1. Cold-eating rabbit

Leng-eating rabbit (also known as spicy rabbit) is a traditional folk delicacy in Zigong, Sichuan, with a history of more than a hundred years.

2. Huobianzi Beef

It tastes crisp but not sticky, is dry and fragrant, is sweet and delicious, has a long aftertaste, has a long shelf life, is easy to carry, and can be called beef. One of a kind food. Therefore, it has been a good gift from Zigong for hundreds of years. It has also won many national, provincial and municipal awards and was included in the book "China's Unique".

3. Fushun bean curd

Fushun bean curd is a kind of tender bean curd (also called water bean curd or gray steamed bun). Rice is eaten together with rice. It is widely spread and influential because of its freshness and deliciousness, and it occupies a place in China's catering culture. The recipe and production of Fushun Douhua has its own historical origins and uniqueness. Rice, tofu pudding and dipping in water are inseparable from each other.

4. Zigong paper-cutting

Zigong paper-cutting is simple, simple and lively. It is not only praised in Sichuan, but also has a certain influence abroad. Guo Moruo once personally wrote inscriptions on Zigong paper-cuts. Yu Manbai's paper-cutting represents the tendency and achievements of Zigong folk paper-cutting art.

5. Zigong Gong Fan

The Gong fan appeared around the end of the 19th century. Since the fifth reign of Gong Jue, the craftsmanship of Gong fan weaving has been passed down from generation to generation and passed down through five generations. Generally, a Gong fan takes about two months from conception to completion.