1. Leshan Bangbang Chicken Leshan Bangbang Chicken was originally produced in Hanyangba, Leshan. It uses high-breed Hanyang chicken. After being cooked, the chicken is beaten loose with a wooden stick before eating.

Bangbang chicken is beaten with a stick in order to loosen the muscles of the chicken so that the seasoning can be easily absorbed and chewing time can be saved.

2. Bai Zai Chicken Bai Zai Chicken is a famous dish spread in the Leshan area. It is also called Bai Zai Chicken and Pepper Chicken. It belongs to Sichuan cuisine and originated among the people of Leshan in the Qing Dynasty.

It was loved by national leaders such as Zhu De and Deng Xiaoping, and was mentioned many times by the literary giant Guo Moruo.

3. Braised Phoenix Wings with Snow Konjac. Braised Phoenix Wings with Snow Konjac is a traditional cooking dish and was once one of the representative dishes of Leshan cuisine.

The main raw materials are Emeishan Snow Konjac and chicken wings.

4. Emei Cake Emei Cake is a specialty of Emeishan City, Sichuan Province, and a national geographical indication product of China.

Initially, Emei cake was made from brown sugar and glutinous rice, and was called yellow sugar cake.

In the Ming Dynasty, the craft ingredients were significantly improved, and 60% glutinous rice and 40% soybeans were ground into powder and brown sugar was added. It was renamed soybean cake and became a famous Emei product.

5. Double Ma Cake Double Ma Cake, baked to a point, round cake, light yellow in color, crispy shell and hollow flesh, crispy and fragrant. This product is a snack originating from Qianwei County, Sichuan Province.

It was invented by Peng Songfa, a county native, in the 11th year of the Republic of China (1922).