What is the specialty of Nanchong?

What are the specialties of Nanchong?

Silk and silk products (with a history of more than 2, years, it wins the reputation of Suzhou and Hangzhou and enjoys the splendor of things. Yingshan chalk, Yingshan dried salted duck with bean jelly, Sichuan north bean jelly Nanchong Langzhong Baoning vinegar Nanchong Langzhong Zhangfei beef, winter vegetables and oranges, preserved eggs Peng 'an Heshu tofu are exclusively produced in China: Nanchong Refinery and Chemical General Factory, synthetic aviation lubricating oil No.14 and No.2, high-pressure and low-temperature pump lubricating oil for liquid nitrogen vehicles and other 16 varieties and 19 product lines.

What are the specialties in Nanchong?

Zhangfei beef and Baoning vinegar in Langzhong. Gaoping's winter dishes are three unique dishes in Nanchong, but there are also delicious bean jelly in northern Sichuan, plum bean jelly, Yang duck, and pot helmet with bean jelly in Jiqing Lane. As well as the rice noodles in Nanchong, I think they are not available in other places and are unique to Nanchong.

what is the main specialty of Nanchong?

Shunqing mutton powder Shunqing mutton powder, with a long history and fine production, is one of the famous snacks in Nanchong and even northern Sichuan. As early as the Qing Dynasty, Shunqing mutton powder was famous far and wide, and the most famous one was Zhulaogong Powder Shop. Shunqing mutton powder is made of rice flour (cooked rice flour made of rice), mutton soup and stuffing, with exquisite seasonings. It has the characteristics of three delicacies (fresh powder, fresh stuffing and fresh soup). The rice flour is fine and soft, and the stuffing tastes clear, and the soup is milky and hot. In the cold winter, eating a bowl of mutton powder can cause fever and sweating, which has a great effect on dispelling cold and dampness. Therefore, some people like to use mutton powder to treat colds. North Sichuan bean jelly has been famous in Bashu for its unique red, spicy, mellow, delicious and refreshing Sichuan style since it came out in the late Qing Dynasty. At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear bean jelly. His bean jelly was finely made, from grinding and stirring to seasoning and flavor matching. After pedestrians tasted it, they all praised it, and Xie bean jelly became famous. Later, farmer Chen Hongshun carefully studied the production technology of Xie bean jelly, took its advantages and improved it, and the production technology of Xie bean jelly was further improved. He chooses fresh white peas and grinds them with a small mill. He pays great attention to the stirring temperature. The bean jelly he makes is fine and tender, soft in strength, clear and opaque, fine and continuous, and the seasoning is more ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "North Sichuan bean jelly" spread like wildfire. When Zhu De and Luo Ruiqing, the older generation of proletarian revolutionaries, returned to Nanchong to inspect their work before their death, they deliberately tasted the bean jelly in northern Sichuan. 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 and rock sugar, and mashed garlic with selected garlic, which can be described as full of color, fragrance and taste and unique flavor. Baoning beef Baoning beef, also known as Zhang Fei beef, is a famous food in Langzhong city. It was famous far and near during the Qianlong period of the Qing Dynasty, and it has a history of more than 2 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation has been better since then, and it has never failed. Baoning beef can be divided into raw and cooked beef. Raw dry beef, also known as air-dried beef, is refined by pickling, smoking, air-drying and secret storage. Cooked beef is made of lean meat, which is refined by soaking, loosening meat, pickling, perfuming, cooking and drying. Baoning dry beef is rosy in color, moist and bright, tender in meat, tight in texture, not dry, not dry, not soft or hard. Eating it, salty and palatable, all five flavors are fragrant, and it has a strong mountain game, which is the top product for banquets and wine. Songhua preserved egg Songhua preserved egg is a famous special product in Nanchong. It adopts traditional natural raw material formula, contains no lead and harmful substances, and contains a variety of amino acids and sodium glutamate, which is weak base and nearly neutral. Nanchong preserved eggs are of excellent quality. Eggs are easy to be removed from the shell, and the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is weeping, with a little sugar heart. In recent years, it has created a colorful preserved egg with bright colors such as red, orange, yellow, green and cyan among the eggs, adding new varieties to grand banquets and craft recipes at home and abroad. In 1982, Nanchong Songhua preserved egg won the second overall score at the export food quality appraisal meeting held by Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and the foreign trade system in Luojiang, and won the first place at the Sichuan food system quality appraisal meeting. In 1984, the product was exported to the capital, and it was known as "the best preserved egg in Jialing". At present, the products are exported to Southeast Asia and other major cities in China. Baoning white sugar steamed buns Baoning white sugar steamed buns is a famous food in Langzhong city. It was created by Ha Gongkui, a technician in Qing Dynasty. According to the records of Langzhong County, "Baoning wheat flour is the most famous. It is ground from southern wheat, sifted and steamed into steamed buns, which are called steamed buns. Travelers carry thousands of miles away, although the mold is dry outside and the steam is moving, the color, fragrance, taste and shape are the same. More foreign merchants buy steamed buns as a feed than in the county. " Yingshan salted duck Yingshan salted duck was buried for thousands of years, and it was not famous until the Qing Dynasty. After the Republic of China, it was famous far and near. The production of Yingshan salted duck has its own uniqueness. Don't do it when it's right and wrong. After beginning of winter every year, beginning of spring can make it before; The second is to be picky about choosing ducks. There are three taboos: namely, avoid castrated male ducks; Avoid overwintering old ducks; Avoid weak and thin ducks. There are three choices: namely, choose the one with thick fat; Choose those with bright feathers; Choose lively and strong eaters. Third, the law is special. The production of dried salted duck has to go through many processes, such as slaughter, depilation, sealing, smoking and roasting. After being made, it is golden in color and fragrant in wax. The fourth is unique shape selection. First, the duck is round, with its head and neck turned back, like a flying fan. The second is to show your neck straight, if Kun Peng spreads his wings. This makes people smell fragrant and drool, but they love to eat. At present, Yingshan salted duck is exported to Chengdu and Chongqing, Yunnan, Guizhou, Shaanxi, Guangzhou and other places. South > >

