Yilong Dashan Xiangmi is produced in Yilong County, Nanchong City, Sichuan Province. During the Kaiyuan period in the Tang Dynasty, local officials tribute to the court of the ceremonial ceremonial rice.

Nanchong Silk has a long history, and the rich silk culture has given Nanchong silk excellent quality. Its most prominent features are: silky color, uniform density, clear texture, soft and gorgeous. The spinning fabric feels fine; the crepe fabric is very elastic; the light fabric is like a flap, light and elegant; the heavy fabric has a strong hair feel and is quite full and full.

Nanchong winter vegetables use mustard as raw material, pepper, star anise and other spices as auxiliary materials. After 20 years of processing, it has been processed for 3 years. Its dishes are uniform, brownish black, oily, shiny, sauce flavor and strong flavor; delicious taste The texture is crisp, salty and palatable. It can be used as a side dish on the table or as a seasoning for cooking. Nanchong winter vegetables are the local specialty products of Nanchong, which originated from the Qing Jiaqing period (1796 to 1820). In 1981, Nanchong winter vegetables won the first place in the province with a lustrous oily, delicate and delicate flavor and rich flavor in the “four dishes” competition in Chengdu. Nanchong winter vegetables and Fuling mustard, Yibin sprouts, Neijiang kohlrabi are also known as Sichuan “four famous pickles”.

The main features of Xichong Erjingzhi Chili products are long angle, thin skin and thin seeds, spicy and fragrant, reddish oil, deep red ripe fruit, deep shoulders, fruit wrinkles, long finger-shaped hooks The skin is thinner, the seeds are less, and the oil content is higher.

Chuanjiu (Chinese liquor golden triangle) is divided into three categories, namely, Luzhou-flavor liquor, sauce-flavor liquor, and fragrant liquor. a distilled liquor produced in the unique natural environment of Sichuan; the mother of the koji and wine is used as a saccharification starter, and the starch (glycogen) raw material is brewed, saccharified, fermented, distilled, aged and blended. All kinds of white wine; the wine is colorless (or yellowish) transparent, the smell is pure and aromatic, the entrance is sweet and refreshing, the alcohol content is high, and after storage, the compound fragrance with ester as the main body; The storage period is more than one year, and the alcohol content is generally above 38 degrees.

Yilong pickled cucumber is a famous specialty in Yilong County, Nanchong City, Sichuan Province. This product has a brownish red color and is smooth and fresh. It is like a squid, crisp and not greasy. After drinking, it can release greasy sputum and make the population tooth. Aroma, appetite is up.

It is called Baoning in the Middle Ages. It has a long history of winemaking. It was founded in 1668. It is also known as “Chen Nian Liquor”. It uses multi-flavored traditional Chinese medicine to make music. It has undergone 103 processes and has been extracted twice. Fermented and refined. As a special product of the dynasty in the past, “Bao Ning Pressed Wine” has high nutritional value and is rich in 17 kinds of amino acids, carotene, protein, vitamins, calcium, zinc and sodium, which have the functions of nourishing the body. The wine is amber, translucent, naturally natural, with a special mellow and odor-free. It is moderately sweet and sour, tastes mellow and refreshing. It is unique and can be compared with the famous Bordeaux wines in France. It is very popular among consumers.

Peng's Heshu tofu is famous for its soft, delicate and delicate fragrance. The history of the Han Dynasty is the introduction of Pengu. Heshu tofu has a soft texture, a variety of varieties, and a delicious taste. It is not rotten in the pot, and the fire is not hard, smooth and comfortable, and has a good taste. It is very popular among guests. Nowadays, there is a kind of saying: come to Peng'an tourism, don't eat Heshu tofu, and come to Peng'an. It can be seen that Heshu Tofu is in the famous specialty of Peng'an.

The radish radish is also called blood radish and heart-beauty. It has a hundred years of planting history in Yilong County and is a unique local specialty product in Yilong County in Sichuan Province. The radish radish from the table to the whole meat is red, the fleshy root is gourd-shaped, the single weight is 60-80g, the root is required, the cross-section is radial, the meat is dense, brittle, slightly spicy, sweet aftertaste, because of bright color and delicious It is famous for its crispness, nutrition and health care, and long-lasting salt water.