What is the specialty of Tongjiang in Bazhong?

Tongjiang mushrooms. Tongjiang Lentinus edodes is cultivated with high-quality trees, so its products are obviously superior to those produced from cottonseed hulls, forage grass, bagasse and other raw materials in other parts of China. It has the characteristics of tender and crisp meat, delicious taste, refreshing aroma, rich nutrition, high protein and low fat, and can treat many diseases. It is one of the best ingredients for banquets and home cooking. Since ancient times, it has been considered as a good product to prolong life. According to Ray Wu's Daily Materia Medica in Yuan Dynasty, mushrooms can "replenish qi without hunger, cure wind and break blood". "Mu Ben Cao Jing" embroidered by Huang Gong in Qing Dynasty said: "Mushrooms are sweet in taste and flat in nature, which can benefit qi and help food and stop urinary incontinence." Mushrooms are used to assist in the treatment of acne, measles, detoxification, dizziness, prevention of colds, lowering blood pressure, dermatitis, general weakness, scurvy, rickets, liver cirrhosis and other diseases. As far as nutritional value is concerned, according to laboratory tests, 100g dried Lentinus edodes contains protein 13g, fat 1.8g, carbohydrate 54g, crude fiber 7.8g, ash 4.9g, calcium 124mg, phosphorus 4 15mg. There are as many as 18 kinds of amino acids in protein of Lentinus edodes, and 7 kinds of amino acids are essential for human body. Fat contains a lot of flax oleic acid, and ash contains a lot of hematopoietic substances such as calcium, iron and manganese. In addition, it also contains 260 grams of provitamin D, which is lacking in common vegetables. Can be converted into vitamin D, enhance the body's resistance and help children's bones and teeth grow. Mushroom contains more than 30 kinds of enzymes, which is a unique food to correct the lack of enzymes in human body. According to Japanese research, Lentinus edodes has a significant effect on cholesterol arteriosclerosis, liver cirrhosis and anti-cancer. Therefore, it has attracted international attention. Historical evolution of Tongjiang Auricularia auricula: Tongjiang Auricularia auricula originated earlier than Tremella fuciformis, and it is the separated mother species of Tremella fuciformis, and its initial age has not been verified. It was first discovered on the surface of rotten wood in the original oak forest, and it looks like a human ear, so it is called "black fungus". It started as a cup and gradually became an ear. Many ear pieces are connected together, which are chrysanthemum-shaped, translucent and gelatinous when fresh, and are eaten as wild vegetables by the people. During the Ming and Qing Dynasties, there was a kind of tremella. "Only wood makes ears, men in black make white, and they are fickle." Unique quality: Tongjiang Auricularia auricula contains various vitamins, protein and carbohydrates. Giant salamander is a rare aquatic animal in Tongjiang and a national second-class protected animal. Also known as giant salamander. This is a large amphibian. Carnivorous, cave-dwelling, the visibility of individuals over 450 grams is mature and grows rapidly, and the largest individual is over 5 kilograms. Under natural conditions, it is widely distributed in the province, mostly in Qingchuan, Jiangyou, Beichuan, Mabian, Muchuan, Qianwei, Ebian, Wulong, Youyang, Xiushan, Wushan, Wuxi, Guangyuan, Jiange, Tongjiang, Nanjiang, Bazhong, Wanyuan, Gongxian and Gaoxian. Tongjiang Tianma Tongjiang Tianma is a valuable Chinese herbal medicine. "Compendium of Materia Medica" and "Compendium of Materia Medica" recorded: "Gastrodia elata, commonly known as Red Arrow, helped Yin Qi, made up five strains and seven injuries, opened blood vessels and enlightened people. Has the functions of calming wind and relieving convulsion, and can be used for treating dizziness, dark eyes, common cold and headache; Limb numbness, hemiplegia, convulsions in children, etc. With the functions of dilating blood vessels, enhancing blood vessel elasticity and preventing Alzheimer's disease, Tongjiang Kongshan Yellow Cattle farmers in Tongjiang County have been raising cattle for more than 2,000 years, and gradually formed a local yellow cattle variety-Tongjiang Yellow Cattle (also known as Kongshan Yellow Cattle) with strong adaptability, rough grazing tolerance in mountainous areas, tender meat and unique flavor. 