Luzhou Tequ, Yibin Wuliangye, Mianzhu Jiannanchun, Gu Lin Langjiu, Sichuan Opera, Shu Brocade, Shu Embroidery, Ba Forging, Xiabu, Carpets, Bamboo Products, etc.

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 kind of 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.

Chengdu flavor element

Chengdu Fengwei Crisp is one of the famous Sichuan dishes. It is said that it started in the Ming Dynasty and evolved from court banquet snacks. The appearance is light golden yellow, crisp outside and soft inside, and it tastes delicious when it is hot. The core material of phoenix tail crisp changes with the season. According to the different stuffing, it can be divided into flower phoenix feather crisp, lobster phoenix tail crisp, golden hook phoenix tail crisp and so on.