The Wenjiang crunchy candy, invented by 

Ma Jingshan and his brother Ma Zhuoyun 

in Shou'an Township, Wenjiang County 

(now Wenjiang District) in the 24th year 

of Emperor Guangxu's reign in the Qing 

Dynasty (1898), is a representative of 

handmade candies in Wenjiang District. 

In 2008, the craftsmanship of making 

Wenjiang crunchy candy was included in 

the list of municipal intangible cultural 

heritage projects in Chengdu. Adopting 

the traditional recipe, the Wenjiang 

crunchy candy is made with white sesame 

seeds, refined sugar, processed glutinous 

rice flour, cooked maltose, and freshly 

pressed rapeseed oil. First, wash, peel, 

and fry the white sesame seeds that are 

full-grain and bright until they become 

crispy. Second, add sugar for grinding, 

repeatedly sieving, and keeping warm. 

Third, mix sugar, maltose, rapeseed oil, 

clear water and other ingredients in 

proportion and boil them until the mixture 

can be pulled into continuous threads while 

it is hung on the wall. Forth, fix the mixture 

on a special iron pole for pulling candy and 

manually pull and stretch it repeatedly until 

the mixture turns white. After cooling the 

white mixture, knock down a certain 

amount of sugar blocks and boil them into 

syrup. Fifth, spread the syrup evenly on a 

chopping board, roll it into thin slices with 

a rolling pin, and fold it with sesame flour 

repeatedly for dozens of times to create a 

layered shape like a steamed twisted roll. 

Then, shape it with a special wooden 

clamp. Finally, slice the well-shaped sugar 

block and that's the crunchy candy. The 

Wenjiang crunchy candy tastes delicate 

and smooth, delectable but not cloying, 

sweet but not overly sugary, crispy but 

won't make you thirsty, and crunchy but 

not too hard.

温江酥糖，起源于清光绪二十四年，为温江寿安马敬山、马卓运兄弟所发明，为温江纯手工制作糖果的代表。2008年，温江酥糖制作技艺被列入成都市市级非遗项目名录。温江酥糖采用传统配方以白芝麻、精白糖、糕粉、熟面饴糖、鲜榨菜籽油为配料，选用颗粒饱满、色彩鲜泽的白芝麻清洗、去皮、炒酥脆，加白糖进行碾细、反复筛、保温。将白糖、饴糖、菜油、清水等按比例混合后熬炼，熬至挂壁拉丝不断后，将其固定在专门拉糖的铁柱上，进行手工反复拉扯，直至糖呈白色状。在拉白冷却的糖块上，敲下一定量的糖块再次熬化，将熬化后的糖浆放在案板上摊开，用走锤将糖擀成薄片，和着芝麻面反复叠上几十下叠成花卷状，最后用木夹将其夹成一定形状。将木夹夹好的糖块切片，酥糖就做好啦。温江酥糖尝起来细腻化渣，香不腻人、甜不见糖、酥不顶口、脆不觉硬。

The traditional technique of making 

Wenjiang Fei'er Powder originated in the 

late Qing Dynasty and the early Republic 

of China. In 2020, the traditional technique 

of making Dundu Wenjiang Fei'er Powder 

was rated as intangible cultural heritage 

of  Wenjiang District. Wenjiang Fei'er 

Powder is made from dozens of high-

quality ingredients such as rice, soybeans, 

coix seeds, Chinese yam, prickly waterlily 

seeds, and chicken's gizzard skins, with 13 

techniques adopted during the production 

process, including frying, roasting, 

toasting, simmering, drying, baking, 

grinding, steaming, boiling, broiling, 

milling, sanding, and clay baking. With 

ingredient proportions adjusted based on 

different groups' nutritional needs, it is 

finally produced under the inspection of 

famous experienced traditional Chinese 

medicine practitioners. Specifically, 

Wenjiang Fei'er Powder is made from 

high-quality rice, soybeans, and other 

homologous ingredients in food and 

medicine mixed according to a seventy-

thirty ratio. This endows Wenjiang Fei'er 

Powder with medicinal properties that take 

effect through the power of food, thus 

achieving a balance and regulation for 

human bodies. Thanks to the combination 

of this theory and the traditional technique, 

the simple rice paste has been turned into 

the Wenjiang Fei'er Powder, which is 

smooth, nutritious, and full of different 

ingredients.

