Lizhuang Town is 0/9 km away from Yibin Central District, which is one of the four cultural centers in China's rear area during the Anti-Japanese War, a famous historical and cultural town in China and a national 4A-level scenic spot. There are two national key cultural relics protection units in the town. During 1939, famous institutions of higher learning and research institutions such as Tongji University, Academia Sinica, Central Museum, Central Architecture Institute, China Institute of Geodesy, and College of Literature of Jinling University moved to Lizhuang Town from Beijing, Nanjing and Shanghai successively until 1947 after the victory of the Anti-Japanese War. Famous experts and scholars from all over the country, such as,, Tao Mengru, Wu, Liang Sicheng, Lin, Tong Dizhou, Liang Siyong and Lao Gan, have gathered in Lizhuang for five or six years. Liang Sicheng's masterpiece "Architectural History of China" was born in Lizhuang, where there are temples, halls, ancient theaters, ancient streets and ancient houses that reflect the architectural characteristics of the Ming and Qing Dynasties. This is the wisdom with great appreciation value in ancient culture. There is a spiral hall called "excellent beam-column structure, which is quite the pride of contemporary works" by Mr. Liang Sicheng, a master architect, and it is also called "Kuixing Pavilion", "White Crane Window" and "Kowloon Stone Monument".

Lizhuang white meat

Lizhuang white meat has excellent ingredients, accurate cooking and strong seasoning, especially for knife workers. Cooked white meat is thin and uniform, crystal clear, each piece is 20cm long, 10cm wide and 1 to 2mm thick, fat but not greasy, refreshing and slagging, with endless aftertaste.

According to folklore, the white meat in Lizhuang evolved when people from all walks of life sliced the cut fox Su Daji and ate it in garlic paste during Zhou Wuwang's attack and uprising. Because the sliced meat is thin and long, it is wrapped in chopsticks, so it is called "foot-bound meat". During his stay in War of Resistance against Japanese Aggression, at the suggestion of Meng Tao, a cultural person who moved to Lizhuang, Cuiping District, the owner of "Liu Fen" restaurant gladly accepted and changed the name of "foot-binding meat" to "Lizhuang knife worker garlic paste white meat".

With the vigorous development of tourism in Lizhuang today, Lizhuang's famous dish "Lizhuang White Meat" has become a famous gold-lettered signboard of Lizhuang snacks, which is famous far and near. He Weidong, a native of Li Zhuang, is called "He San Bai rou". 13 years ago, he assiduously studied the white meat knife technique, seasoning technique and meat cooking, and won the title of "the first knife for white meat in Li Zhuang" among many white meat masters. Many tourists come here to taste white meat. The "first knife" needs more than 1,000 kilograms of white meat 1 000 a year, and the annual sales volume in the tourist season is 50 to 1 000 kilograms. According to "First Knife", he has received four apprentices in recent years. He hopes to accept more apprentices and bring the delicacy of "Zhuangli Knife with Garlic and White Meat" and this traditional craft to more and more places.

Mao Di's gorgeous foreign coupons are as beautiful as the fragrant ones.