I go to school in Qingdao, and I want to bring some specialties home on May Day. What should I bring?

I go to school in Qingdao, and I want to bring some specialties home on May Day. What should I bring?

Seafood must be delicious. I go to school in Baoding. I want to bring some Baoding specialties when I go home.

1. Baoding Three Treasures Gift Box is sold in all major supermarkets, including Imperial Palace pickles series, iron ball, spring is not old.

2. Majia Laojipu’s Halal Braised Chicken won the title of Ministry of Quality Products and was rated as one of the 33 high-quality products in the country. It originated in the early Jiaqing years of the Qing Dynasty and has a history of 200 years. It is said that in the late Qing Dynasty When Li Hongzhang, the governor-general of Zhili Province, was in Baoding, he heard his subordinates talk about how delicious the braised chicken from Ma's Old Chicken Shop was, so he sent someone to buy a few. After tasting it, he felt that it was indeed well-deserved. In the early years of the Republic of China, when Cao Kun, the governor of Zhili, and Cao Rui, the provincial governor, were in Baoding, their favorite food was the braised chicken from Majia Old Chicken Shop. Feng Yuxiang, Song Zheyuan and others also felt happy eating this chicken. After liberation, when Mao Zedong came to Baoding for an inspection, he said that the braised chicken at Majia Old Chicken Shop had a unique flavor, and he ordered some to be taken back to the capital.

Ma’s Chicken Shop has moved to Lianchi South Street opposite the Great Wall Computer City. (Some are plastic-sealed, some are freshly made)

3. Gaobeidian tofu shreds and soy products series, also available in gift packs, available in supermarkets

4. Baiyangdian preserved eggs, salted duck eggs . Available in supermarkets.

5. Jujube walnuts from Tang County, Fuping

6. Strawberries and Mopan persimmons abound in the city

7. Blue Star Beer produced by San Miguel Group (Rated as Baoding City Wine), available in small packages.

8. Tianxiang Lean Milk, one of the domestic high-end catering milks, Tianxiang V Beauty, etc., are available in supermarkets and are available in holiday gift packs.

9. Miaoshi Yipin milk is one of the high-end catering milks in China and is available in supermarkets. Qingdao specialty, I go to school in Qingdao, and I want to bring something home during the Chinese New Year. What can I bring?

You can bring some Jimo old wine to your elders, which is good for the body, some Laoshan green tea, buy some vacuum-packed seafood, and share it with friends and neighbors. That’s basically it. You can’t Let's go home with a Haier refrigerator and a Hisense TV. I work in Fujian and want to bring some Fujian specialties back. What should I buy?

Tea or local farm specialties, such as dried bamboo shoots, dried mushrooms, etc. . . . . . . I am at Qingdao University and I want to bring some seafood home during the winter vacation. Where can I buy it better? Please recommend me.

If you want to buy fresh food, go to the pier and buy it directly. It is cheap and fresh. Otherwise, just go to a big mall and buy it. If your home is not far away, you can buy fresh food. If your home is far away, it is better to buy dry goods.

I am in Jiujiang and want to bring some specialties home. What are the specialties in Jiujiang?

Silverbait. Tea Cake What are the specialties of Shenzhen? I want to take some back on May Day! Now in Longgang

It is recommended to go to a local specialty store: Guangdong Specialty/Shenzhen Specialty Specialty Store (next to Shibao Department Store Building, No. 2165 Baoan South Road, Luohu District, Shenzhen) Reprint: Seasonal local specialties in Guangdong-Shenzhen: Lychee/longan fruits in June (save... I want to bring some Chongqing specialties home, but I don’t know what to buy

Some of Chongqing’s most famous cultural and dietary products. Including: Rongchang folding fans, old Sichuan lantern shadows Beef, Liangping pomelo, Sichuan embroidery, Yile brand small pieces of bacon, Huangsha white pomelo, Shixian Taibai wine, Yangjiao pear, Three Gorges stone inkstone, Yongchuan skin

Egg, coptis, Gastrodia elata, Jiangjin rice cake candy, Eucommia ulmoides, Codonopsis pilosula, Jiangjin Guanggan, Baishiyi salted duck, Longfeng cake, Hechuan peach slices, Jingjiang style pork, Revlon koji wine, Di Nu Daqu, etc.

