What are the top ten specialties in Sichuan?

When it comes to traveling abroad, apart from enjoying the scenery and feeling the local customs, of course, you have to bring some local specialties back to share with your relatives and friends. So what are the specialties in Sichuan? Editor MAIGOO has sorted out ten Sichuan specialties that you must buy. These Sichuan specialties include Shu embroidery, Pixian watercress, Sichuan wine, Shu brocade, Sichuan kimchi, bamboo leaf green tea, Suokui inkstone, Quxian yellow flower, etc., for your reference when you travel in Sichuan. Let's take a look!

Sichuan's top ten specialties

1. Shu embroidery

is one of the outstanding national traditional crafts of the Han nationality. Shu embroidery is concentrated in Chengdu, Sichuan, and produced in Chengdu, Mianyang and other places in Sichuan. Shu embroidery takes soft satin and colored silk as the main raw materials, and the stitch methods include 12 categories ***122 kinds: using dizzy needles, laying needles, needle rollers, cutting needles, mixing needles, covering needles, cutting needles, pulling needles, sand needles, Shantou needles, etc., paying attention to "neat stitches, bright stitches, tight and soft, and turning the car home". Give full play to the specialty of hand embroidery and form a strong local style. The themes of Shu embroidery are mostly flowers and birds, animals, mountains and rivers, insects and fish, and figures. Besides pure appreciation embroidery screens, there are also quilts, pillowcases, clothes, shoes, cushions, tablecloths, headscarves, handkerchiefs and painted screens. There are huge screens and small pocket pieces, which are exquisite works of art with both ornamental and practical functions. Detailed > >

2. Pixian watercress

Pixian watercress, a specialty of Pidu District (formerly Pixian County) in Chengdu, is a geographical indication product in China. It is one of the three famous petals in Sichuan. It is unique in material selection and technology. The flavor is mellow without adding any spice, but the color is oily without adding any grease. It depends on fine processing technology and excellent raw materials to reach the standard of good color, fragrance and taste. It has the characteristics of heavy spicy taste, bright red and oily, large Chili pieces and sweet aftertaste. It is a commonly used seasoning in Sichuan cuisine recipes and is known as the "soul of Sichuan cuisine". Its production skills are listed in the second batch of national intangible cultural heritage list. Detailed > >

3. China Liquor Golden Triangle (Sichuan Liquor)

Sichuan Basin has a history of brewing for thousands of years, a profound liquor culture, advantages and conditions for developing liquor, and is the most ideal area for developing liquor industry in China. After years of development, it is second to none in terms of brand and production technology at home and abroad, and is known as "Sichuan wine is the best in the world", which is regarded by the industry as "the largest industrial cluster, the largest brand group, the largest production capacity group and the best policy depression". Therefore, building the "Golden Triangle of Liquor" in China is also the general trend of Sichuan Liquor to enhance its core competitiveness and expand its brand influence. Its liquor is clear and transparent, with strong sauce flavor, mellow and refreshing, comfortable in entrance, full of sweetness and long aftertaste. Detailed > >

4. Shu brocade

Shu brocade refers to silk-woven jacquard brocade produced in Sichuan (Chengdu, Sichuan). Shu brocade is mostly woven with dyed ripe silk thread, with warp threads, colored stripes or colored stripes, and with the combination of geometric pattern organization and ornamentation. Sichuan was called "Shu", "Shu Kingdom" and "Can Cong Country" in ancient times, where the silkworm silk industry originated the earliest and was one of the birthplaces of China silk culture. Shu brocade flourished in the Spring and Autumn Period and the Warring States Period, and flourished in the Han and Tang Dynasties. It was named because it was produced in Sichuan. In the production of traditional silk brocade in China, it has the longest history and the most far-reaching influence. Detailed > >

5. Sichuan pickle

Sichuan pickle, also called pickled cabbage, is a traditional specialty dish and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China. Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Detailed > >

