Tianquan county cuisine includes shrimp cakes, osmanthus jiaozi, dry-baked Yu Ya, casserole Yu Ya and Osmunda tianquan county.
1. Shrimp cake: Shrimp cake is a dish made of raw shrimp meat and flour.
2. Sweet-scented osmanthus glutinous rice balls: the first-class glutinous rice is soaked and ground into pulp, and then made into starch. The filling is made of white sugar and sweet-scented osmanthus, which is sweet and delicious, and the entrance is tender.
3. Dry-roasted Yayu: Dry-roasted Yayu is fried and roasted with special Yayu and pork. It's a rare dish for the palace banquet. The dishes are golden in color, red and bright in color, the fish is firm and tender, and the taste is fresh and spicy.
Casserole Yayu: Yayu is an important edible fish in Zhougong River, also known as Jiayu. It was called point C fish in ancient times. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan.
5. Osmunda tianquan: It is cold and snowy in winter in mountainous areas and canyons in Tianquan, which is suitable for the growth of wild ferns. Its variety is pure, its tender seedlings are thick and fleshy, and it is reddish brown after processing, shiny, with complete roots and soft curls. After soaking in boiling water, it will all return to its original state. It is a delicious food, enjoying a high reputation in Japan, with an annual output of 800,000 Jin, which is exported at home and abroad.