Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

Since the appearance of dry powder in northern Sichuan in the late Qing Dynasty, it has been well-known in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor, and has been passed down to this day.

At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work.

North Sichuan bean jelly is famous not only for its unique production, but also for its exquisite ingredients. The main ingredients are red oil mixed with pepper, pepper, ginger, onion leaves, rock sugar, garlic paste with selected garlic, which can be described as full of color, flavor and unique flavor.

2. Milk noodle soup

Milk noodle soup, as the name implies, is white and thick but not greasy. This soup is made of pig bones. Rinse the "bonzi bone" (that is, legs, tibia, etc.) before stewing. ) Repeatedly, stew in the boiling water pot for a while, then rinse, then break the bones and stew with strong fire until the soup turns milky white. Condiments are mainly pepper, monosodium glutamate and salt fried with vegetable oil. When eating, pour the milk soup into a bowl, scoop in the cooked spaghetti and put Shao on it. Eat it with soy sauce and chopped fresh Qinghai peppers, or "beggar chicken" (that is, cold chicken slices). Because there is no red pepper in the bowl, it is also called "clear soup noodles" locally. It is a cheap, delicious and nutritious morning snack.

Stewed chicken noodles

Yibin special stewed chicken noodles, strict selection of materials, fine workmanship, milky yellow color, salty and mellow, smooth entrance. /kloc-0 won the gold medal of "Sichuan snacks" in August, 1990. 1992 won the gold medal of "Sichuan Famous Snacks" in September.

Stewed chicken noodles 1.2 yuan/50g; Monopterus albus noodles 1.4 yuan/50g; Beef noodles 1.5 yuan/50g; Sanxian noodles 1.0 yuan/50g; Spicy chicken noodles 1.5 yuan/50g; Mouth grinding 1.0 yuan /50g.

4. Bunny wrapped in Guanghan silk

Origin: Guanghan, Sichuan, China.

Technology: Guanghan silk-wrapped rabbits choose live rabbits with plump subcutaneous fat, aim at the carotid artery, kill them with a stick, and immediately hang them with hemp rope to peel them. Peel the skin quickly before the blood is completely coagulated, and cut the skin from the hind legs to avoid hurting the meat. After the skins of the two legs are torn off, cut off the tail, gently cut off the skin from the hip with a knife, pull it to the neck with your hands, then cut off all the rabbit skins, then cut open the chest, chop off the feet and claws, wash it with clear water and put it into the jar. Every 100 fresh rabbits use 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 2. A layer of rabbits and a layer of accessories are layered, with heavy salt on the head and legs and light salt on the waist. After a day, turn it upside down, marinate for another day, and then add soy sauce, lobster sauce, soybean oil, sugar and other accessories. In addition, monosodium glutamate, pepper, pepper, spiced powder and so on. Mix and grind into fine powder, make paste, and evenly apply it to fish cavity and deep muscles of legs. At this time, you can use a hemp rope about 2.5 meters, from the hind legs to the front neck, and the abdomen should be rounded until it is tied tightly and tied into a thin cylinder. After winding, put it in a ventilated place for cooling, and wait 1 to 3 days to get the finished product. Generally speaking, the way to eat is to take it out, rinse it with warm water, chop it into large pieces, and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.

Features: ruddy color, tender meat, long umami, high protein and low fat.

5. Zitong shortbread

Also known as "crispy" and tribute cake.

Origin: Zitong, Sichuan, China.

History: During the Anshi Rebellion in Tianbao period of Tang Dynasty, Xuanzong took refuge in Shu, passing through Zitong Shangtingpu. Someone paid tribute to the cake, and Xuanzong praised it after tasting it, so Zitong shortbread became a household name in Chang 'an, and was often praised as tribute cake. This shows that its production history should be more than 1000 years.

Technology: The main raw materials are flour, lard, vegetable oil, sugar and sesame. The preparation method comprises the following steps: making the first flour into fermented noodles, and mixing with dried noodles without fermentation; Mix the second layer flour with peanut oil, add sugar or salt and pepper powder, knead into cake embryo, then bake with a double-sided shovel, control the appropriate temperature, and bake until crisp. After baking, put it on a flat plate, cool it under pressure, and spread it out after 10 minutes to get the finished product.

Features: bright yellow, round as autumn moon, famous for its crisp slag and sweet taste. And the color, fragrance, taste and shape remain unchanged for a long time, and it is famous for its fine workmanship and unique flavor.

