The delicacies of Wulong Tiansheng Sanqiao mainly include dried croissant tofu, croissant old vinegar, Tukan crystal silk sweet potato starch, Wulong beef jerky (spicy, five-spice), fern essence powder (Wulong Baisunxi), and Miaojiaqing rice wine.

Roasted whole lamb, mutton soup pot, grilled fish, bean curd rice, etc.

1. Red soup mutton soup pot. Eating mutton in winter can resist the cold. Wulong has the habit of eating mutton on the winter solstice.

Eating mutton at the same time can also nourish yin and strengthen yang.

Chongqing people like to use fat black goats when eating mutton, and throw all the mutton and haggis into the pot to cook. Since the local people eat spicy food, the soup base is naturally red.

To eat authentic red soup mutton hot pot, you must come to Wulong, because the topography here determines that the mutton here is absolutely fresh and tender.

The sliced ??mutton, lamb tripe, lamb liver, etc. are "singing" in the oil pan. The hot pot is rippling with red oil waves, and the mutton and haggis pieces in the pot are tumbling, and the alluring aroma is filled.

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The more the mutton soup is simmered, the thicker the soup will become and the taste will become more mellow. It is paired with several Wulong local specialties: chicken mushrooms, dried bamboo shoots, mountain red potato vermicelli, etc., which makes people enjoy eating.