What are the common Chongqing specialties?

Some famous cultures and foods in Chongqing. Including Rongchang folding fan, Deng Ying beef in old Sichuan, Liangping pomelo, Shu embroidery, small pieces of bacon, Huangsha white pomelo, Shixian Taibai liquor, Yangjiao pear, Sanxia inkstone, Yongchuan preserved egg, Coptis chinensis, Gastrodia elata, Jiangjin popcorn, Eucommia ulmoides, Codonopsis pilosula, Jiangjin tangerine, Baishi salted duck, Longfeng cake, Hechuan peach slices, Beijing sauce meat and so on.

Rongchang craft Tao

Chongqing Rongchang ceramics industry developed from coarse pottery in Qing Dynasty to "clay essence" in Qing Dynasty and then to carved flowers, colored glazes and underglaze colors in Guangxu Republic of China. As far as kiln type is concerned, it has developed from retort kiln and through kiln to step kiln; The fuel is mainly pine. After liberation, it developed from firewood kiln to coal kiln. In the application of glaze, it inherited the glaze decoration since the Tang and Song Dynasties and developed a variety of glaze colors.

The adopted clay is fine and compact, with strong plasticity and good sintering performance. The produced craft pottery products are crisp and pleasing to the ear, beautiful and exquisite in shape, smooth in enamel, simple and generous in decoration, practical and beautiful.

Jiangjin citrus

Jiangjin, Chongqing, has been planting citrus for 300 years from Kangxi to Qianlong in Qing Dynasty. It is one of the three major citrus producing areas in China, and is known as the "hometown of citrus". Varieties are: Jincheng Orange, Xianfeng Orange, Sugar Orange, Jinhua Orange, Spring Orange, Mayred and so on. Jincheng orange pulp is tender and slag-removed, with moderate sweet and sour taste, rich juice and slight aroma. Fruit has more edible parts, more juice and fewer seeds. Xianfeng orange color is slightly light orange red, with sweet and sour taste, rich aroma and a little more seeds. In addition, Jiangjin also has sugar orange and tung orange with thin skin and tender meat and sweet taste; There are late-maturing sweet oranges "May Red" and "Qingbo Summer Orange", which bloom in the first year and mature in April the next year; There are crisp, sweet and storable red oranges and yellow oranges.

fuling zhacai

Fuling is located at the confluence of the Yangtze River and Wujiang River. There is a green vegetable head with well-developed stems and milky white protrusions under the petiole. During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened a "Rongshengchang" sauce garden in Yichang, Hubei. Deng Bingcheng, the person he hired, chose a tender vegetable head with thick meat, let the wind blow it half dry, add salt and knead it for pickling, then squeeze out the salt water and sour water from the dish with a wooden press, put seasoning on it and seal it in a jar. This vegetable processed by pressing wood is named "mustard tuber". Because of its unique flavor of crisp, tender, fresh and fragrant, it is well received by the masses. At first, the Qiu family kept it strictly confidential and made a lot of profits. Later, the pickling method gradually spread. By 1935, mustard tuber workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 altars, of which Fuling accounted for 250,000 altars. Therefore, the reputation of "Fuling mustard tuber" was greatly improved, and it has not declined so far. Fuling mustard tuber is currently a gift for Chongqing's foreign exchange, and many people at home and abroad quite like it. Spicy and refreshing as the first choice for the next meal.

Ramie in Wulong

Ramie is produced in various regions of Chongqing, especially in Wulong, with excellent quality.

Wulong ramie has the characteristics of long fiber, strong tensile force, elasticity, fast water absorption and moisture release, strong corrosion resistance and mildew resistance, fast heat dissipation and non-conductivity. It is an excellent raw material for textile industry and a necessity for national defense and fishery production.

Wulongyang jiao dou gan

Yang Jiao dried bean curd is a specialty of Chongqing. It is said that the natural spring water at the foot of fairy mountain, the leisurely breeze of Wujiang River, the traditional technology and the research results of nutrition and health care for hundreds of years have finally condensed into this kind of smooth and fragrant folk product. Sichuan style is the best in the world, and dried croissants are one of the representative cuisines in Chongqing. It has an appetizing effect and is a must-have for home travel.

