Sichuan specialty:
1, Yibin Wuliangye: Wuliangye, formerly known as "miscellaneous grains wine", is carefully brewed from five kinds of grains: rice, glutinous rice, corn, sorghum and wheat. 19 16 won the gold medal of famous wine in Panama International Expo. 1929, Yang Huiquan, a juren in the Qing Dynasty, was renamed "Wuliangye" because of her indecent name. According to experts' appraisal, Yibin Wuliangye Wine Kiln is a relic of the Ming Dynasty, with a history of more than 500 years.
2. Sichuan cuisine:
Sichuan cuisine, as one of the eight Chinese cuisines, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy use. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.
3. Langzhong Zhangfei Beef:
Zhang Fei beef is one of the traditional delicacies of Langzhong beef processing factory in Sichuan, with good color and flavor. As early as the 1940s, this kind of beef jerky won the Silver Award for Quality Products of Chengdu Industry Association. Because the dried meat is not hard, moist but not soft, it is black outside and red inside, so it is called "Zhang Fei beef".
4. Pixian watercress:
Pixian watercress is the most famous local product in Pixian county, with a long history of 300 years. Made by a set of fine and unique traditional techniques, it has the characteristics of crisp petals, rich sauce flavor, reddish-brown oily, spicy but not dry, mellow and long aftertaste.
It is not only an essential seasoning for cooking Sichuan cuisine, but also a special seasoning for cooking Sichuan cuisine. It can be used as a dish to enhance flavor and color, and can also be used as a table directly, which makes people's appetite wide open and their mouths are fragrant. It has already won the reputation of "the soul of Sichuan cuisine" in China cuisine.
5, Jianmen tofu:
Jianmen Tofu, with a long history, began in the Three Kingdoms, and is known as "Jianmen is the most dangerous in the world" and "Xiongguan Tofu is the first in the world". Jianmen Tofu Village in Lanzhou is located in Nanguan Village, the most prosperous village in Lanzhou, with convenient transportation, business area of 1600 square meters and elegant decoration style. More than 20 boxes were named after people from the Three Kingdoms. When they walked into Jianmen Tofu Village, the charm of ancient style came on them, showing a strong cultural atmosphere everywhere.
6. LU ZHOU LAO JIAO CO.,LTD Limited:
As early as 1792, Sichuan Luzhou Tequ was praised by Zhang Chuanshan, a poet in Qing Dynasty. Later, they successively won prizes at the Panama International Fair. After liberation, it was rated as a national famous wine for three times in a row. Known as the representative product of China Luzhou-flavor liquor. The word "Laojiao" in Luzhou Laojiao special song is because its fame is related to Laojiao fermentation. The existing old pits in Luzhou have a history of at least 300 years.
7. Jian Nanchun:
Jian Nanchun was born in Mianzhu, Sichuan. People took "Spring" as a famous wine in the Tang Dynasty, and Mianzhu was located in Jian Shan Zhinan, hence the name "Jiannanchun". The history of wine-making here is over 65,438+0,000 years. As early as the Wude period in the Tang Dynasty (AD 665,438+08-625), Jiannan Road was known as a burning spring. According to this book, "wine has ... pits and springs in Xingyang ... Jiannan burns spring." "Jiannan Burning Spring" is a famous wine produced in Mianzhu.
8. Waste inkstone:
Kui inkstone, named after it was produced in Juque (now known as Jiangnan area in Panzhihua City, Sichuan Province). 1909 Song Guang, inspector of Dayao County, sent the three-party inkstone to Panama International Expo, winning the prize in one fell swoop and enjoying a high reputation.