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wholesale costume jewelry from bali Some of Chongqing's particularly famous culture and food products. Including: Rongchang folding fan, old Sichuan lantern beef, Liang Ping pomelo, Shu embroidery, Yile brand small pieces of bacon, yellow sand and white pomelo, Shixian Tai Baijiu, Yangjiao pear, Three Gorges stone, Yongchuan skin n eggs, Coptis chinensis, Gastrodia , Jiangjin Rice Candy, Eucommia, Codonopsis, Jiangjin Candida, Baishi Yibu Duck, Dragon and Phoenix Cake, Hechuan Peach Pine, Beijing Sauce Wind Meat, Luhua Nongqu wine, flute girl Daqu and so on.

Rongchang craft pottery
The Chongqing Rongchang Ceramics Industry developed from the rough pottery during the Qianlong of the Qing Dynasty to the "mud" in Xianfeng during the Qing Dynasty, and then developed to the carved flowers, color glaze and The underglaze lottery during the Republic of China; on the shape of the kiln, it developed from Xunzi kiln and Tongyao to staircase kiln; fuel was mainly pine firewood. After liberation, it developed from Chai Kiln to a coal kiln. In terms of glazing, the color glaze decoration since the Tang and Song dynasties has developed a variety of glaze.
The pottery used is delicate and dense, with strong plasticity, good sintering performance.
Jiangjin Candida
The
It Qingjiangjin started to cultivate Guangyan during the Kangxi to Qianlong period of the Qing Dynasty. It has a history of 300 years. , Known as the "Hometown of Citrus". The varieties are: Jin Orange, Pioneer Orange, Rock Sugar,
Jinhua Orange, Chun Orange, May Red and so on. Jin Orange flesh is tender and scum, moderate sweet and sour, thick juice, slightly aroma. There are many fruits, more juice, and less seeds. Pioneer orange -fruity orange red is slightly light, flavorful and sweet, strong flavor
gas, there are slightly more seeds. In addition, Jiangjin also has thin skin and tenderness, sweet -flavored rock sugar mandarin and tungzi mandarin; the first year of flowering and mature sweet orange "May Red" and Qingbo Xia Orange, which is mature in April of the following year;
of the storage transportation and transportation.
Fuling mustard
Fuling is located where the Yangtze River and the Wujiang River meet. The stems are developed here, and a milk -like green head under the petiole. During the Guangxu period of the Qing Dynasty, the Fuling people Qiu Shou'an
The "Rongshengchang" sauce garden was opened in Yichang, Hubei. The guy he hired Deng Bingcheng chose the thick and tender green vegetable head, let the wind blow to semi -dried, add salt to marinate, and then squeeze the salt water and acid water in the vegetables, then put it on the
The altar seal. This kind of dishes processed with wood must be named "mustard." Because it has a unique flavor of crispy, tender, fresh, and fragrant, it is very popular with the masses. At first the Qiu family was strictly confidential and the profit was thick. Later, the marinating method gradually spread.
By 1935, the mustard workshop had spread along the Yangtze River in Sichuan, with an annual output of 450,000 altars, of which Fuling accounted for 250,000 altars. Zhen has not declined so far. Fuling mustard is currently doing gifts for Chongqing's
Is. Many people at home and abroad like it. With spicy, refreshing as the first choice for meals.
Wulong ramie
Thema in various areas of Chongqing, especially Wulong has more planting and good quality.
Wulong racket has a long fiber, strong tensile, elastic, absorbing and emitting fast moisture, strong corrosion resistance and mildew, fast heat dissipation and non -conductive. Must -like.
Wusong Sheep Dried Dried
Stayhorn Dried is Chongqing's well -known specialty, legendary natural spring water under the fairy mountains, the surging Wujiang leisurely breeze, remittance for hundreds of years This cool and fragrant folk quality. Sichuan flavors are spicy in the world, and the dry beans are one of the characteristic and delicious representatives of Chongqing. It has appetizers and other effects and is a must -have for home tourism.
This brown bamboo cane
The brown bamboo cane in Chongqing padding rivers is selected for perennial brown bamboo, which is burned, polished, polished, and town straight rods; , Polish into the handle, and then connect with a silver -welded copper knife pole and handle.
The characteristic: the product is tough and delicate. Applicable, golden silk bamboo pattern, smooth and bright, simple in color.
Sichuan long kiss
is also known as Jiang Tuan. The fish is fat and fat, fresh and delicious, and has a good nourishing effect. . "Especially its puppets are particularly fat, and they can be made into precious fish belly, and they have always been regarded as treasures in the dishes.
