Emei specialty: tofu
Tofu brain is a traditional famous food in Emei, Sichuan, with a very long history. Its manufacturing process is very fine. It takes high-quality soybeans as the main raw material and is made by traditional production methods. The prepared tofu is tender and smooth, and has the effects of clearing away heat, moistening dryness, promoting salivation, quenching thirst and clearing stomach.
Emei specialty 2: Emei wonton soup
Emei wonton is a traditional food in Emei, Sichuan, with a very long history. According to records, it has a history of more than 2000 years. The preparation method is very good. It is made from the skin of wonton soup and minced pork by traditional methods. Wonton soup is tender and delicious, and the soup is slightly spicy and fragrant.
Emei specialty 3: Emei snow bud
Mount Emei is rich in snow buds at an altitude of 800- 1200m, and the areas around Chicheng Peak, Baiyan Peak, Yunv Mountain, Tianchi Peak, Jingyue Peak and Wannian Temple are shrouded in mist all the year round. Tea is flat, smooth, straight and sharp.
Emei specialty 4: Emei cake
Emei cake is a traditional pastry food in Leshan, Sichuan, which has a history of nearly a thousand years. Originally, brown sugar and glutinous rice were used as raw materials, which was called yellow sugar cake. By the Ming Dynasty, the composition of science and technology had been greatly improved. 60% glutinous rice and 40% soybean are ground into powder and made of brown sugar. Renamed bean cake and became a famous product in Emei. After liberation, the output of white sugar increased and changed to white sugar cake. 1959 changed its trademark to Emei cake.
Emei specialty five: Emei bamboo leaf green tea
Emei Zhuyeqing is a famous traditional tea in Leshan with a long history. White bud tea was listed as a tribute in the Tang Dynasty. The bamboo leaves produced in Emei Mountain are smooth, straight and beautiful, even and tidy, and the color of dry tea is light green and oily. The fragrance is tender and fragrant, rich and lasting, the soup is light green and bright, the taste is fresh and mellow, the leaf bottom is complete, and it is yellow and green.