Sichuan has a forest area of ??123,400 square kilometers, with a forest coverage rate of 28.98%. A survey shows that 71% of tourists to Sichuan currently choose ecological tourism. The beautiful Jiuzhaigou Valley, Huanglong, Mount Emei, Mount Wawu, as well as the towering Xiling and Gongga Snow Mountains are popular tourist destinations for tourists from all over the world. In addition, more and more tourists have begun to set their sights on some undeveloped and unknown original ecological tourism destinations. 1. Northern Sichuan jelly was founded in Nanchong in the late Qing Dynasty. The founder, Xie Tianlu, set up a tent to sell jelly at Nanchong Ferry. The jelly was tender and refreshing, and the condiments were spicy and spicy. He gradually became famous. The Xie family passed down the specialty of selling jelly from generation to generation, and later officially opened a northern Sichuan jelly shop. Now it has spread throughout the province and has become a famous snack. Since its emergence in the late Qing Dynasty, Northern Sichuan dried rice noodles have been famous in Bashu for its unique red spicy flavor, mellow flavor, fresh and refreshing Sichuan style, and it has been passed down to this day. At that time, Xie Tianlu, a former farmer from Jiangcunba, Nanchong County, set up a tent in Zhongdukou to sell Dandan jelly. His jelly was exquisitely made and unique from grinding to seasoning and flavoring. Passers-by all praised the jelly after tasting it. With fame. Later, farmer Chen Hongshun carefully studied the production process of Xie Liang Noodles, took its advantages and improved them, and the production process of Xie Liang Noodles was further improved. He chooses fresh white peas and grinds them into small grinders. He pays great attention to the mixing and heating. The jelly made is fine and tender, soft in texture, clear but not transparent, fine and continuous, and the seasoning and flavoring are more ingenious. Soon, Chen Liang Fen became famous in northern Sichuan, and "Northern Sichuan Liang Fen" also spread like wildfire. To this day, some jelly shops in Nanchong City, Chengdu and Chongqing still use "Northern Sichuan jelly" as their signboard, and their business is booming and popular. Zhu De and Luo Ruiqing, the older generation of proletarian revolutionaries, tasted Northern Sichuan jelly when they returned to Nanchong to inspect their work. The reason why North Sichuan jelly is famous is not only because of its unique jelly production, but also because of its exquisite mixing ingredients. The main ingredients include red oil blended with chili, Sichuan peppercorns, ginger, scallion leaves, rock sugar, etc., as well as garlic paste made from selected garlic. It can be said that it has a unique flavor with a complete color, aroma and taste. 2. Milk Soup Noodles Milk Soup Noodles, as its name suggests, the soup is like milk, white and thick but not greasy. The soup is made from stewed pork bones. Before stewing, first rinse the "stick bones" (i.e. legs, tibias, etc.) repeatedly, put them into a pot of boiling water and simmer for a while, rinse again, then break the bones and stew them over high heat until the soup thickens and becomes milky white. The condiments are mainly pepper, MSG and salt stir-fried with vegetable oil. When eating, pour the milk soup into a bowl, scoop in the cooked thin noodles, and add some shading on top. Eat it with soy sauce and chopped fresh green sea pepper, or "Bobo Chicken" (ie cold chicken slices). Since no red oil and sea pepper is added to the bowl, the locals also call it "clear soup noodles". It is a cheap, delicious and nutritious morning snack. 