While visiting Yesanpo, tourists can taste authentic wild vegetables.

River Greens A cold-resistant plant growing in mountain springs. It can be served as a cold dish or used as filling for steamed buns.

Water Celery A premium wild vegetable in Yesanpo. Rich in crude fiber, it tastes far better than cultivated celery. It is most delicious when pickled into sour vegetables.

Magnolia Buds Tender shoots of alpine shrubs and a top-grade local delicacy. They taste great no matter how they are cooked and boast high nutritional value.

Wild Mushrooms They can be stir-fried or stewed. The classic stew of chicken with wild mushrooms is piping hot and wonderfully aromatic.

Whole Roast Lamb It is the signature dish of Yesanpo. Lambs here are generally 5 to 8 months old, featuring tender and savory meat.

Rainbow trout is also a great favorite among visitors. Deep-fried small fish and fried Chinese prickly ash leaves are must-try dishes for a hearty feast.

Guests can pick live lambs on the spot, which are then slaughtered and roasted immediately. The whole process takes about 60 minutes. Cooked with unique techniques and special roasting equipment, the finished lamb has an attractive color, tender flesh and rich lingering flavor, and the meat easily falls off the bones.

The lamb is slow-roasted over two layers of fire at designated sites. Though this method may seem less atmospheric than open-fire roasting seen in other scenic spots, great taste always comes first. Here you can savor a uniquely flavored roast lamb unavailable elsewhere. After the meal, light a bonfire by the Juma River to enjoy both delicious food and a pleasant ambiance. The whole roast lamb of Baili Gorge is truly a local specialty unrivaled in the region.