1. Nine-foot salted duck Nine-foot salted duck is divided into two series: braised duck and wind-blown duck. Braised duck is cooked food, and wind-blown duck is raw food.

All Sichuan duck series are raised using Jiuchi's unique underground spring water, using native shelduck as raw material.

After the live ducks are slaughtered and feathered, they are rinsed repeatedly with local clear spring water to remove congestion and dirt.

Dried salted duck is soaked in salt, spices, smoked and air-dried.

The braised duck is dried in the sun, smoked with high-quality sawdust, and then braised with star anise, fennel, pepper, ginger, tangerine peel, soy sauce, sugar, pepper, rock sugar and other spices. It is carefully made through multiple processes.

The finished product is smoky in color, oily and fresh, tender and delicious, with a sweet taste and a long-lasting aroma.

2. Pengzhou potato cultivation has a history of hundreds of years in Pengzhou.

According to investigations, Pengzhou potatoes were originally introduced by French Catholic missionaries and were first planted in Bailu Rural Academy before being introduced to the public. The main varieties include small white potato, big black potato, and water red potato.

Pengzhou potato is famous throughout Sichuan for its "Pengxian yellow potato" and Bailu Township's excellent seed potatoes.

In the first year of the Republic of China, Chinese Catholic missionaries in Bailu Township introduced "Big White Potato" from Guangyuan. This variety has large tubers, many tubers, strong disease resistance, high yield, short growth period, wide adaptability, and good taste.

, both sandy and doughy, was well received by the masses. It was soon promoted in Peng County and expanded to neighboring counties and cities. Because this potato was yellow and white in color and was abundant in Peng County, people called it "Peng County" at that time.

Yellow potato".

3. Oil-Drip Dumplings Oil-Drip Dumplings were founded in the "State-owned Weilan Snack Shop" located on West Street in Tianpeng Town in the early 1980s.

It was called "red oil dumplings" at the time, but was later renamed "drip oil dumplings" after improvements and innovations by the store's chef Yin Huaqing.

The "oil-drip dumplings" are all stuffed with pork, without adding any fresh vegetables, and are dripped with special "red oil" when they are served, hence the name.

"Drip oil dumplings" have the characteristics of thin skin, tender filling, plump shape, bright red color, melting in the mouth, and a blend of salty, sweet, numbing and spicy.

Oil-drip dumplings have strict selection of materials and exquisite workmanship: the dumpling wrappers are made from high-quality special flour. In the past, when the dough was kneaded and rolled by hand, all the work was done on the hands. Although machine-made dough is now used, the characteristics of traditional craftsmanship are still retained.

4. Su Guokui "Su Guokui" is famous for being baked together by Zhou Lequan and his master Ma Fucai from Junyue Town, Pengzhou.

Choose high-quality medium-sized noodles, mix with an appropriate amount of warm water and operate repeatedly to make it soft and hard, and stretch and pliable.

The hotness and coldness of water depends on the temperature, and water temperature is inversely proportional to the temperature.

The ingredient method is unique, and the principle of mixing the dough (leavened dough) and the sub-dough (raw dough) is implemented as needed.

The amount of dough depends on the length of time after mixing.

If the time for sub-noodles is longer, more noodles will be prepared; otherwise, less noodles will be prepared.

Then use the pork suet with the surface film removed, mix with star anise, fennel, triphenyl, pepper, ginger, refined salt, monosodium glutamate and other spices, chop it into pieces and uncover the velvet, apply it on the elongated dough, roll it into shape, and fry it

Pan-fry, then put in the oven to crisp.

5. You Tangyuan "You Tangyuan" was developed by You Quangen, Dongjie, Tianpeng Town, Pengzhou City, inheriting his father's business. It has a history of more than 100 years.

Each bowl of soup yuan has five kinds of flavors, sweet and delicious, with different flavors.

Tang Yuanxin has many varieties such as sesame, fresh rose, brown sugar soma, and salt and pepper.

They are all made from the finest sesame and sesame seeds. After screening, washing and drying, they are mixed with pure white sugar, vegetable pickles, sesame oil and fresh roses, and a certain proportion of refined fried flour is added. The recipe is strict and refined according to traditional techniques.

The flour is white, delicate, moist and has no sour taste. It is made from local high-quality round and long glutinous rice, mixed in a certain proportion, soaked, rinsed and hand-stone-ground six times.