温江肥儿粉传统制作技艺起源于清末民初，2020年，墩笃肥儿粉的传统制作技艺被评为温江区非物质文化遗产。温江肥儿粉选取优质大米、黄豆、薏苡仁、淮山、芡实、鸡内金等数十种食材，经由“炒、烧、烤、焖、烘、焙、磨、蒸、煮、炙、碾、沙、土”十三种制作技法，并根据不同人群的营养需求改变原料配比，通过名老中医层层把关制成。以优质大米和黄豆，配以食药同源的食材，按照三七比例将“食物赋以药用，而药用借饮食之力得以发挥，达到调理、平衡的作用”。这一理论结合传统制作技艺，才得以将单一的米糊，变成了口感顺滑、层次丰富具有极高营养价值的肥儿粉。

The Wenjiang soy sauce brewing technique 

dates back to Emperor Qianlong's reign in 

the Qing Dynasty (1736-1796). Wenjiang 

soy sauce, inherited for 285 years, has 

witnessed the "taste history" of generations 

of Wenjiang people as a geographical 

indication product of the Wenjiang District 

in China. In 2009, the Wenjiang soy sauce 

production technique was listed as 

Chengdu's intangible cultural heritage. 

Soak carefully selected soybeans and 

wheat in water and steam them in a 

traditional way before adding wheat 

flour. Thoroughly stir the mixture and 

leave it in the humid air to create 

fermented koji mold. Put the mixture into 

a sauce jar for exposure day and night for 

8 to 12 months. To make sure it is fully 

fermented, manual turning of the mixture 

is necessary during the exposure and 

fermentation. Then the soy sauce mash 

comes into being through vigorous stirring 

with traditional methods. Store the soy 

sauce mash in a large wooden barrel when 

it is fermented and turns dark reddish 

brown with oozed-out sauce. Put a bamboo 

basket in the sauce jar to separate the solid 

residue from the liquid that will be 

produced when the fully fermented soy 

sauce mash is cooled. Scoop the liquid 

from the basket and that's the Wenjiang 

soy sauce. The refined Wenjiang soy sauce 

is clear, bright, sticky, dark reddish brown 

and nutritious, featuring a strong and 

mellow aroma, fresh and delectable taste, 

and rich texture and tasty flavor. In 

addition, it can be stored for a long time 

without deterioration and preservatives.

温江酱油的酿造时间可追溯到清代乾隆年间，至今传承了285年的滴窝油是温江数代人的“味觉历史”，同时也是温江的中国地理标志产品。2009年温江滴窝油酿造技艺被列为成都市非物质文化遗产。大豆和小麦经过精细筛选后，用清水浸泡、传统方式蒸煮后，再拌入麦面，充分搅拌，伴随湿润的空气完成发酵制曲。放入酱缸后需要日晒夜露历经8—12个月。为了保证发酵充分，在晒露发酵过程中必须进行人工翻酱，用老道的力度翻搅之后，制成酱胚。后期酱醅发酵呈深红棕色，还有部分酱汁渗出，就装入大木桶内贮存。在缸中放入竹笼，当成熟酱胚遇冷回润产生的汁液，将酱渣隔在笼外，从笼中舀取汁水即成滴窝油。成品滴窝油具有体态清亮，色泽鲜亮、挂壁性好、深红棕色的特征，同时营养丰富、酱香醇厚、色鲜味美、质浓味醇不含任何防腐剂，且久储不变。