Rongchang Craft Pottery

Chongqing Rongchang ceramics industry developed from rough pottery during the Qianlong period of the Qing Dynasty, to "mud essence" during the Xianfeng period of the Qing Dynasty, to engravings, colored glazes during the Guangxu period, and underglaze colors during the Republic of China; in terms of kiln shape, from Zengzi kiln and Tong kiln developed into stepped kilns; the fuel was mainly pine firewood. After liberation, the wood kiln developed into coal kiln. In terms of glaze application, the colored glaze decoration since the Tang and Song Dynasties was inherited, and various glaze colors were developed.

The clay used is fine and dense, has strong plasticity and good sintering performance. The made craft pottery products have a crisp and sweet sound when struck, beautiful and exquisite shape, smooth enamel, simple and generous decoration, which is both practical and beautiful.

Jiangjin Guanggan

Chong

Qingjiangjin began to cultivate Guanggan as early as the Kangxi to Qianlong years of the Qing Dynasty. It has a history of 300 years. One of the three major citrus producing areas in the country, it is known as the "Hometown of Citrus". Varieties include: Jin Orange, Pioneer Orange, Rock Tang Orange, Jinhua Orange, Spring Orange, May Red, etc. The pulp of Jincheng is tender and sludged, with moderate sweetness and sourness, strong flavor and juiciness, and a slight aroma. The fruit has more edible parts, more juice, and less seeds. Pioneer orange has a slightly lighter orange-red color, sweet and sour flavor, strong and fragrant flavor, and slightly more seeds. In addition, Jiangjin also has rock sugar mandarins and tongzi mandarins with thin skin, tender flesh and sweet taste; late-ripening sweet oranges "May Red" and Qingbo summer oranges that bloom in the first year and mature in April of the following year; some are crispy, sweet and durable. Storage and transportation

Red-skinned tangerines and yellow-skinned tangerines.

Fuling Mustard

Fuling is located at the confluence of the Yangtze River and Wujiang River. This place produces a kind of green cabbage head with well-developed stems and papillary protrusions under the petioles. During the Guangxu period of the Qing Dynasty, Qiu Shouan, a native of Fuling, opened the "Rongshengchang" sauce garden in Yichang, Hubei. The man he hired, Deng Bingcheng, selected thick-fleshed and tender green cabbage heads, let them blow in the wind until they were semi-dry, added salt, kneaded and marinated them, then used a wooden press to squeeze out the salt water and the acidic water in the vegetables, then put in the seasonings and packed them

The altar is sealed. This kind of vegetable processed with wood press is named "pickled mustard". Because of its unique flavor of crisp, tender, fresh and fragrant, it is very popular among the masses. At first, the Qiu family kept it strictly secret and made huge profits. Later, the pickling method gradually spread. By 1935, mustard workshops had spread all over Sichuan along the Yangtze River, with an annual output of 450,000 jars, of which Fuling accounted for 250,000 jars, so "Fuling mustard mustard" "The reputation grew and it has not faded to this day. Fuling pickled mustard is currently used as a gift for foreign exchanges in Chongqing, and many people at home and abroad like it very much. Spicy and refreshing, it is the first choice for meals.

Wulong Ramie

Ramie is produced in all regions of Chongqing, especially in Wulong where there are many varieties and the quality is good.

Wulong ramie has the characteristics of long fiber, strong tensile strength, elasticity, fast absorption and dispersion of moisture, strong corrosion and mildew resistance, fast heat dissipation and non-conductivity. It is an excellent raw material for the textile industry and national defense. , necessities for fishery production.

Wulong Dried Beans

Dried Beans are a famous specialty of Chongqing. According to legend, the natural spring water at the foot of Fairy Mountain is harvested and absorbed by the gentle breeze of the roaring Wujiang River. It combines hundreds of years of traditional craftsmanship to obtain nutrients. The results of health care research are finally condensed into this smooth and fragrant folk product. Spicy is the best in Sichuan cuisine. Dried lady's finger is one of Chongqing's special delicacies. It has appetizing effects and is a must-have for home travel.

Dianjiang Palm Bamboo Walking Stick

The palm bamboo walking sticks in Dianjiang, Chongqing are made from perennial palm bamboo, which are burnt, ground, polished and straightened into poles; and buffalo horns are selected. After sawing, burning, filing and polishing, the handle is made, and then the needle rod and handle are connected with silver-soldered copper turns.

Features: The product is tough and meticulous. Exquisite and practical, with golden bamboo pattern, smooth and bright, and simple color.

