Boiled beef is a characteristic traditional dish, which belongs to the Sichuan cuisine department. The main ingredient is lean cattle meat. Accessories bean sprouts, duck blood. Seasoning onion, salt, soy sauce, pepper, dry pepper, pepper oil, pepper, Pixian bean sauce. Because the dish in the beef is in the spicy soup hot cooked, named boiled beef.

Zigong cold to eat rabbit, also known as thick cold to eat rabbit, spicy rabbit, Zigong and Fushun, Rong County, a traditional folk cuisine, has a history of more than 100 years. Zigong cold rabbit has pepper spicy taste, spicy lobster sauce flavor, the secret system dried tangerine peel flavor, Zi Xian salt baked flavor and many other different tastes.

Zigong Huobianzi beef, Sichuan Province Zigong Da'an District specialty, China National Geographical Indications products. Zigong Huobianzi beef, thin and transparent, fleshy solid, no fascia, no tendons, fragrant and slag, soft and delicious, long aftertaste, moderate salinity, its taste thick, its fragrance specific.

Fushun bean flower, is a local characteristics of Sichuan snacks. Its taste moist, scattered crisp, fragrant. Fushun Douhua is a kind of simple processed food in the bean products of tender douhua, douhua dipping in water, rice and rice, which occupies a place in Chinese food culture.

Hot sausage is a famous dish in Zigong, Sichuan Province. It is also a salt dish. It is famous for its fresh, spicy and crisp taste. Fat intestines are used to transport and digest food, have a strong toughness, not as thick as pork belly, and the right amount of fat. It has the effect of moistening dryness, tonifying deficiency, stopping thirst and bleeding.