， ， “ ”，Located in the south-east of Sichuan Province, at the confluence of the Yangtze River and the Tou River, it is a regional center city of the Sichuan-Yunnan-Guizhou-Rui area, and one of the first two major cities in Sichuan Province.A world-class baijiu industry base, the only city in China with two famous baijiu brands, and the only baijiu city in China.

Local specialtiesThere is SichuanHot potLushan WhiteBaoPork Ribs, Lushan Yellow Rice, Lushan Cold Cake, Goulin Spicy Chicken, Yinjia SlopeSweet Rice PorridgeNaxi SugarWhite FruitsChicken, Goddess MotherChicken SoupHejiangGrilled Fishetc.

Eat heartilySpicy Chicken

Introduction

is a representative dish of Han nationality, belonging toSichuan CuisineIt has a bright red color and fragrant and spicy flavor, with crispy chicken meat.It is a very nutritious dish.Its mainIngredientsare,,, etc.It is sweet and neutral in nature, and enters the liver, kidney, lung and spleen meridians;It has blood-nourishing, bright eyesight, dispels wind and promotes intestinal movement, promotes saliva secretion, nourishes liver and hair, strengthens the body, and has anti-aging effects;It can be used to treat physical weakness, dizziness, high blood pressure, hyperlipidemia, cough, physical weakness, premature hair loss, anemia, insufficient saliva, constipation, lack of milk, and blood in urine.The main ingredient is high-quality, also known as, which are chickens raised in mountains and forests.They have characteristics such as high tolerance to feed, strong nest-building ability, and strong disease resistance, with delicious meat.Eggsare very popular in urban and rural markets, and the price of eggs is also higher than ordinary eggs.Chicken and eggs are of good quality and rich in nutrients, and the market demand is vast. For farmers with certain conditions, raisingCan be used to treat physical weakness, dizziness, tinnitus, high blood pressure, high cholesterol, cough, physical weakness, premature graying, anemia, lack of fluids, constipation, low milk production, blood in urine, etc.

is also relatively inexpensive, which is suitable for family breeding.Due to its delicious meat, rich nutrients, and free of pollution, the meat and eggs are green foods, which have been favored by people in recent years, and their prices are constantly rising.Cooking methodMain dish: oneIngredients: two pounds of dried chili peppers, 400g of light oil, 100g of green flower pepper, and various sesame seeds, fragrant oil, and flower pepper oil.Cooking method:1. Wash and cut the into pieces, then marinate with salt, and then dry-fry the two pounds of dried chili peppers after slicing. Arrange on a plate.2. Heat 400g of light oil in a pot, cook until 80% cooked, and then set aside 150g.

Place the chicken pieces in the pot and fry until crispy, and then arrange on a plate.

3. Put the remaining light oil in the pot, stir-fry the dried chili peppers and green flower pepper, then add the chicken pieces and stir-fry for one minute.

When the chicken pieces turn red, add a small amount of sesame seeds, fragrant oil, and flower pepper oil, and serve.Star Anise100 grams, sesame seeds, fragrant oil, star anise oil

Method:

Introduction

is a famous Han nationality dish, with fragrant and delicious flavor.

Cutting and braising the with scallions is better in both taste and texture than roasting the whole fish.Tips: need to fry again, scallions need to be fragrant.

Green OnionIngredients: one (about 400g): 5g of yellow wine, 5g of soy sauce, 0.5g of salt, 7g of sugar, 0.1g of black pepper, and 1.5g of flavor enhancer.

Brief introduction

1 piece of fennel, 1g of light oil, 1g of ginger, 100g of scallions, and 25g of soup.Operation process:1. Wash and cut the into pieces, then marinate with ginger, wine, and soy sauce.Slice the scallions.

Heat the oil in a pot, then add the fish pieces and fry until fragrant and tender (needs to be re-fried), and then remove.

5. Add the remaining oil in the pot, stir-fry the scallions until fragrant, then add the wine, soy sauce, salt, sugar, flavor enhancer, fennel, and black pepper, and bring to a boil. Then put the fish pieces in, and cook until the fish is cooked and tender.