Sichuan long-kissed catfish

Also known as Jiangtuan. Fish meat is rich in fat, fresh and delicious, and has a good nourishing effect. "Ben Jing Fengyuan" records: "It can stimulate the appetite and reduce bladder water vapor. If the patient eats it, there is no concern about poisoning. It is also a beneficial food. "In particular, its swim bladder is particularly thick and can be dried into valuable fish maw, which has always been regarded as a delicacy.

Stone chicken

It is produced in Chengkou, Chongqing.

Also known as pheasant, stone scale, stone frog, and spiny frog. The skin of stone chicken is thin and soft, dark brown, the meat is soft and tender, sweet in nature and taste, rich in protein, calcium and other ingredients, low in fat, easy to digest, and has high nutritional value. Food can clear fire, improve eyesight, and nourish and keep fit. effect. It can be steamed, stewed, roasted or stir-fried. After ripening, the skin and flesh are black and white, and the shape and color are very similar to black fungus. The food is smooth and sweet, tender and delicate, fresh and pure in taste.

Xiangshan Honey Cake

Produced in Zhongxian County, Chongqing.

According to legend

It is said that Xiangshan honey cake is related to Bai Juyi, a poet of the Tang Dynasty. When he was young, Bai Juyi escaped from the chaos in Jiangnan and had more contact and understanding of social life and people's sufferings. He once held the rank of Hanlin bachelor, etc., but because he wrote letters to discuss politics, he offended the powerful people and was demoted to Jiangzhou Sima. Later, he was transferred to Zhongzhou as the governor. One day, he was traveling alone incognito. Because he was tired from walking, he walked into a scone shop called "Baji" and bought two scones to satisfy his hunger. However, they were very hard and unpalatable. Bai Juyi

Question: "It is said that Baji Pancakes are very famous. Why are they of such high quality?" The shop owner is a young student. He sighed and replied: "That was the fame of my parents when they were alive. I was very young when they died and did not acquire their skills, so now it has plummeted." After Bai Juyi learned about this situation, he helped The young man made a sweet and delicious honey cake. From then on, it was welcomed by customers and the business flourished. Later, in order to commemorate Bai Juyi, the people of Zhongzhou named this cake "Xiangshan Honey Cake" after the poet's nickname "Xiangshan Jushi" in his later years. Since then, it has been passed down from generation to generation and has become a popular spot among people in Zhongxian County.

Its main raw materials are flour and honey sesame oil. The preparation method is to knead the dough first and then add honey and knead it into a dough. Then, the pan is greased with oil and baked. Bright yellow in color, full of fragrance, crispy on the outside and soft and sweet on the inside, it is loved by eaters.

Liang Ciba

Produced in Chongqing.

Preparation method is divided into three steps: 1. Wash the glutinous rice, soak it in warm water for two to three hours, drain the water, put it into a rice steamer, and steam it over high heat. Cook, then put the cooked rice into the rock nest. Pound the antler mushrooms into glutinous rice cakes and cover them with a hot handkerchief. 2. Mix

sesame powder, honeyed osmanthus, white sugar, and edible pink coloring to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. Place the glutinous rice cake on the chopping board to cool, then divide it into two halves, place half on the chopping board sprinkled with soybean flour, spread it out

Flatten it into pieces, and spread the washing sand evenly on it. Cut the other half of the glutinous rice cake into pieces of similar size and thickness, cover it with sesame sugar, sprinkle it with sesame sugar, and cut it into pieces. It is characterized by good color, aroma, glutinous, soft and sweet taste, which is cool in the mouth and refreshing.

Shancheng Small Tangyuan

Shancheng Small Tangyuan is famous for its small size, thin skin, big filling, sweetness and smooth glutinousness.

First select glutinous rice with full grains, remove impurities, wash out the sediment, and soak it in clean water for 3-7 days. After the glutinous rice has swelled, stir in clean water and grind it with a stone mill. Make the rice pulp into powder, then hang it in a white cloth bag, hang it dry and set aside for later use. Choose fat and tender pork fat. Cut into particles. Stir-fry the washed black sesame seeds until the sesame seeds are fragrant

Remove from the pan, rub off the outer skin of the sesame seeds and grind them into powder. Set aside. Soak the walnut kernels in boiling water, peel them, fry them in lard until fragrant, let them cool and then crush them. Crush sugar. Mix the processed pig fat, white sugar powder, and black sesame powder and knead them into cubes, then slice them and sprinkle with walnuts, then cut them into small pieces and roll them into balls to form the center filling of glutinous rice balls. Add a little water to the dried glutinous rice flour and knead it evenly. Use your left thumb, index finger and middle finger to pinch the glutinous rice balls thinly. Place the filling center of the glutinous rice balls in the middle of the dough with your right hand.

