Beichuan cuisine includes hot and sour buckwheat noodles, miscellaneous grains mash, dripping skin, nine bowls, sweet-scented osmanthus lily soup and so on.

1. Hot and sour buckwheat noodles: buckwheat flour and wild ramie root flour are mixed, kneaded into dough, rolled into thin slices, cut into filaments, cooked in a boiling pot, and served with seasonings. Qiang people like to cook buckwheat noodles with sour rapeseed soup, which tastes waxy and smooth.

2. Miscellaneous grains mash: After corn is fermented, it is taken out and stirred, stored in a cool place, and cooked with boiled water, eggs and sugar, which is sweet and delicious.

3. Dripping skin: Flour and potato starch are mixed into a thin paste, spread into pancakes and fried, and the taste is crisp.

4. Nine bowls: It's the custom in rural areas of Chengdu Plain to hold a sumptuous banquet on happy occasions, and serve nine dishes, including dry dish, cold dish, stir-fry dish, inlaid bowl, chopping block, braised pork, chicken and soup.

5. Sweet-scented osmanthus lily soup: After the lily slices are cooked, add melted lard, honey, shredded ginger and minced pepper, put them in a bowl, and eat them after soaking. The taste is soft, waxy and sweet.