The top ten Bazhong delicacies: 1. Qingyu Braised Pork: "Wash and cut into four sides, boil sugar and water and mix into a slurry. Add monosodium glutamate, salt, garlic, rice wine, star anise, ginger, scallion and spicy king. Cook the meat with essence for full flavor

, the fire is just right and the fragrance lingers. Occasionally, there are poems in the tent, and the wine shop is overjoyed. "A dish of "Qingyu Braised Pork" is cooked.

2. Bazhong Zaolin Fish (Banjiazi Fish) Boatazi Fish is made from Bahe silver carp, with Bazhou bacon, salted vegetables, Nanyang potatoes, Zaolin green onions and turmeric as auxiliary ingredients. The bacon is roasted until golden, salted vegetables,

Stir-fry onions, ginger, and garlic until fragrant, stir-fry silver carp, watercress, and pickled peppers until they change color, then add bone broth and simmer.

3. Tang's Secret Braised Duck Tang's Braised Duck is famous in Bazhong. It selects local free-range ducks in Enyang and carefully braises them with old brine. The secret spices used have been passed down for nearly a hundred years; the special production process is used to make the braised duck

The duck skin is tender but not greasy, and the duck meat is lean but not sticky. It is suitable for all ages.

4. White jade fish soup Baiyi River is rich in fish. Baiyu fish soup was originally a diet for the elderly and infirm and mothers during their recovery period.

In the 1980s and 1990s, after careful improvement by the fifth and sixth generations of descendants of the "Bai Yi Whole Fish Banquet", they created a fish soup with ecologically selected ingredients, minimal ingredients, delicious soup, and a soup as white as jade.

5. Bashan Bacon Stewed Local Chicken: Bashan local chicken is selected, and Bazhou bacon is used as an auxiliary ingredient. Wash the local chicken and bacon, cook them in a pot, and then put them on a plate.

6. Nanjiang yellow sheep soup uses local yellow sheep as the main ingredient in Nanjiang. The ingredients are exquisite. The soup is milky white and bright in color. The soup is fresh but not sour, and the meat is tender but not stringy. It has a unique flavor and is what Nanjiang people are proud of.

Specialty" dishes.

7. Nuoshui Owlfish Nuoshui, that is, Xiaotong River.

In the era when transportation was underdeveloped, boatmen lived on boats all year round, often casting nets in rivers to catch fish. They stewed them with Sichuan peppercorns, dried chili peppers, salt vegetables, salt, bacon and fish to create fresh and delicious "boatfish".

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8. Bashan Local Pig Spicy Braised Bashan Local Pig Spicy Braised Bashan Local Pig Spicy Braised Combination is a representative of the combination of brine formula and modern cooking. It selects the pig tails, pig feet, pig mouths and pig ears of Bazhou local wild pigs, and washes them with flying water.

It uses white kidney beans and lotus root as auxiliary ingredients, braises it, cuts it and puts it on the plate. The pork is fragrant and the spiciness is moderate.

9. Zhengpin Bowl Pinwan is the core dish of the top ten bowls of Zhengzheng. It uses bean sprouts or cooked bamboo shoots as the base, and is mainly handmade with local pork meatballs. Pork belly slices are arranged neatly on top. It has a moist and fragrant taste.

Strong, salty and delicious, suitable for all ages.

10. Bighead Carp with Bean Curd at Jiangkou “If you don’t eat fish with bean curd, there will be no feast.” Pingchang has abundant water resources. The fishermen along the river use boats as their home and fish as food. Together with homemade bean curd, they cook many kinds of bighead carp.

The fish meal, represented by the green bighead carp with bean paste in Jiangkou, is known as the top delicacy.