The stone chicken
Plash at the mouth of Chongqing City.
also known as pheasant, stone scale, stone frog, spiny frog. The skin of the stone chicken is soft, black, soft and tender, sweet and flat, rich in protein, calcium and other ingredients. effect. Steam, stew, boil, and fry. After cooked, the flesh is black and white, and the shape and color are very like black fungus. The food is smooth and sweet, tender and delicate, and the fresh taste is pure.
Xiangshan honey cake
Puk in Zhongxian County, Chongqing.
phase
passed, Xiangshan honey cake is related to the Tang Dynasty poet Bai Juyi. Bai Juyi, who was young, had avoided chaos in Jiangnan, and had more contact and understanding of social life and people's suffering. He had been a bachelor's job in Hanlin. Because of his writing, he offended the right to commit politics and offended the right to
. One day, he made a micro -service visit by himself. Because of his lack, he picked up a barbecue shop called "Ba Ji" and bought two barbecue cakes to fill his hunger, but it was very hard and uncomfortable. : "The legendary Bazhi barbecue is quite famous. Why is it so quality?" The owner was a small post. He sighed and replied, "That's the fame of father and mother. When I died, I was very young and did not get their skills, so now I have been
. After Bai Juyi knows this situation, I helped the small backbone to make production production. Out of a sweet honey cake, since then, it is welcomed by customers and has done business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou used poets in their later years
"Xiangshan Jushi" named "Xiangshan Honey Cake". From then on, it has been passed down from generation to generation and has become a popular point for people in Zhongxian.
. Its main raw materials are flour and honey sesame oil. The production method is to put the bee and knead into embryos first with the dough. Then, the oil was baked by the oil. The color is yellow and bright, the fragrance is overflowing, the mouth is crispy and crispy, and the inside is soft and sweet, and the eaters are loved.
ryle
Plash in Chongqing.

The method of divide the method: 1. Wash the glutinous rice, soak in warm water for two or three hours, control the water and put it in the rice dumplings, steam it with high heat, and then cooked cooked. Put the rice in the stone reef nest. The savage is made up, covering the hot Pozi. 2. Mix the
This, honey osmanthus, white sugar, and edible peachy to make sesame sugar. Fry the soybeans and grind them into powder. 3. After cooling on the chopping board, it is divided into half, half of the chopping board with soybean flour, stall
The open pressure flat tablets, and wipe the sand washing evenly. Cover the other half into a piece of sizes and thickness, cover it on it, and then sprinkle the sesame sugar on the surface, and cut it into pieces. It is characterized by good color and fragrance, soft and sweet, and enters
cool mouths and refreshing.
The small dumplings of the mountain city
The small dumplings of the mountain city are famous for their small and exquisite, large skin filling, sweet and smooth and glutinous.
In the glutinous rice full of granules first, remove the impurities to buy pure sediment, use
to soak in water for 3-7 days, wait for the glutinous rice to bubble, stir with water, grind it into powder rice slurry, and then use stones to form powder rice slurry. Then Sling with white cloth bags and dried. Choose fat tender pupa oil. Cut into particles. Fry the cleaned black sesame seeds until the sesame seeds are out
This fragrance out of the pan, rub the outer skin sesame seeds to roll the hair. Walnut kernels are soaked in boiling water and peeled, and lard fry crispy fragrance, cools down. The sugar is crushed. Mix the processed lard oil, sugar powder, and black sesame powder, make it into
squares, sliced ​​with walnut kernels, and then cut into small pieces, rubbing into a dumplings. Add a little water to the dried dumplings with a little water. Use your left thumb, index finger, and middle finger to pinch the dumpling noodles thinly. Put the dumplings stuffing with the right hand in the middle of the dumplings in the middle of the dumplings. Boil the water inside the pot with a large pot, and turn the dumplings after boiling the water. The fire should not be too large, add cold water to adjust the water temperature at any time to make the water not toss. After the dumplings float on the water, it floats a little
In the bowls can be served.
Yongchuan tempeh
Puk in Yongchuan, Chongqing. Wash the beans with uniform granules, soak them in water, and soak until the soybeans are swollen without wrinkles and slightly hard -hearted. After 7 to 8 hours, after two hours of covering, pour the clinker to heat the heat. To grasp the room temperature, send the clinker into the chamber to ferment naturally, so that it can ferment the cake. After Mentami grows out. Also down and down
This fermentation embryo once, promoting the fermentation uniformly. The fermentation period is generally about half a month. The length and shortness increase or decrease with the temperature. The mature fermented embryo is decomposed into granular shapes, and then mixed with salt, sorghum liquor, and gardenia, and mixed well. Black oil and black, fragrant fragrance, scum, residue and sweetness.