6. Emei Mountain Bamboo Leaf Tea

Emei Mountain Bamboo Leaf Tea is a kind of tea produced in Emei Mountain. Marshal Chen Yi visited Mount Emei in 1964, and when he tasted the tea in Wannian Temple, he praised the tea for its beautiful shape like bamboo leaves and bright green soup color, and named it "Bamboo Leaf Green". Emeishan bamboo leaf green tea has a flat shape, with two tapering ends, which are shaped like bamboo leaves; The endoplasmic aroma is high and fresh, the soup is clear in color and mellow in taste; The leaves are light green and even. Emei Mountain is a famous mountain in China, with an average elevation of 8 ~ 1,2m, and its main peak is more than 3, meters above sea level, which is the highest mountain in Sichuan Basin. Emei Mountain has a mild climate, deep soil with high organic matter content, abundant rainfall, and misty all year round. The so-called "mountain clouds make good tea" provides an excellent growth environment for the growth of tea trees. Detailed > >

7. Suokuinkstone

Suokuinkstone, one of the famous inkstones in China, is known as "China colored inkstone" because of its rich colors such as weight, eyes, lines and lines. Its stone color is purple and black, its stone is dense and delicate, it is bright and moist, its ink is like oil, it does not rot, and its stone crystal is gorgeous and rich. Stone is produced in the cliffs along the Jinsha River in the Panxi Rift Valley in southwest China (Pingdi Town, Renhe District, Panzhihua City, Sichuan Province, Dalongtan Township). This place was called "Kui Ke" in ancient times, so it was called Kui Yan. Detailed > >

8. yellow flowers in quxian county

yellow flowers in quxian county are bright in color, rich in fragrance, plump in meat, thick and long in stems and first-class in quality. yellow flowers in quxian county are even more famous for seven pistils and 6-8 petals, so they are called "queen of yellow flowers". In Compendium of Materia Medica, Li Mingzhen, a medical scientist in the Ming Dynasty, spoke highly of the efficacy of the yellow flower, saying that it has the effects of calming the nerves, refreshing the brain, enhancing intelligence, broadening the chest, beautifying the face, nourishing blood, detoxifying, clearing away heat, removing cold and promoting lactation. Folks often put yellow flowers together with auricularia auricula and Hericium erinaceus as table treasures. Quxian Huanghua won the gold medal in "93 China High-quality Agricultural Products and Equipment Exhibition of Scientific and Technological Achievements" held in Bangkok, and its specialty, Qirui Huanghua, was the top grade of national Huanghua. Detailed > >

9. Wuliangye

Wuliangye is fermented from five kinds of grains, namely wheat, rice, corn, sorghum and glutinous rice, and is unique in China Luzhou-flavor liquor. Yao Zixue Qu, brewed by the Yao family in Yibin in the Song Dynasty, is the most mature prototype of Wuliangye, which uses five kinds of grains: soybean, rice, sorghum, glutinous rice and buckwheat. In 1368, Chen, a native of Yibin, inherited Yao's industry and summed up Chen's secret recipe, which was called "miscellaneous grains wine", and was later renamed "Wuliangye" by Yang Huiquan, a juren in the late Qing Dynasty. Wuliangye is now brewed by Yibin Wuliangye Group Co., Ltd.. In 213, the brand value of Wuliangye was appraised by Food Industry Monthly as 69.2 billion yuan. Wuliangye is one of the top-grade liquors in China, and it is also one of the three famous liquors in China. Detailed > >

1. Luzhou Laojiao Tequ

Luzhou Laojiao Tequ liquor is mainly produced in Longmatan District, Luzhou City, Sichuan Province. As a typical representative of Luzhou-flavor Daqu liquor, Luzhou Laojiao Tequ liquor is one of the famous wines in China, which is known for its unique style of "full-bodied, clear and sweet, long aftertaste and especially fragrant after drinking". This wine is colorless and transparent, with strong cellar aroma, clear and sweet, especially fragrant after drinking and long aftertaste. In 1915, he won the Gold Award of Panama International Expo, and all previous national wine evaluations were awarded the title of "National Famous Wine". Detailed > >

