1. Baihe's "Sandianshui" and "Sandianshui" were originally "auspicious feasts". Because there is a chicken and a mutton dish, the homophones of "chicken" and "sheep" are combined into "auspicious". In addition to this simple taste,

The deep blessings and longings it carries show the Baihe people’s deep affection for all beautiful things.

Before sitting down, four cold plates: braised beef, pork head, pork liver, sausage (or sausage or peanut beans), four plates of side dishes, and a dry candy plate in the middle.

After taking a seat, eight dishes were served: meat cake, fresh fish, steamed chicken, tripe slices, mutton, pig's trotters, kidneys, and steamed wine rice.

Among the eight dishes, there are three sweet liquids, such as eight-treasure porridge, lotus seed soup, sweet wine (made from fermented steamed glutinous rice) or white fungus soup, and the mystery of the legendary "Three Points of Water" banquet is unveiled.

2. Langao Konjac Feast Konjac, which is known as "ghost brain", can actually be made into various delicacies.

The villagers have ingeniously developed more than 60 kinds of delicious dishes using konjac. When these 60 kinds of delicious dishes are brought to the table together, it is called "Konjak Feast".

Compared with the "Manchu-Han Banquet", the Konjac Feast is even worse, because it is an extremely difficult initiative to make more than 60 dishes with different shapes and flavors from a single raw material such as konjac.

3. Make the refined potato flour with fried bacon and egg skin moist with water, add eggs and beat well, use a little oil in the pot to spread the egg paste into a skin; add bottom oil in the pot, stir-fry the bacon to get the oil juice, add the egg skin and stir-fry at the same time,

Add soy sauce and sprinkle with minced garlic.

Features: The color is composed of white, yellow and red, the taste is soft and the fragrance is fresh.

4. Zhenping’s fried bacon with potato cake and fried bacon with potato cake was originally a home-cooked dish on the tables of the people in Zhenping.

It is a dish made of potato products and Zhenping specialty bacon.

Fresh potato cake, paired with bright red streaky bacon, the potato cake fully absorbs the fat of the bacon, making it appear more plump and translucent.

Then add fresh local chilies, Sichuan peppercorns, garlic slices, green onion sections, and ginger slices.

Stir-fried in a large iron pot that burns firewood in the countryside, the attractive and mellow aroma exudes a strong nostalgia, the red, yellow, white and green colors are bright, the bacon is fat but not greasy, and the potato cake is smooth and refreshing.

5. Ningshan Chestnut and Shiitake Mushroom Stewed Chicken Ningshan Shiitake Mushroom is a local specialty and is famous throughout the country for its thick meat, good mushroom shape and high quality.

Ningshan chestnut is also a local specialty. It is famous for its plump grains, astringent skin that is easy to peel, sweet and fragrant, and rich in nutrients.

The special chestnuts and special mushrooms are matched with the local chicken. It is really an authentic local specialty.