Baoshan:

Copper Pot Beef is a type of hot pot. The unique cooking method involves selecting eco-friendly yellow beef from Gaoligong Mountain, cutting it into thick slices, and cooking it with tripe, tongue, and tendons in a copper scoop over a traditional stove with pear charcoal. This method ensures quick heat transfer, making the beef tender and juicy.

​Tanzi Chicken has a unique preparation method that involves selecting chickens, sealing them with spices and medicinal herbs in a clay jar, and slow-cooking them for several hours. The unique cooking style and rich flavor of Tanzi Chicken have made it an important dish for banquets in the Baoshan region, deeply loved by locals.

Dajiu Jia is a snack of Baoshan, and It is made by mixing  glutinous rice flour and brown sugar into a dough, shaping it into cakes, frying until golden brown, and finally sprinkling with white sugar. Dajiu Jia has unique craftsmanship and delicious taste have made it a classic snack at festivals and temple fairs in Baoshan.

Clay pot hotpot rooted in the local agricultural culture with a history of several hundred years. It is prepared using special clay pots where ingredients like chicken, pork, tofu, vegetables, and secret broth stew together. This dish is known for its delicious and unique earthy aroma, and it serves as an important dish during gatherings and festivals in Baoshan.