It is one of the unique cuisines of the E’mei Mountain. It is only made in the two months before the Spring Festival of every year. Its coat is made of fine powder of glutinous rice and sesame seed. The stuffing is pork and bean sprouts, etc. (Sometimes, lard lump is also used as the stuffing.) It is wrapped in leaves and steamed before eating. It tastes very delicious with lingering fragrance in the mouth. The most famous is the Qinglong Huang Dongpa at the west gate of the urban areas.