1. Mud tofu: This kind of soybean milk has neither bittern nor bitterness, because it does not contain gypsum or bittern. On the contrary, it has the characteristics of mellow, soft, white and slightly sweet taste, and has a unique local spicy seasoning.
2. Homemade tofu: This dish mainly uses Pixian watercress, white sugar and soy sauce to cook delicious dishes. After making, the color is golden and bright, the tofu is soft, fragrant, slightly spicy and salty, and the aftertaste is slightly sweet. It has a strong local flavor and is the home-cooked flavor of Sichuan cuisine.
3. Salted prawns: Boil prawns, onion ginger, cooking wine, refined salt and pepper with high fire, skim the floating foam and cook for 5-6 minutes. The characteristic prawns are orange-red, fragrant and tender.
4, chef yipin pie: the practice is quite elegant. The ingredients are extremely simple, with elegant appearance, rich content and unique flavor.
5. Chicken rolls: This is the most popular fresh fungus in Panxi, Shan Ye. Panzhihua also produces a lot of chicken brown fungus. Every year in midsummer and Meng Xia, when the first few rains in this area come down, the native chickens in the mountains will constantly appear in various farmers' markets in the city. Chicken brown roll powder is mainly made of rice roll powder, supplemented by fresh chicken brown fungus and cloud legs, and supplemented by spices such as ginger, garlic, pepper and salt. This food is exquisite in workmanship, delicious in taste, glutinous rice flour and delicious soup, which is quite Panxi local flavor.