1. Braised pork in Qingyu.

wash the wool, cut it into squares, boil sugar and water and mix it into slurry. Monosodium glutamate, salt, garlic, yellow wine, star anise, ginger and onion and spicy king. The meat is well cooked and full of flavor, and the fire lasts for a long time. There are occasional poems in Pengmen, and the wine shops are ecstatic when they search for them. "A" green valley braised pork "out of the pot.

2. Ziziphus jujuba Linyu in Bazhong (Pisces domesticus).

Carp is selected from Bahe Silver Carp. Bazhou bacon, salted vegetables, Nanyang potatoes, jujube green onions and turmeric are used as auxiliary materials. The bacon is burned until golden, and the salted vegetables, onions, ginger and garlic are sauteed until fragrant. Silver Carp, watercress and pickled peppers are sauteed until discolored, and then the bone soup is added for boiling.

3. Tang's secret braised duck.

Tang's braised duck is well-known in Bazhong. It is selected from enyang local free-range ducks and carefully marinated with old brine. The secret spices used have been circulated for nearly 1 years. The special production process makes the skin of braised duck tender but not greasy, and the duck meat thin but not firewood, which is suitable for all ages.

4. White jade fish soup.

Baiyi River is rich in fish, and Baiyu fish soup was originally a diet for the elderly and the weak and the lying-in women during their recovery. In the eighties and nineties of last century, fish soup with ecological ingredients, minimal ingredients, delicious soup and white as jade was produced after careful improvement by the five or six generations of "White Fish Banquet".

5. Braised chicken with Bashan bacon.

Bashan native chicken is selected, with Bazhou bacon as auxiliary material, and the native chicken and bacon are washed and cooked in a pot and then put on a plate. It is delicious and delicious.