Fresh snails with pickled peppers, Yonglang Qiuji yellow braised chicken, Tuo Tuo fish, garlic meat rolls, fish in milk soup, spicy jelly, etc.

1. Fresh conch with pickled pepper: This dish uses wild conch from Qionghai and is paired with pickled red sea pepper, a specialty of Sichuan.

The cooking process of stir-frying is used to allow the conch to absorb the unique taste of pickled peppers. The finished dish is bright red in color, crisp and tender in texture. It pays attention to the heat and is salty and slightly spicy. It is one of the special dishes of Ming Leisure Village in my hometown and is deeply loved by tourists.

2. Yonglang Qiuji Braised Chicken: This cuisine uses Dechang’s local high-quality hybrid chicken, with green bamboo shoots, green peppers, garlic, pickled ginger, etc. The chicken is first fried in warm oil, and then added with watercress, ginger, and cooking wine.

Stir-fry , Sichuan peppercorns and chili noodles until fragrant, add fresh soup, cover and seal to prevent gas leakage, and simmer until cooked.

This dish is bright red in color, has tender chicken, is salty and slightly spicy, is cheap and good in quality, and enjoys a high reputation along the 108 National Highway in Liangshan.

3. Tuo Tuo fish: This dish uses high-quality carp or grass carp from the Anning River. Cut it into pieces first, add salt, cooking wine, ginger, scallion and mama flavor, add water starch paste, fry it in warm oil, cook it over low heat until the flavor is absorbed, and then fry it over high heat.

Collect the juice and thicken.

The finished dish has a bright red color, tender fish meat, and a salty, spicy and fresh taste. It is a typical home-cooked dish. It enjoys a high reputation in the Liangshan area and the Liangshan section of National Highway 108, and is deeply loved by consumers.

4. Garlic meat rolls: Garlic white meat is a traditional Sichuan dish.

The white meat slices are thin and open, fat and thin are connected, and the thickness is consistent.

Therefore, it is also known as "white sliced ??meat" and "cloud white meat".

"Garlic meat rolls" are made by boiling pork buttocks until they are tender, then cutting them into thin slices, then rolling them into evenly sized meat rolls, and then pouring on the garlic sauce.

This dish is bright red in color, tender and smooth in texture, and tastes delicious, with a strong flavor of Jiangyou garlic paste.

5. Yuanyu in milk soup: Put a spoon on a high fire, add scallion oil and heat until it is 60% hot. Add clear soup, milk soup, refined salt, Yuanyu meat, skirt and 10 grams of Shaoxing wine and bring to a boil. Move to low heat.

When roasted, fish the fish meat and skirt into a bowl; add magnolia slices, mushrooms, cabbage hearts, ginger juice, Shaoxing wine to a boil and pour into the bowl; remove the ham slices and serve.

6. Spicy jelly: Mix mung bean powder and water in a ratio of 1:6.

Place over medium heat and stir constantly to avoid burning the bottom.

About 5 minutes, until it turns into a doughy consistency and it becomes more difficult to stir, then you can take it out.

After the jelly has solidified, take it out, place it on the cutting board, and then cut it.

Next, you need to mix the seasoning with peanut butter, pepper oil, soy sauce, Zhenjiang vinegar, sesame oil, bean paste, Guiyang chili sauce, sugar, ginger and garlic water, and chicken essence. It is ready to eat.