Yibin has a history of more than 100 years, with fine workmanship and beautiful color. Because the surface is dry and oily, it can be ignited like a fire rope, so it is called a burning surface. Yibin burning surface uses local water leaf surface as the main material, with Yibin broken rice sprouts, small sesame oil, fresh slab oil, star anise, safflower, sesame, peanut, walnut, golden pepper, fine pepper, monosodium glutamate and chives. The pea tip or the spinach leaf is used as an auxiliary material, and the noodles are cooked, picked up and dried, and the alkali taste is removed, and then the traditional process is used to refuel the sauce.

The burning surface is one of the most characteristic Han traditional snacks in Yibin, Sichuan Province. It was originally known as the Xuanguan noodles. The old name is the noodles. Because of its heavy weight and no ignition, the ignition is burning. The snacks are made from local high-quality water noodles, with Yibin broken rice sprouts, small sesame oil, fresh slab oil, star anise, safflower, sesame, peanut, walnut, golden pepper, fine pepper, monosodium glutamate and chives and peas. Or spinach leaves and other accessories, the surface will be cooked, pick up and dry, remove the alkali taste, and then add the oil according to the traditional process.

The duck 粑, also known as the pig 粑, is a Yibin name. The color of the product is white and bright, the skin is thin and tender, biting a scent, oily but not greasy, aromatic and refreshing, with non-stick leaves, non-stick chopsticks, no Sticky teeth and other "three non-stick" features. The main raw materials are pork, glutinous rice, duck eucalyptus leaves (good ginger leaves), sprouts, various kinds of sand washing. It tastes good, oily but not greasy, aromatic and refreshing. Named after its tenderness like a duckling.