6. Fireside beef

Fire whip beef is a traditional specialty of ancient salt capital, which is famous for its high quality, delicious taste, thin sheet like paper and long crisp fragrance. Huobianzi beef originated in the Qing Dynasty and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste. Wei Zi brand Huobianzi beef produced by the bacon processing factory of Zigong Food Company won the gold medal of Bashu Food Festival after winning the high-quality product award of the Ministry of Commerce and the silver award of 1988 First National Food Expo.

7. Fish skin peanuts

Fish skin and peanut skin are crispy inside, moderately salty and sour, crispy and delicious. The main raw materials are peanut kernel, cake powder, sugar and so on. After sugar making, blank wrapping, baking, sauce coating and other processes, it is carefully made.

8. White orange sugar

White orange sugar is a traditional famous product of Hechuan. Founded in the 28th year of Guangxu (1902), it was produced by Sanhui Bahongwu and Wuhezhai Sugar Store. The product is white and transparent, sweet but not greasy, and has the characteristics of melting slag at the entrance. It is not only nutritious, but also has the medicinal effects of relieving cough, regulating qi, resolving phlegm and caring skin. 15 (1926), when Chen Shunong, commander of the third division of the 28th Army of Sichuan Army, was stationed in Hechuan, he passed by Sanhuiba and tasted white orange candy, which was greatly appreciated. He wrote a poem on the spot: "Your family makes white orange candy skillfully, which is suitable for everyone." After drinking tea, he tasted a few pieces, full of sweetness and a long aftertaste. " 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 quality food of Chongqing Municipal People's Government. (2000) won the title of consumer satisfaction food in Hechuan City.

9. Eel omelet

Materials:

Roasted eel skewers 15g, eels cut into long sections 1cm, eggs 1, fish soup 1 spoon. Cooking wine 1/2 teaspoons of salt and soy sauce. After the eggs are knocked into the bowl, add the broth and seasoning and mix well, and add the right amount of oil. (The material used is 1 person)

Production method:

1. Wipe the frying pan without omission with a tarpaulin, then pour the good eggs of 1/3 into the pan bit by bit and spread around. When the egg is half-cooked, put the eel horizontally on the spread egg and roll it.

2. Rub the oil on the pan with a tarpaulin, move the rolled egg roll to the oiled place, so that the place without oil is also coated, and then pour the remaining half of the eggs into the pan, with the rolled egg roll as the core, and roll it again in the order just now. Similarly, roll the remaining 1/3 eggs again as described above.

3. Set the fried eggs on the bamboo curtain while they are hot, cut them into appropriate sizes and put them on the plate.

Features:

Smooth and refreshing, fresh and delicious, suitable for all ages.

10. Taomi scrambled eggs

Materials:

200 grams of fresh peaches, 4 eggs, 5 grams of refined salt, cooking wine 15 grams, proper amount of lard, and some red cherries (can be replaced by canned food).

Production method:

1. Wash fresh peaches, blanch them with boiling water, peel and core them, cut them into mung bean-sized dices and put them in a small pot.

2. Knock the eggs and diced peaches into the pot and stir well. Put the melted lard into a clean pot, light it, pour in the prepared diced peaches, add refined salt and cooking wine, stir-fry until it is cooked into pieces, and then take it out of the pot and put it on a plate.

Features:

Fresh and delicious, suitable for all ages.

1 1. Cherry jam

Raw material formula: 80-90kg of fresh cherry, 45kg of Sichuan sugar, 0/.5kg of alum/kloc, and proper amount of pigment.

Process flow: material selection → seed removal → alum bleaching → Shui Piao → blank mixing → back bleaching → color matching → sugar addition → pot collection → picking → powdered sugar → finished product.

Production method:

1. Material selection: choose peach and cherry (dark red is too ripe to be used) as blank. Fresh cherries should not be made from the next tree for more than 24 hours, and should be mixed with alum water (500 grams of alum is dissolved in alum water for every 50 kilograms of cherries) to prevent insects from eating and deteriorating.

2. Kerning: After the cherries are selected, they are pitted one by one. The method is to use a needle (made by bending a large needle into a triangle and fixing it on bamboo chopsticks or bamboo pieces) to poke into the tip of the fruit and push the stone out of the pedicle.

3. Alum bleaching: Alum is ground into powder, which is deeper than clear water (the ratio of alum to water is 1: 10). Then the pitted cherries are soaked in alum water for 5-7 days, during which they are turned 1-2 times a day. When all the cherries sink to the bottom and become reddish and yellowish white, you can take them out by hand when they are slightly hard, and then wash them in a clear water pool.

