Mianyang, one of the traditional famous foods of the Han nationality, has a history of 1800 years. According to legend, during the Three Kingdoms period, Liu Zhang, the owner of Shu, and Liu Bei, who had just entered Shu, met in Dongshan, Fucheng (now Mianyang, Sichuan). Liu Bei had long heard that Sichuanese are good at cooking, so he suggested trying local food. So Liu Zhang ordered his men to call housewives up the hill to cook this good dish.
Before the table is served, Liu Bei and others will smell a spicy taste. I finished eating in a short time. After dinner, Liu Bei suddenly woke up and all his people were in high spirits. Looking up and down, Liu Bei could not help clapping his hands and praising the sound of water, fertilizer and rice and the flute. Later, Sichuan folk rushed to imitate. Authentic Mianyang rice noodles are divided into three categories: red soup, clear soup and inverted soup.
2. Guo Kui
? Oil-spinning pot-kui: There is a "longan" in the middle, which is similar to the head of the pot-kui. Pull the longan out and let it out. The whole pot helmet is unscrewed layer by layer without breaking, and the pot helmet is crisp layer by layer; Mixed hall pot helmet: it is characterized by soaking, pot helmet soaking high; Crispy pot helmet: famous for its fragrance, various fillings, red seal on the pot helmet, shiny and shiny; In addition, there are sesame pot helmets, glutinous rice pot helmets, bacon or braised pork pot helmets, and pot helmets with various tastes and meat stuffing, with more than 20 varieties. Its unique flavor and regional characteristics will attract many local and foreign diners. 3. Zitong Tablet Powder
The color is tender, smooth and elastic, neat and distinct, and the ingredients are exquisite when eating, and there are spicy and hot seasonings. If douchi sauce, nest oil and high vinegar, pepper sesame oil and garlic mustard are poured on it, it will taste green and moist, spicy and delicious, and it will be flexible and cool to chew, suitable for both cold and heat, fresh and refreshing, suitable for yin and yang and unique in flavor. Because only the powder made of Zitong water has strength, continuous shaking and soft taste, which is a must for Zitong.
4. Zitong shortbread
Commonly known as "crispy". Its birthplace is Xuzhou and Zitong, so it is also called Xuzhou shortbread, which has a long history and was founded in Tianbao period of Tang Dynasty. It is said that when Li Longji, Emperor Xuanzong of the Tang Dynasty, entered Shu, he went to Zitongge Store, where local officials presented shortcakes. Xuanzong tasted it with great praise, and later entered the court and became a tribute cake, thus becoming famous in Shu and becoming a traditional cake.
Zitong shortcake is mainly made of wheat flour, lard, primary sugar, sesame and so on. , using traditional technology and unique formula. Charcoal fire was used in the past, but now it is baked in an infrared oven. It has the characteristics of full moon shape, light yellow color, bright luster, uniform and clear lines, crispy and delicious, slag melting at the entrance and elegant aftertaste.
5. Platycodon grandiflorum Zitong
The origin of Zitong Platycodon grandiflorum is the administrative area under the jurisdiction of Zitong County, Sichuan Province. Zitong Platycodon grandiflorum is the best quality among Sichuan Platycodon grandiflorum, which has been planted for more than 300 years. The medical profession calls Zitong Platycodon grandiflorum "Zi Ju" and Zitong Platycodon grandiflorum "Hometown". In 20 13, the planting area of Platycodon grandiflorum in Zitong reached 1. 1.6 million mu, driving 32 towns 1.75 million growers and 1.28 villages in the county.
Zitong is known as the "Health Base of China" and the famous "Hometown of Chinese Medicinal Materials". Its unique natural and humanistic environment has bred many characteristic Chinese herbal medicines represented by Zitong Platycodon grandiflorum.