Knead the dough to seal it and roll it into a ball. Blank. Use a large pot to boil the water in the pot. After the water boils, add the glutinous rice balls. The fire should not be too big. Add cold water at any time to adjust the water temperature so that the water does not boil. After the glutinous rice balls surface, let them float for a while and then serve them in a bowl.

Yongchuan Tempeh

Produced in Yongchuan, Chongqing. Remove the impurities and wash the soybeans with uniform particles, soak them in clean water, wait until the soybeans are swollen, have wrinkle-free skin, and have a slightly hard core, then put them in a bamboo basket

to dry in the sun. Boil the soybeans for 7 to 8 hours, and simmer for two hours, then pour out the clinker to dissipate heat. The room temperature must be controlled, and the clinker is sent to the koji chamber for natural fermentation to allow it to ferment and form cakes. After the mucor mold grows out. Also turn the fermented embryos up and down

once to promote even fermentation.

The fermentation period is generally about half a month. The length increases and decreases with the temperature. After maturity, the fermented embryo is decomposed into granules, and then mixed with salt, sorghum liquor, fermented glutinous rice, etc., and put into a sealed jar for storage. The finished product will be ready in half a year. Smooth and oily black, fragrant and loose.

Du Fu dried dates in Fengjie

Because Fengjie was called Kuizhou in the Tang Dynasty, Du Fu once lived here and planted jujube trees. The poem "Western Neighbor", hence the name. The main raw material is Yangshan fresh dates with white color and thick flesh. The processing steps are: soaking, boiling dates, soaking again, forming into greens, rock sugar, boiling, purifying, boiling syrup, boiling honey, letting stand, drying

and disinfecting. Its color is like amber, its texture is like gold thread, it is crispy on the outside and moist on the inside, mellow and sweet, and the slag is separated from the core.

Mung bean noodles

Produced in Shizhu, Chongqing.

Mung bean noodles are made from mung beans, rice, green leafy vegetables, starch, and vegetable oil

. When making, sieve out the mud and sand in the beans and then grind them. When grinding, fill the holes of the grinder to grind them slightly, then put them in a container and add water to soak them. The soaking time depends on the season: 1 day and night in winter and half a day in summer. Decanter

Remove the bean skin when removing the water. Soak the rice in water until it is crushed by hand and becomes powdery without a hard core. Drain off the water and set aside. Wash and chop the green leafy vegetables, mix them evenly with the soaked watercress and rice, then add an appropriate amount of water and grind them into a slurry, then add starch to the ground slurry and mix thoroughly. Firewood is the best. When the pan is 30% hot, brush the pan with vegetable oil mixed with water, then scoop a spoonful of mung bean milk and spread it in the iron pan. When the mung bean dough is 80% cooked, turn it over and bake it for a while, take it out and place it in

On the rice cooker, spread out the noodles one by one overlapping each other, and then cut them into uniform noodles. When eating, first put the ingredients in a bowl, then put the cut mung bean noodles into a colander, blanch them in boiling water for a few seconds, take them out and put them into a bowl before eating.

Mung bean noodles are soft but tough, light green in color, fragrant with beans and vegetable juice, rich in nutrients, high in quality and low in price.

Youyang spicy beef slices

Produced in Youyang, Chongqing. It is made of yellow beef as raw material, with salt, soybean oil, rape oil, koji wine, sugar, chili pepper, Sichuan peppercorns, and local medicinal materials and spices are selected and seasoned according to the formula proportion. During production, select leg meat, remove bones and tendons, cut into regular pieces along the fiber, rinse with water to remove blood and dirt. After boiling for 20 minutes, take it out and set aside the original soup. After the meat is cool, cut into even slices. Put various ingredients into the original soup and simmer until a certain concentration, then pour in the beef slices and cook, reduce the juice over low heat. When the juice is dry, take it out of the pot, then pour in the cold cooked meat slices and heat it up. Fry in a pan with edible vegetable oil. When the mixture is moderately browned, take it out and cool it. Spread evenly with spices to get the finished product. The appearance is purple-red and bright, spicy and spicy, crispy, thin and not tooth-filling, has a long chewing taste, is appetizing and attracts food, and has a long shelf life.

