Dujiangyan旅行予算ガイド

The most representative street food of Dujiangyan, with tender braised pork intestines, slippery sweet-potato noodles and a fiery, fragrant broth.

A rich, paste-like Sichuan sweet made from roasted black sesame, walnut and peanut ground together with sugar and oil, a signature treat of old Dujiangyan.

Traditional Sichuan pickles fermented with the spring water of Qingcheng Mountain, crisp and refreshingly sour-spicy, famed across western Sichuan for the unique water quality.

Fresh yellow catfish from the Min River cooked in a fiery Sichuan-pepper and chilli broth, tender and numbing-spicy, the signature dish of riverside restaurants in Dujiangyan.

A ceremonial rite rooted in the ancient Qingming offering to Li Bing and the ritual opening of the irrigation weir, continued for over two thousand years; national ICH since 2008.

Zhengyi-school Taoist ritual music preserved at Qingcheng Mountain's monasteries, blending archaic ceremonial music with Sichuan folk melody; first national ICH batch, 2006.

A traditional martial arts school rooted in the Taoist holy mountain of Qingcheng, guided by Taoist philosophy and balancing hard and soft; national ICH from 2011.