then salt, pepper, pepper, star anise, sugar, sugar, Gan Song and other more than a dozen seasonings repeatedly for marination, summer marinated for 18 to 20 hours, the winter 35 to 40 hours; will be pickled duck wipe off the dirt, with a bamboo slice to open up the air-drying, the summer 3 to 4 hours, the winter about 8 to 10 hours; then, the duck to remove the dirt, with bamboo pieces of air-dried, summer, winter about 8 to 10 hours; and then, the duck is the first time in Chongqing City, the city of Baixiyi. After that, the husk is lit and smoked for 40 to 50 minutes, then coated with sesame oil and packaged for sale in the factory. Because this duck is half-cooked products, so should not be stored for a long time, the winter can be stored half a month to a month; ambrosia can only be stored for about two days.

Baishiyi duck is in the shape of a fan, golden in color, fragrant and delicious, with an endless aftertaste. It can be eaten in various ways, steamed, boiled or stir-fried, all of which are delicious.

Jiangjin White Wine

Produced in Jiangjin, Chongqing.

First, the whole grain of sorghum is soaked in boiling water, then steamed and pasteurized, and then cooled; then it is saccharified with fungi, then fermented on the lees, and then distilled at regular temperatures; then it is esterified by aging, which makes the liquor more mellow and rich; and then it is finally inspected, blended, and bottled. The whole process implements the three requirements of uniformity, transparency and appropriateness. The liquor is clear and transparent, pure and unadulterated, mellow and aromatic, with a sweet aftertaste

Yongchuan Sorghum Liquor

Produced in Yongchuan, Chongqing.

Screening of high-quality sorghum, then soaked in clean boiling water, after the initial steaming, smothering and re-steaming, with the right amount of medicinal quartz to cultivate the bacteria, the bottom of the dregs plus the continuation of the dregs mixed with the mud sealing, solid, low-temperature fermentation, slow-fire distillation, filtration of the cut-off head to the tail, brewing liquors to test, sealed in the tile altar storage half a year to a year, and then filtering, blending and become. The liquor is colorless and transparent, with no precipitation and acrobatics, pure ester aroma, mellow sweetness and softness, and refreshing and delicious.

Tianfu peanuts

Produced in Jiangjin, Chongqing.

"Tianfu peanuts" shape like a hawk's beak, body thin, Luo pot waist. Processing and production of Tianfu peanuts, through the selection of raw materials, soaking, washing, salt cooking, baking, selection, packaging, sealing, into the mouth of the warehouse and other 9 procedures, one can not do. The size of the granule is basically the same, the saltiness is even, the crunchiness is delicious, and the nutrition is rich. The kernel has red coat and white flesh, unique production method and excellent quality.

Fengjie Dufu Sun-dried Jujubes

Fengjie was named after Dufu, who lived there and planted jujube trees in Kui Zhou during the Tang Dynasty, and his poem "Puffing jujubes in front of the hall and letting the west neighbor do the job". The main raw material is fresh jujube from Yangshan with white color and plump flesh, and the processing procedure is as follows: soaking, boiling, soaking again, forming a billet, boiling icing sugar, purifying, boiling syrup, boiling honey, standing, drying, and disinfecting. The color is like amber, the grain is like gold, the outside is crispy, the inside is moist, the mellow sweetness is refreshing, and the dregs are separated from the core.

Padjiang Cucumber

Produced in Padjiang, Chongqing.

The local high-quality flower melon and homemade wheat sauce as raw materials, before selecting the flower melon piercing, put lime brine cured into melon embryo. Then the melon blanks, curved yellow, refined salt at the same time in batches under the cylinder, daily pouring cylinder and stroke the melon, so that the surface shows honey date pattern. At this time, the yellow has also been paste, the sun and night dew, room temperature fermentation, promote the decomposition of the enzyme; melon body is fully dehydrated to drain the brine, and sucked into the sauce, interspersed with penetration. Melon body contraction due to drainage of brine. And to inhale the sauce and expansion. About two months later, the melon sauce with the cooked, that is, the finished product.

Dijiang cow horn smoker

Produced in Chongqing Dianjiang.

The tobacco was founded in the early years of the Republic of China, when cigarettes appeared on the market, the original production of smoking tobacco required for the water pouches of craftsmen, to adapt to the market changes and the needs of the smokers, the creation of horns, bamboo, copper combined with the short and long stick came out, quite popular. Solid texture, beautiful shape, fine production, bright color, small and exquisite, lightweight and applicable.

Red Plum

Produced in Qijiang, Chongqing.

The red plum is widely used, edible and medicinal. The fruit contains citric acid, lithic acid and vitamin C. Plum fruit can be processed into Chenpi plums, dried plums, dried sugar, sugar umeboshi, juice plums and other fruits, is a good raw material for the preparation of summer refreshing drinks. Unripe plum fruit, containing bitter acid, hydrochloric acid and other substances, in medicine has medical value, can cure internal and external symptoms. Plum medicine for astringent, can cure dysentery, vomiting, can relieve fever. Decoction of internal fertilizer can drive roundworms, but also can be used as a dyeing medium. Large ears, small nucleus, thick meat, excellent quality.