what is the specialty of Nanchong city, Sichuan province?

Nanchong specialty

Nanchong city

Citrus is a famous historical product, so it was called Guozhou in the Tang Dynasty, and now its output ranks first in the province. It is one of the four major mulberry bases in China. Known as the "hometown of silk", twill, silk and silk were listed as tributes in the Tang Dynasty. Baoning vinegar, Shunqing winter vegetables and bristles are traditional products.

Nanchong Shilixiang tender-pointed winter vegetable: It is named because it is produced and processed in winter. It is named Shilixiang because of its strong aroma. The finished product is brown and shiny, tender and crisp, fragrant and moderately salty. The longer it is stored, the better its quality will be. The nutritional value is high.

Nanchong soft satin quilt cover: produced by Nanchong Silk Factory. It is a jacquard satin fabric with high-quality mulberry silk and silkworm as warp and viscose rayon as weft. The origin of silk has a history of more than a thousand years, and it is known as the "Silk City". Its products were listed as tributes earlier than the Tang Dynasty.

Shunqing District: It is famous for producing cocoons and oranges. The silk industry has a long history.

gaoping district is famous for producing sericulture, pigs and oranges. Nanchong tender tip, winter vegetables and braised duck are famous local products.

gaoping town: mandarin orange sauce, aromatic oil and Nanchong winter tip are famous products.

Jiangling Town: It is known as "Jiangling Thousand Trees and Oranges in Shuhan".

shigui town: sweet orange.

Jialing District: Silk and tangerine have the longest history. Pine preserved eggs are native products.

Langzhong

"Donghe Tongyou" is famous. Silk manufacturing has a history of more than 1 years, and silk and silk were listed as tributes in the Tang Dynasty. Silk, silk, quilt cover and silk carpet are mostly exported.

baoning vinegar: also known as baoning bran vinegar, this city was originally governed by baoning government, so it was named. It has specific biochemical effects and obvious benefits to human health. The vinegar was founded in the early Qing Dynasty.

Baoning Town: Baoning vinegar, Pinellia tuber, etc.

Shilong Town: Earth pottery is a traditional product.

Yingshan County

is famous for its cable yarn and hemp textiles (especially sacks).

straw hat weaving handicrafts: it is famous for Luoshi Town and Lingjiu Town.

