Panzhihua is not only a famous mining city, but also a classic food capital. Because it is an immigrant city, the newly added elements integrate the characteristics of aborigines, and many kinds of foods are born in the passionate collision:

First, Panzhihua copper hot pot:

Super authentic copper hot pot with super characteristics, burning charcoal fire at the bottom, using chicken soup as the base, and the copper pot in the middle is gurgling, rinsing meatballs and chicken.

2. Lengdan Cup Series:

Lengdan Cup, originally named "Leng Sipo Cup", is a midnight snack in Sichuan. Some cold dishes, such as duck neck, rabbit head, dried bean curd, etc., are supplemented with cold beer. Because wine and cold dishes are cold, they are called "cold cups".

The series of cold cups is a major feature of Panzhihua. People in Panzhihua like to drink beer, and they must drink beer every meal.

Everyone's favorite beer is Lebao beer, a local specialty, and a cold cup with stewed vegetables, cold dishes and beer. Would it go well with a hot summer night? !

Everyone's favorite beer is Lebao beer, a local specialty, and a cold cup with stewed vegetables, cold dishes and beer. Would it go well with a hot summer night? !

3. Mabang cuisine in Yanbian:

1. Tuotuo chicken

Tuotuo chicken is actually eaten by Yi people, and the pepper and hemp taste is extremely heavy, with Panzhihua salt flavor as the most distinctive.

The raw material of Tuotuo chicken is very nutritious Paoshan black-bone chicken. After three processes, such as pickling, oiling and stir-frying, it is crisp, fragrant and soft, and the fresh pepper is innovatively used. The clear and bright color is very attractive.

2. Oil-bottomed meat

Panzhihua oil-bottomed meat is a kind of storage method for meat food, which was developed by people who lived in "Yi Du Yi" in ancient times (now Ya 'an and Panzhihua in Sichuan) to prevent pork from rotting and deteriorating in hot summer.

cut the pork into pieces of about a catty. When the lard in the pot boils, put the cut pork into an oil pan and add a proper amount of salt. After the water in the meat is boiled, take it out and put it into a prepared ceramic pot. Then pour the oil into the pot, and the meat with oil bottom will be ready!

Oil-bottom meat is amazing, and it is simply the crystallization of human wisdom. Without the assistance of any freezing facilities, oil-bottom meat will not rot and deteriorate for several years!

The oily meat is mellow, raked but not crisp, fat but not greasy, soft but not spongy, appetizing and invigorating the spleen, full of color and flavor. You must eat it when you go to Panzhihua!

3. Truffles in Panzhihua

Truffles and various wild mushrooms in Panzhihua are the classics of game. Truffles, which are more precious than gold in French cuisine, not only have high nutritional value, but also can be used as food and wine.

4. Panzhihua also has all kinds of wild game cold dishes made of wild stone flowers and tree flowers, Yajiang fish in Yalong River, yellow pepper diced in Jinsha River, reptiles along Anning River, fat bee pupae, etc. When foodies travel, they must not miss it!