Chongqing- To sharing tourism products and cultural products of the 2020 Chongqing Showcase, Changshou District had launched the live stream on July 30. In the live broadcast, the mayor of Changshou had presented the local culture, including excellent tourism routes and intangible cultural heritage products. Particularly, unique delicacies of the district were the most attractive part for audiences. At the same time, you can also find other Chongqing featured products at the Online Culture and Tourism House.

When talking about the typical food of Changshou, the fish noodles, bloody tofu, and crisp biscuit shouldn’t be ignored. These three are definitely unforgettable delicacies, which became intangible cultural heritages because of their craftsmanship.

Meanwhile, these delicacies combine the effort of several generations of Changshou people and are high-quality products passed down from the elder generation to the younger one. They have shown the enduring charm for keeping the original flavor and reflecting the people’s pursuit of food.

Fish noodle

Longxi River，Taohua River and other rivers are running through the Changshou district, this is why its fish resources are extremely abundant there. The local people there use fresh live fish as raw materials and mash the bone-removed fish flesh. After that, they add egg white, flour, salt, and other ingredients to process it into noodles. The fish noodle is smooth and chewy, fresh but no fishy smell, and can effectively supplement high-quality fish protein as well, which is acknowledged as the green organic food with rich nutrition.

Fish noodle is edible for everyone. Instead of gaining weight, it strengthens the functions of the spleen and stomach and relieves heat and thirst. It has gradually become the most popular and well-known symbol of cooked food among the fish dishes in Changshou Lake.

For visitors from all over the world who come to Changshou, fish noodle is a must-try delicacy, and for those who eat Chongqing noodles a lot, it can also nourish their stomachs. Guishuang Shi, the inheritor of the craftsmanship of Changshou Lake fish noodles, will appear in the live broadcast studio, making fish noodles for audiences there.

Bloody tofu

Different from other types of bloody tofu from other places, Changshou bloody tofu has no blood inside.

Changshou bloody tofu originated in the Ming Dynasty (1368 – 1644). At that time, the local people liked to eat tofu, tofu was perishable, however. For better preservation, people added salt to it after adding pork to the marinated tofu in order to make it more delicious. After multiple smoking processes, the tofu changed from natural white to bloody red, hence, getting the name “bloody tofu”.

The simplest and most common way to eat bloody tofu is to slice it directly after cooking.

Salty, flesh, with a smoky taste, at the same time, the bloody tofu is smooth, chewy, with a strong aftertaste. In addition, another way is to stir-fry it with chili, garlic sprouts, and other ingredients. The spicy and delicious bloody tofu will make people love it.

Crisp biscuit

Unexpectedly, the Changshou crisp biscuit is colored, delicate, and only one-paper-thin, thus it is famous and is one of the green healthy snack foods.

Since it is delectable and easy to carry, it has been popular in the Yangtze River regions from the Xianfeng Emperor of the Qing Dynasty (1850 – 1861). Additionally, it is also well-known in Bash and even became the necessary food for the Yangtze River boat trackers.

Made of high-precision flour, black sesame, egg, maltose, white sugar, and other ingredients, the craftsmanship of crisp biscuit is extremely sophisticated. The dough needs to be rolled into a paper-thin round shape, then spread into the pan and constantly baked over low heat.

In addition to the above three intangible cultural heritage food, local foods, beautiful sceneries, and culture products were shown in the live broadcast.