Author: Mr deng
The digitalization and green development of Sichuan’s manufacturing industry has added new momentum. Recently, the Sichuan Intelligent and Green Development Promotion Center was officially put into operation in Chengdu. The Sichuan Manufacturing Industry Intelligent Transformation and Digital Transformation Empowerment Platform, which was launched and built, is the first provincial-level integrated service professional platform for “intelligent transformation and digital transformation” in the manufacturing industry in China. In the future, this place will provide better assistance for the digital and green development of enterprises. This is a microcosm of Sichuan’s pursuit of a “green” and “carbon” new path. In recent years, Sichuan…
Chuan Chuan Xiang, the name itself is full of temptation and fun. Cut various ingredients into small pieces, string them together with bamboo sticks, boil them in a hot pot, and pair them with different seasonings for consumption. Each string is an adventure for the taste buds. Whether it’s fresh and tender meat slices, crispy vegetables, or soft and sticky soy products, they all become particularly delicious under the infiltration of spicy soup base. Chuan Chuan Xiang is not only a traditional Sichuan snack, but also the best choice for friends’ gatherings. Everyone sat around the table, eating and chatting.…
On October 24, the reporter learned from the fourth quarter press conference held by Sichuan Branch of the People’s Bank of China that at the end of September, the balance of local and foreign currency loans in the province was 11.5 trillion yuan, an increase of 11.2% year on year, 3.6 percentage points faster than the national growth rate, ranking the forefront of the country for 24 consecutive months. In the first three quarters of this year, the total amount of domestic and foreign currency loans in Sichuan increased by 952.7 billion yuan, ranking first in the central and western…
Mao Xuewang is a specialty dish of Sichuan cuisine and one of the pioneers of Chongqing Jianghu cuisine. It has been included in the “Chongqing Cuisine Cooking Standard System” by the National Standards Committee. Mao Xuewang uses duck blood as the main ingredient for cooking, with cooking techniques mainly focused on cooking dishes, and the taste belongs to spicy and numbing flavor. It originated in Chongqing and is popular in the southwest region. It is a famous traditional dish, which is made by boiling and eating raw blood and minced tripe as the main ingredient, hence the name. In the…
Tianfu Panda Tower is the tallest tower in western China, located at 168 Mengzhuowan Street, Chenghua District, Chengdu City. It covers an area of 10 acres and has a height of 339 meters. On the tower, a total of 30 sets of radio and television programs are launched from CCTV, Sichuan Provincial TV, Chengdu City TV, as well as new media such as digital mobile TV and mobile TV, covering a radius of 80 kilometers. It is a hub for broadcasting, television, and microwave transmission in Sichuan Province. Simultaneously providing comprehensive services to provincial and municipal public security, fire protection,…
“Returning from Jiuzhaigou without looking at the water” Jiuzhaigou Valley Scenic and Historic Interest Area is located in Zhangzha Town, Jiuzhaigou Valley Scenic and Historic Interest Area County, Aba Tibetan and Qiang Autonomous Prefecture, in the southern section of Minshan Mountains in northwest Sichuan Province, and in the northeast of Gonggang Ridge in the southern section of Minshan Mountains. Located over 400 kilometers away from Chengdu, it is a major tributary of the Baishui River in the upper reaches of the Jialing River in the Yangtze River system. The terrain of Jiuzhaigou Valley Scenic and Historic Interest Area Nature Reserve…
In the streets and alleys of Chengdu, Dandan noodles has conquered the hearts of countless diners with its unique charm. The alkaline water noodles have elastic tendons, and when paired with fresh and fragrant sprouts and special minced meat seasoning, the spicy and fragrant taste instantly blooms in the mouth. The essence of Dandan noodles lies in that bowl of special seasoning. The red oil floating noodles have a pungent fragrance, which is hot but not dry, and numb but moderate, making people have endless aftertaste. Eating a bowl of Dandan noodles, it seems that you can feel the unique…
When it comes to Sichuan snacks, Fat Intestine Sour and Spicy Powder are definitely a classic that cannot be missed. The red and attractive Hot and sour soup bottom, together with Q elastic and smooth sweet potato noodles and stewed soft and glutinous fat intestines, is the ultimate provocation to the taste. The special sour and hot soup, which is hot in sour, hot but not dry, is perfectly integrated with the mellowness of fat intestines, making people unforgettable. The chewy texture of sweet potato vermicelli adds a touch of chewiness and satisfaction to this snack. Whether it’s the first…