Hongsu, commonly known as "dry plate", is one of the special snacks of An County, and is known as a unique snack in Northwest Sichuan. The production skills of Hongsu are widely spread in Northwest Sichuan, especially the Hongsu in Xiushui Town is the most representative and influential. It is said that the production of Hongsu originated in the Tang Dynasty. According to research, in the 49th year of Qianlong, Li Diaoyuan (now An County), a famous "Bashu talent" in the Qing Dynasty, named a food "Hongsu" that was personally prepared with "red meat filling, yellow outside, and red inside the yellow". In the late Qing Dynasty and the Republic of China, Hongsu, one of the "dry plates", was placed at every festival and banquet, and matched with the "Ten Bowls", becoming a very distinctive traditional delicacy. The handed down Hongsu production method is unique, and it has to go through more than ten processes. The most traditional and representative processes are making meat filling, steaming embryos, frying strips, and frying. The main ingredients are high-quality fresh pork belly, and fresh eggs, peanuts, refined salt, sweet potato starch, fresh lard, etc. are used as auxiliary ingredients. The entire production process takes three days. And through the techniques of blocking, cooling, wrapping, cutting, frying, and simmering, and the Li family's secret seasoning formula, the red crisp with a long aftertaste can be made. The inheritance of the traditional production techniques of red crisp has contributed to the local food culture and is of great value to the study of traditional food culture. Red crisp has always been a good product for local people to entertain guests and give gifts to relatives and friends. The current successor Li Junhu upholds the tradition and innovates the flavor. On the basis of the traditional pepper and salt flavor, he adds onion flavor and spicy flavor, adds egg crisp peanuts to the variety, and pays attention to the cultural design of the packaging, reflecting the traditional cultural connotation and value of red crisp. In 2011, "Li's Wanxing" mouthful of fragrant red crisp was rated as "Chinese characteristic snack" and "Mianyang City famous trademark". Affected by the 5.12 earthquake, workshops and other infrastructure were severely damaged, and the sales market once shrank. Although it is now protected and passed down, due to the numerous procedures for making traditional red crisps, the materials used are exquisite, the production cycle is longer than that of ordinary foods, and the economic benefits are slow to take effect. Young people are unwilling to learn, and there is no successor. At the same time, due to the lack of benefits, a large number of inferior red crisps are flooding the market. These inferior products are very different from the traditional red crisps from raw materials to process, and the production cycle is short and the effect is quick, which has impacted the traditional red crisp production. The protection and inheritance of the traditional production skills of red crisps is imperative. The production of red crisps requires more than ten processes, including selecting materials, making meat stuffing, steaming embryos, cooling, cutting, frying, cooling, slicing, and frying. Its core skills are the most representative of traditional skills, such as selecting materials, making meat stuffing, steaming embryos, frying strips, and frying. The entire production takes about 3 days to complete. Making meat filling: clean the selected fresh pork belly, remove the skin with a kitchen knife, then chop the pork belly into meat filling and put it into a container, add fresh scallion, dried fresh turmeric, peanuts, fresh eggs, pepper, salt, sweet potato starch, and Lee's secret seasoning and stir repeatedly to make meat filling. Steaming embryo: evenly put the stirred meat filling on a flat plate, steam it in a steamer for about 1 hour until cooked through. Fried strips: cut the steamed and cooled embryo into long strips of about 23 cm wide and about 15 cm long, coat them with a batter mixed with sweet potato starch and fresh eggs, and fry them in about 80% vegetable oil until they turn yellow. Deep-frying: cool the fried long strips of embryo, cut them into thin slices of embryo with a width of about 23 cm, and fry them in 120% vegetable oil. The fried thin slices of embryo are red, yellow on the outside, and red in the yellow. After cooling, they can be packaged or served. The current inheritor, Li Junhu, uses a method that combines traditional skills with modern technology in the production of red crisps. The oil content of red crisps is one-third less than that of traditional production, which reduces the cholesterol and fat content, eliminates the greasy phenomenon of red crisps, and improves the product quality. At the same time, onion flavor and spicy flavor are added to the traditional pepper and salt flavor, egg crisp peanuts are added to the variety, and the cultural design of the packaging is emphasized to reflect the traditional cultural connotation and value of red crisps. Its red crisp products have entered major supermarkets such as Chengdu Ito Yoka, Mianyang Parkson, and Wangkelong, as well as local specialty food stores in Mianyang, and are used as tourist foods in specialty stores at Mianyang Airport and Railway Station. Annual sales volume reaches more than 60 tons. Information source: Mianyang Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.) Information source: Mianyang Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.)