Dianjiang brown bamboo walking stick

The palm bamboo walking stick in Dianjiang, Chongqing is made of perennial palm bamboo, which is fired, polished, polished and straightened into a pole. Buffalo horn is made by carefully selecting, sawing, burning, filing and grinding to make a handle, and then connecting it with a silver welded copper rotary needle bar.

Features: The product is tough and meticulous. Exquisite application, golden bamboo pattern, smooth and bright, simple color.

Sichuan long snooker

Also known as Jiangtuan. Fish is full of fat, fresh and delicious, and has a good nourishing effect. "Ben Feng Jingyuan" contains: "It can increase appetite and reduce bladder moisture. Patients don't have to worry about poisoning after eating it, and eating it is also beneficial." In particular, its swim bladder is particularly thick and can be dried into a valuable fish belly, which has always been regarded as a treasure in dishes.

Quail European stone chicken

Origin: Chengkou, Chongqing.

Also known as pheasant, stone scale, Shi Wa and Echinofrog. Stone chicken skin is thin and soft, dark brown, soft and tender, sweet and flat, rich in protein, calcium and other ingredients, low in fat, easy to digest and high in nutritional value. Eating it has the effects of clearing fire, improving eyesight, nourishing and fitness. Steaming, stewing, burning and frying are all acceptable. After cooking, the pulp is black and white, and its shape and color are very similar to that of auricularia auricula. The food is smooth, sweet and refreshing, tender and delicate, fresh and pure.

Xiangshan honey cake

Produced in Zhongxian County, Chongqing.

According to legend, Xiangshan honey cake is related to Bai Juyi, a poet in Tang Dynasty. When Bai Juyi was young, he had avoided the chaos in the south of the Yangtze River and had more contact and understanding of social life and people's sufferings. He used to be a bachelor of Hanlin. Because he wrote a letter to discuss politics, he offended powerful people and was demoted to Jiangzhou Sima. Later, he was transferred to Zhongzhou as a secretariat. One day, he visited incognito alone. Tired of walking, he strolled to a bakery called "Bagi" and bought two scones to satisfy his hunger, but they were hard and unpalatable. Bai Juyi asked, "It is said that Bagi scones are quite famous. Why are they of such good quality? " The shopkeeper is a young man. He sighed and replied, "That's my parents' fame. I was very young when I died, and I didn't get their skills, so now I have plummeted. " Knowing this, Bai Juyi helped young students make a sweet honey cake. Since then, it has been welcomed by customers and done business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou specially named this cake "Xiangshan Honey Cake", which was nicknamed "Xiangshan Jushi" in the poet's later years. From generation to generation, it became the common name of Zhongxian people.

Its main raw materials are flour and honey sesame oil. The production method is: first, make dough, add bees and knead it into embryo. Then, oil the pan and bake it. Huang Liang color, full of fragrance, crispy skin at the entrance, soft and sweet inside, deeply loved by consumers.

cake made of glutinous rice served cold in summer

Produced in Chongqing.

The method is divided into three steps: 1. Wash the glutinous rice clean, soak it in warm water for two or three hours, control the moisture, put it into a rice cooker, steam it with strong fire, and then put the cooked rice into a rocky nest. Make glutinous rice cakes and cover them with hot handkerchiefs. 2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. After the rice cake is cooled on the chopping board, it is divided into two halves, and half of it is placed on the chopping board sprinkled with bean flour, spread out into pieces and evenly spread with sand. The other half is cut into pieces of similar size and thickness, covered, and then sprinkled with sesame sugar on the noodles and cut into pieces. It is characterized by good color and fragrance, soft and sweet glutinous rice, and cool and refreshing entrance.

Shancheng Snack jiaozi

Shancheng Xiaotangyuan is famous for its delicious, thin skin and big stuffing, sweet and smooth.

