Panzhihua, Sichuan, also known as Ferry, is the only prefecture-level city named after China. Panzhihua City is located in the southwest of China, at the junction of Sichuan and Yunnan, with a three-dimensional climate based on the south subtropical zone. Famous scenic spots include Panxi Rift Valley, Flower Dance World and Puda. In addition to scenic spots, there are many special foods. Here are some special foods from Panzhihua.

I. Guo Shengcha

Guo is rich in Bailing Mountain, Guo Sheng Township, Yanbian County, Panzhihua City. Its leaves are beautiful, tender and green. After soaking, the fragrance is pleasant and the charm is endless. It is rich in potassium, calcium, magnesium, cobalt and iron 1 1 minerals. It is a top-grade green tea and a national-level certified alpine pollution-free organic green tea.

Second, Jinjiang Jincheng

Due to the unique terrain and climate of Panzhihua, this unique fruit treasure house has been created. Cause and effect are oval, shaped like goose eggs, which is what the locals call it? Goose eggs and oranges? . Jincheng oranges are produced all over the world, but the Jincheng oranges produced in Panzhihua have the characteristics of thin skin, high quality, rich juice, tender meat and much residue, and are famous for their unique slightly sour flavor.

Third, chicken brown roll powder

Panzhihua is rich in brown fungus. In midsummer and Meng Xia every year, when the first few rains in this area come down, the chicken brown in the mountains keeps growing, which is the most popular fresh fungus in Shan Ye in Panxi area.

It is made of rice roll powder as the main material, fresh chicken termites and cloud legs as the auxiliary materials, and ginger, garlic, salt and other seasonings. Delicious taste, glutinous rice flour, delicious soup, quite Panxi local flavor.

Four, Yajiang fish

Yajiang fish in Panzhihua is a specialty of Panzhihua city. It feeds on fuciformes, likes cold water and is not easy to raise artificially. The Yalong River in Panzhihua, with its cold water temperature, fast-flowing water and abundant food, is an ideal place for Yajiang fish to inhabit and breed. In winter, the river gradually becomes clear and algae flourish. At this time, the Yajiang fish is the most plump, each tail is about 65438 0 kg.

Yajiang fish is fresh and tender, rich in trace elements such as phosphorus, calcium and iron, and rich in nutrition. The usual eating method is to cook fish and green leaf pickles in clear water, bury several red peppers in the ashes of the furnace hole, knead the red peppers into crisp shapes, put them in a small dish, add seasonings and eat the fish pieces together. They are original, mellow and refreshing.