Pidu District cuisine includes Jiang sparerib, Yang chicken, Pixian watercress, Rubik's cube bean curd, pot-side steamed buns, Taihe braised beef, Pixian watercress fish and so on.
1, ginger ribs:1was founded in Tangchang Town, Pixian County in 1982, and has been continuously improved and innovated, becoming the signature dish of Shunrong Restaurant.
2. Yang chicken: Sichuan high-quality native chicken is selected and cooked by traditional methods. Its meat is tender, its taste is comfortable, its flavor is unique and its color is rosy.
3. Pixian watercress: The material selection and technology are unique, and the finished product has mellow fragrance, oily color and sweet aftertaste. It is a common condiment in Sichuan-style recipes.
4, Rubik's cube tofu flower: white color, delicate taste, soft, seasoning dishes can reach more than 40 kinds of acid, sweet, hemp, spicy, salty five series, diners can freely exchange according to their own tastes, interesting and delicious.
5. Pot-side steamed buns: Huang Cancan's coat is covered with corn and sprouts, and the bottom of the freshly baked steamed buns is crisp. Two bites will make him hungry until noon, and then a cup of soybean milk will make him full of energy all morning.
6. Taihe braised beef: It is named after it is produced in Taihe Farm where the Hui people live in Pixian County. Beginning in the late Qing Dynasty, it is quite famous in the western Sichuan Plain. Moderate hardness, salty and palatable, bright red color, no residue, rich aroma and long aftertaste.
7. Pixian watercress fish: a famous Sichuan dish with a history of more than 50 years, which is made from fresh freshwater carp and Pixian watercress by traditional techniques. The color is bright red, salty and slightly spicy, fresh and fragrant, smooth and palatable.