Nanchong Featured Food:
Sunqing Mutton Rice Noodle
Sunqing Mutton Rice Noodle is one of the famous snacks in Nanchong or in the northern Sichuan. Its history could date back to Qing dynasty, at that time there was a well-known restaurant of Sunqing mutton rice noodle called Zhu’s mutton rice noodle restaurant. According to the recipe of Sunqing Mutton Rice Noodle, ripe rice noodle (made by rice) is cooked with mutton soup and stuffing, and added with condiments of quality. When done, the rice noodle tastes soft; the mutton stuffing savors tender but not grease; the soup looks milk white and boiling hot. So its feature is “san xian” (in Chinese, “san” means three, which here refers to the rice noodle, the mutton stuffing and the soup; “xian” means delicious). In the winter, eating a bowl of mutton rice noodle can make you feel warm and sweat out. It has been a habit for some people to eat it as a cure for cold.
Baoning White Sugar Steamed Bun
Baoning white sugar steamed bun is one of named brand food of langzhong. It is created by a Hui artificer named Ha Gongkui in the time of Emperor Qian Long of Qing dynasty. According to local county annuals, when you prepare for steamed buns, the Baoning wheat flour is the best choice. You have to grind and sift this flour carefully before it is steamed to buns. If the trippers make a long travel, they will take this kind of steamed stun with them. Because the outside of the steamed stun may mildew but it still keeps dry inside after a long time. When steaming it again, the mildew will be removed, and the steamed bun will keep the original color, savory, taste and shape. Many traveling merchants from other places purchase the steamed bun as a present in Baoning.
Yingshan Salty Duck
Yingshan Salty Duck was not well-known in Sichuan in a quite long time until Qing Dynasty. During the time of the Republic of China (1912-1949), it began to earn its reputation in the places far and near. The way to make Yingshan Salty Duck has some special points: No.1: particular time. The only suitable time is from the first day of winter (here it refers to a solar term in the Chinese lunar calendar) to the end of it. No.2: particular ducks. There three kinds of ducks can’t be used: the male ducks that are not castrated; the old ducks that have lived through a winter; and the thin and weak ducks. And there are also three standards to choose ducks: the nice plump ducks; the ducks with bright feather; the ducks with liveliness and energy. No.3: particular courses. Ducks have to be killed, gotten rid of feather, airproofed, fumed and baked and so on. When done, the salty ducks look golden-colored, with appetizing savor. No.4: particular shapes of ducks. It is required 2 kinds of shap
Baoning Dried Beef
Baoning Dried Beef, also called Zhang Fei Beef, with a history of over 200 years, has been one of brand named food in Langzhong from the time of Emperor Qiang Long in Qing Dynasty. Its reputation has been widespread until today, since it was awarded “the high quality food” in a conference of business in Chengdu during the time of the Republic of China (1912-1949). Baoning Dried Beef have two types: raw and cooked. Row Dried Beef is also called air-dried beef, and made by the courses of bloating, smoking, air-drying, preserving. Cooked dried beef is made with best beef, and made by the courses of soaking, loosening, bloating, and daubing spice, cooing, drying. Baoning dried beef looks rose-colored, bright and tight, not too dried or too hard or too soft; it tastes dainty with five savors, and is full of country flavor. So it is often eaten with dinner or wine.
Northern Sichuan Bean Jerry
Northern Sichuan bean jerry’s history could date back to Qing dynasty, at which time it has earned a high reputation for its typical Sichuan style: spicy, savory and tasty. It is said that there was a farmer named Xie Tangle (from Jiangba County, Nanchong), who made a living by selling bean jelly in a hut at ferry-place. He used his own special way to make bean berry so that the savory of his “Xie bean berry” was quite popular. Late, another farmer Chen Hongshun improved the recipe of “Xie bean berry”. He chose the fresh white pea, grinded it carefully, and paid special attention to the time of stir. After those courses, added with new developed seasoning, the bean jerry was soft but springy, white but opaque, pliable but strong. Soon, “Chen bean jerry” was well-known in northern part of Sichuan, and then Sichuan northern bean jerry also became famous in other places. Nowadays, there are still a number of bean jerry restaurants using the title
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