The dates in Du Fu in Fengjie
I because the Fengjie was known in the Tang Dynasty in the Tang Dynasty, Du Fu once lived here, planted jujube trees, and there was a verse of "Putting in front of the hall
is neighboring to the west". Essence The main ingredients are white and thick Yangshan fresh dates. The processing process is: soak and cook dates and soak them into rock sugar boiling. Pure syrup Boil honey and dry it. Its color looks like amber, with golden silk, crispy internal and containing, mellow and refreshing, and dregs from the nucleus.
mung bean noodles
Puk in Chongqing Shizhu.
The mung bean noodles are made of mung beans, rice, green leafy vegetables, and starch, starch, vegetable oil
as the raw material. During the production, the mud and sand in the beans are grinded after the beans. The grinding pores are filled when grinding to make it grind a slightly broken, and then add water to the container and soak it in water. The soaking time depends on the season: 1 day and night in winter, half a day in summer.去
Set the bean skin when removing water. The rice is soaked in water to twist it with a pink -shaped without hard heart, and removes the water for later use. Wash and chop the green leaf vegetables, mix well with the soaked Douban and rice, then grind it with an appropriate amount of water, and then add starch to the slurry of the
. The firewood is the best. When the flat pot is 30 % hot, use the vegetable oil of the water to brush the pan again, then scoop a spoonful of mung soybean milk, spread it in the iron pot, wait for the mung bean noodles to mature, and then roast it for a while, put it in
tarly, the overlapping stalls are dried, and then cut into uniform noodles. When you eat, put the ingredients in the bowl first, then put the cut mung bean noodles into the colander, put it in boiling water for a few seconds, remove it and put it into the bowl to eat.
The mung bean noodles are soft and tough, tender and green, with the fragrance of beans and vegetable juice, rich in nutrition, and cheap material.
The hot beef slices of Puyang

It is based on yellow beef as the raw material, with salt, soybean oil, vegetable oil, alcohol, sugar, pepper, pepper, and pepper, and use local medicinal materials and spices to season according to the formula ratio. During the production, the legs are meaty and bone,
This fiber is cut into regular meat pieces, rinsed with water, removes blood and dirt. After cooking the red for 20 minutes, remove it for 20 minutes, and the original soup is waiting. After the meat is cold, cut into uniform meat slices. Put a variety of ingredients in the original soup until a certain concentration, then pour
The cooked in the beef slices, collect the juice when the juice is cleaned, then pour the cold cooked meat slices into the hot edible vegetable oil Fry in the pot, take out the cooling when the scorching is moderate, and apply it evenly with the spice to get the finished product. The appearance is purple and thoroughly
bright, both spicy, crispy and crispy, thin and non -teeth, long chewing flavor, appetizing and seductive, and long preservation period.
e sausage
This needle fresh pork is washed with warm water, lean meat is cut into a bean -sized meat diced, fat meat grains
is about half of lean grains, and then marinated with ingredients. Add salt, liquor, pepper powder, ginger powder and other spices to the meat, mix well. You can irrigate the selected and cleaned pork casing. When filling, you should use acupuncture cassettes to discharge the empty
gas, and pierce 1 section every 12 to 15 cm. Wash the sausage, wash it with warm water, hang it on the bamboo pole, and bake it for two days. When baking, turn it in time and keep the temperature of about 600c to prevent running oil. The processed
The sausages should be dry, strong and elastic, the lean meat color is bright red or dark red, and the fat color is milky and transparent. The finished products are red and white, fresh and refreshing.
Jiangbei Bear Ducks
Plash in Chongqing.
Jiang
Ne bear ducks started in the unified year of Qingxuan. At that time, there was a hawker named Xiong named Hanyu in the north of Chongqing Jiang. He often sold smoked ducks at the end of the streets. The duck he made is golden, soft and tender, refreshing, and
is very popular with eater. By the 1940s, many taverns and restaurants scrambled to order Xiong Hanjiang. Since then, Jiangbei bear ducks are famous for a while, business is booming, and vendors imitators are crowded. In order to maintain the reputation of
, Xiong Hanjiang was cut into three large characters of "Xiong Hanjiang" and pasted in the glass cabinet. Therefore, it is also known as the "golden bear duck".
