Qijiang District delicacies include Hushui grassroot radish, Liu's black duck, Dongxi fermented bean curd, leaf ear cake, Wu Chao Shou, Anwen mutton, rice sufferer chili sauce, etc. 1. Water rush radish: It is named after the planting of straw woven with straw. The planting history can be traced back to the late Ming Dynasty and early Qing Dynasty. 2. Liu's Black Duck: Local sheldalard duck is deep-fried and then marinated in secret brine. It is slightly sweet in the mouth, slightly salty when chewed, slightly spicy in the mouth, and full of fragrance in the mouth.

Qijiang District delicacies include Hushui grassroot radish, Liu's black duck, Dongxi fermented bean curd, leaf ear cake, Wu Chaoshou, Anwen mutton, rice sufferers' chili sauce, etc.

1. Cushui straw radish: It is named after the straw radish grown with straw, and its planting history can be traced back to the late Ming and early Qing dynasties.

2. Liu's Black Duck: Local shelduck is deep-fried and then marinated in secret brine. It is slightly sweet in the mouth, slightly salty when chewed, slightly spicy in the mouth, and full of fragrance in the mouth.

3. Dongxi fermented bean curd: The fermented fermented bean curd is shiny, delicately cut, slightly waxy, soft and tender yet fragrant and refreshing, with a fragrance that spreads thousands of miles and a long aftertaste.

4. Yeer cake: It has a rich mountain flavor, is slightly yellow in color, moist and refreshing, and has two kinds of fillings: salty and sweet. The salty filling is made of fresh cooked meat, monosodium glutamate, salt, cooking wine and four or five kinds of ingredients. Formulated with spices, it tastes mellow, sweet but not greasy, and melts in your mouth.

5. Wu Chaoshou: The filling is very particular. The minced meat is kept sufficiently hydrated and can float on the water after preparation. It is moist, soft, tender and salty.

6. Anwen Mutton: It has been famous since the late Ming Dynasty and early Qing Dynasty. Its rich and white soup and mellow and soft taste attract countless diners.

7. Rice-suffering chili sauce: It is made from bullet-head chilies grown in mountains above 800 meters above sea level, mixed with vegetable oil and various seasonings, and made using traditional techniques. It is delicious, spicy and perfect for bibimbap. , mixed with vegetables, mixed with noodles, stir-fried vegetables can be used.