Yibin Dining

There are a lot of local specialties to taste when traveling to Yibin. A must-eat in Yibin is whole bamboo feast, a table of food made entirely by bamboo. Other delicious foods, such as Lizhuang white meat, Yibin burning noodles, Nanxi dried bean curd, Xufu egg in rice wine and so on must satisfy your stomach. Also the famous Wuliangye Liquor is produced in Yibin.

What to Eat in Yibin

Bamboo Feast(全竹宴)

Bamboo Feast is also called as Panda Feast. Full bamboo banquet is with bamboo shoots, Dictyophora egg, Dictyophora dishes, bamboo flower, bamboo bacon, andbamboo wine, bamboo pickled vegetable. There are many cooking methods, according to the cook's skill and consumer demand, can burn, stewed, fried, grilled, steamed, braised, pot, salad and so on.

Yibin Burning Noodles(宜宾燃面)

It's a classic street food from the city of Yibin in Sichuan Province. Translated as “burning noodles,” this plate of noodles gets its name from the number of different oils used to make it – so many that you can supposedly light it on fire.

Lizhuang White Meat(李庄白肉)

Lizhuang white meat is a very well-known traditional dish in Yibin. It needs the appropriate proportion of the pork, and also requires cooks to be very good with knife. The flavour is made with: soy souce, green pepper, red pepper, Sichuan chili pepper, conala oil, chicken powder, etc.

Yibin Smoked Meat(宜宾熏肉)

As early as the 1920s and 1930s, Yibin Smoked Meat was famous for its unique delicacy in and around the province. When it was exhibited at the Chengdu flower fair, it won certificates and medals, and was exported to Chengdu, Chongqing, Ningbo, Shanghai and Southeast Asia.

Nanxi Dried Bean Curd(南溪豆腐干)

Dried bean curd production in Nanxi has a history of more than 100 years. Located in the first county of the Yangtze river in the south of Sichuan province, the civilized ancient city of Nanxi is a traditional enterprise producing dried bean curd, which was started in the reign of emperor Guangxu of the Qing dynasty (1875-1908).

Yacai(芽菜)

Yacai, a kind of fermented mustard green stems—is made only in Yibin, a county in southern Sichuan Province. Yacai’s primary ingredient is jièmòcài (芥茉菜), a type of mustard green native to southeast Sichuan. Yibin yacai is used most famously in dan dan noodles and gan bian si ji dou (dry-fried green beans).