1. Hongya Bobo Chicken. Before liberation, some people served chicken in earthenware bowls and sold it along the street, so it was called Bobo Chicken. Bobo Chicken has developed to this day. In addition to eating chicken with crispy skin and tender meat, it also has

There are more dietary elements, including both meat and vegetable dishes, spicy and light, and the taste is particularly good.

2. Hongya Yayu. Yayu is a specialty of the Qingyi River Basin. It looks like a carp but has scales as thin as a trout. It has a fat body and tender meat. The authentic Yayu has a sword bone on its head, shaped like a "sword".

Because Wawu Mountain is located in the Qingyi River Basin, there is also a large area of ??fish distribution.

3. Bowls of mutton. Bowls of mutton are evolved from the mutton soup pot. First, cook the fresh mutton with skin, remove and slice it, then use the mutton bones to add ginger, garlic and secret spices to make soup, and then add mutton oil and watercress.

Stir-fry ingredients such as , Sichuan peppercorns, chili peppers and other spices, boil the soup and stir-fry ingredients, add the chopped mutton to cook a pot of soup, and serve a bowl when the diners come. This is the authentic bowl of mutton.

4. Wawushan old bacon, from fresh meat processing, production to storage, the meat quality remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not spoiling for a long time.

Because this meat is smoked from cypress branches, mosquitoes and flies will not crawl in the summer, and it will not deteriorate after three days of cold. It is Hongya's unique local flavor food.

5. Wanger Soup, Hong Yaluo Xiaowa Wanger Soup, as long as it is mentioned when visiting the local area, almost everyone knows about it.

The fresh chicken blood was boiled in a pot. I don't know what secret recipe the boss used, but it turned into a pot of delicious Wang'er soup.

6. Spring water bean curd, the first step in making is to select the bean ingredients, and then soak the soybeans in spring water for 4 hours. If the time is short, the spring water will not be able to completely enter the bean body, and if the time is long, the special taste will be lost.

Grinding is the most beautiful process for making spring water bean curd. With the rumble of the stone mill, the spring water and the soybeans are like a loyal love, turning into pure and flawless soybean milk.