What are the specialties of Zigong?

Cold rabbit (also known as spicy rabbit) is a traditional folk food in Zigong, Sichuan, with a history of 100 years.

2. Fireside beef

It tastes crisp but not cotton, dry and fragrant, sweet and delicious, with a long aftertaste, long shelf life and convenient to carry. It is a must in beef food. Therefore, it has been a gift of Zigong for hundreds of years, and has won many awards from the state, provinces and cities, and has been included in the book "A Unique Skill in China".

3. Fushun tofu pudding

Fushun tofu is a kind of tender tofu (or water tofu or grey steamed bread). It is eaten with Fushun bean curd dipped in water and specially processed rice. Because of its freshness, delicacy, wide spread and great influence, it occupies a place in China's food culture. The formula and production of Fushun tofu have its historical origin and uniqueness. Rice, tofu and dipping in water are inseparable.

4. Zigong paper-cutting

Zigong's paper-cut is simple and simple in Gu Zhuo, with vivid interest, which is not only widely praised in Sichuan, but also has a certain influence abroad. Guo Moruo once wrote an inscription for Zigong paper-cutting. On behalf of Zigong folk paper-cut artistic tendency and achievements, Yu Manbai's paper-cut is the one.

5. Zigong Gong Fan

Gong Fan appeared at the end of19th century. Since Duke Wu, Gong Fan's weaving technology has been handed down from generation to generation. Generally speaking, it takes Gong Fan about two months from conception to completion.