Fish-flavored pork is a common Sichuan dish. Fish fragrance is one of the main traditional flavors of Sichuan cuisine. The dish has a fishy aroma and its flavor is prepared from seasonings. This method is derived from the unique method of cooking fish in Sichuan, and has been widely used in Sichuan cuisine.

Kung Pao Chicken is made from the ingredients of the cockerel cock and the ingredients such as chillies. This dish is red but not spicy, spicy but not fierce, spicy and strong, and fleshy and crisp. It is rumored that the founder of this dish, Ding Baozhen, Guizhou Zhijin, has served as the governor of Shandong, the governor of Sichuan, and often greets guests with this dish in his hometown.

Sichuan famous dish, also known as shabu-shabu meat, is said to be the first dish of the Sichuan people in the first and fifteenth tooth festival (improving life). At that time, most of the practices were first boiled and then fried. At the end of the Qing Dynasty, there was an Hanlin with a surname of Ling. Because of his frustration, he retired his home and studied cooking. He changed the original boiled pork to the first taste of the pork, and then steamed it in a sealed container to fry the vegetables. Because it is steamed to cooked for a long time, it reduces the loss of soluble protein, maintains the rich flavor of the meat, the original taste is not lost, and the color is bright red. Since then, the long-steamed pork meat of the famous noise city has spread.

Dujiangyan kiwifruit has a large head with an average fruit weight of 90-120 grams, a good fruit shape, more than 90% of the cylindrical shape, and an average sample length of 55 days. The fresh fruit of kiwifruit in our city is of high quality, unique flavor, rich aroma, moderate sweet and sour, and rich in nutrients.

Since the Han and Wei Dynasties, Chuanxiong has been very stable. So far, the medicinal use has continued for about 2000 years. The ancient saying that "the cerebral palsy" is Chuanxiong. Known as "blood medicine", it has the effect of activating blood and relieving pain. Dujiangyan City is one of the best areas for the cultivation of Chinese herbal medicines in the country and is known as the “Hometown of Sichuan and Sichuan”.

Dujiangyan Houpu body is a treasure, dry, root, skin, flowers, seeds can be used for medicine; wood also has a variety of uses, is a dual-use economic tree species. The skin is thick and oily, the section is purple-brown, less fiber, no impurities, rich in aroma, and unique. Magnolol and honokiol are organic substances extracted from Magnolia, which are fragrant and spicy. They are the main ingredients of Chinese medicine Magnolia. They are traditional Chinese medicines that integrate health care and treatment. The content of Dujiangyan Houpu and its honokiol (C18H1802) is over 8%, far exceeding the 2% regulation of the Chinese Pharmacopoeia, ranking first in the country. Dujiangyan City has the characteristics of good quality, high yield and low heavy metal content. It has a long-standing reputation and quality. Better than other producing areas.

Qiang embroidery, also known as "Chuan embroidery", is a general term for embroidery products centered around Chengdu, Sichuan. Together with Yu Jin, it is called "the treasure of the scorpion". Qiang embroidery is the same as Suzhou embroidery, Xiang embroidery and Yue embroidery. It is one of the four famous embroidery in China. The characteristics of Qiang embroidery are summarized as "strict and delicate needlework, elegant and delicate colors, beautiful and smooth lines, and the style of Chinese ink painting."