Yongchuan Sausage

Wash Junzhen fresh pork with warm water, cut the lean meat into dices the size of peas, and the fat meat dices

are about lean dices half the size, then add the ingredients and mix to marinate. Add salt, white wine, pepper powder, ginger powder and other spices to the meat and mix well. It can be poured into selected and washed pig casings. When stuffing, use a needle to prick the casing to expel air

and make a knot every 12 to 15 centimeters. The filled sausages are washed with warm water, hung on a bamboo pole, and baked on a fire kang for two days. When baking, turn it in time and keep the temperature of the kang at about 600C to prevent oil from running out. Processed sausages should be dry, firm and elastic, with bright red or dark red color for lean meat and milky white and transparent color for fat meat. The finished product is distinctly red and white, delicious and refreshing, and is suitable with food and wine.

Jiangbei Bear Duck

Produced in Chongqing.

江

Bei Xiong Duck began in the reign of Emperor Xuan of the Qing Dynasty.

At that time, there was a small vendor named Xiong and Hanjiang in Jiangbei, Chongqing, who often sold smoked duck in the streets and alleys. The duck he made was golden in color, tender in texture, and delicious.

It was very popular among eaters. By the 1940s, many pubs and restaurants were vying to place orders with Xiong Hanjiang. From then on, Jiangbei Bear Duck became famous, business was booming, and many traders imitated it. In order to maintain his reputation, Xiong Hanjiang cut three characters "Xiong Hanjiang" out of gold paper and pasted them in the glass cabinet. Therefore, it is also known as "Xiong Hanjiang".

This kind of duck has a beautiful appearance, a shiny oval shape, a dark brown or brown surface, crispy skin and tender meat; after cutting, the inner meat is light red, the fat is light yellow, and the layers are distinct; when eaten, It is fragrant and refreshing, with a rich aftertaste, and has the unique flavor of Sichuan roast duck.

Baishiyi Salted Duck

Produced in Ba County, Chongqing.

Baishiyi salted duck is produced in Baishiyi, Ba County, a suburb of Chongqing. At first, the salted duck was mostly processed at home. The products were mainly sold to local pubs, etc., and were later sold to large and small pubs and docks in Chongqing.

White

Shiyi Salted Duck has strict selection of ingredients, fine production and unique formula. This kind of salted duck is made from about two and a half kilograms of fat duck produced that year. After being slaughtered, stripped, and eviscerated, it is exposed to dryness and then seasoned with salt, Sichuan peppercorns, pepper, star anise, and white sugar. Pickle repeatedly with more than ten kinds of seasonings such as duck, spikenard, etc., for 18 to 20 hours in summer and 35 to 40 hours in winter; wipe off the dirt from the pickled duck,

use bamboo slices to open it, and Air-dry for 3 to 4 hours in summer and about 8 to 10 hours in winter; then, ignite the chaff and bake it for 40 to 50 minutes. After baking, apply sesame oil on the outside and package it.

Leave the factory Sale. Since this kind of salted duck is half-cooked, it is not suitable to be stored for a long time. It can be stored for half a month to a month in winter; it can only be stored for about two days in dog days.

Baishiyi Salted Duck is shaped like a cattail leaf, golden in color, fragrant and delicious, with an endless aftertaste. There are many ways to eat it, including steaming, boiling and stir-frying, all of which are delicious.

Jiangjin Baijiu

Produced in Jiangjin, Chongqing.

First, soak the whole grains of sorghum in boiling water, cook to gelatinize it, and let it cool; then culture the bacteria to saccharify, continue the fermentation, and distill the wine at regular intervals at a constant temperature; then it is aged and esterified to make the wine more mellow and plump. ; Final inspection, blending and bottling. The entire process implements the three requirements of uniformity, transparency and adaptability. The wine is clear and transparent, pure and free of impurities, mellow and fragrant, with a sweet aftertaste

Yongchuan Sorghum Liquor

Produced in Yongchuan, Chongqing.

