There is a wide variety of local specialties and snacks in Leshan. There are not many luxury restaurants in Leshan, but many small food shops are good in environmental hygiene and exquisite craftsmanship. Leshan snacks are famous, many famous snacks in Chengdu are derived from Leshan, Leshan stick chicken, white slaughtered chicken, anchovies, diving rabbits, glass roast sales, steamer beef sandwich cake, dried tofu sandwich radish shredded, etc., waiting for you to taste.
Sweet skin duck
Leshan sweet-skinned duck: Leshan people called "brine duck", is a famous cuisine in the Leshan area of Sichuan, following the Qing Dynasty imperial cuisine. Excavated and improved by the people, its brine has unique characteristics, with brownish red color, slightly sweet skin, tender flesh and pleasant aroma.
Leshan Sweet Skin Duck is well-selected, exquisitely skilled, and in addition to using conventional spices, it is accompanied by a variety of precious Chinese medicinal herbs. Following the Qing Dynasty imperial meal process, the brine duck is all made of healthy grain stocking soil duck, which is refined by traditional craftsmanship. As far as the eye can see, the sweet-skinned duck is bright in color, not fat or greasy; chewed in the mouth, the meat is tender, salty and mild, and the aftertaste is endless. Eating sweet-skinned duck often can promote blood circulation, invigorate stomach function, dispel wind and relieve pain, warm dryness and dehumidification, and supplement the kidneys and help the yang. For lowering blood pressure, anti-arrhythmias also have a good effect.
Stilt-foot beef

To put it simply, "stilted beef" is "hot beef offal". Leshan City's "stilted beef" shop is basically one street and one store, dotted with dots, the pattern is a big pot on the street, the old soup is tumbling, and the dishes are beef, white belly, hairy belly, intestines, lung slices, brain flowers, etc., which are eaten with hot. When eating a bowl of white rice, a few bowls of stilted beef, a plate of chili noodles, and then a delicious old soup, the pleasure slowly rises from the taste buds.
Stilt-foot beef soup is a famous dish with a long history in Leshan City, Sichuan Province. Its medicinal food function of cold and cough relief, with the principle of traditional Chinese medicine of dirty and dirty, has greatly improved the taste and grade of this local famous food. Stilt-foot beef has developed several times, and the soup flavor has become more and more exquisite. On the basis of the traditional soup flavor, new modern condiments such as pepper, monosodium glutamate, and sprouts have been added, and dozens of kinds of Chinese herbal medicines have been infiltrated into the "fine soup", which is more scientific and nutritious. It has formed four major characteristics: clear soup color, long aroma, crisp and tender beef offal, and diverse eating methods.
Cold pot fish
Cold pot fish: is Leshan to white ripple or flower ripple fish to make a hot pot more, tasting can be red (spicy pot bottom) white (clear soup pot bottom) each pot, red spicy enough, white delicious flavor, that feeling, in Sichuan dialect is simply "not pendulum".
What is a cold pan? That is, do not light a fire when serving.
This fish is served in a special pot and when brought to the table, the fish is cooked and ready to be enjoyed immediately. The bottom of the pot is secretly made of more than 20 kinds of raw materials, accompanied by a variety of fresh ingredients and stir-fried in a single pot, which is an effective fusion of various flavor types. When the fragrant cold pot fish is served, it is carefully paid - this cold pot fish is really spicy, spicy, fresh, fragrant, tender, layered, not fishy, not fishy, smooth and tender in the mouth, and the aftertaste is long.
In fact, cold pot is a Sichuan cooking method. Chicken, duck, goose, pig, fish, almost all the ingredients can be cold pot, because the meat of the fish is fat and tender, it has become the most used raw material in the restaurant, and the wild silver carp is the best.
Xiba tofu
Xiba tofu is a famous food in Leshan, Sichuan. More than 20 kilometers down the Min River from the Leshan Giant Buddha, there is a thousand-year-old town in Xiba Town, Wutongqiao District. As early as the Ming Dynasty, the people in the town had the custom of eating tofu, and the person who really made Xiba tofu famous was Master Yang Junhua, the sixth generation of the long-established "Qingyuan Shop". Xiba Ancient Town, beautiful mountains and rivers, pleasant scenery, especially the clear stream, is the natural juice of grinding tofu.
The tofu grinded by Master Yang is white, tender, soft and sweet, whether steamed, boiled, fried, burned or fried, it is not broken or rotten. When cooking tofu, he combines cooking skills with aesthetic craftsmanship, suitable heat, reasonable condiments, and has successively launched hundreds of varieties such as bear paw tofu, yipin tofu, lantern tofu, hydrangea tofu, osmanthus tofu, snowflake tofu, three fresh tofu, and bowl tofu. The bear paw tofu he cooked was golden butter shiny but not steamy, crispy on the outside and tender and hot on the inside. The hibiscus tofu he cooked, the golden "hibiscus flower", bloomed on top of the "white snow", but the entrance was crispy and crispy, and the tofu he cooked was like a water lily, floating in the broth without sinking, with wonderful shape, beautiful color and fresh taste. This variety is said to have been created for a chief in that year, hence the name "Yipin Tofu".
Steamed river balls
Steamed River Dumpling: It is a traditional dish with special characteristics in Leshan area of Sichuan Province, and belongs to the Sichuan cuisine family. It is made by steaming with river ball fish and ham. The shape of the dish is beautiful, the meat is fat and tender, and the soup is clear and delicious.
Beef tofu brain
Beef tofu brain: is one of the famous snacks in Leshan, using beef and tofu, dried sea pepper, ginger, green onion, kohlrabi, coriander as raw materials, its color is beautiful, nutritious and easy to digest, after eating a long aftertaste. Unique in Xichang, this snack is loved by both local and foreign guests.
Beef tofu brain can evolve into chicken shredded tofu brain or beef shredded chicken tofu brain. When making, prepare the main ingredients and dried sea peppers, ginger, green onions, kohlrabi, coriander, etc., put the water bean flour in the pot, gently mix a thin layer of tender tofu with a spatula and cook until it is boiling, put it in a small bowl, and at the same time, blanch the noodles with boiling water and put it in, pour the beef and sprinkle with peanut kernels.
Five-leaf bridge rake
Wutongqiao leaf rake is a famous soft cake food in Leshan area, this cake is made of glutinous rice, sticky rice, etc., the process is simple, white color, slightly with green leaves, has a history of thousands of years.
Baby ginger duck breast
Ginger duck breast is a traditional dish in Leshan, Sichuan. Leshan, Wutongqiao and Qian are all areas, rich in ginger.
Cut the duck breast into strips and stir it up in boiling water. Prepare the ginger slices, when the oil is warm to 80% heat, add peppercorns, watercress and an appropriate amount of fresh soup, then add duck strips into the pot, add cooking wine, soy sauce, salt, evenly burn for 30 minutes, you can put in the ginger, continue to burn for ten minutes after adding a small amount of garlic seedlings to stew, add MONOS glutamate, water bean powder can become a dish. It is characterized by a strong ginger flavor, a red and bright juice, and a spicy and delicious taste.
Five-way moon bridge cake
Wutongqiao mooncake has a unique shape, vivid and interesting paintings, and has cultural taste. In the 1950s, moon cakes were printed with edible pigments with myths and legends.