Mung bean powder is 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 are 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, then take them out and cool them when they are crisp, and evenly sprinkle seasoning 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 needle fresh pork is washed with warm water, and the lean meat is cut into diced meat the size of beans. The fat meat is about half the size of the lean meat, and then mixed with salt. 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 bear duck is 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 salted duck is 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, smoke it for 40 to 50 minutes, coat it with sesame oil after baking, pack it, and you can sell it at 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 wine is 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 and fragrant, and has a sweet aftertaste. Yongchuan kaoliang spirit is 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 flower is 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 production method and excellent quality. In the Tang dynasty, the name of the jujube was Kuizhou. Du Fu once lived here and planted jujube trees. There is a poem "jujube in front of the hall is adjacent to the west", hence the name. 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. Dianjiang pickle is 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 trumpet smoking set is made 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. Hongmei is 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 is 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, and then peel, string, dry, pickle, store, re-pickle, squeeze, trim, remove tendons, reshape, grade, wash, mix, can and seal. 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 is produced in Kaixian, 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.