Meat dishes: diced chicken with Chili, shredded pork with fish flavor, boiled beef, hot waist, lamp shadow, beef, tea, duck powder, steamed ribs, Hechuan sliced meat, ginger juice, spicy chicken, braised pork with chestnut, sesame oil chicken, Taibai duck and Dongpo steamed pig's head.

Vegetarian dishes: Mapo tofu, fish-flavored eggplant, home-made tofu, white juice, Chinese cabbage, boiled water, Chinese cabbage, sesame sauce, phoenix tail, Dendrobium, peanuts and vinegar cucumber.

Cold dishes; Husband and wife lung slices, Sichuan cuisine-spicy cucumber, pepper, chicken, pepper and lentils.

Soup: Shrimp and Winter Melon Soup, Braised Fish Head and Tofu Soup.

Seafood: Shrimp with fat fish head and chopped pepper, dry steamed yellow croaker in white sauce, dry fried shark's fin with sauerkraut, Dongpo cuttlefish and Dongpo snapper.

Hotpot: beef omasum hotpot

Staple food: Dandan Noodles eight-treasure porridge and glutinous rice balls.