Hanyuan is a traditional agricultural county. The natural conditions are suitable for the growth of pepper. Hanyuan pepper has a cultivation history of 2115 years, covering 40 townships in the county's administrative jurisdiction. Hanyuan pepper is a long-standing reputation, as early as the Tang Dynasty and the year 806 (AD 806) In 820), Hanyuan pepper was listed as a royal tribute, and the time of the tribute was more than 1,000 years. Hanyuan pepper has a net weight of about 14.5 grams, which is rich in oil, rich in aroma, numbness, and no strange smell. The main ingredient is volatile aromatic oil, which contains sterols and unsaturated organic acids that are beneficial to the human body. It is an important food seasoning. Peel seeds can also be used as medicine. According to the sampling analysis of the national pepper area of ​​Zhongnan Agricultural College, the volatile aromatic oil content is 8.56%, which is much higher than that of other places. The ash content is only 4.1 8%, which is lower than that of other places, and the “King of Sichuan pepper”. Beautiful name. In 2001, Hanyuan was identified as the “Hometown of Chinese Peppercorns” by the State Forestry Department.

"Hanyuan jar meat" is a sauce and braised pork products. Hanyuan Tanzi meat is made by refining the meat of Hanyuan Chinese New Year pigs through health inspection, repairing, cleaning, batching, frying, packaging, sterilization, storage and inspection. The raw materials are all qualified and high quality Hanyuan farmers. Pig meat (long feeding cycle, unique feeding method, tight meat), no food additives are added during the production process, and no smoking is carried out, which preserves the original flavor of Hanyuan jar meat and guarantees the original taste. Product quality. Hanyuan jar meat is preserved by pottery jars fired by Hanyuan soil method. In addition, Hanyuan's unique climate environment (winter and spring without cold, summer and autumn without rain) makes Hanyuan jar meat not to deteriorate after one year of storage.

Baoxingchuan Achyranthes, the dry root of A. sinensis, has the effect of sputum-passing, strong bones and muscles, Tongli joints, diuretic Tonglin, and plays an important role in the clinical application of traditional Chinese medicine and the industrialization of traditional Chinese medicine. Modern research has also extracted a bioactive polysaccharide, Achyranthes bidentata polysaccharide, from the root of Achyranthes bidentata L., which has the functions of promoting red blood cell immunity, anti-tumor, and reducing peripheral leukopenia caused by cyclophosphamide.

There are two varieties of Yucheng kiwifruit - "Hongyang" and "Jin Yan". The fruit of Yucheng Hongyang kiwifruit is short cylindrical, with no fruit on the fruit surface, smooth and hairless, and the skin is thin and juicy. The flesh is yellow or green, and there are purple-red strips along the heart that are radially distributed. The meat is tender, the juice is rich and rich, pure and sweet, the fragrance is refreshing, the uniformity is high, the sugar content is high, and the quality is excellent. Yucheng Jinyan Kiwifruit: The fruit is ovate-shaped or long-cylindrical, with a yellow-brown peel, densely covered with short hairs and golden yellow flesh. It has the characteristics of high yield, high storage resistance and extremely late maturity, and has a strong commercial advantage. The flesh is tender and juicy, sweet and sweet, sour and sweet.

During the Tang and Five Dynasties, Sichuan’s most prestigious push, Ya'an Mengding Tea, “Yangtze River Water, Mengshan Mountain Tea” has long been a household name, and the Tang Dynasty Bai Juyi praised “Qin Li Zhi Wen Wei Green Water, Tea is old and Mongolian "Mountain" Mengshan tea is of high quality and low price, unique in taste and famous throughout the country.

Since ancient times, "Ya Yu", "Ya Yu" and "Ya Nv" have called "Yanan Three Musts". Ya fish is a rare cold fish that grows in Ya'an. It looks like a scorpion, with fine scales like sputum, smooth taste, delicate meat, rich nutrition, long-term eating and not greasy, tribute for generations. The biggest characteristic of Yayu is that there is a sword in its head paradise. It is said that this sword was created when the son-in-law made up the sky and accidentally dropped the sword into the water. Therefore, this sword also became the authenticity of the yak. The biggest mark. Ya fish is based on natural stone pulp, which contains various trace elements necessary for the human body. The Qingyi River, the Jigong River, the Jigong Mountain, the Jigong Mountain, the Jigong Mountain, the Jionglang River, the Jilang Mountain, the Jiajin Mountain, and other snows that melt from the snow and the springs covered by the virgin forests have clear water, sweet water, low water temperature and no pollution. The excellent growth environment of ya fish has given birth to the unique treasure of ya fish.

Chuanjiu (Chinese liquor golden triangle) is divided into three categories, namely, Luzhou-flavor liquor, sauce-flavor liquor, and fragrant liquor. a distilled liquor produced in the unique natural environment of Sichuan; the mother of the koji and wine is used as a saccharification starter, and the starch (glycogen) raw material is brewed, saccharified, fermented, distilled, aged and blended. All kinds of white wine; the wine is colorless (or yellowish) transparent, the smell is pure and aromatic, the entrance is sweet and refreshing, the alcohol content is high, and after storage, the compound fragrance with ester as the main body; The storage period is more than one year, and the alcohol content is generally above 38 degrees.

Eagle tea is a woody plant of the family Polygonaceae. It is an evergreen tree with leaves alternate, with thick leaf and dark green. It spreads throughout the Sichuan mountainous area. After picking up its young shoots and drying it, it can be used as a tea drink. It is called eagle tea locally. Also used as old tea.

Gucheng Village is the core production area of ​​the sandstone. The enamel sand machine has a history of more than two thousand years of firing, and is the same as “Yixing Zisha”. In 2008, the handicrafts of black sand was included in the national intangible cultural heritage. Known as the “Clam Casserole”, the 荥 荥 sander is made of a clay and coal ash that is abundant in the local area and fired at a temperature of more than 1000 degrees. These sanders are simple in texture, anti-corrosion, acid and alkali resistant, can not afford chemical reactions, store foods are not easy to deteriorate, can maintain food nutrients and taste delicious, so it is widely praised.