This duck has a beautiful appearance, bright and oval, with dark brown or tea color, crispy skin and tenderness; after cutting, the inner flesh is red, fat is light yellow, and the layers are clear; The aftertaste is rich and has the unique flavor of Sichuan -flavored roast duck.
Thebaiban duck
Puk in Pakistani Prefecture in Chongqing.
The Baishi Yiban duck was originally produced in Baishi, Baishi County, Chongqing City. The earliest family processing board ducks, the main products of the product were facing the local tavern, etc., and later they gradually sold all over the Chongqing tavern and docks.
White
The city ducks are strict, fine production, and unique formula. This kind of board duck is used as the raw material for the two and a half pounds of fat ducks produced in the year. After slaughtering, hairy fading, and viscera, expose dry water, and then use
Wait for more than ten kinds of spices to pickle repeatedly, marinate in summer for 18 to 20 hours, and 35 to 40 hours in winter; wipe the pickled ducks away from the dirt,
Plery with bamboo slices and air dry, 3 to 4 in summer, 3 to 4 in summer, 3 to 4 In an hour, it is about 8 to 10 hours in winter; then, the grain shell is baked for 40 to 50 minutes. After baking, apply sesame oil and pack it. Because this kind of plate duck is semi -mature, it is not advisable to store for a long time. It can be stored in winter for half a month to one month; Futian can only store for about two days.
Net duck -shaped in the white city, the color is golden, the fragrance is delicious, and the aftertaste is endless. There are many ways to eat, steamed, boiled, and stir -fried.
Jiangjin liquor
Puk in Chongqing Jiangjin.
Soak the whole grain of sorghum with boiling water, paddish it, and cool it; then cultivate fungic glyching, continuously fermented, and regularly distilled the wine; , By blending, bottle. Three requirements of the whole process are uniform, transparent, and suitable. The liquor is clear and transparent, pure and non -miscellaneous, mellow and fragrant.
In the high -quality sorghum, and then soak it with clean boiling water. After the initial steaming, stuffy water and re -steaming, the amount of bacteria is cultivated in an appropriate amount of medicine. Time to cut off the end, test the liquor of wine, seal it in the tile altar for half a year to one year, and then filter and blend. The liquor is colorless and transparent, no sedimentation acrobatics, pure and harmonious ester, sweet and soft, clean and delicious.
The peanuts
Puk in Chongqing Jiangjin.
"Tianfu Peanut" is like an eagle mouth, thin, Luo pot waist. Machining and production of Tianfu peanuts must be selected, soaked, washed, washed, salt, baked, selected, packaged, sealing, and inlett in the warehouse. It is indispensable. The size of the particles is basically the same, salty and uniform, crispy and delicious, and rich in nutrition. Guarren red clothes and white meat, unique and excellent quality.
The dates in Du Fu
because of
The is known as Lizhou in the Tang Dynasty. Du Fu once lived here and planted jujube trees. Essence The main ingredients are white and thick yangshan fresh dates. The processing process is: soak the boiled dates
make and then soak into rock sugar boiling. Its color looks like amber, with golden silk, crispy internal and containing, mellow and refreshing, and dregs from the nucleus.
This jelly croissance
Puk in Chongqing Pongjiang.
The
The local high -quality flower melon and homemade wheat sauce as the raw material. Select the pipeline pores in advance, and marinate the lime and salt water to make melon embryos. Then lower the cylinder in batches at the same time, pour the cylinder and pour the melon daily, so that the surface shows jujube patterns. At this time,
Qu Huang has also passed down, exposed to daily sun and night, and fermented at room temperature to promote the decomposition of curv enlargement. The melon is shrinking due to halogen. It swells with inhalation of sauce. About two months later,
is cooked with melon sauce, which is the finished product.
Mujiang cotton fume
Puned in Chongqing Pongjiang.
The smoke was founded in the early years of the Republic of China. At that time, cigarettes appeared on the market. The original production of water bags required to use smoke to cigarettes to meet the needs of market changes and smokers. , Popular. The texture is solid, the shape is beautiful, the production is fine, the color is fast, the small and exquisite, and the lightweight.
The red plum
Puration in Chongqing Yijiang.
red
Mi plum is widely used, edible, or medicinal. Fruit contains citric acid, metrophic acid and vitamin C. Plum fruits can be processed into fruits such as Chenpi, dried plums, dried sugar, sugar, and plums. It is a good raw material for preparing cool beverages in summer.
Suged plum fruit contains bitter acid, hydrogen acid and other substances. It has medical value in medicine and can cure the symptoms of internal and external internal and external. Black medicine is a convergent, which can cure dysentery, vomiting, and relieve heat. Folding the fertilizer can be driven by the dye, and it can also be dyed
. Large ear, small nuclear, thick meat, and excellent quality.