Remove the foam, and then add light oil, and serve.The fish is crispy and delicious.The soup is rich in flavor.The fish is also a green food, which is favored by people in recent years, and its price is constantly rising.0.1 gramsMain dish: oneIngredients: two pounds of dried chili peppers, 400g of light oil, 100g of green flower pepper, and various sesame seeds, fragrant oil, and flower pepper oil.Cooking method:1. Wash and cut the into pieces, then marinate with salt, and then dry-fry the two pounds of dried chili peppers after slicing. Arrange on a plate.2. Heat 400g of light oil in a pot, cook until 80% cooked, and then set aside 150g.Place the chicken pieces in the pot and fry until crispy, and then arrange on a plate.

3. Put the remaining light oil in the pot, stir-fry the dried chili peppers and green flower pepper, then add the chicken pieces and stir-fry for one minute.

When the chicken pieces turn red, add a small amount of sesame seeds, fragrant oil, and flower pepper oil, and serve.Chop green onions into long segments

2

Heat oil in a pan, add fish pieces and fry until the outer layer is crispy and the inside is tender (requires second frying) and remove.

5. Leave the bottom oil in the pot, add green onions to sauté, add wine, soy sauce, salt, sugar, MSG, fennel, pepper powder, and cook in a pot. Immerse fish pieces in the broth, add fragrant oil, and cook until ready.

Introductionis a famous Han nationality dish, with fragrant and delicious flavor.

Cutting and braising the with scallions is better in both taste and texture than roasting the whole fish.

Tips: need to fry again, scallions need to be fragrant.Fish Fins

Brief introduction

Introductionis a Sichuan Han nationality dish.It belongs to.It is made with and, and has a bright color and beautiful shape. The has a rich aroma, and the chicken is tender and delicious.

It is suitable for eating in winter.

Ingredients: 250g cooked fish fins, 1 chicken about 750gIngredients: 250g of cooked fish, 750g of mother chicken.25 grams25g,25 grams25 Kinh,100g of bamboo shoots, and 50g of green scallions.Cabbage leaves25 gramsPork Fat25 grams, 10 grams of soy sauce, 1 gram of pepper, 1 gram of salt, 15 grams of rice wine, 15 grams of ginger and green onions, 10 grams of chicken oil, 25 grams of broth

Making process:

Chicken, after killing and removing the feathers, fromWing rootOpen, remove the internal organs, wash, and remove the legs and necks for later use.Cook fish fins in boiling water twice, remove the fishy smell.Cooking method:1. Wash and cut the and bamboo shoots into pieces, and then chop the scallions.Add the chicken, scallions,, and bamboo shoots to a pot and add water.Bring to a boil, and then reduce the heat and simmer for 30 minutes.Add the scallions and simmer for another 10 minutes.Season with salt and pepper to taste.Tips: Add some light oil at the end to enhance the flavor.Chicken, fish, and bamboo shoots are rich in nutrients.PlaceCook chickenOriginal broth into a cast iron pot, add chicken oil, cook until ready to serve.

Noodles

Brief introduction

Noodles are a traditional snack of Sichuan, with the original broth and chicken broth, using noodles, andNoodlesCook in the pot, after cooked, arrange in a bowl, add a spoonful of soy sauce, sprinkle with green onions, fragrant, delicious, and affordable, and popular in the Ning River region.Later, the soy sauce was improved, combined the flavor of small Sichuan noodles with the original broth, making the production process not only a skill performance but also meet the requirements of people's taste and texture.

History and Culture

Noodles, reportedly with a history of half a century.At that time, noodle shops were located in the back street, when people passed by, they would just pass by.The shop owner would make noodles, and repeatedly stretch and fold the noodles on the chopping board, from thick to thin, making a sound, attracting many passersby to stop and watch, thus earning the name "Noodles".

Fan Hongxing (1868-1943) passed on the noodle-making skills to his disciple Hu Yuelong (1887-1990).In 1958, after the joint operation, Hu Yuelong passed on the noodle-making skills to his son Hu Yufeng, and Hu Yufeng passed on the skills to his disciple Peng Gaoming, which is said to be four generations.Later passed to Liang Guangqi.