11. Jiannanchun

Jiannanchun liquor is a product of Jiannanchun Winery in Mianzhu County, Sichuan Province. In 1963, it was named Sichuan Famous Wine, and in 1985 and 1988, it was awarded the title of quality product by the Ministry of Commerce and Golden Goblet Awards. In 1979, 1984 and 1988, he won the title of national famous wine and gold award at the third, fourth and fifth national wine tasting, the Golden Flower Award at the 6th International Food Exhibition in Hong Kong in 1988 and the Gold Award at the Autumn Expo in Leipzig, Germany in 1992. Detailed > >

12. Mengshan Tea

Mengding Tea is a traditional green tea in China, which is produced in Mengding Mountain, Mingshan District, Ya 'an City, Sichuan Province. The annual average temperature in the producing area is 14.5, and the annual precipitation is 2~22mm. It is often drizzling and misty. This ecological environment can weaken the direct sunlight and increase the scattered light, which is beneficial to the formation of nitrogen-containing substances in tea. Besides, the soup is clear and yellowish, clear and bright, fresh and refreshing, rich and sweet. According to legend, in the Western Han Dynasty, Wu Lizhen, the master of Ganlu Puhui Miaoji, "carried the seeds of Lingming tea and planted them among the five peaks". Wu Lizhen planted seven tea trees in Shangqingfeng. Tea tree "is not full of feet, immortal and unusual". Drinking this tea for a long time is beneficial to the spleen and stomach and can prolong life, so it has the reputation of "fairy tea". Detailed > >

13. Junlian black tea

Junlian black tea is a geographical indication protection product; Geographical indication certification trademark. Produced in Junlian County, Yibin City, Sichuan Province. The shape is tight and beautiful, and Jin Hao is exposed; Rich aroma, natural floral and fruity fragrance, fresh and mellow taste, long aftertaste and strong regional style. Junlian County, as one of the main tea producing counties in Sichuan, has mild climate, abundant rainfall, lush vegetation and mostly acidic or slightly acidic soil, which is especially suitable for the growth of tea trees. It is an ideal place to build a pollution-free tea production base and develop pollution-free tea, green food tea and organic tea. The black tea produced by Junlian is called "Chuanhong" in trade, and Junlian County has always been the main producing area of "Chuanhong". Detailed > >

14. Qingchuan Auricularia auricula

Qingchuan Auricularia auricula, a specialty of Qingchuan County, is also called Auricularia auricula, cloud ear, wood moth, black vegetable and elm ear. Qingchuan Auricularia auricula has the characteristics of large and thick flowers, deep color, fine and smooth, soft but not greasy, fragrant taste and no pollution. Because of its functions of nourishing and strengthening, clearing away lung-heat, benefiting qi, enriching blood and activating blood, calming and relieving pain, Auricularia auricula has the functions of moistening lung and clearing gastrointestinal tract, and it is also an important health food for textile workers and mining workers, and has been designated as "quality standard of Auricularia auricula" by the state. Qingchuan has a mild and humid climate, which is suitable for the growth of various edible fungi and is the birthplace of auricularia auricula. Detailed > >

15. Dongpo pickle

Dongpo pickle, also called pickled cabbage, is a famous dish of Han nationality in Dongpo District, Meishan City, Sichuan Province. Kimchi has been made in Dongpo for more than 15 years. National geographical indication products. It is a typical representative of Sichuan kimchi, with salty and sour taste, crisp taste, bright color, fragrant smell, appetizing and refreshing, and it is suitable for all ages. It can be made all year round, and it is a well-known table dish in Sichuan, China. Dongpo District of Meishan City is located in the middle reaches of Minjiang River, with abundant rainfall, fertile land, no heat in summer and no severe cold in winter. It is suitable for planting pollution-free vegetables such as root vegetables, Chinese cabbage and mustard, which provides suitable climatic conditions and excellent raw materials for kimchi processing. Detailed > >