Firstly, select glutinous rice with full grains, remove impurities, wash off sediments, and soak in clear water for 3-7 days. After soaking the glutinous rice, stir it with clear water, grind it into rice slurry with a stone mill, then suspend it in a white cloth bag and dry it for later use. Choose fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until they are fragrant, rub off the skin and grind them into powder for later use. Soaking walnut kernel in boiling water, peeling, frying in pig, cooling, and pulverizing. White sugar is crushed. Mix and knead the processed pig fat oil, white sugar powder and black sesame powder, make into cubes, slice and sprinkle with walnuts, and then cut into small pieces and knead into soup stuffing. Knead the dried glutinous rice dough with a little water, knead the glutinous rice dough thinly with the thumb, forefinger and middle finger of the left hand, put the stuffing of the glutinous rice dough in the middle of the dough, knead and seal it, and then knead it into a glutinous rice dough blank. Boil the water in the pot with a large pot. After the water is boiled, dumplings are served. Don't be too angry. Add cold water and adjust the water temperature at any time so that the water does not stir. After the dumplings come out of the water, they can be served by floating a little.

Yongchuan douchi

Produced in Yongchuan, Chongqing. Remove impurities from the screened soybeans, clean them and soak them in clear water. When the soybeans are swollen, wrinkle-free and slightly hard-hearted, put them in bamboo rafts to dry, then cook them for 7-8 hours, stew them for 2 hours, and then pour out the clinker to dissipate heat. To master the room temperature, send the clinker to the koji-making room for natural fermentation, so that it can be fermented into cakes. When Mucor grows out. Turn the fermented embryo up and down once to promote uniform fermentation. The fermentation period is generally about half a month. The length increases or decreases with the temperature, and the mature fermented embryo is decomposed into particles, which are then mixed with salt, sorghum wine and fermented grains. And put into a cylinder to be sealed and preserved, and the finished product is obtained after half a year. Smooth and oily black, fragrant and loose, sweet slag.

Du Fengjie fu sun-dried jujube

Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived and planted jujube trees, and there was a poem "Jujube in front of the hall is adjacent to the west", so it was named. The main raw material is Yangshan fresh jujube with white color and thick pulp. The processing procedure is as follows: soaking jujube in boiling, then soaking it in blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and sterilizing. Its color is like amber, and its texture is like gold thread. Crispy outside and moist inside, sweet and refreshing, slag core separation.

Mung bean noodles

Produced in Shizhu, Chongqing.

Mung bean noodles are made of mung beans, rice, green leafy vegetables, starch and vegetable oil. When making, the mud and sand impurities in beans are screened and ground, and the grinding holes are filled to make them slightly broken, and then they are put into a container and soaked in clear water. The soaking time depends on the season: 65438+ 0 day and night in winter and half a day in summer. Remove the bean skin when decanting. Soak the rice in clear water until it is powdery, and pour it out for later use. Clean and chop green leafy vegetables, mix them with soaked watercress and rice evenly, then add a proper amount of water and grind them into pulp, and then add starch into the ground pulp and mix well. Firewood is the best. When the pot is 30% hot, brush the pot with vegetable oil mixed with water, then scoop a spoonful of green soybean milk and spread it in the iron pot. When the mung bean skin is eight ripe, turn it over and bake it for a while, take it out, put it in a basket, spread it one by one, and then cut it into even noodles. When eating, first put the seasoning in a bowl, then put the chopped mung bean flour in a colander, put it in boiling water for a few seconds, and then take it out and put it in a bowl to eat.

The mung bean powder is soft and tough, light green in color, fragrant with bean and vegetable juice, rich in nutrition and cheap in price.

Youyang spicy beef slices

Produced in Youyang, Chongqing. Beef is used as raw material, with salt, soybean oil, vegetable oil, koji, sugar, pepper, and local herbs and spices as seasoning. When making, the selected leg meat is boneless, cut into regular pieces along the fiber, rinsed with clear water, and blood and dirt removed. Boil for 20 minutes and remove the original soup for later use. When the meat is cold, cut it into even pieces. Boil all ingredients in the original soup to a certain concentration, then pour in beef slices and cook them, collect the juice with slow fire, take them out of the pot when the juice is dry, then pour the cooked meat slices into a hot edible vegetable oil pot and fry them. When the meat slices are crisp, take them out and cool them, and sprinkle seasonings evenly to get the finished product. The appearance is purple and transparent, spicy and delicious, crisp and crisp, thin and not stuffed, chewy for a long time, appetizing and attractive, and long shelf life.

