Vegetarian dishes: hot and sour potato shreds, purple leaves in garlic paste, mushrooms and vegetables, scrambled eggs with tomatoes, home-made tofu, large-roasted venetian blinds, pickled vegetables, fried duck blood with leeks, minced pork, fried bamboo shoots in garlic paste, crispy water gluten, tiger skin peppers, loofah beans, cucumber shrimp, stir-fried green beans and local fresh vegetables.

Meat dishes: diced chicken curry, Sichuan beef tendon, sizhen chicken slices, shredded pork with fish flavor, shredded pork with water bamboo, sliced pork with Sichuan flavor, beef tenderloin with green pepper, shredded pork soup with pickled mustard tuber, sweet and sour pork ribs, braised lion head, West Lake vinegar fish, fried pork slices with green pepper, fried large intestine, sliced pork with salt and pepper, stewed tofu with fish head, fried celery with Monopterus albus, braised chicken legs and braised plum.