1. Wuliangye

Wuliangye originated from "Litchi Green" in the Tang Dynasty. After complicated technological evolution, it formed a series of complicated traditional techniques of "Chen's Secret Recipe" which was later a national treasure. The traditional brewing technique of Wuliangye is a national intangible cultural heritage, and there are more than 1 processes in the whole production process, mainly including three technological processes: koji-making, wine-making and blending (combined seasoning), which fully embodies the superiority of Wuliangye liquor.

2. Jiang 'an bamboo spring

Bamboo spring is also called flip spring. The process is to remove the green skin from the raw bamboo to form a bamboo spring, then cook and flatten it, make it into articles by means of sticking, sticking and inlaying, and then decorate it to make it into jewelry boxes, vases, mahjong, paperweights and so on. Jiang 'an bamboo spring technology is the general name of Jiang 'an bamboo technology, including bamboo spring, bamboo chopsticks, bamboo carving, bamboo root carving, bamboo weaving, bamboo utensils and bamboo decoration, with thousands of varieties. It flourished in Zhengde period of Ming Dynasty, and it is an outstanding traditional craft in Sichuan Province. It is also a prominent symbol of bamboo culture in Yibin City and even the whole province. It won the gold medal in Panama World Expo in 1915. In 27, it was approved as the "first batch of national intangible cultural heritage protection list" expansion project.

3. Batik of Miao nationality in Gongxian County

Batik was called wax valerian in ancient times, and it was called the three major printing techniques in ancient China together with twisted valerian and clip valerian. In the Qin and Han Dynasties, Miao ancestors had mastered batik skills, and Luodu Miao Township in Gongxian County, Yibin had a long-standing reputation for batik. The batik skills of Miao people in Gongxian County were listed in the national intangible cultural heritage list.

4. Yibin sprout

Yibin sprout is a unique local dish in Yibin City, Sichuan Province. It is known as one of the four famous dishes in Sichuan and a provincial intangible cultural heritage. Yibin sprout is crisp, sweet, tender, delicious and has a long history. According to the textual research data, Qing Jiaqing's Annals of Suzhou Prefecture. "Products" records: "Onions, leeks, garlic, cabbages, vegetables, mangoes, etc. all have county records." It shows that green vegetables, the raw material of sprouts at that time, have been widely planted.

5. Nanxi Dried Tofu

Nanxi Dried Tofu, a famous Sichuan specialty in Yibin, is a geographical indication product in China and a provincial intangible cultural heritage.

6. Yibin burning noodles

Burning noodles is one of the most distinctive traditional snacks in Yibin, Sichuan Province. It was originally called Xufu burning noodles, and was formerly called fried dough sticks noodles. Because its oil is heavy and anhydrous, it burns immediately after ignition, so it is named burning noodles, which is a provincial intangible cultural heritage.

7. Lizhuang white meat

Lizhuang white meat is a provincial intangible cultural heritage, and its full name is "Lizhuang white meat with garlic paste at the knife edge". It is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan Province. It is made of pork with thin skin, tender meat and a proper proportion of fat ridges, and mixed with various sauces. It is fragrant and refreshing, fat but not greasy, and chews residue.

8. Junlian Black Tea

Junlian Black Tea is produced in Junlian County, Yibin City, Sichuan Province. It is a national geographical indication protection product and a municipal intangible cultural heritage.

9. stir-fried green in Pingshan

stir-fried green in Pingshan is a specialty of pingshan county and a geographical indication product of China (geographical indication of agricultural products). Pingshan county green tea stir-fry area has a typical vertical climate, which is warm in winter and cool in summer, with few sunshine, misty clouds and large temperature difference between day and night. It is the "production base of high-quality green tea in Sichuan Province", "the first batch of high-quality tea production bases in Sichuan Province" and "the demonstration base of export tea production in Sichuan Province", which makes the effective accumulation of tea trees increase, and the tea leaves are rich in substances, forming the special quality of Pingshan green stir-fry "chestnut fragrance is rich and long, and the taste is mellow and resistant to brewing". Won the gold medal of Sichuan Bashu Food Festival and Asia-Pacific Food Expo, and the products sell well both inside and outside the province and are very popular.

1. Bamboo dictyophora

Bamboo dictyophora is the first of the delicacies, which is not only delicious and extremely rich in nutrition, but also has the effect of anti-corrosion and cancer treatment. "China's dictyophora is in Sichuan, and Sichuan's dictyophora is in the bamboo sea", and the bamboo sea long skirt dictyophora is a national geographical indication protection product.