Making Method

Making noodles with bone broth, chicken broth for noodle soup, put the noodles in the pot, cook until done, and then put them in the soup bowl, add a spoonful of soy sauce on top, sprinkle with chopped green onions, fragrant, delicious and flavorful, and affordable, popular throughout Ning River.Later, the flavor of Sichuan small noodles was improved, combining the flavor of Sichuan small noodles with the original soup, making its production not only a skill performance, but also to satisfy people's requirements on taste and texture, and become local specialty.Local delicacy..

Four TreasuresTofu

Introduction

Four treasures tofu is a famous Han cuisine, belonging toCantonese cuisine.It usesNorth tofuandshrimp meat,mushroom,green bean,lunch meat,boiled,made.Its characteristics are fresh, fragrant and tender, with delicious taste.Lunch MeatIngredients/Seasonings:White beans3 pieces, shrimp meat,mushroom,

ham, green beans, each 20 grams.

Peanuts

oil 20 grams, 10 grams, 10 grams of MSG,white sugar5 grams.Production process:1. Cut the white tofu into thick slices, place it in the dish, cut the shrimp meat, mushroom, ham, and green beans into pieces.2. Add the shrimp meat, green beans, mushroom, ham, salt, MSG, white sugar, and sprinkle on the tofu.3. Boil water in a steamer, put the prepared ingredients in, steam for 6 minutes, take out, and pour hot oil on top to complete.Sesame Chicken

Introduction

Sesame Chicken is a traditional Han cuisine.

Chicken breast is pounded into a paste, and fresh fat is also pounded into a paste, and the cooked fat is cut into small pieces, and together into a bowl, add egg white, seasonings and wet starch, mix well, and then add the finely chopped

3. Place the prepared ingredients in a steaming pot, steam for 6 minutes, and take it out. Sauté in hot oil, add the ingredients, and cook until ready.

and mash it, stir until it forms chicken balls.

Then, put the chicken balls on

breadslices, coat with sesame seeds, and fry until golden brown and cooked, then cut into one-inch pieces, and when eating, sprinkle with chili pepper and salt.PearMain ingredients:Three yellow chickenMethod: Wash the three yellow chicken, put it in a pot and add water to boil, remove the bones and cut into pieces, and put it in a plate.In a small bowl, add white sugar, red oil,

celery,

green,red

pepper, MSG, chicken powder, sesame oil, salt, and mix well, then pour it on top, and sprinkle with roasted sesame to complete.Luzhou White Fruit ChickenIntroductionWhite fruitchickenis a traditional Han cuisine with the function of stomach strengthening and astringency, clearing heat and cooling, lowering fat and blood pressure, and preventing cancer.

Since

apple

has a small amount of toxin, so it should not be eaten in large amounts or long-term, and should not be eaten witheelat the same time.Functions: Strengthening the kidneys and astringency.Main treatment: Chronic prostatitis and kidney deficiency, white urine, sperm leakage, waist and limb pain, dizziness and blurred vision.Contains a small amount of toxins, so it is not suitable for large-scale and long-term consumption, and should not be mixed withMain ingredients: chicken1. Cut the chicken into pieces,: White fruit, pork,pig bone.

: Salt, white sugar,

chicken powder, edible oil1. Gut and bleed the chicken, put it in 50℃-60℃ hot water for 2-3 minutes, take it out, and use tweezers to remove the chicken hair, then set aside.2. Peel and wash the white fruit;wash thekelpand set aside.3. Grind the ginger, mix it with peppercorns and

salt, and use it as seasoning.

4. Put the chicken, pork bone, and prepared seasonings in a pot and cook over low heat (5-6 hours) to ensure that the seasonings are thoroughly absorbed into the chicken.5. About half an hour before cooking the chicken, put the white fruit in the pot and cook until done.Five-spice cakeIntroduction

Luzhou five-spice cake, fried, is a famous Han snack in Luzhou, Sichuan, with a history of more than 60 years, can be eaten cold and hot, and has a unique flavor.SaltLuzhou five-spice cake originated in Luzhou, Sichuan. It is made from fried traditional Sichuan food, with a history of more than 60 years, and can be eaten cold and hot, with a unique flavor.

