1. Dongpo cuttlefish

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional famous dish in Leshan, Sichuan, made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy outside and tender inside, sweet, sour and slightly spicy, and rich flavor.

2. Steamed Jiangtuan

Steamed Jiangtuan is a traditional and famous dish in Leshan, Sichuan, and belongs to Sichuan cuisine. It is made from steamed anchovies, ham, etc. as raw materials. The finished dish has a beautiful shape, plump and tender meat, and a clear and delicious soup.

3. Stilt-legged beef

Stilt-legged beef is a long-standing famous dish in Leshan City, Sichuan Province. The main raw materials include beef, beef tongue, beef liver, beef ears, etc. The color is delicious, the taste is smooth, and it is extremely delicious.

4. Xiba Tofu

Xiba Tofu is a famous traditional dish in Leshan, Sichuan. More than 20 kilometers down the Minjiang River from the Leshan Giant Buddha, there is Xiba Town, Wutongqiao District, a thousand-year-old town. As early as the Wanli period of the Ming Dynasty, people in the town had the custom of eating tofu. What really made Xiba tofu famous is Master Yang Junhua, the sixth generation chef of the time-honored "Qingyuan shop".

5. Dongpo elbows

Dongpo elbows are a specialty of Meishan City, Sichuan Province and a national geographical indication product. Dongpo pork elbow has the advantages of milky white soup, soft pork elbow, tender meat, mellow meat flavor, chewy texture, fat but not greasy.

Reference source: Baidu Encyclopedia-Sichuan Cuisine