3. Stewed Chicken Noodles: Yibin's special stewed chicken noodles, with strict selection of ingredients, fine workmanship, milky yellow color, salty and mellow flavor, and a smooth mouthfeel. In August 1990, it won the gold medal of "Sichuan Flavor Snacks". In September 1992, it won the gold medal of "Sichuan Famous Snacks". Braised chicken noodles 1.2 yuan/50g; eel noodles 1.4 yuan/50g; beef noodles 1.5 yuan/50g; three fresh noodles 1.0 yuan/50g; spicy chicken noodles 1.5 yuan/50g; ground noodles 1.0 yuan/50 gram. 4. Guanghan Silk-Tangled Rabbit Origin: Guanghan, Sichuan, China. Technique: Guanghan silk-wrapped rabbits use live rabbits that are hypertrophic and have ample subcutaneous fat, aim at the carotid artery, beat them to death with a stick, and immediately hang them with hemp ropes to skin them. Peel the skin quickly before the blood has completely coagulated. Cut the skin from the hind legs without damaging the flesh. After tearing the skin of both legs, cut off the tail. Use a knife to gently slit it from the buttocks and pull the skin with your hands until it reaches the neck. Then cut off all the rabbit skin, then disembowel it and remove the internal organs. Chop off the feet and claws, wash them with clean water and put them in the jar. For every 100 fresh rabbits, use 5 jins of table salt, 0.5 jins of ginger, and 1 liang of Sichuan peppercorns. Stack one layer of rabbits and one layer of accessories in layers. The salt should be heavy on the head and legs, and the salt should be light on the waist. After one day, turn it upside down, marinate for another day, remove it from the vat, and add sauce, bean curd, soybean oil, sugar and other accessories. Add MSG, pepper, Sichuan peppercorns, five-spice powder, etc., mix and grind into fine powder, mix into a paste, and apply evenly into the fishy cavity and deep muscles of the scratched legs. At this time, a hemp rope of about 2.5 meters can be used to wrap it from the hind legs to the neck of the front clamp. The abdomen should be wrapped in a circle, and it should be shaped while wrapping until it is tightly tied into a thin cylindrical shape. After wrapping, cool in a ventilated place and wait for 1 to 3 days before the finished product is ready. The method of eating is generally to take it out, rinse it in warm water, chop it into large pieces, cook it in a pot, and then eat it. It is uniform in color, delicious and tender, and has tight muscles. Features: It is ruddy in color, tender in texture, long in flavor, high in protein and low in fat. 5. Zitong Crispy Cake Also known as: "Pan Crisp", Tribute Cake Origin: Zitong, Sichuan, China. History: During the Anshi Rebellion during the Tianbao period of the Tang Dynasty, Xuanzong took refuge in Shu. Passing by Zitong Shangtingpu, someone offered the cake as tribute. Xuanzong tasted it and praised it greatly. As a result, Zitong Crispy Cake gradually became known in Chang'an. It was often mentioned and called Tribute cake. This shows that its production history should be more than a thousand years. Technology: It uses flour, lard, vegetable oil, sugar and sesame as the main raw materials. To make it, the first flour is used to make fermented dough, which is mixed with dry flour and mixed well to prevent fermentation; the second flour is kneaded with peanut oil, sugar or salt and pepper powder are added to knead it into a cake embryo, and then baked with a double-sided shovel. Control the right temperature and bake until crispy. After baking, stack them on a flat plate, cool them under pressure, spread them out and flatten them after 10 minutes, and you have the finished product.

