1. Hot and sour buckwheat noodles: For hot and sour buckwheat noodles, use an appropriate amount of buckwheat flour (the top noodles must be taken, and about 20% wild ramie root flour can be added), add water and knead into a ball, spread it over the dough, roll it out with a rolling pin, the thinner the better,

Stack them together again, use a dough knife to make them into thin strips, then put them into a pot of boiling water to cook, remove them into a bowl, pour the seasoning on them and eat them hot.

Qiang people like to cook buckwheat noodles with sour rapeseed soup, which has a unique Qiang flavor.

It has the characteristics of waxy, slippery and tough aroma.

2. Grains fermented glutinous rice: After the corn is fermented successfully and the aroma of wine fills the room, take it out from the basket, open the mouth of the altar, stir the fermented glutinous rice in the jar with clean bamboo chopsticks, then seal it and store it in a cool and clean place; take out an appropriate amount when eating

, put into boiling water, add eggs and sugar to cook.

Sweet, delicious and delicious.

3. Tangpizi: Tangpizi is made of buckwheat flour or wheat flour as the main ingredient, mixed with an appropriate amount of potato starch, and mixed with eggs and water to form a thin paste.

Clean the pot, add appropriate heat, and put an appropriate amount of vegetable oil into the pot. When the oil is hot, scoop a spoonful of batter into the pot. Use the bottom of a spatula to spread the batter evenly. The rounder and thinner the better, each piece of dough should be about a small bowl.

It has a large mouth. When the bottom is brown, turn it over immediately and cook it until it is cooked.

4. Nine Big Bowls: Also called "Nine Dou Bowls", they are popular throughout Sichuan.

It is a local custom in the rural areas of the Chengdu plain that every happy event such as a wedding, the completion of a new home, the birth of a child, the birthday of the elderly, etc., is to hold a sumptuous banquet.

It has developed into nine dishes, which are dry dishes, cold dishes, stir-fry dishes, bowls, dumplings, bladders, roasted vegetables, chicken and soup dishes.

5. Osmanthus and lily soup: wash several lilies, soak them in water for 2-3 hours and then pick them up.

Add an appropriate amount of water to the pot, bring it to a boil, add lily slices, add an appropriate amount of lard and honey, cook until the lilies are cooked through, but not overcooked or rotten, then add a little shredded ginger and minced pepper, and serve.

Use a tea bowl with a lid, put 20-30 clean osmanthus flowers in the bowl in advance, pour the lily honey soup into the bowl while it is hot, then cover the bowl with the lid, let it soak for a while, and then it is ready to eat.

Soft, waxy, sweet, and smooth in taste.