4. Shui Piao: Shui Piao 1~2 days, change the water three times a day, until the water turns clear, the cherry taste turns sour, and the cherry color turns white, so you can take the blank.

5. Dismantling: put the blank into a boiling water pot, and after the water temperature rises to the boiling point again, the blank can be picked up and bleached again.

6. Bleaching: Bleaching 1 ~ 2 days, during which the water is changed for 2 ~ 4 times. When the water color turns clear, it will turn red.

7. Color matching: there are two methods: cold sleeve and hot sleeve. Cold sleeves turn red immediately after bleaching; After the hot cover is bleached, heat the fruit blank with boiling water, and then filter the red cover. Generally, the effect of hot sleeve is better. The pigment used in red matching shall not exceed the national standard. When covering with red, stir the colored water to soak the fruit blank evenly.

8. Sugar feeding: put the red fruit blank in a honey pot and add hot syrup (refined syrup purified with egg white water or soybean milk water) at 103℃ for sugar feeding. After 24 hours, pour the syrup into the pot, then boil it to 103℃, and the syrup concentration is 35 Baume degrees. It still takes 24 hours to pour the syrup into the honey pot for secondary sugar feeding. After that, add syrup and cook to 104℃(35 Baume), then scoop it into a sealed jar and bake the sugar for the third time for 24 hours.

9. Collecting pot: also called boiling honey. Combine the syrup and the fruit blank in a pot, and cook at medium heat to 109℃ (the syrup concentration reaches 40 Baume degrees), and the cherry is slightly hard by hand. When the cherry body surface is not shriveled and full, scoop it into the honey pot and let it stand for more than 3 days (honey can be stored for as long as 1 year, and the quality is poor if the time is short).

10. Yun: Also called honey again. First, heat the fresh syrup (35 Baume) to 1 14℃, and then put the cherries in the pot to cook. When the temperature of syrup reaches 1 14℃, it can be put into a powder bowl (sugar coating equipment), and when the fruit blank is cooled to 50 ~ 60℃, it can be powdered (sugar coated) into a finished product.

Features: Red agate is full of color, transparent, sweet and original, and deeply loved by consumers.

12. Voss sugar

Wosi sugar is a traditional product of Sichuan folk, formerly known as "Suwosi", which has a history of 100 years. This product has exquisite ingredients and a unique flavor of crisp, sweet and beautiful.

This product is suitable for production in late autumn and early summer.

Raw material formula: Sichuan sugar 10 kg, maltose powder 17.5 kg, cooked soybean powder 7.5 kg, cooked peanut10.5 kg, cooked sesame seed 3.5 kg, vanillin 7.5 g, transpiration powder10.25 kg, cooked clear oil 50 g (1.5 kg).

Process flow: making heart → boiling sugar → pulling sugar wire → forming → packaging.

Production method:

1. Core-making: put the white sugar powder, cooked bean powder, cooked peanut butter, cooked sesame paste and vanillin together, mix them evenly and sieve them for later use.

2. Boiling sugar: put maltose in a pot and heat it to the boiling point, then reduce the firepower, boil it to 1 15 ~ 120℃ with low fire, and then pour it into a water pot. When it is a little cooler, put it on a tray and use it several times.

3. sugar-pulling silk; Put a proper amount of sugar balls in the dish, fold them into a flat circle with the same hardness, punch holes from the center with your thumb, knead the sugar blanks into a circle with your hands and lay them flat on the chopping board. First, two people rotate and pull the ring-shaped sugar blank into a circle (the position of the person remains the same) to a certain length, then fold the sugar circle into a double ring and then rotate and pull it into a circle, so as to pull it back and forth, with one hand stretching and one Shuang Yi. When the fourth hand is pulled, it can be increased to three people pulling at the same time (the action remains the same), pulling to 14 ~ 15 hands, and the sugar is like silk.

While pulling the shredded sugar, sprinkle an appropriate amount of steamed powder along the shredded sugar with each of the first five hands; 6 ~ 10 hand, sprinkle a proper amount of mixed flour (steamed flour mixed with roasted flour) each time; By the end of the fifth hand, each hand should be sprinkled with flour flexibly. If the shredded sugar is badly broken, sprinkle with appropriate amount of steamed powder; If the shredded sugar sticks, you can sprinkle a proper amount of baking powder.

