The Wuchuan Yi nationality oil tea is a kind of tea soup with regional characteristics. The main raw material tea is collected from local tea trees, and the Wuchuan local big tree tea is preferred. Ordinary tea ceremony is not "bubble" or "boiled", but the Wuchuan Yi nationality oil tea is about "熬". Put the selected rice, soybeans, peanuts, etc. into a golden yellow with a simmer, put them in a bowl and other utensils, put the cooking oil in the pot, wait for it to start smoking, put the "tea rice" and tea leaves Stir in the pot for a while, then put the right amount of water, and then use the wooden scoop to repeat the "熬" in the pot. When the tea leaves are smashed, they are added to the lard and the salt is mixed with water to cook (it is also necessary to put bacon bones in the oil tea). After the boiling, use the simmer for about a quarter of an hour, and wait until the aroma is getting thicker and drink. Drinking oil tea in the county is mainly "taste of food", and it is often used to help dry and crisp foods such as poached eggs, peanuts, and baguettes. The oil tea also contains crispy whistle made of fried rice and pork.