Yibin special dishes
Yibin instant noodles
Yibin people like noodles most, such as stewed chicken noodles, salty and fresh noodles, sausage noodles, beef noodles, Beijing sauce noodles, mushroom noodles, three fresh noodles, spicy chicken noodles, eel noodles, Longfeng noodles. Among them, burning noodles is the most distinctive snack in Yibin, formerly known as Xufu burning noodles. It was started to be operated as early as the Guangxu period of the Qing Dynasty.
Famous dishes in Bamboo Sea
This dish is a "whole bamboo banquet" composed of bamboo shoots, Dictyophora eggs, Dictyophora indusiata, bamboo fungus, bamboo sea bacon, bean curd, bamboo tube bamboo, Dictyophora wine, bamboo pickles and other "bamboo" dishes. It can be said that the table is full of bamboo, without bamboo, it is an eye opener and salivating.
Lizhuang white meat
Lizhuang white meat has the characteristics of fine ingredients, accurate heat and fragrant seasoning. The white meat is thin and crystal clear. Each piece is 20 cm long, 10 cm wide and 1 to 2 mm thick.
Duck'er'ba, also known as ye'er'ba, is called pig'er'ba by a few people. The main raw materials are rice and glutinous rice mixed together in a certain proportion. After soaking, they are ground into powder by traditional stone mill. The excess water is removed and kneaded manually to a certain degree of softness.
"Baixi Chaogao", also known as "Baixi cake", is one of the four famous local foods in Yibin, Sichuan Province. It originated in the Tongzhi period of the Qing Dynasty (1866).
Nanxi dried tofu
Located in Nanxi, the first county of the Yangtze River in the south of Sichuan Province, and an ancient city of civilization, Nanxi is a traditional enterprise for the production of dried bean curd. Nanxi dried bean curd began in the reign of Emperor Guangxu of the Qing Dynasty (1875-1908).
One of the four famous Sichuan dishes, also known as "Xufu sprout dish", is one of the four pickles in Sichuan, which is as famous as Fuling pickle, Nanchong winter vegetable and Neijiang turnip. It was founded in Daoguang of Qing Dynasty (about 1838).
Yibin preserved egg
Xufu dross egg was created by Zhang Zhujun of caiba Township in the suburb of Tongzhi in the Qing Dynasty (about 1860). It was made by soaking duck eggs in fermented glutinous rice wine with good seasoning for one to three years. Its traditional production process has to go through three stages and 10 processes, the main categories are Nanzao, Dazhong, and aging.
Yibin lanxiangzhai Bacon
As early as 1920s and 1930s, lanxiangzhai Bacon was famous both inside and outside the province for its unique delicacy. When it was exhibited at the Chengdu flower fair, it was awarded certificates and medals, and was exported to Chengdu, Chongqing, Ningbo, Shanghai and Southeast Asia.
Mainly Miao batik and embroidery cross stitch, Miao clothing and so on. It is mainly produced in Miao township of Xingwen, Junlian and Gongxian. Miao batik products include clothing, bed sheets, pillow napkins, door curtains, bags, etc., especially the point flower pleated skirt is the most distinctive. There are more than 280 kinds of batik patterns preserved in Miao nationality.