4. Molding and packaging: take 12.5g sugar filament and lay it flat on the inner plane of the four fingers of the left hand, take 10g core, put it on the sugar filament, and pick up the inner end of the sugar filament to cover the core. Then take 2.5 grams of core and add it, then roll it with sugar silk and wrap the core in the middle to form a waist and drum shape. Finally, fix the box, sprinkle a layer of heart on the candy surface and seal the box.

Quality standard:

Specification: the shape is like a silk nest, and the size is neat.

Color; It is valley yellow.

Organization: Sugar is silky, crisp and delicate.

Taste: sweet and delicious, with the fragrance of soybeans and sesame seeds.

13. Crispy candy

Crispy sugar is one of the traditional famous products in Chongqing. This product takes white sugar and sesame as the main raw materials, and has the characteristics of sesame stem and crisp sugar. Its taste is pure and sweet, and its skin is crisp and its heart is crisp. Unique flavor.

Raw material formula:

1. Sugar skin: 26 kg of Sichuan sugar and 20 kg of caramel.

2. Sugar core: 2.5 kg of sesame powder, 2.5 kg of Sichuan sugar and 6 kg of flour sesame.

Production method:

1. Peel: dissolve Sichuan sugar and maltose in water and boil. The water addition is about 40% of Sichuan white grain, and the sugar temperature is about 135℃. When it's "crisp", take it out of the pot and turn back to white.

2. Core-making: mix Sichuan white sugar with cooked sesame powder, heat and stir-fry until the hands are not hot, and then core-wrap.

3. Molding: White sugar is wrapped in the core, sealed evenly, then drawn into strips with a diameter of about 1.8 cm, and then cut into sections with a length of about 10 cm.

4.Hemping: put the shaped sugar blank into a sieve and put it into the steam of a boiling water pot for aeration. It is necessary to continuously rotate the tower gas to evenly receive the steam, and then mix the sesame seeds. Sesame needs to be roasted first, and hemp has a better effect.

Quality standard:

Specification: round strip, uniform size, complete graphics, full of hemp.

Color: white with slight yellow.

Structure: crisp, with uniform skin and core.

Taste: crisp and refreshing, pure and sweet, with rich sesame fragrance.

14. Shouxing orange candied fruit

Raw material formula: fresh Shouxing orange 80kg, Sichuan sugar 45kg, lime 1.5kg.

Process flow: selecting orange → cutting petals → stirring blank → removing seeds → removing juice → ash bleaching → Shui Piao → stirring blank again → adding sugar → collecting pot → taking delivery → powdered sugar → finished product.

Production method:

1. Orange selection: Fresh Shouxing oranges with uniform size, smooth ends, Huang Liang oil immersion color and 90% maturity are preferred.

2. Grilling: Cut 9~ 10 knife around Shouxing orange with a cleaver, and don't cut through the fruit blank.

3. Bang: Put the orange in a hot pot at 80℃, and after 4 ~ 6 minutes, when you can pinch the fruit, take it out and put it in a clean water tank for cooling.

4. Juice removal: gently squeeze the fruit blanks one by one by hand, and squeeze out the seeds and juice to avoid crushing the pulp.

5. Ash bleaching: soak the fresh blank in lime water 12 hours. 50 kg fresh orange blank plus 1.5 kg lime.

6. Shui Piao: Take the fruit blank out of the ash pond, put it in a clean water pond, and Shui Piao it for 24 hours, during which the water is changed for 4-5 times. When the color of water becomes clear, the fruit blank turns yellow and tastes lime-free, you can lift the fruit blank again.

7. Re-stirring the blank: put the blank into a boiling water pot and stir until the water temperature reaches the boiling point again for 2-3 minutes, and then quickly pick up the sugar after draining.

8. Sugar feeding: put the drained fruit blank into a honey pot, pour in cold refined syrup (Bomei 38 degrees), feed sugar for 24 hours, and then pick up the fruit blank. Heat the syrup to 104℃, then pour it into a honey jar and feed it in the fruit blank for 24 hours. The amount of syrup should be large, and the fruit blank should be able to move in the honey pot.

9. Close the pot: put the fruit blank and syrup (Bomei 35℃) into the pot, heat it on medium fire, and when it is boiled to 109℃, scoop the blank into a honey pot and leave the honey for 48 hours.

10. Dishing: Boil fresh refined syrup (Bomei 35℃) to about 1 13℃, then heat it to 1 16℃ with medium fire, take it out of the pan, and put it into a powder bowl until the fruit temperature drops to 50~60℃.

Product features: oval, slightly like a nipple, complete and full particles, slightly transparent; Golden color, sweet and delicious, rich aftertaste, and kumquat are also called "the king of candied fruit".