2. Eguchi herring
Jiangkou herring is a specialty of Pingchang County, Bazhong, Sichuan.
The range of production of herring in Jiangkou is *** 13 Anxiang, Caolan, Tanxi, Sima, Tuxing, yuanshi county, Hanshui, Yuejia, Xiangtan, Baiyi, Jiangkou, Chengtan and Yuntai, Pingchang County, Sichuan Province.
3. Hummer douban
Hummer douban is a specialty of Hummer Town, Pingchang County, Bazhong City, Sichuan Province. Pingchang "Sima Douban", which won the title of "Sichuan Time-honored Brand", is a famous product in northern Sichuan. Handmade by traditional folk workshops, it is oily in color, mellow in fragrance and delicious in taste. Originated from the origin of Dabashan red skin-Sima brand series of douban and pickles produced by Sima douban factory. Taking fresh agricultural and sideline products as raw materials, picking non-toxic and harmless precious fruits as seasoning, making full use of the unique gold leaves and camphor leaves of Daba Mountain to produce active edible enzymes, sterilizing them by ultraviolet irradiation, and matching them with ancestral secret recipes, and carefully preserving them after independent innovation research. It is very famous in Bashu-Sima Douban.
4. Cool cake
Lianggao, steamed point, features: soft, refreshing, sweet and pleasant. Cooking method: steaming. This product is best eaten in late Yichun, summer and early autumn, and breakfast should also be accompanied by cold drinks and banquets. Select the first-class flour and fresh eggs, and mix them according to the proportion of flour 400g, sugar 500g, maltose 100g, eggs 500g and edible vanilla extract.
5, sea cucumber jade hibiscus
Sea cucumber hibiscus, steaming point, features: beautiful appearance, soft and waxy skin, slightly spicy stuffing. Cooking method: steaming. This product can be served with shredded chicken soup and fish soup.
Water-soaked sea cucumber is cut into nail slices and simmered in soup. Chop lean pork, Pixian watercress, garlic sprout (chopped green onion is also acceptable), and cut winter bamboo shoots into small nail pieces.
The lard melts in the pot, the meat in the pot is entropy-dispersed, and the watercress is entropy-red (you can also stir the watercress with soup to remove residue), mix the soup, burn the sea cucumber, soy sauce and salt together, then add the garlic sprout and monosodium glutamate, thicken and take it out of the pot to make stuffing.
After the rice noodles are cooked, they are ground into balls, and the weight of each ball is 15g. Pills are packed into stuffing in a flat shape, sealed with five petals with red and yellow stamens in the middle, and steamed in a cage.