Panzhihua, Sichuan, also known as Dukou, is the only prefecture-level city named after Hua. Panzhihua City is located in the southwest of China at the junction of Sichuan and Yunnan, and it has a three-dimensional climate based on the south subtropical zone. Famous scenic spots include Panxi Rift Valley, Flower Dance World, Puda, etc. In addition to the scenic spots, there are many specialty foods. Here are some special foods from Panzhihua.

1. guosheng tea

guosheng tea is produced in bailingshan, guosheng township, Yanbian county, Panzhihua city. Its leaves are beautiful, tender and green. After soaking, it has a pleasant aroma and endless charm. It is rich in 11 kinds of minerals such as potassium, calcium, magnesium, cobalt and iron. It is a top-grade green tea and a national certified alpine pollution-free organic green tea.

Second, Jinjiang Jincheng

Due to the unique terrain and climate of Panzhihua, this unique fruit treasure has been created. Cause and effect are oval and shaped like goose eggs, which locals also call? Goose eggs and oranges? . Brocade oranges are produced all over the world, but the Brocade oranges produced in Panzhihua have the characteristics of thin skin, high quality, rich juice, tender pulp and slag, and are famous all over the world because of their unique slightly sour flavor.

3. Chicken brown rolls

Panzhihua produces more chicken brown bacteria. Every year in the midsummer and the summer of Meng, when the first few rains in this area come down, the chicken brown in the mountains keeps growing, which is the most popular among the fresh bacteria in Shan Ye in Panxi area.

it is made of rice roll powder as the main material, fresh chicken brown fungus and cloud leg as the auxiliary materials, and with seasonings such as ginger, garlic and salt, the taste is delicious, the roll powder is glutinous, and the soup is delicious, which is quite Panxi local flavor.

4. Yajiang Fish

Yajiang Fish in Panzhihua is a special product of Panzhihua City. It feeds on rock algae and likes cold water, so it is not easy to raise artificially. The Yalong River in Panzhihua is an ideal place for Yajiang fish to inhabit and breed because of its cold water temperature, rapid water flow and abundant food. In winter, the river gradually became clear and algae flourished. At this time, the Yajiang fish was the most plump, with each tail weighing about 1 kg.

Yajiang fish is tender, rich in trace elements such as phosphorus, calcium and iron, and rich in nutrition. The usual eating method is to boil fish and green leaf kimchi in clear water, bury several red peppers in the ashes of the stove hole, knead the red peppers until they are crisp, put them into a small dish, add seasonings, and eat the fish pieces with them. They are original, mellow and refreshing.