Langchi Town: Panda toys are sold abroad. Oil tofu and salted duck are traditional well-known specialties.

baozhen temple: a specialty of traditional bamboo handicrafts.

Peng' an county

is the main producing area of silkworm cocoons and oranges in Nanchong, especially Jincheng.

ash: it is a specialty of Xiandian Township and Chating Township.

Zhoukou Town: It produces cocoons and oranges, especially Jincheng. Bai Yang comb is a traditional handicraft with a long history.

Jinping Town: It is the base of "Tianfu No.3" peanut variety.

Longcan Town: sericulture is well-known both inside and outside the province.

Fude Town: Chinese herbal medicines such as fennel and white peony root.

Yinhan Town: Bamboo handicrafts.

Yilong County

is famous for cotton, cocoon, ash and tung oil. Pickled vegetables, melons and yellow wine are local products.

Lishan town: abacus.

nanbu county

is famous for ash, tung oil and mandarin orange.

mawang township: purple cotton.

Xichong County

is famous for producing oranges, cocoons, cotton and peppers.

renhe town: firecrackers and fireworks have a long history.

Qingshi Town: Bamboo mats.

Guanwen Town: Mian Orange and Navel Orange.

what are the specialties of Nanchong?

Nanchong's specialty

Nanchong's silk, Langzhong's Zhang Fei beef and Baoning vinegar. North Sichuan bean jelly in Yingshan. Citrus, cocoon, cotton, pepper, cotton orange, navel orange sweet potato in Xichong, and fragrant peach in Gu Lou in Xichong. Organic eggs of Sophora japonica.

what are the specialties of Nanchong?

Peng' an Jincheng No.1, a high-quality citrus fruit, was bred in Peng' an County in 1972 by Sichuan Citrus Selection Cooperative Group. Because of its stable economic characteristics such as high pile, large fruit, few stones, bright color, rich juice, strong taste, slag melting, high yield, early maturity, storage resistance and strong ecological adaptability, it has ranked first in the national excellent Jincheng. Jincheng 1 has beautiful fruit shape (oblong), bright color, moderate sweetness and sourness, strong flavor, orange-red fruit surface and average fruit weight of 221.5? 245 grams, seedless or less seedless, with an average of less than 4 seeds per fruit, more than 11% of soluble solids, and higher vitamin C and sugar content than ordinary sweet oranges. The fruit is good in commodity and highly competitive in the market. Jincheng 1 has a round crown, a loose crown and a short crown, which is suitable for close planting and high yield cultivation. In 1982, he won the fourth prize of major scientific and technological achievements in Sichuan Province; In 1985, he won the National Gold Cup Award for High-quality Agricultural Products; In 1989, he won the National Gold Cup Award for High-quality Agricultural Products; In 1993, it won the international silver prize for high-quality agricultural products in Bangkok, Thailand, and sold in more than ten provinces and cities in China. South Crispy Sweet Pomelo nanbu county Crispy Sweet Pomelo is an early-maturing pomelo variety in Citrus. Beautiful fruit shape, large and thin skin, crisp residue, moderate sweetness and sourness, rich aroma, high soluble solids, less multi-core juice, rich nutrition, unique flavor and excellent quality, which are well received by consumers. In 1989, he participated in the national high-quality fruit appraisal, ranking third after Wendan and Mizhou, and was awarded the title of high-quality product by the Ministry of Agriculture. In 1993, he was awarded the Star Award for Invention and Creation by the China National Division of the United Nations Technical Information System. The Southern County Party Committee and * * * have listed crisp sweet pomelo as the pillar industry of the county's economic development, and decided to develop 1, mu of 4 million crisp sweet pomelo plants at the end of the Eighth Five-Year Plan, with a total output of 2 million kilograms and a total output value of 4 million yuan. Baoning white sugar steamed buns: Baoning white sugar steamed buns are a famous food in Langzhong city. It was created by Ha Gongkui, a technician in Qing Dynasty. According to the records of Langzhong County, "Baoning wheat flour is the most famous. It is ground from southern wheat, sifted and steamed into steamed buns, which are called steamed buns. Travelers carry thousands of miles away, although the mold is dry outside and the steam is moving, the color, fragrance, taste and shape are the same. More foreign merchants buy steamed buns as a feed than in the county. " White sugar steamed buns are now produced by more than ten pastry factories. In the competition, the quality is gradually improved, and the varieties of colors are constantly updated. In addition to mass production of small steamed buns, steamed buns with various patterns are also produced, such as Erlong Play Ball, Jiqing Carp, Birds and Animals, Tower-shaped Shoutao and so on. White sugar steamed buns are as white as snow, soft and soft, chewy and non-sticky, stored in cold food, crisp and refreshing, sweet in taste and rich in sweet osmanthus fragrance. Steamed steamed buns with white sugar have no alkaline astringency and peculiar smell of miscellaneous bacteria of ordinary Chinese steamed bread, and there is no slight acidity of western bread. Chinese and foreign people admire and beg for food. Songhua preserved egg: Songhua preserved egg is a famous product of Nanchong. It adopts traditional natural raw material formula, contains no lead and harmful substances, and contains a variety of amino acids and sodium glutamate, which is weak base and nearly neutral. Nanchong preserved eggs are of excellent quality. Eggs are easy to be removed from the shell, and the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is weeping, with a little sugar heart. In recent years, it has created a colorful preserved egg with bright colors such as red, orange, yellow, green and cyan among the eggs, adding new varieties to grand banquets and craft recipes at home and abroad. In 1982, Nanchong Songhua preserved egg won the second overall score at the export food quality appraisal meeting held by Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and the foreign trade system in Luojiang, and won the first place at the Sichuan food system quality appraisal meeting. In 1984, the product was exported to the capital, and it was known as "the best preserved egg in Jialing". At present, the products are exported to Southeast Asia and other major cities in China. Baoning beef: Baoning beef, also known as Zhangfei beef, is a famous food in Langzhong city. It was famous far and near during the Qianlong period of the Qing Dynasty, and it has a history of more than 2 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation has been better since then, and it has never failed. Baoning beef can be divided into raw and cooked beef. Raw dry beef, also known as air-dried beef, is refined by pickling, smoking, air-drying and secret storage. Cooked beef is made of lean meat, which is refined by soaking, loosening meat, pickling, perfuming, cooking and drying. Baoning dry beef is rosy in color, moist and bright, tender in meat, tight in texture, not dry, not dry, not soft or hard. Eating it, salty and palatable, all five flavors are fragrant, and it has a strong mountain game, which is the top product for banquets and wine. North Sichuan bean jelly: Since it came out in the late Qing Dynasty, North Sichuan bean jelly has enjoyed a good reputation in Bashu with its unique red, spicy, mellow, delicious and refreshing Sichuan style. >

