What are the specialties of Nanchong?

Nanchong specialty snacks mainly include: North Sichuan bean jelly, scattered seeds of camellia oleifera, southern pork intestines, Yingshan dried salted duck, Shunqing mutton powder, Nanchong Guokui bean jelly, Baoning beef jerky and so on.

North Sichuan bean jelly originated in Nanchong City, Sichuan Province in the late Qing Dynasty and the early Republic of China. Originally a peasant snack, it has become one of the famous snacks with typical Han characteristics in Sichuan cuisine. North Sichuan bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residue, precipitation and dehydration. Heat and stir to paste, and put into pots and plates for later use. There are many ways to make bean jelly, but mung beans and rice can also be used to make bean jelly with different tastes, and the nutritional value and influence of bean jelly.

Camellia oleifera seeds:

Southern fat sausage is famous in Sichuan for its bright color, delicious taste, fresh and refreshing soup and suitability for all ages. Its practice is very simple. Not only do women who cook at home learn quickly, but even the "kitchen blind" who have no basic knowledge of the kitchen and never care about the "construction" of the kitchen can understand it at a glance. However, seemingly simple things often hide some little-known knowledge behind them.

Yingshan salted duck is a unique barbecue product in Yingshan. It was buried for thousands of years, and it was not until the Qing Dynasty that it became famous, and it became famous after the Republic of China. Golden color, delicious fragrance, salty taste and low price. It has become a delicious food to entertain guests in people's daily life, and it is also a famous local product with unique flavor for friends and relatives. Therefore, it enjoys a high reputation in Chengdu, Chongqing and other places and is exported to both inside and outside the province.

Others:

Shunqing mutton powder: made of rice flour (cooked rice flour made of rice), mutton soup and stuffing, with exquisite seasoning. It has the characteristics of three delicacies (fresh powder, fresh stuffing and fresh soup). The rice flour is delicate and soft, the filling is fragrant and odorless, and the soup is milky and spicy. In the cold winter, eating a bowl of mutton powder will cause fever and sweating, which has a great effect on dispelling cold and dampness. So some people like to treat colds with mutton powder. Foreign guests come to Nanchong to eat authentic Shunqing mutton powder.

Nanchong Guokui jelly is a famous specialty snack in Nanchong, Sichuan. This product not only has the crispy and steaming taste of the freshly baked pot helmet, but also has the glittering and translucent and spicy softness of North Sichuan bean jelly. It's delicious and unique. There is a similar snack in Wusheng County, Guang 'an City, called Vu Thang bean jelly Guo Kui.

Baoning beef, also known as Zhang Fei beef, is a famous food in Langzhong city. It was well-known during the Qianlong period of the Qing Dynasty and has a history of more than 200 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation was better since then, and it has never failed. Baoning beef is divided into raw beef and cooked beef. Raw beef jerky, also known as air-dried beef, is refined through pickling, smoking, air-drying and secret storage. Cooked beef is made from lean meat by soaking, loosening meat, pickling, flavoring, cooking and drying. Baoning beef jerky is ruddy in color, moist and bright, tender in meat quality, compact in texture, not dry, not soft or hard. Eating it, salty and palatable, with five flavors and strong mountain game, is the top grade of banquets and fine wines.