Kaizhou Ice Thin Mooncake is an intangible cultural heritage delicacy that has been passed down for a hundred years in Kaizhou District, Chongqing. It is known for being "as thin as cicada wings, sweet but not greasy" and is a treasure among traditional pastries in Bayu.

Dexuanju handmade tea is renowned for its unique production process and excellent quality. The production process of handmade tea usually includes multiple steps such as green picking, withering, withering, rolling, baking, etc. Each step requires the careful operation and rich experience of the tea maker. Dexuanju's handmade tea emphasizes the selection of high-quality fresh leaves during harvesting to ensure the superior quality of the tea's raw materials. In the production process, the company combines traditional tea making techniques with modern technology, allowing tea leaves to retain traditional flavors while also having better taste and aroma.

The production process of Juzi Honglin Xiaye tea is unique, emphasizing the combination of traditional and modern technology. After carefully selecting the picked tea leaves, a series of processes such as spreading, withering, rolling, fermenting, and drying are carried out. Among them, fermentation is a key step in the production of black tea. Juzi Honglin uses natural fermentation to gradually change the tea leaves under suitable temperature and humidity conditions, forming the unique aroma and taste of black tea.

Zishui handmade dried tofu is named after Zishui Township, Kaizhou District, Chongqing. It is renowned for its delicate and dense texture, fresh and fragrant taste, and strong toughness.

Zishui dried tofu are selected from Zishuitan Kandou in Kaizhou District, Chongqing as raw materials. They are produced in the middle altitude area of Zishui Township surrounded by green mountains in Kaizhou (formerly Kaixian County), and belong to the local old variety of soybeans. Due to its unique climate and water quality environment, purple paddy field beans have small and refined particles, delicate texture, and a strong bean aroma.

The old variety of small particle soybeans (also known as tiankan beans) in the local Zishui Township of Kaizhou is usually made from soybean skins, which are carefully processed through multiple processes such as soaking, grinding, boiling, and drying. The texture of the bean skin is flexible, the taste is smooth and tender, and it has a strong bean aroma. In Kaifu, tofu skin is often used to pair with various ingredients and seasonings to create a variety of delicious dishes.

Kaizhou pork rib sausage is made from fresh pork ribs through special pickling and smoking processes. Its meat is tight and elastic, while retaining the freshness, tenderness, and juiciness of pork ribs. Each piece of pork rib fully absorbs the fragrance of the seasoning, making the taste rich and layered. In addition, Kaizhou pork rib sausage still retains the traditional filling process of sausage and has completed the process upgrade. By simulating the temperature, humidity, wind speed and other conditions in winter in Chongqing, it produces sausages that undergo low-temperature fermentation and storage, which is more in line with modern market expectations for the development of traditional preserved meat into healthy food.

The flavor of Ju Zi La Pai is unique, with both the salty and fragrant taste of cured meat and the fresh and tender taste of pork ribs. After being smoked, the cured meat has a more fragrant aroma and a firm and elastic texture. When cooking, there are various ways to choose from, such as steaming, boiling, stewing, etc., all of which can fully showcase the deliciousness of Ju Zi La Pai. Whether as a main dish or a side dish, it can leave a lasting impression.