Yongchuan sausage

Wash the fresh pork with warm water, cut the lean meat into diced meat with the size of beans, and the fat meat is about half the size of the lean meat, and then add the materials to mix and marinate. Add salt, white wine, pepper powder, ginger powder and other seasonings to the meat and mix well. Can be poured into the selected and cleaned pig casings. When filling, needle the casing to exhaust air, every 12 to 15 cm/knot. Wash the sausage with warm water, hang it on a bamboo pole and bake it on a fire resistance for two days. Turn it over in time when baking, and keep the temperature of the kang at about 600C to prevent oil from escaping. The processed sausage should be dry, firm and elastic, the color of lean meat is bright red or dark red, and the color of fat meat is milky white and transparent. The finished product is red and white, delicious and refreshing, suitable for drinking with meals.

Jiangbei xiongyazi

Produced in Chongqing.

Jiangbei bear duck began in the Qing Dynasty. At that time, there was a street vendor named Xiong Ming Hanjiang in Jiangbei, Chongqing, who often sold smoked ducks in the streets. The duck he cooked is golden in color, soft and tender in meat, refreshing and slag-melting, and is deeply loved by eaters. In the forties, many pubs and restaurants rushed to place orders with Xiong Hanjiang. Since then, Jiangbei Bears and Ducks have been famous for a period of time, with prosperous business and many imitators. In order to maintain his reputation, Xiong Hanjiang cut out three characters of "Xiong Hanjiang" with gold paper and stuck them in a glass cabinet. So it is also called "Golden Bear Duck".

This kind of duck has beautiful appearance, light oval shape, dark brown or brown surface, crisp skin and tender meat; After cutting, the inner meat is light red and the fat is light yellow, with distinct layers; It tastes fragrant and refreshing, and has a rich aftertaste, which has the unique flavor of Sichuan roast duck.

Yi Baishi dried salted duck

Produced in Ba County, Chongqing.

Yi Baishi salted duck is produced in Ba County, Yi Baishi, on the outskirts of Chongqing. At first, it was mostly processed at home, and the products were mainly given to local pubs. Later, it was gradually sold in pubs and docks in Chongqing.

Yi Baishi salted duck has strict material selection, fine production and unique formula. This kind of dried salted duck is made of fat duck with an annual output of about 2.5 kilograms, which is slaughtered, unhairing, eviscerated, exposed to dry water, and then marinated repeatedly with more than ten kinds of seasonings such as salt, pepper, star anise, sugar and Gan Song, for 0/8-20 hours in summer and 35-40 hours in winter. Wipe the dirt off the salted duck, spread it with bamboo pieces and dry it for 3 to 4 hours in summer and 8 to 10 hours in winter; Then light the chaff and smoke it for 40 to 50 minutes. After baking, it is coated with sesame oil and packaged, and it can be sold in the factory. Because this kind of salted duck is half cooked, it is not suitable for long-term storage, and it can be stored for half a month to one month in winter. It can only be stored for about two days in dog days.

The ducks in Baishi Post Office are cattail-fan-shaped, golden in color, delicious in flavor and memorable. There are many ways to eat, steaming, boiling and frying are all delicious.

Jiangjin Chinese spirit

Produced in Jiangjin, Chongqing.

Firstly, the whole sorghum is soaked in boiling water, cooked and gelatinized, and spread cold; Then culture, saccharification, distiller's grains fermentation and constant temperature distillation are carried out to obtain wine; Aging and esterification make the wine more mellow and full; Finally, inspecting, blending and bottling. The three requirements of uniformity, permeability and suitability were implemented in the whole process. The wine is clear and transparent, pure without impurities, mellow and fragrant, and has a sweet aftertaste.

