What are the specialties of Zigong?

Specialties of Zigong include boiled beef, Fushun tofu brain, cold food rabbit, Zigong palm beef, hearth beef, Zigong paper cutting, Zigong Gongfan, Zigong tie-dyeing, honeycomb potatoes, lantern grass cake, dried geoducks, Longdu fragrant tea, Gonghong orange, five treasures of peanuts, precious sorghum liquid, and blossom white cake.

Zigong Specialty One: Boiled Beef

Boiled beef is a traditional snack in Zigong, Sichuan. It has a very long history and its production technology is very fine. Lean beef is used as the main ingredient, with bean sprouts, duck blood, soup and lettuce as supplementary ingredients. The boiled beef is spicy and tender, with a delicious flavor and strong aroma.

Zigong Specialty 2: Fushun Bean Curd Bean Flower

Fushun Bean Curd Bean Flower is a specialty snack in Zigong, Sichuan Province, with a very long history, originating from Liu An, the king of the Southern Han Dynasty. The process of making Fushun tofu doufu is not complicated. It is made of high-quality soybeans as the main raw material, using traditional production methods. The tofu produced is moist, crispy, fragrant, spicy, numbing, aromatic, fresh and sweet, and has been listed as one of the first intangible cultural heritages in Sichuan Province.

Zigong specialties three: Zigong paper cutting

Zigong paper cutting simple and ancient, interesting and vivid, not only in Sichuan is widely praised, also has a certain influence abroad. Guo Moruo had personally written an inscription for Zigong paper cutting. On behalf of Zigong folk paper-cutting art tendency and achievement is Yu Manbai's paper-cutting.