Wugang's salted duck is air-dried rather than dried, so although the moisture is gone, the meat still remains thick and tender, and the color is like wax, light white and light yellow, very attractive.

The coloring of Wugang braised vegetables is made by frying white sugar until it melts and then adding water. It does not use any pigments or food additives. This traditional craft has been continued from the Qin Dynasty to this day. The most delicious braised vegetables are on Leyang Road Braised Cai Street.

Among them, Anji was the first to make, and the best-tasting noodles are Ya’an’s local specialty snacks.

Buckwheat is processed and ground, then mixed with water and kneaded into dough. The dough is pressed into strips with special tools and directly put into the pot for cooking, so it is called pressed noodles.

There are also da da noodles.

This da da noodle is similar to Lanzhou Ramen. Basically every morning, the noodle restaurants in the streets and alleys of Ya'an will make a da, da, da sound. Ya'an is famous for its delicacies, and of course Ya'an casserole is indispensable.

, as well as double pepper stinky tofu, Yingjing's Da Da noodles, and Tianquan's Pepper Chicken, which are characterized by hand-made, mainly completed through several processes such as blending, mixing, kneading, and tart. The "tart" can be called a

It’s absolutely delicious, so it’s called “Tart Noodles”.

Speaking of my hometown, as long as I talk about mutton skewers, everyone will probably guess that my hometown is in Xinjiang, and the food that best represents Xinjiang is Xinjiang’s mutton skewers, and fish soup is a famous dish in Wenzhou.

Debone the fish and flour it, pounding it into a very thin sheet.

When eating the fish, cut it into strips, then add beer, rock sugar and various spices with garam masala. It is best to stew it slowly for 2 hours in an earthen stove. The final mutton is delicious and melts in your mouth. Just think about it and your mouth will water.

It's all coming down.