Dengying beef jerky is a famous local product in Sichuan, which originated in Daxian County, Sichuan Province, and its production technology is now spread all over Sichuan Province. Its raw meat is mainly buffalo meat, but also beef and yak meat.

2. Zhang Fei beef

Zhang Fei beef is produced in Langzhong City, Sichuan Province, and it is a specialty with strong Sichuan flavor. The surface of Zhang Fei beef is reddish brown. After cutting, the meat texture is tight, dry, dry, soft and hard. It is salty and palatable, and it is suitable for banquets and wine.

3. Dongpo Meat

Dongpo meat, also known as rolling meat and Dongpo braised meat, is a traditional dish with characteristics in Meishan and Jiangnan areas. Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice.

4. Bose sugar

Bosi sugar is a traditional specialty of Chengdu, Sichuan Province, which was founded in the late Qing Dynasty and was once a tribute to the DPRK.

5. Qingchuan Auricularia auricula

Sichuan specialty, auricularia auricula, also known as auricularia auricula, auricularia auricula, wood moth, black cabbage and auricularia auricula. Qingchuan Auricularia auricula has the characteristics of large and thick flowers, deep color, fine and smooth, soft but not greasy, fragrant taste and no pollution.