Tianquan mushrooms, Ya'an side tea, spicy and sour rock water tofu pudding, casserole of Ya fish, etc.

1. Tianquan mushrooms are large, thick, crisp and tender. Tianquan is located on the western edge of the Basin in Sichuan Province. It has a mild climate, abundant rainfall, humid air, and rich forest resources that are very suitable for the growth of fungi. , people all over the world have a history of cultivating shiitake mushrooms a long time ago. Tianquan shiitake mushrooms are large, thick, crispy and tender.

2. Ya'an Biancha is a compressed tea and is an indispensable drink for Tibetan compatriots. Since ancient times, Ya'an border tea has been supplied to Tibet, Garze, and Qinghai Tibetan areas. Ya'an is the tea horse trading place for Tibetan and Han ethnic groups. The edge tea sold to Tibetan areas in Ya'an comes in two types: thick and thin. The fine teas are Maojian, Yazi and Yazhuan. Crude tea is divided into Jinyu, Jincang and Kangzhuan.

3. Hot and sour rock water tofu pudding is a local snack. In the past, Douhua was mostly sold in the form of stalls and was widely popular in cities and rural areas. It is a folk snack with a long history. To make bean curd, you need to use high-quality soybeans. The well water or river water used is fully soaked and then finely ground into a slurry. The bean dregs are filtered, boiled and poured into a wooden barrel for later use. Take a glazed green sand jar, add red potato starch and gypsum water mixed with water, pour in the boiled soy milk, and let it stand to condense into tofu pudding.

4. It is produced in the Zhougong River of Qingyi River (Ya'an section), so it is called Yayu. The fish is shaped like a carp and has scales as thin as a trout. It has a fat body and tender meat. The casserole fish is a famous local dish. According to legend, in the Qing Dynasty, the Empress Dowager paid tribute to Cixi and praised it as "the flesh of a dragon and a phoenix."