Leshan旅行予算ガイド

A century-old herbal beef soup from Leshan's Suji town, simmering beef bones and offal with more than twenty medicinal herbs, named for the cross-legged pose of early diners; a provincial-level ICH item.

Leshan's most recognisable cold skewer dish: boneless chicken and other morsels on bamboo sticks steeped in a bowl of green-peppercorn or chilli oil, numbing, spicy and deeply savoury.

Leshan's signature braised duck, its skin glazed with malt sugar to a glossy reddish-brown, crisp and lightly sweet outside with tender flesh, the calling-card of Jiazhou flavour.

A signature Leshan breakfast of silken tofu pudding paired with glass noodles, crisp fried pork and steamed pork in starch, dressed in chilli-oil broth, split into red-oil and clear-broth schools.

A classic made-to-order Leshan street treat: a small, soft egg-scented pancake baked over a low flame in a copper pan, folded around sweet or savoury fillings and loved by all ages.

One of the three great schools of Chinese martial arts, born on Mount Emei and fusing Buddhist, Daoist and Confucian thought across more than eighty lineages; a second-batch national ICH item from 2008.

The thousand-year handcraft of calligraphy paper from Jiajiang, made from tender bamboo through seventy-two steps, the emblem of China's land of painting-and-calligraphy paper; a first-batch national ICH item from 2006.

One of Sichuan's three great New-Year print traditions alongside Mianzhu and Liangping, grounded in local hand paper and woodblock printing, with a deep, classical style; a second-batch national ICH item from 2008.

The century-old herbal beef-soup craft of Suji town, simmering beef bones and offal with more than twenty medicinal herbs; a Sichuan provincial-level ICH item from 2023.