Select high-quality sorghum, and then soak it in clean boiling water. After initial steaming, simmering and re-steaming, appropriate amount of medicinal koji is used to cultivate bacteria. The large bottom sorghum is added to the continued sorghum and mixed with mud to seal it. The solid is fermented at low temperature and slow fire Distill, cut off the ends during filtration, inspect the resulting wine, seal it in an earthen jar and store it for half a year to one year, and then filter and blend it. The wine is colorless and transparent, with no precipitation, pure and mild ester aroma, mellow, sweet and soft, refreshing and delicious.

Tianfu Peanuts

Produced in Jiangjin, Chongqing.

"Tianfu Peanut" looks like an eagle's beak, with a thin body and a hunchback. The processing and production of Tianfu peanuts requires nine steps, including raw material selection, soaking, washing, salt boiling, kang baking, selection, packaging, sealing, and warehousing, all of which are indispensable. The particles are basically the same size, evenly salty, crispy and delicious, and rich in nutrients. The nuts are red in color and have white flesh. They are made in a unique way and are of excellent quality.

Du Fu dried jujubes in Fengjie

Because

Fengjie was called Kuizhou in the Tang Dynasty. Du Fu once lived here and planted jujube trees. The poem "Western Neighbor", hence the name. The main raw material is Yangshan fresh jujube with white color and thick flesh. The processing steps are: soaking, boiling the jujube

Soaking again, forming into a blank, rock sugar, boiling, purifying, boiling the syrup, boiling the honey, letting it stand, drying and disinfecting. Its color is like amber, its texture is like gold thread, it is crispy on the outside and moist on the inside, mellow and sweet, and the slag is separated from the core.

Dianjiang pickled melon

Produced in Dianjiang, Chongqing.

Using

local high-quality flower melons and homemade wheat sauce as raw materials, the flower melons are punched in advance and pickled in lime brine to form melon embryos. Then put the melon base, Quhuang, and refined salt into the vat at the same time in batches. Pour the vat and smooth the melon every day to make the surface appear candied dates. At this time

The koji yellow has also been gelatinized. After being exposed to the sun and night dew, it is fermented at room temperature to promote the decomposition of koji enzyme; the melon body is fully dehydrated and expelled from the brine, and the sauce is absorbed and interspersed. The melon body shrinks due to the discharge of brine. It also expands by inhaling the sauce. After about two months,

the melon sauce is cooked and the finished product is ready.

Dianjiang horn smoking set

Produced in Dianjiang, Chongqing.

This smoking set was created in the early years of the Republic of China, when cigarettes appeared on the market. The craftsmen who originally made hookahs for smoking shredded tobacco adapted to market changes and the needs of smokers and created long and short hookahs that combined horn, bamboo and copper. The tobacco stick came out and became quite popular. Solid texture, beautiful shape, fine production, bright color, small and exquisite, light and practical.

Red plum

Produced in Qijiang, Chongqing.

Red

Plums are widely used, both edible and medicinal. The fruit contains citric acid, stearic acid and vitamin C. Plums can be processed into tangerine peel plums, dried plums, dried sugar plums, candied black plums, juice plums and other fruits, which are good raw materials for preparing refreshing drinks in summer.

Immature plums contain picric acid, hydrogen acid and other substances, which have medical value and can treat internal and external symptoms. Black plum is used as an astringent, can treat dysentery, vomiting, and relieve fever. The fertilizer inside the decoction can repel roundworms and can also be used as a dyeing medium. The ears are large, the nucleus is small, the flesh is thick, and the quality is good.

Fengdu mustard

Produced in Fengdu, Chongqing.

It is made from green cabbage heads, which have fat, tender and juicy tuber-shaped stems, commonly known as cabbage heads

. The processing method is to select tender, good-shaped and fresh green cabbage heads, peel, skewer, dry, pickle, store, pickle again, press, trim, pick tendons, shape, grade, wash and mix. It is made through processes such as materials, loading and sealing.

Trim and shape, filter the salt water, then mix with salt, fine sea pepper noodles, Amomum villosum, white pepper, star anise, kaempferia, fennel, licorice, dried ginger, Sichuan pepper and other rare plant spice powders, and seal in a pottery jar for fermentation. Product color

The color of the product is green, the spicy powder is bright red, the shape is uniform, the texture is crisp and tender, the aroma is rich, the saltiness is light and palatable, it is not soft after being cooked, and it becomes more fragrant after being stored for a long time. The nutritional value is very high. Helps digestion, relieves greasiness, and increases appetite.

