1. Mianyang rice noodles
It is said that Mianyang rice noodles have a history of more than 1,800 years. It is said that Liu Bei ate them during the Three Kingdoms period (cannot be verified). Now they can be found everywhere in the streets and alleys of Mianyang. Rice noodle shop, Mianyang rice noodles are made by using a bamboo colander to "steam" the rice noodles in a pot of boiling water, put them in a bowl, and then pour the soup on them before eating. In terms of taste, they all have the characteristics of fresh, fragrant, smooth and tender, but because rice noodles are thinner than rice noodles, they have to be more tasty. The products are divided into two categories: red soup and clear soup. The red rice noodles include hot and sour beef and braised pork intestines, and the clear rice noodles include chicken soup with bamboo shoots and three delicacies, respectively, to meet the spiciness needs of different diners.
2. Zitong Crispy Cake
Zitong Crispy Cake is a traditional specialty product of Zitong, Sichuan. Its original name is "Pan Crisp Cake". It mainly uses wheat flour, rapeseed oil, lard, first-grade white sugar, sesame, etc. as raw materials, and is made using traditional techniques and unique formulas. In the old days, charcoal fire was used, but now it is baked in infrared oven. It is shaped like a full moon, has a light yellow color, bright luster, uniform and clear crisp texture, is fragrant and crispy, melts into slag in the mouth, and has an elegant aftertaste. It is the first of the three unique dishes of Zitong. It is known as a delicacy in food and a top-quality gift. It is crisp when imported and melts when wet. It is fragrant and delicious, with an aftertaste that is as thin as paper. .
3. Fenggu Liquor
Fenggu Liquor is a comprehensive brewing enterprise integrating scientific research, production and sales. Its history can be traced back to Fule Shao in 212 AD. Square. As a dark horse in the Sichuan liquor industry, Fenggu has become a typical representative of Sichuan liquor newcomers with its excellent liquor quality, unique style, fine service and innovative marketing. "Golden Flower" and other titles. It creatively developed China's three major standards for "low alcohol content" high-end liquor, and won the "2012 China's Most Creative Technology" award, becoming the only company in the Chinese liquor industry to win this highest honor. The application of "low drunkenness" technology has opened a new era of healthy drinking.
4. Santai Fucheng Ophiopogon japonicus
Fucheng Ophiopogon japonicus is one of China’s precious traditional Chinese medicinal materials. It is a famous specialty of Santai County, Mianyang City, Sichuan Province. It has 500 Many years of planting history. The origin of the name Fucheng Ophiopogon japonicus is because Fucheng County, the ancient capital of Western Sichuan, was built in Santai, the present-day Fujiang River Basin. In the late Yuan and early Ming dynasties, local people cultivated wild Ophiopogon japonicus as their home, hence the name "Fucheng Ophiopogon japonicus". "Winter", also known as "Sichuan Ophiopogon japonicus" and "Mian Ophiopogon japonicus". It is one of the rare and valuable medicinal materials recognized at all times and in all over the world. It has the functions of replenishing essence and strengthening yin, relieving troubles and coughs, beautifying the skin, reducing deficiency and heat, and calming coughs. It is a pure natural health care and nourishing treasure. On May 24, 2006, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Fucheng Ophiopogon japonicus".
5. Anxian Konjac
Anxian Konjac is a specialty product of Anzhou District (formerly Anxian), Mianyang City, Sichuan Province, and a national geographical indication product of China. Anzhou District is China's main konjac producing area and one of China's eight "key konjac planting base counties". Anxian konjac has the effects of lowering cholesterol, blood lipids and losing weight, and is known as the "intestinal scavenger". In addition to food, it is also widely used in medicine, chemical industry, printing and dyeing, drilling and other industries. Konjac cultivation in An County has a long history. According to historical documents, it first appeared in the late Ming and early Qing dynasties (county records). Large-scale planting and processing began in the early 1980s.
6. Tongchuan Tempeh
Tongchuan Tempeh is the most famous traditional condiment in Santai County, Sichuan Province, with a production history of more than 300 years. The "Santai County Chronicle" in 1930 records: Around the ninth year of Emperor Kangxi of the Qing Dynasty (AD 1670), the first five generations of Qiu Zhengshun's ancestors migrated from Jiangxi to Tongchuan Prefecture (today's Santai County) and produced tempeh in the south gate. Selling business. Based on Santai's climate and water quality, he continuously improved his technology and used the Mucor koji production process to brew excellent and delicious tempeh. Since Santai was Tongchuan Prefecture in ancient times, it was customarily called Tongchuan tempeh. In the 17th year of Emperor Kangxi's reign in the Qing Dynasty (1676), the prefecture of Tongchuan used this as a tribute to the emperor. It was praised and became famous in Kyoto. It was listed as a royal treasure of the palace, and gradually became known throughout the country. When it was introduced to Qiu Zhengshun, he opened the "Zhengshun" soy sauce garden on the east street of the city, with an annual output of more than 200,000 kilograms and a lot of profits, so he was known as "Qiu Wanwan". Tongchuan fermented soya bean has loose particles, dark and shiny color, fresh and delicious fragrance, moisturizing and dregs, and a sweet aftertaste. Tongchuan Tempeh is brewed from soybeans, a high-protein raw material, and has extremely high nutritional value.
7. Pingwu High Mountain Tea
Pingwu has a long history of tea cultivation and has been the "hometown of tribute tea" since ancient times; in 2009, the "Pingwu Green Tea" certification trademark was successfully registered and presented to The "Pingwu Green Tea" series of famous green teas launched on the market, such as "Zhonghua Ya", "Jiuzhai Queyu", "Maojian", and "Xueya", are famous for their smooth and elegant appearance, mellow and sweet taste, no pesticide residues, and resistance to brewing. The excellent quality is well-known and favored by consumers. Tea has no pollution, no pesticide residues, natural and pure tea quality, green tea color, mellow taste, strong aroma, resistance to brewing, and regular drinking is good for health. It is carefully made using the buds of the early spring before the Qingming Dynasty in the Qiangzhai high mountain (about 2,000 meters above sea level) tea garden in Pingwu. It is carefully made with thousands of years of tea-making experience and modern tea-making technology. Tea is naturally pure and is an ideal natural green drink.