Features: Yellow and bright in color, as round as the autumn moon, and famous for its crisp texture, sweetness and staleness. The color, aroma, taste and shape remain unchanged after long-term storage. It is well-known in ancient and modern times for its fine workmanship and unique flavor. 6. Huobianzi Beef Huobianzi Beef is a traditional specialty of the ancient salt city. It is famous for its high quality, delicious taste, paper-thin slices, and long-lasting crispy aroma. Huobianzi beef originated in the Qian period of the Qing Dynasty and has a history of more than 200 years. It has strict selection of materials, fine knife skills, exquisite craftsmanship, unique flavor, lingering fragrance and long aftertaste. The Ziwei brand Huobianzi beef produced by the Zigong Food Company's preserved products processing plant won the Bashu Food Festival's gold medal after winning the Ministry of Commerce's Quality Product Award in 1988 and the silver medal at the first National Food Expo. 7. Fish skin and peanuts Fish skin and peanuts are crispy on the inside, moderately sweet and salty, crispy and delicious. The main raw materials include peanut kernels, cake powder, sugar, etc. It is carefully made through sugar making, rolling, baking, sauce and other processes. 8. White orange candy White orange candy is a traditional specialty of Hechuan. Founded in the 28th year of the reign of Emperor Guangxu (1902), it was produced by the "Wuhezhai" candy shop in Wuhe, Sanhuiba. The product is white and transparent, has a fragrant smell, is sweet but not cloying, and melts into slag in the mouth. It is not only nutritious, but also has medicinal effects of relieving cough, smoothing Qi, resolving phlegm, nourishing the skin and beautifying the skin. In the 15th year of the Republic of China (1926), when Chen Shunong, commander of the Third Division of the 28th Army of the Sichuan Army, was stationed in Hechuan, he passed by Sanhuiba and tasted the white orange candy. He praised it so much that he wrote a poem on the spot: "The Jun family makes white orange candy skillfully." Orange candy is a good choice for both people and people. If you try a few pieces after tea and wine, your mouth will be full of sweetness and long-lasting taste." Later, Chen Shunong held a five-county joint exhibition in Hechuan, and the white orange candy won a gold plaque. (1989) Won the title of High-Quality Food from the Chongqing Municipal People's Government. (2000) Won the Consumer Satisfaction Food of Hechuan City. 9. Eel egg roll Ingredients: 15 grams of grilled eel skewers, cut the eel into 1 cm long sections, 1 egg, 1 tablespoon of fish soup. 1/2 tsp cooking wine, a small amount each of salt and soy sauce. After the eggs are knocked into the bowl, add the stock and condiments and mix thoroughly with just the right amount of oil. (Ingredients are for 1 person) Preparation method: 1. Wipe the omelette pan thoroughly with oil cloth, then pour 1/3 of the eggs into the pan little by little and spread them around. When the eggs are half-cooked, place the eel across the spread eggs and roll them up. 2. Use an oilcloth to wipe oil on the pan, move the rolled egg roll to the oiled area, so that the unoiled area is also coated, then pour half of the remaining eggs into the pan, and add just Use the rolled egg roll as the core, and roll it again in the same order. Similarly, roll the remaining 1/3 of the eggs as above. 3. Place the fried eggs on a bamboo screen while they are hot, shape them, cut them into appropriate sizes and place them on a plate. Features: Smooth and refreshing, fresh and delicious, suitable for all ages. 10. Peach rice scrambled eggs Ingredients: 200 grams of fresh peaches, 4 eggs, 5 grams of refined salt, 15 grams of cooking wine, an appropriate amount of lard, and a few red cherries (canned cherries can be used instead). Preparation method: 1. Wash the fresh peaches, blanch them slightly in boiling water, peel and core them, cut them into dices the size of mung beans, and put them in a small basin. 2. Crack the eggs into the bowl of diced peaches and mix well. Pour the melted lard into a clean pot and heat it up, pour in the prepared diced peaches, add refined salt and cooking wine and stir-fry until cooked into pieces, then remove from the pot and serve. Features: Fresh and tender, delicious, suitable for all ages. 11. Cherry preserve raw material formula: 80-90 kg of fresh cherries, 45 kg of Sichuan sugar, 1.5 kg of alum, appropriate amount of pigment. Process flow: material selection → seed removal → alum bleaching → water bleaching → blanking → back-bleaching → coloring → sugar feeding →Close the pot→Unload the goods→Powdered sugar→Finished product 12. Wosi Tang Wosi Tang is a traditional Sichuan folk product. It was originally called "Su Wosi" and has a history of more than 100 years. The ingredients of the product are exquisite, the craftsmanship is fine, and it has a unique flavor of crisp, sweet and delicious. 13. Crispy Heart Crispy Candy Crispy Heart Crispy Candy is one of Chongqing’s traditional products. The product uses white sugar and sesame as the main raw materials, and has the characteristics of sesame sticks and crisp candy. Its taste is pure sweet and fragrant, with crispy skin and crispy heart. Unique flavor. 14. Birthday star candied orange 15. Pingdu beef floss Pingdu beef floss is a famous Sichuan specialty.

16.Honey orange peel