Nanchong specialty?

Nanchong specialty:

Zhangfei beef, winter vegetables, and Yangya snacks include North Sichuan bean jelly, Guokui bean jelly, etc., Bajiao papaya, Erjing pepper, Baoning pressed wine, Langzhong Chuanmingshen, Baoning vinegar, Langzhong Camellia oleifera, Nanchong silk, southern crisp and sweet pomelo, Peng 'an Jincheng, etc., among which Zhangfei beef and winter vegetables.

North Sichuan bean jelly has been famous in Bashu for its unique red, spicy, mellow, delicious and refreshing Sichuan style since it came out in the late Qing Dynasty. At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed in Zhongdukou to sell bear bean jelly. His bean jelly was exquisitely made, from grinding and stirring to seasoning and flavor matching, and pedestrians all praised it. Xie bean jelly became famous. Later, farmer Chen Hongshun carefully studied the production technology of Xie bean jelly, took its advantages and improved it, and the production technology of Xie bean jelly was further improved. He chooses fresh white peas and grinds them with a small mill. He pays great attention to the stirring temperature. The bean jelly he makes is fine and tender, soft in strength, clear and opaque, fine and continuous, and the seasoning is more ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "North Sichuan bean jelly" spread like wildfire. When Zhu De and Luo Ruiqing, the older generation of proletarian revolutionaries, returned to Nanchong to inspect their work before their death, they deliberately tasted the bean jelly in northern Sichuan. 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 and rock sugar, and mashed garlic with selected garlic, which can be described as full of color, fragrance and taste and unique flavor. Songhua preserved egg Songhua preserved egg is a famous special product in Nanchong.