Laifengyu is taken from Laifengyi, which is a post station on the Chengdu-Chongqing ancient post road. It is as famous as Longquan Post, Shuangfeng Post and Baishi Post. It is one of the "four famous posts" on the Chengdu-Chongqing ancient post road and has been a land of plenty since ancient times. Its rise can be traced back to the late Ming and early Qing dynasties when "Huguang filled Sichuan". At that time, a large number of immigrants from the land of fish and rice in the south of the Yangtze River came to Laifeng and combined the fish cooking techniques of the south of the Yangtze River with the flavors of Bayu and Sichuan, thus forming a fusion of Fujian, Hubei, and Sichuan. "Laifengyu" with Cantonese, Hunan and Sichuan cuisine. In the early 1980s, a group of chefs headed by Tang Dexing and Tang Zhirong boldly innovated on the basis of inheriting the traditional cooking techniques of Sichuan cuisine and cooked "Laifengyu" with the main characteristics of "numbing, spicy, hot and tender". Loved by past diners.

2. Bishan Rabbit

Bishan rabbit comes from Bishan District. In addition to the world-famous phoenix fish, there is also a delicacy called Bishan vine pepper rabbit. Bishan people love to eat rabbits, and there is a custom that no feast will be complete without rabbits. The most representative Bishan rabbit is the Dingjia rabbit. The Dingjia rabbit has a history of more than 280 years. The history can be traced back to the Ming and Qing Dynasties. During the Anti-Japanese War, famous schools such as Jiaotong University and Tongwen Middle School and the National Trademark Office moved inward. Here, Zhou Enlai, Feng Yuxiang and others were full of praise after tasting the local traditional snack "White Chopped Rabbit" at Ding's house. Since then, Ding Jiatu has become quite famous in Chongqing, Nanjing, Shanghai, Suzhou, Wuxi and other places. Under the influence of Ding Jia Rabbit, many local famous chefs in Bishan gradually formed their own brands and flavors after improving Ding Jia Rabbit through practice and exploration, thus forming the famous delicacy of Bishan Rabbit.

3. Beer Duck

Beer duck is a special dish with unique flavor and is a favorite dish among diners. It is said that it originated in the Qing Dynasty. Emperor Kangxi visited the south of the Yangtze River and saw beautiful mountains and rivers, clear rivers, and rivers filled with unusually beautiful ducklings. Just when he was in high spirits, it rained heavily and the entourage was caught off guard. Kangxi was soaked like a drowned rat. He had no choice but to run to an inn famous for its duck meat. The waiter brought up a large pot of cooked duck meat. Immediately, he became very excited and ate duck meat with rice wine. When he was drunk, he accidentally poured the wine in the cup into the boiling duck pot, and the aroma suddenly overflowed. After returning to the palace, Emperor Kangxi still had this dish fresh in his mind, and specially ordered the imperial chef to make this dish for him. After years of practice, he used beer as tribute from Egypt and a variety of precious Chinese herbal medicines as raw materials. The origin of beer duck has not been verified, but in Chongqing, beer duck is definitely a very famous Jianghu dish. The main ingredients of beer duck are duck and beer. Stewing duck meat with beer makes the nourishing duck meat more intense. The duck meat is not only delicious, but also has a refreshing aroma of beer.