There are so many delicious things to eat in Yibin, I’m afraid you won’t be able to eat them all. Beancurd, Junlian water powder, burning noodles, barbecue, and cold cakes are simply not too delicious.

Of course, it’s much more than that. Walking on the streets of Yibin, you can see small vendors and small shops selling various snacks, some of which have even been rated as provincial and ministry-quality products.

Shahe tofu is very famous and is well-known in the southwest region for its characteristics such as fragrant, crispy, tender, fresh, crispy, numb, spicy, hot and so on.

Last time we held a tofu festival, we made more than 200 dishes using tofu and set them up on two streets. It seemed to have broken a world record.

There is a Shahe tofu restaurant near the University of Chemical Technology that is very delicious.

The raw material of Junlian gouache is sweet potato starch. The most popular way to eat it is the traditional way. It is commonly known as vegetarian gouache. It is high quality and low price.

However, in order to satisfy the tastes of different people, Junlian gouache is also made into hot and sour gouache, spicy gouache, three fresh gouache, stewed chicken gouache, fat intestine gouache, pork ribs gouache, beef gouache, etc.

Among them, the hot and sour gouache is the most famous. It is characterized by its delicious taste, white vermicelli, soft and chewy. It is added with commonly used condiments such as soy sauce, vinegar, MSG, Sichuan pepper, chili, green onion, and a spoonful of crispy puff pastry.

Soybeans or peas, a spoonful of broken rice sprouts, a spoonful of broken rice kohlrabi.

Full of color and flavor!

Not to mention burning noodles, when talking about Yibin, everyone will think of burning noodles.

In addition to burning noodles, there are many types of noodles in Yibin. The only dry noodles include ginger duck noodles, pickled pepper chicken noodles, spicy chicken noodles, Beijing sauce noodles, raw pepper beef noodles, pickled cowpea noodles, pickled pepper frog noodles, etc.

The red soup ones include fat intestine noodles, beef noodles, bullfrog noodles, pork ribs noodles, eel noodles, saozi noodles, etc.

The ones with white soup include bamboo shoots native chicken noodles, mushroom noodles, salty and fresh Shaozi noodles, stewed chicken noodles, hoof flower noodles, etc.

No matter which one is used, water leaf noodles are used, which refers to alkaline noodles. This kind of noodles has low water content, is firm and has a tough texture.

For cold cakes, look for the Shuanghe Grape Well sign. They are made with fine rice and water from natural grape wells.