Yongchuan kaoliang spirit

Produced in Yongchuan, Chongqing.

Screening high-quality sorghum, soaking in clean boiled water, primary steaming, re-steaming in stuffy water, cultivating bacteria with appropriate amount of medicated leaven, sealing the big bottom grain with mixed mud of continuous grain, solid low-temperature fermentation, slow fire distillation, cutting off the tail during filtration, wine inspection, sealing in a crock for half a year to one year, and then filtering and blending. The wine is colorless and transparent, without precipitation, pure and harmonious in ester fragrance, sweet and soft, mellow and delicious.

Tianfu peanut

Produced in Jiangjin, Chongqing.

"Tianfu Peanut" is shaped like an eagle's mouth and has a thin waist. The processing and production of Tianfu peanuts need to go through nine processes, such as raw material selection, soaking, elutriation, salt boiling, baking, selection, packaging, sealing and warehousing. The particle size is basically the same, salty and even, crisp and delicious, and rich in nutrition. Red meat and white meat nuts, unique method and high quality.

Du Fengjie fu sun-dried jujube

Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived and planted jujube trees, and there was a poem "Jujube in front of the hall is adjacent to the west", so it was named. The main raw material is Yangshan fresh jujube with white color and thick pulp. The processing procedure is as follows: soaking jujube in boiling, then soaking it in blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and sterilizing. Its color is like amber, and its texture is like gold thread. Crispy outside and moist inside, sweet and refreshing, slag core separation.

Summer sleeping mat pickled cucumber

Produced in Dianjiang, Chongqing.

Using local high-quality melon and homemade wheat sauce as raw materials, the thorn holes of melon were selected in advance and pickled with lime salt water to form melon embryos. Then put the melon blank, yellow koji and refined salt into the jar in batches at the same time, and pour the jar every day to smooth the melon so that candied dates appear on the surface. At this time, koji yellow has also been gelatinized, and it is fermented at room temperature after sun exposure and night dew to promote koji enzyme decomposition; The melon body is fully dehydrated and drained, and the sauce is sucked in and soaked. The melon body shrinks due to the discharge of salt water. And swollen from inhaling sauce. About two months later, the melon sauce is cooked together, which is the finished product.

Dianjiang Niu Jiao cigarettes ju

Produced in Dianjiang, Chongqing.

Smoking set was founded in the early Republic of China, when cigarettes appeared on the market. The primitive craftsmen who made hookahs for smoking tobacco adapted to the changes in the market and the needs of smokers, and created a long and short tobacco rod with horns, bamboo and copper, which was very popular. Solid texture, beautiful shape, fine production, bright color, small and exquisite, light and applicable.

Red Plum

Produced in Qijiang, Chongqing.

Red plum is widely used, both edible and medicinal. Fruit contains citric acid, lithoid acid and vitamin C. Plum fruit can be processed into Pei-Mui Chan, dried plum, dried sugar, preserved ebony, juice plum and other fruits, which is a good raw material for making cool drinks in summer. Immature plum fruit contains picric acid, hydrogen acid and other substances, which have medicinal value in medicine and can treat both internal and external diseases. As an astringent, ebony can cure dysentery, vomiting and fever. The fertilizer in the decoction can drive ascaris lumbricoides and can also be used as a dyeing medium. Big ears, small nucleus, thick meat and good quality.

Fengdu mustard tuber

Produced in Fengdu, Chongqing.

Taking the head of cabbage as raw material, this head of cabbage has a big, tender and juicy tumor-like stem, commonly known as the head of cabbage. The processing method is to select fresh, tender, well-shaped and fresh green vegetable heads, peel them, string them, dry them, pickle them, store them, pickle them again, squeeze them, trim them, remove tendons, shape them, grade them, wash them, mix them, can them and seal them. Shaping, filtering brine, mixing with rare plant spice powder such as salt, fine sea pepper powder, Amomum villosum, white pepper, star anise, kaempferia kaempferia, fennel, licorice, dried ginger, pepper, etc., and sealing and fermenting in a clay pot. The color of the product is turquoise, the spicy powder is bright red, the block is even, the texture is crisp and tender, the flavor is rich, the salt is palatable, the pot is not soft, and it is more fragrant after long storage. High nutritional value. Help digestion, relieve greasy and stimulate appetite.

