Local Snacks & Delicacies of Guangyuan

A renowned specialty of northern Sichuan with a long history. Legend has it that when General Jiang Wei defended Jiange Pass, he made tofu with local ingredients to reward his soldiers.

It is crafted from soybeans grown on gravelly and sandy soil in the Jianmen Mountain area, using spring water from the seventy-one peaks of Jianmen. The production involves soaking beans, grinding, filtering, boiling, curdling and dewatering. The finished tofu is white, tender, smooth and full of fresh flavor.

Zhaohua Ancient Town sits at the confluence of three rivers. Its river seafood enjoys a great reputation across Guangyuan and draws numerous food lovers. The most popular dish is Jialing River Fresh Fish Hot Pot.

Recommended Restaurants: Gu Family Courtyard, Jiameng Fish Restaurant

This snack gets its name because the noodle chunks swirl in boiling water just like little fish. It is made with sauerkraut as topping and fresh handmade noodles. It helps stimulate appetite and relieve the effects of alcohol. The noodles are soft yet chewy, and the sauerkraut soup is savory, fresh and refreshing.

Guangyuan walnuts are famous for their large size, thin shells, plump kernels, rich aroma and high kernel yield. Premium walnut kernels and sesame seeds are ground into paste. Fermented dough is seasoned with chili and salt, shaped into round cakes and baked in an oven. If rolled into thin sheets before baking, they are called Thin Crisps. Golden in color, these pancakes are crispy, fragrant and extremely tasty.

A distinctive local snack. Lightly grease the wok. Slice skin-off cured bacon (20% lean meat and 80% fat), coat the slices with egg batter and fry until pale yellow. It tastes rich but not greasy, well-seasoned, crispy and infused with a smoky aroma.

Grind premium walnut kernels and sesame seeds into paste. Spread pepper salt on fermented dough, shape it into round cakes the size of a teacup mouth and bake thoroughly. When rolled extra thin and baked, they become Thin Crisps. Golden, crispy and aromatic, they are a real treat.

Made from high-quality rice. The rice is cleaned and soaked for a full day, mixed with cooked rice (one tenth of the total amount), then ground into thin batter with a mill. The batter is steamed in a bamboo steamer lined with gauze.

Once done, spread the steamed sheet on an oiled board to prevent sticking. After cooling, fold it up and cut into fine strips. The noodles are chewy and refreshing, and can be served in various ways.

A classic Guangyuan snack. Pour chili oil into a bowl, add noodles and soup, then top with sauerkraut and soft tofu pudding. It has a delicate and pleasant flavor. This dish helps relieve greasy food, boost appetite, and is beneficial for people with low gastric acid secretion.

This noodle is linked to Wu Zetian, who was said to be very fond of it. Made from fine rice, it is chewy, refreshing and versatile.

The most common way to serve it: put cold noodles in a bowl and add soy sauce, vinegar, chili, chili oil, sesame oil, sugar, ground pepper and mashed garlic. Mixed well, it delivers a perfect blend of sour, sweet, numbing, spicy and savory tastes, featuring authentic Sichuan flavors.