The delicacies of Hechuan District include Chicken Chaoshou, Luoji Fresh Meat Chicken Sauce Guokui, Dingguo Fat Intestine Soup, Wang Si Mutton Soup, Duck Blood Hot and Sour Noodles, etc.

1. Chicken stir-fry: Use pork tenderloin and front lean meat, plus chicken breast meat to make the stuffing, and then use the chicken bones to make soup.

The hand made by this method has the characteristics of tender and refreshing filling, delicious but not greasy soup, and white and firm dough.

2. Luoji Fresh Broiler Chicken Sauce Guokui: The noodles are made from fine powder and pure local chicken soup, and the meat filling is secretly made with fine seasonings. It is full of fresh fragrance in the mouth and has endless aftertaste after eating.

Hechuan people's evaluation is: the meat will rot without biting it with teeth, and the fragrance lingers for a long time after eating.

3. Dingguo Fat Intestine Soup: It is made from the middle section of fresh fattened intestines and angelica, combined with old chicken and tube bones, and then stewed in a traditional Dingguo. The fat intestines are crispy and tender, and the soup is fragrant and delicious. 4. Wangsi Mutton Soup: First

Stir-fry the sheep head meat, sheep tripe, sheep intestines, sheep heart, lungs, and sheep blood in an iron pot, then add the clear soup made from the sheep bones, and serve a bowl, a bowl, or a pot of mutton-scented haggis soup like this.

Got on the table.

When eating haggis soup, you can eat it with dry rice or wine. It is always served on a green pepper plate, which is both appetizing and refreshing.

5. Duck Blood Hot and Sour Noodles: The hot and sour noodles are all handmade, and the seasoning is secretly made with fresh duck blood. It is soft, spicy, and fragrant, and it is not spicy at all. The taste is quite good.