(1) Husband and wife’s lung slices: According to legend, in the 1930s, there was a couple near Shaocheng, Chengdu who made and sold cold beef lung slices. They walked around the streets and hawked in baskets. Because the raw materials are beef, beef heart, beef tongue, tripe and scalp cut into slices and mixed together, they are called "Hui slices". "Hui" has a similar sound to "lung", so it is called "lung" after it spread. piece". Because of its well-prepared preparation and rich aroma, it was praised as "cars drive half way, but meat smells all the way." In order to distinguish them from other beef slice stalls, people call them "couple's beef slices".

(2) Long Chao Shou: "Long Chao Shou" is a snack that enjoys the reputation of being "as thin as paper and as fine as silk". The name "Dragon Chaoshou" is not because the founder's surname is Long, nor because the snack is shaped like a dragon, but because it was created in the 1940s by the owner of the famous "Nonghua Tea Club" in Chengdu at that time. He borrowed "Nong" as "dragon" and took it. The dragon and phoenix represent auspiciousness and prosperous business, so it is named "Dragon Hand".

(3) Dengying Beef: It has a very long history, dating back more than a thousand years. It is said that when the poet Yuan Qi of the Tang Dynasty was serving as Sima of Tongzhou (now Dazhou) in Sichuan, he was drinking in a rural hotel in Luohua River. He found that the beef sold in the store was as thin as paper. , with a long aftertaste, it was named "Dengying Beef".

(4) Dandan noodles: originally various small noodles sold along the streets at night. The seasoning of Dandan noodles is very exquisite, using Chinese pepper, red oil, soy sauce, minced bean sprouts, vinegar, monosodium glutamate, green onions, etc. as seasonings. The noodles are cooked and placed in a bowl, and minced meat is added to make it delicious. The most famous one is Chen Baobao’s Dan Dan Noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong City. It got its name from the fact that it was originally hawked along the street on a burden. In the past, dandan noodles were served in the streets and alleys of Chengdu using a copper pot separated by two compartments, one for cooking noodles, and one for stewing chicken or hoof. Nowadays, most of the dan dan noodles in Chengdu, Zigong and other places have been converted into shop operations, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu that have the strongest characteristics.