Regional dishes & banquets 地方菜与宴席

Steamed rice-flour cakes 蒸蒸糕

They are soft and gently crumbly, with a mild rice aroma and a sweeter center or topping when included.

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Emei sweet rice cake 峨眉糕

The cake is gently sweet and tender-crumbly rather than stretchy, with a dry enough texture to suit tea.

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Emei fermented rice cakes 峨眉冻粑

The texture is gently springy and tender, with a mild sweet-fermented rice aroma. Warm cakes are softer than ones left to cool.

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Emei Zhuyeqing green tea 峨眉竹叶青

The tea is fresh and gently grassy, with a clean aroma and mild sweetness after swallowing. Stronger brewing adds more astringency.

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Xiaochao paomo 小炒泡馍

The bread is moist but retains a firm bite, with a lively sour-spicy flavor and savory meat pieces.

Mashi noodle shells 麻食子

The curled shape creates a tender edge and chewier center, with each hollow holding a little broth.

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Egg and fermented-rice soup 蛋花醪糟

The soup is lightly sweet and tangy, with soft rice grains and tender egg threads. Fermentation contributes an aroma distinct from a plain sweet rice porridge.

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Guilin steamed rice sponge cake 松糕

The cake is lightly sweet and tender, with a slightly grainy, airy bite. Taro, when included, adds an earthy, powdery richness.

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Yangshuo stuffed river snails 阳朔酿田螺

The filling is tender and savory with a more resilient snail bite, while the sauce adds richness. The shell is a serving vessel and must be navigated with a pick.

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Lashi sour-and-spicy fish 拉市尼巴久

The flesh is delicate, while the broth combines tangy and spicy notes. Actual heat depends on the kitchen, rather than a fixed promise that the dish is mild.

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Jinsha riverside offal stew 江边辣

The dish is dark, savory and spicy, with contrasts between springy stomach, softer liver and richer intestine. It has a stronger offal character than a plain pork stew.

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Stir-fried shuixingyanghua greens 炝炒水性杨花

The stems are tender and slippery with a mild green flavor, offering a lighter texture alongside rich meat dishes.

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