Luzhou five-spice cake is made from five ingredients:, sesame seeds, white sugar,rice flour, and vegetable oil.

This snack has the characteristics of being crispy on the outside and chewy on the inside, with five flavors, and has a refreshing taste.

Five-spice cake

Introduction

Taifu ham has a bright yellow skin,fresh and tender meat, with a translucent fat, and a rich, savory flavor, with "five excellences" of bright color, fresh and tender meat, rich and delicious flavor, and a perfect shape.It is often called the "main dish" in banquets, and is a must-have dish in hotels, restaurants, farm stays, canteens, and family gatherings.

When eating, remove the hair, wash with warm water or rinse with rice water (for 2-6 hours), and adjust the salt content, then you can steam, boil, or combine with eggs, poultry, seafood, and vegetables to make various dishes.

Taifu ham contains 19 amino acids, 9 trace elements, and 5 vitamins, so it is nutritious and flavorful, suitable for all ages, and is a high-quality and nutritious food for drinking and eating, and is also a great gift for friends and family.

Chicken DumplingsIntroductionChicken dumplings are a local Han cuisine in Sichuan.White, green, and red colors alternate, and the taste is savory, tender, and slightly spicy.However, it is not recommended for patients with high blood fat, high blood pressure, coronary heart disease, diabetes, obesity, and low protein patients to eat in moderation.This snack has the characteristics of crispy outer layer, complete five-spice, and fresh and juicy.

Ingredients: 350g chicken breast,

cucumber

（rough skin）50g, 5g dried chili, 60g vegetable oil, 1.5g salt, 4ml cooking wine, 0.5g white pepper, 0.5g MSG, 5g chopped green onions, 4g chopped ginger, 4g chopped garlic, 10g cornstarch, 5g sugar,vinegar5ml.Production process:

1. Cut the chicken breast into 2cm cubes, add salt, MSG, cooking wine, cornstarch, and egg white to marinate.2. Cut the cucumber (rough skin) into pieces about the size of chicken breast.

Cut the dried chili into pieces of the same size.

3. Mix salt, MSG, cooking wine, sugar, white pepper, and cornstarch.

4. Heat the oil in a wok, add the chicken cubes and stir-fry until pale, then add chopped green onions, ginger, garlic, and dried chili.5. Add the cornstarch slurry, cook over high heat, and when the soup opens, stir-fry, add vinegar, and cook until done.Flavor characteristics: white, green, and red colors alternate, savory, tender, and slightly spicy.Medical comment: high blood fat, high blood pressure, coronary heart disease, diabetes, obesity, and low protein patients should eat in moderation.Patients with blood disorders should eat in moderation.

Making Method

Ingredients: 350g chicken breast,Cucumber(peeled) 50g, 5g dried chili peppers, 60g vegetable oil, 1.5g salt, 4ml rice wine, 0.5g pepper, 0.5g MSG, 5g green onion, 4g ginger, 4g garlic, 10g cornstarch, 5g sugarVinegar5ml, 30g egg white

Making process:

1. Cut the chicken breast into 2cm square pieces, add salt, MSG, rice wine, cornstarch, and egg white to marinate.

2. Cut the cucumber (peeled) into rhombus shapes the same size as the chicken.Cut dried chili peppers into the same size.

3. Add salt, MSG, rice wine, sugar, pepper, and cornstarch to make a sauce.

4. Heat oil in a pan, add chicken pieces and stir-fry until white, then add green onions, ginger, garlic, dried chili peppers, and cucumber.

5. Pour in the sauce, use a large fire, when the sauce boils, flip a few times, add vinegar, and cook until ready.

Flavor Characteristics: White, green, and red colors are intertwined, savory, tender, and juicy, with a slight spiciness.

Medical Evaluation: Patients with high cholesterol, high blood pressure, coronary heart disease, diabetes, obesity, and low protein blood disorder should eat in moderation.