Fendu mustard
Puk in Chongqing Fengdu.
This with green vegetables as raw materials. This kind of vegetable head is hypertrophy, soft, juicy tumor -shaped stems, commonly known as vegetables
head. Its processing method is a selection of tender, shape, and fresh green vegetable heads. It is peeled, wearing, drying, marinating, picking, re -marinating, pressing, trimming, plastic surgery, hierarchical, washing, mixing, mixing, mixing, mixing, mixing, mixing, mixing, mixing, mixing, mixing Materials, installation, sealing and other processes
. Pruning and shaping, filtering salt water, and then mixing with salt, superior sea pepper noodles, amomum, white pepper, star anise, Shannai, fennel, licorice, dried ginger, peppercorns and other precious plant spice powder, entered the pottery altar and fermented. Product color
Zeqing green, hot powder red, uniform in shape, crispy texture, rich flavor, salty mouth, not soft, and more fragrant in the pan. High nutritional value. It helps digestion, greasy, and appetite.
The spicy bean sauce in Kaixian County

Wash the high -quality aged silkworm beans in the pan and stir -fry, soak them in water for 10 hours, peel the peel, sprinkle with flour and mix well, and steam the beans with a high fire. Pour out the cage in the dustpan and spread it out. After cooling, it is covered with yellow -Jing leaves or other leaves on it, and then naturally fermented in a humid and humid environment for a week. When the surface is generated, a dense "yellow clothing" is generated, and the beans with yellow clothes will be exposed to dry. Add fine salt, white sugar, liquor, ginger, garlic
, pepper, cold boiled water and chopped bright red pepper, lettuce oil mix well, and enters the altar to be closed and oxygen "瓮", fermentation For more than two months, it becomes a strange spicy bean sauce. The color gold
is red, spicy and soft, fresh and salty, moisturizing oil, strange flavor, widely used in various cold, hot dishes and flavor snacks.
This pepper phoenix claws
It pepper phoenix claws are one of the most popular snacks in recent years. It is known for its
-spicy and tough flavor. Pickled pepper and phoenix claws can not only climb the elegant hall, but also love ordinary people. This food has the effect of appetizing and promoting blood circulation. The production process is more particular, so as to make the spicy taste of the bubble
ta pepper into the phoenix claws. The authentic pickles and phoenix claws are plump and white. When chewing, the flesh is fragrant, which has a strong spices.
Golden Horn Old Sichuan Wuxiang Beef Jerry: It was founded in 1937.
Thebaiban duck: It is named after being produced in Baishi Town, Ba County, and 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 in the Qing Dao During the Qing Dynasty
Jiangjin rice flower sugar: It is a traditional name of the traditional special product with a history of nearly 100 years and the "Lotus Card" products. nMisone -branded strange peanuts: Strange peanuts produced after the improvement of Chongqing Jiamei Food Factory
Sanjiang brand Hechuan Tao tablet: produced by Hechuan Tao Factory, more than 140 years of history
Lotus boy cards Winter melon strip: produced by Chongqing Baoding Food Factory.
The butterfly brand strange Hu Doudou: produced by Beiyun Cloud Food Factory.
The peanut sticky: It is a famous snack in Chongqing, which has a long history.
Neong dates: It was created in Midong Town, Ba County, Chongqing, more than 100 years ago.
White orange sugar: It is a traditional local product of Hechuan.
cream walnut cake: It is a traditional specialty product of Chongqing Guansheng Garden. It was famous for the mountain city as early as the 1930s.
Flower root: It is a traditional point of Tongliang County, with a history of more than 100 years. Formerly known as "Orchid Gen"
Summary and hemp cake: Also known as sesame cake, it is a famous Sichuan -style pastry.
This: Porta twist: This product looks like a thick rope, brownish yellow, beautiful in shape, crispy texture and crispy texture.
Lai Tao crispy: The original name of the head of the head is the traditional name of the Chongqing area, which was created in the 1920s.
Fish skin peanuts: This product is crispy and crispy, sweet and salty, crispy and delicious.
This crispy sugar: This product is crispy and sweet.
Yuenan Poose: It is a well -known specialty of Chongqing with a history of more than 100 years.
Dragon and phoenix cakes: Dragon and phoenix cakes are representatives of sugar -skinned snacks in Sichuan -style pastries. They have more than 600 years of history
Jiangbei corn fans: Chongqing Yubei Kanghua Grain Food Food Factory in Chongqing