Kaixian spicy bean paste

Produced in Kaixian County, Chongqing. Wash the high-quality aged broad beans, stir-fry them in a pot, then soak them in clear water for 10 hour, peel off the skins, sprinkle with flour, mix well, put them in a cage and steam them thoroughly with high fire. Take it out of the cage, spread it out with a dustpan, cool it, cover it with Vitex negundo leaves or other leaves, and naturally ferment it in a hot and humid environment for a week. When a dense "yellow coat" is formed on the surface, the yellow-coated beans are dried. Add refined salt, white sugar, white wine, Jiang Mo, minced garlic, pepper, cold boiled water, minced red pepper and raw rapeseed oil into the pot, mix well, put it in a closed oxygen-free jar, and ferment for more than two months to become a spicy bean paste with unique flavor, which can be taken at will and stored for a long time. Golden red in color, spicy and mellow, fresh, salty and delicious, oily and shiny, with wonderful flavor, it is widely used in all kinds of hot and cold dishes and flavored snacks.

Chicken Feet with Pickled Peppers

Chicken feet with pickled peppers is one of the most popular snacks in recent years. It is famous for its spicy taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also deeply loved by ordinary people. This delicious food has the effects of stimulating appetite, promoting fluid production to quench thirst and promoting blood circulation. The production process is more exquisite, so that the spicy taste of pickled peppers penetrates into the chicken feet. Authentic chicken feet with pickled peppers, fat and white, are fragrant and fragrant when chewed, and have a strong flavor enhancement effect.

Jinjiao brand old Sichuan spiced beef jerky: founded in 1937.

Yi Baishi salted duck: named after it was produced in Yi Baishi Town, Ba County, with a history of 100 years.

Shuangjiang brand bear duck: produced by Chongqing Jiangbei District Food Company Bear Duck Factory. Established on 1909.

Yongchuan preserved egg: It was created in the light years of Qing Dynasty.

Jiangjin popcorn candy: it is a traditional famous product with a history of nearly a hundred years. The products of "Rose Brand" and "Lotus Brand" are famous brands.

Meisheng brand exotic peanut: It is a exotic peanut produced by Chongqing Mei Jia Food Factory through improved technology.

Sanjiang brand Hechuan peach chips: produced by Hechuan peach chip factory, with a history of 140 years.

Unicom brand wax gourd strips: produced by Chongqing Baoding Food Factory.

Butterfly brand strange bean: produced by Beibei Jinyun Food Factory.

Peanut paste: It is a famous special food in Chongqing with a long history.

Mudong Sunzao: 100 years ago, it was discovered in Mudong Town, Ba County, Chongqing.

White orange sugar: it is a traditional local famous product in Hechuan.

Cream Walnut Cake: It is a traditional product of Guan Sheng Garden in Chongqing, which was famous as early as 1930s.

Huagen: It is a traditional scenic spot in Tongliang County, with a history of 100 years, formerly known as "Orchid Flower Root".

Salt and pepper sesame cake: also known as sesame cake, is a famous product in Sichuan-style cakes with a long history.

Mash twist: this product is thick rope-shaped, brown in color, beautiful in appearance and crisp.

Lai Taosu: Formerly known as Lai Tousu, it is a traditional famous spot in Chongqing and was founded in the 1920s.

Fish skin peanuts: this product is crispy inside, moderately sweet and salty, crispy and delicious.

Sweet candy: This product is crisp and sweet, and used to be a regular dessert for local people during the Spring Festival.

Yuenan bubble gum: it is a famous specialty in Chongqing with a history of 100 years.

Longfeng cake: Longfeng cake is the representative of sugar-coated snacks in Sichuan-style cakes, which has a history of more than 600 years.

Jiangbei corn vermicelli: It is made by Kang Hua Cereals, Oils and Foodstuffs Factory in Yubei District of Chongqing with the latest technology.