Fengdu squash

Produced in Chongqing Fengdu.

Taking beetroot as raw material, this kind of beetroot has fat, tender and juicy tumor-like stems, commonly known as beetroot. The processing method for the selection of tender, good shape, fresh beetroot, by peeling, stringing, drying, salting, hoarding, and then salting, pressing, trimming, picking tendons, shaping, grading, washing, mixing, altar, sealing and other processes made. Trimming and shaping, filtering salt water, then mixing with salt, top quality sea pepper, sand nuts, white pepper, star anise, sannay, fennel, licorice, dried ginger, pepper and other valuable plant spices, into the pottery altar sealed fermentation. Product color green, spicy powder bright red, block shape uniformity, crisp texture, rich flavor, salty and tasty, not soft pot, long storage more fragrant. Nutritional value is very high. It has the effect of aiding digestion, relieving grease and increasing appetite.

Kaixian spicy bean paste

Produced in Chongqing Kaixian. High-quality aged broad beans into the pot of slightly fried, and then soaked in water for 10 hours, peeled off the shell, sprinkled into the flour mix, into the cage with a high fire will be steamed through the beans. Out of the cage poured in the dustpan spread, cooled in the top covered with yellow wattle leaves or other leaves, and then in the hot and humid environment of natural fermentation for a week. When the surface to generate a layer of dense "yellow coat", will have a yellow coat of beans until dry. Into the pot to add salt, sugar, white wine, ginger, garlic, pepper, cold boiled water and chopped fresh red chili pepper, rapeseed oil and mix well, into the altar in the closed oxygen "urn system", fermentation for more than two months that is to become the flavor of the peculiar spicy soybean paste, take with you, durable storage. The color is golden red, spicy and mellow, fresh and salty, thick, moist and bright oil, the flavor is remarkable, widely used in a variety of cold and hot dishes and snacks.

Phoenix claw

Phoenix claw is one of the most popular snacks in recent years. Spicy and nourishing, tough skin and meat is known. Pickled phoenix claws can reach the hall of elegance, but also for the ordinary people love. This food has the effect of appetizing and promoting blood circulation. The production process is more delicate, so that the strong and spicy flavor of pickled peppers into the phoenix claws. Authentic pickled pepper phoenix claws are plump and white, and when chewed, the bones and flesh are fragrant, with a strong flavor-boosting effect.

Jinjiao brand old Sichuan five-spice beef jerky: founded in 1937.

Baishiyei Duck: It is named after Ba County Baishiyei Town and has a history of more than 100 years.

Shuangjiang Brand Bear Duck: produced by Bear Duck Factory of Chongqing Jiangbei District Food Company. Started in 1909

Yongchuan eggs: created in the Qing dynasty during the Daoguang period

Jiangjin rice flower candy: a traditional specialty product with a history of nearly 100 years "Rose brand" and "Lotus brand" products for the famous brand

Meisheng brand strange peanuts: the Department of Chongqing Jiamei Food Factory to improve the process of production of strange peanuts

Sanjiang brand Hechuan peach slices: Hechuan Peach Slices Factory by the production of more than 140 years of history

Lianchong brand winter melon strips: by the Chongqing BaoDing Food Factory.

Butterfly Flower Brand Strange Flavored Beans: produced by Beibei Jinyun Food Factory.

Peanut sticky: Chongqing famous small food, a long history.

Mudong sun-dried jujubes: created more than 100 years ago in Chongqing Ba County, Mudong Town.

White Orange Sugar: a traditional local specialty of Hechuan.

Creamy Walnut Cake: It is a traditional specialty of Chongqing Guanshengyuan, which was famous in the mountain city as early as in the 1930s.

Flower Roots: a traditional specialty of Tongliang County, with a history of more than 100 years, formerly known as "Orchid Roots"

Pepper and Salt Sesame Cake: also known as Sesame Cake, it is a famous product of Sichuan-style pastries with a long history

Mash and Sesame Flower: it is shaped like a thick rope, with a brownish-yellow color, a beautiful shape, and a fluffy, fragrant, and crispy texture.

Lai Peach Crisp: formerly known as Laichou Crisp, it is a traditional specialty of Chongqing, created in the 1920s.

Fish skin peanuts: this product has a crispy skin, sweet and salty moderation, crispy and delicious.

Campanula Candy: This product is crispy, sweet and fragrant, and used to be the local people's usual sweet food in the Spring Festival.

Yue Nan Bubble Sugar: It is a famous specialty of Chongqing with a history of more than 100 years.

Longfeng Cake: Longfeng Cake is the representative of Sichuan-style confectionery with sugar crust, which has a history of more than 600 years

Jiangbei Corn Vermicelli: It is made by Chongqing Yubei Kanghua Cereals and Oils Foodstuffs Factory with the latest technology