Panzhihua is rich in fruits, and its delicacies are also popular.

When going to Panzhihua, you must eat these snacks.

Animal Ginseng Sand Crawler Sand Crawler is produced on the banks of Anning River. It is commonly known as "Anning native ginseng" and its scientific name is Chinese Daling Moth.

Sand-crawling worms are born in dry and hot river valleys. They lay eggs and hatch in warm water in the crevices of pebbles. They are about 6-9 cm long, dark green in color, have multiple legs and a flat mouth.

Contains high protein, various amino acids and various medicinal ingredients.

The twelfth lunar month of winter is the peak season for fishing, and every morning fog is a good opportunity.

Sandworm is warm in nature and sweet in taste. It can replenish qi and kidneys. It can nourish and strengthen the body, reduce urination and strengthen the body. It can be regarded as a good medicinal food.

Either fried or steamed, both are delicious and juicy.

Chicken Brown Roll Noodles Chicken Brown is the most popular among the fresh mountain mushrooms in Panxi area.

Panzhihua also produces brown fungi.

Every year in the summer of Zhong and Meng, when the first few rains in the area come, chicken palms from the mountains will continue to appear in various farmers' markets in the city.

Chicken Brown Roll Noodles are made with rice rolled rice noodles as the main ingredient, supplemented by fresh chicken brown mushrooms and cloud legs, and various condiments such as ginger, garlic, pepper, and salt.

This dish is made with fine workmanship and delicious taste. It is rolled into glutinous rice flour and the soup is fragrant and has a local flavor of Panxi.

Yajiang Fish Every late autumn and early winter is the time to enjoy a delicious river fish.

Yajiang fish is a fine-scaled fish, belonging to the family Schizothorax, subfamily Cypriniformes, family Cyprinidae, and there are four common local species including Schizothorax, among which the Schizothorax fine-scaled is the most common. It is closely related to the famous Ya'an casserole

Ya fish belong to the same category but are slightly different.

The Yajiang fish in the Panzhihua area lives in the lower reaches of the river and feeds on rock algae. It likes cold water and is difficult to raise artificially.

The area is crisscrossed by rivers, with steep banks, fast currents and cold water temperatures, especially the Yalong River, which is an ideal place for this fish to inhabit and breed.

In winter, the water of the Yalong River in Panzhihua gradually becomes clearer, and algae grow luxuriantly. Therefore, the river fish at this time are the fattest, each weighing about one kilogram.

Yajiang fish has a small head and big body, tender meat, rich in trace elements such as phosphorus, calcium, and iron, and is very nutritious.

Qinghe muddy bean curd The Qinghe muddy bean curd in Yanbian County is famous far and wide.

Visitors to Qinghe Township to view waterfalls and visit Xianren Cave all appreciate the "mudgy bean curd".

The method of making muddy tofu pudding is roughly the same as other tofu puddings. The difference is that after pressing the tofu pudding, take out the remaining water, then add an appropriate amount of original soy milk when cooking in the pot, boil it and eat it.

Because this kind of soy milk does not add gypsum or salt brine, it has neither the taste of brine nor bitterness. Instead, it has the characteristics of mellow taste, freshness, white color and slightly sweet aftertaste. It is paired with unique local spicy seasonings and has a unique flavor.

Huangling "Huangling" looks like a "bearded silver carp" fish, with a yellow color, a body length of 10 to 15cm, and tender and refreshing meat with few thorns. It is a main meat dish in people's hot pot.

Renhe's Pumpkin Chicken Renhe's Pumpkin Chicken is also a must-have. The chicken is a qualified local chicken. The chicken soup is added with tender pumpkin. This unique combination makes the chicken and pumpkin more delicious.

Mutton soup in Renhe District Sheep is a unique goat in Panxi, so the soup made with mutton and mutton bones is particularly fragrant.

The flavor dish is very simple, with green and red pepper flakes, spicy and spicy, and mutton soup. Of course, there is also salt and MSG, but when you drink this mutton soup, you will feel it is particularly delicious.

Douban Crucian Carp "Douban Crucian Carp" is one of the most famous dishes in Sichuan.

Sichuan Dan County Doubanjiang is a famous local product in the country.

It is spicy, crispy, mellow, oily, and bright red. It is a commonly used condiment in Sichuan cuisine. "Douban Crucian Carp" is named after being cooked with Pixian Doubanjiang. It has been famous for nearly a hundred years.

Nowadays, this dish is cooked and served in Sichuan restaurants all over the country and is favored by people.

In recent years, some Sichuan restaurants in Beijing, Shanghai and other places, while cooking "Douban crucian carp", have also created "Douban mandarin fish", which is also delicious and popular with Chinese and foreign customers.

Pepper Chicken "Jiao Ma Chicken" is a traditional Sichuan dish with a history of more than 100 years.

Sichuan cuisine pays special attention to the sour, spicy, numbing and fragrant flavors.

"Jiao Ma" is not only a main cooking method but also a flavor type in Sichuan Lai.

It is cooked with pepper powder, fine salt, sesame oil, soy sauce, balsamic vinegar, sugar, green onion, ginger and other seasonings. The finished dish has a strong fragrance, spicy and delicious taste.

"Chili Chicken" is very popular in various parts of Sichuan. Nowadays, hotels and restaurants in Beijing, Shanghai, Hong Kong and other places serve this dish.

Fish-flavored shredded pork "Fish-flavored shredded pork" is a traditional Sichuan dish.

In Sichuan, many flavor dishes are inseparable from pickled chili peppers. This kind of pickled chili peppers are sold in pickle shops in Sichuan. They are also known locally as "fish spicy" and commonly known as "fish flavor".

The seasonings used to make "fish-flavored" dishes are generally the same as those used to make Sichuan cuisine "watercress fish". They all have salty, sweet, sour, spicy, fragrant, fresh and other flavors, which are very palatable.

"Fish-flavored shredded pork" is made with "fish-flavored" seasoning and is cooked in a way similar to folk fish cooking.