1. Wanzhou lotus root balls 万州藕圆子

The dish of lotus root balls is one of the most special and precious local dishes, and is only provided during Spring Festival or banquet. It is ball-shaped and made of mashed lotus roots, minced lean meat, bean flour and egg. It can be deeply fried, representing unity and happiness; or steamed with bowl, representing wealth and blessings.

2. Fengjie chicken steamed with guzi 奉节盬子鸡

The recipie has passed from generation to generation. It is made from special preserved meat, native chicken and “black salted turnip” and steamed with the special guzi. It tastes delicious, and is the essential delicacy at every festival and at New Year.

3. Fuling braised air-dried meat with bean jelly 涪陵京酱风肉

This is a traditional local dish for Fuling people and also appears at New Year's Eve dinner. Only the fresh meat is pickled with salt, white sugar, sweet spreads and others and air-dried. It is proper to be steamed, fried and quickly fried.

4. Youyang Mawang spicy salted duck 酉阳麻旺酱板鸭

It is said that the Youyang national minority headman liked Mawang Spicy Salted Duck very much, and later the Youyang people also deemed the dish special. After being pickled and air-dried, the fresh duck will be the special spicy salted duck.

5. Tongnan Tai’an fish 潼南太安鱼

Chinese people like fish during the Spring Festival, because it means abundance and it is a good sign. Tai’an Fish is famous in the food culture of Tongnan. The fish from Qiongjiang Basin of Tai’an Town is fresh and tender. It is stewed together with dry red pepper, black bean sauce, green onion, ginger and other spices. It tastes pungent and spicy, and is a typical Sichuan dish. (Translated by Liu Hongyan, Fathom Language Limited)