1. Meat buns are a famous snack in Emei.

Mix the fine corn flour with warm water, then mix the pork particles mixed with spices into the mixed corn flour, knead it into a ball, place it on a pan to cook, and then bake it around the oven

.

At this time, the aroma is overflowing and tempting the appetite.

2. Snow Mushroom Taro Mushroom Taro is a perennial herbaceous plant. The above-ground petioles are serpentine-colored, the compound leaves are palmately shaped, the leaflets are pinnately split, the underground stems are globose, and the tubers are like taro.

It can be eaten after being ground into powder.

It turns black after being cooked and is commonly known as black tofu. It is produced in Emei Qingshui, Ashan, Shuangfu, Puxing, Sichuanzhu and other towns and villages.

3. There are many varieties of Emei jelly. According to the color, it is divided into two categories: yellow and white; according to the raw materials, it is divided into rice jelly, buckwheat jelly, pea jelly, etc.

These jelly noodles can be cut into large or small slices, shreds, cubes, etc. as needed, or mixed or boiled.

There is also a unique style called "beater stall", which does not use a bowl. Instead, the jelly is cut into palm-sized pieces, held in the palm of the hand, topped with condiments, and diners eat while walking.

4. Emei Suzhai Buddhism believes that vegetarianism can purify the mind, reduce desires, and prolong life, so they are very particular about vegetarianism.

The plain banquets held by monks in Baoguo Temple, Fuhu Temple and Wannian Temple are more famous.

Buddhist vegetarian banquets are dishes made with soy products, flour essence, fruits and vegetables as raw materials, and imitated the category and shape of vegetarian banquets.

Not only imitating its shape, but also imitating its taste, it can be mistaken for the real thing.

5. Eel shreds are made by slaughtering fresh eels, then washing and cutting them into shreds, supplemented by soybean sprouts, vermicelli and garlic sprouts, plus Pixian bean paste, knife-edge peppers, etc.

The finished dish is bright red in color, tender in taste, and has a strong spicy flavor.