In Yibin City, the sorghum sorghum, glutinous rice, rice, wheat, corn and other foods planted in the local and southern Sichuan areas are used as raw materials, and the high-quality river water, well water and mountain spring water in the Sanjiang River Basin are used in the natural microbial ecological circle of Yibin. Yibin traditional multi-grain production process brewing unique local liquor products. It is colorless or yellowish in color and appearance, clear and transparent, no suspended matter, no sedimentation; it has elegant multi-grain complex aroma with ethyl hexanoate as the main body; the wine is full-bodied, sweet and supple, and the aftertaste is cool. The net, the wine is comprehensive and the style is outstanding. The difference between the maximum physical and chemical characteristics of Yibin's multi-grain Luzhou-flavor liquor and Luzhou-flavor liquor in other places is that there is a high, naturally occurring, outstanding, ethyl hexanoate, which is a composite compound. This is Yibin. The unique personality of the origin of the Luzhou-flavored wine.

Bar-shaped tea of ​​Pingshan fried green tea: the shape is firm, the front is young, the color is green, the chestnut is long after brewing, the soup is clear and bright, the taste is mellow, the leaves are tender and even, green and bright; its flat tea: The shape is flat and straight, the color is green and lustrous, the chestnut fragrance lasts after brewing, the soup color is clear and bright, the taste is mellow, the leaves are tender and even, and the yellow is bright.

The glucomannan content of white konjac ranks in the forefront of the entire konjac family, with an average of 59.3%, while the average white konjac in the Jinsha River basin (on a dry basis) is as high as 65%. The Pingshan white konjac planting area belongs to the Jinsha River basin. According to the analysis of glucomannan content of Pingshan white konjac in the past years, the average glucomannan content of Pingshan white konjac is up to 67.8%, which belongs to the quality products of the white konjac products in the Jinsha River basin.