What are the specialties of Yibin?
Bean sprouts are one of the four famous dishes in Sichuan, also known as "Xufu bean sprouts". First, it was created in Daoguangzhong of the Qing Dynasty (around 1838). It is made from fresh green vegetables, cut into shreds, dried until the remaining leaves gradually wither, and then marinated with seasonings.
The main characteristics are fragrant, crispy, sweet, tender and delicious. It is commonly used as a condiment for fried duck, roasted pork, and noodles. It can also be made into other meat and vegetable dishes, and it is an indispensable ingredient for soup.
Before liberation, the "five-spice sprouts" produced by "Yang Hongxing Sauce Garden" were exported to Kunming, Hong Kong, Macao and Southeast Asia. Yibin bean sprouts were rated as high-quality products in Sichuan Province in 1982 and nationally high-quality products in 1985.
In recent years, the refined "broken rice sprouts" have become popular among the public for their high quality, convenience and grandeur. Yibin burning noodles are famous in Sichuan and make people drool.
Yibin Black Tea Yibin Black Tea is one of the three famous Kung Fu teas in my country, and is as famous as "Qihong" and "Dianhong". There are two main types of Yibin black tea. One is Sichuan Kungfu black tea, which is characterized by early production season, tender picking and meticulous workmanship.
Zaobaijian first-grade Kung Fu black tea is of the best quality and is known internationally for its "tight and thin strings, dark color, fresh aroma, mellow taste, bright red soup color, and evenly red leaves" In the 1950s, it won high praise in international markets such as London, England, and won the World Food Gold Award in 1985. "Festival Night" (Level 3) and "Palace Brand" (Level 4) have a good reputation abroad and are now sold well in Europe, the United States, Australia and Africa, and will last forever.
The first is black broken tea, which is fresh tea leaves that have been kneaded and chopped into even particles. Its characteristics are "tightly packed particles, bright color, strong aroma, red soup color and unique taste." alcohol". In 1986, it won the Silver Award at the 25th World Food Awards and is sold well in Britain, the United States, France, Australia, Singapore, Pakistan, Japan, Sudan, Hong Kong and other countries and regions.
Among the more than 100 types of export commodities in Yibin, Yibin black tea is the largest, most stable, and most foreign-earning traditional product. From 1952 to 1985, the cumulative export volume was 570,000 to 920,000 tons. At the same time, its output and export earnings rank first among similar products in Sichuan.
Famous Liquor Wuliangye, a famous Chinese liquor, has won many domestic and international gold medals and ranks first in the Chinese liquor industry in terms of output and sales. Xufu Wine, Xufu Daqu (National Silver Award), Jianzhuang Qu Wine, Linquan Tequ and Luxiang Daqu are the five famous wines in Yibin.
Gaozhou Liquor, Dream of Red Mansions Liquor, Guangming Liquor and other liquors are also well-known both inside and outside the province. Stone-ground sesame oil Stone-ground sesame oil: It is a famous traditional specialty of Yibin with a long history. It became famous throughout the country as early as the beginning of this century. It uses high-quality sesame seeds, which are screened and cleaned, stir-fried in a pot over slow fire, and then ground into a sauce base with a stone grinder. It is made by adding boiling water in a certain proportion and stirring. It has a bright orange-yellow and red color, pure viscosity, and overflowing fragrance. It is known as "Drip Mouth Fragrance".
Bamboo handicrafts The production of bamboo springs, bamboo carvings, and bamboo weaving in Yibin City began in the Yuan and Ming dynasties. They use excellent materials, exquisite craftsmanship, novel styles, vivid depictions, and have local characteristics and life interest. As a result, he became famous at home and abroad and entered the palace many times.
At the 1919 Panama World Expo, five Jiang'an bamboo spring crafts won gold medals. There are more than 300 varieties of bamboo handicrafts in 6 categories.
Including craft bamboo furniture, craft daily necessities, ethnic handicrafts, tourist souvenirs, children's toys, etc. Exported to more than 30 countries and regions at home and abroad.