Kaixian Spicy Doubanjiang

Produced

in Kaixian, Chongqing. Wash the high-quality aged broad beans and fry them briefly in a pot, then soak them in water for 10 hours. Peel off the shells, sprinkle in flour and mix well. Steam the beans thoroughly over high heat in a cage. After taking it out of the cage, spread it out in a dustpan, let it cool and then cover it with yellow wattle leaves or other leaves, and then let it ferment naturally for a week in a hot and humid environment. When a dense layer of "yellow coating" forms on the surface, dry the beans with yellow coating in the sun. Add refined salt, white sugar, white wine, minced ginger, minced garlic, Sichuan peppercorns, cold boiled water, minced fresh red pepper and lettuce seed oil into a basin, mix well, put it into a jar and put it into an airtight anaerobic "urn" "After fermentation for more than two months, it becomes a spicy bean paste with a unique flavor, which can be used at any time and is durable in storage. Golden color

Red, spicy and mellow, fresh and salty taste, moist and bright oil, wonderful flavor, widely used in various cold and hot dishes and snacks.

Pickled pepper chicken feet

Pickled pepper chicken feet is one of the most popular snacks in recent years. It is famous for

its spicy and nutritious taste, tough skin and fragrant meat. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation. The production process is very particular, so that the spicy taste of the pickled pepper can penetrate into the chicken feet. The authentic chicken feet with pickled peppers are plump and white, and the bones and flesh are fragrant when chewed, which has a strong flavor-enhancing effect.

Golden Horn Brand Old Sichuan Spiced Beef Jerky: Founded in 1937.

Baishiyi Salted Duck: named after being produced in Baishiyi Town, Ba County, it has a history of more than 100 years.

Shuangjiang brand Bear Duck: produced by Chongqing Jiangbei District Food Company Bear Duck Factory. Founded in 1909

Yongchuan preserved eggs: Created during the Daoguang period of the Qing Dynasty

Jiangjin rice candy: "Rose brand" and "Lotus brand" are traditional specialty products with a history of nearly a hundred years The product is a famous brand

Belson brand strange-flavored peanuts: produced by Chongqing Jiamei Food Factory after improving its technology

Sanjiang brand Hechuan peach slices: produced by Hechuan peach slices factory. It has a history of more than 140 years

Liantong brand winter melon strips: produced by Chongqing Baoding Food Factory.

Diehua brand strange-flavored beans: produced by Beibei Jinyun Food Factory.

Peanut Sticky: It is a famous snack food in Chongqing with a long history.

Mudong Sun-dried Dates: Founded in Mudong Town, Ba County, Chongqing more than 100 years ago.

White orange candy: It is a traditional local specialty of Hechuan.

Cream walnut cake: It is a traditional specialty product of Chongqing Guanshengyuan. It was famous in the mountain city as early as the 1930s.

Huagan: It is a traditional snack in Tongliang County with a history of more than 100 years. Its original name is "Orchid Root"

Pretzel and salt sesame cake: also known as sesame cake, it is a traditional snack with a long history. A famous product among Sichuan pastries

Fermented glutinous rice twists: This product is shaped like a thick rope, brown in color, beautiful in shape, and crispy in texture.

Laitao Su: formerly known as Leitou Su, it is a traditional snack in Chongqing and was created in the 1920s.

Fish Skin Peanuts: This product is crispy on the outside, moderately sweet and salty, crispy and delicious.

Sweet potato candy: This product is crispy and sweet. It used to be a common sweet food for local people during the Spring Festival.

Yuenan bubble gum: It is a famous specialty of Chongqing with a history of more than 100 years.

Dragon and Phoenix Cake: Dragon and Phoenix Cake is a representative sugar-coated snack among Sichuan-style pastries, with a history of more than 600 years.

Jiangbei Corn Vermicelli: Adopted by Chongqing Yubei Kanghua Grain and Oil Food Factory Made with the latest technology. I am on a business trip in Tonghua and want to bring some specialties home. What specialties are there? Where can I buy them?

Ginseng is OK and can be bought on the third floor of the market or in the underground mall of Laozhan.

Snow frog oil is also a good choice. It is an authentic wood frog and is great as a gift or for your own use. I am not from Qingdao but go to school in Qingdao. I forgot my ID card at home and wanted to take the train home on October 1.

You can book tickets online and apply for a temporary ID card at the train station. Temporary ID cards are available at the station. At the window where you can apply for a certificate, you only need your ID number. . .