In the Tang Dynasty, Jian Nanchun was included in the "Tang Tang Shu De Zong Ji Ji" as a court royal wine. This is the only Sichuan famous wine that has been included in the official history. It is also the only surviving Tang Dynasty famous wine in China. The Tang Dynasty Li Biao’s "Tang Guo Shi Bu" records the famous wines of the world: "The wine has the rich water of Zhangzhou, the Wuchengzhixia, the Jiannanzhichun...", the long-term royal use of the Tang Dynasty royal court laid the Jiannanchun "big The historical status of Tang Guojiu. Carrying the elegant and confident cultural temperament of the Chinese people, it has the inherently elegant quality, and has the self-confidence temperament derived from the Tang Dynasty court wine, thus forming its unique combination of wine quality and temperament, becoming China. One of the top three liquors.

Anxian konjac is a famous specialty of Anxian County, Mianyang City, Sichuan Province. The upper part of the fresh sable epidermis is dark brown, and the lower part is light brown or flesh-colored. It is smooth and full, thin and fleshy, tender and creamy. After cutting, there is Mucus, the konjac tofu made with Anxian konjac is gray and fresh, feels delicate and elastic, and is an authentic raw material for Sichuan cuisine.