The main producing areas are Changning and Jiang'an. Changning bamboo crafts, bamboo daily necessities, bamboo root carvings, Jiang'an bamboo springs, bamboo carvings, and bamboo weaving are especially famous for their lion head craft bamboo chopsticks.
Secondly, Xingwen, Junlian and Yibin also produce bamboo weaving and bamboo handicrafts. Fruit Yibin is the main producing area of ??summer oranges in China.
Jiang'an Fulingxia oranges have thin peel and juicy texture, moderate sweetness and sourness, and are popular in many parts of the world. The red oranges produced are sweet in taste and warm in nature, and there are also fine varieties such as blood oranges, navel oranges, and golden oranges.
Tongzi Town’s vine pears and Ganchangshan plums are both great. Pingshan Ponkan The unique climate characteristics along the Jinsha River in Pingshan County, Yibin. The unique rich thermal resources and climate attributes of the Asia-Africa zone have resulted in the excellent quality of Pingshan Ponkan. The fruit surface of Pingshan Ponkan is orange, smooth, thin skin and few seeds. , crispy, very sweet, fragrant and juicy.
It has become the best area for the production of ponkans, longans and other fruits in Sichuan. In particular, ponkans are praised by provincial experts as "Pingshan Ponkan Jiatianfu". Yibin Noodles Yibin people like to eat noodles the most. Common ones include stewed chicken noodles, fresh noodles, sausage noodles, beef noodles, Beijing sauce noodles, mushroom noodles, three fresh noodles, spicy chicken noodles, eel noodles, and dragon and phoenix noodles.
Among them, burning noodles is the most unique snack in Yibin. It was originally called Xufu burning noodles. It was started as early as the Guangxu period of the Qing Dynasty. This snack uses local high-quality water leaf noodles (water-alkali noodles) as the main ingredients, including Yibin sprouts, Jinping soybean oil, Sipo vinegar, ground sesame oil, sesame seeds, peanuts, walnuts, peppers, Sichuan peppercorns, MSG and chives, etc. For auxiliary ingredients, cook the noodles, pick them up and shake them dry to remove the alkaline smell, then add seasonings according to traditional techniques and serve.
The characteristics of Yibin burning noodles are: loose and bright red, fragrant, spicy and numb. Because the oil is heavy and contains no water, it burns immediately when it catches fire, hence the name Burning Noodles.
Not only locals love it, but Chinese and foreign tourists also praise it. Bamboo Sea Famous Dishes The "whole bamboo feast" is composed of bamboo shoots, bamboo fungus eggs, bamboo fungus, bamboo mushrooms, bamboo sea bacon, bamboo tube bean curd, bamboo tube bamboo, bamboo fungus wine, bamboo pickles and other "bamboo" dishes.
It can be said that the table is full of bamboo, and there is no table without bamboo. It is eye-opening and mouth-watering. The "All Bamboo Banquet" has more than 100 dishes in more than ten categories. Each dish has a direct or indirect connection with "bamboo", from bamboo rhizomes, to bamboo shoots, bamboo poles, and then to bamboo. Every part of the branches and leaves is fully utilized.
There are many cooking methods in each category of "Quan Bamboo Banquet". According to the chef's skills and consumer demand, it can be grilled, stewed, stir-fried, grilled, steamed, boiled, braised, or served cold. etc. Lizhuang White Meat Lizhuang White Meat has carefully selected ingredients, precise cooking conditions, and fragrant seasonings. Especially its cutting skills are outstanding.
The cooked white meat is evenly thin and crystal clear. Each piece is 20 cm long, 10 cm wide and 1 to 2 mm thick. It is fat but not greasy, refreshing and delicious, with endless aftertaste. According to folklore, Lizhuang White Meat evolved from the fact that King Wu of the Zhou Dynasty launched an army to conquer the Shang Dynasty, and people from all walks of life in the uprising cut the head of the demon fox Su Daji into pieces, dipped them in garlic paste and ate them.
Because the meat is thin and long, and is eaten wrapped with a chopstick, it is called "foot-wrapped meat". During the Anti-Japanese War, under the suggestion of Tao Meng, an intellectual who moved to Lizhuang, Cuiping District, the owner of the "Liu Fen" restaurant readily accepted the suggestion and "bound his feet."