1982, the Ministry of Agriculture entrusted the National Beef Cattle Breeding Cooperation Group to make a field trip, and named Tongjiang Kongshan Yellow Cattle as Tongjiang Cattle, which was included in the world cattle breed list. At present, Tongjiang Kongshan yellow cattle are distributed in Tongjiang, Nanjiang, Bazhong, Pingchang, Wanyuan and Dazhou in Sichuan, with a total population of more than 500,000. The adult bull of Tongjiang Kongshan Yellow Cattle is 128cm in height, 152cm in oblique length, 182cm in chest circumference, 20cm in tube circumference and 478.7kg in weight. Adult cows are 1 15cm in height, 143cm in length, 168cm in bust, 16cm in tube circumference and 388.6kg in weight. Tongjiang Kongshan Yellow Cattle has five characteristics: First, it has good grazing performance and can graze well on a slope of 46 degrees, which is suitable for farmers in mountainous areas; Second, the resistance is strong, and roughage can adapt to harsh climatic conditions. In the cold winter, farmers only need to graze and feed straw and add salt properly, so that cows can keep fat and fatten in summer and autumn. Third, it has strong reproductive ability. Dairy cows 1.5 years old are sexually mature and estrus is very obvious. Generally, a second child can be born in three years, the breeding period is more than 12 years, and the calf survival rate is more than 95%. Fourth, the fattening performance is good, the daily gain of steer can reach more than 850g, the daily gain of concentrate fattening can reach more than 1.2kg, and the daily gain of 1.5-2 years old can reach 400kg；; Fifth, the meat smells good and is suitable for frying, stewing, roasting, rinsing and steaming. It has always been the main raw material for producing "Deng Ying beef" and beef jerky in Bashan area, and it is deeply loved by people. In recent years, the county party committee and government of Tongjiang county have vigorously developed cattle industry and actively encouraged farmers to raise cattle to get rich, in order to make the local improved cattle Tongjiang Kongshan cattle develop reasonably, rapidly and healthily. By 2004, the county's annual output value of beef cattle reached 80,500, accounting for 15.4% of the county's total output value of animal husbandry. There are 14 cattle trading markets in the county, with an annual trading volume of about 60,000 heads. Three private beef processing enterprises have been built in the county. The products such as "Deng Ying Beef" and beef jerky are exported to Russia, Southeast Asia and other countries, and the annual processing output value of beef products reaches 85 million yuan. Tongjiang Cuisine Tongjiang Tremella Soup Technology: When making, the tremella is soaked in warm water, then the sawdust impurities are removed, the ears and feet are removed, and the large flowers are torn into small pieces, then wrapped in clean gauze and gently rubbed, and then rinsed with clear water. After the water soaked in tremella is clarified, it is filtered with gauze and then soaked in raw water. Peel pork suet and chop it into small pieces. Add water to the pot, put it on the fire, add water soaked in tremella, rock sugar powder and white sugar, and boil to clean the foam. Stir the egg white, pour it into the sugar water, and boil it to remove the foam. Repeat this twice until the sugar juice is clear. Evenly add tremella, sugar water and pig's suet oil particles into a porcelain bowl, seal the bowl mouth with leather paper, put it in a cage and steam for a few hours with high fire until tremella is steamed into jelly. Twist is one of the traditional famous products in Sichuan. In Tongjiang county, Banqiao's twist is the most popular, and its characteristic is that it is moist with honey. Sugar heavy oil is heavy and gives a strong sweetness. Taste: Soft, sweet and rich in oil. Stewed Bacon with Mushrooms Stewed Bacon with Mushrooms is mainly made of bacon unique to Bazhong and Tongjiang mushrooms, supplemented by local delicacies. After the slight cold every year, Bazhong people will process the slaughtered pigs into pieces, soak them in salt for about a month, then hang them on the fire pond and smoke them with cypress branches. This kind of bacon is delicious and won't rot for a year or two. People also make blood pills from the blood of the killer pig, tofu and glutinous rice, and make them into special dishes for entertaining guests.

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